Meet the Scottish producers changing the culinary landscape

Posted in Culture
Meet the Scottish producers changing the culinary landscape

‘But when people moved into tenements – essentially overcrowded slums – white bread with jam and sugary tea became staples. Populating the menus of Scotland’s coolest restaurants right now, it’s described by Pam Brunton of Inver as ‘deliciously nutty, low in gluten and very good for shortbread’. greatglencharcuterie.comRead next The best Italian restaurants in London Eating & Drinking The best Italian restaurants in LondonMOSSGIEL DAIRY, AYRSHIREThis no-single-use-plastic dairy sells rich, cream-topped milk – the country’s best baristas wouldn’t use anything else. Mossgiel sits on the land that Rabbie Burns farmed in the 1780s – you can’t get much more Scottish than that. MUST TRY Organic Gold Standard milk; the flavour keeps changing as the year unfolds, going from sweet to buttery.

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