Speciality-Food-Magazine-JanuaryFebruary2025

is world renowned and when you drill into it, we really do have the best ingredients in the world, supported by traditional breeds and practices,” continues Will. “We simply invigorate these at Balgrove Larder: fromold- fashioned (now called organic and regenerative) farming to showcasing the traditional breeds that thrive in the areas in which they were designed to live.” At both Ardross and Balgrove Larder, stocking in line with the seasons is a no-brainer. “Seasonality brings huge interest and exciting challenges to our kitchens and customers where we celebrate the advent of new crops and harvests – as opposed to themonotony of year-round availability,” says Will. “In Scotland our shorter seasons and hardier crops really focus our attention on seasonalitymore than youmight find elsewhere.” For Colin Campbell, communications director at Bonnie & Wild, a food hall based in Edinburgh, Scottish food and drink boils down to three key elements that have driven its success: “commitment to quality, rooted in our landscape, and rich in story”. The teambehind Bonnie &Wild is proud and excited to be a hub for Scottish food and drink. “Its quality and diversity, and the people behind it, are what excites me about our food scene,” says Colin. “We’ve such amix of food cultures and that’s led to a very wholesomemarriage of innovation and tradition. “Stocking Scottish produce is at the core of what we do and who we are. We believe in championing Scottish produce, products and culture, and are passionate about working closely with our suppliers. All the kitchens and retailers are independent operators, all small Scottish businesses. Most of the products (more than 90%) sold fromour bars, shops and kitchens is grown, farmed, harvested, caught, baked, pickled, smoked, produced, roasted, bottled, cured, distilled, brewed andmade in Scotland.” It goes further, with the site also a popular hub for wider Scottish culture. “We also host a regular monthly ceilidh showcasing traditional Scottishmusic and dancing, as well as regular events with key partners and local businesses and organisations and of course regular whisky tastings and so on,” he says. An ever-changingmenu Hilary Barney, co-owner of The Cheesery in Dundee, is feeling @specialityfood 22 I t’s not for nothing that some of Scotland’s most famous exports are food and drink products. Haggis and whisky, to name just two, are not only revered in their domestic market but around the world too – and with good reason. Scottish producers take their roles seriously, at once showcasing time-honoured techniques and skills and respectfully innovating for themodern food sector. Of course, the country’s iconic landscape has a part to play too – it is home to raw ingredients of naturally superb quality, farmed and raised with expertise and passion. “We’re an island so we have amazing fish, and incredible farmland and grass hills for miles so we have great meat, barley and vegetables. The food our primary producers are creating is fantastic,” begins Nikki Storrar of Ardross Farm Shop, located on the East Neuk of Fife. “The classics are few and obvious. Scottish produce has long been enjoyed globally with the romantic view of misty glens andmountains adding to its international appeal,” says Will Docker, co-owner of Balgrove Larder, a retail site based on a working farm just outside St Andrews. “However, these products stand high and alone – they’re incredible and really do stand up to scrutiny.” “I could point to the rising stars of soft fruit andmarket garden production here alongside the obvious longstanding winners of traditional breed, extensively farmed livestock. The seashores remain abundant and there’s plenty of wild land that produces incredible foraged ingredients likemushrooms. Importantly there’s also a thriving cottage industry that is still able to harvest and harness this outstanding produce.” Scottish producers’ support of traditional breeds and practices is key to its success. “Scottish produce positive about the growth and innovation she’s seeing fromnew-to- market businesses. “It’s so exciting to seemore brands developing and evolving. I love to see food and drink events from tastings to days out in the countryside enjoying, for example, Scottish seafood, our range of whiskeys or meat cooked over a fire combining our landscape with tasting experiences,” she says. “We feel that the standard of Scottish produce is so high, and we are proud to stock it. We are always asked about our most local cheeses in the counter and a lot of the time, customers want to focus on a Scottish themed cheeseboard.” It’s not only cheese that the local area serves up NIKKI STORRAR ARDROSS FARM SHOP WILL DOCKER BALGROVE LARDER COLIN CAMPBELL BONNIE & WILD HILARY BARNEY THE CHEESERY IAIN BAXTER SCOTLAND FOOD & DRINK COMMENTATORS LANDOF PLENTY Scotland’s atmospheric landscapes are home to some of the world’s best produce deserving of celebration