Barra Snails, Albaragus with Jus de Boeuf by Fred Berkmiller of l’escargot blanc and l’escargot bleu in Edinburgh

Fred Berkmiller is chef-patron of l’escargot blanc and l’escargot bleu in Edinburgh. Provenance, sourcing and sustainability have always defined Fred’s cooking since he started his journey as a chef.

Every day he works with small-scale, local businesses, traditional producers and suppliers and he’s travelled from Dumfriesshire to Barra and Shetland to meet the people who catch, raise, grow and harvest the produce he cooks with.

Outside of the l’escargot kitchens, Fred’s passion for the food and drink industry never falters. He works with renowned chefs and food and drink organisations to promote and defend Scotland’s natural larder.

Fred served this dish at Mhor Festival’s Great Scottish Feast last year. He’s joining four other award-winning chefs to cook at the festival again this weekend.

Mhor Festival is situated in the beautiful grounds of Monachyle Mhor on the banks of Loch Voil. The three day, family-friendly festival is packed full of food, whisky, music and entertainment. For more information visit

Serves 4


2 bunches of Albaragus

24 snails

1 onion, finely chopped

1 bay leaf

1 sprig of thyme

1 garlic clove, crushed

3 tsp. butter

20cl beef stock

Olive oil

Salt and pepper, to season

Fresh chervil or parsley, to garnish


1 Saute the snails in a small pan with one teaspoon of butter and the finely diced shallots for a few minutes. Add the crushed garlic and gently heat through. Season, taste and season again if necessary.

2 In a separate frying pan, fry your asparagus very slowly in olive oil and one teaspoon of butter for four minutes. Season and taste.

3 Meanwhile, in a small saucepan, reduce the beef stock and add one teaspoon of butter.

4 To serve, dress your asparagus on a plate with the snails on top. Finally pour over the beef stock and season with fresh chervil or parsley. Enjoy with a glass of red wine.

In association with Taste Communications.