• Boreray Sheep

    A primitive breed of sheep, with a small, slender frame, their wool is known to be fine and good for spinning.  All have heavy spiraling horns and their meat is flavoursome and usually eaten as hogget or mutton to allow the meat to mature. Boreray Island is part of the Read more [...]

  • Bloody Ploughman Apple

    Due to the memorable story of its inception, it is an apple that engages the imagination and it is also both beautiful and delicious. The story goes that a ploughman was caught stealing apples from the Megginch Estate and shot dead by a gamekeeper. When his body was returned to his Read more [...]

  • Beremeal

    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 throughout Scotland where barley bannocks were eaten as the main bread. Read more [...]

  • Cambusnethan Pippin

    This is a good firm eating apple with an interesting history and very specific geographical significance. Once, like many heirloom varieties, it was remarkably popular and enjoyed throughout Scotland; nowadays lost its fame and popularity. The Cambusnethan Pippin has been revived from obscurity and planted as a community initiative in Read more [...]

  • Hebridean Sheep

    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. Eaten on the archipelago of the Hebrides with a few cooks and chefs seeking it out by mail order on the Read more [...]

  • Scots Dumpy Hen

    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 no set colour for the Scots Dumpy, although black with Read more [...]

  • Isle of Barra Snails

    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 to resurrect a market for this fine product and approached Read more [...]

  • Shetland Cabbage

    Fairly unavailable – currently researching seed specialists. This has been saved thanks to the efforts of the Isbisters who you will read all about on these pages. They grow a small crop on their croft where it is available in season on Shetland. They are also supporting the growing in school Read more [...]

  • Reestit Mutton

    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 being smoked, the meat is butchered, put into a secret Read more [...]

  • Scottish Artisan Crowdie

    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, Fife Cattle (extinct) or North Dairy Shorthorn. Ann’s crowdie at Read more [...]

  • Gordon Castle Plum

    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, with a pink blush where it catches the sun, that Read more [...]

  • Shetland Duck

    This are not available for eating due to scarcity, unless you breed some yourself, but their eggs are available locally. Another breed entirely thanks to the Isbisters at Burland Croft. Thanks to them the true breeding Shetland Duck is still in existence. These ducks are very rare and all originate from only Read more [...]

  • North Ronaldsay Sheep

    The sheep have a small head, with the ewes having a dished face. Rams are horned and ewes vary. The sheep have a double-layered fleece with a very coarse outer-wool, and an extremely fine, soft inner-wool. The North Ronaldsay Sheep are one of only two animals in the world able to Read more [...]

  • Native Scottish Goat

    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 it to be eradicated! This is a Stone Age goat! The Read more [...]

  • Traditional Finnan Haddie

    A true Finnan Haddie is a split, whole gutted fish, not the mass-produced dyed boneless fillets. The delicate smoke gives it a wonderful flavor. It has a long association with the famous Scottish soup Cullen Skink, also poached in milk for breakfast, and the main ingredient in kedgeree. Traditionally cold Read more [...]

  • Highland Burgundy Red Potato

    This unique looking variety of the potato has a sweet taste, floury texture and a visual striking look that is distinctive red. Highland Burgundy Red is only available in a few farm shops across the country and purchased and appreciated by the few people who still know this variety. Highland Burgundy Read more [...]

  • Dulse & Pepper Dulse

    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 around coastal areas and was part of the diet of Read more [...]

  • Native Bred Aberdeen Angus

    Native Bred Aberdeen Angus beef has fine marbling that gives juicy flavoursome meat. It must be grass fed and suitably hung.  The meat is less grainy, more buttery and malleable in texture. There are dedicated farmers who still retain their pure bred herds but the Aberdeen Angus Society only needs Read more [...]

  • Briggs’ Native Shetland Lamb

    Native Shetland Lamb happily exist in the most rugged land and extreme climate but their dainty size and slow growing characteristics make them unfashionable and less profitable in the eyes of commercial agribusiness. We have already seen many breeds disappearing this way. The taste is second to none. These old breeds Read more [...]

  • Rouge d’Ecosse Wheat

    Wholemeal certified organic wheat flour freshly milled from Scottish heritage wheat variety Rouge d’Ecosse. This grain was almost gone and thanks to enormous effort, a few enthusiasts have enabled a viable quantity to be cultivated. Most was grown at Mungoswells in East Lothian. It is this grain that now being milled Read more [...]

  • Ayrshire Farmhouse Cheese

    Barwheys a hard regional Ayrshire cheese made from pure-bred indigenous Ayrshire cows. Traditional clothbound wheels are matured and sold as they would have been with no added flavours or additives. Bold distinctive rich hard cheeses naturally vary in colour according to the season. The Ayrshire was the family cow for Read more [...]

  • Original Arbroath Smokies

    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 smoked the fish in halved barrels with fires underneath, trapping Read more [...]

  • Guga

    No contact details. Local knowledge required. 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 Scandinavian word for Gannet. Sùlaisgeir Read more [...]

  • Mountain Hare

    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 species. In recent times, it has received some protection as in Scotland Read more [...]

  • Soay Sheep

    The Soay has the most primitive appearance of any British sheep breed and takes its name from the island of Soay in the St. Kilda group in the far north of Scotland. The meat is delicious, dark and full flavoured – often sold as mutton for slow cooking. They are Read more [...]

  • ‘Anster’ Cheese

    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 Farmhouse Cheese Co using the family’s heritage closed herd of Read more [...]

  • Selkirk Bannock

    The Selkirk Bannock is a famous Border baked treat, a richly fruited bread dough, individually hand made, traditionally served at afternoon tea. It is recorded as the only thing that Queen Victoria would eat when she visited Sir Walter Scott in 1867 and The Selkirk Bannock is first mentioned in Read more [...]

  • Fife Farmhouse Cheese

    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 the Dutch influence in the pantiles of the fishing villages Read more [...]

  • Tappit Shetland Hen

    Unless you live on Shetland you will have to breed your own for eggs – these are extremely rare. Another breed 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 Read more [...]

  • Scots Grey Hen

    This is not available for eating due to scarcity but you may wish consider breeding them! The Scots Grey is an old breed of domestic chicken originating in Scotland in the sixteenth century.  The chicken has barred feathering of metallic black on a steel grey background. It is an excellent Read more [...]

  • Musselburgh Leek

    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 soils have these characteristics and are, therefore, important areas. Leeks Read more [...]

  • Beauty of Moray Apple

    The Beauty of Moray is an old Scottish cooking apple, first recorded in 1883, a favourite in the North of Scotland. Hardy, moderately vigorous tree with attractive small pink blossom, noted for its beauty – hence the name. It flowers mid-season in the north of Scotland, thus overlapping with almost Read more [...]

  • Wild Scottish Juniper

    Rare to find so good luck! Found 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. Juniper is now among our most rare Read more [...]

  • Shetland Geese

    This is not available for eating due to scarcity, unless you breed some yourself, but their eggs are available locally. The Shetland Goose is considered to be a domestic bird with Greylag ancestry and valued for its ability to thrive on grazing, fertilise the pasture, egg production, meat, and even feather Read more [...]

  • James Grieve Apple

    It is considered a very Scottish variety with strong historic links to Edinburgh. It is sharp and juicy – a delicious and attractive apple. Mr Grieve bred his own variety of apple whilst working at Dickson & Son Nursery. The James Grieve Apple is spoken of with pride. It is becoming Read more [...]

  • Papa Stour Shetland Hen

    Another breed 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 Croft on the island of Trondra. There are so few left they are in a highly vulnerable Read more [...]

  • Isle of Skye Sea Salt

    Salann na Mara (Salt of the Sea) from Skye. It has a delicacy of flavour and a beauty in its crystals that impress me greatly. Some salts can be quite harsh, others like dust, but this has real style and a delightful story too… The last commercial attempt at producing sea Read more [...]

  • Buttery

    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 such as palm oil and marg, posing a threat to Read more [...]

  • Shetland Black Potato

    Shetland Black potatoes have been saved thanks to the efforts of the Isbisters who grow a small crop on their croft that are available in season on Shetland. They are also supporting the growing of these potatoes in school gardens on Shetland. For the rest of us heritage potato companies Read more [...]

  • Arran Victory Potato

    Cultivated on the Isle of Arran for, and named in celebration of the end of WW1 in 1918. Its defining feature is the deep purple-blue hue of its skin and whiter-than- most within. It has a special place in Scottish history with a specific region, from one of the Inner Hebridean Read more [...]

  • Salt Herring

    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 generations as the best way of preserving highly perishable herring. Read more [...]

  • Prestonfield Rhubarb

    Prestonfield was built in 1687 for Sir James Dick, Lord Provost of Edinburgh from 1679 to 1681 during which time he used his own money to clean up the filthy streets of Edinburgh. The by-product was spread on his lands at Prestonfield – no doubt why later it was so Read more [...]

  • Salted Dry Cured Ling

    There is archaeological evidence that this preservation method of curing ling 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 waters off the Scottish coast. They needed to be salted in layers Read more [...]

  • Scottish Food Studio

    Wendy’s Food Studio in Fife, for sustainable cooking courses, meetings, projects and bespoke events. Arrange your own date or see forthcoming courses – a perfect gift. This coastal venue is home to Wendy’s range of food related activities including courses on sustainable produce, log-fired cooking and food tourism; showcasing regional artisan Read more [...]