I love Scotland, even in the rain. Though less keen on the midges. I also love the diversity of food and drink producers across the country, and exploring new ones adds an extra dimension to any trip. With St Andrew’s Day coming up at the end of the month then I wanted to celebrate some of those creating fabulous products.
Some of these are not necessarily things that Scotland is famous for, which I think is encouraging. While tradition is important, and to be celebrated, things also move forward or can diversify. Here are my top choices, would love to know if you have any suggestions of things I should try on my next trip.
Pelham Farm is making the most amazing range of charcuterie. If you’d find it in Italy or Spain or France, then they probably have a version. Not just a straight copy though, so things like this smoked and air dried mutton. I’d just go all out and order a charcuterie platter in order to try a bit of everything.
My love of gin is well documented, and my collection reasonably extensive. This one is pretty much at the top of my wish list for next to join the collection. I’ll admit it; I am completely in love with the bottle. When you delve deeper, then I find the notes tantalisingly different. Who knows what sugar kelp adds to this but I am keen to find out. And then you find out about Isle of Harris Distillers and the social aspects of what they are trying to do, and it’s just a win all round.
There is more to Scotland and chocolate than just a deep-fried Mars bar. Ian Burnett is an award-winning chocolatier, producing the most beautiful looking chocolates. The truffles are multiple award-winning, with the Velvet Truffle being top of the tree. To be honest, these all sound amazing, I wouldn’t know where to start!
Scotland has such a strong tradition of brewing, and this is another industry that really continues to evolve and innovate. Windswept was founded in 2012, so relatively new, but already well recognised for their variety and quality of beers. The range has extended to include seasonal beers and even a lager. They also avoided the use of isinglass, making all their beers suitable for vegetarians and vegans. Smart move in my book.
Who would have thought it? Mozzarella being produced in Scotland? You’d better believe it. Kedar is making delicious creamy mozzarella, thanks to the combination of plenty of rain, great grass and pedigree cows. I hope there’s some very local pizza companies have sprung up, talk about reducing your food miles.
So, these are just a few of my favourites. Tell me what I’m missing out on? I have a very good St Andrew’s day feast brewing up for sure.