These hand blended, hand rolled whisky truffles are flavoured with nothing but pure malt whisky – no whisky flavourings in site! Made with Highland Park Whisky from one of Orkney’s award winning distilleries they make the perfect easter treat. 

No - not ACTUAL puffin’s poo! - but white chocolate truffles rolled in coconut. These are not only guaranteed to raise a smile, but they are totally delicious and moorish and would make an excellent Easter gift for your mum, your dad, brother, sister, uncle, aunt.....you get the idea.

At £4 a box, these yummy truffles are worth it based purely on their amusement value.

The North Ronaldsay hogget season is now drawing to a close but you do still have one last chance to try it. A selection of cuts will be available at Borough Market on Friday 28th and Saturday 29th March.

If you would like us to set aside some hogget for your collection on either of these days then email office@orkneyrose.com and let us know what cut you would like and how many people you want to feed and we will arrange the best time for you to come and pick it up.

We recommend choosing shoulders, legs and shanks. These cuts are best suited to long and slow cooking. Being an older meat, this unhurried way of cooking, is the perfect way of bringing out the intense flavour of this unique meat. 

For more info on the history of North Ronaldsay Hogget see our ‘specials’.

If you are feeling adventurous and fancy cooking up something to thrill your dinner party guests then come down to Borough Market and get yourself some Orkney Sea Urchins.

There are many different varieties of Sea Urchin but in Orkney, Sea Urchins are known as ‘Scarrimans Heid’ meaning a street child with unruly spiky hair. This urchin can also be found in the Northern Pacific as well.

The only edible part of the sea urchin is the cluster of orange coloured roe; also know as corals. This part is beautifully fragrant and deliciously sweet.

They can be eaten Japanese style – spooned out and eaten raw, used to thicken a fine sauce or folded into hot pasta.

If you are really struggling trying to think of how to best showcase these funny looking things, then check out Rachel’s Recipes for Linguine with Sea Urchin Roe, basil, lemon and chilli.