In addition to the turkey and goose options blogged about a couple of weeks ago – Craigies Farm Shop in Edinburgh have sent in details of their Christmas offerings. Choose from a Christmas gift hamper, homemade puddings, all sorts of festive veg, gorgeous beef, game pies, and of course the traditional turkey and geese too. For all the details have a look at their christmas order form, accessible via this link: http://www.craigies.co.uk/xmasorders
Getting your Christmas lunch sorted
Whether we like to admit it or not, the countdown to Christmas is officially on! If you’re trying to figure out where to pick up a tasty Christmas turkey, or you fancy trying a goose for the first time, then you’ve come to the right place. A (non-exhaustive!) list is below, so have a look and see if there is a producer near you. Please bear in mind that many of the companies also do mail order. If you are an NFU Scotland member that is selling turkeys or geese this year, and you’d like details of what you’re selling to be included on this page then please email firstname.lastname@example.org with your details. I’ll be keeping things up to date as and when new info comes in.
For a Christmas turkey –
Mr Campbell Napier, Burnhead Farm, Eddleston, Peeblesshire, EH45 8PN. Tel: 01721730884
Thomas and Susannah Pate of South Powrie Farm, Dundee. Hand plucked birds, hung for at least 14 days can be ordered via www.southpowrie.co.uk or by phoning 01382 504 637 or 07703 540 920.
Michael Shannon, Damn Delicious, Thankerton Camp Farm, Thankerton, Biggar. ML12 6PD.
“We produce our own Free range Bronze turkeys in the Woods around the farm here at Thankerton. Our Damn Delicious hand plucked 14 day hung Bronze and Norfolk Black Turkeys are available for collection from our shop in Lanark or check out our web site at www.damndelicious.co.uk We sell out most years so booking is advisable. Tel 01899 308 688 or 07776 335 468.
David Gall, Donside Turkeys, Craigforthie, Inverurie, Aberdeenshire AB51 0LT. Tel 07831 464 108.
For a Christmas goose -
Our Galloway Goose was launched at this years BBC good Food Show Scotland and so far there has been a lot of interest. There are only a small number of geese available so if you fancy one order as soon as you can. The geese are all free range. All birds arrive oven ready, including a roasting bag and recipes. For more information see http://www.atasteofgalloway.co.uk/galloway-goose.html
This year’s Scottish Food & Drink Fortnight takes place 3rd-18th September 2011, highlighting the wealth of Scottish food and drink on offer to consumers. It encourages the food industry- from restaurants to retailers and caterers- to source and champion the country’s quality produce. The aim of the Fortnight is to encourage consumers to discover, buy and enjoy the food and drink produced on their doorstep, building Scotland’s reputation as a ‘Land of Food and Drink’.
This Fortnight is the most successful to date, with more than 200 events taking place across the country. Participants range from multiple and smaller retailers including independent delicatessens and farm shops, food festivals, Farmers’ Markets, food groups and restaurants who are celebrating the Fortnight with a range of activities from in-store tastings to special events and menus.
There are countless ways to support the Fortnight and it is an excellent promotional tool to be exploited. Participation can be tailored entirely to the needs and activities of individual businesses, including highlighting the local produce used, running special events or promotions.
Events can be registered direct to the website www.scottishfoodanddrinkfortnight.co.uk for a free listing and a range of downloadable materials are available free of charge. The logo can be provided on request.
The Fortnight is being promoted through partner activity with leading Scottish brands using on pack promotion, traditional PR in print, radio and online, as well as social media using Eat Scottish on facebook www.facebook.com/eatscottish and @ScotFoodFort on twitter.
Scotland Food & Drink are managing the Fortnight for the third consecutive year. Contact Sophie Fraser on 0131 3350952 or email email@example.com for more information and to discuss ways in which you can use the Fortnight to benefit your business.
New rules on mandatory Country of Origin Labelling (COOL) have been voted through by MEPs this week, following seven years of lobbying. Mandatory labelling has been extended to include fresh meat from pigs, sheep, goats and poultry. This will allow consumers to make more informed choices about their fresh meat purchases. We will have to wait a further two years for feasibility studies to be completed on mandatory COOL for processed products, and three years for studies on milk, milk used as an ingredient, unprocessed foods and ingredients representing more than 50% of a food. This is obviously disappointing, but is certainly a step in the right direction. This vote by MEPs will be rubberstamped by the Euro Council within four months, and the new legislation is likely to come into force in 2015.
We’re well and truely into show season now. The Royal Highland Show might already be a distant memory, but there are still lots of local shows going on. Take a look at the Events section to find a show near your area.
I had a lovely surprise this week when I received a package from Beath High School in Fife.
The children there have been learning about the benefits of buying and eating local food, and have produced some posters advertising the benefits of doing just that. They looked at all different kinds of locally available food including Scottish berries, Scottish cheese and Scottish seafood too. Here are a few examples of the posters:
It is great that the children are taking more and more interest in where their food comes from and of course we at NFUS hope that initiatives like this will encourage them to buy Scottish produce when they grow up! Well done to all the children for some fabulous work.
The Scottish Government has launched a new smartphone web app which will make it easier for shoppers to find out what’s in season while they’re at the supermarket.
The free smartphone web app allows shoppers to search for a particular fruit, vegetable, fish or meat and find out whether it’s in season. In addition, users can search by month and find out exactly what’s at its peak at the moment.
If you are a smartphone user and would like to download the app, you can do so by following http://m.eatinseason.org.uk
NFU Scotland’s Ayrshire region welcomed almost 500 diners to the Union’s Annual Dinner on Monday 14 February at Fairmont, St Andrews, where guests enjoyed the very best food that local producers have to offer.
For a number of years now the annual dinner has been the highlight of the social calendar for many NFU members, with an incredible menu too tempting to pass up. This year was no exception with many willing contributors generously donating produce and financial assistance to the event. NFUS has extended special thanks to its main sponsor this year, Morrisons.
Jimmy Ireland, Ayrshire regional chairman said:
“Ayrshire is steeped in both history and romance, so how appropriate that this event fell on Valentine’s Day. We were pleased to serve up a superb menu of Ayrshire food showcasing the delicious produce that is grown and made in our beautiful county.
Christine Cuthbertson, NFU Scotland’s Ayrshire regional manager, added:
“I am immensely proud to have been involved in sourcing Ayrshire produce for the NFUS Annual Dinner. The quality of food on offer from our region is incredible, and the support and generosity of the local businesses have been overwhelming.
“The starter of a Pheasant and Ayrshire Bacon terrine made by Braehead Foods tickled the tastebuds and the Beetroot glazed Ayrshire beef fillet from A K Stoddart was delicious. The dessert of a trio of sweet carrot with ginger ice cream also showed off the region’s innovative use of seasonal produce.”
“Ayrshire is most commonly thought of as a dairy region, but the menu on offer showed that while our region might be relatively small in size, we can pack a big punch across a wide variety of foods. Ayrshire is also home to one of the longest standing farmers’ markets in Scotland, and has its own food network. We were delighted to host the NFUS Annual Dinner this year and hope that all our guests enjoyed the evening.”
Scottish Government has launched their Eat in Season campaign today, encouraging all Scots to try to eat seasonally to enjoy the best of the produce that is on our doorstop. Richard Lochhead, Cabinet Secretary for Rural Affairs, launched the campaign in Edinburgh with a cooking demonstration featuring two top chefs. Of course the benefits of eating food in season are many – it is often cheaper as its more abundant, it has better flavour, it supports your local farmers and growers, and as it won’t have had a long haul to get here, its better for the environment too!
A series of roadshows are planned across Scotland to spread the message, the next being in St Enoch Centre in Glasgow on Wednesday 17 February. Information on the benefits of buying and eating seasonal produce will be available at the shows, along with a series of recipes showing you how to cook dishes with seasonal produce.
A number of local producers have provided food to give away at the road show including Connage Highland Dairy, Baxters, Macsween, Inverawe Smokehouse, Highland Spring, A Taste of Arran, Stoats, Mrs Bridges, SuperJam, Heather Hills Farm, Walkers and Tunnock’s.
If you can’t make it along to the roadshow but would like to make an effort to eat seasonally, a good way to get started is by downloading our own Seasonal Calendar.
This week at NFUS we have been urging the country’s retailers to show commitment to Scottish eggs and chicken in light of the higher welfare standards that have been adopted by the nations poultry producers.
Scottish egg producers have already gone to considerable lengths and additional cost to comply with new European legislation on welfare standards for laying hens due to come into force at the end of 2011 – something several other member states have failed to do.
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