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Honey has been enjoyed in Scotland for at least 3000 years: a beaker that once contained mead was found in an Iron Age burial chamber in Fife.
With its fragrances of heather, meadowsweet, clover and birch, Scottish honey can be used in dishes as varied as medieval sweet pickled salmon and honey-spiced beetroot, the delectable cranachan, and the contemporary chocolate honey fudge cake.
This book draws on the experience and traditions of one of the oldest and largest honey farms in the UK, Chain Bridge near Berwick on Tweed in the the Scottish Borders.