Shetland Islands

A warm welcome to No88, Best Eatery Winner 2023 at the Highlands & Islands Food & Drink Awards and a fine addition to Lerwick’s food scene. The night we dined it was positively buzzing with life yet still light, airy and comfortable. The staff are friendly and whilst a smart cool venue, it is fun and not too formal. The Read more...

Only Jakob’s sassermaet labelled Native Shetland Kye (pictured) is on Slow Food’s International Ark of Taste. This is a unique preserved meat product that is made from one Shetland Kye at a time, on Shetland, using the cheaper cuts efficiently to create a wonderfully delicious product. The Shetland Kye, as well as the sassermaet is on the Ark of Taste. Read more...

Unavailable. Another breed entirely thanks to the Isbisters at Burland Croft. These hens are very rare and all originate from only the Shetland Isles. They have been breeding Shetland Hens since the 1970’s at Burland Croft on the island of Trondra. Rare breeds of poultry seem often to be unfairly undervalued. Their biodiversity is invaluable and their genetics must be kept Read more...

The method of wet salt-curing is to de-head and split the fish open so it can be laid flat. Often they are filleted but the skin is left on. It is laid in coarse salt for one week as with the dry salt-cured ling, only this time they are only in the kiln for a few days. They require refrigerated storage and Read more...

Shetland Cabbage/Kale is the oldest known Scottish local vegetable variety and has been grown on the Shetland Islands since at least the 17thC. Used as a vegetable, the outer or dropped leaves are also used as winter fodder for cattle and sheep. In the last 30 years there has been a very steep decline in this landrace crop known locally Read more...

Unavailable  for eating due to scarcity, unless you breed some yourself. Eggs are seasonally available locally on the isles. Another breed entirely thanks to the Isbisters at Burland Croft. Thanks to them the true breeding Shetland Duck is still in existence. These ducks are very rare and all originate from only the Shetland Isles. They have been breeding Shetland Ducks for over Read more...

This is not available for eating due to scarcity, unless you breed some yourself. Their eggs are available locally in season. The Shetland Goose is considered to be a domestic bird with Greylag ancestry and valued for its ability to thrive on grazing, fertilise the pasture, egg production, meat, and even feather and down for insulation. The meat is delicious with a gamey Read more...

In the late 19th century, Scotland became the world’s largest producer of salt herring. 90% was exported in wooden barrels to Eastern Europe, Russia, Scandinavia and Germany where the Scottish cure was highly esteemed.   The curing method handed down through generations as the best way of preserving highly perishable herring. The pickling method the Scots curers perfected was a major Read more...

There is archaeological evidence that this preservation method of curing ling & cod has been going on at least since 900AD on Shetland, Orkney and Western Isles. The large well-built boats allowed them to catch great quantities from the deep waters off the Scottish coast. They needed to be salted in layers to preserve them until they landed. Back on Read more...

Reestit Mutton is mutton from Native Shetland Sheep (Ark of Taste) salted in brine and hung to dry traditionally in the rafters, reest, of the house above a peat fire. The peaty smoke helps to season the meat and after being smoked, the meat is butchered, put into a secret brine recipe and left for 10-15 days then hung on Read more...