Scotland’s Speciality Food Show – January 2012
Scotland’s Speciality Food Show runs from 22nd to 24th January at Glasgow’s SECC.
Held in conjunction with Scotland’s Trade Fair this is an opportunity to showcase new and existing Scottish food producers and suppliers. This year some 20% of exhibitors are new including Chocolati, an Ayrshire based chocolate company, Isabella’s Scottish Preserves & Relishes, Just Add Chilli from south Glasgow with a range of chilli dips and condiments and Cambus o’ May Cheese Makers.
As the only trade show for the speciality food and drink market in Scotland. The Scotland’s Speciality Food Show provides an opportunity for small, innovative producers to get their products into farm shops, delicatessens, fine food retailers, butchers, bakers, garden centres and the catering trade.
Burns Night & Beyond – Hand Packed to Order
Too late for Christmas but worth considering for a source of Scottish Food in 2012, scottishfoodoverseas delivers food hampers packed with some excellent foods from Scotland.
Formed in 2001, Scottishfoodoverseas.com is now one of the biggest gift hamper companies in the UK and works with with locally based Endrick Trading Ltd to ensure speedy delivery of their hand packed orders. This is a Scottish based, family run business whose aim is to focus on quality produce and the highest levels of customer service. The offer a range of products from inexpensive to the most luxurious end of the market.
Scotch Whisky – it’s in the Can
Haggis isn’t the only Scottish export in a tin that is guaranteed to raise eyebrows at a dinner party. According to the Huffington Post, Scotch whisky will soon be sold in a can in the United States.
Putting one of Scotland’s finest export into an aluminium container may seem like a downmarket move but according to experts this could create a boost in sales. Ken Rubenfeld, VP operations for Scottish Spirits Imports, Inc., told The Huffington Post. “”There are many brands on the market and most brands are not created equal. But most brands are served as equals in a glass type of vessel. Having something that’s so creatively different — it peaks the curiosity.”
Each can of Scottish Spirits will contain 12 ounces of 80% proof single grain scotch whisky distilled and matured for three years in oak casks in Scotland and is expected to retail at $5 a can. Packaging a high-end spirit like whisky in can in what might be considered to be a novelty.
Lew Bryson, managing editor of Whisky Advocate is quoted as saying. “It is not going to be affecting the flavor. The problem you run into is who is going to bang out 12 ounces in an evening?”
One problem however could be shelf life. Unlike bottles cans cannot be resealed once they are opened and not everyone will use the eight shots contained in the cans in one sitting! The distribution company intends to paunch a custom can top featuring a closure device later in the year.
The concept of ‘whisky in a can’ may only be a marketing ploy or it could change the way Scotch whisky is distributed and bought. Either way we should see the results of this concept in 2012.
Cloutie Dumpling Rocks … says Jamie Oliver
Thank you Jamie Oliver. The finale of Jamie’s Great Britain series on Channel 4 featured a host of Scottish favourites and some Jamie innovations in a culinary journey around the West Coast of Scotland. Featuring Ian Brown at The Ubiquitous Chip and Arbroath Smokie Hero Iain Spink, Jamie Oliver managed to also cram in a whisky laced mussel dish, scallops with clapshot and black pudding, potatoe scones, venison with barley rissotto, Eccelfechan tart and Cloutie Dumpling.
Jamie Oliver’s enthusiasm for Scottish food and the countryside was worthy of an Oscar and a return ticket courtesy of VisitScotland. Hopefully some of these dishes will be inspiration for any restaurant not already featuring a Taste of Scotland on their menus.
http://www.channel4.com/programmes/jamies-great-britain/episode-guide/series-1/episode-6
Whole Foods Market opens Giffnock store
Whole Foods Market UK is to open its first branch in Scotland this month in Giffnock near to Glasgow.
The shop focuses only stocks natural and organic products and will support local suppliers and businesses. With over 400 of the items in store sourced from Scottish producers including smoked salmon from Oban, oysters from the Firth of Clyde and full range of Scottish cheese, we think this Giffnock Whole Foods Market will be great platform for Scottish food products.
David Doctorow, vice president of Whole Foods Market UK is quoted as saying, “We are incredibly excited to be opening in Scotland and bringing with us a new way of presenting and experiencing food. Many of our products have been sourced from within Scotland, which collectively showcase some of the best artisan producers from the length and breadth of the country.”
Whole Foods Market originated in the US now have 300 stores world wide with an annual turnover of more than £5 billion. The only other Whole Food the company has in the UK are all within London
http://wholefoodsmarket.com/stores/giffnock/
Davidson’s voted ‘UK Butcher Shop of the Year’ 2011
A Scottish butcher was crowned ‘Best in the UK’ at this years Butchers Shop of the Year Awards
Held in London’s The Landmark Hotel the judges announced Davidsons Specialist Butchers in Inverurie, Aberdeenshire, as their 2011 Butchers Shop of the Year.
Davidson’s butchers have been operating since 2004 and have for years been heralded as one of Aberdeen’s supplies of high quality premium meat and poultry
They provide the very best in local Aberdeenshire Beef as well as by Pork & Lamb products reared on the Davidson family farms. They also supply top quality locally wild game and chicken from selected local producers.
John Davidson, owner of the shop, said, “It’s the best thing that’s ever happened to me. I’ve wanted this since before I even had a butcher’s shop. The win coincides with the launch of our Davidson’s Butcher’s online shop, so we are going to take the publicity forward and tell people they can now get the best meat in the UK delivered to their door. Being named best butcher in the UK is a great marketing tool.”
Ed Bedington, editor of the Meat Trades Journal who organised the awards, said, “Davidsons is a deserving winner and a superb business, so it’s great to see John and his team getting some great recognition.
http://www.davidsons-inverurie.co.uk
http://davidsonsbutcher.myshopify.com/
Sunday Times Foodie List – Scotland’s Top Restaurants
October saw the publishing of The Sunday Times Food List – the 100 top restaurants in the UK as ranked by The Sunday Times in association with Hardens Guides. Congratulations must go to the ten Scottish restaurants who featured in the guide including newcomer Wedgewood.
The editorial that accompanied this Foodie supplement concluded that UK diners wanted classic cuisine and were prepared to pay for it. The editors also remarked at the growth of regional winners. This year only 50 of the top 100 restaurants based in London. Ledbury’s in Notting Hill was ranked top in the UK while Scotland had two in the top ten – Andrew Fairlie and Martin Wishart.
2011 SCOTLAND TOP 10 LISTINGS:
1. Andrew Fairlie at Gleneagles
2. Restaurant Martin Wishart, Edinburgh (8 UK)
3. The Kitchin, Edinburgh (20 UK)
4. The Three Chimneys, Dunvegan, Isle of Skye (26 UK)
5. Number One at the Balmoral Hotel, Edinburgh (42 UK)
6. The Peat Inn, Cupar, Fife (44 UK)
7. Castle Terrace Restuarant, Edinburgh (53 UK)
8. 21212 , Edinburgh (56 UK)
9. Summer Isles Hotel, Achiltibuie, Ross-shire (72 UK)
10. Wedgwood Restaurant, Edinburgh
(UK ranking in brackets)
Squeezin’ and deliverin’ Scotland’s best juice.
Started 15 years ago in a small coffee shop in St. Andrews with a small fruit juice machine, some oranges, and a cup – Get Juiced is now providing some of Scotland’s top hotels and restaurants with top quality juice, smoothies and yogurt drinks.
Get Juiced manufactures and sell a range of fresh squeezed citrus juices, fresh fruit smoothies and fresh yoghurt smoothies produced near Stirling in Scotland. According to the Get Juiced web site they “simply squeeze, shake and mix fruits and juices, using Scottish produce where possible, and deliver immediately to ensure that products are as fresh as it gets!”
With an initial focus on the restaurant and hotel trade Get Juiced is now getting noticed by the retail sector. They have a wide range of attractive products which focus on the ’5 a day’ message and deliver a quality product containing the freshest possible product.
So, if you serve freshly squeezed orange or apple juice or fruit smoothies as part of your Great Scottish Breakfast, there’s now an opportunity to ensure even these are produced in Scotland.
Further details from Paddy Ryan – email: paddy@getjuiced.co.uk
Product Range includes:
Freshly Squeezed Orange Juice, Freshly Squeezed Pink Grapefruit Juice, Freshly Squeezed Lime Juice, Freshly Squeezed Lemon Juice, Freshly Pressed Apple Juice, Apple and Raspberry Fresh Fruit Smoothie, and more>>
Dunbar Launches Community Bakery
Dunbar and the area surrounding it in East Lothian are well know for seafood, Belhaven Beers, Thistly Cross Cider and the Belhaven Smokehouse. This month, with the opening of Dunbar’s community bakery we can add artisan breads, scones and cakes to the list.
With help from the Co-operative Loan Fund and £40,000 from the sale of community shares to over 300 local residents, the Dunbar Community Bakery aims to replace the old family bakery that was closed several years ago.
Janet Barnes, committee member and business development consultant, says, “Many of us wanted to be involved in developing a local bakery that would serve good old-fashioned bread and develop the community at the same time. Without the loan finance it wouldn’t have gone ahead, the assistance has been vital.”
Employing three experienced professional bakers and a front-of-house team, the bakery is now selling high quality traditional breads, cakes and pastries using locally-sourced ingredients and no additives. There are also plans to provide training and employment opportunities for local people and all profits will be reinvested back into the community.
Ian Taylor, of the Co-operative Loan Fund, adds, “Dunbar Community Bakery is the story of a community that has stuck at a plan through thick and thin. I am confident the bakery will be a success.It is run by professionals, located in a good spot and bakes delicious food.”
Back to College – Taste of Gourmet Scotland – Oct 25th
If you enjoy cooking and live or work near Cardonald in Glasgow then this practical evening course could ignite your gourmet cooking skills. Cardonald college are offering a Scottish Gourmet Cookery course held over eight evenings at a cost of £225 per person.
All participants will learn tips and techniques for preparing award winning Scottish produce. From food smoking ideas to secret gourmet tips, the list of dishes being tackled includes
- Starter of seared scallops with black pudding and pea puree
- Roasted monkfish wrapped in venison with seasonal greens and sautéed potatoes
- Home-smoked organic chicken with wild mushroom and pearl barley risotto
- Pear and almond tart with rhubarb compote
All food and recipes sheets are included and participants only need to bring an apron, tea towel, oven cloth or gloves, suitable knives and of course the all important containers for taking home any results to share with family or friends.
Further details from Teri Quinn, Tel: 0141 272 3331 / 3373 -email: trainingsolutions@cardonald.ac.uk
Cardonald College, Mosspark Drive, Glasgow G52 3AY
http://training.cardonald.ac.uk/courses/health_and_social_care/288_a_taste_of_gourmet_scotland
New chef for Perthshire’s Ardeonaig Hotel
Ross Miller was recently appointed as Head Chef after the Ardeonaig Hotel was reopened as the flagship hotel for the successful Adamo Group.
Following the recent acquisition of the Ardeonaig Hotel in Perthshire, Adamo Hotel Group aims to develop the hotel’s already outstanding reputation to create a restaurant and hotel of distinction.
The appointment of Ross Miller as Head Chef is regarded as fundamental to the development of the Ardeonaig. Ross brings a lifelong interest and passion for food to the role, in addition to extensive industry experience. The contemporary restaurant at the Ardeonaig serves a selection of modern and classic dishes, created using top quality Scottish produce.
At the age of just twenty-five Ross reached the coveted position of Head Chef in a Michelin starred restaurant. He began his career working under Gordon Ramsay at Maze. Ross went on to gain experience working under Martin Wishart for two years and has also worked with the Michelin rated Roux brothers at La Gavroche. In his most recent appointment Ross spent eighteen months as Head Chef at The Champany Inn.
The Ardeonaig Hotel is located on the edge of Loch Tay and has 25 elegant bedrooms as well as several lodges and cottages within the hotel grounds.
BBC Good Food Show – Scotland 2011
Scotland Food & Drink is participating again in the 2011 BBC Good Food Show Scotland - the country’s biggest food & drink show attracting an expected 20,000 + visitors
Scotland, Land of Food & Drink Regional Village - always one of the show’s highlights, will reflect Scotland as a Land of Food & Drink with a rich and diverse natural larder, presenting the opportunity to meet producers and taste and buy products from the various regions of Scotland including East Lothian Food & Drink, Lanarkshire, Midlothian and Orkney.
Also featured in this years showe will be Nick Nairn Cook School where visitors can create their very own dish at the “pop up Cook School”.
