Speciality-Food-Magazine-JanuaryFebruary2025

specialityfoodmagazine.com 23 SCOTLAND SPECIAL in abundance. “Accompaniments fromclose by are always a hit with customers too. They are supporting local by coming to our shop, so the feeling that they are then supporting another small business is important to a lot of people, I think. We stock local honey, Sarah Gray chutneys and chill jamwhich is so popular, East Neuk oatcakes and local butter from the Strathearn Cheese Company – amongst others. Our bread supplier, GH Barnett, based in Fife is also really popular with our customers as are the local craft breweries such as LawBrewing and 71 – both based in Dundee and Abernyte Brewery who come up with new and exciting beers frequently. In terms of stocking products close to us, there is less distance for them to travel, making themmore sustainable and better for the environment.” The future of Scottish food and drink It may be renowned around the world, but some corners of Scotland’s domesticmarket have been slow to appreciate the incredible food and drink on their doorstep... But this is changing. “People in Scotland are starting to take their own cuisine seriously. People are becomingmore invested, more interested in enjoying high quality food and drink,” says Colin. Provenance is a key aspect of this. “They want to understand where it came from, whomade it. That growing awareness has helped to create a demand for it, which Scotland’s food and drink producers have been all too willing, and capable, to rise to.” Since opening The Cheesery nine years ago, Hilary and her partner Steve have witnessed the evolution of the cheese sector. “In that time, we have seenmore Scottish cheeses come tomarket andmore notably, soft, washed rind cheese,” she says. “Continuing creativity and ideas for products” are her hopes for the future. “We already have a good few cook schools and foodie events, but I hope there will bemore experiential events for the public to enjoy in cities and rural areas – combining the fresh and sustainable products we have here in Scotland.” The Scottish food and drink industry has evolved beyond just meeting demand for smoked salmon and whisky, says Balgrove’s Will. “There are somany opportunities with the produce we have access to, coupled with demand from our domestic and international customers. With this inmind, there’s a huge amount of scope to develop howwe grow and howwe deliver produce to our customer –whether that’s in the home, restaurant or hotel. In our region, Fife is punching above its weight and we (alongside others in the region) have had a wonderful response to this. We hope to continue to grow this and continue to thrive.” It’s hugely important to us that we’re championing what is seasonal and grown/ produced in Scotland to every single customer who walks through our doors RETAILER INSIGHT WHAT’S THE STORY BEHIND THE BUSINESS? Bowhouse was built upon the aim of replacing the missing link in our food chain. It has created a rural food and drink community by bringing together complementary producers who use the specially built spaces to grow and make their products using the land and resources on the estate. It acts as a hub for both these like-minded businesses and for the local community, while allowing everyone to enjoy the best of Scotland’s food and drink. WHAT EXCITES YOU ABOUT SCOTTISH FOOD AND DRINK? It’s always so exciting to see new businesses enter the Scottish food and drink scene, that really care about sourcing high-quality, local raw ingredients, which we’re so lucky have right on our doorsteps here in Scotland. Supporting local businesses in your area is key to food security, and I love that we’re able to see so much of this through the businesses here at Bowhouse. ARE YOU PROUD TO STOCK SCOTTISH PRODUCE? Yes, we’re so proud to showcase Scottish produce through Bowhouse. Our monthly Market Weekends are entirely populated by Scottish businesses, and it’s hugely important to us that we’re championing what is seasonal and grown/produced in Scotland to every single customer who walks through our doors. AND WHAT WOULD YOU LIKE TO SEE? Less red tape for small producers. Primary food producers like cheese or charcuterie have to jump through so many hoops before they are allowed to produce and sell any product. This stifles development and the production of good quality food and drink. Rosie Jack, business development manager at Bowhouse and the Balcaskie Estate