savourstirlingsavourstirlingALL THE RIGHT

INGREDIENTS FOR YOUR

BUSINESS TO SUCCEED

DESTINATIONSTIRLING.COM FORTHENVIRONMENTLINK.ORG

VISITORS IN SCOTLAND SPEND 20P IN EVERY £1 ON FOOD AND DRINK

49% OF PEOPLE VISITING SCOTLAND WANT TO TRY LOCAL PRODUCE

TWO-THIRDS OF SCOTLAND’S VISITORS THINK QUALITY FOOD IS AN IMPORTANT FACTOR WHEN DECIDING WHERE TO GO ON HOLIDAY.

VISITORS ARE WILLING TO PAY 3–15% MORE FOR SCOTTISH OR REGIONAL FOODVisitScotland research

DAY VISITORS TO STIRLING SPEND AN AVERAGE OF £7.10 ON EATING AND DRINKING

STIRLING’S UK BASED OVERNIGHT VISITORS SPEND AN AVERAGE OF £10.80 ON FOOD AND DRINK COMPARED TO £8.88 FROM OUR INTERNATIONAL OVERNIGHT VISITORS Lynn Jones 2012/13 Visitor Research

TRYING LOCAL FOOD IS A KEY ASPECT OF EXPERIENCING SCOTLAND AND MANY VISITORS STATE ‘TRYING LOCAL FOOD’ AS AN IMPORTANT ASPECT OF THEIR VISIT.

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WHAT DO OUR VISITORS WANT?

■ Less fat in cooking at restaurants/bars and pubs

■ More access to bars/restaurants for children

■ To find restaurants serving fresh veg

■ More focus on local produce

■ Later opening for bars and restaurants

■ We should have been more informed about food in Scotland, we were often disappointed. But perhaps we should have asked local people instead following our books.

VisitScotland Visitor Survey 2011 & 2012

“ We are passionate about celebrating local food and how it can benefit us as individuals, as businesses and from an environmental point of view. Savour Stirling is a great opportunity to think, taste and champion local food“

Clara Walker Forth Environment Link’s Executive Director

“ The Year of Food and Drink is a tremendous opportunity to celebrate our rich and varied local larder, working in partnership with local businesses to ensure an authentic and memorable experience for our visitors“

Geoff Morrison Destination Manager for Destination Stirling

DESTINATIONSTIRLING.COM 03

CONTENTS

04 Why Source Locally 05 What is local? 06 Introducing Neil Forbes07 Barkers Highland Beef08 Mhor09 Wyvis10 Toolkit / Resources 12 Dates for your diary 13 Suppliers

In recent years food and drink has become an increasingly integral part of the visitor experience. People are now drawn to authentic local experiences. In fact, eating traditional dishes and local produce is listed as the second top activity undertaken by visitors to Scotland.

As our Year of Food and Drink approaches, Destination Stirling has teamed up with Forth Environment Link to ensure we are all making the very most of the opportunities available. This guide highlights the resources at hand for our businesses, it also looks at some examples of best practice within our industry.

This is the beginning of a renewed focus on our local food and drink - as we aspire to further develop and promote our offering for the benefit of our businesses, our community and our visitors.

Savour Stirling

savourstirlingsavourstirling

Why source locally?

TOP TIP If you are using local produce shout about it! Make sure you include this on your menus and let your staff know too.

HOW ELSE DOES THIS BENEFIT MY BUSINESS?

Reduced operating costs through bulk buying from local suppliers, reduced packaging and waste.

Improved quality of food and service from suppliers as businesses build relationships with suppliers.

Reduced environmental and health risks, and avoid the negative publicity associated with purchasing “problem products”

Better community relationships, increased customer loyalty, and improved morale and loyalty among staff. It is also an opportunity to demonstrate to stakeholders the importance placed on sustainability issues.

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There is a growing demand from customers for sustainably sourced produce. There are many reasons for this trend including global media, environmental and health factors and a need for greater transparency in our food supply chains. For producers and tourism businesses this heralds an opportunity to share your story.

QUALITY OF FOOD AND DRINK IS ONE OF THE TOP THREE REASONS WHY VISITORS CHOOSE TO COME TO SCOTLAND.

■ A third of visitors book accommodation simply because of its reputation for outstanding food.

■ The most popular activities undertaken by visitors to Scotland are trying local food and sightseeing.

■ Visitors are prepared to pay more for fresh, seasonal, locally sourced produce.

■ Businesses providing and promoting locally sourced produce enjoy higher levels of sales.

By offering and promoting fresh Scottish produce, tourism operators can raise their profile, increase their profit and deliver a better visitor experience.

savourstirlingsavourstirling

What is local? It is difficult to pin down a definition of local food, as the nature of food production and distribution is complicated. Despite the complexity it’s essential to have some guiding framework. For example the National Association of Farmers Market says that Local Food is;

“ Food which is produced, processed and traded within a specified distance, usually 30 mile radius”

TOP TIPWork with other businesses in the area to bulk buy from sustainable producers – this can help keep your costs down.

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Of course, it’s not going to be possible to source everything locally, our food landscape in Scotland is a mosaic rich in fabulous produce but it does change region to region. And of course as the seasons change there is variation in what’s available and when. There is plenty of support available out there for finding local produce, from regional food networks and Destination Groups to national organisations like Scotland Food and Drink and VisitScotland. At the back of this guide we have included a number of local suppliers you may wish to consider approaching.

When thinking what produce to buy - a good guide is to buy what you can in your immediate local area. As products become more difficult to source, spread out to buy from other neighbouring regions and then look Scottish wide. There will always be a certain amount of produce you need to buy from further afield, although (for example) buying Fairtrade-certified products imported from poorer countries is a more ethical option as it benefits disadvantaged producers.

HOW MUCH LOCAL PRODUCESHOULD I AIM TO USE? There are no set rules, and it is up to you how much produce you source locally, regionally or from further afield. It will depend on what’s available, what supply is like, quality, price and of course it will depend on your needs. Our aim, through this guide, is to give you a choice and provide options and reasons to use more local & regional produce.

Think about the factors that influence consumers when they buy such as:

Taste our Best, Fair Trade, Organic, Free Range, Green Tourism accredited, Red

Tractor scheme Food Hygiene Rating, QMS – Quality Meat Standard, Rainforest Alliance.

GROWING COMMUNITIES’ FOOD ZONES1

25% Local 35% 100 miles radius (cross regions) 20% Rest of the UK 15% Europe 5% Beyond Europe

1. Diagram from growingcommunities.org

Introducing

Neil Forbes

TOP TIPS ■ Make your staff feel part of the business. Show them the figures and include them in the profit share, and don’t hide anything from them. If profits are shown to be coming out of your staff’s back pocket, they will think twice!

■ Be more sustainable. Appoint a sustainability manager - there’s always someone in the workplace who can take on a role like this. Join the Sustainable Restaurant Association if you’re a restaurant, cafe, hotel or food producer as there are lots of savings to be made by being more sustainable.

■ Daily tastings of your dishes and drinks. Your part-time staff / students are the sales people on the floor doing the up-sell, it’s not just the manager’s role. So make sure they have tasted everything so they can genuinely recommend when taking an order.

■ Lead by example. As a boss you should be able to work in every department efficiently. Peel tatties and polish glasses with enthusiasm.

Chef Director, Neil Forbes, and his kitchen team pride themselves on producing everything in-house at Cafe St Honoré - using ingredients sourced from local producers and suppliers thus supporting the local economy and reducing food miles in line with their ‘Slow Food’ philosophy.

The à la carte menu changes daily, reflecting the seasons and is supported by a Cafe Classics menu of favourites such as: organic Scotch beef bourguignon and mash; whole grilled Scottish sardines; coq au vin made with organic Perthshire chicken; and local cheeses with home-made oatcakes and chutney.

A member of the Sustainable Restaurant Association since 2009, Cafe St Honoré was awarded the highest accolade of 3-star champion status in August 2012. In February 2013, SRA President, Raymond Blanc presented them with the national award for ‘Society’ at the annual awards ceremony in London. The SRA judges were impressed with the holistic way Cafe St Honoré approaches its role in society. The many laudable initiatives include a profit share scheme for staff, external placements for chefs and work placements for local school children in the kitchen. Cafe St Honoré also undertakes regular community engagement activities, supporting both local and national charities, and is a local ambassador for the Slow Food movement and local produce. Neil Forbes gives talks at local schools about food provenance and runs an allotment at a local university to teach students about horticulture and food production.

Neil is Catering in Scotland’s ‘Chef of the Year’ 2014 and was Scottish Restaurant Awards ‘Chef of the Year’ in 2011. He is a member of the Slow Food UK Chef Alliance and his restaurant holds Sustainable Restaurant Association 3-star champion status. Neil regularly demonstrates his skills at a broad range of events across the UK as well as appearing on BBC Radio Scotland’s Kitchen Cafe. He writes a recipe column in the Scotsman’s Weekend Life magazine.

Neil Forbes Chef Director of Cafe St Honoré Twitter: @chefneilforbes

emotional experience

that uses all the senses

“

”

Neil Forbes Chef Director of Cafe St Honoré

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TOP TIPS ■ Get to know your producers - visit them, visit farmers markets to see who’s in your vicinity.

■ Let your front line staff taste the produce. Test and try it on selected customers for feedback.

■ Work with producers and produce available, adapt your menu to suit what’s available, and conversely, talk to the producer to see whether they can do what you want. Exchange of ideas can be mutually beneficial.

Barkers Highland Beef are based at Mid Torrie Farm, by Callander, this business is run by Hilary & Bernard Barker. They have been producing prime quality grass-fed Highland Beef, from pedigree Highland Cattle for the last 16 years. Hilary & Bernard Barker have been instrumental in the local food scene for many years with involvement with Scottish Association of Farmers’ Markets, Forth Valley Food Links and they have been responsible for the very successful Stirling Farmers Market which has been supplying consumers with quality local and regional foods for the past 15 Years.

Barkers Highland Beef is a small business but it is also diverse. As well as producing Highland Beef for Stirling Farmers Market and other direct sales to customers, they have a holiday cottage at the farm, provide farm tours and Hilary is also a recognised artist, painting predominantly (and not surprisingly) Highland Cattle, by commission and for exhibitions.

With their professional background in environmental conservation, Hilary and Bernard have an excellent overview of the local food movement and why it’s important in environmental terms as well as for local economies and communities.  

Barkers Highland Beef

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Mhor is a family based food business within Loch Lomond and The Trossachs National Park. The family has been living and farming in Balquhidder for over 30 years and have grown the businesses to include a bakery, a fish mongers/fish restaurant, a farm and a motel. All of the businesses are branded under the name of Mhor (gaelic for ‘large’ or ‘great’. The Mhor farm supplies all the beef, pork and lamb to the restaurants. The venison used is also sourced from the hill. Mhor have their own gardens where they also grow their own vegetables, herbs and salads.

“Local provenance is very important to the Mhor group as we have four great seasons in Scotland which allows us to change our menus regularly by using local suppliers. Good business creates good business”

What do you source locally and prepare yourself? We are spoilt with meat and game here in the National Park. We also have great opportunity for foraged foods, whether it be wild garlic, sorrel or mushrooms. Our bakery supplies bread to the community and also other businesses and we use local jam makers throughout the businesses. We have a game license and try to use as much of our own meat as possible. We also grow our own vegetables and herbs in our gardens.

Why is this important to you? It is important because by using local and seasonal products, we are supporting other businesses in the area who will in turn employ people to make the Park a more vibrant place. It will also benefit the local economy and enhance the visitor’s experience. We are deeply passionate about sourcing and celebrating the best of local produce, preparing menus in season using food produced on the farm, either from the garden or the livestock we keep, as well as the surrounding countryside. Preserving food is a great way to extend a season, whether it be a dried mushroom, a pot of jam/chutney or a frozen garden pea.

Why is this important to visitors? Good food has no distance, so irrespective of where your business is, people will always travel for good quality.

“The family have been living

and farming in Balquhidder for

over 30 years.”MhorFamily Food Business

TOP TIPS ■ Always ask the locals. ■ Quality is perceived value for money. Not always the cheapest.

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Wyvis Luxury Boutique Style Bed & Breakfast

Wyvis Bed & Breakfast has been running locally for over 20 years, gradually growing the business by reinvesting year on year. Wyvis achieved Five Star grading in 2013 and was awarded the Gold accolade in early 2014. Terry and Irene have also achieved the VisitScotland Taste our Best accreditation. Wyvis is a luxury, boutique style Bed & Breakfast in a converted Victorian mill workers cottage in the conservation part of Tillicoultry. With just two rooms, Terry and Irene are able to offer the best possible service for their guests - welcoming them as strangers and parting as friends.

Why local provenance is important to you? We ensure as many of the products we use as possible, are locally sourced, so we know where they come from and what they contain. We pride ourselves in sourcing our ingredients and menu items from local suppliers with an emphasis on quality and Scottish origin.

What does your breakfast consist of? Typical breakfast menu:-

■ Choice of Cereals and Fruit Juices ■ Homemade Granola ■ Homemade Yoghurt ■ Variety of Soft Summer Fruits- Strawberries, Raspberries, Blackberries,etc

■ Fruit Compote – e.g Pear & Ginger, Plum & Cinamon / Vanilla, Rhubarb & Orange

■ Selection of Scottish cheeses, homemade oatcakes and homemade Salmon or Mackerel pate

■ Homemade Jams, Curds and Marmalade, with homemade chutney for cooked breakfast

■ Main choice: Traditional. Scottish breakfast, Scrambled Egg with Smoked Salmon, Smoked Haddock with Poached Egg and other specials. i.e. Homemade Salmon Fish cakes.

■ Homemade bread and scones, pancakes or muffins

What do you source locally and prepare yourself? We prepare all our breakfasts fresh from locally sourced items such as: eggs, bacon, sausages, haggis and black pudding, flour, oatmeal and Scottish fish. A few dairy items, such as milk and butter are sourced from local supermarkets, but only those brands which can be identified and traced as being of Scottish origin (using EC food label coding).

Why is this important to you? We offer an experience firmly based on the Scottish reputation for hospitality and part of that experience is the quality and provenance of our breakfasts. We want our guests to have the opportunity of enjoying Scottish Fayre of the highest quality. We also need to know the ‘full story’ so we can respond to our guest questions about the various dishes served to them.

Why is this important to visitors? Our guests always ask about the ingredients we use, where they come from and how the dishes are prepared. In many cases this will be their first experience of true Scottish cooking and they are always keen to find out as much as possible and often ask for the recipe so they can try it for themselves when they get home, of course without the Scottish produce. We have many guests returning who tell us it is because we serve quality food and everything we offer is homemade and cooked fresh to order.

What is your top tip for a perfect breakfast? Always use Quality Scottish produce served with a smile and sense of humour.

WWyvis Bed & Breakfast

Tillicoultry

Terry & Irene Goddard

an Experience firmly based on the Scottish reputation

for hospitality

“

”

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MONTH THEME DETAILS

JANUARY TRADITIONAL FOODS

FEBRUARY THE FOOD OF LOVE

MARCH BREWING AND DISTILLING

APRIL AWARD WINNING FOOD

MAY WHISKY MONTH

JUNE THE FUTURE OF FOOD

JULY SUMMER BERRIES AND FRUITS

AUGUST DELICIOUS DAIRY

SEPTEMBER CELEBRATION

OCTOBER SUSTAINABLE SHORE

NOVEMBER HEARTY AND HEARTWARMING

DECEMBER GRAND FINALE

TASTE OUR BEST

This new VisitScotland scheme has been developed following extensive industry and consumer research and responds to growing visitor demand and interest in sampling local produce and having authentic eating experiences during their visit.

The scheme recognises businesses that offer a quality food and drink experience and also use some Scottish produce to give consumers more choice. For more information contact Gerald.Melvin@visitscotland.com

STEP CAN HELP YOUR TOURISM BUSINESSSTEP can offer a range of advisory and support services for tourism businesses including:

■ A dedicated Tourism Executive to provide advice and support

■ Access to the latest national and local tourism research

■ Training including social media, food hygiene, health and safety and personal licence holder training

■ Funding support, including the Tourism Development Grant Scheme

■ Human Resource Advice (for example; hiring someone for the first time)

■ Business start-up and skills workshops on various topics including finance, business planning, trading online and book-keeping

Arrange a meeting with your local Tourism Executive Jason Clark - 01786 463416 email: jclark@stepstirling.co.uk or visit stepstirling.co.uk

Resources

YEAR OF FOOD AND DRINK MONTHLY THEMES

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YEAR OF FOOD AND DRINK 2015

Year of Food and Drink Scotland 2015 is a Scottish Government initiative led in partnership by EventScotland, VisitScotland and Scotland Food & Drink. The Year of Food and Drink Toolkit has all the relevant marketing information to help tourism businesses, event organisers and tourism professionals promote themselves to visitors who have an interest in sampling good quality local produce. Find out more at visitscotland.org

DESTINATION STIRLINGDestination Stirling acts as a voice for the tourism industry, lobbying to a range of local and national bodies on issues which impact on the tourism infrastructure and future tourism growth prospects of the area. As well as marketing the area Destination Stirling also provides regular training opportunities and useful networking events for local tourism businesses. Get in touch with geoffmorrison@destinationstirling.com or visit destinationstirling.com

EXPERIENCING SCOTLAND For larger businesses the team at Experiencing Scotland can offer specialist one-to-one advice on providing & promoting fresh Scottish produce, including menu offering, service deliver, sourcing & purchasing, training and marketing. Get in touch for more information or to register for updates 0845 607 8787 enquiries@scotent.co.uk scottish-enterprise.com

FORTH ENVIRONMENT LINKForth Environment Link (FEL) is an environmental charity working across Forth Valley to link people and the environment for a greener, healthier future. FEL projects include a range of environmental, education, health, food and cycling related initiatives. The Grow Forth Local Food Network is an FEL project aiming to bring together groups across Forth Valley interested in local food. The goal of Grow Forth is to create a local food community that will enable people to share with and learn from one another on a wide range of food-related issues. A Stirling Local Food Map was created by FEL in 2014, with support from the Community Food Fund. Find our more at forthenvironmentlink.org

COMMUNITY FOOD FUNDThe Community Food Fund is financed by The Scottish Government and has been created to promote local food and drink. In relation to Scotland’s National Food and Drink Policy, the Community Food Fund focuses on two main outcomes:

■ Supporting development of food trails and networks

■ Establish local food and drink event, including farmers’ markets, that celebrate and promote food and drink throughout the year

Find out more at communityfoodfund.co.uk

STIRLING FOOD & DRINK APPThe Stirling Food & Drink App includes information on food and drink outlets throughout the Stirling area. Both iPhone and Android versions have been developed by Stirling Council in association with local businesses from the Stirling Food & Drink Forum. To find out more about this free resource contact your local STEP Tourism Executive. Jason Clark - 01786 463416 email: jclark@stepstirling.co.uk or visit stepstirling.co.uk

DOWNLOAD ON ITUNES FOR EXCLUSIVE OFFERS

DESTINATIONSTIRLING.COM 11

THE SCOTLAND’S PUBS AND BARS – A STORY TO TELL APPDoes your pub or bar, have a unique story that makes you stand out, and you want to tell the world how great it is? Share your story for free on this terrific new app – just get in touch with Theslta@aol.com or visit theslta.co.uk

USEFUL WEBSITES

destinationstirling.com scotlandfoodanddrink.org forthenvironmentlink.org scottish-enterprise.com communityfoodfund.co.uk visitscotland.org scottishtourismalliance.co.uk

FORTH VALLEY ORCHARDS INITIATIVE Master Pruning Saturday 6 December 2014, 10am-2.30pm Tutor: Andrew Lear Cost: £10

The science behind the art and craft of pruning, including difficult or fruit derelict trees. Hands on experience with varied forms of trees on this more advanced workshop. We will also have a discussion to find out if there is any interest in starting a pruners network. Get in touch to book - orchards@forthenvironmentlink.org or 01786 449 215

Winter Pruning Saturday 24 January 2015, 10am – 2.30pm Tutor: Andrew Lear Cost: £10

The science behind the art and craft of pruning, including difficult or fruit derelict trees. Hands on experience with varied forms of trees on this more advanced workshop. We will also have a discussion to find out if there is any interest in starting a pruners network. Get in touch to book - orchards@forthenvironmentlink.org or 01786 449 215

GET INVOLVED Are you passionate about Food and Drink? We are putting together a team to keep the momentum going. If you want to be involved in driving community awareness, building links with suppliers or delivering food and drink events let us know.

Email us at info@destinationstirling.com or call 01786 464640

STIRLING VISITOR SURVEY PRESENTATION26 Nov 2014 18:00 - 20:00

INTRODUCTION TO SOCIAL MEDIA 27 Nov 2014 14:00 - 16:30

BUSINESS COPYWRITING 13 Jan 2015 14:00 - 16:30

REHIS FOOD HYGIENE 14 Jan 2015 14:00 - 16:30

YOUR WEBSITE PERFORMANCE 15 Jan 2015 14:00 - 16:30

BUSINESS PHOTOGRAPHY 20 Jan 2015 14:00 - 16:30

FACEBOOK INTERMEDIATE 21 Jan 2015 14:00 - 16:30

TWITTER INTRODUCTION 27 Jan 2015 14:00 - 16:30

PERSONAL LICENCE HOLDERS REFRESHER COURSE 29 Jan 2015 09:30 - 14:00

Introduction to Social Media 29 Jan 2015 14:00 - 16:30

DATES FOR YOUR DIARYWe hold regular networking events throughout the year, we also hold a wide range of online courses which are generously subsidised by Scottish Enterprise. To find out more contact info@destinationstirling.com

FREE APP ‘SCOTLAND’S PUBS - A STORY TO TELL’

FORTHENVIRONMENTLINK.ORG12

BAKERS/BREAD & CAKE MAKERS

MHOR BREADbread@mhor.net01877 339518

ACHRAY FARM HOME BAKINGbaking@achrayfarm.co.uk01877 376363

COOKROOM LTDcookroom@btinternet.com01877 387236

THE VILLAGE BAKERY01786 461591

CAMPBELLS SHORTBREADsales@campbellsshortbread.co.uk01877 330013

BLACK OF DUNOON LTDinfo@blackofdunoon.co.uk01369 702311

DALZIEL WHOLESALE info@dalzielbakers.co.uk01259 219 265

A WILLIAMSON & SONS BAKERSdavidwilliamson@unicomemail.co.uk01259 722583

MATHIESONS BAKERY sales@mathiesons.co.uk01324 574500

STEPHENS BAKERS (STIRLING)01786 449 056

CAMPHILL BLAIRDRUMMONDmartin@camphillblairdrummond.org.uk01786 841573

CAKES BY SHIRLEYshirleys_cakes@yahoo.com01786 870231

AIRTH BAKERS01324 831094

ERINCROFT BAKERY erincroftbakery@aol.com

BREWERS & DISTILLERS

ALLANWATER BREWHOUSEbrewery@bridgeofallan.co.uk01786 834555

DEANSTON DISTILLERYBelen.Catalan@burnstewart.com01786 843010

BLACK WOLFinfo@blackwolfbrewary.com01786 817000

GLENGOYNE DISTILLERYreception@glengoyne.com01360 550254

HEBRIDEAN LIQUERSRoyLewis@hebrideanliqueurs.co.uk01463 679935

FYNE ALESjamie@fyneales.com01499 600 120

LOCH LOMOND DISTILLERY CO. LTDinfo@lochlomonddistillery.com01389 752781

HARVIESTON BREWERYinfo@harviestoun.com01259 769100

ISLE OF ARRAN DISTILLERS LIMITEDinfo@arranwhisky.com01786 431900

FALLEN BREWING CO.paul@fallenbrewing.co.uk07507 862167

CAIRN O’MOHR WINES LTDus@cairnomohr.co.uk01821642781

FRUIT AND VEG

MUSHROOMS SCOTLAND LTD01786 236061

ROBERSTONS POTATOESbrianrobertson@spuddy.wanadoo.co.uk01259 753344

IAN DUNLOP GREENGROCERS01786 825284

STRATHENDRICK GREENS & BEANS01360 850293

BOGHALL FARM ENTERPRISESj&b@boghallfarm.fsnet.co.uk01786 850 692

BELLFIELD ORGANIC NURSERYbellfieldorganics@tiscali.co.uk01738 850 589

GROW WILDsales@growwild.co.uk0845 226 339

YOUR LOCAL FARMmail@yourlocalfarm.co.uk01324851750

BUTCHERS, MEAT ANDPOULTRY SUPPLIERS

BARKERS HIGHLAND BEEFbernard.barker481@btinternet.com01877330203

ARDUNAN RARE PIGS BREEDERgillian@ardunan.co.uk07729 347297

SKINNER OF KIPPEN-BUTCHERinfo@skinnerofkippen.co.uk01786870203

FALLENINCH FARM - BUTCHERSmichael@laxdalefoodservice.co.uk01786 446653

BRIAN DEVLIN BUTCHERbriandevlin100@gmail.com01259 742139

GARTMORN FARM POULTRYsusan@gartmornfarm.co.uk01259 750549

THE ABERFOYLE BUTCHERcontact@aberfoylebutcher.co.uk01877 382473

CARROGLEN LAMBrobb@carroglen.com01764 670377

INVERLOCHARIG VENISON & LAMBenquiries@inverlochlarig.com01877 384232

Local Suppliers

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This list isn’t exhaustive but it gives a good indication of the broad range of produce available right on your doorstep.

Local SuppliersBANNERMANS QUALITY MEATSgilbert@bannerman8.wannado.co.uk01360 870210

JOHN BROWN BUTCHERSMfeemac@aol.com01360 440727

GAME DEALER - PENNY DICKSONpenny@lanrick.co.uk01786 841 684

MALCOLM ALLAN & SONS - BUTCHERstewart.donaldson@malcolmallan.co.uk01324 613413

D CAMPBELL AND SONS BUTCHER01877 330019

WARD & FRASER FAMILY BUTCHERS christinefraser59@gmail.com01786 832131

MICHAEL R. MORE QUALITY BUTCHER K200mjm@btinternet.com01786 474944

ALEXANDER GRAY BUTCHERS01786 462 328

LAXDALE FOODSERVICEandrew@falleninchfarm.co.uk01786 471000

JOHNSTONS BUTCHERSenquiries@johnstonbutchers.co.uk01324 623456

PUDDLEDUB PORKpete@puddledub.co.uk01592780246

SCOTBEEF LIMITEDorna.foubister@scotbeef.com01856 711227

DAVID BENNETT & SON - BUTCHERgrahamdavidfleming@hotmail.com01786 823212

JOHN HILL BUTCHER0845 8334071

SIMPLE SIMONS PERFECT PIESInfo@simplesimonspies.co.uk01899 220118

MCNAUGHTON’S SPECIALITY BUTCHERMcNaughtons@compuserve.com01786 812040

LEDARD FARMferg@ceilidhband.demon.co.uk01877 387219

DAIRY

GRAHAM’S DIARIESinfo@grahams-dairies.co.uk01786 833206

KNOCKCRAICK CREAMERYenquiries@makinginteriors.com 01360 860202

THE ISLAND CHEESE CO gordon@islandcheese.co.uk01770302788

FARM SHOPS

EDENMILL FARMshop@edenmill.co.uk 01360 771 707

BLAIRMAINS FARM SHOPblairmains@hotmail.com01259 762 266

G AND G SINCLAIR WEST CRAIGIE FARMjohn@craigies.co.uk07833470359

GARTARTAN FARM acmnicolson@fsmail.net01360 850 451

DALCHONZIE FARM SHOPDavid.Burberry@dalchonzie.co.uk01764 670416

STRATHFILLAN WIGWAMS & FARM SHOPwigwam@sac.ac.uk01838 400 251

BRIARLANDS FARM SHOP info@briarlandsfarm.co.uk01786 841309

MUIRCOT FARM SHOP, CAFE & RESTAURANTjohnandelaine@muircotfarmshop.co.uk01259 750886

THE WOOD HOUSE FARM SHOP AND COFFEE SHOP01786 870156

WEST MOSS- SIDE ORGANIC FARM AND CENTREkate@ westmossside.com01786 850428

SEA FOOD

MHOR FISHfish@mhor.net01877 330213

LOCH FYNE OYSTERS LTDinfo@lochfyne.com01499 600 264

ARBROATH FISHERIESfeef@tinyworld.co.uk01241 872 331

DALFOIL TROUT FARM FISHERYdalfol@tesco.net01360 440 575

MURRAY SEAFOODS LTDmurraysea@aol.com01369 870392

OTHER

PERTHSIRE PRESERVESinfo@perthshirepreserves.co.uk01877331148

OCHIL FUDGE PANTRY susan@ochilfudgepantry.co.uk01259217738

IQ SUPER FOOD CHOCOLATEhello@iqchoc.com0845 8387381

ELLA DRINKS LTDinfo@bouvrage.com01786834342

GLEN LYON COFFEE ROASTERSinfo@glenlyoncoffee.co.uk01887 866328

PETRIE FINE FOODSpetriefinefoods@btinternet.com01560 600184

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Forth Valley CollegeForth Valley College’s Stirling Campus is the place to be for lunches and events when visiting the city. Boasting stunning views across to the Wallace Monument, Ochil Hills, River Forth and the impressive Stirling City skyline, the Gallery Training restaurant – based on the first floor of our £29 million Campus – is where you can taste the cuisine of the top Scottish chefs of tomorrow.

To find out more visit www.forthvalley.ac.uk/gallery. To book a table, or for more information please call 01786 406027 or e-mail gallery@forthvalley.ac.uk

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