Many years ago I was working at a London event, presenting cookery shows promoting Scottish produce. Every morning, I would catch a red London bus from my digs to the conference centre and see the same faces. I started chatting and by the end of the week the friendly greetings were spontaneous. On the last day when I said my goodbyes, a suited gent commented they had all travelled that route for years and it took a redhead Scot in a kilt to get them talking! There are Scots (in high office who should know better) who have teased my apparel but I enjoy wearing my tartan and it often opens doors to good conversations.
May spells rare breed AGM’s for Bosse. They involve rural travel, reuniting with friends and holding serious discussions. A time for politics, planning and passion. These farmers and smallholders are totally dedicated to their heritage breeds and regenerative agriculture, and, like many in Scotland, under-appreciated, swimming upstream, yet vital for biodiversity and health – both planetary and human. This year’s meetings were hosted by Nordens Ark – well worth a visit and a blog to itself.
With long hours of daylight, it’s the perfect season to take the Newcastle ferry to Ijmuiden. The ferry is fun and productive. My Mini’s decals attract attention and spark conversations, so out with the business cards and off go the passengers to plan their Scottish trip. Due to Ruby’s relatively diminutive size (that’s her name by the way), she is placed alongside Morgans and MG roadsters, Harley Davidsons and bicycles. Interesting people with interesting lives who generally also love great food. The trip is put to good use in both directions although particularly relevant on our return when the ferry is bursting with Germans and Dutch numberplates and, of the dozens we talked to, all were heading straight for Scotland. Our journey outwards takes us east over the Netherlands polders, the plains of northern Germany (pausing at Gasthof zur Mühle for our favourite dish, their Schweineschnitzel Holsteiner Art) then on to Denmark before crossing The Bridge (25 years old and celebrating) on the home run.
In Småland, our apple blossom has fallen and the meadow blossom is budding, promising a good hay harvest for your friends’ goats. Meanwhile our neighbour generously handed in a 10kilo pike he caught in the lake – that became my dish for this month’s Farming Scotland Magazine feature.
Our little yellow fäbod in Fife had been looking a tad weary so time to buy more herregårdgul (a traditional Swedish paint) when over with Ruby. Our nearest village is small but well stocked with a general store, terrific ironmongers complete with handy cooks’ kit, and the exceptional Lasses, for everything else exterior and interior. Whenever we pop in, the chat turns to Scotland, whisky, sport and food. The owner knows us, regularly visits Scotland and takes an interest in our travels. We discovered, when buying our herregårdgul, he also passes on our tips to other customers travelling to Scotland and we were delighted to hear one such couple returned to Lasses to report they had used Scottish Food Guide and had a wonderful time. That made my day so thank you, Kalle.
Also in May, I was invited to be part of the Jury Visit to Central Dalmatia, candidate European Region of Gastronomy 2027. We were hosted in Split where we experienced fine dining and bustling markets; ancient history and innovative projects; produce fresh from land and sea skilfully prepared and cooked. With much Venetian influence evident in their cuisine, alongside Greek and Slavic, their meals are colourful and aromatic, flavoursome and imaginative. Often simple in terms of ‘unadulterated,’ they celebrate their produce in every mouthful. Dalmatia’s Hinterland is lesser known but equally special: lands of sweeping rivers and tree-clad mountains; castles, olive groves and vineyards, where we experienced food culture up river at Kaštil Slanica where their heritage cooking methods created memorable mouth-watering dishes, then over to the island of Brač to taste the region’s seafood, wines, cheese, island mutton and olives. There will be more about this trip soon. Suffice to say Dalmatia astounded the International Jury with their food culture, professionalism and passion. We met and conversed with over 100 local representatives during the week of our visit, some of whom are pictured below (photo ©️ IGCAT). Their enthusiasm, knowledge and kindness warmed our hearts.
Here in Scotland we are looking forward to The Border Union Show – a terrific food and agricultural event for all the family, farmers, environmentalists, breeders, growers, locals, tourists and foodies. Do read their press release below, and if you wish to enter the inaugural Border Bread, Artisan Cheese and/or Dairy Ice Cream Competitions, click on the links below for details and applications. There is also a Cheese & Wine Experience at 3pm on the Saturday, sponsored by Scottish Cheese Trail and Cairn O’ Mohr Winery – tickets limited so book fast by registering on info@borderunion.co.uk (there’s £5 admin fee).Hope to see some of you there. You’ll find me by the Cookery Theatre so do come and say hello. We have a great line up for you.
The Border Union Show
Farmers Market, Food Hall & Competitions 2025
Kelso Farmers Market are proud to be working in partnership with the Border Union Show team to add a new dimension to the Food Hall for the annual two-day event on 25-26 July 2025 at the Border Union Showground, Kelso. Kelso Farmers Market is one of the oldest in Scotland. Held on the 4th Saturday of every month in the historic cobbled market square of Kelso. In 2023 we were awarded Best Farmers Market in Scotland by The Rare Breeds Survival Trust.
Unusually, this market is run by a small committee of stall holders, all of whom are passionate about the products they make and grow, and donate much of their surplus to charity. This collaboration is a shout-out for all the wonderful small producers that we have around us.
Passionate foodie Wendy Barrie is bringing her food experience to co-ordinate the Cookery Theatre. Wendy is a Leader for Slow Food Ark of Taste & Cooks Alliance in Scotland, IGCAT Global Experts Network member & Jury Member for the European Region of Gastronomy. A co-founder of Scottish Bread Championships. She has co-written ‘Meadows: The Swedish Farmer & The Scottish Cook’ with her husband, on regenerative food production. Wendy is no stranger to Kelso Farmers Market, having championed several demonstrations in Kelso Square from the tempting array at the Farmers Market. We look forward to Wendy’s Show Programme on Friday and Saturday in the Food Hall.
To find out more please go to the Schedule for the Border Union Show July 2025 – Showing Scene. Our new Bread competition conforms to the Scottish Bread Championship criteria following the Real Bread Campaign, with classes open to all. The Ice Cream and Cheese competitions entries are restricted to registered makers only.
Entries close for the Ice Cream, Cheese and Bread competitions on 14th July. We look forward to the results being announced on Friday 25th July in the Food Hall
Drop-Off for Entrants
Entries to be delivered to Border Union Show, Springwood Park, Kelso, TD5 8LS, between 5-7pm the previous evening (Thursday 24th July) or 7 – 7.45am on the 1st day of Show, Friday, 25th July.
Judging will take place 8-10.30am on the Friday, in the roped off area and results will be announced later that day.
