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!
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.
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.