HOLD THE DATE

Annual General Meeting of SCOTTISH BORDERS

FOOD & DRINK

Wednesday 14th January 2015, 7.00pm at  Born in the Borders, Lanton Mill, Jedburgh TD8 6ST

 

For details please email:

info@bordersfoodnetwork.co.uk

 

 

 

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scottishbordersfoodanddrink

 

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THINKING ABOUT CHRISTMAS DINNER- or maybe a New Year's celebration?

 

How about Venison as an alternative to Turkey this year? 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, which will all be tasty for Christmas and New Year celebratory dinners.  We have added details of a great way to serve Venison Tenderloin Fillets on the Recipe page.....just to give you some ideas.

COMING SOON....

 

We are producing a new and comprehensive

DIRECTORY

of

SCOTTISH BORDERS FOOD & DRINK

to be distributed in January 2015. 

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

MEMBERSHIP

 

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:

info@bordersfoodnetwork.co.uk

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.

 

Foodie News

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..........

Scottish Borders Food and Drink

https://www.facebook.com/pages/Scottish-Borders-Food-and-Drink/398071350343103

 

Follow this link to Facebook - 'Like' our page and you will receive regular news, recipes and offers!

@Bordersfood

If you are on Twitter - join our feed and Tweet us!

 

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.



KELSO FARMERS MARKET - held every 4th Saturday of every month - a great place to try and buy locally produced foods and drink.  Read more about the market on the Who Sells It? page of this website - click the tab above and go to Eastern Borders.


PEEBLES FARMERS MARKET - DIARY DATES

 

Christmas Market

The Christmas Market will be held on Saturday 20th of December - this is the last market of 2014, so come along and fill your baskets with lots of treats for the holidays!

 

January return times

After the festive holidays the market will return at 10am on the 10th of January 2015.

 

Driving along the A68 and feeling hungry? - take a little detour.......

Visit Juicy Meat Company's new Street Kitchen on Charlesfield Industrial Estate (turn off the A68 just south of St. Boswells) and enjoy  the delicious BBQ'd pulled pork, minted lamb burger, beefburgers or the kitchen's soup or dish of the day - you'll be very pleased you took that turning!   Follow The Juicy Meat Co on Facebook

Spice things up now the cooler days have arrived!

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: 

www.ooftsauce.com

Ooft! reported lots of interest and lively sales when they took a stand at Peebles Weekly 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!).

 

For more information about the Farmers Market contact Sophia Nicholson at: sophia@peeblescan.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.

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