Isle of Skye Sea Salt, Dunvegan
The last known attempt to harvest salt from the seas around Skye was in Sleat in the 1700s. In 2013, Chris Watts and Nanette Muir succeeded where others before have failed, producing sea salt from the waters of Loch Snizort in the north. The multi-award winning salt is harvested using environmentally friendly solar evaporation methods. The resulting salt brings flavour to dishes around the world.
Mrs. Mack Farmshop, Torrin
Sara and John MacKinnon raise their Shorthorn and Aberdeen Angus cows on their croft in one of the most picturesque locations of Skye (and arguably the world). The lucky cows are let out in summer to roam the wild land around Bla Bheinn. Alongside their beef, the MacKinnon’s also sell home baking, sandwiches and Sara’s mother’s fudge from their Torrin shop, all of which are highly recommended.
Sconser Scallops, Sconser
A civil engineer by training, David Oakes has been diving for scallops for nearly 30 years. His twice-dived king scallops are, we believe, the finest in the world. David together with his son Ben, ranches them first from the seabed and leave them to mature to on their own fishery seabed in the shallow, plankton-rich waters of Loch Sligachan. They are delivered to us alive, juicy and fresh as can be.
Isle of Skye Fresh Produce, Orbost
Horticulturists Fiona and Roger Whiddon are the wife and husband founders of their wildly popular herb and salad leaf growing business. With a combined 50 years’ experience cultivating a wide variety of leaves and herbs, the Whiddons are experts at getting the best flavours for their delicate wares out of the rich Skye soils. Better salads and fresher herbs we challenge you to find.
Isle of Skye Smokehouse, Broadford
A former chef at The Ritz, John Corfield has turned his hand to smoking fish in the traditional island manner, nearby at Broadford. With a peat roof and stone walls, John smokes salmon in small batches with local Alder wood for around nine hours. For Kinloch, he hot smokes salmon with a special spice mix devised by Marcello to perfectly complement our scrambled eggs and kedgeree.
Fisherman’s Kitchen’s Buth Beag, Kyle of Lochalsh
On the old ferry slip at Kyle where cars would queue to cross before the bridge was built, Murdo and Margaret Macrae are attracting life once again with their local fresh fish and shellfish business. Buth Beag means wee shop but the Macraes have big ambitions and are opening their own processing plant to scale up their supplying capacity for the region. Murdo lands the catch, and Margaret processes the catch and serves behind the counter. A favourite lunchtime destination, their Cullen Skink was a double winner at the world championships in March 2020
Isle of Skye Black Pudding, Dunvegan
Seamas MacLennan only started producing black pudding earlier this year, but word spread quickly through the community that his traditional recipe was one of the finest around. He’s already selling out on a weekly basis, but we were at the local primary school in Sleat with Seamas and his brothers, so we hope we’ll always be able to get our hands on some.
Katy Rodger, Fintry
At Knockraich Farm in Stirlingshire, Katy Rodger’s British Fresian cattle graze outdoors and are the healthy, happy stars behind Katy’s artisanal dairy produce. With no artificial colours, flavours, preservatives or sweeteners, her whole milk is pasteurised but not homogenised. This means the milk retains its natural cell structure and, whether in coffee or porridge or a glass on its own, it tastes utterly delicious.
Letterfinlay Fine Foods, Fort William
We’ve been working with this wonderful family-run business for years at Kinloch. They supply beef, lamb, venison and game, alongside cheeses and delicatessen produce, including delicious fish and meat smoked in their own smokehouse at Corpach. One of the earliest and most respected suppliers in the Highlands, the family stands proudly behind their motto as food providers to all: “from croft to castle”.
Puddledub Bacon, Auchtertool
The Mitchell family has kept pigs at Clentrie in Fife for four generations. Bucking the trend of so many British pig farmers’ demise at the hands of cheap imported pork, the Mitchells dug their heels in and became experts in curing and retailing their pork directly “from farm to fork”. Puddledub bacon was born in 1999, and we are confident it is the best bacon you will ever try.
Great Glen Charcuterie, Roy Bridge
Salami might not have a long history in the Highlands but it certainly has a bright future. Dutch husband and wife Jan Jacob and Anja Back founded Great Glen Charcuterie 15 years ago in their Roy Bridge home. Their wild venison salamis are hand-produced and air-dried for optimum preservation of flavour. The breadth of their range continues to grow, as does their awards cupboard.
Allarburn Eggs, Elgin
Allarburn Farm Shop is run by father and daughter, Dean and Hilary Anderson. With great care for the happiness and welfare of their hens from the moment chicks are born, they provide us with the freshest of eggs. Alongside hens, they also supply duck, goose and quail eggs, delivered from bird to our kitchens within 24 hours.
Heather Hills Honey, Blairgowrie
Brothers Mark and Bernard Noonan are behind the impressive Heather Hills Highland honey empire, which has been producing honey since 1945. What began with humble origins and a single hive, has today grown to 1300 hives, 52 million honey bees and a depth of expertise in 100% pure, raw honey production. Described as the “Champagne of Honeys”, each hive has a 5-mile radius in one of the most beautiful, unpolluted parts of the UK.
Wester Ross Salmon, Loch Broom
Founded in 1977 by pioneers in the sustainable fish rearing sector, today Wester Ross Salmon is still owned and run by two of the original employees. At three seawater sites in Loch Kannaird, Loch Broom and Little Loch Broom, the expert team practises a culture of hand-rearing. This means genuine, human care for their fish throughout their lives, rather than relying on machines or cameras. This passionate welfare translates into wonderful taste.