“41st. & Dunbar”
5639 Dunbar Street
Vancouver, B.C.

Monday10:00 am-6:00 pm
Tuesday10:00 am-6:00 pm
Wednesday10:00 am-6:00 pm
Thursday10:00 am-6:00 pm
Friday10:00 am-6:00 pm
Saturday10:00 am-6:00 pm
Sunday10:00 am-6:00 pm


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Traditional Burns Supper

Robert Burns
Selkirk Grace
Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae the Lord be thank it

Cock a Leekie Soup

  • 1 boiling fowl 1-1.5 Kg (2-3lb)
  • 1 onion, quartered
  • 400-800g (1-2lb) leeks, cut into inch long (2-3cm) pieces, white and green kept separate
  • Stock from boiling fowl
  • 1 bay leaf, some parsley
  • 6-12 prunes, soaked overnight (optional)
  • salt and pepper

Put the bird in a large pot and nearly cover with water, add herbs and salt and slowly bring to the boil. Skim, cover and simmer until tender, approximately 2 hours. Remove the bird, and allow to cool slightly.

Meanwhile add the green part of the leeks to the stock and add the prunes and continue to simmer. Cut the meat from the chicken into smallish pieces and return them to the soup, with the white part of the leeks. Simmer for a further 10 minutes. Check the seasoning and serve. Soup is generally better the next day, so if you have time, try and prepare it in advance.

Haggis, Neeps & Tatties

Haggis: From the Celtic Treasure Chest

Neeps: peel and quarter turnips. Boil until tender. Mash well, season with butter, salt and pepper to taste.

Tatties: peel and quarter potatoes. Cover with water and bring to boil, cook until tender. Mash and whip in milk. Butter, salt and pepper to taste

Haggis Supper

Tipsy Laird (Sherry Trifle)

  • 1 Victoria sponge cake, sliced
  • 300g (3/4lb) raspberry jam
  • 1 wine glass of sherry
  • 2 tablespoons brandy or Drambuie
  • Home-made egg custard (see below)
  • 300g (3/4lb) raspberries
  • 2 bananas (optional)
  • 250 ml (1/2 pint) double cream
  • 1 tablespoon caster sugar
  • Toasted almonds Custard:
  • 250 ml (1/2 pint) milk
  • 150 ml (1/3 pint double cream)
  • 2 egg yolks
  • 50 g caster sugar
  • Few drops of vanilla essence

Place the sponge in the base of a large glass bowl and spread with the raspberry jam. Mix the sherry and the brandy and sprinkle evenly over the sponge allowing it to soak in. Next add a layer of raspberries and sliced bananas.

To make the custard, whisk together the egg yolks, sugar and vanilla essence until pale and creamy. Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture. Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens. Pour into a dish and allow to cool. When quite cool, pour the custard over the layer of fruit, spreading evenly. Next whip the double cream, add sugar to sweeten and spoon on top of custard. Decorate with toasted almonds.
Cheeseboard with bannocks (oatcakes) Available at The Celtic Treasure Chest

Atholl Brose

There are a number of variations in making this drink which have been handed down over many generations. The brew is first recorded in 1475 when the Earl of Atholl was attempting to capture Iain MacDonald, Lord of the Isles who was leading a rebellion against the king. Hearing that MacDonald drank from a small well, the Earl ordered it to be filled with honey, whisky and oatmeal. MacDonald stayed sampling the concoction and was captured! Here is the traditional Atholl Brose, from a recipe made public by the Duke of Atholl some years ago.

  • 2 & 1/3 c. Scotch Whisky (560 ml)
  • 1/2 cup steel-cut oatmeal (or other medium-coarse) (90 g)
  • 2/3 c cream (140 ml)
  • 1/4 c honey (90 g or about 60 ml)


Combine the oatmeal and whisky in a shallow container. Cover with linen and leave in a cool place for at least 48 hours.

Remove clear liquids from this mixture, using linen to squeeze last drop of whisky out of oatmeal solids.

Transfer whisky to a container with a wide enough neck to stir.

Very slowly pour the cream into the whisky, stirring with a wooden spoon. Some traditionalist feel it should be a silver spoon.

Add the honey even more slowly, stirring continually and evenly.

Serve when ready.

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