In this new series, I talk to some of the country's best producers and suppliers about what they do and how good Scotland's natural larder actually is. On our doorstep, we are blessed with one of the best natural store cupboards in the world, with an abundance of wild and farmed products.
So I thought it was high time to take a look at the stories behind the hard-working army of individuals or food heroes and heroines who put food and drink on our tables. These often small-scale businesses excel at growing, producing, supplying us with a mouth-watering array of goodies, which provide us, the consumer with the true flavours of Scotland. Through these individual's stories, I hope to tempt you to sample their wares and experience the very best tastes from our nation, and in so doing support Scotland's Food and drink sector.
Let me introduce you to some of these passionate people and tempt you to read more about them and the stories behind their businesses.
Meet Andy and Neil from Castle Game who are based near Linlithgow, and supply some of the best venison from Scotland’s wild larder, and the Penicuik pieman, David Seez who told me what makes the perfect pie. Lucy Calder from Kilduff Pumpkin Farm, East Lothian who told me about the perils of growing the perfect pumpkin in Scotland. While Charlotte Blackler’s from Herb Majesty in rural Perthshire tells about using nature to raise healthy herby meat. Marian Bruce from Highland Boundary provides us with an insight into the unique wild tastes of Scotland with their range of spirits and liqueurs. Aylett from Roan’s dairy chatted with me until the cows came home about running a doorstep milk delivery business. While Iain Macrury from Salar Smokehouse on South Uist tells us about island life. Gregorie Marshall, Blackthorn Salt, who is a fifth-generation master salter, who turns seawater into crystals in Ayrshire.