When in doubt, make pancakes. My granny lived with us for much of my childhood and I recall happy times with her, baking pancakes. We would stack them under a tea towel to keep them warm then tease them out one by one – butter and syrup my go-to topping.
My aunt had a home on the shores of Loch Rannoch, a stone’s throw from the long-gone Rannoch School. The boys were regularly dispatched on lochside runs, a healthy and virtuous pursuit that didn’t appeal to all. Some resourceful lads discovered an alternative: catch a ride on the post van, hop off near my aunt, offer to chop logs for her stove and eat pancakes in return. Suffice to say she always had an impressive log stack and a good supply of eggs.
Farther afield, on the edge of wilderness by the Norwegian border, lived a young farmer, raising native breeds the traditional way and enjoying the company of elderly neighbours who had first-hand experience of wartime with many tales to tell. One old lady’s recollection, as a young woman during the Nazi occupation of Norway, featured a nearby watermill, dating from the 1700’s. The Swedish government installed an electric mill with a metering system and coupons to control food production however that could be by-passed and milling with the water mill could take place overnight in secret. Her smallholding on the Swedish side was very well fertilised as 200 Swedish army horses were stabled on the land, so her spring wheat gave a bountiful harvest and was milled by night. 120kg bags of flour were taken over the border by sledge, over winter ice, to be given to the near-starving Norwegians, many of whom would have been relatives. When the young farmer, Bosse, asked how the old lady got past border guards, she simply said, “I brought them pancakes and homemade jam. They were all just young boys missing their families and mothers’ cooking.”
And the message? Good food, in this case pancakes, is a bond between strangers, a fond memory of families gone but not forgotten, or a comforting expression of love after navigating a day at school. Pancakes should be considered for the Nobel Peace Prize.
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We have just returned from a beautiful traditional Swedish Midsummer however we were also busy beavers: helping out on Slow Food Scania stall at the Fredriksdal food festival for Swedish National Day; discussing the possibilities of Scottish artisan cheese imports at the invitation of a Swedish Formager, and doing a spot of food tourism research. A heady mix of food, collaborations, friendships and formulating under the summer sun.
We take the DFDS ferry from Newcastle, arriving in Ijmuiden then heading east with a sleepover at our regular rendezvous Gasthof zur Mühle – why mess with perfection when you are guaranteed a superb Schweineschnitzel Holsteiner Art?
On our return trip, cars gather on the quay, ready to be conducted into the hull in an orderly fashion, reminiscent of an orchestra filing into their seats in well-planned sequence: Minis and sports snug in small spaces, camper vans roosting in rows, motorbikes lined up like bees to a hive and SUV’s cramming up the rest.
As we stretch our legs on the wharf, I natter with Germans, Dutch, Danes and Swiss. Granted I never manage to quiz the entire ferry population however over the course of over a dozen trips, in my straw poll, I can honestly state that every person was heading straight for Scotland. Such a pity we don’t have a ferry on offer from that northern European shore between Ijmuiden and Hamburg, or from Scandinavia. I am warmly received as I distribute Scottish Food Guide postcards, suggest routes and wish them a wonderful trip. Perhaps I am seen as a friendly offshoot of the Tartan Army!
Thanks to Swedish wifi, The Border Union Show timetable is all set and competition entries are rolling in. Held in Kelso on Friday July 24th & Saturday 25th it has to be Scotland’s best food and agricultural show – true to its roots, in a beautiful location, easy to navigate with super buildings. The Food Hall is just wonderful – light, airy and well equipped. You will find us there both days: running Bread, Artisan Cheese, Dairy Ice Cream & Border Bangers competitions. Do join in. ALL ENTRY DETAILS HERE
We have a terrific line up in the theatre this year including Gareth Gilder, Borders Head Chef, skilfully butchering and cooking venison, Angus from Demijohn entertaining us with great aplomb, Leonard Harper Gow being creative in the kitchen with hemp, Dr Mark Barnett extoling the virtues and revealing the magic of Greenknowe Honey, Bosse Dahlgren, Scottish Farm Advisory Mentor with a fascinating Taste & Talk on Heritage Grains, Morven Hastie celebrating local produce, Bethany Ferguson, Scotch Ambassador for Quality Meat Scotland, and The First & Last Brewery on brewing & beer tasting: exploring different styles of beer.
I shall also be on stage first off with brunch ideas and later on Saturday with the popular Artisan Cheese & Wine Tasting, sponsored by Scottish Cheese Trail & Cairn O’Mohr Winery for which seats need booked for a modest fee – all proceeds contributed to the Border Union Show.
So whether you are competing or strolling; finding flavours in the Food Hall or admiring Scotland’s marvellous range of farm animals, there is something for everyone…. there are even performing camels that we mustn’t miss for a Grand Day Out so hope to see you there.
Wishing you a wonderful Scottish summer, enjoying local and seasonal food from artisan producers and independent restaurants, supporting family businesses all the way.
