Fife Larder
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A Fife food round up
26 Jul 2012
Whether you're looking for venison, chocolate or whisky, Fife's got it - start the search here
An introduction to Fife's menu: what’s grown, reared, made and landed in the region, and where to find it.
A history of fishing in Fife
26 Jul 2012
Though excellent fish still comes from Fife, it's a far cry from the harbours' heydey
A picture of Fife's vibrant seafaring past, as well as an insight into the food that would have been on fisher household tables. Also find out the best time of day to see Pittenweem's modern day catch brought in.
Heritage food in The National Trust for Scotland's gardens
26 Jul 2012
Fife's historic houses have organic kitchen gardens and orchards
‘There used to be six or seven thousand different varieties of apple native to Britain. Now there are only around two thousand.’ As Kellie Castle’s Head Gardener, Mark Armour maintains its fully organic, traditional walled kitchen garden.
St Andrews Brewing Co continue Scotland's micro-brewery revolution in Fife
26 Jul 2012
New beer brand aims to make St Andrews famous for more than golf
Bob Phaff's new brewery is the fulfilment of a long-held ambition, and his range of five bottled beers are generating positive reports from ale enthusiasts across Scotland.
How the Scotch pie made a comeback
26 Jul 2012
A Fife baker has played a key role in preserving an iconic Scottish snack
The world was crumbling for pie-makers in the latter half of the 1980s. Scares about meat saw sales slump by 40 per cent. Step forward Fifer Alan Stuart, sixth-generation baker and owner of the Stuarts of Buckhaven chain.
How the Spencerfield Spirit Company started
26 Jul 2012
The fast-growing company took a dynamic approach to getting their products noticed
How do you make a splash when you resign as CEO of a company that turns over hundreds of millions of pounds a year, taking two of their least marketed whisky brands with you?
Jam making and preserving in Fife
26 Jul 2012
Forget strawberry - a new wave of stirrers are more interested in chilli and wild garlic
With four major fruit farms, Newburgh’s heritage orchards and an increasing number of people dedicated to scouring the hedgerows for wild berries, it’s no surprise that newcomers to the Fife jam and chutney making scene have found fierce competition.
Tracing the history of meat producers Puddledub
11 Jul 2012
Puddledub pork and buffalo are some of Fife's best known products
The name Puddledub has been prominent in the shaping of Fife’s food identity in the past decade, yet there may be no such place. Lynda Hamilton sets out to find it
Food-related activities in Fife
11 Jul 2012
Fruit picking, farm shops and cafes in Fife
There are plenty of ways to get active in Fife. David Pollock works up an appetite.
Curing, smoking and preserving food in Fife
11 Jul 2012
Ru an Fodar, East Pier Smokehouse and Seriously Good Venison focus on more than salmon
Christopher Trotter sets out to find why the ancient arts of curing and smoking food are still relevant today
Why Fife's oat farmers are embracing localism
11 Jul 2012
The story behind one of Scotland’s premier oat-growing areas
Priorletham Farm has provided John Picken’s family with a livelihood for 90 years. In contrast to his grandfather’s day when livestock played a big role, the emphasis is now on the ingredients of Scotland’s most iconic victuals: wheat for whisky and…
Behind the scenes at St Andrews Farmhouse Cheese
11 Jul 2012
Fife’s pioneering cheesemaker shares her art with visitors to the farm
Rarely has one cheese gone so far. Not only has the Stewart family managed to spin a delightful café business out of their award-winning Anster cheese, but the building on their family farm Falside also houses a viewing gallery where customers can watch…
Reuben’s in Dunfermline producing new de Brus beer
26 Jun 2012
Cafe-deli launches pale ale
Reuben’s Café and Wine Store in Dunfermline has started producing its own beer, named after the ancient family name of Robert the Bruce.
Christopher Trotter on medieval feasting in Dunfermline
26 Jun 2012
Fife's food ambassador tackled historical food at the 2011 Bruce Festival
Putting together a medieval feast for Dunfermline’s annual Bruce Festival had its challenges, as Christopher Trotter explains.
Can The Sea-Spice Company make room on your shelf for seaweed seasoning?
26 Jun 2012
Fife's shoreline inspired Fiona Houston and Xa Milne's 'sea-sons'
When Fiona Houston and Xa Milne were researching for their 2008 foraging handbook Seaweed and Eat It, Fife’s Forth shoreline was a frequent hunting ground. The interest of chefs on subsequent foraging tours to the East Neuk opened their eyes further.
The Fife Diet: the story so far
26 Jun 2012
Mike and Karen Smalls' local food project has grown into the largest of its kind in Europe
Fife is home to some – thousands, in fact – of Scotland’s best-known local eaters. The Fife Diet was established in 2007 by Mike and Karen Small of Burntisland as a prompt to recognise and appreciate the food that’s all around us. Now the largest local…
Craig Wood on Pillars of Hercules
21 Jun 2012
The Fife Larder - Chef's Choice
Craig Wood, head chef at The Wee Restaurant in North Queensferry, talks about why seasonality and taste are more important than on-demand food available all year round.
From Fife to Oman: well travelled fudge doughnuts
21 Jun 2012
Fisher & Donaldson's doughnuts were an RAF troops' dream come true
Most of us treat our colleagues by bringing a packet of biscuits into the office - for one RAF squadron leader, getting a box of doughnuts to work required a plane, a 4x4 and a boat.
Craig Millar on Kellie Castle Gardens
21 Jun 2012
The Fife Larder - Chef's Choice
Craig Millar, head chef and owner of Craig Millar @ 16 West End in Fife, tells us why he wishes he'd found the organic produce being grown in the National Trust of Scotland's Kellie Castle earlier.
Morton of Pitmilly help holidaymakers put Fife on their plates
21 Jun 2012
The self-catering cottages near St Andrews offering guests local food
Forgotten to stop off for supplies? Don't worry, just head to the polytunnel. Morton of Pitmilly is working to make local food the first stop for visitors.
Geoffrey Smeddle on summer fruits
21 Jun 2012
The Fife Larder - Chef's Choice
Head chef Geoffrey Smeddle tells us why The Peat Inn feels like home when summer fruit starts pouring in, and why gooseberries deserve more attention.
Christopher Trotter on Kale
21 Jun 2012
The Fife Larder - Chef's Choice
Chef and food writer Christopher Trotter tells us about kale, an undervalued vegetable of many colours and varieties, and calls for a sea kale entrepreneur to step up.
Tim Robson on his local fish merchant
21 Jun 2012
The Fife Larder - Chef's Choice
Tim Robson, head chef at the Room with a View restaurant, on HS Murray of Inverkeithing and why it's important to make the most of local supply chains.
Ross Marshall on Fife's fresh, local produce
21 Jun 2012
The Fife Larder - Chef's Choice
Ross Marshall, head chef at the Road Hole Restaurant in the Old Course Hotel, tells us why St Andrews is renowned for its fresh, wild seafood and game.
Jimmy Graham on lamb from Balhelvie Farm
21 Jun 2012
The Fife Larder - Chef's Choice
Cupar-based chef Jimmy Graham talks about changing attitudes to lamb over his three decades of being a restaurateur, and how having confidence in your suppliers makes all the difference.
