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4. Located next to Blue Sushi, this cookout-style eatery has a menu complete with smoked and spiced meats, sides and sauces. A student employee slices beef brisket at BYU's new cookout-style ...

6. Serve two tattie scones on each plate, top with the salad and a dollop of the crème fraiche mixture. Add slices of smoked salmon or trout, a few fronds of dill or fennel and some lemon wedges.

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Regardless of all that, this watercress and smoked mackerel soup is deliciously creamy and satisfying, with big bold flavours. The recipe itself comes from DukesHill and serves two to three people.