NB - Please click on the headers below for the links to the businesses who supply us

Golspie Mill

    Until the early 20th century, every parish would have relied on its own water-powered mill. Now, only a handful are even partially operational in Scotland, often turned into tourist destinations to engage visitors with living history. Golspie Mill in Sutherland is one of the last fully operational, commercial watermills, grinding peasemeal, rye, bread and plain flour.  Their medium ground oatmeal is the essential ingredient in our best ever oatcakes and we add their delicious, nutty wholemeal bread flour to our sourdough bread.

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Shipton Mill Flour

    When the Mill at Long Newnton, Tetbury, in Gloucestershire was discovered by the current owners in 1981 it was a derelict, though impressive, Cotswold stone building at the end of a rutted track.  The machinery to clean the corn and drive the traditional French Burr Stone Millwheels has been lovingly restored and, where necessary, modern equipment has been sensitively included.  There has been a mill there for over 900 years, as recorded in the Domesday book, and much of the milled grain would have come from the surrounding fields as it does today. To make our rosemary white sourdough bread, we use their delicious organic white bread flour which is made from a rare single variety of English wheat called Maris Widgeon, blended with organic wheat from the continent. Our wholemeal country grain bread is made from their 'nutty' Three Malts and Sunflower organic brown bread flour described (to my delight) as  'the colour of speckled hens',  and it is just our favourite.

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Highland Fine Cheese

    The Highland Fine Cheese Company  in Tain is a family business established in 1963 by the Stone family. They have been making cheese in the Highlands since 1951. They manufacture traditional cheeses unique to the Highlands and Islands of Scotland. Specialising in soft, creamy varieties, the range includes oatmeal and peppercorn covered Black Crowdie; Caboc, rolled in its trademark pinhead oatmeal;  Strathdon Blue; Highland Crowdie and their very delicious Fearn Abbey Brie made from ewe's milk. Their hard cheese is called Tain Truckle, a cheddar which is rich and full of flavour.

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Summer Isles Foods

    With a heritage going back to 1977,  Summer Isles Foods is a small Smokehouse based in Alness on the scenic banks of the Cromarty Firth, in the North of Scotland.  As well as smoked meats, they produce an extensive range of high quality delicious smoked salmon and other smoked fish products.  They marinade the salmon in brine-marinades spiced with molasses, juniper berries and black peppercorns; a recipe they have used for nearly 30 years. The salmon is then put into the smoke kilns and  cold cured for 24 hours  using oak and sweet smelling sherry cask shavings, and then chilled for 3-5 days. This process produces a  product which is subtly sweet and very delicious. Eventually, the salmon is ready for slicing and packaging for retail. Among our favourites are the peat smoked, whiskey smoked and dill smoked salmon.

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The Storehouse

    Quentin and Michelle Stevens own and run The Storehouse which has an  excellent restaurant, gift shop and artisan farm shop. They sell local meat, and vegetables which come from their own farm or from the local area when in season, all of which they use in their restaurant. In the food shop, as well as local artisan cheeses, meats, preserves, wine, spirits and other artisan products, their Cluckingham palace hens produce very tasty eggs which we use in our baking.

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Great Glen Charcuterie

    Great Glen specialise in producing charcuterie using only wild Scottish venison. They are a family business set up ten years ago by Anja and her husband Jan Jacob. All of their products are produced by hand and air dried because Jan Jacob is passionate about preserving as much of the unique and unrivalled flavour of wild venison as he possibly can. We can testify that the finished product is mouth meltingly delicious.

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Knockfarrel produce

    Knockfarrel Produce started life in 2010 when the owners, Jo Hunt, Lorna Walker and their two children, Finlay and Angus, up scaled from a walled garden in Cromarty to their 40 acre croft. They have several 30m polytunnels which provide a protected growing space for salad, baby leaves, herbs, tomatoes, cucumbers and peppers. Their outside field area grows, for example, root vegetables, cabbages and purple sprouting broccoli.  They have a splendid insulated, larch clad chicken house for their flock of free range hens who lay lovely brown eggs with bright yellow yolks and which we use to make delicious cakes.
   

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