The Larder
The simple fact that we are what we eat has never been more relevant. The effects of our diet on our physical and emotional well-being are increasingly highlighted by medical and social science. The implications for our future of the fragility of a natural environment we have so long taken for granted are now a major political issue. The recent realisation that once seemingly impregnable economic structures can suddenly collapse has raised questions over the viability of the supply chain. These many factors have all combined in a growing awareness of the need for sustainable systems of sourcing and producing nutritious food.
Alongside these developments, there is stronger recognition that the way we eat and drink is at the heart of our culture. How food is produced and prepared forms an integral part of the history and heritage of a people. Eating together is fundamental to family and social life.
The Larder aims to be something that has not been possible until recently: a wide-ranging, independent and detailed guide to Scottish food and drink published both in print and online. Our starting point was not the many excellent, high-profile restaurants, nor the well-known stories of whisky and prime beef – although these are both featured. Instead we go back to the sources of our produce, tracing the links up the food chain – from the oats and grains used to bake bread to the milk that makes cheese and the apples that grow in our back gardens.
The Larder is a celebration of Scottish food and drink – where it comes from, how it is grown, harvested, prepared and served. But this is just part of the picture. We also focus on where and how to find it: in markets, delicatessens, shops and restaurants across the land. That we found so much to cover, particularly in the realm of small, local and artisan food producers, is clear evidence of the vitality of Scottish food today. The only problem has been one of space, as we know there are many more excellent foods, interesting stories, engaging characters, specialist retailers and places to eat than there has been space to include.
Because there is so much more out there, and because it is an ever-changing picture, we are accompanying this printed edition with a website (www.thelarder.net) which will include an even bigger and broader range of producers, wholesalers, distributors and retailers of food in Scotland. These listings are fully searchable both by produce and geographical location to provide useful details and inspiration about the food and drink scene in Scotland.
Here at The List we are very grateful to SOPA for helping us to realise a project that had been imagined for many years. We would also like to thank the many organisations, businesses and people who have backed the idea in different ways. Everyone involved has supported the publication because they too believe in the quality of Scottish food – and that more people should have the chance to share it.
