We are producing a new and comprehensive
SCOTTISH BORDERS FOOD & DRINK
to be distributed in Autumn 2014.
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
Campbell's Fudge are an artisan company who pride themselves in producing the highest quality award winning Handmade Scottish Tablet. Made using the finest of ingredients and traditional cooking methods in a purpose built carbon neutral production unit on their farm along the banks of the river Tweed in the Scottish Borders. Check out their 'Who Makes It?' listing.
Whitmuir - the Organic Place
at Lamancha is one of the best organic shops in the UK - voted Best UK Organic Retailer in 2011 and Runner Up in 2013. Also named one of the Top Ten Destination UK Farmshops in BBC Good Food Magazine - and the only one from Scotland! Find out more about this truly comprehensive retailer in the 'Who Sells It?' Western Borders section of this website.
If you are seeking local venison products, contact Tweed Valley Venison - specialist in venison and game, based in Peebles. Look up their contact details on the 'Who Makes It?' section, by clicking on the tab at the top of this page
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..........
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.
Local Hot Scotch Bonnet Pepper Sauce makers Ooft! have shared with us the first in their series of 12 new recipe cards. Buljol is a spicy, warming way of presenting avocados and fish. A light and tasty dish - delicious! To download the complete recipe, please click on the Food Trail and Recipe tab at the top of this page. To discover more about Ooft!, visit their website:
Ooft! reported lots of interest and lively sales when they took a stand at Peebles Weekly Farmers Market!
The 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 Market on the High Street outside the Eastgate Theatre (where you can also get a good cup of coffee or tea!).
For more information about the Market contact Sophia Nicholson at: firstname.lastname@example.org
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.