Sometimes when you are busy in the production we can very easily lose sight of the importance of getting out to these events to meet others, listen to feedback from buyers and make connections. But shows like the Scottish Speciality Food Show gives you an opportunity to re-group, see what’s happening across the marketplace and prepare for future growth.

In this episode I met with the Chairpersons' of Taste of Orkney and Food from Argyll and it's just inspiring to hear about all the different type of food producers who are coming out of the regions. These localities can help new food producers with their own marketing too – so if your starting out it’s important to seek support, these organisations are there to help you and can often give you an express route through the early days of a new business and avoid some of the marketing & business pitfalls.

Scotland is an buoyant market at the moment and there are still many opportunities for those with a passion for their craft. We wish continued success to all the traders we met including Rora Dairies, Aye Pickled, Isle of Mull Seaweed and the Great Glen Charcuterie.

Should you be interested in developing your own podcast please don’t hesitate to get in touch with us and ensure to subscribe to Nibble Scotland so you don’t miss a future episode.

Founded by Ruth Munro the Edinburgh Fermentarium products can be found around the city at farmers markets, specialist health shops and even on the menu at the Balmoral Hotel. 

Following a career in fashion Ruth established the business in 2017 and has been ahead of the trend in fermented foods. The business now reaches out to teach others the benefits of fermented foods and hosts regular workshops on making Kimchi and Kombucha.

Fermented foods are very popular in other countries and it’s great to see Scotland embrace this food group. Check out the podcast and listen out for the special discount code Ruth offers for her online shop.

Should you wish to participate or sponsor a future episode please contact me directly at [email protected] 

Join me as I meet Drew Watson and Pierre Leger the business partners behind the Strathearn Cheese Company.

Based in central Perthshire in an old prisoner of war camp Cultybraggan, near Comrie, they were one of the first commercial occupants in this magnificent setting. First I head to the home of Drew as he gives me an insight into how the business began when friends met through the local rugby club to start this business adventure. 

Securing the Best Scottish Gold award at the International cheese awards from competition of over 1500 different cheeses in their first year, the Strathearn Cheese Company is now a regular at a variety of Michelin restaurants in Edinburgh and central Scotland including Martin Wishart, Gleneagles, The Peat Inn and Prestonfield House.

Growing the business from scratch can be a steep learning curve but hard work and word-of-mouth recommendations through the different farmers markets and being active on social media has secured Drew and Pierre its prominent position on the cheese aisles of specialist delicatessens.

Listen in as Pierre gives me a tour of the diary midst production and gain an insight into their aspirations for the future.
 
Should you wish to participate or sponsor a future episode please contact me directly at [email protected] 

Chatting with Sally MacColl the 3rd generation of the Tobermory Fish Company you can only be inspired with her energy and ambition for the future.

A pioneer in the fish farm industry they have diversified with the birth of smoked fish to building up a mail order business on the west coast of Scotland.  

I really enjoyed our conversation hearing how Sally and her family continually evolve the business to maximise the potential of the tourist market on the Isle of Mull and promote the local economy, hosting the food (and book!) festivals with local businesses to developing sustainable packaging.

Hear how the support of Scotland Food and Drink has helped the Tobermory Fish Company explore new markets and their ambitions for the future.

 

The Cultybraggan prisoner of war camp is situated just a mile outside the picturesque village of Comrie on the edge of the Scottish Highlands. The camp comprises of a series of Anderson shelters, semi-circular sheds with red steel roofs, and is now home to a number of thriving businesses including this weeks guest John Castley from the Wild Hearth Bakery.

The Wild Hearth Bakery, winners of the Artisan Food category at the Scottish Rural Awards, distributes their sourdough throughout central Scotland via farmers markets, various Michelin star restaurants and supplying a bespoke bread to the infamous Andrew Fairlie restaurant at Gleneagles.

This week John shares his insights from establishing and growing his business in a remote location, the power of the different social media platforms and his ambitions for the future.

There is something therapeutic in watching and listening to a craftsman in action, join me in conversation with John as I walk into the bakery during their morning shift.  

Should you wish to participate or sponsor a future episode please contact me directly at [email protected] 

Meeting Jane Brand is like a breath of fresh air. The 4th generation of farmers the Brand family have modernised a traditional arable farm in East Lothian to being multi award winning, breeders of Hampshire Down sheep and saddleback pigs to being courted by Michelin star chefs. But it doesn't stop there, this young family also expanded into caravan and holiday accommodation and most recently the farm shop.  It's been some journey over such a short period of time, take time out to learn about their aspirations for the future and some of the lessons learnt.

Should you wish to participate or sponsor a future episode please contact me directly at [email protected] 

Young farmers Lucy and Russell Calder from Kilduff Farm, East Lothian, took time out after another successful season on their farm to discuss their learning curve from launching their pumpkin patch and educating children into farming life. Hear how communities have connected to the Patch experience and their plans to build their culinary pumpkins proposition into commercial kitchens and the local marketplace. Oh and their gorgeous cockapoo puppy, Sula, can also be heard giving her input too!

Should you wish to participate or sponsor a future episode please contact me directly at [email protected] 

Delighted to welcome Mateuza Noniewicz founder of Planet Kuku to explain how he embarked on the entrepreneurial highway with a traditional Persian frittata recipe and transformed it into a best-selling vegan dish. From the humble kitchen table 4 years ago, Mat is now moving to his 3rd commercial kitchen to meet demand supplying farmers markets, restaurants and now national distributors.  Don't miss the end with a bonus interview and handy hints for other budding entrepreneurs!

Should you wish to participate or sponsor a future episode please contact me directly at [email protected] 

In conversation with Katie Philips a young farmer from the Scottish Borders specialising in corn fed, free range chickens. As we try to appreciate more about where our meat comes from, the food miles and building local economies chatting to Katie is refreshing as she leads her generation in creating a thriving farming business from nature to plate. 

Join me to learn how Katie got started and found her passion in hand rearing chickens and is now selling direct to consumers via farmers markets and quality butchers. Also, if you’re thinking of keeping your own chickens Katie has some useful advice.

Owned by the Raven Family, the Ardtornish estate in Lochaline on the West Coast of Scotland is a beautiful country estate where life is interlinked with the community of Lochaline. 

Through the vision and drive of the Raven family and management team the estate has become a successful commercial enterprise. Ardtornish produce their own lamb, beef and venison – available for sale in the estate Gift Shop & Information Centre. Several hydro schemes make power from their waterways, and country sports attract enthusiasts from around the globe to hunt, shoot and fish in the sparkling rivers, lochs and wild moorlands. 

At the heart of the estate is Ardtornish House and gardens, which with self-catering cottages attract many loyal long-standing visitors. The Ardtornish team is passionate about the local area, and committed to sustainability and development of the community and the Lochaline area – including by providing affordable housing and building plots at nearby Achabeag.

Join me as I meet with Kenny McLaughlin, Tourism Manager as he introduces me to the Estate, it's history and the development of the kitchen garden, hydro and the farms.

Should you wish to participate or sponsor a future episode please contact me directly at [email protected]