GUIDES
Larder Aberdeenshire
THE GUIDE TO THE FOOD & DRINK OF ABERDEENSHIRE
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Introduction GUIDES
The Aberdeenshire Larder Part of The Larder series of food and drink publications thelarder.net Editor Donald Reid Deputy Editor Sarah Milne Editorial assistance Keith Smith, Katy Spry Writing & research Emily Arbuthnott, Vinny Burnett, Claire Jessiman, Ali Leith, Nathalie Micoud, Anna Millar, David Pollock Design & Production Simon Armin Advertising & Sponsorship Chris Knox, Nicky Carter, Sheri Friers Map © Crown Copyright. All rights reserved Aberdeenshire Council 0100020767 2013. Cover Aberdeen Angus cattle: courtesy of QMS Publishers Robin Hodge, Simon Dessain Larder Project Director Peter Brown ©2013 The List Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior permission in writing of The List Ltd.
Published by The List Ltd 14 High Street Edinburgh EH1 1TE Tel: 0131 550 3050 list.co.uk Extensive efforts have been made to ensure the accuracy of the information in this publication, however the publishers can accept no responsibility for any errors it may contain.
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rom its North Sea harbours to the mountain tops of Cairngorms National Park,
Aberdeenshire embraces an impressive landscape of food. The extent of its fertile arable and livestock farmland is unmatched in Scotland, helping to feed not just the city of Aberdeen and its hinterland but the country as a whole. You can find Aberdeen Angus cattle grazing on the farmland where the breed was founded, as well as fields of oats, barley and rape alongside fruit farms and thriving gardens. Among forests and heather-covered uplands there’s a full range of wild game, fly fishermen talk reverentially of some of the country’s finest beats, pools and hill lochans, while producers both established and new, large and small, are making cheese, preserves, cured meats, ice-cream, oils, beer and whisky. Meanwhile, along the coast the UK’s most significant fishing ports and fishmarkets trade deep-water catches, while smaller harbours and coastal settlements retain reminders of a lingering heritage intimately linked to land and sea. This guide aims to tell the story of Aberdeenshire’s food and drink in its richness and practical detail. It tells you about the food grown, made, landed and reared in Aberdeenshire, and just as importantly where to find it, from local farm shops to contemporary restaurants. Independently selected to reflect the contemporary food culture of Aberdeenshire, this is above all a guide and to help you find, appreciate and enjoy great local food.
ACKNOWLEDGMENTS This guide has been developed by The List working with Aberdeenshire Council. The editor would like to thank Elizabeth Mathie, Claire Jessiman (foodiequine. blogspot.co.uk) and Karen Peattie for their contributions and valuable advice.
The Aberdeenshire Larder is supported by Aberdeenshire Council and the European Regional Development Fund under the Lowlands and Uplands Scotland Programme 2007–2013 with the aim of raising awareness of Aberdeenshire’s fabulous food and drink. FEEDBACK To correct or update any information contained in the Aberdeenshire Larder, or to provide comments or feedback, contact eat@list.co.uk, or write to the Editor, Aberdeenshire Larder, The List, 14 High Street, Edinburgh EH1 1TE The Aberdeenshire Larder 3
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Contents list.co.uk
GUIDES GUIDES
What’s in the Aberdeenshire Larder? There’s a lot packed into these 56 pages. Here are a few of the highlights
Fishing for compliments
Where to Eat
Aberdeenshire ports land the majority of fish in the UK. To find out more, see page 9.
Vintage afternoon tea, fine dining, or just a hearty soup and sandwich lunch. Our listings of the best places to eat in the North East. From page 41.
Berry bounty
Where to Buy
Soft fruit growers thrive in the fertile soil of the North East. Find out more on page 14.
From butchers and bakers to farm shops and greengrocers, our listings start on page 30.
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Contents
From Aberdeenshire
The heart of Huntly
A comprehensive round-up of food grown, farmed, made and landed in Aberdeenshire. See page 26.
The market town of Huntly is home to an arts project based round the traditional food and culture of the local area. See page 20.
To Market Buy the best of the region at a farmers’ market, or head to one of Aberdeenshire’s food festivals. From page 53.
Special Delivery
Chefs’ Choice
If you can’t get out to the shops, don’t panic – these dedicated producers will deliver straight to your door. See page 23.
Aberdeenshire’s chefs select their favourite local produce. See panels from page 30.
Introduction
3
Features
6
Map
28
Where to Buy
30
Where to Eat
41
Farmers’ Markets & Food Festivals
53
Index
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Beef & Lamb list.co.uk
GUIDES
Here’s the Beef Inverurie’s Thainstone Market is Scotland’s biggest livestock mart, selling over 300,000 sheep and 110,000 cattle every year. Anna Millar discovers what makes it the best, and why it attracts buyers from all over the UK
n a trip through Aberdeenshire’s farming heartland along the banks of the River Don, it’s easy to appreciate that livestock farming is big round these parts. The giant statue of an Aberdeen Angus bull in Alford, homage to the now world-famous breed that was established on nearby Tillyfour farm in the mid nineteenth century, is one landmark. A more potent symbol of the economic importance of the region’s agriculture today can be found a little way downstream in Inverurie, where the massive Thainstone Centre is the main livestock mart in Scotland, and one of the largest and best-equipped in Europe. For a long time Aberdeenshire’s markets have showcased some of the finest prime and breeding cattle in Europe. Farmer-owned co-operative ANM (Aberdeen & Northern Marts) Group, established in 1872, opened
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Thainstone’s doors in 1990 to ‘offer its members and others the opportunity to buy and sell livestock through live and on-line auctions,’ explains John Gregor, General Manager of ANM. Today Thainstone continues to grow, with annual sales exceeding £90 million, weekly sales of store and breeding cattle and sheep, along with seasonal shows and special sales of pedigree and rarebreed stock. Gregor is proud of their achievements. ‘Thainstone sells over 110,000 cattle and 300,000 sheep in a year, with Thursdays and Fridays as its main sale days,’ he explains. ‘It draws sellers from all over the north and north east of Scotland along with livestock from Orkney and Shetland. Buyers come from all over the UK.’ Gregor is quick to point out that beyond its primary purpose as a cattle
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Beef & Lamb
> MEAT THE FUTURE
mart, Thainstone offers a great deal more for the area. ‘It’s not just a livestock auction centre – it’s also an agricultural hub with a range of related businesses based there – making it a one-stop venue for farmers. They can sell their livestock, buy clothing, equipment and supplies, get financial and legal advice and even get a haircut!’ Indeed many of the organisations involved in the farming industry now have a permanent home there, including the National Farmers’ Union of Scotland, Scotland’s Rural College (SRUC) and the Scottish Government’s Rural Affairs Department, as well as animal feed suppliers, animal health specialists and agricultural machinery companies. One of the facilities of particular appeal to the general public is the centre’s in-house restaurant, the Porterhouse, which opens up on sale days and evenings. Showing off just why Aberdeenshire’s beef is the envy of the world, it serves 21-day dry-aged steaks cooked on a charcoal grill. Thainstone’s facilities continue to grow with the centre already boasting
three purpose-built sale-rings, a large exhibition hall, covered accommodation for 3000 cattle or 14,000 sheep and straw-bedded accommodation to rest livestock travelling from a distance. As well as the livestock markets, Thainstone plays host to the Taste of Grampian, a one-day food and drink festival in early June drawing visitors from across the North East and beyond. A popular forum for local producers to bring the best of their larder, it typically sees stalls selling everything from smoked salmon and local beef to shortbread and the best of the North East’s dairy produce. Says Gregor: ‘Taste of Grampian is a first class event that attracts 14,000 visitors and offers them the chance to see the wonderful quality of produce that comes from the region.’ ‘We are very lucky here to have fantastic food and drink made from the finest ingredients grown in natural surroundings, such as the lush pastures of Aberdeenshire.’ ■ amngroup.co.uk ■ tasteofgrampian.co.uk
The North East has long proved fertile ground for rearing rare breeds, with recent years bringing a boom in some of the most exciting the country has to offer. Scott Shand and his wife Shelagh have been at the heart of the rise, launching their company Caledonian Bison into the market in 2010. With a herd of more than 40 cattle, their Aberdeenshire farm produces bison meat that has been developed to the best possible standards, with research showing that its cattle produce meat that’s low in fat and high in protein, as well as being rich in Omega 3 fatty acids, zinc and iron. Elsewhere, the demand and taste for Wagyu beef is also on the rise, with Scottish beef producers beginning to cross Aberdeen Angus, as well as Highland and shorthorns, with Japanese Wagyu bull. The aim is to create what producers ultimately hope will become a brand of Scottish Wagyu – capitalising on the North East’s reputation for great beef and the high demand for one of Japan’s most popular meats. ■ scottishbison.co.uk The Aberdeenshire Larder 7
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Seafood list.co.uk
GUIDES
Better Batter
Calum Richardson swapped a life at sea for one behind the fryer, and it has proved to be an award-winning decision, finds Emily Arbuthnott When it was announced that The Bay fish and chip shop in Stonehaven had won the Independent Takeaway Fish & Chip Shop of the Year Award 2013, the standing ovation was not only for owner Calum Richardson’s victory but also an acknowledgment of the Aberdonian’s passion for sustainability. The Bay is amongst the most highly rated restaurants in the UK from the Sustainable Restaurant Association (SRA). It is also the first fish and chip shop to receive the MSC chain of custody giving them 100 per cent traceability of its North Sea haddock from sea to plate. Richardson’s enthusiasm for sustainability makes him a keen protagonist of locally produced food and supporting the local community. He readily remarks ‘it is easy to keep to these principles when Aberdeenshire hosts such a treasure trove of local produce that we don’t need to compromise on quality.’ Richardson sources all his produce from no more than 50 miles away, including the potatoes and Scottish beef for the handmade burgers. He has even teamed up with Scottish brewer Innis & Gunn to create a beer batter that is available once a week. The digital menu boards inside the shop, which Calum opened with wife Lindsay in 2006, announce which farmer the potatoes come from,
which boat catches each day’s fish, and the name of the diver who has caught the scallops. Richardson always wanted to be a chef but after visiting a careers officer when he was sixteen, he ended up joining the Navy. Once he returned to being a civilian he was given an opportunity to work in a fish and chip shop and soon he had bought his own premises. After selling that one, he bought The Bay, transforming it to an awardwinning takeaway. He is proud of their environmental stance which includes zero waste to landfill, recycling all food waste, coffee granules and packaging to compost and waste oil to bio diesel. This approach is good for the environment and for business making them finalists in The Footprint Awards, Community Vote Award category. He is aware that his approach to sustainability and sourcing has enabled him to ‘provide a slightly superior product offering that stands out from the crowds.’ But it would also be true to say that it is not simply a business approach, but one also born from strong ethics and passion for the great seafood Aberdeenshire offers. His optimism, focus and enthusiasm mean he thrives on the challenges of sourcing locally and that The Bay continues to attract accolades, plaudits and customers. ■ thebayfishandchips.co.uk
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Seafood
Fishermen’s Tales
he North East coastline has a strong fishing heritage. From the herring boom of the early 1900s to the devastating decommissions at the end of the century, the towns and villages that hug this beautiful coastline have shaped and been shaped by the ups and downs of the fishing industry. It’s one of the most dangerous jobs in the country, but most fishermen who have been born into the industry see it as a way of life rather than a job. The rows of fishergirls gutting herring have now given way to the large modern vessels and processing plants of today. Here are a few vital statistics:
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■ During the herring boom, in 1907, 250,000 tons of fish were exported. ■ In 2011, 155,471 tons of fish were landed in Aberdeenshire ports, with a value of £208 million. Almost 130,000 tons of this were landed at Peterhead, more than any other port in the UK. ■ In 1913 more than 10,000 boats were involved in the Scottish herring industry. ■ Today, there are almost 3000 active fishing vessels in the Scottish fleet. ■ In 1938, over 17,000 people were employed on fishing boats in Scotland. ■ Today, fishing boats employ under 5000 in Scotland.
> DOWNIES OF WHITEHILLS The village of Whitehills between Banff and Portsoy on the Moray Firth was built up around its harbour. One of only a handful in the area to be owned by the village itself, rather than the local authority, the harbour that once thrived on fishing is now a successful yacht marina. Family-run Downies of Whitehills has over 100 years experience in the fishing industry, buying, processing and selling the pick of the local catch to sell at their fish shop in Whitehills, as well as a new concession within Mitchells Dairy shop in Inverurie. As well as wet fish sales, Downies is always developing new products such as Cullen skink pies, or a smoked haddock and cheese bridie, while Whitehills smokies are a delicate hot-smoked haddock. Downies also sell online, and are regulars at events throughout Aberdeenshire, from Taste of Grampian to the Scottish Traditional Boat Festival in nearby Portsoy, where their mobile van dishes out seafish delights to the hungry hoards. ■ downiefish.co.uk
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Cheese GUIDES
Dear Dairy Cheesemakers in the North East are gaining a reputation for quality product, discovers Anna Millar f cheese, like a book, can be judged by its cover, then the local stamp found on Aberdeenshire’s artisan cheese speaks directly to the spirit of the North East and its ever-impressive larder. Alex Reid of Cambus O’May Cheese Company can remember watching his mother make cheese in the family farmhouse as a boy. Now a sixth generation cheesemaker, Reid has built a business out of celebrating the best of the local area through the taste – and naming – of his cheeses. Launched in 2008, the Ballaterbased operation stocks delis and shops throughout Aberdeenshire, as well as selling at local markets. All the cheeses are made traditionally from curds cut and filled into muslin lined moulds, just as generations before have done, albeit with new modern equipment on hand. Handcrafted using unpasteurised milk, Cambus’s signature cheese, the pale and strong Cambus O’May is one of a range which includes the nutty-flavoured creamy Lochnagar (named after the mountain in Deeside), matured for four months and inspired by an old family recipe; Auld Lochnagar cheese, matured for 12 months to create a greater depth of flavour; Lairig Ghru (named after the famous mountain pass in the Cairngorms) – a moist, crumbly, lemony cheese; and Auld Reekie smoked cheese, inspired in name by Edinburgh, but staying faithful to the North East with its local smoking methods and delicate whisky and wood finish.
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Keen to get folks involved in the cheesemaking process, visitors to Cambus O’May’s facility outside Ballater are invited to watch the Deeside creamery in action from the viewing area; while the more hardcore fan can indulge in an accredited one-day cheesemaker course. A few dozen miles to the east at Devenick Dairy, located not far outside Aberdeen, the Groat family is another following in the farming footsteps of the generations before them. Deciding in 2006 to use their fresh milk to create their own products, they haven’t looked back. From their ever-expanding herd of Jerseys and Friesians, the family produce cheese, yoghurt and cheesecake, selling at local fairs, farmers’ markets and delis. Their impressive, 17-strong cheese plate also pays tribute to local landmarks and agricultural traditions. Highlights include the cheddary, textured Granite City, the creamy, soft Badentoy Boy, the mild and moist Coos R Oot, and the fresh-flavoured Cowdie, Devenick’s version of the more traditional Crowdie. ■ cambusomay.com ■ devenickdairy.co.uk
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Cheese
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www.formartines.com The Aberdeenshire Larder 11
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The leading online guide to the
Food and Drink of Scotland
Independently selected by our award-winning editorial team with over 2,500 entries covering: • cheese makers, smokeries, fruit growers, brewers, distillers, ice-cream makers and more • butchers, bakers, fishmongers, farm shops and farmers’ markets • restaurants, bistros and cafés Geo-coded so you can select places close to where you are and designed for use on smart phones and tablets.
food.list.co.uk
the
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GUIDES
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Ice-Cream
The generation game
Aberdeenshire’s ice-cream makers have been bringing delicious delights to North East families for years, finds Anna Millar ew foods bring us together like good old-fashioned ice-cream. And from the quirky parlours to the families working behind the counter, Aberdeenshire has plenty to offer. At Portsoy Ice Cream, Alex Murray has been making waves since he took over the shop almost a decade ago. Keen to think outside the traditional ice-cream tub, Murray is well known for his tasty concoctions. ‘We tried a Fisherman’s Friend ice cream, which was surprisingly good,’ he laughs.’ Those looking for some extra oomph can opt for Murray’s collection of boozeinspired fancies, from Cranachan icecream to Sloe gin sorbet (complete with 18+ age restrictions). Across in Fraserburgh, on a smaller scale, The Bicocchi Ice Cream shop enjoys similar success, building on the generations who have stood behind the counter, and the familiar faces that still
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come here for their weekly fix. There’s life beyond the parlours too, with Rizza’s in Huntly – which first opened in 1914 – now providing wholesale distribution throughout the north of Scotland. James Rizza and Sons began manufacturing ice-cream from an Italian recipe in the 1930s; by the 1960s they had opened a wholesale ice cream business; and today, they supply parlours, hotels, restaurants and hospitals throughout the country. No celebration of Aberdeenshire’s ice-cream successes would be complete without mentioning family-run Mackies, which started in 1986 and is now readily available in shops and restaurants round the country, with 10 million litres of icecream per year made on their 1600 acre farm in Aberdeenshire. That’s a lot of happy customers! ■ mackies.co.uk; portsoyicecream. co.uk; rizza.co.uk The Aberdeenshire Larder 13
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Soft Fruit list.co.uk
GUIDES GUIDES
The Fruit Loop Aberdeenshire’s climate and soil are the perfect match for growing soft fruit and berries, as Emily Arbuthnott explains
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oft fruits are not only sweet in taste but also in success. Scottish-grown soft fruits have become a booming agricultural business over the past ten years, with raspberry sales alone bringing £12 million to the country’s economy. This in many ways can be attributed to the introduction of polytunnels in 1993. In being able to protect the berries, the fruit farms – which are all privately-owned, family-run businesses – have been able to extend the fruit season from May to mid-autumn where once it was limited to eight weeks in June and July. With nearly 90 per cent of British berries attaining Grade 1 standard, the UK now dominates a market once filled with fruit imported from Spain, France and America. The cool Scottish summers in Aberdeenshire provides soft fruit farms with the perfect growing conditions for berry production, be they strawberries, raspberries or blueberries. Castleton, near Stonehaven, farm 39 acres of blueberries, alongside three varieties of raspberries and four varieties of strawberries in their polytunnels. They sell their fruit fresh or frozen from their farm shop as well as using it in their award-winning, handmade Berrylicious jams. The fruit is also incorporated into the menu in the Castleton café in dishes such as their renowned blueberry
and lemon meringue tart. The farm shop was established in 2004, but it was in 1999 that the Mitchell family, who own Castleton, made the decision to stop dairy farming and concentrate on soft fruit production to a commercial scale. Today the majority of their soft fruit is sold to Marks & Spencer, Tesco and ASDA, as well as to local shops and delicatessens. Not all soft fruit farms have farm shops, nor sell to supermarkets. Husband and wife team, Ross and Claire Rennie, were looking for something new to do with the soft fruit they grow on their Aberdeenshire farm. They decided to create a small and innovative company, Berry Scrumptious, and produce a range of handmade chocolates using freshly freeze dried berries. Their success in creating an array of chocolate-covered strawberry gifts has not gone unnoticed, with them being presented with a Bronze Grampian Food Forum Innovation Award for their Berry Fudge. The soft fruit grown in Aberdeenshire has made buying local and seasonal produce not just easy but great, great fun. ■ berryscrumptious.co.uk; castletonfarmshop.co.uk ■ Soft fruit farms in Aberdeenshire include Cairntradlin Fruit in Kinellar, Croft Organics in Inverurie and Strawberry Grange in Peterculter
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Wild Food
A Taste on the Wild Side While the rich farming heritage of the North East may provide the basis of much of what’s on our plates from day to day, Keith Smith explores another side to the area’s natural larder resh, healthy and the ultimate in local, seasonal produce, wild meat is undergoing a resurgence. Best of all, the Aberdeenshire countryside is teeming with it, the region’s diverse topography of mountains, rivers, valleys and woodlands proving to be fertile habitats not only for ‘sporting’ game, such as venison, pheasant and grouse, but smaller creatures including rabbit, wild duck, pigeon, woodcock and snipe. ‘Given that it’s free-range, sustainable and lean – and incredibly tasty – it’s easy to understand the attraction of wild meat,’ says Catriona Farquharson of Finzean Estate, which sells game direct to the public from their farm shop. ‘Over the last decade, there’s been a big upsurge of interest in food, driven by TV shows and cookbooks. Scottish chefs like Tom Kitchin have done a lot to raise the profile of game, championing it and making it an integral part of their menus. That’s all had a knock-on effect in terms of people’s awareness about the quality and provenance of their food. People like to be able to look out our window and see where the meat they’ve just bought was living.’
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Sustainability is, naturally, still a major issue – in the past, overhunting, disease and habitat destruction decimated game stocks across the UK, and only an implementation of careful conservation measures has seen populations rise once more. Managed properly though, game is low-impact, especially in comparison to intensive farming procedures, Farquharson points out. ‘When game is killed now, it’s done selectively, as a necessary part of population management and habitat conservation. It’s also much more humane – they live in stress-free conditions right until the very last moment.’ The renaissance in game has proved a boon for the ailing rural economy too. ‘Prior to opening our farm shop in 2006, we just sold to game dealers,’ she explains. ‘We’ve been able to diversify and sell direct to the public, That’s a scenario that’s been played out across the country and one that’s inspired a whole new generation of artisan producers and suppliers.’ ■ finzean.com The Aberdeenshire Larder 15
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Whisky list.co.uk
GUIDES
Reviving Spirit
The reopening of Glenglassaugh distillery on the Banffshire coast is breathing life into an old spirit, discovers David Pollock ike snow off a dyke,’ is the Scots expression Billy Walker chooses to describe the way Scottish distilleries are being snapped up to service a booming global export industry, a situation which makes the recent revival of Portsoy’s Glenglassaugh (pronounced ‘Glen-glass-och’) distillery all the more distinctive a story. Originally established in 1875, it was placed into mothballs in 1986, before being refurbished and brought back online by an Eastern European investment group in 2008. In 2013, however, the BenRiach Distillery Company took over, with high ambitions for the distillery in line with their other operations at BenRiach and Glendronach. ‘There aren’t an awful lot of distilleries in Aberdeenshire generally,’ says Walker, one of three partners in BenRiach and master blender (‘the role I enjoy most’) at Glenglassaugh. ‘There’s Glendronach, Ardmore, Glen Garioch, Macduff, us here . . . the area isn’t heavily populated with facilities. That gives us a geographic advantage, it’s a significant point of difference, although we would say that almost every distillery has its own unique point of difference. We treat our distilleries like wine chateaux, they all have their
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own personality and character.’ In fact, Glenglassaugh already had a reputation before its reopening. Between 1960 and 1986 Highland Distilleries made spirits there for use in blends, and the warehoused remains of this surprisingly high-quality spirit achieved high status among whisky connoisseurs through the years of closure. The location is something Walker and the Glenglassaugh team are keen to make more of, a scenic waterfront spot which they’ve been in the process of modernising since they took over and which is already open all year round for tours. ‘Having that kind of contact with interested consumers is very important,’ points out Walker, ‘and really, the location we have here is incredible.’ Similarly, the market Glenglassaugh is targeting lies at the upper end of the spectrum, with a range of premium products which Walker says is increasingly popular in ‘Scandinavia, Russia, China and South Africa. Asia’s a big market for single malt in general, Taiwan in particular. ‘It’s a boutique, hand-crafted product,’ he continues. ‘We don’t have any great desire to chase volume, we’re much more interested in designer products at high
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Whisky & Beer
value. We actively avoid selling to supermarket chains, it doesn’t send the message that we want for the brand and it moves you into a sector that’s pretty crowded, a sector that lives on volume rather than margin.’ As for the whisky itself, the production process is designed to create something unique through more patient means than high-volume producers might find palatable. ‘The style of our whisky is classical Highland,’ Walker says with a keen relish, ‘but Glenglassaugh has got a history of long fermentation, giving a very rich, butterscotchy syrup which matures very well. It’s not a thin whisky, it’s pretty well full-bodied at the point of maturity. Most of that’s to do with the length of the fermentation, all the fermentations at Glenglassaugh are eighty hours and longer. The shortest time for a whisky would be between around fifty and seventy-five hours so eighty hours is quite long, but it does allow a lot of additional things to happen in the broth during this time. It delivers a lot of additional character to the spirit.’ It’s still relatively early days for this young version of an old distillery, but a combination of the new owners’ experience, the fact it was already operating when they moved in and a location which most of their fellow producers can’t match makes it an exciting new presence on the Scottish whisky scene. Not only that, but an ambitious one too. ‘This year we’ll produce the equivalent of 650,000 litres of alcohol,’ says Walker. ‘We won’t sell all of that bottled, because a lot of it’s designated to mature over ten to twelve years, but we have an ambition to sell about 200,000 bottles.’ Success should bring significant rewards on a national as well as local scene. ■ glenglassaugh.com
> BREWING IN ABERDEENSHIRE BREWDOG A dynamic brand which recognises the tastes of your average young barside beer drinker and blends it with a love of taste and process, BrewDog’s beers – and own-branded bars – are one of the UK’s most attention-grabbing craft beer success stories. ■ brewdog.com BREWMEISTER Rivals to BrewDog’s crown, the more cultured elements of the 2012-opening Brewmeister’s range have been overshadowed somewhat by the headline-grabbing release of their ‘world’s strongest’, 65% abv Armageddon. ■ brewmeister.co.uk BURNSIDE BREWERY Burnside Brewery blends a traditional attitude with a craftsman’s ability throughout their range of six core lines. ■ burnsidebrewery.co.uk DEESIDE BREWERY Since 2005, this Royal Deeside-based brewery has produced three key lines – Tailorcan milk stout, Laf Californian steam beer and their signature Macbeth golden ale. ■ deesidebrewery.co.uk SIX˚NORTH This Belgianstyle brewery is located in-house at Stonehaven’s Marine Hotel. ■ marinehotelstonehaven.co.uk
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Food Innovation list.co.uk
> ROWETT INSTITUTE Established in 1913 under the guidance of John Boyd Orr, the Rowett Institute of Nutrition and Health, based in Aberdeen, has been researching and shaping the nation’s diet. Boyd Orr’s early work demonstrated the links between poverty, poor diet and ill-heath – research which directly led to free milk in schools and underpinned the rationing system implemented during the Second World War. Postwar, pioneering work on animal nutrition led to new practices in livestock production to meet the challenges of increased demand. In recent years the obesity crisis has seen the institute’s focus return to healthier eating, with part of that strategy being to provide core scientific support to the Food and Health Innovation Service, working with Aberdeenshire companies to improve or develop new products. Examples include Inveruriebased baker JG Ross’ Garioch Oat Bread, the first high-oat flour bread, and the ground-breaking Pulsetta bread.
GUIDES
Investing in Food The contemporary food scene in Aberdeenshire has a well-earned reputation for nurturing innovation
here many parts of Scotland support their local food scene with annual awards, the North East has a particularly strong record of encouraging new ideas and new businesses. Established as far back as 1990, the Grampian Food Forum Innovation Awards provide annual testimony not only to the richness and diversity of the local larder, but the progressive approach that characterises many businesses in the region. With small start-ups rubbing shoulders with established household names, the 2013 awards judged an impressive 60 entries from 23 food and drink companies from the North East alone. A great example of the forward, innovative thinking encouraged by the awards, Pulsetta is a range of breads made from pulses, making them suitable for coeliacs and other gluten-related issues. The mastermind behind the enterprise, Dr Karsten Karcher, explains: ‘We’re attempting a world first. It’s an
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incredibly exciting time. ‘Basically, we have created a bread, made from pulses that can be considered one of your ‘five a day’’. With a Scottishwide distribution deal on the cards, Karcher, who has a gluten intolerance of his own, believes food innovation is about finding a gap in the market: ‘Anyone who’s experienced the effects of food intolerance will know how uncomfortable and difficult it makes your life. And with a wife too who is vegetarian, I know what it feels like to be frustrated by food choices.’ Karcher has taken some of inspiration from around the globe: ‘I was travelling a lot on business, and was really influenced by the food in places like South Africa and thought we could do something really exciting here in Scotland.’ With his academic science and business background and entrepreneurial flair, Karcher worked with a chef friend to create a patent that would mean he could manufacture a range of bread and
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Food Innovation
> THE BUTTERY
rolls free from gluten, wheat, milk, egg, soy, and all other major food allergens. Packed with vitamins, minerals, vegetable protein and fibre, and baked by local bakers JG Ross, Karcher believes his success has come from thinking outside the box: ‘Right now in Scotland it feels like there’s this new generation of innovative companies and a renaissance for entrepreneurial vision and start-ups; it’s about building on that. A similar vision can certainly be found with fellow innovation award winner Ola Oils. Inspired by the oilseed rape growing on their farm near Inverurie, husband and wife team John and Connie Sorrie have created a highly successful range of home-grown oils. Named ‘Ola’ after the Gaelic word for oil, the pair were among the first in Scotland to press and produce rapeseed oil, beginning in 2008 and subsequently branching out into a range of oil-based products including: infused oils, marinades and dressings,
as well as aioli, chilli jam, and oatcakes. Determined to stay independent, you won’t find Ola Oils in supermarkets but rather in local delis, farmers’ markets and specialist stores. ‘It was really my husband John’s idea,’ explains Connie Sorrie. ‘He thought we could try and do something with all this rapeseed we were producing. No one in Scotland was doing anything similar so we gave it a go.’ Sorrie believes part of the product’s charm, as well as being tasty, is that people can put a face to its name: ‘People in the North East are incredibly supportive of each other. And as buyers of food, we’ve got to a point where as people we like traceability.’ Building on their local ethos, the Sorries also run the local greengrocers in Inverurie and sell as much good, local produce as she can: ‘It’s an exciting time for Scotland, and it’s nice to think we’re a small part of that.’
In recent years, Inverurie-based bakers JG Ross have dared to meddle with one of the North East’s most iconic local foods, the buttery – or rowie as it’s more affectionately known in Aberdeenshire. A staple of the North East diet since the 1800s, when it provided longlasting sustenance and nourishment to fishermen out on the North Sea, the buttery has a flaky texture similar to a flattened, dense croissant. Traditionally made with lard, flour, salt and yeast – though no butter, it can be eaten as a savoury or sweet snack. The buttery’s popularity speaks for itself, with many local bakeries making their own version and JG Ross alone baking over 60,000 a week. Challenged to give the buttery a healthy makeover as part of a recent ‘Banffshire Breakfast’ initiative, Ross created a new version using locally milled oats, with special attention given to nutritional value: namely 25 per cent less salt and 15 per cent less fat than generally found in a regular buttery.
■ olaoils.co.uk, pulsetta.com The Aberdeenshire Larder 19
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Local Food & Culture list.co.uk
GUIDES
The venue with a menu Illustrating the strong links between culture and food in Aberdeenshire, food events specialist Simon Preston spent a three-month residency in Huntly in 2012 investigating local food and eating customs, helping to develop a Signature Menu for the town market town with its roots in agriculture, food should be an important part of life in Huntly. In autumn 2012 I was invited to take up a position as artist-in-resident by local contemporary arts organisation Deveron Arts to help reinvigorate Huntly’s food identity. During the project – entitled ‘The Town is the Menu’ – I uncovered what makes the place unique by travelling around Huntly with a specially designed dining table, offering tea and cake in exchange for stories about food
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and everything else. The culmination of the residency was the launch of a Signature Menu inspired by these stories. Eight local businesses adopted dishes from the menu, with local chefs stepping into the light to reaffirm that people care about what they cook. The bakery wants to produce artisan loaves; the supermarkets want to sell ingredients for the Signature Menu dishes and Deveron Arts are helping to disseminate the recipes. Here’s an introduction to a few of them:
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Local Food & Culture
Other dishes on the menu include: Classic Huntly Tattie Soup with Diane Ingram’s oatcakes Strathbogie Haggis Circle with dipping sauce Gordon Highlander Kedgeree Clashmach Venison Carpaccio Aberdeen Angus Steak optionally with Huntly whisky smoked butter Harry Potter’s Huntly Mess Deveron Cure Trout with beetroot, dill and rapeseed oil mayonnaise
Local trout lightly cured with beetroot and dill, bringing a Nordic taste to the dish as the Nordic Ski Centre does to the banks of the fish-rich River Deveron. Garnished with a drizzle of herb rapeseed oil or mayonnaise in the ‘7’ shape made by the Deveron and Bogie rivers as they merge to the north east of the town. Hairst Steak and Ale Pie with neeps and a treacle scone crust
This pie was served at Huntly’s annual Hairst food festival and starts with a layer of Angus steak from butchers Scott’s or Forbes Raeburn, slow-cooked in local ale (such as BrewDog) and stout. A top layer of mashed neeps is added, which
are grown locally for humans and farm animals. The pie is topped with a treacle scone just like the Halloween ones that were historically spread with treacle and tied with string to the washing pulley for children to jump up to and bite. Tap o’ Noth Bun
Known elsewhere as a cinnamon bun, the Huntly version has become a staple of cultural events held in the town. Made to Daisy Williamson’s recipe, they resemble the Hill of Noth, a low and rounded hill with an ancient fort near Rhynie village where Daisy lives, a few miles from Huntly. ■ See deveron-arts.com for full recipes or celebrate Aberdeenshire’s food and culture at bepartofthepicture.com
Sticky Toffee Pudding with tablet ice cream ■ Dishes from Huntly’s Signature Menu are available at hotels, cafés and eateries throughout the town including the Huntly Hotel, Gordon Arms Hotel, The Castle Hotel, Park Lane Café, Dean’s Café & Bistro, The Larder, The Merry Kettle, Destiny Café, Tesco Huntly and more.
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across Scotland and
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Local Food Deliveries
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Good food miles As well as producing great quality local food, a growing band of producers will even deliver their harvest direct to your door, discovers David Pollock and in hand with the demand for meat and farm produce in Aberdeenshire, the rise of farm shops in the area gives a healthy food delivery scene, be it for fresh meat to your door or vegetable bags and boxes made up to the customer’s specification. In each area the market’s thriving, say those involved, with suppliers like Vital Veg, Lembas Organics and Bridgefoot Organics delivering fruit and vegetables, and The Store, Caledonian Bison and Aberdeen Angus Direct offering freshly butchered meat. Tara McCabe – co-owner of the Bridgefoot Organics co-operative, having just taken over the farm and delivery service from her former employer, who delivered for more than twenty years – reports a growing demand in their surrounding area just north of Aberdeen, with around four hundred boxes sent out and an average of eight new customers a week. ‘We have two types of customer,’ she says. ‘There’s either the one who thinks organic food is good, it’s healthier and maybe they should try it, but they’re not really sure what it’s about and
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perhaps they expect the same sort of produce as the supermarket, the perfect looking vegetable. The other type, who know exactly what it’s about from the start, they’re the ones who become our regular customers. ‘Lots of people are getting into organics up here. When the recession hit we expected it to make a huge difference, although it really didn’t at all.’ She talks of offering variety, with the farm producing a range of seasonal vegetables and their boxes being topped up with fruit, milk and mushrooms from other local organic suppliers. ‘Our market research tells us we’re still coming out at better value than supermarkets’ organic ranges,’ she says, ‘and also, what goes into our boxes gives people more choice than supermarkets will. I suppose they’re competition to a certain extent, but not to the people who really get the organic side of things, they don’t want the supermarket packaging anyway, they would rather get their stuff from local producers in the area.’ ■ For contact details see pages 26 & 27, plus listings from page 30 The Aberdeenshire Larder 23
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Farm Shops list.co.uk
GUIDES
Counter culture
By David Pollock The farm shop is a growth industry across the UK, but Aberdeenshire’s share of the market is developing as few other parts of Scotland. At a rough estimate there are nearly forty such businesses in the region, from large-scale, familyday-out operations to much simpler farm-gate shop fronts. ‘There’s no doubt we live in a bubble up here,’ says Andrew Booth, owner of Newburgh’s The Store, one of the biggest such enterprises. ‘I resisted opening a coffee shop for ten years and I’ve had to eat my words. There’s no doubt it has brought the business on to the next stage.’ Part of the reason for this is undoubtedly the popularity of their Aberdeen Angus beef, and Booth believes one of the reasons the area’s farm shop scene took off in the last decade or so is in some way attributable to the area’s international reputation. ‘Aberdeen being what it is,’ he says, ‘it has a broad spectrum of people from across the country and the world coming to work in the oil industry. Certainly when we started ten to twelve years ago, it was the case that these people were hunting us out more than the locals.’ Yet to focus too much on the famous beef is to dismiss Aberdeenshire’s versatility as
farming land. ‘We’re blessed, in a way, that there’s a huge range of topography and scenery in Aberdeenshire,’ says Phil Swire, farmer at relative newcomer Balmakewan Farm Shop, near Laurencekirk, ‘and that leads to a wide range of produce. I think there’s a lot of truth in the phrase that people come to Aberdeenshire to see the best of Scotland. There’s a vast array of farms and businesses, and I think that’s quite unique in Scotland, it gives us a very interesting and tasty larder.’ Balmakewan’s speciality, he says, is a wellstocked cheese and deli counter, as well as their own farm-grown fruit and veg. Interestingly Booth confirms only steady growth for his public-facing side of the business, with an understandable blip in 2008, and says the market for farm grown and reared produce in Aberdeenshire is still some way from saturation point. ‘We’re always supportive of shops opening,’ he says, ‘especially shops up the north coast here, because everyone seems to come up to Aberdeen, turn left and head to Deeside. There’s a lot to see up here. The more in the area, the better it is for the area.’ ■ thestorecompany.co.uk ■ balmakewan.co.uk
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Jams & Chutneys
Haddo House
Pitmedden Garden
Crathes Castle
Fyvie Castle
Tasty Treats at Historic Houses Enjoy a delicious lunch, afternoon tea or homebaking in the beautiful surroundings of our historic houses, castles and gardens.
To plan your day out visit www.nts.org.uk The National Trust for Scotland for Places of Historic Interest or Natural Beauty is a charity registered in Scotland, Charity Number SC 007410
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Aberdeenshire Food Round-up list.co.uk
GUIDES
An Aberdeenshire Menu Looking for a taste of Aberdeenshire? This round-up by Sarah Milne and Donald Reid introduces you to what’s grown, reared, made and landed in the region
Further details on many of businesses shown in bold can be found listed in the Where to Buy section of this guide.
FRUIT & VEG
t various times of year, Aberdeenshire-grown vegetables, herbs and leaves can be found at most of the farm shops in the region listed from p.30 onwards. A number of organic farms, including Bridgefoot, J&M Fraser near Stonehaven (jandmfraser. co.uk), Glenview by Turriff (glenviewfreshlocalproduce.co.uk), Lembas and Vital Veg (vitalveg. co.uk), offer box delivery schemes. Others offering veg-box deliveries are Fernieflatt Farm by Kineff and The Farm Garden at Dinnet (thefarmgarden.co.uk). Many other farms and small market gardens supply local shops, and in season it’s worth looking out too for simple road-end stalls selling produce such as potatoes, asparagus and berries. A number of the farms mentioned above grow berries, currants, plums, pears and apples. Castleton is well-known for its soft fruit, as are Cairntradlin Fruit in Kinellar, Croft Organics in Inverurie and Strawberry Grange in Peterculter. Barra Berries , based near Oldmeldrum, and Fetternear Fruit on the other side of Inverurie, supply strawberries and raspberries, while Berry Scrumptious freeze-dries their fruit grown at Rosehearty for inclusion in their range of chocolate and sweet treats. Local fruit and vegetables are also well utilised in jams, chutneys and preserves made across the region by the likes of Letty’s Preserves, Kincardine Kitchen (kincardinekitchen.co.uk)
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and the widely admired Huntly Herbs (huntlyherbs.co.uk). Farm shops and markets occasionally sell local honey – Anderson’s, based in Turriff, is the most prominent (scottishhoney.com). Other crops with a profile on the local food scene are oil seed rape, turned into oils and dressings by Ola Oils and Mackintosh of Glendaveny near Peterhead (mackintoshofglendaveny. co.uk), and oats, from which Tilquhillie Fine Foods (tilquhilliefinefoods. com) make various products including muesli, biscuits and other items for coeliacs, while the Oatmeal of Alford (oatmealofalford.com), using their traditional mill at Montgarrie, produce different grades of oatmeal, rolled oats and muesli.
BEEF, LAMB, GAME AND OTHER MEAT berdeen Angus beef is synonymous with the region, and locally reared meat of that breed and others is widely stocked by butchers, at farm shops, by online retailers and served in local restaurants. Farms including The Store, Cairnton (cairntonaberdeenangus.co.uk), Craigenkerrie (aberdeenangusdirect. com), McGregor Farm Deli, Bogton (bogton.com) and Wynford are reliable sources – the latter two are organic certified. Wark Farm (warkfarm.co.uk) from near Alford is a regular at farmers’ markets with their organic traditional livestock breeds, Bogside by Banff specialise in Highland cattle, Castlehill Farm from Methlick (castlehillfarm. co.uk) also rear rare breeds including
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Aberdeenshire Food Round-up
Belted Galloways and Soay sheep, while Caledonian Bison (see p.7) are relative newcomers. Finzean Farm Shop sells beef, wild venison, game and rabbit from the estate; Mortlach Game (mortlachgame.co.uk) are another farmers’ market regular. For bacon and other pork products Ingrams Homecure from Ellon is a well-known local name, and while plenty of chickens are reared in Aberdeenshire the majority are destined for supermarket shelves; Kirkford Chickens from Premnay, Insch sell slow-grown free range chickens at Huntly Farmers’ Market.
and far between, but Loaf Face from Collieston and Crannach (crannach. com), with its brick-kiln ovens and coffee shop at Cambus O’May near Ballater, are worth tracking down. Handmade chocolates are the speciality of innovative Cocoa Ooze from Peterculter, Ellon’s Chocolat Passions and The Little House of Chocolate at Insch (thelittlehouseofchocolate.co.uk), with Sarah’s Heavenly Fudge from Huntly (sarahsheavenlyfudge.co.uk) and Rosehearty’s Berry Scrumptious (berryscrumptious.co.uk) offering alternative sweet treats made in the area.
FISH & SHELLFISH
DAIRY
ast quantities of the seafood landed in Aberdeenshire is either shipped directly to all parts of the UK and Europe, or processed locally before heading elsewhere, but there are a few fishmongers and other seafood specialists in the region where you can pick up locally landed catch, including creel-caught shellfish. Fish vans are still a feature in many towns and villages – ask locally for information on these, while most local farmers’ markets have a seafood stall – those by Granite City Fish are particularly impressive. Local smokehouses include Gourmet’s Choice from Portsoy (gourmetschoice. net); Ugie Salmon from Peterhead (ugie-salmon.co.uk); and the more recently established The Smokehouse at Methlick (thesmokehouse.co.uk).
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BREAD, CAKES AND CHOCOLATE
berdeenshire has an array of prominent bakers and, in particular, biscuit makers. Dean’s of Huntly (deans.co.uk) are best known for shortbread, but also make oatcakes and other biscuits; Duncans of Deeside (duncansofdeeside. co.uk) and the Kindness Bakery (thekindnessbakery.co.uk) have similar specialities and are prominent in local stores. Artisan bread makers are few
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he two principal Aberdeenshire cheesemakers are Cambus O’May, based near Ballater, and Devenick Dairy (see p.10). Local icecream comes from Mackie’s, Rizza’s and Portsoy Ice Cream (see p.13), while Mitchells are a prominent local dairy supplying milk, cream and icecream.
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WHISKY, BEER AND OTHER DRINKS
he whisky distilleries of the area can be divided into those on the fringes of Speyside: Glendronach and Ardmore near Huntly along with Glenglassaugh (see p.16) and Macduff on the Moray Coast; while three more exist in relative isolation, with Glen Garioch by Oldmeldrum, Royal Lochnagar on Deeside and Fettercairn in the Grampian foothills. A whisky liqueur, The Cock o’the North, a mixture including malt whisky and blaeberries, has its home in Aboyne. The region’s local beers are listed on p.17.
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> FLY CUPS & FANCY PIECES Visit friends and relatives in the North East outside regular mealtimes, and you may well be welcomed with the question: ‘Would you like a fly cup?’ Don’t panic – the fly cup is the Aberdeenshire form of elevenses, or afternoon tea, but it’s also so much more than that. ‘Fly’ is used locally to mean doing something surreptitiously, so the implication would be that a fly cup is a quick refreshment, often taken standing up, in between your work to tide you over until dinner or tea. That may be the case for those in the middle of a busy day, but visiting a relatives house for a fly cup is a much grander affair. The ‘snack’ may start with homemade Scottish pancakes, cooked on the girdle, or a fresh buttery, followed by an assortment of homebaked ‘fancy pieces’. A fancy piece is the generic term for any biscuits, fairy cakes (never cupcakes), traybakes and treats. This will be washed down with lots of tea. From a pot, obviously. The trick is to keep eating until everything is gone – no one likes leftovers. (Sarah Milne)
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Where to Buy
list.co.uk GUIDES GUIDES
WHERE TO BUY
Food for Thought
In addition to the shops listed below, Aberdeenshire produce can be found at local farmers’ markets (see p.53) or obtained directly from producers featured elsewhere in the guide. Entries are grouped into four geographical areas running north to south in Aberdeenshire. Within each area entries are sorted alphabetically.
BUCHAN & THE BANFFSHIRE COAST AE Brown & Son 14 Main Street, Turriff 01888 563379 Mon–Sat 8am–5pm. Closed Sun
Known locally as Brown the Butcher and a firm favourite on Turra’s Main Street, this firm lays claim to a staggering 137 product awards to date. As a member of the Scotch Butchers Club, Brown’s is one of Scotland’s quality independent butchers, sourcing their beef, lamb and pork from approved outlets. They stock a large range of homemade sausages, pies and burgers, as well as steak pies.
Bert Fowlie Butcher 26 High Street, Strichen 01771 637234, scotsmeat.com Mon–Sat 7am–5.30pm. Closed Sun
Strichen’s multi-award winning butcher prides itself on the excellence of its product across their whole range of beef, lamb and pork products and speciality pies. A retail butcher with an extensive local market, Bert Fowlie also sells very well online, delivering all over the country, with orders made before 11pm on Tuesday delivered that Friday. Try some traditional treats such as mealie jimmy’s (white pudding), oxtail and potted haugh.
Bogside Farm Shop & Butchery King Edward, Banff 01261 821244, bogsidefarmshop.co.uk Mon–Sat 9am–6pm
Driving along the A947 from Aberdeen to Banff, about four miles from Macduff you’ll see some fields of Highland Cattle grazing happily on the lush farmland. Take the turn into Bogside Farm Shop and you can buy some of their meat to try for yourself. The Bruce family started their own butchery in 2005 and have built up a reputation for great quality meat products, mostly reared on the farm itself. With Highland beef, lamb, pork and bacon, there’s plenty to choose from. Try the Highland beef ribeye steaks, which taste both deliciously meaty and delicate, or some of their dry cured bacon, cured on site. Order online and collect at a convenient time, or find them at a local farmers’ market.
Bruce of the Broch 22 Broad Street & 57 Mid Street, Fraserburgh 01346 518303, gourmetmeats.co.uk
Alistair Bruce’s family have been supplying quality lamb, pork and beef cuts to Fraserburgh for four generations, an association with the town stretching back almost 120 years. Over the last two decades they have expanded their offering well beyond the traditional butcher’s remit. As well as selling mealies (white puddings) made to a secret Bruce family recipe, dry-curing their own bacon and making sausages and haggis by hand, they also stock a decent range of fresh fish landed at the local harbour, as well as baked goods and ready meals made daily by the chefs in their own specialist kitchen. Pies are a big part of the business too, and with good reason, having earned more than 40 awards in recent years.
R Coutts & Son 2 Mid Street, Peterhead 01779 471021 Mon/Tue & Thu–Sat 7am–5pm. Wed 7am–4.30pm. Closed Sun This respected Peterhead butcher not only serves the town’s residents and a large number of the area’s hotels and restaurants, it also trades wholesale to the fishing fleet and offshore supply boats. As well as highquality Buchan beef, they stock local poultry, lamb and pork, plus a varied selection of
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Where to Buy homemade pies, burgers and sausages. Unusually for a butcher’s shop, they also sell fresh North Sea fish landed in the local harbour, with each packet carrying a label detailing when and where it was caught, and by which boat.
Downies of Whitehills 40 Low Shore, Whitehills 01261 861204, downiefish.co.uk Mon–Fri 8.30am–5pm; Sat 8am–11am
A family-run company, Downies of Whitehills has over 100 years experience in the fish buying trade, selecting the best of the catch at local fishmarkets. The industry may have changed since Downies first opened, but they are a company that’s moved with the times. As well as a great range of locally landed wet fish for sale at their shop (attached to the processing unit), they also sell a great range of value added produce, such as smoked fish pies, Cullen skink and bridies. Find them at local food events, and there’s also a concession within Mitchells Dairy shop in Inverurie.
Ewan Morrice Quality Butcher 5 Mill Street, Stuartfield, Peterhead 01771 622355 Mon–Fri 8am–5pm; Sat 8am–4pm. Closed Sun
Truly local Aberdeen Angus, local lamb and selected pork are all offered by this well-established Scotch Butchers Club member in Peterhead. At the deli counter customers can find homemade pies a popular range of coleslaws. Also available are home-cooked hams, meatloaf, roast beef and roast pork.
Food for Thought The Brae, New Deer 01771 644366, foodforthoughtdeli.co.uk Tue–Thu 9am–5.30pm; Fri 9am–6pm; Sat 9am–5pm. Closed Sun/Mon
Having started out as a vegetable box delivery service in 2000, Karen Woodhouse and Jane Hodgson’s business has grown into a thriving deli
THE LABELS YOU CAN TRUST For guarantees of farm assurance, taste and quality, it has to be Scotch Beef, Scotch Lamb and Specially Selected Pork.
Look out for certified Scotch Butchers Club members throughout this guide by looking for the Scotch rosette. To find your local member, visit www.scotchbutchersclub.org
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Where to Buy
list.co.uk GUIDES GUIDES
Formartine’s
and greengrocers. Stocking the best of local produce, along with imported and hard-to-find foodstuffs, the selection is huge, with quality and provenance paramount. As well as the fruit and veg, more than 30 cheeses – featuring local, UK and international varieties – vie for counter space with charcuterie, pâté, gourmet pies, olives and antipasti. Banffshire beef and pork from Newburgh are complemented by a range of smoked fish and other seafood delicacies. Freshly made biscuits and bakes come from Kincardine Castle Kitchen, there’s a range of ethical coffees and tea, as well as something stronger in the shape of organic wines and Scottish ales.
John Stewart Quality Butchers 63 High Street, Banff 01261 812440, johnstewartbutchers.co.uk Mon–Sat 8am–5pm. Closed Sun
John Stewart has been in the meat trade for over 40 years having been brought up in the business his father began in 1946. Today’s shops (the main one is in Banff, with another branch in Buckie) offer award-winning meat products from a skilled butcher, using meat sourced as locally as possible. They offer a popular pick and mix deal, where customers can choose seven items from a specified list for just £25 – a great deal for filling your freezer with goodies like their beef olives and sticky maple steaks.
Portsoy Ice Cream 24 Seafield Street, Portsoy 01261 842279, portsoyicecream.co.uk Mon–Sat 6am–8pm; Sun 7.30am–8pm
This family-run ice-cream shop has become the place to head to on a sunny afternoon for a scoop or two of some delicious ice-cream. Flavours range from a simply elegant vanilla to more adventurous flavours, like Fisherman’s Friend and Cranachan (laced with enough whisky to warrant an 18+ age restriction). Grab a scoop or two, get a great topping – sprinkles in summer, hot toffee sauce in winter, and head down to Portsoy’s
harbour to savour it with a great view. A new branch has recently opened on the Main Street in Turriff, with seasonal opening hours.
TA Ritchie Ltd. 18 Queen Street, Peterhead 01779 472539 Mon–Sat 7.30am–5.30pm. Closed Sun
Member of the Scotch Butchers Club, family firm TA Ritchie are part of an accredited nationwide scheme for independent butchers who source top quality beef, lamb, and pork from an approved supplier. Members of the Butchers Club also benefit from skills training, advice and up-to-date information on relevant legislation and regulations.
DONSIDE, STRATHBOGIE, GARIOCH & FORMARTINE Aberdeenshire Larder Unit 3, Broomiesburn Road, Ellon 01358 727850, aberdeenshirelarder.co.uk Mon–Fri 8am–4pm; Sat 8–2pm. Closed Sun
Founded by the late John Bain in 2002 as a follow-up to his world-renowned game dealership Bain of Tarves, the family-run Aberdeenshire Larder continues in the same tradition, supplying quality meat and game to both locals and a number of Scotland’s leading chefs, hotels and restaurants. Aberdeenshire-bred beef, pork and lamb, as well as wild game from the Buchan countryside are the core of the business, along with poultry, puddings, cooked meats and a selection of smoked produce. Recent developments at the Ellon site have seen the creation of a purpose-built shop with hot food facilities too, as well as an increased display area, which has allowed them to offer customers more exotic meats such as kangaroo, crocodile and springbok steaks.
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Bridgefoot Organics Bridgefoot, Newmachar 01651 862041, bridgefootorganics. co.uk
Certified organic since 1991, Bridgefoot offers an organic vegetable box home delivery scheme. Boxes are delivered on Wednesday to Friday depending on your address. The boxes range from small to extra large and contain a variety of vegetables selected according to your preferences and what is currently in season. Between seasons and to give variety additional produce is supplied by a local organic wholesaler. Organic fruit boxes, mushrooms and from free-range organic hens are available as extras. Oneoff orders are welcome, or you can recieve a regular weekly or fortnightly delivery. You can state any likes and dislikes to avoid receiving unwanted produce.
A&G Collie Butchers St Brydes Road, Kemnay 01467 642207 Mon–Fri 6am–5pm; Sat 6am–4pm. Closed Sun
Annie and Graham Collie pride themselves on offering the best of locally reared beef, lamb, pork and free range eggs. Shortlisted for the Scotch Pie Championships in 2013, and a Scottish Rural Alliance Champion Butcher in 2012, A&G Collie is definitely not just your average butcher. The staff use Facebook to update daily specials from freshly prepared chicken kievs to rib-eye steak. Even vegetarians are catered for with weekly offers, for example root veg and goats cheese tartlets, and there’s always a range of local vegetables to accompany your meat.
Davidsons Butchers Burn Lane, Inverurie 01467 621212, johndavidsons.com Mon–Sat 7.30am–5pm
Davidsons Butchers stores in Inverurie and within Dobbies Garden Centre in Aberdeen are two of only three Q Guild Butchers in Aberdeen and Aberdeenshire, and it also boasts the prestigious accolade of UK Best Butcher Shop 2011/12. With
a diverse range of traditional and modern meat cuts, Davidsons cater for all tastes, whether it’s an extra special mature dry-aged, 80-day old sirloin, or haddock straight from the North East fishing boats that morning. Both in-store and now online, Davidsons offer prime Scotch beef and lamb, specially selected pork, veal and poultry. There is also a range of homemade bakery products including sausage rolls, and pies, with specialities including the ‘Full Boar’ pork pies created with BrewDog beer. Qualified butchers are on hand to offer cooking and preparation advice to customers, while online a range of recipes are available.
Derek Ritchie Butchers Costcutter Supermarket, The Square, Ellon 01358 720 281 Butcher counter: Mon–Wed & Fri 8am–5pm; Thu 8am–7pm; Sat 8am–5.30pm; Sun 9am–5pm
This local convenience store, as well as serving the residents of Ellon for their groceries, also houses a very popular Scotch Butchers Club counter. Quality assured and PGI (Protected Geographical Indication) protected Scotch Beef & Lamb and Specially selected pork are all sold here, served by some skilled butchers.
Donald Russell Inverurie 01467 629666, donaldrussell.com Mon–Fri 8am–8pm; Sat 9am–4pm; Sun 10am–4pm
Donald Russell, Royal Warrant holder and Britain’s leading mail order meat supplier, is based in Inverurie. Their range of meats, seafood, poultry, game sit alongside more contemporary deserts and chef-made ready meals. Offering everything from traditional cuts, including naturally reared beef, pork and lamb, customers can also choose from gourmet seafood, game and veal. All products are available online or by catalogue and the website offers a huge range of recipes, hints and tips to ensure customers get the best from their products. There are
CHEF’S CHOICE DAVID LITTLEWOOD ON RAPESEED OIL FROM OLA OILS
Although using produce from local suppliers is important to us, so too is the quality of that produce – we only buy local where local is best. Lucky then that here in Deeside we have such a varied natural larder right on our doorstep, whether it’s game from the hills to possibly the world’s greatest whitefish port at Peterhead. One great example is rapeseed oil from Ola Oils. It’s a phenomenal product, full of flavour, plus it’s much healthier. We now use it almost exclusively in the kitchen instead of Greek, Spanish or Italian oils and it’s incredibly versatile. We cook with it, create dressings and emulsions from it, and use it to make everything from mayonnaise to oatcakes. ■ David Littlewood is Executive Chef at Raemoir House Hotel, Banchory (see p.48)
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also ‘how to’ videos online, with chef Stefan giving tips on cooking Donald Russell products and head butcher Mark explaining the different cuts of meat available.
J&G Dossett
The Store
The Square, Kintore 01467 632221, dossettbutcher.co.uk Mon/Tue & Thu/Fri 7am–1pm, 2–5pm; Wed & Sat 7am–1.30pm. Closed Sun
A family-run butchers in Kintore, John and Gillian Dossett source top quality beef, lamb and pork from approved suppliers as part of the Scotch Butchers Club. All their meat has a traceable history, so customers know exactly what they’re getting. If you fancy a bit of DIY banquetting, they have a spit for hire, which can be used for anything from hog roasts to chickens.
Forbes Raeburn & Sons 7 Bogie Street & 32 Gordon Street, Huntly 01466 792818 7am–5pm Mon–Sat. Closed Sun
Established half a century ago, this
Huntly butcher is still run by the Raeburn family – one of whom, Gary, was voted 2013 Scottish Butcher of the Year, successfully defending the title he won in 2011. Locally sourced beef is matured on the bone for between 14 and 21 days to ensure fuller flavour, and they pride themselves on the quality of their pork and lamb. Award-winning homemade burgers, pies and pastries – including their own creation, the Balmoral steak and haggis pasty – along with a selection of cooked meats and hams are available either from the recently-refurbished shop on Bogie Street, or their branch on Gordon Street. Keep an eye out to for some great value weekend specials too.
Formartine’s Tarves 01651 851123, formartines.com Mon–Sun 9.30am–5.30pm
Opened in April 2012, Formartine’s is a new landmark offering all ages and abilities an opportunity to sample the very best of Aberdeenshire produce. Enjoy the surrounding countryside by talking a walk through Haddo woods, and
Good Food & Drink in the City of Aberdeen Aberdeenshire wraps around the city of Aberdeen, providing its shops and restaurants with some great local produce to sell and cook with. Here’s a round up of some places to visit if you’re venturing into the city itself Where to Buy Located right in the heart of the city, Haigs Foodhall (haigsdirect.co.uk) is a Q-Guild butcher offering a wide range of general local products, ready meals and takeaway food. A little to the west, Hammerton Store (hammertonstore.co.uk) is a more upmarket deli/general provision store featuring a range of Aberdeenshire produce, while the Newton Dee Store (newtondee.co.uk), with its impressive range of wholefoods, bread and groceries, is part of the Camphill Community at Bieldside. IJ Mellis (mellischeese.net) bring their vast cheese knowledge to the city, and there are some excellent traditional butchers including Andrew Gordon (andrewgordonbutchery.com) and Herds (herdsthebutcher.co.uk).
Where to Eat The Marcliffe Hotel and Spa (marcliffe.com), Aberdeen’s only 5-star hotel, has a well-respected restaurant with a focus on the region, while The Silver Darling (thesilverdarling.co.uk), down at the harbour showcases the best fresh fish. La Stella (lastella.co.uk), just off Union Street, has a colourful, upbeat approach to contemporary dining, while nearby Moonfish Café (moonfishcafe. co.uk) has a menu with inspiration from around the world but highlighting local produce. Prime Cuts (theprimecuts.co.uk) near the railway station offers hearty Aberdeen Angus steaks and locally caught lobster from the grill, while the long-established Café 52 (cafe52.net) on The Green specialises in good-quality hearty food and tapas.
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getting ‘at one’ with nature, or see the smokehouse in operation before sampling a fantastic range of home-cooked meals in the restaurant. Most of the produce available in the restaurant is available to buy in the food hall so that you can recreate the meals in the comfort of your own home, and there is an extensive play area for younger customers. Since opening, Formartine’s has picked up an array of awards recognising its appeal and sustainable approach including a Gold Green Tourism award and a Countryside Alliance Award for Rural Start-ups.
The Green Grocer 76 West High Street, Inverurie 01467 620245 Mon–Sat 9am–5:30pm. Closed Sun
When Ann and Colin Millar decided to retire in 2012, many in Inverurie worried about the future of this independent wholefood shop. Fortunately John and Connie Sorrie, producers of Scotland’s original cold-pressed rapeseed oil, Ola Oil, stepped in. They renovated the store, but kept the soul, using their links with other small-scale suppliers to add to the range of Fair Trade, organic and local foodstuffs. They continue to stock some of the best food and drink Aberdeenshire has to offer, including cakes and bakes, cheeses, preserves, and freshly pressed juices, as well as their own recipe sausages made by Presly of Oldmeldrum, and also provide a popular fruit and veg box delivery scheme.
McGregor Farm Deli Whiterashes 01651 882271, mcgregoraberdeenangus.com Mon–Fri 9am–6.30pm; Sat/Sun 10am–6pm
The McGregor farm deli opened in 2004, with the aim of selling their own purebred Aberdeen Angus, as well as other quality products to complement the meat. Today they sell other meat, game, cheese, biscuits and a great selection of preserves and chutneys. Cakes and homebaking, are available daily, and the family also offer homemade ready meals, award-winning
steak pies and home roast beef and local gammon. A limited selection is available to buy online.
Mitchells Dairy
CHEF’S CHOICE LESLEY DUFF ON ICE-CREAM FROM SIMPSON’S OF BUCKIE
20-22 Market Place, Inverurie 01467 621389, mitchells-scotland.com Mon–Sat 7.30am–5.30pm; Sun 11am–4pm
Mitchells grocers shop and tearoom, locally known simply as The Dairy, is located in the heart of Inverurie. Established in 1928, the family owned, multi-award winning business offers a wide range of locally sourced and homemade foods. Mitchells ice cream, oatcakes, home cooked meals and home bakes are a speciality, and hampers and fruit baskets can be made to order and delivered locally. Mitchells also deliver fresh, locally produced milk and cream throughout Aberdeen city and shire along with a range of dairy goods. Whether it’s a quick cup of coffee and a ‘fine piece’ or a plate of mince and tatties at lunchtime, Mitchells Dairy is one of the most popular eating places in the heart of the Garioch. Free Wi-Fi and free parking are additional attractions.
Presly & Co 37 Market Square, Oldmeldrum 01651 872220 Mon–Tue, Thu–Fri 8am–5pm; Wed 8am–noon; Sat 8am–4pm
Having passed through three generations, stewardship of this family company (which has been a fixture in Oldmeldrum for more than 100 years) is now in the hands of Gordon Presly. He continues to adhere to the formula that has served the Market Square shop so well – offering their very own Aberdeen Angus beef as well as pork, lamb and chicken all reared on nearby farms. In addition to their burgers, pies and puddings, they produce a number of sausage varieties too and, should none take your fancy, they will happily make up a batch to your very own recipe. There’s also a selection of fresh vegetables from the nearby gardens at Udny Castle.
It’s because of Simpson’s of Buckie that Aunty Betty’s even exists. I used to run a café next door to our current shop and ice-cream was one of our biggest sellers. But it was only when we switched to Moira and Dougall’s creations that I decided to specialise. Although they supplied the area’s high-end restaurants, we were the first ice-cream shop to stock it. In the ice-cream wars – and it is a war at times – Simpson’s are head and shoulders above the rest. From the salted caramel to the champagne sorbet, the quality is fantastic. They don’t use any hydrogenated fats or oils – just dairy – and it shows. It might be twice the price of most ice-creams, but then most ice-creams don’t taste half as good. ■ Lesley Duff owns Aunty Betty’s, Stonehaven (see p.50)
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Rizza’s 16 Gordon Street, Huntly 01466 792847, rizza.co.uk Mon–Sat 9am–9pm; Sun 10am–9pm
Finzean Farm Shop
A family-run business established in 1914, Rizza’s began manufacturing icecream to a traditional Italian recipe in the 1930s. Now in 2013, the award winning ice-cream producers supply the wholesale business, as well as having two shops in the North East. Their Gold Top Premium ice-cream uses Jersey double cream while their Real Dairy ice-cream is made using cream supplied locally. Rizza’s can also supply ice-cream cakes and celebratory gateaux, while customers to their outlets throughout Scotland can buy ‘take home’ ice-cream in various sizes of tubs ranging from traditional flavours of vanilla and strawberry to the more luxurious flavours of toffee fudge, white chocolate chip, and cinnamon and rhubarb crumble.
JG Ross Branches throughout Aberdeenshire jg-ross-bakers.co.uk
Since 1962, when George and Elizabeth Ross bought their first bakery in Insch, the JG Ross name has come to dominate High Street bakeries in the North East. Delicious baked goods, some traditional, some more innovative, are freshly supplied and quickly snapped up by a loyal customer base. Some branches offer takeaway lunches, and others have a sitdown coffee shop. In Aberdeenshire, it’s not a bakery unless you come away with a bag of butteries (JG Ross handmake over 60,000 per week), and at least a couple of fancy pieces – try the sponge snowballs and the girdle scones too.
Scott the Butcher
national champion and a strong seller both at the Duke Street store and at their regular Huntly Farmers’ Market stall. Vegetarians needn’t miss out either – they also do a meat-free version, which has earned them a Gold Star from the Guild of Fine Foods.
The Store Westfield Farm, Newburgh 01358 788083, thestorecompany.co.uk Mon–Sun 10am–5pm
Based at Foveran on the outskirts of Aberdeen, The Store is a family-run business with a strong vision of providing natural, good quality local produce. The Store has its own butchery, coffee shop and gift shop and all the meat products sold come from produce reared on the Booth family farms. Fresh vegetables, locally sourced eggs and cheeses are on offer, with a range of oils, jams, chutneys and other delicacies. For more, see p.24.
Wynford Farm Playbarn, Café and Shop Wynford Farm, Kingswells 01224 745411, wynfordfarm.com Mon–Sun 9am–5pm
Located on the outskirts of Aberdeen, the existing farm shop at Wynford has been developed further with the addition of a playbarn and café. The latter serves home bakes, coffee and teas, a range of homecooked meals and a proper children’s menu. The farm shop sells the farm’s own 100 per cent pure-bred organic Aberdeen Angus beef as well as home-baked bread and cakes. The purpose-built playbarn has a farming theme and caters for babies and children up to 12 year olds including an educational section on the sources of the food we eat.
21 Duke Street, Huntly 01466 792154 Mon—Sat 8am–3.30pm. Closed Sun
A butcher shop in the best Scottish tradition, stocking beef, lamb, pork and poultry sourced from local farms, Scott also make their own sausages and beef olives, home-cure their own bacon and, naturally, make their own haggis. The latter, the ‘Huntly Haggis’, is a former 36 The Aberdeenshire Larder
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ROYAL DEESIDE & EAST CAIRNGORMS Cocoa Ooze 225 North Deeside Road, Peterculter 01224 467212, cocoa-ooze.co.uk Mon–Fri 9.30am–5pm; Sat 10am–4pm
Originally set up in 2008 by a then 17-year-old Jamie Hutcheon, Cocoa Ooze has grown from an operation based in his mum’s kitchen to an award-winning chocolatier with a production facility and shop in Peterculter. An innovative range of handmade chocolates are available to purchase and a viewing window lets you see production in progress. Popular chocolate workshops and children’s parties are offered, and there’s also a small coffee shop on site.
Deeside Deli and Garden Shop 47 Bridge Street, Ballater 013397 55741, gowsdeli.co.uk Mon–Sat 9am–5pm
Formerly known as Gow’s, the Deeside Deli and Garden Shop is well-placed for anyone keen to indulge in a spot of luxury picnic-making, both in terms of its prime position on Royal Deeside, and its commitment to quality produce. A greengrocer section is complemented by a well-stocked charcuterie counter, which also features a mixture of local, British and continental artisan cheeses. Fine nibbles like olives and antipasti sit alongside a range of fresh sandwiches, fashioned daily from their own homemade breads and fillings. They keep an assortment of organic and New World wines, plus a variety of Scottish microbrews including tipples from the Cairngorm Brewery.
Easter Anguston Farm Easter Anguston, Peterculter Mon–Sun 10am–4pm 01224 733627, vsa.org.uk/vsa/shops/ easter-anguston-farm-shop
Easter Anguston is run as a training working farm for adults with special needs by Voluntary Services Aberdeen. Trainees sell their own home-grown fruit,
vegetables and bedding plants in the Farm Shop. Pick-your-own strawberries and raspberries from the poly tunnels are available in season, while a café offers a range of soups, sandwiches and homebakes with fresh fruit. There’s also a picnic area, nature trails, farm animals, an education centre and a children’s play area.
Finzean Farm Shop Finzean, by Banchory 01330 850710, finzean.com Mon–Sat 9am–5pm; Sun 11am–5pm (Jan & Feb: Mon–Sat 10am–4pm, Sun 11am–4pm)
Beautifully situated among the hills of the Finzean estate, this is an attractive tea room, farm shop and gallery selli quality gifts, paintings and books. Deep freezers contain fruit, game, home-reared beef and fish from the estate as well as pies and soups that have been made on site. Fresh fruit and vegetables line the opposite wall. Local cheeses, free range eggs, smoked venison, pheasant salamis and a wide range of freshly made pâtés and terrines fill the fridge. The shelves are adorned with locally produced condiments, preserves – such as Finzean’s own honey, British produced ales and spirits, specialist teas and coffees and baking ingredients. A gluten free section stocks produce from Tilquhillie Fine Foods – located a couple of miles down the road. See also p.15 and p.47.
John Troup Butcher 11 Station Square, Aboyne 01339 886217 Mon–Sat 8am–5pm (closed 1–2pm for lunch & half day Thu)
Situated in Station Square with a beautiful backdrop of the hills beyond, Troup’s locally sourced beef, lamb and pork is supplemented by a range of freshly made pies, cooked on the premises – the cheese and ham pie is a particular favourite. Cooked meats are also prepared on the premises with black puddings are a particular speciality. Chicken is local and free range, and a selection of vegetables is usually available.
CHEF’S CHOICE CALUM RICHARDSON ON SCOTTISH FISH
All the fish that enters the shop is freshly caught, and it is bought using the MCS (Marine Conservation Society) guide Fish to Eat Fish to Avoid. The Bay were the first fish and chip shop to be granted MSC (Marine Stewardship Council) chain of custody for its North Sea haddock, giving them 100 per cent traceability from sea to plate. The Bay is fully committed to providing its customers with only the freshest of produce and holds many green credentials and it is this that drives the business to showcase the industry in a more sustainable light. ■ Calum Richardson owns The Bay Fish and Chips, Stonehaven (see p.50)
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Laidlaw Butchers 19 High Street, Banchory 01330 824244 Mon–Sat 9am–5pm. Closed Sun
Devenick Dairy
In a great location in the middle of Banchory’s bustling High Street, Laidlaw use only local meat suppliers and also stock venison. Their chicken is all free range and as well as fresh vegetables and free-range eggs, they also sell a delicious range of cooked pies made on site. They are able to take any orders in advance and are very helpful with any cooking queries on any cut of meat.
produce. They have won a variety of awards for their products and also have a Royal warrant. Much is made on the premises, including haggis, black pudding and mealie puddings, as well as fresh-baked pies. Offering a range of around 20 different varieties of sausage and ten types of burgers and various kebabs, Sheridans will also cater for large events which can include hog roasts or barbecues. If you can’t get to Ballater then their online shop is invaluable.
KINCARDINESHIRE
NG Menzies Butchers 6 Invercauld Road, Braemar 01339 741206 Mon–Sat 7.30am–5pm
A Scotch Butcher Club member found on the main high street in Braemar, Menzies are particularly known for haggis as well as their steaks which are hung from 21–28 days. All their meat and produce is locally sourced and you can pick up seasonal vegetables along with a range of pies and cold meats.
Raemoir Garden Centre Raemoir Road, Banchory 01330 825059, raemoirgardencentre.co.uk Mon–Sun 9am–6pm
The food hall within this vast new garden centre on the fringes of Banchory may seem a little overwhelmed by the sheer acreage of the centre as a whole, but it nevertheless offers a very respectable range of fresh food and store-cupboard staples, with plenty of Aberdeenshire produce in evidence. Fresh bread, a deli counter and some fresh vegetables are supplemented by a range of wines and whiskies, food gifts and ice-cream served in a cone or tub.
HM Sheridan Ltd 11 Bridge Street, Ballater 013397 55218, hmsheridan.co.uk Mon–Sat 8am–5pm. Closed Sun
Sheridan is probably the best-known butcher on Royal Deeside, providing an excellent standard of locally sourced
Aunty Betty’s The Promenade, Stonehaven 01569 763656 Mon–Sun 10am–10pm
See entry in Where to Eat, p.50.
Balmakewan Farm Shop & Tea Room Balmakewan House, nr Laurencekirk 01674 840488, balmakewan.co.uk Mon–Sun 10am–4pm
Located close to the A90, the recently opened Balmakewan farm shop and tea room is worth the diversion. The farm shop, though small, has a balanced offering of fresh local produce such as eggs, bread and vegetables and locally made condiments, ales, cakes and cheese. See also p.24 and p.50.
Castleton Farm Shop & Café Fordoun 01561 321115, castletonfarmshop.co.uk Mon–Sat 9am–5pm; Sun 10am–5pm
Situated conveniently on the A90, just south of Aberdeen, Castleton has been recognised in recent years by the Grampian Food Innovation Awards, the Scottish Independent Retail Awards and FARMA. The shop is full of deli delights, all sourced locally and the shelves well stocked with fresh, seasonal produce and gifts. See also p.14 and p.51.
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Devenick Dairy Bishopston Farm, Banchory-Devenick 01224 782476, devenickdairy.co.uk Mon–Sat 9am–6pm
Devenick Dairy was born in 2006 when the Groat family decided to use their fresh milk to create their own products. They now produce a wide range of cheeses, yoghurt and cheesecake – including a cranachan flavour with raspberries and toasted oats. At the shop you can sample and purchase the unusually named cheeses plus welfare-friendly rosé veal, free-range hen eggs and a variety of seasonal veg and local foods. They also attend local farmers’ markets.
nearby Kinneff, can be found behind the counter most days serving takeaway hot drinks including excellent coffee.
Kirktown Garden Centre Stonehaven 01569 766887, kirktowngardencentre.co.uk Mon–Sun 9am–4.30pm
Fernieflatt Farm
The garden centre has been a local-family owned business since the 1920s, although be quick to dispel any images of faded chintz. An easy and popular place to go for morning coffee, lunch or afternoon tea, it incorporates an excellent gourmet food section with much of the produce being local. For more see entry in Where to Eat, p.51.
Kinneff 01569 750374, fernieflattfarm.co.uk
Lembas Organics
Farm fresh vegetables and free range eggs delivered direct to your door with a minimum order of £8. Deliveries are made on Tuesdays and Fridays within an approximate 15 mile radius of Kinneff, and they also attend the monthly Stonehaven Farmers’ Market. A year-round range of potatoes and root veg is available, supplemented by seasonal crops, with a Christmas special box delivered in December. Over 200 freerange Black Rock hens produce richly coloured eggs.
Grainger’s Delicatessen 32 Evan Street, Stonehaven 01569 767855 Mon–Sat 9am–5.30pm. Closed Sun
In Dave and Maia Hinchey’s inspiring culinary treasure trove you’ll discover hard-to-find ingredients, quality homewares and cookery books alongside deli faithfuls such as Trotter’s Condiments and Ogilvy’s Honey. Fresh bread baked by Dave and cakes cooked by Maia are temptingly displayed, while the fridge is filled with home-made pestos, pâtés and soups. The deli counter has a range of local cheeses as well as cured meats and olives. The couple, who named the delicatessen after the Grainger family famous for saving the Scottish Honours from Cromwell’s clutches in
Lorieneen, Bridge of Muchalls, Stonehaven 01569 731746, lembasorganics.co.uk
Lembas have been growing and distributing organic vegetables since 1980 and in addition to supplying wholesale they operate an organic box delivery scheme. A selection of organic vegetable and fruit boxes are available and you can also add additional items such as mushrooms, eggs, organic cheese and preserves. The list of products expected to be available is updated weekly. A single box or any combination of boxes can be delivered on an occasional or regular basis.
McIntosh Donald Butcher’s Shop Cookston Road, Portlethan 01224 780381, mcintoshdonald.com Mon & Sat 7am–noon; Tue–Fri 7am–5pm. Closed Sun
With over 100 years’ experience in the meat trade, McIntosh Donald produces and sells a variety of premium quality steak burgers, homemade pies, black pudding and haggis, and is a member of the Scotch Butchers Club, a national accreditation scheme for independent butchers. The shop also sells free-range eggs, locally produced rapeseed oil and biscuits.
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WHERE TO EAT
Lastbus Works Canteen
Listings of Aberdeenshire’s best options for eating out, including daytime cafés, takeaways, casual bistros and formal restaurants. Entries are grouped into four geographical areas running roughly north to south in Aberdeenshire. Within each area entries are sorted alphabetically.
BUCHAN & THE BANFFSHIRE COAST Boyndie Trust Visitor Centre & Coffee Shop Old School, Boyndie, Banff 01261 843249, boyndievisitorcentre.co.uk Wed–Sun 10am–4pm
The Boyndie Trust was established in 1999 to help the regeneration of the area, and in particular to help boost the employability of those people who are disadvantaged in the labour market, providing training and employment for people with special needs. The coffee shop is well known in the area for providing great lunch offerings including Cullen skink, stovies and sticky toffee pudding. Sandwiches consist of huge doorsteps of bread and fresh fillings, and made-to-order pancakes are a hit with every age. Can be busy at weekends and on special occasions, so best to book.
Buchan Braes Boddam, Peterhead 01779 871471, buchanbraes.co.uk Open Mon–Sun
A large hotel with a four-star rating and a reputation for bringing luxury to the Buchan Coast, Buchan Braes aims to use local suppliers where possible, highlighting the best of the region. The lounge offers more relaxed eating, but if you’re looking for a more formal dining experience, head to The Grill, where great ingredients like langoustine and rabbit are transformed into modern dishes with a classic French edge.
Duff House Tearoom Duff House, Banff 01261 818181, duffhouse.org.uk Apr–Oct: Mon–Sun 11am–4pm; Nov– Mar Thu–Sun 11am-4pm
Duff House is a beautiful Georgian mansion designed by Scottish architect William Adam. The Tearoom is housed in the space previously used as the Housekeeper’s room. Entry is via the gift shop on the ground floor, and you don’t have to pay admission to the house to have something to eat. Home-made soup, sandwiches, toasties and baked potatoes make for hearty lunches, while the cakes and treats are a great pick-me-up if you’ve been out walking in the grounds of the house – they’ve just started offering Afternoon Tea. The Tearoom is family friendly, and fully accessible.
Lastbus Works Canteen The Quarry, New Pitsligo 01771 653288, lostcafe.org Mon–Sun 11am–9pm
You may well need the Sat Nav to find this hidden gem. Quirky, random, surreal, eclectic: it’s a difficult place to describe (and find) but go with an open mind and you won’t be disapointed. The setting and structure of the circular café built on scaffold poles and surrounding outbuildings is unique, and the100 per cent vegetarian and ethically sourced menu is simple but modern and tasty, and clearly made with love and passion. Service is so laid back it’s horizontal – but that just adds to the charm. Soups, light lunches, homebakes, smoothies and juices are the order of the day. Soya milk coffees and vegan treats are particular specialities but all round it offers excellent value for money.
The Lodge Strichen Community Park, Strichen 01771 637029, strichenpark.co.uk Tue–Sun 10am–7pm
The Lodge opened in 2011 and the ethos behind it is to cook from scratch using the best ingredients available. With that in mind, their suppliers and the provenance of ingredients is always mentioned on
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the menus, from Ugie flaked salmon to Sandend plaice and Ythan bakery bread. Their signature breakfast, with bacon, sausages, black pudding and eggs, is a hearty way to start the day, or recover from the night before.
DONSIDE, STRATHBOGIE, GARIOCH & FORMARTINE The Alford Bistro, 40 Main Street, Alford 019755 63154, thealfordbistro.co.uk Mon/Tue 9am–5pm; Wed/Thu 9am–8pm; Fri/Sat 9am–9pm; Sun 10am–8pm
This cosy family restaurant offers everything from breakfasts through lunches to evening meals. Diners can expect a choice of seafood and steaks along with a daily specials board, with gluten-free and vegetarian requirements
catered for. Rustic tables and chairs give a homely feel, with easy access for buggies and wheelchairs, and the service is impeccable. Food is cooked fresh to order and there’s always a great range of homebakes available. While booking isn’t essential, during busy times and celebrations such as Mothers’ Day it gets busy very quickly.
The Broadstraik Inn Elrick, Westhill 01224 743217, broadstraikinn.co.uk Mon noon–2pm, 5.30–8pm; Tue/Wed noon–2pm, 5.30–8.30pm; Thu/Fri noon–2pm, 5.30–9pm; Sat noon– 2.45pm, 5.30–9pm; Sun 12.30–8pm
This country pub offers breakfast, lunch and dinner in a relaxed, friendly atmosphere. Serving pub grub with a modern Scottish twist, you can eat in the informal dining room or the cosy bar. Well-behaved dogs are welcome in the bar area. If weather allows there is a beer garden and a good range of draught and bottled beers, lagers and ciders are
Traceable, Dependable, Delicious Our member restaurants choose only the finest Scotch Beef. With full traceability and guaranteed levels of assurance, Scotch Beef is high on welfare, quality and taste.
www.scotchbeefandlamb.com
QM2525_05/13
So if you care about your food, look for the Scotch Beef Club logo on your next meal out. Look out for the member restaurants highlighted in this guide or go direct to www.scotchbeefclub.org
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available. Its family friendly approach includes a great fully enclosed outdoor play area and an excellent children’s menu. Modern Scottish dishes feature a good range of locally sourced and seasonal produce with meat, game, fish, eggs and ice-cream suppliers proudly listed. Daily specials boards showcase additional mains and tempting sweets. Gadie’s Restaurant
The Cock and Bull Ellon Road, Balmedie 01358 743249, thecockandbull.co.uk Mon–Sun 10.30am–9pm; Sunday Carvery noon–7.30pm
The Cock and Bull styles itself as a real country inn on the outskirts of the city. Situated close to the Trump International Golf development, it’s full of rustic charm inside with nooks and crannies and cosy fires. Family friendly with a warm welcome and relaxed atmosphere, it’s well deserving of its many accolades including Scottish Gastropub of the year 2013. The all-day menu changes to reflect seasonality and is supplemented by daily chef’s specials. Plenty of great local produce is utilised reflecting its proximity to farming and fishing communities, with the highlight for many being a superb carvery on a Sunday.
Dean’s of Huntly Visitor Centre Huntly 01466 792086, deans.co.uk Mon–Sat 9am–5pm; Sun 10am–4pm
Dean’s of Huntly is a North East institution – their shortbread fingers and petticoat tails are found on the biscuit trays of households all over Aberdeenshire. The company started in 1975 in founder Helen Dean’s kitchen when she started to make shortbread to help fundraise for the local pipe band. The shortbread was such a success that first a small bakery, then a factory, opened. The visitor centre allows you to see the manufacturing process first-hand, and the attached café offers good quality breakfasts, lunches and homebakes throughout the day.
The Laird’s Kitchen Delgatie Castle, Turriff 01888 563479, delgatiecastle.com Mon–Sun 10am–5pm
Delgatie Castle dates from 1030, and is a four-star visitor attraction, with suits of armour and many tales of derring-do throughout the ages – Mary Queen of Scots stayed for three nights, and her room is on display. After all that history though, you might feel a little peckish, and The Laird’s Kitchen is the perfect place to refuel. Recently refurbished, and winner of awards for their tea and homebaking, the Kitchen offers fresh homemade soups, sandwiches and delicious cakes. Great for a quick, hearty lunch (you don’t have to tour the castle first), you can also line up something more refined with a vintage afternoon tea on the menu every Thursday. Treats fit for a king – or queen.
Eat on The Green Udny Green, Ellon 01651 842337, eatonthegreen.co.uk Wed/Thu noon–2pm & 6.30–8.30pm; Fri noon–2pm & 6–9pm; Sat 6–9pm; Sun noon–2pm & 6–8.30pm
This fine-dining restaurant in a rural location has carved out quite a reputation for itself. Under the auspices of chefproprietor Craig Wilson, also known as ‘The Kilted Chef’, it delivers imaginative and contemporary dining. Lunch, afternoon tea and dinner are delivered with exquisite presentation and attention to detail. Ingredients are sourced as locally and seasonally as possible, with Wilson working in conjunction with a number of respected Aberdeenshire suppliers and utilsing handpicked herbs from private gardens in Udny Green. Despite the high culinary standards the service is relaxed and unpretentious. If you fancy getting down and dirty in the kitchen they offer ‘Chef for a day’ experiences.
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Fennel 10 Burn Lane, Inverurie 01467 670065, fennelrestaurant.co.uk Tue–Fri noon–1am; Sat–Sun 10am–1am
A fully licensed bar and restaurant serving breakfasts and light lunches as well as full evening à la carte dinner. The downstairs restaurant has easy access for disabled and young children, while the upstairs restaurant with floor-to-ceiling windows offers a bit of people-watching among the shoppers of Inverurie. Proprietor Bill Bird, along with manager Morag Gerrie oversee Fennel’s weekly specials of steak and burger evenings, with local produce to the fore. Only a two-minute walk from the railway station, the restaurant has regular live music at weekends a special attraction on a Sunday morning is the collection of V8 car enthusiasts that stop in for breakfast.
Fife Arms The Square, Turriff 01888 563124, fifearms.com Mon–Sun noon–1.45pm & 5.30–8.30pm
Originally a staging inn, the Fife Arms Hotel is located right in the centre of Turriff. Its Bistro has built up a reputation locally for good quality fine dining, and offers lunch and dinner daily. There’s a separate childrens’ menu that doesn’t patronise mini diners, while the adults get to tuck into dishes from monkfish with chorizo or seafood curry to fillet steak with all the trimmings. The wine list is extensive and the Fife Arms also offers a knowledgeable whisky menu for those post-prandial drinks.
The Fjord Inn Fisherford, Nr Inverurie 01464 841232, thefjordinn.co.uk Wed–Thu 6.30–8.30pm; Fri/Sat 6–9pm; Sun noon–2pm & 5–7.30pm
Situated in rural Aberdeenshire, midway between Inverurie, Turriff and Huntly, the restaurant attracts diners from much further afield. Owned and run by very welcoming hosts Norman and Evelyn Mundie, the restaurant serves starters ranging from game terrine to soups, with main courses offering a selection of steaks,
seafood, lamb, and a vegetarian dish of the day. For deserts, expect homemade delights from sticky toffee pudding to crème bruleé or bread and butter pudding. A selection of cheese and handmade oatcakes is a delightful end to a meal, and Norman also makes his own shortbread to accompany tea or coffee. Booking essential.
CHEF’S CHOICE NICK NAIRN ON MACKINTOSH OF GLENDAVENY
Formartine’s Tarves 01651 851123, formartines.com Mon–Sun 9.30am–5.30pm
Opened in April 2012, Formartine’s is a great place for all ages to sample a taste of Aberdeenshire produce. Enjoy the surrounding countryside by talking a walk through Haddo woods, make use of the extensive play area or see the smokehouse in operation before sampling a fantastic range of home-cooked meals in the restaurant. Most of the produce available in the restaurant is available to buy in the food hall so that you can recreate the meals in the comfort of your own home. Since opening, Formartine’s has scooped an array of awards including a Gold Green Tourism award and a Countryside Alliance Award for Rural Start-ups.
Gadie’s Restaurant Ryehill, Oyne 01464 851573, touchedbyscotland. com/cms/gadies Mon–Wed 10am–5pm; Thu–Sat 10am– 5pm & from 6pm; Sun 11.30am–7pm
Set in the shadow of Bennachie, Gadie’s Resturant is located right next door to the Touched By Scotland craft gallery. The round room restaurant offers a terrific array of the Scottish harvest and proudly salutes their local food heroes. The daytime menu is updated seasonally and a new evening menu is created weekly. The restaurant is licensed and offers a good selection of Scottish beer and cider. Scottish, folk and traditional music can be found on the first two Thursdays of the month. Family friendly with a Little Menu for kids, the line-up includes an awesome selection of American-style milkshakes and floats.
The Extra Virgin rapeseed oil, which is pressed and bottled on Gregor’s family farm at Glendaveny, contains half the saturated fat content and ten times more Omega 3 levels than olive oil and only six per cent saturated fat – the lowest level of any other oil on the market. I love cooking with Mackintosh of Glendaveny rapeseed oil. It’s a just a lovely, artisan product made with care and real attention to detail. Compared to other oils, it has a high burning point so is really versatile. Add in all the health benefits in terms of Omega 3 and you have a great local alternative to olive, sunflower and vegetable oils. ■ Nick Nairn Cook School, Aberdeen, nicknairncookschool. com
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Kaffeehaus Café & Bistro 4a North Street, Inverurie 01467 628828, kaffeehaus.co.uk Mon–Thu 9am–4.30pm; Fri/Sat 9am–11pm. Closed Sun
The Store
In the heart of Inverurie, Kaffeehaus serves up well-made, home cooked dishes using locally sourced produce with an international flavour such as chicken parmigiana and a Philly steak wrap. Grab a quick soup and sandwich at lunchtime, or stay a bit longer and try one of their desserts including knickerbocker glory.
Kellockbank Culsalmond, Insch 01464 851114, kellockbank.co.uk Mon–Sun 9am–4.30pm
This Country Emporium is situated alongside the A96 in the shadow of Bennachie. A roadside café worth stopping for, in addition to food it offers a garden centre, gift shop and outdoor children’s play area. The bright and airy coffee shop serves a selection of breakfasts, snacks, coffees and light lunches. A list of suppliers is proudly displayed on the menu, which is supplemented by at least two homemade soups plus daily specials and roasts on Sundays. There’s a junior menu for the kids, and a small range of local food items are available in the gift shop.
Kildrummy Castle Hotel Kildrummy, Alford 01975 571288, kildrummycastlehotel.com Mon–Sun noon–2.30pm & 7–9.30pm
Situated among some stunning countryside overlooking 13th-century Kildrummy Castle, Kildrummy Castle Hotel is soaked in history and Scottish culture. Dine in luxury as you admire the stunning scenery and watch the red squirrels darting by outside. The restaurant offers an authentic, Breton-influenced French menu using local produce as the stars of the show.
Macdonald Pittodrie House Chapel of Garioch, Inverurie 0844 879 9066, macdonaldhotels.co.uk
Mon–Sun noon–2pm, 7–9pm
Set in one of the most historic hotels in Scotland, Pittodrie House, The Mither Tap Restaurant is AA Rosette rated and boasts a contemporary yet classic menu featuring locally produced ingredients including organic vegetable suppliers and dairy products. Dishes on offer include prawn and crayfish cocktail, ham hock terrine and chargrilled, thick-cut Scotch ribeye steak. There is a long list of malt whiskies and wines that can be enjoyed against the backdrop of traditional Scottish décor and panoramic views of the grounds and Bennachie Mountain. For a less formal dining experience, sample the menu in the Snug Bar.
Meldrum House Country Hotel Oldmeldrum 01651 873553, meldrumhouse.com Mon–Fri 7–10am, noon–2pm, 6.30– 9.30pm; Sat 8–10.30am, noon–2pm, 6.30–9.30pm; Sun 8–10.30am, 1-3pm, 6.30–9.30pm
Just on the outskirts of the village of Oldmeldrum are the fairytale turrets and sweeping staircases of Scottish baronial Meldrum House Country Hotel. Head chef Walter Walker has worked in many of Scotland’s top restaurants and sources the majority of his ingredients from the North East of Scotland. All steaks are sourced from Oldmeldrum butcher Gordon Presly and the hotel has an extensive list of malt whiskies on offer. Relax with an after dinner dram by the roaring log fire or talk a walk in the beautifully maintained grounds. Menus change on a regular basis reflecting the seasons.
Morgan McVeigh’s Colpy 01464 841399, morganmcveighs.com Mon–Sun 9am–5pm
Twelve miles north of Inverurie, at the foot of Bennachie, Morgan McVeigh’s is a large modern country food shop, and also offers all day sustenance from its 80-seater restaurant. The menu includes great breakfast options like French
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toast and a Scottish breakfast that offers free-range scrambled eggs and Scottish smoked salmon. Soup and sandwiches abound at lunchtime, or opt for something heartier like the lamb meatloaf or 6oz rib-eye steak in a ‘whopper’ roll. Scones and homebakes are available all day and there’s also a good children’s menu.
changes monthly and a wide selection of handmade crafts are available to purchase, with craft classes also offered.
Porterhouse Restaurant
Dee Street, Banchory 01330 822625, banchorylodge.co.uk Mon–Sat noon–2.25pm; 2.30–4.30pm (afternoon tea); 6–9pm; Sun 10.30am–5pm
Thainstone Centre, Inverurie 01467 623899, porterhousethainstone.co.uk Thu & Sat 5.30–9.30pm; Fri noon– 2.30pm, 5.30–9.30pm; Sun 12.30– 3.30pm
Located in Scotland’s principal livestock mart, it’s no surprise this venue is dedicated to great meat. Open on sale days but not restricted to those involved in the auctions, top-grade local beef, lamb, venison and fish are served, including a ‘Prime Offer’ deal on Thursday and Friday evenings of two steaks plus a bottle of wine for £39. For more, see feature on p.7.
The Store Westfield Farm, Foveran, Newburgh 01358 788083, thestorecompany.co.uk Mon–Sun 10am–5pm
For more on The Store’s farm shop, coffee and gift shop, see entry on p.36.
Tarts and Crafts Eigie Cottage, Eigie Road, Balmedie 01358 742002, tartsandcrafts.co.uk Wed–Sat 10am–4pm
This delightful child-friendly community café and craft gallery is tucked away just behind the library in Balmedie. Along with a selection of freshly ground Fairtrade coffee, a wide assortment of teas and hot chocolate, sugar-free and organic cold drinks, the menu includes homebaked cakes, toasties and snacks. All food is made on the premises by volunteers, with seasonal soup served accompanied by freshly made organic rolls and cheese scones. Home baking features Fairtrade sugar and cocoa as well as organic flours, with a selection of gluten-free homebakes and bread available. The art exhibition
ROYAL DEESIDE & EAST CAIRNGORMS Banchory Lodge
Bringing a touch of boutique hotel class to the banks of the Dee, Banchory Lodge looks amazing, but it’s not just a case of style over substance. The menu aims to offer comfort food in a modern style, using great local ingredients to create hearty dishes, based on favourites such as slow roast pork belly and homemade steak burger. The brunch menu, a Sundayonly staple, includes blueberry pancakes with bacon alongside some unusual dishes including baked eggs and beef cheeks. If you’re looking for a quicker bite, the bar area serves hearty soups and sandwiches.
CHEF’S CHOICE CALUM BUCHANAN ON LEYS ESTATE PHEASANT
Birdhouse Café 74 High Street, Banchory 01330 822072 Tue–Sat 8am–5pm; Sun10am–5pm. Closed Mon
A recent addition to Banchory’s High Street, the Birdhouse Café opened its doors in spring 2013 offering soups, salads and a good quality range of teas and coffees, all served up in a surprisingly spacious and chilled out modern livingroom-style space. All the baking is done by co-owner and Banchory native Amy Watt and family, giving the café a real personal touch. Why not try their chocolate peanut butter cake or choose something from their whimsically named sandwich assortment – the Hou-mongous hummus red pepper, perhaps? Open earlier than most coffee shops, an 8am start through the week means it has already become a popular breakfast morning spot with everything available to take away.
Leys Estate pheasant are one of our favourite food products. They are literally right on our doorstep and delivered by Brian the gamekeeper. We cure and smoke them ourselves and use them for stroganoffs and on our special Smoke and Salt board – very tasty! ■ Calum Buchanan is chef and owner of Buchanan’s Bistro (see p.46)
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The Cow Shed Restaurant
The Bothy
The Cow Shed Restaurant
43 Bridge Street, Ballater 01339 755191 Mon–Sun 9am–5pm
Raemoir Road, Banchory 01330 820813, cowshedrestaurant.co.uk Wed–Sat 6.30–9.30pm; Sun 12.30–3pm
The Bothy is on Bridge Street in Ballater and is a grand spot before or after a day exploring Royal Deeside. They have a welcoming log burner for chilly days and or you can sit outside if it’s sunny. To set you up for the day choose a full Scottish breakfast which includes eggs, bacon, sausage and black pudding or hash browns. They have a wide range of sandwiches for lunch, their most popular being a brie, cranberry and bacon panini. To go with this are soups freshly made on the premises: sweet potato and ginger or parsnip and pear are typical. The array of homebakes to accompany your tea or coffee are hard to refuse and include white chocolate blondies and carrot cake.
Buchanans Bistro Woodend Barn, Burn o’ Bennie, Banchory 01330 826530, buchananfood.com Mon–Sat 9am–5pm; early evening suppers and pre-concert menus served Tue–Thu; full evening menu from 6pm Fri/Sat
Val and Calum Buchanan have been running the Bistro at Woodend Barn since 2010 where it has become a hub of the artistic and food community. Their sourcing is both hyper local and imaginative, with all their pastry, bread, pasta, puddings and ice-creams are made on site. Calum’s sourdough bread has become one of their signature creations as have the wonderful and varied fish, cheese or meat platters they produce. They also now do in-house smoking and smoked pheasant from the surrounding Leys Estate is a particular favourite. Lunch and dinner menus provide a good choice of meat, fish or vegetarian dishes. With the Woodend Arts Centre, Wild Garden, and walks to Banchory and Crathes Castle, nearby, the Bistro has much to recommend it.
Located on the site of an old dairy site and named after the nearby barn, the restaurant overlooks the Hill of Fare and offers stunning, uninterrupted views out over the Banchory countryside. The emphasis of the restaurant, led by head chef Graham Buchan, is to present the best of local Scottish ingredients in a modern, fresh way. The menu has wide and imaginative range of dishes which include crispy monkfish cheeks with scallops and capers as a starter. Their main of lamb loin fillet with parmesan potatoes and beetroot purée is particularly popular while puddings include sticky toffee soufflé or lemon and honey ice parfait. The restaurant also offers various different cooking courses which include such subjects as a ‘Follow the chef’ half day, a ‘Cupcake’ morning or or ‘Barbecues’. Whether you choose a course to take or to have dinner or both, the atmosphere here is welcoming and relaxed.
The Courtyard Café Crathes Castle, Gardens & Estate, Banchory 0844 493 2166, nts.org.uk Apr–Oct Mon–Sun 9.30am-5pm; Jan– Mar & Nov/Dec Tue–Sun 10am–4pm.
As with most National Trust for Scotland properties Crathes presents a great family day out and the café reflects this. The Courtyard café is spacious enough to cater for large groups without letting them take over, and there is also plenty of outside seating. The café is self-service, but local prints on the wall and the kidney bean shape of the café prevents it from feeling too canteen-like and the staff are enthusiastic and helpful. When busy, patience is needed, but it is worth the wait, as it offers great value for money; meals are freshly made and include a daily hot lunch special on offer for around £8. There are reasonably priced children’s lunchboxes and a decent selection of homemade cakes, including a gluten-free option.
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Darroch Learg Hotel 56 Braemar Road, Ballater 01339 755443, darrochlearg.co.uk Mon–Sat 7–9pm; Sun 12.30–2pm & 7–9pm
Well known in the Aberdeenshire area for its consistently high standard of food and its wonderful setting, this family-run hotel has three AA rosettes to recommend it. The food is classic yet modern, using local game and meat at the heart of their menu. Scottish wood pigeon, fois gras and shallot pie or the scallops with black pudding are typical starters with loin of Deeside venison with goats cheese gnocchi or roast monkfish with chorizo among the mains. There is also a fine selection of desserts led by sticky toffee pudding. Alternatively, there is a taster menu which offers a range of smaller dishes such as ravioli of smoked haddock and fillet of Aberdeen Angus beef. They also have an extensive and reasonably priced wine list.
Finzean Farm Shop and Tearoom Finzean, nr Banchory 01330 850710, finzean.com Mon–Sat 9am–5pm; Sun 11am–5pm (except Jan/Feb: Mon–Sat 10am–4pm, Sun 11am–4pm)
Everything at Finzean is well presented and easy to navigate – be it the menu or around the shop. The Tearoom’s home-baked bread and soups are of the kind that has customers requesting batches to take home. The Finzean Ploughman’s, at £9.95, is a popular choice for lunch and the children’s menu is well-balanced and good value. Tray bakes and a variety of home-made fruit and sponge cakes, such as the Laird’s tipple fruit cake, are available throughout the day. A traditional afternoon tea encompassing freshly cut sandwiches and homemade cakes costs £20 for two people.
The Gathering Place Bistro Invercauld Road, Braemar 01339 741234, the-gathering-place.co.uk Tue–Sat 6–8.45pm. Closed Sun/Mon
Run by Iain and Sandra Geddes, this bistro has become renowned as a lovely place to
recharge the batteries after a long day in the hills. The menu is full of tempting Scottish fare such as hot kiln-smoked salmon, cream of mushroom soup or homemade chicken liver pâté as starters. The Gathering Place game pie as a main course is made with venison, pheasant, rabbit and wood pigeon, all locally sourced. Their puddings are hard to beat and include sticky toffee pudding or a tower of homemade shortbreads.
CHEF’S CHOICE JOHN ALLAN ON ABERDEEN ANGUS BEEF
India on the Green 9 Victoria Road, Ballater 01339 755701, green-inn.com Mon–Sun noon–2pm & 5–11pm
This award-winning restaurant was until recently known as The Green Inn. With awards including four AA stars for hospitality and three AA Rosettes for culinary excellence it is known for its fusion of French, Indian and Thai food. They pride themselves on using local suppliers not just for food but all other necessities such as crockery and laundry too. Grilled langoustine with lime and tandoori spices or monkfish baked in charcoal with olive oil and coriander as a starter are very popular. Other highlights for main courses include green burnt lamb with spinach and chili, or the Dulhaniya special made with local venison, ginger, herbs and garlic.
Loch Kinord Hotel Dinnet 01339 885229, lochkinord.com Mon–Sun noon–2pm & 6–8.30pm
This family-run hotel was built in the 19th century by Queen Victoria’s doctor, near the beautiful Loch Kinord in the village of Dinnet. Chef Neil Keevil makes local produce his speciality with dishes such as game terrine with onion marmalade, haggis truffles or Stornaway benedict – black pudding, ham and poached egg with hollandaise. For a main course, the Glentanar venison or Cairnton Aberdeen Angus sirloin steak are on offer with orange and whisky bread pudding or a mouth-watering selection of local cheeses to end dinner. This hotel is a handy base for outdoor pursuits, as well as being very family and pet friendly.
There are over 800 different breeds of cattle worldwide, but standing tall amongst them is the Aberdeen Angus. Here in Alford, where the breed originated, we’re very proud of our heritage. We boast the magnificent statue of Jeremy Eric, a prizewinning Angus Bull that commemorates the area’s links to the breed. At the Alford Bistro we take great delight in offering our customers the end product; sizzling, succulent and absolutely delicious char-grilled Angus steaks. Iit’s hard to imagine anything finer than a char-grilled fillet of beef with haggis, chappit neeps and a red wine jus, all cultivated (save perhaps the wine) within a stone’s throw of the restaurant. ■ John Allan is head chef and proprietor of the Alford Bistro (see p.41)
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Lochnagar Brasserie 2 Church Square, Ballater 01339 755611, lochnagarindian.co.uk Mon–Sun 5–11pm
Milton Brasserie
This Indian brasserie has become well known for high-quality modern, Indian food. The menu makes use of local produce and gives it an Indian twist in dishes such as chicken pakouri, tandoori grilled tiger prawns and spiced monkfish. Main courses range from mild chicken tikka Rajshahi Amal to a fierty Hindu cushi Achari with lamb. They also have a varied range of vegetarian or side dishes such as Bombay potatoes or saag paneer as well as a selection of naan and poppadoms.
Mains of Drum Drumoak, Banchory 01330 811000, mainsofdrum.co.uk Mon–Sun 9am–4.30pm
A garden centre, gifts, clothing and furniture occupy the ground floor with a bright and modern restaurant located upstairs. Fully licensed, it serves full breakfasts, homemade soups and light lunches. Plenty of indulgent homebakes are on offer to accompany Fairtrade tea and coffee, with a gluten-free selection available. The restaurant undergoes a transformation for the themed evenings, held once a month, while there are pensioners specials on Mondays and Tuesdays. The gift shop sells a good selection of specialist food from local suppliers plus a range of American groceries.
Milton Brasserie Milton of Crathes 01330 844566, miltonbrasserie.com Tea Room: Mon–Sun 9.30am–5pm Restaurant: Mon/Tue noon–3pm; Wed/Thu noon–3pm, 6–9pm; Fri/Sat noon–3pm, 6–9.30pm; Sun noon-5pm
Located within the Milton of Crathes complex opposite the entrance to Crathes Castle, the Milton came under new management in February 2013. The tea room serves breakfast, light lunches, afternoon tea, coffee and cakes, while the restaurant has an all-day brassiere
menu plus à la carte menu which changes weekly and showcases the produce of Royal Deeside. A children’s menu is available and a special Sunday all day menu includes roast beef served pink with all the trimmings.
Raemoir House Hotel Banchory 01330 824884, raemoir.com Mon–Sun noon–5pm & 6.30–9pm
The Raemoir house hotel, run by Neil and Julie Rae, is an elegant Georgian house in beautiful surroundings at the foot of the Hill of Fare, just outside Banchory. Head Chef David Littlewood, Scotland’s Chef of the Year 2013, strives to use fresh local ingredients wherever possible and the menu shows a wide range of modern Scottish dishes. Dinner might include seared lambs kidneys with tomato compote or confit chicken rilette with pumpkin chutney as a starter followed by beef fillet with stovies and celeriac purée or risotto cake with grilled artichokes. A bar menu is also on offer which includes a game terrine with fig chutney or a Raemoir fish cake among the starters. For a main course choose beer battered fish and chips with pea purée or champ of lamb with gratin dauphinois. To finish, there is fine selection of puddings including crème brûlée.
Rocksalt & Snails 2 Bridge Street, Ballater rocksaltandsnails.co.uk Mon–Wed 10am–6pm; Thu–Sat 10am–10pm; Sun 11am–6pm
The newest branch of the popular coffee shop in Aberdeen’s west end, Rocksalt & Snails offers deli-style delights and a seasonal bistro lunch and evening menu. There’s a delicious range of salads, paninis and platters and an excellent choice of speciality teas and coffees as well as wines and beers if you fancy something stronger. Takeaway is available and the impressive selection of cakes and homebakes is well worth a try – especially the scones. The menu aims to utilise quality local artisan products, and you can enjoy a Highland surf and turf of
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Where to Eat
salmon and venison. The friendly service and cosy atmosphere complete with wood burning stove means that this small but neatly formed café outstrips the more traditional tea room offerings in Ballater.
Victoria Restaurant
Taste Café
A handy stop off for lunch, tea or dinner before or after the wonderful walks available in the area, the Victoria has a cosy fire to warm you on chilly days with your tea, coffee and homebakes or something stronger from the bar. The dinner menu is full of wholesome delights such as homemade soup, homemade hummus or filled potato skins to start with. For main there’s beer-battered fish and chips or slow roast belly of pork. Pimms and lemonade fruit jelly or a tempting selection of local cheeses make a lovely finish to your meal.
Airlie House, Braemar 013397 41425, taste-braemar.co.uk Tue–Sat 10am–5pm. Closed Sun/Mon
Taste can be a found a short walk from the centre of Braemar. A family run café with a modern, fresh interior, it’s a great stop for coffee or lunch. They offer freshly made soups of the day such as tomato and beetroot or lentil, tattie and chive. To accompany the soup a wide range of sandwiches made with Balmoral bread and a choice of fillings such as Scottish cheddar and onion chutney, local free range egg and mayonnaise, tuna salsa or curried chicken are available. Homemade scones, rock buns or ginger crackle are just some of the cake, while Taste’s good quality coffee is particularly recommended.
Tease Coffee Bar 17 High Street, Banchory 01330 824945, teasecoffeebar.co.uk Mon–Fri 8.30am–5pm, Sat 9am–5pm, Sun 10am–4pm
Always busy and with a friendly and welcoming atmosphere, Stewart Culross and Tanya Macdonald’s café is a place that prides itself on the quality of the coffee and tea they serve. In addition to cappuccinos and soya lattes, there are 20 different types of tea to choose from along with sweet temptations including raspberry cranachan, lemon drizzle cake, carrot cake or coffee and walnut cake. The other principal aim at Tease is to provide freshly made food, and so a wide range of different sandwiches including bagels, paninis, white and brown bread are available in combinations such as bacon, brie and cranberry or ham, cheese and mango chutney. Their freshly made soups range from roast parsnip and honey, Moroccan chicken or spicy tomato. They also welcome families with children and will adapt their menu accordingly.
Dinnet, Aboyne 013398 85337, victoriarestaurant.co.uk Wed–Sat noon–8pm; Sun noon– 6.30pm
KINCARDINESHIRE The Arch Bistro Main Street, Fettercairn 01561 340592, thearchbistro.co.uk Tue/Wed & Fri 10am–5pm; Thu & Sat 10am–9.30pm; Sun 10am–8pm. Closed Mon
Recently refurbished, The Arch promises seasonal, locally sourced food, where possible, and generous portion sizes. You can get two courses at lunch for under £10, while afternoon tea is served 3–4.30pm with platters of sandwiches and freshly baked cakes for just under £9 per head. Their lazy weekend concept really kicks in on a Sunday, when roast lunch can easily stretch into afternoon tea. Main à la carte dinner meals are priced from £16 for a chicken dish to £25 for prime beef. The Arch is a popular pit-stop for visitors to the nearby Fettercairn distillery, or wedding guests –the wedding venue Fasque, owned by the same proprietors as The Arch, is located just outside the town.
CHEF’S CHOICE ROBIN BAIRD ON LOCAL FARMERS
My real passion is being able to serve food from farm to table, and much of our success is on the back of the farmers who supply the restaurant. If you don’t eat what’s on our doorstep you’re missing out. Carole and William Ingram of Logie Durno Farm don’t generally sell to trade, so we’re the only folk with their lamb on our menu. I can see the lambs in the field, I know what they eat and I’ve got a butcher (Graham and Annie Collie at Kemnay) I can really trust. Mark Strachan rears pigs at West Balquhain, within walking distance of us. I know that if I put Mark’s pork on a Sunday lunch it’ll sell out in 45 minutes. I really believe Aberdeenshire is the breadbasket of Scotland. ■ Robin Baird is a director of Gadie’s Restaurant, Oyne (see p.43)
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Where to Eat
list.co.uk GUIDES GUIDES
Aunty Betty’s The Promenade, Stonehaven 01569 763656 Mon–Sun 10am–10pm
Aunty Betty’s
Auntie Betty’s is a fantastic ice-cream café and sweetie shop right on the sea front. They serve with hot drinks to go and there are a couple of tables outside if you want to stop awhile. The range of creative and traditional flavours of icecream and sorbet comes from Simpsons of Buckie. Fantastic additional toppings and sauces are offered at no extra charge and make for impressive looking – and tasting – cones and tubs. There’s a large range of old fashioned and modern sweets plus delicious homemade cakes and bakes. There’s often a queue but it’s well worth the wait for the generous portions and friendly service. Doggy cones and treats are on offer for four-legged friends.
Balmakewan Farm Shop & Tea Room Balmakewan House, nr Laurencekirk 01674 840488, balmakewan.co.uk Mon–Sun 10am–4pm
With its opulent oak interiors, Balmakewan is a delightful venue for a cup of good coffee and home-baked cake. Their homemade soups are well regarded and popular with regular visitors. Priced at around £16, the Sunday roasts are substantial and beautifully presented. The service here is friendly and attentive and, due to the cleverly conceived conversion of the coach house, and the readily available newspapers and magazines, it is easy to pop in for a solitary cup of coffee and not feel self-conscious. Breakfast is served until 11.45am and lunch is available noon–3pm. It is busy at weekends and therefore advisable to book for lunch. See also p.24 and p.38.
The Bay Fish and Chip Shop Beach Promenade, Stonehaven 01569 762000, thebayfishandchips.co.uk Mon–Sun noon–10pm
Entering the award-winning Bay Fish and Chip shop, the first things you notice are the blackboards. Langoustines,
hand-dived scallops and battered smoked hake, for example, are written under the day’s date on one board while the origins of the day’s potatoes and fish are on the other – including the name of the diver who caught the shellfish. It becomes immediately clear that origin and sourcing are not marketing gimmicks for this establishment but are what defines it. Fish can be baked, griddled or fried and a gluten-free option is available. It is fantastically good value with a child’s haddock supper box costing just under £4, while a standard fish supper is just over £6. The Bay is open late into the evening and there’s free parking outside, menus available in braille and easy access for wheelchairs and pushchairs.
The Carron Art Deco Restaurant 20 Cameron Street, Stonehaven 01569 760460, carron-restaurant.co.uk Tue–Sat noon–2pm, 6–9.30pm
The Carron’s chef-proprietor, Robert Cleaver, has carved out a particularly good and well-deserved local reputation. At lunchtimes the restaurant has become a favoured haunt of ladies who lunch and for business folk from Aberdeen entertaining clients. There is a lighter lunchtime snack menu of open sandwiches and Cleaver has introduced ‘lunch in a hurry’, where diners can preorder by phone, so it is ready when they arrive. The restaurant itself is one of the finest examples of Art Deco architecture in Scotland. Glass-tiled columns and a nine-foot mirror help create a dazzling and yet sophisticated ambience for a refined and relaxing dinner, worthy of the Great Gatsby himself. The à la carte menu includes the speciality Carron crab soup – made to a secret recipe, while main courses are great value at around £14 with a 10oz sirloin steak priced at just under £20. Puddings are decadent and indulgent. Special diets are well catered for with innovative and seasonal vegetarian options. With a well-considered wine list, this is a great fine-dining experience.
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Where to Eat
Castleton Farm Shop & Café Fordoun 01561 321115, castletonfarm.co.uk Mon–Sat 9am–5pm; Sun 10am–5pm
Delicious pastries using strawberries, raspberries and blueberries grown on site are a speciality on a café menu that caters for all dietary requirements in everything from homemade soups to sandwiches, salads and a full range of hot meals. For more see entry in Where to Buy, p.38.
The Creel Inn Catterline 01569 750254, thecreelinn.co.uk Wed–Fri noon –2pm & 6–9.30pm; Sat noon–2pm & 5–9.30pm; Sunday noon–8.30pm
Located in the historic and picturesque fishing village of Catterline, The Creel Inn is perched on the cliffs with fantastic views of the harbour and sea. Whilst it has carved its reputation as a seafood restaurant it offers so much more with plenty of options for meat eaters and vegetarians alike. Cosy open fires and beamed ceilings characterise this ex-fisherman’s cottage. The contemporary Scottish menu is constantly updated to reflect the seasons accompanied by a daily specials blackboard with the “catch of the day”. A wealth of local products are incorporated with the fish and seafood coming daily from Aberdeen and Gourdon. The crab and lobster are caught in Catterline Bay itself. Huge selection of more than 100 whiskys. There is limited parking at the restaurant and you may have to park on the narrow streets nearby. A stroll round the village and down to the tiny harbour is a must.
Hornblower’s Restaurant and Fish & Chip Shop Gourdon 01561 260111, horn-blowers.com Tue–Sun noon–2pm & 4–8pm
Hornblower’s is worth a visit for the setting alone, with fishing boats bobbing away beside it in Gourdon’s harbour and seagulls and oyster catchers soaring overhead. The takeaway is downstairs or you can venture upstairs for sit-down dining with views over the harbour and beyond. The fish is always fresh and the light batter is cooked
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to a special recipe, with homemade soup and sandwiches available for lunch in the restaurant as well as traditional puddings such as sticky toffee and locally produced ice cream. Gluten-free battered fish is available by advance request. They use social media platforms to update customers on the daily catch as well as any special events. Hornblower’s recent community link-ups include taking the local primary school’s home-grown potatoes and turning them into chips for the children’s lunch.
CHEF’S CHOICE
Hugo’s
I love Scottish raspberries when they’re in season, and we’re so lucky to get ours from Barra Berries just four miles down the road. When they are available, I’m happy to use their raspberries in all parts of the menu, from champagne & crushed raspberry pre-dinner drinks and tomato, vodka & raspberry soup shots to Stornoway Black pudding & raspberry salad and raspberries marinated in Glen Garioch whisky. It’s fantastic that the berries can be picked in the morning and served to our customers later the same day. I know it’s possible to buy raspberries all year round now, but the difference in flavour when the berries are in season is amazing ■ Craig Wilson is the chef and owner at Eat on The Green, Ellon (see p.42)
63 High Street, Laurencekirk 01561 376271, hugos-laurencekirk.co.uk Mon–Thu 7.30am–6pm; Fri 7.30am– 8pm; Sat 9am–4pm; Sun 10am–3pm
Laurencekirk is fast becoming a vibrant town to visit. With a recently opened haberdashery, gift shop, florist and antiques shop lining the high street, Hugo’s has become the meeting place for both locals and visitors. With plenty of welcoming staff it is an easy and comfortable café to visit and enjoy an all-day breakfast, lunch or a hot drink and cake. A simple but wholesome lunch menu offers fresh staples such as jacket potatoes, toasties and burgers. Soup of the day is always gluten free, the pâté platter in particular is a winner and cakes tend to be homemade tray-bakes and scones with toasted teacakes always on offer.
Kirktown Garden Centre Stonehaven 01569 766887, kirktowngardencentre. co.uk Mon–Sun 9am–4.30pm
An easy and popular place to go for morning coffee, lunch or afternoon tea, with a large car park, family friendly attitude and Wi-Fi. The restaurant is subtly divided so that families tend to sit in the conservatory area, while those without children can enjoy relative peace in the main restaurant. All-day breakfast is available, and every day there are a couple of homemade specials on offer for lunch. A Sunday carvery is now available from noon for just under £10 per person.
CRAIG WILSON ON BARRA BERRIES
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Where to Eat
list.co.uk GUIDES GUIDES
The Lairhillock Inn Netherley, nr Stonehaven 01569 730001, lairhillock.co.uk Mon–Sun noon–2pm & 6–9.30pm
The Carron Art Deco Restaurant
There’s history stretching back over 200 years in this former coaching house. Dine in the inn or conservatory or drink in the cosy snug. The rustic atmosphere is heightened with an open fire in the middle of the dining room. The menu changes every three months and is supplemented by a daily specials board. Ingredients are sourced from local growers and suppliers, with salmon, fish, chicken and duck all smoked on the premises. Lairies gambas, available as a starter or main, is a must-try dish as is Lairies lasagne made with beef, venison and pork. There’s a children’s menu for under 12s with half portions from the main menu available.
The Marine Hotel Shorehead, Stonehaven 01569 762155, marinehotelstonehaven.co.uk Mon–Fri noon–2.30pm & 5.30–9pm; Sat/Sun noon–9pm
The Marine Hotel is in a fantastic location right on the harbour with stunning views. Choose to dine in the Lounge Bar with its open fire or the more formal first floor restaurant. Specialising in locally sourced game and seafood, the daily specials board showcases the catch of the day from Aberdeen and Gourdon. A good selection of real ales is complemented by over 130 bottled Belgian beers, and every dish on the menu is matched to a beer. The harbourside location is the perfect spot to enjoy a sunny summer’s evening watching the world go by.
The Muchalls Bistro 14 Dunnyfell Road, Muchalls 01569 730393, themuchallsbistro.co.uk Wed/Thu 5.30–9pm; Fri noon–2pm & 5.30–9pm; Sat 5.30–9pm; Sun 12.30–2.30pm. Closed Mon/Tue
Situated in the charming village of Muchalls just off the dual carriageway midway between Aberdeen and Stonehaven, come here for delicious bistro
style food from chef-proprietor Hermann Schmid. There’s an emphasis on local seafood, steaks and game with something to suit all tastes, and an always interesting range of daily specials on the board makes the most of fresh seasonal produce. The relaxed atmosphere, great food and service as well as the regular themed nights including lobster, Italian, French, or Surf & Turf make Muchalls well worth a visit – if for nothing else than a taste of their amazing chunky chips cooked in dripping.
The Ship Inn 5 Shorehead, Stonehaven 01569 762617, shipinnstonehaven.com Mon–Fri noon–2.15pm, 5.30–9.30pm; Sat/Sun noon–9.30pm
The historic Ship Inn is one of the best known pubs in Stonehaven, and rightly so. On a summer evening, it has no equal as customers can sit outside and enjoy the sensational view over the harbour while sipping one of the Ship’s many real ales or malt whiskies. The Inn’s atmosphere is friendly and vibrant and as it’s often busy, there can sometimes be a wait for food. The Ship excels in traditional pub food such as breaded fish, Cullen skink and steak pie, with a generously portioned twocourse meal costing under £20.
The Tolbooth Seafood Restaurant Old Pier, Stonehaven 01569 762287, tolbooth-restaurant.co.uk Tue–Sat noon–2pm, 6–9.30pm. May– Sep also Sun noon–3pm & 6–9pm. Closed Mon
Local shellfish is a speciality at the Tolbooth and mussels, crab and lobster consistently feature on the à la carte menu. This is balanced with local pork, venison and beef dishes and a seasonal vegetarian option. The low ceiling, roughcast walls and small windows creates an intimate dining atmosphere that’s appreciated by couples and small groups with something special to celebrate. Note that access to the Tolbooth is via a steep flight of stairs and wheelchair access is not available.
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Farmers’ Markets
Aberdeenshire Farmers’ Markets Farmers’ Markets are an integral part of the food scene in Aberdeenshire – the strong rural communities know the benefit of supporting their local producers, and many of today’s success stories started out with a stall at their local market. Keep up to date on Facebook or Twitter @FarmersMarketAB
Aberdeen Country Fair
Huntly
Stonehaven
Belmont Street, last Saturday of the month
Huntly Square, first Saturday of the month 9am–1pm
Market Square, first Saturday of the month
9am–5pm aberdeencountryfair.co.uk
huntlyfarmersmarket.co.uk
Alford
Inverurie
Alford Heritage Centre, last Saturday of month
Market Place (Town Centre), second Saturday of the month
9am–1pm spanglefish.com/alfordfarmersmarket
9am–1pm
Balmedie
Macduff
The White Horse Inn, second Saturday of month
Fishmarket at Macduff, last Saturday of month
10am–2pm (Apr–Sep) whitehorseinn.co.uk
Banchory Scott Skinner Square, third Saturday of month
9am–1pm
9am–1pm
Torphins Platform 22, Torphins, every Wednesday
10am–2pm platform22.co.uk
Turriff High Street Car Park, third Saturday of the month
9.30am–12.30pm
Peterhead
Westhill
Drummers Corner, first Saturday of the month
Ashdale Hall Car Park, Westhill Drive, first Saturday of the month
10am–3pm peterheadprojects.co.uk
9am–1pm
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Food Festivals & Trails
list.co.uk GUIDES GUIDES
Aberdeenshire Food & Drink Events MAY
SEPTEMBER
Great Grampian Beer Festival
Braemar Gathering
aberdeencamra.co.uk
Scottish Traditional Boat Festival
Held at the end of May, hosted in Aberdeen’s Pittodrie Stadium, and run by the Grampian and Northern Isles branch of CAMRA (Campaign for Real Ale), the Great Grampian offers 100 real ales to choose from and the £5 entry fee includes a free commemorative Festival Glass.
JUNE
Taste of Grampian www.tasteofgrampian.co.uk
Taste of Grampian is the biggest showcase of Aberdeenshire food and drink in the year. The one-day festival is held on the first Saturday in June, at the Thainstone Centre. As well as lots of exciting food products to sample and buy, there are chef demos, music, childrens’ entertainment, and arts & crafts. Arrive hungry and eat your way through the best the North East has to offer.
Scottish Traditional Boat Festival www.stbfportsoy.com
The Scottish Traditional Boat Festival, held in Portsoy, runs at the end of June (sometimes at the start of July) and while it’s primary focus is on the amazing traditional boats in the harbour, there is a huge local food offering housed in the dedicated food tent.
AUGUST
Turriff Show www.turriffshow.org
The main event on the agricultural calendar in the North East, Turriff show is the focus for farmers and visitors alike for two days, usually the first Sunday and Monday in August. The serious business of judging livestock and selling tractors is combined with lots of delicious local food.
www.braemargathering.org
The Royal family always put in an appearance at these traditional games – the monarch also has the title of Chieftain of the Braemar Gathering. And there’s always some great local food on offer.
Huntly Hairst www.huntlyhairst.co.uk
Huntly Hairst (Scots for harvest) is a festival of food and farming, which started off in 2007 as a one-off Halloween event, and has grown into an annual harvest celebration of the foods and traditions of Aberdeenshire. The town square is usually the hub for events, which include a Farmers’ Market, the world stovies championships and a local food challenge.
NOVEMBER
Stonehaven Real Ale Festival www.stonehavenrealalefestival.co.uk
A celebration of the finest beers, Stonehaven alefest is a not-for-profit event organised by local real ale enthusiasts, with proceeds going to the local Sea Cadets. Sample great ales, and enjoy some of the good food that Stonehaven has to offer.
FOOD TRAILS www.discoverroyaldeeside.com
Royal Deeside has some great food to offer, and great produce for sale. Whether you like fine dining, or prefer a hearty meal, there’s something to suit. www.banffshirecoast.com
The Banffshire Coast can be overlooked by visitors, but it’s a coastline full of beauty, wildlife and great produce. Watch dolphins jumping in the Moray Firth, take a walk along a deserted beach, then sample some amazing seafood.
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Index
Index Aberdeen Angus 6, 26, 47 Aberdeenshire Farmers’ Markets 53 Aberdeenshire Larder (business) 32 Alford Bistro, The 41, 47 Anderson’s Honey 26 Andrew Gordon Butchery 34 Arch Bistro, The 49 Ardmore Distillery 27 Aunty Betty’s 35, 50 Balmakewan Farm Shop 24, 38, 50 Banchory Lodge 45 Barra Berries 26, 51 Bay Fish & Chip Shop, The 8, 37, 50 Berry Scrumptious 14, 26, 27 Bert Fowlie Butcher 30 Birdhouse Café 45 Bogside Farm 26, 30 Bogton 26 Bothy, The 46 Boyndie Trust Visitor Centre 40 BrewDog 17 Brewmeister 17 Bridgefoot Organics 23, 26, 33 Broadstraik Inn, The 41 Brown, AE & Son 30 Bruce of the Broch 30 Buchan Braes 40 Buchanan’s Bistro 45, 46 Burnside Brewery 17 Buttery, The 19 Café 52 34 Cairnton Farm 26 Cairntradlin Fruit 26 Caledonian Bison 7, 23, 27 Cambus O’May Cheese 10, 27 Carron Art Deco Restaurant, The 50 Castlehill Farm 26 Castleton Farm Shop 14, 26, 38, 51 Chocolat Passions 27 Cock and Bull, The 42 Cock o’ the North, The 27 Cocoa Ooze 27, 37 Collie, A&G, Butchers 33, 49 Courtyard Café, The 46 Coutts, R & Son 30 Cow Shed Restaurant, The 46 Craigenkerrie Farm 26 Crannach Bakery 27 Creel Inn, The 51 Croft Organics 26 Darroch Learg Hotel 47 Davidsons Butchers 33 Dean’s of Huntly 27, 42 Deeside Brewery 17 Deeside Deli and Garden Shop 37 Derek Ritchie Butchers 33 Devenick Dairy 10, 27, 39 Donald Russell 33
Dossett, J&G 34 Downies of Whitehills 9, 31 Duff House Tearoom 40 Duncans of Deeside 27 Easter Anguston Farm 37 Eat on the Green 42, 51 Ewan Morrice Quality Butcher 31 Farm Garden, The 26 Farmers’ Markets 53 Fennel 43 Fernieflatt Farm 26, 39 Fettercairn Distillery 27 Fetternear Fruit 26 Fife Arms 43 Finzean Farm Shop 15, 27, 37, 47 Fjord Inn, The 43 Food for Thought 31 Forbes Raeburn & Sons 34 Formartine’s 34, 43 Fraser, J & M 26 Gadie’s Restaurant 43, 49 Gathering Place Bistro, The 47 Glen Garioch Distillery 27 Glendronach Distillery 27 Glenglassaugh Distillery 16 Glenview Fresh Local Produce 26 Gourmet’s Choice 27 Grainger’s Delicatessen 39 Grampian Food Innovation Awards 18 Granite City Fish 27 Green Grocer, The 35 Haigs Foodhall 34 Hammerton Store 34 Herds the Butcher 34 Hornblower’s Restaurant 51 Hugo’s 51 Huntly Hairst 54 Huntly Herbs 26 Huntly Signature Menu 20 India on the Green 47 Ingrams Homecure 27 John Stewart Quality Butchers 32 John Troup Butcher 37 Kaffeehaus Café & Bistro 44 Kellockbank 44 Kildrummy Castle Hotel 44 Kincardine Kitchen 26 Kindness Bakery, The 27 Kirkford Chickens 27 Kirktown Garden Centre 39, 51 Laidlaw Butchers 38 Laird’s Kitchen, The 42 Lairhillock Inn, The 52 Lastbus Works Canteen 40 Lembas Organics 23, 26, 39 Letty’s Preserves 26 Leys Estate 45 Little House of Chocolate, The 27 Loaf Face 27 Loch Kinord Hotel 47 Lochnagar Brasserie 48
Lodge, The 40 Macdonald Pittodrie House 44 Mackie’s 13, 27 Mackintosh of Glendaveny 26, 43 Mains of Drum 48 Marcliffe Hotel and Spa, The 34 Marine Hotel, The 52 McGregor Farm Deli 26, 35 McIntosh Donald Butcher’s Shop 39 Meldrum House Country Hotel 44 Mellis, IJ 34 Menzies, NG, Butchers 38 Milton Brasserie 48 Mitchells Dairy 27, 35 Moonfish Café 34 Morgan McVeigh’s 44 Mortlach Game 27 Muchalls Bistro, The 52 Newton Dee Store 34 Nick Nairn Cook School 43 Oatmeal of Alford 26 Ola Oils 19, 26, 33 Porterhouse Restaurant 7, 45 Portsoy Ice Cream 13, 27, 32 Presly & Co 35 Prime Cuts 34 Pulsetta 18 Raemoir Garden Centre 38 Raemoir House Hotel 33, 48 Ritchie, T A 32 Rizza’s of Huntly 13, 27, 36 Rocksalt & Snails 48 Ross, JG 19, 36 Rowett Institute 18 Royal Lochnagar Distillery 27 Sarah’s Heavenly Fudge 27 Scott the Butcher 36 Sheridan, HM 38 Ship Inn, The 52 Silver Darling, The 34 Simpson’s of Buckie 35 Six Degrees North 17 Smokehouse, The 27 Stella, La 34 Store, The 23, 24, 26, 36 Strawberry Grange 26 Tarts and Crafts 45 Taste Café 49 Taste of Grampian 7, 54 Tease Coffee Bar 49 Thainstone Mart 6 Tilquhillie Fine Foods 26 Tolbooth Seafood Restaurant, The 52 Touched by Scotland 43 Ugie Salmon 27 Victoria Restaurant 49 Vital Veg 23, 26 Wark Farm 26 West Balquhain Farm 49 Woodend Barn 46 Wynford Farm 26, 36 The Aberdeenshire Larder 55
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Name section
Larder Aberdeenshire
list.co.uk
GUIDES
THE GUIDE TO THE FOOD & DRINK OF ABERDEENSHIRE Aberdeenshire is a region where good food and drink are woven into the landscape and coastline. It’s the home of the world’s most famous breed of cattle, Aberdeen Angus, and produces plenty more food and drink that enriches Scotland’s larder: oats, barley, fish, cheese, beer, whisky, game and sweet treats. There’s lots to discover and enjoy, whether you’re stocking the cupboards at home, just visiting or looking for a memorable meal. This inspiring and practical guide to the food and drink of Aberdeenshire includes: ■ The stories behind the region’s great produce ■ Detailed listings of the best food shops, markets and producers ■ Profiles of the people behind Aberdeenshire’s food and drink: fishermen, farmers, fruit growers and distillers ■ Aberdeenshire chefs talking about the local food that inspires them ■ An independent guide to the best places to eat out
the
Larder
Fife Larder SECOND EDITION
THE GUIDE TO FIFE’S FOOD & DRINK
Larder
DE TO ANGUS’ FOOD & DRINK
THE GUIDE TO SCOTLAND’S FOOD AND DRINK
thelarder.net
SECOND EDITION
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