COME AND MEET

SCOTTISH BORDERS FOOD & DRINK PRODUCERS AT

THE BORDER UNION SHOW

 

SPRINGWOOD PARK, KELSO


FRIDAY 25th & SATURDAY 26th JULY 2014

Traditionally the annual Show is held on the last Friday and Saturday of July each year in Springwood Park, forty-six acres of parkland on the outskirts of Kelso. The Showground is adjacent to the world famous Junction Pool of the rivers Tweed and Teviot with a magnificent view of the Abbey and the unique five arch bridge built in 1802 as a model for the old Waterloo bridge in London.

YOU WILL FIND US IN THE

'BORN IN THE BORDERS' SHOWCASE MARQUEE!

CONGRATULATIONS TO OOFT! 

On 22nd May Ooft! won the highest accolade for their amazingly tasty Scotch Bonnet Hot Sauce at the Scottish Food and Drink Excellence Awards. The judges tasted over 100 products in reaching their decision, so Gabrielle and Tony Johnson, makers and proprietors of Ooft!  are very excited with this news.  Well done!

 

Tony Johnson says: "My wife Gabrielle is Trinidadian and we lived there for a long time and have always eaten hot pepper sauce.  Gabrielle’s father made a lot of pepper sauce and was well known for it in Trinidad, and he passed the recipe on to my wife.”

The couple are tripling production to over 7,000 bottles this year due to demand and expect to be in a position to look for dedicated premises and a full time employee later this year.

 

www.ooftsauce.com

A great new recipe to try!
 
Roasted Garlic, Cashew
and Kale Pesto
 

Recipe by Val Brunton, The Sunflower Restaurant, Peebles


Ingredients
200g Kale
100g cashew nuts
1 bulb roasted garlic
600ml rapeseed oil or extra virgin olive oil
100g grated parmesan
2 tsp Maldon salt
Method
Preheat the oven 180C gas mark 4
1. Place the garlic on to a tray and drizzle with oil and place in the oven and roast for 20 minutes.
2. While the garlic is in the oven place the cashews in a dry pan over heat for a few minutes until they just change colour, remove and set aside to cool.  Remove the garlic from the oven and allow to cool until you can handle it - just squeeze the bottom and the garlic will come away easily.  Place beside your cashews to cool.
3. Wash the kale under cold water and place in a colander - remove all the stalks and discard. Roughly chop the leaves and place into your food processor along with the cooled cashews and garlic.
4. Pulse until you have a breadcrumb consistency then add the parmesan, salt and the oil and mix well.
 
Enjoy with pasta, bruschetta with roasted cherry tomatoes, topping for a savoury scone

Foodie News

Taste the Scottish Borders

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.



Scotland Food & Drink Network

'Born in the Borders' Networking Dinner

 

The Scotland Food & Drink Network in partnership with Scotland Food & Drink and Scottish Enterprise hosted a networking dinner on Wednesday 11th June at the brand new Born in the Borders visitor centre, Lanton Mill, near Jedburgh. Our host for the evening was John Henderson from Scottish Borders Brewery. A young successful brewery who's ethos of 'Plough to Pint' is taking their provenance story of brewery and extending it to the whole of the Borders with their new venture Born in the Borders. The visitor centre is a one-stop shop for the very best of Borders produce, which consists of a 40 seater café, a food & drink shop and a goods & gifts shop. Twenty eight local food and drink companies came along on the evening, and were given a fantastic opportunity to see the new visitor centre stocked with a wide array of enticing local borders produce, from great food and drink to gifts, pottery, clothing and pictures all locally sourced. Guests were then treated to a very tasty dinner with a menu that showcased local produce, and was selected by Born in the Borders Chef Gary Goldie, who was the Scottish Chef of the year 2011, and is also known as Scotland's foraging chef. Judging by the conversation, noise levels and empty plates on the night everyone had a great evening and they were finally persuaded to leave around 10:30pm. If you want to find out more about Scottish Borders Brewery or Born of the Borders the link below will take you to a short You Tube film.

 

http://chestersestate.com/brewery/

 

http://www.youtube.com/watch?v=z_GJWPx6jTA

 

 


 

 

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.

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