The Larder
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Why the Scotch Beef label is your guarantee of quality
29 Oct 2012
Win a meal for two at a Scotch Beef Club restaurant
The very best restaurants use the very finest ingredients. And The Scotch Beef Club is unashamedly based on quality, with its exclusive restaurants very proud of the fact they serve the best beef available, and promoting it clearly and unambiguously on…
Tasting Scotland - a food tour around Fife
12 Oct 2012
East Neuks and Crannies
What’s next after you’ve dined out, eaten in and shopped local? Hannah Ewan became a food tourist for a day in Fife with Tasting Scotland
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.
An overview of the food and drink of Angus
11 Jul 2012
Get an introduction to the region's menu with our round-up
From fruit and veg to whisky and beer, our round up will take you through Angus' larder. What to buy, where to buy it and who grows, rears, makes or lands it, this summary is a starting point for the region's food and drink.
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.
The best picnic spots in Angus, Scotland
11 Jul 2012
Discover Reekie Linn Falls, the Rocks of Solitude, Edzell Castle and more
A carefully prepared picnic deserves a great view to wash it down. In a region crammed with spectacular landscapes, our list of the finest alfresco dining spots will give you a place to start for truly memorable outdoor meals.
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…
George Marshall on Aberdeen Angus beef
11 Jul 2012
The Angus Larder - Chef's Choice
George Marshall on why the Pear Tree Restaurant uses local Aberdeen Angus beef, and on friendly farming rivalry.
Living history at Barry Mill
11 Jul 2012
One of the last working mills in Angus is a link to the way we used to eat
Scots still have great respect and use for the humble oat, yet of the 140 traditional mills that once dotted the Angus landscape, only a couple are still working.
Angus Horn on Arbroath smokies
11 Jul 2012
The Angus Larder - Chef's Choice
Angus Horn, head chef and proprietor of the But 'n' Ben in Auchmithie, on how to spot the perfect Arbroath smokie, and the best ways to use them.
Chef Garry Watson on wild garlic
11 Jul 2012
The Angus Larder - Chef's Choice
Garry Watson is spoilt for wild garlic around Gordon's Restaurant, where he works as head chef. He tells us about about his favourite ways to use it.
Honey production in Angus, Scotland
11 Jul 2012
A bittersweet tale of bee-keeping across the glens and the coast
Though perfect landscape for bee-keeping, Angus hasn't escaped the pests and diseases decimating bee communities around the UK.
David Bradley on Arbroath smokies
11 Jul 2012
The Angus Larder - Chef's Choice
David Bradley, head chef at the Harbourside Grill in Arbroath, talks about his town's most famous culinary export.
Eden Sinclair on Glenogil Estate game
11 Jul 2012
The Angus Larder - Chef's Choice
Memus-based chef Eden Sinclair on wanting to expand diners' horizons when it comes to game.
Forfar Mart - Angus' last livestock market
11 Jul 2012
Angus' last livestock market remains a thriving hub for farmers and butchers
From six weekly livestock markets that once ran throughout Angus and Dundee in the post-war period, the Forfar Mart is the only one remaining.
How science in Angus has changed international farming
9 Jul 2012
A hotbed of farming research, many eat the fruits of Angus' labour
Whisky, luxury fruit juice and supermarket strawberries might not, on the face of it, have much in common. Yet, as Hannah Ewan learns, they’re all the focus of research and innovation being put into practice in Angus’ fields.
