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Why not treat yourself or your family to a sensational local meal made from fabulous Scottish Borders produce?
The Scottish Borders is a land of rolling hills, farmland and rugged coast, and the area produces some of the most delicious food in the country. You can sample it at one of the many excellent pubs, cafes and hotels listed on this website, but if eating at home is more your thing, then why not have your own celebration using some of the stunning produce available from the Scottish Borders Food Network members listed on this website?
Scottish Borders Food Network members all have a commitment to producing, using and showcasing the world class food which comes from this stunning part of Scotland. You can find out more about the producers, places to eat local food, and Farmers Markets in the area by clicking on the links above or on the left.
SCOTTISH BORDERS FOOD & DRINK DIRECTORY 2016
The BRAND NEW 2016 edition is in circulation now - FREE to pick up and take home!....or to download from this site
A brand new bumper 40 page guide to Scottish Borders food and drink producers, suppliers, cafes and restaurants - PLUS great recipes to try, features and delightful images. Borders Food and Drink have worked in conjunction with local company JR Events and Sales to produce this brilliant guide. Pick up a copy in Tourist Information Centres, cafes, shops and venues across the region...... OR for convenience - you can also download a copy from this site by going to Food Trails and Recipes - just click on the tab above.
Food and Drink Network enquiries to: email@example.com
Enjoy the Directory and we hope it will lead you to trying lots of new food and drink from the Scottish Borders - and eating out at some of our great hotels, restaurants and cafes.
Lauder's Firebrick Brasserie is one of only three restaurants shortlisted for the prestigious CIS Excellence Restaurant Newcomer of the Year Award. Firebrick has already put Lauder on the culinary map, being declared Best New Restaurant in The Borders 2015 and listed in the 2016 edition of Peter Irvine's Scotland The Best. Having only opened just eight months ago, Firebrick has received a string of sparkling reviews from leading food critics.
Chef owners David Haetzman and Amanda Jordan inspire with their innovative menus and exciting use of local produce, around 70% of their ingredients are sourced within a 90 miles radius of their restaurant. " It's a big commitment, of course, and not just financially - it's long hours and hard work, but we love it, it's very rewarding. We really enjoy being able to share our enthusiasm for great food with our customers", explains Amanda.
Firebrick Brasserie is located at 7 Market Place, Lauder TD2 6SR and is open Tuesday - Sunday
11 am - 9.30 pm
GIACOPAZZI’S – EYEMOUTH’S FAMOUS ICE CREAM MAKERS - WIN MORE NATIONAL HONOURS
AN EYEMOUTH ice cream maker’s zest for success has been rewarded with a national award – for his exceptional, refeshing sorbet lemon.
Peter Giacopazzi and his nephew Somers, who run Giacopazzi's ice cream parlour on the town’s harbourside, returned home from the recent National Ice Cream Competition in Harrogate with the Silver Challenge Cup for their sorbet.
The pair enjoyed a double success in the contest run by The Ice Cream Alliance, the trade body for the UK’s £1bn ice cream industry, by also scooping a gold medal for their frozen yoghurt.
Three years ago the business won the ultimate accolade of Britain's champion ice cream maker.
“It’s wonderful to gain recognition at a national level by winning these awards especially when we are competing against the best ice cream makers in the UK,” said Peter.
He said a key ingredient in the firm’s sorbet was the Amalfi lemon, a succulent fruit which grows on the hills around Sorrento and is widely regarded by cooks as the prince among lemons.
The Giacopazzi family have never lost touch with their Italian roots, although they’ve been in Eyemouth since 1898 when founder Lorenzo Giacopazzi arrived from Italy en route to America.
He decided to stay in the small fishing village instead of continuing his journey and set up in business doing what he knew best – making ice cream. Peter aims to bring the same love and passion to his craft as Lorenzo did more than a century ago.
“Customers are attracted from far and wide by the quality and original flavours of the ice cream and sorbet, which is made fresh each day on the premises,” said Peter.
Zelica Carr, Chief Executive Officer of The Ice Cream Alliance, said: “Giacopazzi's high reputation and its success in the latest contest are well deserved. Their ice creams are outstanding.”
Peter Giacopazzi can be contacted on 018907 50317
Further information on The Ice Cream Alliance can be obtained at www.ice-cream.org
SCOTTISH BORDERS COMPANIES ENJOY RESOUNDING SUCCESS AT
THE 2016 SPECIALITY FOOD SHOW IN GLASGOW
Born in the Borders, The Juicy Meat Company, Giacopazzi's Ice Cream, Curly Coo Tablet and Cuddybridge Apple Juice have been participating at the annual, national Speciality Food and Drink Show at Glasgow's SECC - a prestigious trade fair where buyers come to source new products. The Borders is well known and highly regarded for it's producers and the companies have had a wonderful reception and great sales for their craft beer, farm-reared meats, ice creams, confectionery and fruit juices. Particularly pleased is Graham Stoddart, proprietor of Cuddybridge who was selected for a Highly Commended Award for his Apple and Sea Buckthorn freshly pressed juice, in the Drinks Category. Well done to all these companies - you can find out more about each of them and their individual products in the Who Makes It? section of this website.
LOOK ! A BRAND NEW SET OF FOOD AND DRINK TRAIL LEAFLETS - including the Borders Railway route
A great new set of Food and Drink Trails to guide you around shops, hotels, cafe's and direct you to producers across the Scottish Borders, from Peebles to Eyemouth. Pocket size to keep in the car or your bag, so they are always handy. Available to pick up FREE in venues across the region - OR - click on the Food Trails and Recipes tab at the top of this page to download the trails and other items as pdf's.
We hope you will enjoy the journey!
HAVE YOU TRIED SEASONS BISTRO IN GATTONSIDE - NEAR MELROSE?
Roger and Bea took over Chapters in April 2015 and have re-launched under the new name of SEASONS, which reflects their philosophy of food. This informal restaurant is a ten minute walk from Melrose over the picturesque chain bridge, in the centre of Gattonside village.
Choose from a selection of fresh fish from Eyemouth or excellent Scottish Border beef and lamb, all sourced locally. Everything is made on the premises - bread, ice creams, shortbread, oatcakes. Also on the menu are Roger's own-cured meats and fish. The ingredients are always in season, from the daily caught fish to vegetables and fruit brought in by the local greengrocers. There is a set menu with 2 courses at £13.45 as well as a Staples Menu where you can choose from different options including char-grilled meat, poultry, game and fish as well as an always changing Specials Blackboard. There really is something for everyone!
Main Street, Gattonside, Melrose TD6 9NP
Tel: 01896 823217
PEEBLES FARMERS MARKET
The Farmers Market runs every Saturday from 10 am until 3 pm with an array of fresh and unique local produce available to try and to buy - direct from the makers. You will find the Farmers Market on the High Street outside the Eastgate Theatre (where you can also get a good cup of coffee or tea!).
Scottish Borders - a traditional larder
Robert Burns spoke of southern Scotland as a ‘land o’ cakes’ - his reference was not to any sweet confection but plain oatcakes and barley bannocks, baked on an iron girdle over the fire. Wheat wasn’t really grown in the Borders until the late18th century, as oats and barley were more reliable crops - so wheat flour for bread was a later introduction to daily fare.
Whilst we still enjoy oatcakes today, the barley bannock has now disappeared. It was made by heating milk with a knob of butter and a pinch of salt, adding the barley flour until it swelled into a pliable dough. The bannock was baked until thin and crispy, with a slightly moist centre, and eaten hot.
The yeasted wheat Selkirk bannock reputedly made its first appearance around 1859, deliciously incorporating sugar, spices, and dried fruit. Queen Victoria is said to have enjoyed Selkirk bannock on a visit to Abbotsford House in 1867, after which the demand for these succulent, sultana-stuffed breads soared. It endures as a delicious Scottish Borders delicacy – whether eaten fresh or toasted, warmed and spread with butter – or made into a delicious variation of standard bread and butter pudding.