Catherine Brown presents and explores a feast of seasonal and celebratory foods throughout the year. She begins on 31 October, the traditional Celtic New Year, now better known as the popular children's festival of Hallowe'en. She is guided by the guardians of Scotland's culinary treasures -- the farmers, fishermen, artisans and craftspeople in the food industry who follow the natural rhythm of the seasons as they grow, harvest, smoke, cure, preserve and cook food. The 20th century has witnessed many startling changes in food production and retailing. The most telling of these is the fact that while today's ready-cooked, pre-packed produce may be sophisticated and diverse, it is often difficult to assess for true quality. A Year In A Scots Kitchen suggests a return to tracking down quality seasonal ingredients, if possible from local suppliers, as they ripen or mature naturally. It also provides a fascinating glimpse into traditional eating habits and seasonal festivities.