Gleneagles Townhouse

Chef Focus: The Perfect Scottish Charcuterie and Cheese Board

21 December 2022
A Gleneagles cheese and charcuterie board

The colder months ahead bring with them the launch of Gleneagles’ Winter Lodge from January 2023, and an opportunity to embrace elements of culinary culture inspired by the Scottish mountains. Among the highlights include a flavour of the Gleneagles charcuterie board, which shines a spotlight on cured meats produced by local artisans, who follow in the footsteps of a time-honoured tradition.

The history of cured meats dates back thousands of years, with variations of sausage and cured ham first appearing in ancient Rome. During this period, techniques including brining, smoking, fermenting and air-drying were developed to preserve meat and minimise waste, long before the advent of refrigeration. However it was in France during the 15th century where the concept of charcuterie really took off. The melding of two French words – chair which means flesh and cuit meaning cooked – the term was used to separate producers of cured meats from raw, which gave rise to the first Charcutiers Guild, which still exists today. Increasingly sophisticated use of butchers offcuts – most commonly pork – over the years have seen sausage, salami and dry-aged meats become a staple part of cuisine both in France and further afield, with charcuterie boards acting as a showcase for different flavours, textures and styles.

For Simon Attridge, Executive Chef at Gleneagles, the very best charcuterie is defined by provenance, preparation and observation of the proper ageing processes, all of which define the cured meats that appear on Gleneagles menus and in luxury hampers throughout the year. “We use a selection of specialist fine food suppliers to give us the correct quality and variety,” he says, adding that the perfect charcuterie board pairs cured meats with well-sourced cheeses – with some of Scotland’s finest including Isle of Mull Cheddar, Blue Murder and Morangie brie – charred sourdough bread, pickles and cornichons to cut through the meat, and fig jam. And, of course, a good wine, with Attridge recommending pairing with pinot noir, or a chardonnay for white wine lovers. 

Whether served after a day in the Scottish hills, as an aperitif or part of a laid back lunch with friends and family, a charcuterie platter is a versatile crowd-pleaser that everyone can take pleasure from. To help you bring a touch of Alpine cuisine to your home, Attridge has curated the perfect charcuterie and cheese board, complete with a recipe for a flavourful fig jam accompaniment.

Chef Simon’s Perfect Scottish Charcuterie and Cheese Board


  • A selection of East Coast cured meats to include fennel salami, saucisson sec and chorizo
  • Aberdeen Angus bresaola
  • Lightly smoked venison and duck from your local farm shop
  • Homemade confit pork rillette


  • Isle of Mull Cheddar
  • Blue Murder
  • Morangie brie


  • Charred sourdough
  • Gleneagles & Co red onion marmalade and oatcakes
  • Baby gherkins
  • Pickled onions
  • Arran mustard
  • Homemade fig jam

Fig Jam


  • 500g ripe figs, destalked
  • 100g dried figs
  • Sherry vinegar
  • 50ml port
  • 50ml red wine
  • 1 tsp coriander
  • ¼ tsp cumin
  • ¼ tsp black pepper
  • ½ tsp fennel seeds
  • 1 pinch nutmeg
  • 3 star anise
  • Olive oil
  • Salt


Liquidise the figs until smooth, grind spices together, pass through a sieve and add to the figs. In a different pan, flame the alcohol, add to figs and cook out the mixture until it has reduced. Add salt and vinegar and beat in olive oil to finish and give shine before serving.