Slow Food Ark of Taste

Ark of Taste is Slow Food’s virtual vessel with an online port of call to catalogue rare heritage foods and food culture lest they are lost or forgotten. As industrial farming methods and food processing diminish our biodiversity, Slow Food supports saving traditional breeds, varietals and seeds.

It is a privilege to be Leader for Scotland’s Slow Food Ark of Taste and here is where to source this produce, where possible.

Salted Dry Cured Ling

Shetland Isles

There is archaeological evidence that this preservation method of curing ling & cod has been going on at least since 900AD on Shetland, Orkney and Western Isles. The large well-built boats allowed them to catch great quantities from the deep

Scottish Artisan Crowdie

Stewarton

Crowdie is a traditional fresh Scottish cheese dating back to the Viking era, and possibly even Pictish. Traditionally made in every farmhouse on a small scale with milk from their traditional house cow – Ayrshire or Galloway, Highland, Black Angus,

Musselburgh Leek

Aberdour

Musselburgh leeks are a short variety with thick white stems. They differ from the “London leek” that have more evenly spaced leaves around the stem. Soils that are fertile, rich and well drained provide ideal growing conditions for leeks. Lowland

Kye Sassermaet

Uradale

Only Jakob’s sassermaet labelled Native Shetland Kye (pictured) is on Slow Food’s International Ark of Taste. This is a unique preserved meat product that is made from one Shetland Kye at a time, on Shetland, using the cheaper cuts efficiently

Original Belted Galloway Cattle

Mochrum

This specific fold is rarely available at butchers however research is being carried out into another possible source. In the meantime, if seeking out Belted Galloway, ask about its provenance and look for pure bred. There is written evidence there

Scottish Heritage Potatoes on Slow Food Ark of Taste

Auchterhouse

Scotland has a delicious range of heritage potatoes on the Ark of Taste. They are varied in flavour, colour and texture and fascinating to grow, harvest, cook and eat! Support biodiversity and go for heritage potatoes! There are currently 9

North Ronaldsay Sheep (Mutton)

Orkney

Scotland’s first Presidium. North Ronaldsay Mutton is highly seasonal but freezes beautifully. Look out for it, usually in March/April. It is regularly on the menu at Lynnfield Hotel on Orkney and sometimes features on the menu at l’escargot. Check out

Orkney Boreray

Finstown

Orkney Boreray Co-operative Ltd becomes Scotland’s 2nd Slow Food Presidium August 2021. RBST Sustainable Food Producer of the Year 2023 [Joint winners with Richard Brand & Son, Brand Family Larder]. Voted Champion Slow Food Product for 2022 Here is proof,

Salt Herring

Scalloway

In the late 19th century, Scotland became the world’s largest producer of salt herring. 90% was exported in wooden barrels to Eastern Europe, Russia, Scandinavia and Germany where the Scottish cure was highly esteemed. The curing method handed down through

Shetland Duck

Trondra

Unavailable for eating due to scarcity, unless you breed some yourself. Eggs are seasonally available locally on the isles. Another breed entirely thanks to the Isbisters at Burland Croft. Thanks to them the true breeding Shetland Duck is still in existence. These

Scottish Apples on Slow Food Ark of Taste

Aberdour

Scotland has a delicious range of heritage apples on the Ark of Taste. They vary in flavour, colour and texture and are rarely on sale but are available as root stock to grow, as an increasing number of enthusiasts are

Reestit Mutton

Scalloway

Reestit Mutton is mutton from Native Shetland Sheep (Ark of Taste) salted in brine and hung to dry traditionally in the rafters, reest, of the house above a peat fire. The peaty smoke helps to season the meat and after

Wild Scottish Juniper

Aviemore

Found in the wild across Scotland, it thrives in drier areas where trees enjoy bright sunshine and open space. The foliage consists of needles and its fruit a blue and aromatic berry. The young shoots were also used for seasoning.

Native Bred Aberdeen Angus

Gordon

Dunlouise & Hardiesmill are the only two farms that currently meet Ark of Taste standards & criteria for Native Bred Aberdeen Angus. Hardiesmill in Berwickshire rear Scotch Assured pedigree Aberdeen Angus, Ethical Scotch Beef, in the traditional way, fed on grass

Original Arbroath Smokies

Arbroath

Local haddock hot smoked in barrels in small batches under hessian – white fragrant flakes with no additives or dyes. Arbroath Smokies originated in the tiny village of Auchmithie where the Scandinavian influence brought about this delightful delicacy. Fishwives originally

Gordon Castle Plum

Fochabers

The Gordon Castle plum was bred by John Webster, head gardener at Gordon Castle near Fochabers in Moray and first recorded in 1864. It is a late dessert plum from the north of Scotland. It has large yellow oval fruit,

Isle of Barra Snails

Isle of Barra

The unique natural clean island maritime air, the banning of pesticides on Barra and the herbage of the machair make this island snail unique. Gerard MacDonald, The Isle of Barra Oyster Company, who lives on Barra made it his business

Traditional Ayrshire Dunlop Cheese

Stewarton

This cheese has 17thC roots. In 1690, a farmer’s daughter made it a mile from this very farm, with huge success. She taught the making of this ‘sweetmilk’ cheese that became known as Dunlop. Her whole milk recipe creates a

Hebridean Sheep

Bunchrew

They are direct descendants of the ancient North European short tailed sheep that came to Scotland 8 thousand years ago. Small, hardy and lively ewes rarely weighing more than 40kg. Originally from the Hebrides and now very few flocks left. Their

Shetland Wet Salt Cured Ling

Scalloway

The method of wet salt-curing is to de-head and split the fish open so it can be laid flat. Often they are filleted but the skin is left on. It is laid in coarse salt for one week as with the dry

Dulse & Pepper Dulse

Anstruther

Pepper dulse (Osmundea pinnatifida) is a red seaweed with smaller leaves than Dulse, another Ark product. It delicious raw or dried with a unique intense garlicky and truffle taste. When dried it has an umami flavor. Seaweed has been eaten

‘Anster’ Cheese

Pittenweem

In Scotland, the old cheeses were named after the nearest town or region and Anster is the old name for Anstruther and still used by older generations to this day. Jane has revived this fine traditional farmhouse cheese at St Andrews

Fife Farmhouse Cheese

Pittenweem

This is a hard regional cheese associated with Fife where there has been Friesian herds since the late 1700’s due to the trading with the Dutch ships and changing of farming systems. Throughout this part of Fife you can see

Bere Barley

Birsay

Beremeal is flour made from Bere, an old variety of six-row barley described as having an earthy, slightly astringent, nutty flavour. Traditionally used to make a bannock, a specialty of Orkney, Shetland and the Western Isles. Beremeal was widely used

Original Fresh Blood Scots Black Pudding

Uphall

Essentially a blood pudding, the ordinary folk of Scotland thrived on this healthy cheap food whilst those who could afford it would be eating the prime cuts of meat. Over the years it has become industrialised and although still popular

Barony Mill

Birsay

Barony Mill is a fabulous restored and operational watermill on the west of Mainland Orkney. Barony has been milling Orkney bere using solely water- power since 1873 and must not be missed when visiting Orkney. At the mill the locally

Native Scottish Goat

Newton Stewart

Goats first appeared in Scotland before sheep and date back as far as 8 thousand years ago when there was still ice in Scotland, yet there are those authorities that wish to deem it an invasive ‘alien’ species to enable

Prestonfield Rhubarb

Edinburgh

Prestonfield is a private hotel with the Prestonfield Rhubarb in their walled garden where their chefs have access to it and diners enjoy it. Thanks to their enthusiasm they sometimes share if/when they can. Cuttings have already been shared with

Isle of Colonsay Wildflower Honey

Scalasaig

Isle of Colonsay Wildflower Honey is unique, not only because of its taste, although amongst honeys it is ranked with the best; but also because of its provenance, as bees and quality honey are something of a rarity on small

Shetland Kale

Trondra

Shetland Cabbage/Kale is the oldest known Scottish local vegetable variety and has been grown on the Shetland Islands since at least the 17thC. Used as a vegetable, the outer or dropped leaves are also used as winter fodder for cattle

Papa Stour Shetland Hen

Trondra

Exceptionally rare & unavailable. Another breed still in existence entirely thanks to the Isbisters at Burland Croft. These hens are very rare and all originate from only the Shetland Isles. They have been breeding Shetland Hens since the 1970’s at Burland

Buttery

Aberdeen

The Buttery or Rowie is a unique breakfast item with a distinctive crispy, flaky, flattened structure similar to a croissant, associated with Aberdeen and Aberdeenshire. It has a pronounced buttery, salty taste. The buttery is produced commercially but with fats

Birchwater, from Birken Tree

Dunkeld

BIRKENTREE Highland Silver Sap is a rarified ‘world first’ spirit enhancement dedicated to revealing the full character of your chosen luxury spirit. This is a fascinating, refreshing and healthy thirst quencher that brings with it the essence of mountain air

Shetland Geese

Trondra

This is not available for eating due to scarcity, unless you breed some yourself. Their eggs are available locally in season. The Shetland Goose is considered to be a domestic bird with Greylag ancestry and valued for its ability to thrive on

Scots Dumpy Hen

Golspie

This are not available for eating due to scarcity. If you would like to keep hens, they could be perfect for you. This ancient landrace breed existed over 700 years ago. It has a large, low heavy body. There is

Guga

Port of Ness

Unavailable. They don’t come much more unique than the Guga, Gaelic for Gannet, harvested and prepared by a special group of 10 Ness men once a year for 2 weeks on the isle of Sùlaisgeir (Gannet Skerry), Sula being the

Mountain Hare

Aviemore

Unavailable. These are alarmingly threatened by extinction and are not for consumption for the forseeable future. The mountain hare is genuinely native to the UK, unlike the more common Brown Hare or even the rabbit, both of which are introduced

Scottish Food Studio

Aberdour

Gastronomy Experiences at Scottish Food Studio Taste Adventures by the shore: Embrace Scotland’s unique food culture with Scottish Food Guide’s Wendy Barrie for a Taste Adventure by the shore. Enjoy panoramic views of the Edinburgh skyline & Inchcolm island across

Uradale Farm – Native Shetland Lamb & Shetland Kye, Reestit Mutton & Sassermaet

Shetland

Ronnie and his family farm Uradale organically with SOPA (Scottish Organic Producers Association) Membership. They are dedicated to the heritage breeds indigenous to the Shetland Isles : Native Shetland Lamb, beef from the Shetland Cow (‘Kye’) and organic Native Shetland

Slow Food Ark of Taste

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