For those of you who don’t reside in Scotland, then this blog may have limited appeal. However, if you’re looking for an excuse to have a celebratory feast then there’s probably no better day than St Andrew’s Day, which takes place on 30 November.

St Andrew is the patron saint of Scotland and whilst it has been celebrated for almost 1,000 years, in 2006 the Scottish parliament provided the ultimate mark of respect by making the last day of November a national day.

And it’s not just Scotland that celebrates St Andrew’s Day, but also a host of countries including Barbados. And whilst Barbados wins when it comes to climate, we’d like to think that we have the edge when it comes to food.

So, to celebrate St Andrew’s Day day we thought we’d provide you with the ultimate three-course St Andrew’s Day menu that contains foods that, like John Ross Jr’s smoked salmon, are truly traditional and 100 per cent Scottish.

To start

Salmon rillettes

This smoked salmon recipe from BBC’s Good food website is the perfect start to a St Andrew’s Day meal. It’s deliciously light and if you use our traditional smoked salmon then it’s as Scottish as you could ever get. For the full recipe click here and if you’re planning to buy smoked salmon then to serve eight people, as featured in the recipe, you’ll need to purchase our 454g pack of Traditional Smoked Salmon – although you’ll have 100g leftover for another dish (or breakfast!).

For main

Rib eye steak with savoury butter

Ribeye is one of the tastiest cuts of beef, so the combination of Scotch beef and whisky has to feature on our St Andrew’s Day menu. This recipe, courtesy of House and Garden, is fantastic and we’re confident that St Andrew would have agreed, too. The recipe featured here caters for four people however our ribeye joint, with a minimum weight of 4kg, will cater for approximately 4 x 4 servings. Simply buy our Scotch ribeye joint, cut it into steaks and freeze the remaining 12 for another occasion.

For dessert

Raspberry Cranachan

Following salmon rillettes and ribeye steak you will probably welcome a light dessert, which is why we’ve chosen Raspberry Cranachan. Whilst it’s light in texture it certainly isn’t light in flavour – and it’s straightforward to prepare, too. Click here to view the recipe.

As always, we’d love to receive images of what you’ve decide to cook for St Andrew’s Day. Send them in to johnrossjr@johnrossjr.com and we’ll share them on social media and publish on our website.