Lanarkshire Larder - Second Edition

Lanarkshire

Larder SECOND EDITION

THE GUIDE TO THE FOOD & DRINK OF LANARKSHIRE

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Introduction The Lanarkshire Larder Part of The Larder series of food and drink publications thelarder.net Series editor Donald Reid, eat@list.co.uk Editor Jay Thundercliffe Editorial assistance Paul McLean Writing & research Briony Cullin, Malcolm Jack, David Kirkwood, Donald Reid, Keith Smith, Jay Thundercliffe Photography Sandy Butler, Stephen Robinson Design & production Seonaid Rafferty Advertising & sponsorship Rachel Cree Cover Equi’s ice-cream Publishers Robin Hodge, Simon Dessain Larder director Peter Brown

rom the Forth & Clyde Canal to the Border hills, Lanarkshire has one of the most diverse food landscapes in the country. The urban communities and industrial heritage of North Lanarkshire also lie central to Scotland’s transport network, a crucial element for local food businesses large and small.

South Lanarkshire ranges from suburban Glasgow to distinctive market towns encircled by productive farmland, the land rising further south to hill farms and heather moors. From these uplands runs the Clyde Valley, its river nourishing a fertile swathe of orchards, soft fruit, vegetable crops and lush pasture.

This guide aims to paint a picture of the food and drink of Lanarkshire in all its diversity and richness. It tells you about the food and drink grown, reared and produced in the region, and just as importantly where to get hold of it, from farm shops and markets to engaging contemporary cafés and restaurants. Independently compiled to reflect the best of Lanarkshire’s food culture, this is above all a guide to help you find, appreciate and enjoy great local food.

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ACKNOWLEDGEMENTS © 2018 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 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.

The guide has been developed by The List working with North Lanarkshire and South Lanarkshire councils along with Eat Lanarkshire. The editor would like to acknowledge the assistance of Scotland Food & Drink and to thank Eliot Jordan, Jennifer Thomson, Michelle Thomson-Smith and Chris Wond for their assistance.

EDITORIAL SELECTION: The editorial content of all Larder guides including the Lanarkshire Larder is independently researched, written and produced by The List. As consumer-oriented guides to local food and drink, all the businesses and organisations covered are selected by The List on the basis of their editorial merit and relevance. No entry in Larder guides pays to be included, none is obliged to advertise and none is given sight of its coverage before publication.

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Contents

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What’s in the Lanarkshire Larder?

There’s plenty packed into these 48 pages. Here are a few of the highlights

Chef’s Choices

Meat & Butchers

Lanarkshire chefs select their favourite local producers. See panels from page

With high-welfare farms and skilled high-street butchers, Lanarkshire is famed for its meat production. See features on pages 10 & 16.

Micro-distilling

Smoking allowed

Gin has reached South Lanarkshire, with a local famer setting up an on-site distillery. See page 23.

A local start-up is winning accolades for a range of smoked ingredients. See page 12.

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Contents

PHOTO: SARAH PETERS, STUDIO 51 PHOTOGRAPHY

Where to Buy & Eat

Roadside pitstops

From bakers and fishmongers to coffee houses and restaurants, discover Lanarkshire’s varied options with our listings from page 30.

Options abound for hungry travellers exploring the area. See page 14.

Rural ways Step back in time at the National Museum of Rural Life on page 22.

Introduction Features

Focus on Strathaven Explore the South Lanarkshire town that is a haven for food and drink lovers on page 6.

3 6–29

Map

24–25

A Lanarkshire Menu

26–29

Where to Buy

30–37

Where to Eat

38–45

Catering Colleges

46

Index

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Strathaven

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Pride of Place David Kirkwood explores Strathaven, the South Lanarkshire town that’s become a hotspot for food lovers

James Alexander & Son

bout 20 minutes drive south of East Kilbride and Hamilton lies the historic market town of Strathaven which has, in recent years, quietly come out of the shadow of those two powerhouses of South Lanarkshire to assert itself as a destination pulling in the region’s food lovers.

‘It’s a lovely place, and people in Strathaven are so proud of where we live, and what is produced in this area,’ says office manager Adie Mann of Alexander Taylor, a 200-year-old institution with a strong claim to being Scotland’s oldest bakery. Delights like pumpkin seed bagels and campaillou (leavened wheat and rye bread) swell from the shelves, and Barry Taylor (the sixth generation of Taylor to run the business) makes his own recipe wholemeal sourdough using Northumberland yeast, alongside almost 30 other breadstuffs that are baked fresh

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every day. Aside from a walk in the park, a trip to Taylor’s is often the first recommendation a local resident will make to a visitor.

The town also has not one, but two, outstanding butchers – not bad for a population of 7500. Of course, both enjoy regular custom from all over South Lanarkshire, be it for James Alexander & Son’s steak and sausage pie, or the award-winning black pudding from J Preston. Indeed, awards cover the walls of Preston’s premises – the scotch pies and the pork and apricot sausages are much lauded. Both places are also handson family affairs, with Scott Alexander (‘son’) and Jim Preston tending the counters and giving recommendations and advice to customers. Such is Strathaven’s way. And you’ll certainly not want for a good pie.

It’s in the production and supply side

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Strathaven

L to R: Alexander Taylor, Harris Farm Meats

of things that this picturesque little place and the surrounding farmland impresses even more. Harris Farm Meats, run by Ruth Harris and her four children, was born out of Ruth’s desire to run a smallscale, family farm producing ‘meat that tastes the way it used to taste’.

‘I like meat, but I am also an animal lover,’ she explains, ‘and I wanted to be able to enjoy eating meat free of conscience. The only way I could truly achieve that was to do it myself.’ The farm specialises in rare breeds, like kunekune pig and Herdwick lamb, and alongside butchery services for trade, there’s a farm shop at the weekends. Similarly, St Bride’s Poultry Farm prides itself on raising slow-growing breeds of chicken, guinea fowl and turkey in a natural environment, and counts restaurants like Cromlix House, The Kitchin and Martin Wishart as customers.

Closer to home, the extent to which all of the local businesses use, support and promote each other is striking.

Taylor’s ‘kype-a-leekie’ soup is made with St Bride’s chicken, and orders with the farm can be collected from the Taylor’s deli shop in town. The recently refurbished restaurant at the Strathaven Hotel features dry-aged steaks from Preston’s, and its bar is one of a few to stock the Strathaven Ales range, made at their Craigmill Brewery on the edge of town.

Elsewhere, The Weavers is an oldfashioned pub with a focus on cask ale that’s been voted Best Real Ale Pub in Lanarkshire on more than one occasion. And the town even has an artisan coffee shop now, after husband and wife team Theo & Anna Giameos opened Roasted in the summer of 2018. Breads, sandwiches and salads are all made on-site, and everything from their coffee beans through to the eggs and flour they use for homebaking is directly sourced from small producers in the surrounding area. And what an area it is.

> MORE INFO ■ alexandertaylor bakery.co.uk ■ prestonsof strathaven.co.uk ■ harrisfarmmeats. scot ■ stbridespoultry.co.uk ■ strathavenhotel.com ■ strathavenales.com ■ fb.com/TheWeavers Strathaven ■ roastedstrathaven. co.uk

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Bees

list.co.uk

Creating a Buzz A North Lanarkshire business is leading the charge in raising awareness of bee population decline, with young people at the heart of their campaign, as Briony Cullin finds out

wareness of the importance of bees is growing, yet their population continues to decline.

Alison Bell is the operations director at Plan Bee, a North Lanarkshire business that offers beehive adoption, management and educational services. Bell explains that educating young people across Scotland about the threat to bees and the impact of population decline is a key element in getting their environmental message out there.

‘Most of our work is focused on education. As 2018 is the Year of Young People, we’re excited to have beehive management introduced to the Scottish curriculum,’ says Bell. ‘This means that children are learning more about the environment as part of their education.

‘Schools who have beehives, or access to beehives, can use these to educate students across their STEM subjects. Beehive management touches all areas of education – biology, mathematics, science.’

Plan Bee have also launched a project with VisitScotland where school kids have taken over hives

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at House for an Art Lover in Glasgow’s Bellahouston Park and will take part in education workshops to look after 40,000 bees.

The business also produces raw honey, available under the Origin Honey brand, and has already won several awards for it. In addition, they’ve launched honeygar – apple cider vinegar, mixed with raw honey, which can be used as a salad dressing – and they’re passionate about supporting and promoting local honey, which has the benefits of not requiring processing and also enjoying a long shelf life.

So just why are bees so important to us? ‘Bees really do tie everything together,’ insists Bell. ‘One third of the food we eat in the UK is pollinated by bees. If bee populations continue to decline, we’ll see a dramatic impact on the food we have available to buy and consume. This is a message people really need to understand and appreciate – without bees, our food will be in short supply.’

■ planbeeltd.com

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Scotland Food & Drink is working with North and South Lanarkshire Councils to support the growth of local producers.

Together we are building the value of Scotland’s food and drink industry and cementing Lanarkshire’s reputation as a region of quality produce.

www.scotlandfoodanddrink.org

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Carmichael Estate

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From farm to plate

Meat producers in North and South Lanarkshire pride themselves on the quality and sustainability of their produce. Briony Cullin heads to the Carmichael Estate to find out about their approach to producing fine meat ocated between Lanark and Bigger, Carmichael Estate is one of Scotland’s oldest family farming businesses, with roots going back more than eight centuries. Assistant manager Andrew Carmichael explains the ethos which drives the estate’s work: ’Our point of difference is producing “single malt” meats like venison, beef and lamb. By “single malt,” we mean that all animals are born, reared, fattened, finished, slaughtered, butchered and packaged on the farm, ensuring the meat is truly traceable.’

The land at Carmichael is a mix of woodlands, hill farm and grazing pasture.

This diversity lends itself to being able to grow crops needed to feed the animals, like barley, lupin (as a protein) and grass.

‘This means we can - as far as possible

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- use our own home-grown feed,’ says Andrew, ‘so we know exactly what has gone into the grain process, without buying in compound feed from around the world.

This also helps keep our carbon footprint low.’

Rearing animals to provide the best quality product possible is a key focus: ‘We have a good, healthy herd of deer, cattle and sheep. We don’t buy in lots of livestock,’ explains Andrew. ‘We have a nice progeny to our produce which comes from good animal husbandry and welfare on the land. We do this across deer, Texel lamb and Limousin beef.”

At Carmichael, red deer were introduced to the farm in 1983 and their Scottish venison is now multi award-winning.

They also use farming breeds which are particularly suited to the landscape, like

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Carmichael Estate

> UBIQUITOUS SNIFTER

Limousin beef who love rolling grass.

Animal welfare is paramount and this extends right through to the slaughtering process, where most of the farm’s animals - except for cattle due to their size - are taken to what is possibly the smallest abattoir in the UK, located on the farm itself. ‘This means they don’t have to travel and reduces the stress to the animals,’ says Andrew. ‘The other benefit is that the farmers involved in the growing process are also involved in the restraining process. They’re the people the animals know, which means the animals are less stressed.

He has no doubt that stress can affect the meat, ‘so we make sure the process is as humane as possible. There’s no doubt that on-farm slaughter reduces stress to the animal and increases the quality of the

taste of the meat.’

Carmichael Estate sell their meat online as well as at farmers markets - they’re regulars at Castle Terrace in Edinburgh, Partick in Glasgow and Haddington in East Lothian - and through their own farm shop and tearoom, where they also offer a range of local products like jams and chutneys, beers, wines, ice-cream, readymeals and cheeses.

In all these ventures, the single-estate approach remains at the heart of their thinking. ‘If you value a wine from a French vineyard or a single-malt whisky, then why don’t you value a meat product which comes from a single source,’ asks Andrew, ‘where all the inputs are grown on site and where the animal begins and ends its life on the farm?’

It’s a shape familiar to many a whisky lover – most of whom will have at least one in the kitchen cupboard or drinks cabinet, more than likely with some distillery logo or whisky event branding on it. First produced in 2001 by glass company Glencairn Crystal in East Kilbride, the distinctive shape of the Glencairn glass has proliferated to the point that you’d be hard pressed to find a distillery or bottler in Scotland that doesn’t utilise it in some way.

Company founder and chairman, Raymond Davidson, designed the glass with the help of master blenders, and based it on the traditional nosing copita used by distilleries. The curved base of the Glencairn, which narrows at the top, helps concentrate the aromas from the dram.

Davidson has received numerous accolades for his creation, which has spread across the world from its Lanarkshire base.

■ glencairn.co.uk

■ carmichael.co.uk The Lanarkshire Larder 11

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Smokehouse

> YOU’LL HAVE HAD YOUR TEACAKE

Uddingston baker Thomas Tunnock couldn’t have imagined how famous his company’s signature product would become when he first fired up his ovens in 1890. The popular teatime treat – biscuit base, topped with marshmallow, coated in chocolate – has reached iconic status in Scotland.

Its familiar red and silver foil wrapper can be found depicted on everything from tea towels and greeting cards to t-shirts and bags. At the opening of the 2014 Commonwealth Games in Glasgow, choreographed dancers wore giant teacake costumes – shooting up sales to the point that supermarket shelves were found wanting.

The company’s popular annual tour of its Uddingston factory has become a bit like a Willy Wonka ticket, although 2018 has seen a hiatus while the factory undergoes expansion.

■ tunnock.co.uk

The Big Smoke Graham Johnston tells David Kirkwood about the patience and hard graft involved in establishing his successful smokehouse business in Chapelton raham Johnston (pictured) was originally trying to make a good barbecue sauce when he became increasingly aware that the magic ingredient – the smokiness he sought – also represented a gap in the market that he could fill. That was how Smoky Brae’s first product, smoked demerara sugar, came about.

‘Cold smoking is when the temperature is less than 30 degrees,’ he explains, ‘so you’re not actually cooking anything, only adding to the flavour.’

And that principle remains in place for the entirety of the company’s burgeoning range that has grown in less than three years to include smoked salt, garlic, chilli, and even fennel and sesame seeds, all prepared from scratch in his back garden in Chapelton. His barbecue gift pack has even become an unexpected hit in the Christmas gift market.

Business looks like it has come easily, with various distribution deals seeing Smoky Brae products on sale at delis, garden centres and even House of Fraser stores across the country. But as is so often the case, a lot of hard work has gone into making it look so easy. ‘Trade

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shows have been really beneficial. I still go to as many as I can, and I’ve made an incredible amount of contacts through them. Had I not made the effort to get to the BBC Good Food Birmingham show, I wouldn’t have met the guy from House of Fraser,’ he laughs.

A bursary from BBC Good Food also gave some additional momentum at a crucial stage, while a successful application to the Small Business Saturday campaign saw Graham take his products to 10 Downing Street. ‘All of these things come together and help you grow,’ he adds.

Quality is also key – attending trade fairs isn’t enough, it has to be backed up by what’s on offer, and that can take time. There aren’t many cold smokers out there, but instead of rushing to market, it was over a year between Graham’s lightbulb moment and his first commercial batch of smoked sugar, during which time he mastered the technique of a wood-fired smoker and refined the blend of wood he would use. Patience is a virtue. So, too, is hard graft.

■ smokybrae.com

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Bakery

BORN AND BREAD Jay Thundercliffe finds out how a major health scare led to the creation of a new bakery in the village of Douglas

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t was a very bad case of pneumonia that helped turn Jamie Harris from globe-trotting salesman into local baker. ‘I really could have died,’ he recalls. ‘My wife and I were only a year into our 10-year plan – which needed a bit of a rewrite.’ A friend’s suggestion while in his recovery bed led to a baking course at New College Lanarkshire’s respected Motherwell campus kitchen.

Born in the South Lanarkshire village of Douglas, Harris moved on in his twenties to odd-job it around the world, which turned into a career proper-jobbing it around the world as an account manager for various companies. It’s a career that has paid dividends for his bakery start-up in Douglas, the Post Office Bake House: ‘My experience in sales has really helped me negotiate deals with suppliers – I’ve saved thousands by being a bit necky.’

Giving the old post office a new lease of life is indicative of the changes Douglas has gone through. Harris feels it’s ready for a contemporary bakers. ‘It was still a pit village when I was a boy,

busy with people who had some money in their pocket,’ he remembers. ‘After all that went it had the usual brain-drain, but it’s been picking up now for several years. It’s back on its feet and locals are willing to spend a bit more on produce that’s made with better quality ingredients.’

Somewhat against the grain for Lanarkshire’s bakers, Harris won’t be doing much sweet stuff.

‘I’m sticking to the savouries at first – breads, rolls, sourdoughs, pies, etc. Once we’re up and running and the finances are better, we’ll start on the cakes.

I will do a pain au chocolat though – because I like them. And a neighbour has asked to use our ovens to bake cakes so we’ll probably have plenty for sale.’

Utilising some of Lanarkshire’s famed suppliers such as Ramsay of Carluke for bacon, black pudding and ham, Harris is certain one ingredient makes the difference: ‘Butter! Nobody uses it anymore. Way too much margarine in pastry these days. Do the Pepsi challenge on it – butter will win out everytime.’

■ fb.com/TPOBakeHouse

Jamie Harris, centre

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Roadside pitstops

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HIT THE ROAD

Keith Smith discovers it’s well worth jumping in the car to explore some of Lanarkshire’s culinary roadside pitstops

The Big Red Barn

runk roads, backroads, B-roads and bypasses - there’s no escaping the fact that Lanarkshire is crisscrossed by all manner of highways and byways. From the suburban sprawl of the M8 corridor and M73 and M74 motorways to the relatively rural routes through the Clyde and Avon Valleys, whether you’re travelling north, south or cross-country, if you’re negotiating the Central Belt chances are your journey is going to take you through the county.

Where once there was little more to the region’s roadside sustenance than the dubious delights of dodgy burger vans or stodgy service station fare, our tarmac travails have been eased somewhat in recent times. Thanks to a mini-boom in farm shops, cafés and purpose-built establishments, it’s now well worth getting in the car even if you aren’t actually trying to get anywhere in particular.

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At the crossing where the A721 Glasgow to Borders cross-country route bisects the A702 Edinburgh to Biggar road is the Big Red Barn. This distinctive, repurposed cow barn is now a family-run country café that’s also big on sustainability – a biomass boiler and wind turbine are just some of the features that demonstrate their eco-friendly credentials. Local produce, including baked goods from the nearby Garvald West Linton Bakery, are used wherever possible too, and the shop stocks a small range of choice Scottish suppliers such as apple juice from Clyde Valley Orchards alongside their own biscuits, jam and chutney.

If you’re after something on the go (or just fancy braving the elements), they’ve recently added the Little Red Pie Shed, which as the name suggests, offers homemade pies and tarts. If you’re keen to work up an appetite -- or work off one

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Roadside pitstops

The Scrib Tree (bottom left); Hickety Pickety (above & top left)

of those pies – there’s also more than 80 acres of mixed woodland, including some enchanting views of the Pentlands, with trails starting from the car park.

Awarded Best Newcomer at the 2018 Crema Scottish Café Awards, Hickety Pickety’s homebaked cakes are definitely worth a detour. The setting, a converted barn on the A706 at Muirfoot Farm near Forth, isn’t too shabby either, with a sunny courtyard in which to enjoy breakfast, brunch and seasonal lunch specials during the summer months.

Located in the centre of Douglas, on what was formerly a gap site, The Scrib Tree is a purpose-built pitstop which has transformed a previously scruffy plot into a smart, welcoming destination.

With a strict sourcing hierachy that puts the emphasis on fresh, home-grown or hyper-local ingredients, food miles are carefully monitored to ensure produce is on the roads less than those who stop in to purchase it. Breakfast is a big deal here, from just-baked croissants and crumpets to smoked salmon and bacon courtesy of the renowned Ramsay’s of Carluke. Lunches, light snacks, coffee and cake also make it worth the short

detour from the M74, while regular supper clubs allow chef and partner John Gold further opportunity to demonstrate his culinary credentials.

The offering at Overton Farm has come a long way from selling sacks of tatties by the farm gate. Now, complete with its own butchery, a well-stocked farm shop and a 100-seater restaurant, the Young family’s enterprise, just off the A72 Lanark Road near Crossford, has evolved beyond recognition since its early days. That steady diversification also means the menu at The Oven at Overton, their café which opened in 2014, is like a paean to the fruits of their labours. Beef, pork, vegetables and eggs from the farm all play a starring role in the homemade dishes and cakes. What’s not grown, laid or reared on-site is usually sourced from some of Lanarkshire’s finest producers; the bread, for instance, comes courtesy of Scotland’s oldest bakery, Alexander Taylor of Strathhaven. There’s a huge selection of meat and more to take home too and, if you time it right – just after noon on a Thursday – you can also take advantage of their weekly visit from Jim and the Anstruther Fish Van.

> MORE INFO ■ thebigredbarn company.co.uk ■ fb.com/ hicketypickety ■ thescribtree.co.uk ■ farmshoplanarkshire. co.uk The Lanarkshire Larder 15

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Nose-to-tail

> BETTER BRU

list.co.uk

CATTLE CALL Malcolm Jack learns that key trends such as nose-to-tail eating and traceability have been good for business at Lanarkshire meat wholesaler MacDuff ndrew Duff of Wishaw-based wholesale butchers MacDuff boastfully describes the fourthgeneration family firm’s meat as ‘the Rolls Royce of Scottish beef’. Insofar as it’s possible to enjoy every last part of their flagship product from bumper to bumper, he sort of has a point.

‘We’ve recently seen a trend towards more restaurants employing their own butcher or having butchery capabilities on-site,’ says Duff on the subject of the nose-to-tail cooking movement, something they’ve done well to tap into by selling whole carcasses. ‘It means not only cost savings,’ he continues, ‘but also that they’re able to offer a much wider range of cuts to their customers.’ This year, it has helped MacDuff win Scotch Brand Product of the Year at the 2018 Scotland Food & Drink Excellence Awards.

‘It’s been good for business,’ Duff acknowledges, ‘and we’re now working with a number of top chefs and restaurants who are promoting our beef on social media and also on their menus. We offer full traceability which is key to this market

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Founded in Falkirk in 1875 and now based at Cumbernauld, AG Barr – generally known as Barr’s – produce what is often regarded as Scotland’s second national drink: Irn-Bru. It’s bright orange, fizzy, and has an iconic status, helped by clever branding and a widely regarded ability to cure hangovers. Until early 2018 it had a very hefty sugar content but all that changed as Barr’s cut the sweet stuff by over 50 per cent to avoid the ‘sugar tax’ – correctly called the Soft Drinks Industry Levy, designed to curb the amount of sugar we consume.

There was outcry from some, a petition with 50k signatures to leave it alone, and stories of people stocking up on the old recipe. In the end, most drinkers can’t tell the difference.

■ agbarr.co.uk

and it also ties in with the whole farmto-fork ethos which we’re also keen to support.’

MacDuff source their cattle from a small selection of trusted farms in the Scottish Lowlands and Borders, choosing only high-end breeds such as Charolais, Limousin and Aberdeen Angus cross, all of them under 30 months of age. ‘There’s a move back to more traditional breeds right now,’ says Duff. ‘We’re happy with that.’

Their prime cuts are matured on the bone to ensure tenderness, and their sides hang for a minimum of four days prior to cutting. They sell to high-end butchers and caterers across Scotland, England and beyond, with Andrew and his father Rory Duff hand-picking all the meat for customers every morning.

The key to a particularly good cow?

A bit of rough. ‘We only buy cattle that have been grass fed,’ Duff explains. ‘This natural diet is supplemented with root crops and grass silage. Cattle must have roughage to ruminate. That’s good for their guts. In turn it affects the taste.’

■ macduffbeef.co.uk

Andrew and Rory Duff

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Beer

Brewing up a storm

David Kirkwood meets a couple of Cumbernauld brewers making their mark on the Scottish craft beer scene

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he interest in craft beer has continued to swell at an impressive rate all over Scotland, to the extent that even the smallest supermarkets now have a couple of hoppy pale ales and some local bottles on their shelves. The proliferation of breweries continues too, with nearly 100 across the country. And in Cumbernauld, a pair of producers are staking their claim in that burgeoning market.

First came Lawman Brewing Company, so named because brewer Craig Laurie (pictured) is a qualified lawyer. He never practised though. Or even studied much. ‘During my final year in 2013, when I was supposed to be writing my dissertation, I was spending far more time reading about home brewing!’ admits Craig. It became a source of income far preferable to any return to the legal profession.

‘I just enjoyed making beer that I would like to drink,’ he continues, a strikingly simple explanation that speaks to the basic ethos of many start-up brewers.

Of course, success rests on others wanting to drink it too. Enter Paul McDonagh, landlord of Glasgow pub The Bon Accord, and now you’ll always find at least one of Lawman’s core of eight beers on cask there.

Next step? The full range in 330ml bottles, with both

Scottish and Swedish distribution lined up.

You could say that Out of Town Brewing’s James Morton wrote the book on homebrewing, having published a manual on the subject several years ago. He and fellow homebrewers Richard O’Brien and Owen Sheerins went out on their own in 2016, despite still maintaining their day jobs. ‘I wouldn’t say it was part time!’ protests O’Brien, given they commit 30 hours a week to the brewery. ‘More like a very expensive hobby. Though we turn a good profit, it’s all going straight back into the business stage.’

It’s admirable stuff – with no capital investment and equipment sourced from old jam storage tanks, pub beer chillers and Italian olive oil pots, they’ve gained a foothold in Glasgow, with beers like Blood Orange Milkshake IPA and North East Coast IPA showing an awareness of the ever-changing styles and trends of the market.

Both breweries try and attend as many beer festivals across the country as possible – an invaluable way of reaching a large part of their market in a short period of time. In fact, be it speciality shops, bars, or wider beer gatherings, both Lawman and Out of Town are starting to make their mark on the brewing scene.

■ lawmanbrew.co.uk; outoftown.co

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Ice-cream

list.co.uk

Equi’s

CHILL OUT Lanarkshire is spoiled for choice when it comes to ice-cream producers. Briony Cullin takes a look at the main players and the new flavours and products they’re bringing to market espite it rarely being warm enough to constitute ‘ice-cream weather’ in Scotland (with occasional exceptions), we’re incredibly passionate about icy treats, and Lanarkshire abounds with well-known ice-cream businesses.

One of the region’s stalwarts is Equi’s, founded in Hamilton in 1922 by Pietro Equi, who had arrived in Glasgow five years earlier at the age of 15. ‘We’ve been making ice-cream since 1922 and four generations later we are still working with the same ethos of using the best

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Scottish milk and cream, and the finest and freshest ingredients,’ says managing director David Equi.

They’ve had a busy year. In February, their raspberry ripple was judged the best in the UK at the National Ice-Cream Competition, while in June, their double cream vanilla picked up the gold medal at the Scottish Ice-Cream Championship.

As well as traditional favourites, Equi’s have expanded their range to suit modern tastes with innovative and quirky flavours – think peanut butter cup, or lemon

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Ice-cream

meringue – and they pride themselves on stirring up new combinations in their flavour lab, even creating flavours to tiein with The Great British Bake Off. Their main factory produces 50 flavours for over 300 wholesale customers in Scotland and is available to buy in 260 Co-op stores too.

Heading west, just outside East Kilbride, John and Micki Henderson run a smaller-scale operation under the banner of Thorntonhall Farmhouse Ice Cream.

Based at Meikle Dripps Farm, their products are made fresh each day using milk from their own herd of dairy cows, producing silky ice-cream without using artificial colours, stabilisers or emulsifiers.

They also create bespoke ice-creams and sorbets with unusual flavours for special occasions. Among the more experimental creations they’ve come up with are black pepper ice-cream and Buckfast ice-cream – the only proviso is you need to commit to buying a batch of around 16 to 18 litres. In addition, they’ve also purchased an ice-cream cart and pod to use at weddings and events.

Taylors of Biggar is another popular choice among Lanarkshire locals. Nestled in some of Scotland’s best dairy farming territory, visitors to Biggar flock to their retail outlet, Cones and Candies, on the town’s High Street. The business was established in 1968 and they’ve been using traditional ice-cream recipes ever since.

Milk is sourced from local farms and they create bespoke flavours like ginger and strawberry shortcake to complement more established favourites.

New Lanark Ice Cream is made in the World Heritage site it takes its name from, based in the village’s mechanics’ workshop. This small operator dishes up a range that includes flavours such as jammy dodger, puff candy and raspberry cranachan or just a simple vanilla for traditionalists. Owned by the New Lanark Trust, it means that every time you buy a cone or tub, you’re contributing to the restoration and upkeep of the historic site.

Finally, another traditional ice-cream business which has a long-standing reputation in the area is Soave’s. The family came from the town of Cassino near Rome, landing in Lanarkshire in 1914 where the family café and ice-cream business began. Today, they supply hotels, restaurants, shops, cafés and parlours.

The family has retained their original ice-cream recipe throughout but has expanded their range to include flavours like Scottish tablet, honeycomb sensation and vanilla royale.

With all these businesses continuing to innovate with quirky flavours, while building on and preserving their traditional methods, there should be no shortage of delicious ice-cream delights to satisfy that Scottish sweet tooth well into the future.

> MORE INFO

Clockwise from left: New Lanark Ice Cream; Thorntonhall Farmhouse Ice Cream; Soave’s

■ equisicecream.com ■ thorntonhalicecream. co.uk ■ conesandcandies. co.uk ■ newlanark.org/ visitorcentre/newlanark-ice-cream ■ soaves.co.uk

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EDINBURGH & GLASGOW

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Biscuits

ACROSS THE BORDER Just a couple of miles from New Lanark, where social reformer and philanthropist Robert Owen pioneered his vision of a model community in the 1800s, Keith Smith finds a modern manufacturer operating in a similar spirit aving started with just four workers back in 1984, Border Biscuits is now one of the area’s key employers, with over 150 personnel at their South Faulds Road production facility.

The Lanark-based biscuiteers now sell over 100 million biscuits worldwide annually and part of that success can be attributed to the loyalty of their workforce, says production manager Elaine Bone: ‘People are the heart and soul of our operation; almost a third of my colleagues have been at the company for at least ten years and we genuinely enjoy working together.’

That longevity also ensures high standards, with five employees making up a tasting panel that meets regularly to not only sample potential new products, but monitor the continued quality of existing favourites as well.

And while there can’t be many perks better than being paid to munch your way through a mountain of biscuits, there’s plenty more to make the workplace attractive besides. Having introduced the Living Wage for permanent operatives in 2015, the firm then redesigned their production schedules at the beginning of 2018, moving to a five-day operation, to ensure that staff got each weekend off.

And just like Robert Owen, the organisation also recognises the value of ensuring that the local community,

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where many of their workers live, is as pleasant and agreeable as possible. That’s why they donate 10% of their annual profits to good causes in the area, and offer workers additional paid annual leave to volunteer with Lanark Community Development Trust and Clydesdale Community Initiatives. ‘The team from Border Biscuits have lent a hand with a number of our projects,’ says Niall McShannon, director of Clydesdale Community Initiatives. ‘The staff are always really enthusiastic and their help has been invaluable and enabled us to go from strength to strength.’

Maybe it’s no surprise then that they’ve had good cookie-karma in recent years. Firstly they secured a multimillion pound investment in 2016, allowing an overhaul in production and branding. The company then subsequently forced its way into the Scottish Grocer’s list of the top 20 biggest food brands in the country, and their chocolate ginger biscuit line has become the top-seller in the UK, outselling all own-label varieties combined, with both of those feats recognised with two prizes at the 2018 Scottish Food & Drink Excellence Awards.

■ borderbiscuits.co.uk

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Down on the Farm Malcolm Jack finds the changing face of Scottish farming brought to life at the National Museum of Rural Life near East Kilbride ertile-minded foodies on the hunt for a way to further cultivate their knowledge of the fieldto-plate journey should look no further than the National Museum of Rural Life. Situated near East Kilbride, and combining a modern museum with an historic working farm, it tells the story of agriculture in Lanarkshire and beyond from its roots right through to the present day, allowing visitors to witness farming practices old and new.

The museum explores radical changes in rural life – social, political, technological and personal – through the ages. Content ranges from farm machinery to domestic interiors, archive film footage and historic animal portraits. The working farm tracks the rhythm of the changing seasons from lambing to haymaking, and is home to pigs, sheep, horses, hens and Ayrshire dairy cows.

‘Our Ayrshire cows are milked daily and this process can been seen from the visitor viewing platform in the milking byre,’ explains Shirley Maciver, the museum’s general manager. You might even wind up drinking a glass of their white stuff somewhere down the line. ‘We

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sell our milk to a wholly British farmer-owned dairy co-operative,’ says Maciver, ‘so our milk may end up in your glass or in regional cheeses.’

Visitors can explore acres of open fields and take a tractor tour to see the Georgian farmhouse with its 1950s interior, a relic from before the property and its land were gifted to the National Trust for Scotland in 1992 by then owner Margaret Reid. ‘The traditional farm had been worked by her family for 10 generations tracing back over 400 years,’ Maciver explains, ‘but incredibly it had never been intensively cultivated, which has resulted in the land being environmentally rich and diverse with many traditional rural features which have vanished from the Scottish countryside.’

Its story speaks to an entire near-lost agricultural history in the surrounding area. ‘South Lanarkshire, and in particular East Kilbride, was mostly greenbelt with a wealth of farms,’ says Maciver. ‘However, when the New Town was created in 1947, much of this land was repurposed. Therefore our museum and working farm are even more precious.’

■ nms.ac.uk/national-museum-of-rural-life

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Gin

SMALL WONDER Jay Thundercliffe chats to Jenny McKerr about the creation of the Wee Farm Distillery, South Lanarkshire’s first micro-distillery

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enny McKerr has spent most of her working life in the beef industry. It’s a passion that led to her taking over a small livestock farm at Climpy in South Lanarkshire a couple of years ago. So when she decided to start up the only distillery currently operating in the county, she was clear what sort of gin she wanted to make. ’I’ve got a real passion for farming and beef,’ explains McKerr, ‘so our starting point was that the gin should go well with a good steak. It’s always red wine with a steak, which can dehydrate you – we wanted a drink that would be more refreshing, while still complementing the beef.’ The resulting Drover’s Gin has 13 botanicals including citrus, thistle and heather. More unusually it also includes pink peppercorns and allspice, which McKerr credits most for the successful marriage with prime Scottish beef.

There’s been something of a clamour for the gin, with her first batch of 100 bottles selling out in a matter of days. Batch two went at the gin-based Juniper Festival held in Edinburgh, part of the

gin scene of festivals and events that has shown McKerr an unexpected side to spirit production: ‘When I started up I imagined it might be just me alone, filling bottles and labelling, but I’ve been going to shows and events and the people I’ve met have been fantastic, really passionate and knowledgeable.’

The most important member of the operation is Morag, the mini still installed at the farm. ‘She’s only wee at 30 litres but she’s really good,’ says McKerr. ‘Her size means we can experiment a bit more, try out new botanicals and work on our future products.’ Those products also include the Wagyu Shorthorn cross cattle that are expected to be treading McKerr’s fields soon.

Meanwhile, South Lanarkshire’s first microdistillery is causing something of a stir in the sleepy hills. ‘We’re in Climpy – not much happens here so there’s a real buzz at the new distillery and we’re encouraging people to come and pick up their orders.

We’ll introduce them to Morag – and our cows.’

■ theweefarmdistillery.co.uk

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South Lanarkshire

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Lanarkshire Food Round-up

list.co.uk

A LANARKSHIRE MENU

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Lanarkshire Food Round-up

Looking to discover a taste of Lanarkshire? This round-up by Jay Thundercliffe introduces you to what’s grown, reared, made and brewed in the region

FRUIT & VEG anarkshire’s fruit cultivation was famously based along the Clyde Valley, but these days it’s not as prominent as in the past. John Hannah Growers (johnhannahgrowers.co.uk), now the only commercial strawberry grower in the area, produces tons of berries a year from their 20,000 plants and their fruit finds its way to numerous local shops and farmers’ markets. Apple orchards were once widespread in the area, and community cooperative group Clyde Valley Orchards (fb.com/ ClydeValleyOrchards) are dedicated to restoring and utilising what remains in the region, selling their apple juice at local outlets.

From humble beginnings boiling beetroot, Airdrie’s Albert Bartlett (albertbartlett.com) supplies one in five of the potatoes eaten in the UK so there’s a good chance most people have tried lots of them already, including their popular Rooster variety. Bartlett is also home to the Scotty Brand (scottybrand.com), whose range of fresh Scottish produce from a collection of farms plus soups and cakes from their kitchen can be found on major supermarket shelves. On a much smaller scale, a local organic box scheme is run by The Whole Shebag, with fresh fruit and veg from a farm which straddles the north-east boundary of South Lanarkshire. Motherwell’s Scotia Produce (scotiaproduce.co.uk) are fruit and vegetable processors and salad producers selling wholesale.

Making use of the yesteryear gluts of Lanarkshire fruit and veg has left a strong tradition of preserving in the region. R&W Scott (randwscott.com) still produce jams in Carluke, though

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no longer with fruit from the founding brothers’ own farm as they did for about a century from beginnings in 1880. Others in the area have taken up small-batch preserving including East Kilbride’s Wild Fig (see also p.37), a catering and consultancy company who also produce marmalades and chutneys – utilising Scottish whisky and rum in their awardwinning creations. Miller’s Larder (millerslarder.co.uk), set up by Jean and George Miller in Stonehouse, produce a range of chutneys and jellies using traditional methods, with their Perfyit Piccalilli served up by hotel groups and at The Open golf championship, with jars available from select local retailers (see also p.45). Also stirring their preserving pans are Overton Farm, Biggar Flavour and The Big Red Barn.

Of course, there would be little of anything without plenty of bees. Plan Bee (see p.8) are beekeepers and a hive management service, who move bees from job to job, and they also produce the award-winning Origin Honey range (originhoney.com), with varieties produced from their Scottish hives. They also make Honeygar – a blend of aged cider vinegar and their honey, which mixes salad dressing with health tonic.

The Organic Blending Company

(organicblending.com), based at East Kilbride, have a history of producing herbs and spices that stretches back for a century. Their range, available at numerous shops across the region and online, now includes sprinkles, marinades, and mixes for gravies and stuffings. Smoky Brae (see p.12) produce a range of smoked seasonings, sugars and rubs from their base near Strathaven.

BEEF, LAMB, GAME AND OTHER MEAT he fertile pastures covering much of Lanarkshire have helped create outstanding meat (see also p.10), including the animals born, bred and slaughtered on the Carmichael

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> EUROPEAN LEAVENS

The Germans take baking seriously, and when Herr Wichmann founded the Bavarian Bakehouse in Kirkintilloch in 1984, he set about teaching the traditional skills of his homeland to a team of local bakers.

The Wichmann family is now retired, but their successors continue to produce superior wheat, rye, sourdough and spelt loaves without preservatives or additives. Animal fats are avoided, making most breads suitable for vegans (although a few use butter). Other products include rolls, bagels, fresh cream cakes, pastries and – in one concession to Scotland’s own baking tradition – scones.

Wholesale only, the Bakehouse supplies many delis, cafés and restaurants through Glasgow and westcentral Scotland.

■ bavarianbakehouse. co.uk

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Lanarkshire Food Round-up

> WHO MADE ALL THE PIES?

Shotts is the epicentre of the Scotch pie. It has been home to Bells Food Group since Donald Bell began making pancakes and scones from his home in 1931. In 1955 Bells introduced their Scotch pie – the circular-shell meat pie familiar to every Scot. These days the company is proud to claim that four out of five Scotch pies devoured are theirs – roughly half a million a week.

With an ever-growing turnover of around £18.5 million and recent expansions, it’s not all down to the pies (steak, chicken curry and macaroni included), with sausage rolls, dumpling, cakes and the famous Kirriemuir gingerbread also on the menu. Bells were also the first to introduce Scotland to puff pastry in a packet back in the 1950s, and today are the UK’s biggest independent pastry provider to the pros.

■ bellsfoodgroup. co.uk

Estate, with lamb, venison and beef

offering total traceability, similarly with the top-quality meat from Overton Farm Shop & Butchery. Longstanding family businesses such as Ramsay of Carluke have perfected not just renowned cured bacon but also black pudding capable of casting a shadow over any in the country, even from Stornoway. The meat from Damn Delicious is exactly that – from cattle reared on Michael Shannon’s farm at Thankerton and sold in his farm shop and online.

Strathaven-based St Brides Poultry are renowned for their slow-reared chickens, which find their way into local restaurants as well as onto Michelinstarred tables. They also raise ducks, guinea fowl, turkeys and capons, and will take orders for their birds online.

Also near Strathaven is Harris Farm Meats (see p.6 & p.33), rearing highwelfare animals such as rare-breed pigs, boer goats and native breed sheep, which can be ordered for delivery or picked up at their weekend farm shop.

BREAD, CAKES & CHOCOLATE t’s hard to imagine that anyone in the Western world wouldn’t recognise a teacake from Tunnock’s (see p.12), such is the prevalence of this treat throughout Scotland and beyond. A rival teacake is produced by Coatbridgebased confectioners Lees of Scotland (leesfoods.co.uk), along with a range of chocolate cream bars and more.

Border Biscuits, founded in 1984, have become so recognisable a sight in shops that the chance to taste their famous dark chocolate gingers is never too far away. Shotts-based Bells Food Group (see panel, left) manufacture an array of pies and cakes, available across the UK, including scotch and steak pies and their headline Kirriemuir gingerbread.

Another large-scale cake manufacturer is Lightbody, part of the Finsbury Food Group and based in Hamilton, where it began as a family bakery back in 1885. It

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list.co.uk

is the UK’s largest supplier of celebration cakes to major retailers. On a much smaller scale, Simple Simon’s Perfect Pies, says it all about these quality pastry products handmade near Biggar.

Those wanting traditional bread are well served in Lanarkshire which has a wealth of independent bakehouses and high-street outlets (see also Where to Buy section). Germanic baking methods are upheld at Cumbernauld’s Bavarian Bakehouse (see p.27), while Battlefield Bakery (battlefieldbakery. co.uk), based near Strathaven does a range of farmhouse loaves and breads as well as biscuits and sweet treats – available in sister outlet Duke’s Deli in Lanark or at various markets across the region. In Strathaven itself, long-standing Alexander Taylor dishes out bakes and cakes from its bustling Waterside Bakery. Free-from loaves and rolls made

by North Lanarkshire wholesaler Just: Gluten Free Bakery (justglutenfree. co.uk) are available from Waitrose and other local retailers. Motherwell-based Kerrs Bakery (kerrsbakery.com) are one of Scotland’s main providers of caramel cakes and other confections to the trade.

Artisan chocolatiers are satisfying the region’s sweet tooth including Joanne Whiteley’s Chocolat Blanc outlet in Hamilton, and Cambuslang-based Raven Chocolate (ravenchocolate.co.uk), who produce a range of luxury, ethically minded vegan bars, hot chocolate and more.

Having a sugary treat was once frustrating for those with dietary intolerances, until Lazy Day Foods developed their range of free-from products, including biscuits, bars and tiffins.

DAIRY ood grazing country means milk – sheep’s milk in the case of the famous unpasteurised Lanark Blue made by Errington Cheese using milk from their own flock. They also make a ewe’s milk hard cheese, Cora Linn. Production doesn’t get much bigger than at Wiseman Dairies, now part of Müller, who supply about a third

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Lanarkshire Food Round-up

> FINE-DINING DYNASTY

of the UK’s milk – easily recognisable from their cow-pattern livery. On a much smaller scale is Clyde Organics (clydeorganics.co.uk) who produce organic milk and cream on their farm in the Clyde Valley, available from smaller outlets across the region.

Rather than cheese, much more milk in Lanarkshire goes into the making of the many ice-cream offerings (see also p.18), including popular varieties

by Equi’s and Soave’s, available at a number of outlets across the region.

Taylor’s of Biggar are a long-standing churner, selling their ice-cream from Cones and Candies in the town.

Close to East Kilbride is Thorntonhall Farmhouse Ice Cream, often to be found selling their creamy concoctions at farmers’ markets, while the icecream being made at New Lanark has become a serial award-winner and is available at the World Heritage Site as well as various shops and tearooms.

WHISKY, BEER & OTHER DRINKS anarkshire has got in on the gin renaissance recently with two producers selling the juniperinfused spirit. Micro-distilling on site is the Wee Farm Distillery (see p.23), where beef farmer Jenny McKerr has designed her Drover’s Gin to complement a prime Scottish steak. Brothers Euan and

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Stuart McVicar are doing the research and development for their Biggar Gin near the town, while also growing botanicals on their old mill site. Their gin, whose greyhound logo harks back to the historic Biggar Coursing Club of drink connoisseurs, is currently made in Perthshire but, with planning permission in place, 2019 should see them distilling in South Lanarkshire.

There may no be whisky distilling in Lanarkshire yet but there is still plenty of whisky around. Inver House Distillers (inverhouse.co.uk) have warehousing and blending facilities in Airdrie, where they can handle half a million barrels from their five distilleries in Scotland. East Kilbride is bottling home to Burn Stewart Distillers (burnstewartdistillers.com) for their brands including Black Bottle and Tobermory single malt.

For a taste of local beer, try Strathaven Ales and their range of beers made at historic Craigmill Brewery.

Cumbernauld is becoming something of a beer centre with two craft brewers based there – Out of Town Brewing and Lawman Brewing Company (see p.17), while Coatbridge-based Veterans Brewing (veteransbrewing.co.uk) are the UK’s first craft brewery owned and run by veterans. North Lanarkshire is also home to that most iconic and popular of Scottish products: Irn-Bru, made by AG Barr near Cumbernauld (see p.16).

It was little surprise that one of the world’s most famous chefs, Albert Roux, announced a new restaurant at Crossbasket Castle near Blantyre in 2016. He’s been an increasing presence in Scotland, spurred on by his affection for the nation, since opening his first of several Chez Roux restaurants at Rocpool Reserve Hotel in Inverness in 2008. The £10 million renovation of Crossbasket Castle

by Steve and Alison Timoney created a fitting setting for Albert’s new restaurant. What was a little different this time was that he brought more of his family with him – co-branding the restaurant at Crossbasket with son Michel Roux Jr, as with their joint venture at Inverlochy Castle near Fort William. Albert’s granddaughter Emily has also joined in with influence and appearances in the Crossbasket kitchen.

■ crossbasketcastle. com

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Where to Buy

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WHERE TO BUY

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Where to Buy

In addition to the businesses listed below, Lanarkshire produce can be bought directly from producers featured elsewhere – such as those in our Lanarkshire food round-up on pages 26–29. Entries below are grouped into three geographical areas, and within each area entries are sorted alphabetically.

Christie the Baker

NORTH LANARKSHIRE

S Collins and Son

Alex Graham

A modernised, dynamic and friendly butcher offering carefully sourced meat, ready meals and other oven-ready items, with delivery and click and collect options also available.

BAKERY • 7 Constarry Road, Croy G65 9HD,

01236 823790 • 1 West Burnside Street, Kilsyth G65 0HL, 01236 823790, agrahamcatering.co.uk

A bakery, takeaway and simple tearoom in the centre of Kilsyth linked to a small shop in Croy and a catering, wedding and events business.

BAKERY

• 12 Graham Street, Airdrie ML6 6BU, 01236 763639 • 56 Main Street, Coatbridge ML5 3AE, 01236 424230, christiethebaker.co.uk

Award-winning bakery for wholesale and retail with branches in Airdrie and Coatbridge selling breads, rolls, pies, and plenty of sweet cakes and bakes.

BUTCHER

7 Lindsaybeg Road, Muirhead G69 9DR, 0141 779 2028, scollinsandson.co.uk

Coopers Butchers BUTCHER

179 Main Street, Bellshill ML4 1AH, 01698 328484

Butcher Sandy Cooper supplies meats

SERIOUS ABOUT STEAK @Scotchkitchen @SimplyScotch1

WWW.SCOTCHKITCHEN.COM/SCOTCH-BEEF-CLUB Visit list.co.uk/offers throughout the year for your chance to win exclusive Scotch Beef Club experiences

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Where to Buy

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and shellfish, eggs and vac-packed meat is available fresh from the shop.

Hugh Black & Sons BUTCHER

• 7 Hallcraig Street, Airdrie ML6 6AH, 01236 762328 • 38 Main Street, Armadale EH48 3QA, 01501 731404 • Block 3, Units 10 & 11, Whiteside Industrial Estate, Bathgate EH48 2RX, 01506 651460 • 79 Main Street, Coatbridge ML5 3EH, 01236 424618 • 52 Caledonian Road, Wishaw ML2 8AR, 01698 376988, hbsbutchers.com

Chocolat Blanc

sourced from Wishaw abattoir and Lanark market, as well as baking Scotch and steak pies in house.

Smartly presented independent high street butchers with shops in various Lanarkshire towns, selling a traditional range of meat cuts, pies and cooked meats.

The Cross Butchers BUTCHER

James Chapman Butchers

1–3 Main Street, Kilsyth G65 0AH, 01236 821211

BUTCHER

A well-respected traditional local butcher, the Cross Butchers sources meat from regional farms and markets and offers a wide range of raw and cooked meats along with highly rated Scotch pies.

Ferguson of Airdrie BUTCHER

3 Buchanan Street, Airdrie ML6 6BG, 01236 763333, fergusonsbutchers. co.uk

Tucked away in a side street in central Airdrie, this Q-Guild butcher sources from a few carefully selected local sources for the majority of its meat, as well as producing sausages, puddings, pies and other bakery on-site.

George Hughes Fishmongers FISHMONGER

8 Backbrae Street, Kilsyth G65 0NH, 01236 822330, freshfishdaily.co.uk

Also known as the Aberdeen Fish Shop, this branch of George Hughes fishmonger links into their Seabird delivery service, available to both commercial and domestic customers. A wide range of fish

• Unit 5, Main Street, Cleland ML1 5QW, 01698 861544 • 12–14 Brandon Arcade, Motherwell ML1 1RJ, 01698 262557 • 35 Glasgow Road, Wishaw ML2 7PG, 01698 372028 • 95 Main Street, Wishaw ML2 7AU, 01698 373236, jameschapmanbutchers.co.uk

A family butcher established in 1893 with five shops across Wishaw, Carluke, Motherwell and Cleland, selling meat from their own abattoir and pies from their own bakehouse.

Lees of Scotland Ltd. CONFECTIONERY MANUFACTURER

North Caldeen Road, Coatbridge ML5 4EF, 01236 441600, leesfoods.co.uk

Well-known manufacturer of confectionary and sweets, including their famous macaroons, snowballs, teacakes and tablet. A factory shop on-site sells the range.

G Miller & Sons GREENGROCER / FOOD STORE

69 Main Street, Kilsyth G65 0AH, 01236 822198, gmillerandson.co.uk

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Where to Buy

SOUTH LANARKSHIRE (EXCLUDING

THE CLYDE VALLEY)

CHEF’S CHOICE SCOTT BAXTER ON HARRIS FARM MEATS

Alexander Taylor BAKERY / CAFÉ

J Morrison & Son BUTCHER

248 Clydesdale Street, New Stevenson ML1 4JH, 01698 732916

10–11 Waterside Street, Strathaven ML10 6AW, 01357 521260, alexandertaylorbakery.co.uk

A popular family butcher open since the 1970s, with meat sourced from local farms, and an in-house bakery doing steak pies and celebrated apple pies.

One of the oldest bakeries in Scotland with a thoroughly loyal and well-earned following. Artisan breads and cakes and a proper focus on locality and seasonality are defining features.

Paul’s Quality Butchers

Artisan Buon Giorno Bakery

BUTCHER

BAKERY

16b Main Road, Condorrat, Cumbernauld G67 4BS, 01236 356793

• 7 Hunter Street, East Kilbride G74 4LZ, 01355 225641 • 18 St Leonard’s Square, East Kilbride G74 2AT, 07843 601223 • 10 Greenhills Square, Greenhills Shopping Centre, East Kilbride G75 8TT, 01355 243711

Paul Conway encourages a lively community spirit in his butcher shop which sells meat sourced from live auctions and local farms along with innovative ready-meal products.

Plan Bee HONEY MAKER

3/3 Etna Estate, Clamp Road, Motherwell ML2 7XQ, 01698 580572, planbeeltd.com

A beehive management service for companies, producing a range of honey from hives around Scotland as well as other products such as honeygar, and their honey beer, Beehive Brae. Buy online or directly during office hours.

Traditional Scottish and authentic Italian bakery supplying both wholesale and retail, with a dedication to gluten-free products.

The Baker’s Shop BAKERY

126 Main Street, Cambuslang G72 7EL, 0141 641 1196

A traditional bakers selling the usual selection of sausage rolls, pies, cakes and more.

G Buchanan & Sons Rennies Bakery

BUTCHER

BAKERY

• Unit 5, Burnbank Shopping Centre, Hamilton ML3 9HH, 01698 285526 • 177c Low Waters, Hamilton ML3 7QQ, 01698 427 877, gbuchananandsons.co.uk

22 Main Street, Kilsyth G65 0AQ, 01236 822188, renniesbakery.co.uk

Classic Scottish local bakers, Rennies sells bread, pies and sweet treats with a specialist line in decorated birthday and celebration cakes.

Wotherspoon Fishmongers

Family butcher with more than 100 years experience, and a big emphasis on traceability, local suppliers and their renowned top-secret Lorne sausage recipe.

FISHMONGER

16 Buchanan Street, Airdrie ML6 6BG, 01236 748668

A & L Campbell

Long-established wet fish shop in central Airdrie specialising in a classic range of the catch from Scottish ports.

49 Thornton Road, Kirkmuirhill ML11 9QE, 01555 893636, alcampbellbutchers.co.uk

BUTCHER

The supplier I have chosen is Harris Farm Meats at South Shields Farm, just outside Strathaven.

I first discovered Ruth Harris when she dropped in some wonderful goat to the restaurant that she had produced ethically on her farm she runs with her children (at Rissons we had a signature dish of goat shank with almond and apricot with purple sprouting broccoli). She also rears British Landrace, British Saddleback and Kunekune pigs, all produced to her exacting standards, and all of them wonderfully tasty.

Her website at harrisfarmmeats.scot gives lots of detail about her ethical approach to farming if you want to learn more about her.

■ Scott Baxter was co-owner and chef at the now-closed Rissons at Springvale, and recently helped friend Theo Giameos setting up coffee shop Roasted in Strathaven (see page 6).

PHOTO: STEPHEN ROBINSON

Long-established fruit and veg shop on Kilsyth’s pedestrianised main street, selling some local produce in season and a stock of other items including jams, biscuits, eggs and pet supplies.

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A family-run butchers with a diverse selection of produce, much of it sourced locally, with intriguingly flavoured sausages a speciality.

Henderson of Hamilton

Chocolat Blanc

Family butchers with a deli next door plus a fruit and veg stall in the mall, and a production kitchen in Blantyre.

Hendersons also supply the catering sector with beef, pork, lamb, chicken, venison, game and speciality meat.

CHOCOLATE MAKER

18 Haddow Street, Hamilton ML3 7HX, 07901 598964, chocolatblanc. co.uk

Gift-oriented handmade chocolates sold from the shop, with weddings and corporate events mainstays of the business.

BUTCHER

New Cross Shopping Centre, Lamb Street, Hamilton ML3 6AH, 01698 282548, hendersonhamilton.co.uk

Hugh Black & Sons BUTCHER

Harris Farm Meats

158 Main Street, Cambuslang G72 7EL, 0141 641 4066, hbsbutchers.com

FREE-RANGE MEAT

See page 32.

South Shields Farm, Strathaven ML10 6TY, 07925 854945, harrisfarmmeats.scot

Humble Pie Bakery

A small family farm near Strathaven rearing rare-breed pigs and sheep, with animal welfare and traditional-tasting meat the absolute priorities.

BAKERY

47a Main Street, Bothwell G71 8ER, 01698 853 242, humblepiebakery. co.uk

A stylish cupcake shop in a converted

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Victorian stable building, offering cupcakes, cakes, scones as well as classes. There are gluten-free options too, plus Italian-blend coffee and speciality tea.

St Bride’s Free Range Poultry Farm

James Alexander & Son

Top-drawer, free-range poultry farm that supplies some very impressive restaurants as well as allowing individual customers to purchase online.

BUTCHER

10 Common Green, Strathaven ML10 6AF, 01357 521366

Serving Strathaven since 1989, this classic high-street butcher is a family-run affair, known for its trusted suppliers and popular pies.

McIntyre Butchers BUTCHER

132a Dukes Road, Rutherglen G73 5AF, 0141 647 1410

A butcher specialising in locally sourced meats, including beef, lamb, pork and sometimes venison, with pies and sausage rolls made on-site.

POULTRY FARM

ORGANIC HERBS & SPICES

1 Singer Road, East Kilbride G75 0XS, 01355 576395, organicblending.com

East Kilbride-based manufacturers of a range of organic herbs and spices, sprinkles and marinades.

Smoky Brae SMOKEHOUSE

54 Bents Road, Chapelton, Strathaven ML10 6SA, 07401 396 302, smokybrae.com

Graham Johnston and family produce cold-smoked sugar, salt and other seasonings which are used in restaurants across the country, as well as being available to buy online.

Strathaven Ales Craigmill Brewery, Strathaven ML10 6PB, 01357 520419, strathavenales. com

Picturesque, highly regarded realale microbrewery on the outskirts of Strathaven, with a walk-in shop.

Taylors Fish FISHMONGER

The Post Office Bake House BAKERY

42 Ayr Road, Douglas ML11 0PU, 01555 850 188

Opened in summer 2018, Jamie Harris’s contemporary bakery specialises in breads such as sourdough, rolls and croissants, plus pies, Scotch eggs and other savouries.

• 1 Cadzow Street, Hamilton ML3 6EE, 01698 285106 • 193 Main Street, Rutherglen G73 2HG, 0141 647 2338

Traditional fishmongers, selling fish, as well as poultry and eggs, and bringing in the catch daily from markets in Edinburgh and Aberdeen.

J Preston

Thorntonhall Farmhouse Ice Cream

BUTCHER

ICE-CREAM MAKER

11 Green Street, Strathaven ML10 6LT, 01357 521251, prestonsofstrathaven.co.uk

Meikle Dripps Farm, Waterfoot Road, Thorntonhall G74 5AD, 0141 644 2226, thorntonhallicecream. co.uk

Award-winning butcher with sausages and steak pies of the highest order, alongside haggis, black pudding, burgers and meatloaf, plus gluten-free options and ready meals.

KYM FLETCHER ON LOCAL MEAT

High Kype Road, Sandford, Strathaven ML10 6PR, 01357 529989, stbridespoultry.co.uk

BREWERY

The Organic Blending Company

CHEF’S CHOICE

Farm-fresh ice-cream and sorbets made on-site with no artificial colours, stabilisers or emulsifiers, so it’s naturally white. Buy at the farm or online.

I feel strongly about supporting homemade and small local producers, being one myself. It’s an ethos we’ve followed at The Wallace Tea Rooms where we make almost everything in-house.

We have used Damn Delicious butchers in Thankerton for the last five years as we trust Michael (Shannon) to produce top quality burgers, gammon and Aberdeen Angus Lorne sausage for us. His knowledge as a feed merchant carries through into the quality of his cattle and we have never been disappointed.

We also use the Carmichael Estate for our venison and lamb as we feel strongly about animal welfare, and their single estate policy – where animals are born, reared, butchered and sold without stressful transportation to abattoirs in crowded conditions – fits with our ethos.

■ Kym Fletcher is co-owner, with Stuart Dyer, of The Wallace Tea Rooms, Lanark

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Tunnock’s Bakery and Tearoom

more, with a small café operating at the Carnwath branch.

BAKERY / CAFÉ

Strathaven Ales

43 Main Street, Uddingston G71 7ES, 01698 813551, tunnock.co.uk

Biggar Flavour

Bakery and café for the iconic Tunnock’s, whose factory is just around the corner, selling breads, cakes and more, and showcasing the baker’s signature lines including the Teacake and Caramel Wafer.

90 High Street, Biggar ML12 6DL, 01899 220 056, theorchardbiggar.co.uk

The Wholeshebag

The Biggar Gin Co.

ORGANIC PRODUCE

GIN PRODUCER

South Cobbinshaw, West Calder EH55 8LQ, 01501 785436, thewholeshebag. co.uk

Wyndales Mill, Wyndales Farm, Symington, Biggar ML12 6HX, 01899 872122, biggargin.com

An organic box delivery service serving Central Scotland from a farm base in West Lothian close to the South Lanarkshire border. Order online.

Brothers Stuart and Euan McVicar launched their small-batch Biggar Gin in 2018, available to buy and sample at bars and shops across Lanarkshire, or order online.

William McCafferty Family Butchers

Carmichael Estate Farm Shop

BUTCHER

Carmichael Visitor Centre, Westmains, Carmichael, Biggar ML12 6PG, 01899 308169, carmichael.co.uk

52 Main Street, Forth ML11 8BS, 01555 811453, fb.com/ Mccaffertybutchersforth

Well-established traditional butcher in the village of Forth selling regular cuts, pies, value packs and oven-ready options.

THE CLYDE VALLEY Alan Elliot Butchers BUTCHER

16 Wellgate, Lanark ML11 9DT, 01555 663017, alanelliotbutchers.co.uk

Respected and experienced local butcher selling meats sourced from the Lanark livestock market and supplier to a number of good restaurants in the area.

The Apple Pie Bakery BAKERY

BAKERY / TAKEAWAY

Sister venue to nearby greengrocer The Orchard, this award-winning family-run bakery sells breads, cakes, biscuits, pies and ready-meals as well as hot food to go.

BUTCHER & FARM SHOP

Estate farm with an extensive shop selling a range of local and Scottish goods, including its own totally traceable beef, venison and lamb.

Cones and Candies ICE-CREAM PARLOUR

129 High Street, Biggar ML12 6DL, 01899 220139

Retail outlet for local ice-cream makers Taylor’s of Biggar, featuring their own churned treats and milkshakes, plus chocs and goodies galore.

Damn Delicious ONLINE BUTCHER / FARM SHOP

Thankerton Camp Farm, Biggar ML12 6PD, 01899 308688, damndelicious. co.uk

• 3 Biggar Road, Carnwath ML11 8HJ, 01555 841794, theapplepiebakery.co.uk • 84 Vere Road, Kirkmuirhill ML11 9RP, 01555 896825, theapplepiebakery.co.uk

Beef, lamb and more, reared outdoors and fed on fresh natural foods, available to buy online or from the on-site farm shop.

An award-winning bakery, with two branches in the Clyde Valley, where they bake a range of bread, pies, cakes, and

Duke’s Deli DELI /CAFÉ

12–14 Castlegate, Lanark ML11 9DZ,

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01555 728110, battlefieldbakery.co.uk

Well-stocked deli featuring good quality and local produce, from homemade bread and cakes to beer, wine and light lunches to eat in.

Important local food hub in the heart of the Clyde Valley, with an on-farm butchery, down-to-earth farm shop and sizeable tearoom along with regular events calendar.

CHEF’S CHOICE JUSTIN MAULE ON ERRINGTON CHEESE

Ramsay of Carluke Ltd JB Hamilton & Son

BUTCHER

BUTCHER

22 Mount Stewart Street, Carluke ML8 5ED, 01555 772277, ramsayofcarluke. co.uk

17 High Street, Biggar ML12 6DA, 01899 220013

A family-run butchers spanning three generations, with all meat sourced locally and sold alongside a range of sausages, haggis and award-winning steak pies.

Prominent and widely respected family butcher firm with a small shop in Carluke and national prominence for their traditional Ayrshire bacon and other cooked hams, puddings and sausages.

Hugh Black & Sons BUTCHER

• 40 High Street, Carluke ML8 4AJ, 01555 771325 • 74 High Street, Lanark ML11 7ES, 01555 662215, hbsbutchers.com

See page 32.

James Chapman Butchers BUTCHER

45 High Street, Carluke ML8 4AL, 01555 772253, jameschapmanbutchers. co.uk

Simple Simon’s Perfect Pie Factory PIE MAKER

Units 1 & 2, Coulter Park Farm, Coulter ML12 6HN, 01899 220118, simplesimonspies.co.uk

Award-winning inventive pies and slices handmade near Biggar, available to order online or watch out for them at events and markets and in select supermarkets.

The Wee Farm Distillery

See page 32.

GIN PRODUCER

The Olive Tree Deli

Forth Mains Farm, Climpy Road, Forth ML11 8EN, 07725 126905, theweefarmdistillery.co.uk

DELI / CAFÉ

114 High Street, Biggar ML12 6DH, 01899 220125, theolivetreedeli.co.uk

Extensive off-licence, deli and compact coffee and snack spot, with a particular focus on wine and cheese.

Micro-distillery run by Jenny McKerr on her small livestock farm, with bottles of their Drover’s Gin available to order for delivery or pick up from the farm.

The Orchard GREENGROCER

93 High Street, Biggar ML12 6DL, 01899 221 449, theorchardbiggar.co.uk

Family-run greengrocer selling fresh produce, fish and other foods, with a focus on local produce including their own Biggar Flavour products.

Overton Farm Shop, Butchery and Coffee Shop FARM SHOP, BUTCHER & CAFE

Overton Farm, Crossford, Carluke ML8 5QF, 01555 860226, farmshoplanarkshire.co.uk

J Alexander & Son

We always aim to source as much of our produce locally as we can. Luckily this is no hardship – we have an abundance of great producers here in Lanarkshire from butchers to bakers, fishmongers to delis.

All these people produce, rear and market their goods with passion and skill, none more so than the lovely people at Errington Cheese. I have been using their amazing Dunsyre Blue for over 20 years and I still love it. It’s a beautifully strong blue cheese that is made by hand from pasteurised cow’s milk then stored in old stone farm buildings for between two and four months where it develops its distinctive creamy texture and rich flavour. Over the years I have used it in many dishes, from light and airy soufflés to rich cream sauces.

■ Justin Maule is chef and director at East Kilbride-based catering and produce company WILD FIG (wildfigfood.com)

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NORTH LANARKSHIRE Artisan Restaurant BISTRO

249–251 Main Street, Wishaw ML2 7NE, 01698 373893, artisanrestaurant.com

Lively, relaxed and high-end cooking from chef and proprietor Derek Mather, with a menu that embraces the best Scottish recipes made with local and seasonal produce.

Atlantic Fast Food FAST FOOD

155 Calder Street, Coatbridge ML5 4QR, 01236 443675, atlanticfastfood.co.uk

A stand-out fast food operation with generous, well-presented fish and chips, various portion sizes including kids, a range of pizzas and pastas, delivery and monthly gluten-free sessions.

Berits & Brown CAFÉ-BISTRO / TAKEAWAY

Unit 3, 2 Parklands Avenue, Eurocentral, Motherwell ML1 4WQ, 01698 733311, beritsandbrown.com

A sizeable, smart café-bistro in the Eurocentral business park offering breakfasts, lunches, takeaways and Friday-evening meals. Closed weekends.

Blais Restaurant PRIVATE HIRE RESTAURANT

205 High Street, Newarthill, Motherwell ML1 5HR, 01698 767475

Former restaurant operation available to hire for private functions and events with various catering packages on offer.

Caffé Soave CAFÉ / ICE-CREAM PARLOUR

106 Cumbernauld Road, Muirhead G69 9AA, 0141 779 2253, soaves.co.uk

Coorie-in BISTRO / BAR

43 Main Street, Cumbernauld Village, Cumbernauld G67 2RT, 01236 737621, cooriein.co.uk

Tucked in behind the Black Bull pub in Cumbernauld Village, the Coorie-in is a low-ceilinged venue that does a cheery, contemporary take on Scottish bistro dining.

Craigend Nursery & Coffee Shop GARDEN CENTRE CAFÉ

Myvot Road, Condorrat G67 4HD, 01236 721822, craigendnursery.co.uk

Along a tight rural road a mile off the M80, this large and popular café-tearoom offers breakfast rolls, filling lunches or coffee and cake with table service and plenty of choice.

Dakota Bar and Grill Eurocentral HOTEL RESTAURANT / BAR

Dakota Eurocentral, 1–3 Parklands Avenue, Motherwell ML1 4WG, 01698 835444, dakotaeurocentral.co.uk

The upmarket chain’s Eurocentral hotel has an imposing gloss-black exterior housing a contemporary restaurant and bar serving up classy grill dishes, fine wines and cocktails.

Dobbies Garden Centre GARDEN CENTRE CAFÉ

BAR / BISTRO

Eastfield Road, Westerwood, Cumbernauld G68 0EB, 01236 736100, dobbies.com

Well-placed bar and bistro with 10 overnight rooms and outdoor decking on the canalside offering familyfriendly, all-day food and drink.

CAROLANNE LOGAN ON LOCAL BUTCHERS

Home café of the Soaves’ Scots-Italian ice-cream dynasty, with their factory right behind, selling savouries and ice-cream desserts to sit-in plus cones and tubs in all sizes and flavours to takeaway.

The Boathouse Auchinstarry Marina, Kilsyth G65 9SG, 01236 829200, boathousekilsyth.com

CHEF’S CHOICE

Located on the edge of Cumbernauld near the M80, this regular Dobbies caférestaurant has a typical array of snacks, lunches, coffees, teas and cakes designed to cater to young and old.

We make as much as we can in our kitchen at Big Red Barn, including jams and chutneys, homemade wheaten bread, scones and cakes and offer culinary delights from the local larder as specials. We source from quality local suppliers, with our beef coming from Alan Elliot Butchers in Lanark, regularly from the farm across the road. This tasty Lanarkshire beef is used in our burgers and beef and Broughton Ale pies, and their pork fills our hearty sausage rolls.

Ramsay of Carluke provide delicious black pudding and champion sausages, both key ingredients in our cooked breakfasts, and their streaky bacon adorns our pancakes.

This local sourcing combined with seasonal herbs and salads grown in our own raised beds bring freshness and flavour to our offering.

■ Carolanne Logan is chef at the Big Red Barn (see page 14)

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Equi’s Ice Cream Parlour

Mondo

ICE-CREAM PARLOUR

HOTEL RESTAURANT

140 Merry Street, Motherwell ML1 1NA, 01698 254704, equisicecream.com

144 Main Street, Coatbridge ML5 3BJ, 01236 427397, mondo-coatbridge.com

Takeaway branch selling award-winning ice-cream made by the local family for four generations, plus milkshakes and other sweet treats.

A contemporary hotel, bar and restaurant with broad-ranging menus right through the day from breakfast onwards.

Taste Albert & Michel Roux Jr Restaurant at Crossbasket Castle

Garrion Bridges Garden Centre GARDEN CENTRE CAFÉ

Horsley Brae, Overtown ML2 0RR, 01698 372288, garrion-bridges.co.uk

Garden and antique shopping centre with in-house restaurant and tearoom, plus old-school sweet shop and off-licence sales.

TRAINING COLLEGE RESTAURANT

New College Lanarkshire, Cumbernauld Campus, Cumbernauld G67 1HU, 01236 784506, nclanarkshire. ac.uk/taste

Student-run training restaurant on the second floor of New College Lanarkshire’s Cumbernauld Campus serving smart and ultra-cheap Friday lunches and Tuesday evening service.

The Glasshouse Restaurant and Bar

The Tipsy Cow

BAR / RESTAURANT

BAR / RESTAURANT

Alona Hotel, Strathclyde Country Park, Motherwell ML1 3RT, 01698 333888, alonahotel.co.uk

2 Alexander Street, Airdrie ML6 0BA, 01236 804795, thetipsycowairdrie.com

In the heart of Strathclyde Country Park with loch views, the Glasshouse serves up seasonal Scottish dishes.

ML One TRAINING COLLEGE RESTAURANT

New College Lanarkshire, 1 Enterprise Way, Motherwell ML1 2TX,| 01698 212848, nclanarkshire.ac.uk/ml-one

Budding chefs at the Motherwell campus of New College Lanarkshire showcase their skills at great value prices, served up during term-time lunches and occasional themed evenings.

A smart contemporary makeover for the old Black Bull pub, with brunch, market, pre-theatre and gluten-free menus alongside cocktails, milkshakes and craft beer.

The Westerwood Hotel and Golf Resort HOTEL RESTAURANT

1 St Andrew’s Drive, Cumbernauld G68 0EW, 01236 457171, qhotels.co.uk/ our-locations/the-westerwood-hotelgolf-resort

Breakfasts, light bites and all-day dining options including burgers, sandwiches and salads from the lounge and bar at this Q

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Hotels-run resort with adjacent golf course and in-house spa.

9RN, 01698 823123, johncarrigans. co.uk

The Wide Mouth Frog Restaurant

Serving locals for more than 30 years, this restaurant and bar has a menu packed with classics, including their best-selling Southern-fried chicken.

HOTEL RESTAURANT

Dalziel Park Hotel & Golf Club, 100 Hagen Drive, Motherwell ML1 5RZ, 01698 862862, lisini.co.uk/dalziel-parkhotel

Part of the Lisini group’s 250-acre resort, the hotel’s smart, contemporary restaurant operates all-day crowd-pleasing menus.

Windmills Café CAFÉ

92/94 Brandon Parade East, Motherwell ML1 1LY, 01698 767373, windmillscafe.co.uk

Social enterprise café with a conscience which provides work experience, training and qualifications for young people with learning disabilities.

SOUTH LANARKSHIRE (EXCLUDING THE CLYDE VALLEY)

CAFÉ

39a Bridge Street, Strathaven ML10 6AN, 01357 522767, thecatswhiskers. cafe

Bustling little licensed café in the centre of Strathaven that’s very child friendly, with afternoon tea platters and a small selection of cooked meals.

Chatelherault Country Park VISITOR CENTRE CAFÉ

Carlisle Road, Hamilton ML3 7UE, 01698 426213, slleisureandculture.co.uk

Named after the Duke of Hamilton’s 18thcentury hunting lodge, the park includes extensive woodland walks and an adventure playground, with a visitor centre featuring exhibitions, plus the Oaks Café with seats indoors and out for light breakfasts and lunches.

The Cricklewood BAR / RESTAURANT

27 Hamilton Road, Bothwell G71 8LZ, 0845 166 6004, thecricklewood.co.uk

FINE DINING RESTAURANT

A relaxing, warm and welcoming bar and restaurant in the heart of Bothwell featuring pub classics and craft beers.

Top-notch Albert and Michel Roux Jr restaurant in splendid 14th-century rural setting.

Angels Hotel BAR / RESTAURANT

114 Main Street, Uddingston G71 7HZ, 01698 812106, angelshotel.co.uk

Refurbished in 2017, this restaurant, bar and hotel features a locally sourced menu, an upmarket bar with live music as well as accommodation.

Carrigan’s Blantyre BAR / RESTAURANT

100 Broompark Road, Blantyre G72

AARON SOBEY ON RAMSAY OF CARLUKE AND ST BRIDE’S POULTRY

The Cat’s Whiskers Café

Albert & Michel Roux Jr at Crossbasket Castle Crossbasket Estate, Stoneymeadow Road, High Blantyre G72 9UE, 01698 829461, crossbasketcastle.com

CHEF’S CHOICE

Da Luciano RESTAURANT

2 Silverwells Crescent, Bothwell G71 8SE, 01698 852722, dalucianobothwell. com

A contemporary Italian restaurant offering classic and modern Italian dishes. There’s also an outdoor terrace for warmer nights.

Deli EK DELI / TAKEAWAY

40 Kirkton Park, East Kilbride G74 4HX, 01355 221995, deliek.co.uk

A deli-counter offering a range of takeaway meals including vegetarian, gluten-free and organic options.

At Crossbasket Castle, we aim to use as much local produce as possible. For us it’s all about letting the produce do the talking.

Simplicity is key so we know how important it is to source the best ingredients possible.

We use St Bride’s Poultry for our chicken and guinea fowl. The high quality meat is a dream to work with.

Guinea fowl featured in our latest cookery demo with Michel Roux Jr. He paired the meat with chickpeas and olives to make a wonderful seasonal dish for our guests.

We source our breakfast meats from Ramsay of Carluke.

Their black pudding is excellent. We also use it with our mains and recently created a black pudding creamed potato garnish which has been very popular.

■ Aaron Sobey is head chef at the Albert & Michel Roux Jr Restaurant at Crossbasket Castle

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Di Mambro’s Deli DELI / TAKEAWAY

176 Quarry Street, Hamilton ML3 6QR, 01698 282302, dimambros.com

Small Italian deli and sandwich shop best known for their pasta dishes and homemade pasta sauce.

Equi’s Ice Cream Parlour and Restaurant ICE-CREAM PARLOUR / RESTAURANT

• 2c Hallside Court, Cambuslang, Glasgow G72 7FB, 0141 642 9459 • 9–11 Burnbank Road, Hamilton ML3 9AA, 01698 282494, equisicecream. com

Casual restaurants offering fish and chips, pizza, pasta and, of course, award-winning ice-cream to eat in or take away.

Ginger Browns Gin Joint & Kitchen BAR / DINER

41 Main Street, Rutherglen G73 2JF, 0141 643 0556

Home to Glasgow kitchen-takeover specialists Smokey Trotters Kitchen, with a global spread to their street-style dude food, plus lots of cocktails and gins.

Hickety Pickety

serves soups, sandwiches and coffees daily in a historic setting.

Macdonald Crutherland House Hotel HOTEL RESTAURANT

Strathaven Road, East Kilbride G75 0QZ, 01355 577000, macdonaldhotels.co.uk

A luxurious countryside hotel with a twoAA rosette restaurant which also operates as a wedding venue.

Mibbies Aye CAFÉ / TAKEAWAY

63a Almada Street, Hamilton ML3 0HH, 01698 891756

Classy sandwich shop with milkshakes, homemade cakes and slow-cooked brisket setting it apart.

National Museum of Rural Life MUSEUM CAFÉ

Wester Kittochside, Stewartfield Way, East Kilbride G76 9HR, 0300 123 6789, nms.ac.uk

The café at this rural life museum looks out over the fields and offers a range of sandwiches, filled bagels and main meals starring local produce.

FARM TEAROOM

Muirfoot Farm, A706, by Carstairs ML11 8NZ, 01555 871486, fb.com/ hicketypickety

Neatly converted roadside stone barn offering brunches, lunches and an array of cakes, with seating on two levels inside as well as a courtyard.

Number 38 SEAFOOD RESTAURANT

38 Kirkton Park, The Village, East Kilbride G74 4HX, 01355 222088, number38.co.uk

A cosy seafood restaurant serving traditional food with a modern twist and a focus on local produce.

John Carrigan’s Eating House BAR / RESTAURANT

The Parkville Hotel

3 Birkhill Road, Eddlewood ML3 8BG, 01698 285990, johncarrigans.co.uk

BAR / RESTAURANT

Popular bar/restaurant with beer garden on the outskirts of Hamilton doing wellpriced pub grub.

Low Parks Museum

296 Glasgow Road, Blantyre G72 9DG, 01698 822861, lisini.co.uk/about

A hotel, restaurant, bar and function space in a former doctor’s surgery, the Parkville is a contemporary venue with a menu that offers a few unusual twists.

MUSEUM CAFÉ

129 Muir Street, Hamilton ML3 6BJ, slleisureandculture.co.uk

Plato

The café in this local history museum

27 Main Street, Bothwell G71 8RD,

RESTAURANT

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01698 853016, platobothwell.com

An authentic and modern Greek restaurant with a menu packed with Greek classics.

Roasted CAFÉ

41 Common Green, Strathaven ML10 6AQ, 01357 523623, roastedstrathaven.co.uk

Artisan coffee and sandwich shop with beans from Home Ground Coffee in Cardross, plus cold brew and V60 coffee options for the seriously hardcore.

The Scrib Tree FARM SHOP & CAFÉ

1 Colliers Court, Douglas ML11 0RX, 01555 851262, thescribtree.co.uk

Bright and spacious contemporary café, deli, and farm shop, with a strong focus on local produce for its enticing range of breakfasts, lunches and sweet treats.

South Lanarkshire College, 1 College Way, East Kilbride G75 0NE, 01355 807470, south-lanarkshire-college. ac.uk/life-at-slc/facilities/trainingrestaurant

The Waterside BAR / BISTRO

31 Waterside Street, Strathaven ML10 6AW, 01357 529 000, thewatersidestrathaven.co.uk

Modern bar and bistro with a lovely outdoor seating area and a menu that looks to Scotland and Italy for its accessible, elegant dishes.

THE CLYDE VALLEY Aroma

BISTRO / BRASSERIE

CAFÉ

199 Main Street, Uddingston G71 7BP, 01698 818444, smithsrestaurants.co.uk

86–88 High Street, Biggar ML12 6DH, 01899 220009

High-street café and coffee house doing breakfasts and lunches with plenty of homemade cakes and bakes.

The Barony Steayban Restaurant

RESTAURANT

RESTAURANT

55 High Street, Biggar ML12 6DA, 01899 221159, barony-biggar.co.uk

Jackson Street, Glassford ML10 6TQ, 01357 523400, steaybanrestaurant. co.uk

Popular local restaurant with adjoining bar that nicely straddles the posh pub grub and informal restaurant markets.

Since opening in 2012, Scott Wallace’s restaurant has built a reputation for laid-back fine dining and slick service, serving up classic cuisine using Scotland’s larder.

Strathaven Hotel

The Big Red Barn

BAR / RESTAURANT

CAFÉ / TAKEAWAY

Hamilton Road, Strathaven ML10 6SZ, 01357 521778, strathavenhotel. com

South Melbourne Farm, Elsrickle ML12 6QZ, 01968 682291, thebigredbarncompany.co.uk

Country hotel with a modern restaurant and bar doing classy, bistro dishes with suppliers from the nearby area.

Engaging roadside café-tearoom with carefully sourced produce as well as a selection of tasteful gifts, plus the Little Red Pie Shack offers takeaway pies, cakes and drinks, and there are walks in 80 acres of adjacent woods.

The Training Restaurant TRAINING COLLEGE RESTAURANT

STEVE MARTIN ON CARMICHAEL ESTATE VENISON

One of East Kilbride’s best dining spots, with a great-value menu showcasing the students’ skills, served during term time lunch on Tue, Wed & Fri.

Smiths

High-quality French-style restaurant with a value-for-money menu featuring local, seasonal produce.

CHEF’S CHOICE

At the bistro, we pride ourselves on using the best and freshest locally sourced produce. We are very fortunate to be located in the Carmichael Estate with access to the best of their meats.

While their lamb and beef are amazing, the star of the show is the venison. Our guests can see the red deer in the field, which are processed on site so there are no food miles. You can really taste the difference due to excellent welfare standards and lack of stress. All the venison is delicious but their award-winning venison rashers are unique and really stand out. We serve them in our venison carbonara, luxury chieftain breakfast and they are very popular in a toasted panini with red onion jam – all that flavour and goodness, and less fat than chicken.

■ Steve Martin is chef-owner of the Carmichael Bistro & Tearoom

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Where to Eat

list.co.uk

a Sunday carvery, with a good line in ales and live music.

Dobbies Clyde Valley GARDEN CENTRE CAFÉ

Lanark Road, Crossford ML8 5QF, 01555 860205, dobbies.com

In an area not short of garden centres, Dobbies is popular for families with its children’s play area, acres of parking and family-oriented menus.

The Elphinstone Hotel HOTEL RESTAURANT

145 High Street, Biggar ML12 6DL, 01899 220044, elphinstonehotel.co.uk The Robertson Arms Hotel

Café Kudos CAFÉ

5 Union Street, Carluke ML8 4AG, 01555 751574, scottishautism.org

Social enterprise café providing work and vocational training for adults with autism, serving up favourites including panini, baked potatoes and bagels alongside cakes and pastries.

Carmichael Bistro & Tearoom CAFÉ / BISTRO

Carmichael Visitor Centre, Thankerton, Biggar ML12 6PF, 01899 308328, carmichaelbistro.co.uk

Independently run diner in the Carmichael Visitor Centre, utilising the estate’s beef, lamb and venison, plus other local suppliers for its breakfasts, snacks and heartier main meals.

Cornhill Castle Hotel

A cosy former coaching inn doing hearty food including Scottish comfort classics and global favourites using local and national produce.

Goulding’s Garden Centre GARDEN CENTRE CAFÉ / FARM SHOP

Dalpatrick Farm, Rosebank ML8 5QA, 01555 860259, gouldingsgardencentre. com

A garden supplier dating back to 1897, this large Clyde Valley centre includes plant sales, garden equipment, a giftshop, farm shop and sizeable café-restaurant.

Inn on the Loch BAR / RESTAURANT

179 Hyndford Road, Lanark ML11 9BJ, 01555 663638, innontheloch.com

Former boathouse/pavilion near the banks of Lanark Loch with ample parking, outdoor space and wide-ranging menus for light bites, fuller meals or family dining.

COUNTRY HOUSE HOTEL

Coulter Road, Biggar ML12 6QE, 01899 220 001, cornhillcastle.co.uk

The Mill Café

Elegant 19th-century country house hotel in picturesque grounds, popular for wedding celebrations, with a restaurant serving traditional classics and afternoon tea.

New Lanark Mills, Lanark ML11 9DB, 01555 661345, newlanark.org

CAFÉ

BAR / PUB FOOD

The main visitor-centre tearoom within the New Lanark Visitor Centre, serving snacks, drinks, light lunches and family-oriented options. New Lanark ice-cream available in the tearoom or from a kiosk outside.

109–111 High Street, Biggar ML12 6DL, 01899 220116, thecrownbiggar.co.uk

The Mill Inn

The Crown Inn

Cosy, traditional pub with extensive menus featuring local produce, including

RESTAURANT

Coulter Village, Biggar ML12 6PZ,

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Where to Eat

01899 220950, themillinncoulter.co.uk

A former grain mill, this photogenic inn is popular for celebrations, with a menu of Scottish and global pub favourites.

Scottish menu available in the opulent Chancellor Restaurant.

Silverbirch Garden Centre and Coffee Shop

Mill One Restaurant

GARDEN CENTRE CAFÉ

HOTEL RESTAURANT

Lanark Road, Crossford ML8 5QQ, 01555 860623, silverbirchgardencentre.co.uk

New Lanark Mill Hotel, New Lanark ML11 9DB, 01555 667200, newlanarkhotel.co.uk

The former mill room of Robert Owen’s visionary 19th-century factory serves smart Scottish favourites and more, made with local and regional produce.

Breakfast options and well-presented lunches and cakes in a pleasantly secluded coffee shop with wicker furniture inside and a small outdoor terrace.

Le Petit Café

Tinto Hill Tearoom

CAFÉ

CAFÉ

26 Bloomgate, Lanark ML11 9ET, 01555 663394

Tinto Hill, Thankerton ML12 6PD, 01899 309480, tintohilltearoom.com

The Auld Alliance is strong at this café, with a French accent across the breakfast and lunch menu and plenty of Scottish baking skills on show for cakes and treats.

A haven for cyclists, walkers and locals for 80 years, this roadside café at the foot of the famous hill serves breakfasts, lunches and cakes.

Tinto Hotel The Popinjay Country Hotel & Spa BAR / RESTAURANT

Rosebank ML8 5QB, 01555 860441, popinjayhotel.com

Hotel in a Tudor-style building incorporating various dining options across their in-house bar and brasserie with snacks, bar food and grills to choose from plus afternoon tea.

The Robertson Arms Hotel BAR / PUB FOOD

10–16 Main Street, Carnwath ML11 8JZ, 01555 840060, robertsonarmshotel.com

Traditional coaching inn on Carnwath’s Main Street with a modernised interior serving bar meals, snacks, afternoon meals and full evening menu.

HOTEL RESTAURANT

44 Biggar Road, Biggar ML12 6FT, 01899 308454, tintohotel.scot

Contemporary restaurant looking out onto the hotel grounds, with menus throughout the day offering Scottish flavours with the occasional flourish.

The Wallace Tea Rooms CAFÉ

18 Broomgate, Lanark ML11 9EE, 01555 728293, thewallacetearooms. co.uk

Historically minded café with a strong commitment to local produce for its range of breakfasts, lunches and inventive bakes and cakes.

The Woodpecker Bar & Restaurant BAR / BISTRO

Shieldhill Castle Hotel HOTEL RESTAURANT

Shieldhill Castle Hotel, Biggar ML12 6NA, 01899 220035, shieldhillcastlehotel.co.uk

Baronial-style country mansion dating back to the 12th century with a set-price

20 Wide Close, Lanark ML11 7LX, 01555 665161, fb.com/ woodpeckerbar.lanark

A contemporary bar and restaurant tucked in behind the main street in Lanark, with comfortable modern furnishings and an outdoor terrace.

CHEF’S CHOICE JEAN MILLER ON LOCAL SUPPLIERS AND FORAGING

As professional cooks, my husband George and I are both passionate about provenance, quality and being innovative.

We use Avondale Amber Ale produced

by Strathaven Ales at Craigmill Brewery, which goes into our Avondale Apple Amber Chutney, and helps create a lovely fruity mellow chutney. We also use LoSalt from the East Kilbride company. We bought our tomatoes from a couple of local nurseries but they’ve both closed down sadly. I do quite a bit of foraging and gathering. I make my own sloe gin from locally gathered sloes, which we use in a couple of our products. Our Bramble & Crab Apple Jeelie is made from the apples I pick or those that are gifted to me – with me often giving jars of it in exchange for the fruits.

■ Jean Miller runs Miller’s Larder with husband George

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Catering Colleges

CATERING COLLEGES Lanarkshire is renowned for its many catering courses at colleges in the area, which have built up solid reputations for nurturing the kitchen and front-of-house talent that may well carry the flag for local produce. There are three in-college restaurants where students cook for, and serve, members of the public during term time, offering top quality food and service at great value prices New College Lanarkshire Various campuses 0300 555 8080, info@nclan.ac.uk, nclanarkshire.ac.uk

After a merger in 2013 of three Lanarkshire colleges: Motherwell, Coatbridge and Cumbernauld, New College Lanarkshire has a wealth of full and part-time courses including HND and City and Guilds Diplomas in professional cookery . The on-campus restaurants – Taste at the Cumbernauld campus and ML One at the Motherwell campus – are open at lunchtimes during term-time and

are well worth booking a date to sample the frequently changing menus created and implemented by the diligent students.

Great value dishes range from hearty steak pie to global offerings such as curry or something fancier from the classic bistro and Scottish fare, such as haggis parcels, fillet of sole or braised lamb in paprika, or praline-filled profiteroles.

South Lanarkshire College College Way, East Kilbride, G75 0NE 01355 807780, admissions@slc.ac.uk, south-lanarkshire-college.ac.uk

Based in East Kilbride, South Lanarkshire College has a well-regarded catering department that offers a wide range of hospitality courses including various HNCs and SVQs in cookery and hospitality management. The college’s Training Restaurant, for those in the know, is one of the best spots to dine in East Kilbride, attracting lunchtimers from the town and further afield. Open five days a week from noon until around 2pm, expect the 50 or so covers to fill up with everyone from lunching ladies to office workers there to enjoy the three courses for £8.95. The menu changes regularly, reflecting the students that are in the kitchen and which skills they are honing that day. They also do occasional gourmet and themed evenings.

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Index

Index Alan Elliot Butchers 36, 39 Albert & Michel Roux Jr at Crossbasket Castle 29, 41 Albert Bartlett 27 Alex Graham 31 Alexander Taylor 6, 28, 33 Angels Hotel 41 Apple Pie Bakery 36 Aroma 43 Artisan Buon Giorno Bakery 33 Artisan Restaurant 39 Atlantic Fast Food 39 Baker’s Shop, The 33 Barony, The 43 Barr, AG 16, 29 Battlefield Bakery 28 Bavarian Bakehouse 27, 28 Baxter, Scott 33 Bell, Alison 8 Bells Food Group 28 Berits & Brown 39 Big Red Barn, The 14, 43 Biggar Flavour 27, 36 Biggar Gin Co., The 29, 36 Blais Restaurant 39 Boathouse, The 39 Border Biscuits 21 Buchanan, G and Sons 33 Cafe Kudos 44 Caffé Soave 39 Campbell, A & L 33 Carmichael Bistro & Tearoom 43, 44 Carmichael Estate 10, 35, 36, 43 Carmichael, Andrew 10, 11 Carrigan’s Blantyre 41 Cat’s Whiskers Café, The 41 Chatelherault Country Park 41 Chocolat Blanc 28, 34 Christie the Baker 31 Clyde Organics 29 Clyde Valley Orchards 27 Collins, S and Son 31 Cones and Candies 29, 36 Cooper Butchers 31 Coorie-in 39 Cornhill Castle Hotel 44 Craigend Nursery & Coffee Shop 39 Cricklewood, The 41 Cross Butchers, The 32 Crown Inn, The 44 Da Luciano 41 Dakota Bar & Grill 39 Damn Delicious 35, 36 Davidson, Raymond 11 Deli EK 41 Di Mambro’s Deli 42 Dobbies Clyde Valley 44

Dobbies Garden Centre 39 Duff, Andrew 16 Duke’s Deli 36 Dunsyre Blue 37 Elphinstone Hotel, The 44 Equi’s Ice Cream 18, 29, 40 Errington Cheese 28, 37 Fergusons of Airdrie 32 Fletcher, Kym 35 Garrion Bridges Garden Centre 40 George Hughes Fishmongers 32 Giameos, Theo & Anna 6 Ginger Browns Gin Joint & Kitchen 42 Glasshouse Restaurant and Bar, The 40 Glencairn Crystal Ltd 11 Gouldings Garden Centre 44 Hamilton, JB & Son 37 Harris Farm Meats 6, 33, 34 Harris, Jamie 13 Harris, Ruth 6, 33 Hendersons of Hamilton 34 Hickety Pickety 15, 42 Hugh Black and Sons 32 Humble Pie Bakery 34 Inn on the Loch 44 Inver House Distillers Ltd 29 Irn-Bru 16, 29 James Alexander and Son 6, 35 James Chapman Butchers 32 John Carrigan’s Eating House 42 Johnstone, Graham 12 Just Gluten Free Bakery 28 Kerrs Bakery 28 Laurie, Craig 17 Lawman Brewing Company 17 Lazy Day Foods 28 Lees of Scotland Ltd. 28, 32 Logan, Carolanne 39 Low Parks Museum 42 MacDonald Crutherland House Hotel 42 MacDuff 1890 (P R Duff Ltd) 16 Martin, Steve 43 Maule, Justin 37 McIntyre Butchers 35 McKerr, Jenny 23 McVicar, Euan and Stuart 29, 36 Mibbies Aye 42 Mill Café, The 44 Mill Inn, The 44 Mill One Restaurant 45 Miller, Jean 45 Miller, G and Sons 32 ML One 40 Mondo 40 Morrison, J & Son 33 National Museum of Rural Life 42 New Lanark Ice Cream 19 Number 38 42 Olive Tree Deli, The 37 Orchard, The 37

Organic Blending Company 27, 35 Out of Town Brewing 17 Overton Farm Shop & Butchery 37 P R Duff Ltd 16 Parkville Hotel, The 42 Paul’s Quality Butchers 33 Petit Café, Le 45 Plan Bee 33 Plato 42 Popinjay Country Hotel & Spa, The 45 Post Office Bake House 35 Preston, J 35 Ramsay of Carluke Ltd 28, 37, 39, 41 Raven Chocolate 28 Rennies Bakery 33 Roasted 6, 43 Robertson Arms Hotel, The 45 St Brides Free Range Poultry Farm 28, 35, 41 Scotia Produce 27 Scott, R&W 27 Scotty Brand Ltd 27 Scrib Tree, The 43 Shieldhill Castle Hotel 45 Silverbirch Garden Centre and Coffee Shop 45 Simple Simons Perfect Pie Factory 37 Smiths 43 Smoky Brae 12, 35 Soave’s 19, 29, 39 Sobey, Aaron 41 Steayban Restaurant 43 Strathaven Ales 29, 35, 45 Strathaven Hotel 43 Taste 40 Taylors Fish 35 Taylors of Biggar 19, 29, 36 Thomas Tunnock Ltd 12, 28 Thorntonhall Farm Ice Cream 19, 35 Tinto Hill Tearoom 45 Tinto Hotel 45 Tipsy Cow, The 40 Training Restaurant, The 43, 46 Tunnock’s Bakery and Tearoom 36 Veterans Brewing 29 Wallace Tea Rooms, The 35, 45 Waterside, The 43 Weavers, The 6 Wee Farm Distillery, The 23, 37 Westerwood Hotel and Golf Resort 40 Wholeshebag 27, 36 Wide Mouth Frog Restaurant, The 41 Wild Fig 27, 37 William McCafferty Family Butchers 36 Windmills Cafe 41 Woodpecker Bar & Restaurant, The 45 Wotherspoon Fishmongers 33 The Lanarkshire Larder 47

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Name section

Lanarkshire

list.co.uk

Larder SECOND EDITION

THE GUIDE TO THE FOOD & DRINK OF LANARKSHIRE

Stretching across south-central Scotland from the Forth & Clyde Canal to the Border hills, Lanarkshire has one of the most diverse food landscapes in the country. Embracing major urban settlements, distinctive market towns and rising uplands, the region is home to some of Scotland’s most iconic food brands, high-welfare meat producers, artisan brewers and small-batch distillers, cheese-makers, smokehouses and a range of producers of fruit, vegetables, preserves and more.

From the Clyde Valley to the suburbs of Glasgow and north to the Kilsyth Hills, you can discover farm shops, high-street delis, family-run businesses and a wide range of places to eat out where local produce is firmly, and proudly, on the menu.

This inspiring and practical guide to the food and drink of Lanarkshire includes: ■ The stories behind the region’s great produce ■ Detailed listings of the local producers and food and drink shops ■ Profiles of the people growing, making and selling food and drink: distillers, brewers, farmers, bakers, butchers and more ■ Lanarkshire chefs highlighting the local produce and suppliers that inspire them ■ An independent guide to the best places to eat

Ayrshire

Larder THE GUIDE TO THE FOOD & DRINK OF AYRSHIRE & ARRAN

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