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Check out Tweed Valley Venison on the Who Makes It? page, using the tab above.
You will find details of other Scottish Borders meat and game producers on the same page for sources of delicious locally-raised meats.
We have added details of a great way to serve Venison Tenderloin Fillets on the Recipe page.....just to give you some ideas.
We are producing a new and comprehensive
SCOTTISH BORDERS FOOD & DRINK
Watch this space and we will let you know once it is in circulation, so you can pick up your FREE copy. We will also add the Directory as a free download on this site.
FOOD & DRINK NETWORK
If you are a producer of Food and Drink based in the Scottish Borders - or a hotel, restaurant, retailer or cafe - you may be interested in joining us? You can download details of the money-saving benefits and an application form on the ABOUT US/Membership page on this website (see the Menu above). If you have any queries, please email:
A WARM WELCOME TO NEW NETWORK MEMBERS
COBBLES FREEHOUSE & DINING
With character, atmosphere and an award-winning menu, The Cobbles is
Kelso’s must-visit restaurant and gastropub.
Whether you’re looking to meet friends over coffee, enjoy a relaxing gastro-pub lunch or celebrate with a special dining experience, we look forward to welcoming you.
The Cobbles is also the brewery tap for Tempest Brewing Co - a craft brewery renowned for specialising in fresh craft beer.
TEMPEST BREWING CO
A Craft brewery established by chef turned brewer Gavin Meiklejohn in April 2010, with a reputation for producing small batch-brewed beers full of depth and flavour.
You can find full contact details and company descriptions for Cobbles and Tempest Brew Co in the Who Makes It? and Who Sells It? areas of this website.
DOWNLOAD COPIES OF OUR SCOTTISH BORDERS FOOD TRAIL MAPS AND NEW RECIPES IDEAS - click on Food Trails & Recipes from the menu above. We have just added a new Western Borders Trail, listing producers in and around Peebles..........
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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.
You can find out more about this award winning hotel and restaurant via the Who Sells It? pages on this website - just click on Eastern.....and it will take you there!
Chef Peter Carr joined The Wheatsheaf in September 2014 and is already making a name for himself locally. His career spans 15 years, ranging from Michelin starred pubs to a six-month period with Heston Blumenthal. Producing 2 Rosette level food with flair and creativity, Peter exhibits a subtle touch bringing out great flavour combinations. Through late autumn and winter, Peter has started a series of Tasting Menus with matching wines that have been a great success with the locals.
Contact The Wheatsheaf for details - or check out the Scottish Borders Food and Drink Facebook page, where you will also find information.
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.