Keith & Strathisla

KEITH & STRATHISLA

LOCAL FOOD GUIDE a directory of producers and suppliers of local food Introduction

This guide has been produced by REAP, a social enterprise and charity based in Keith, as part of the Keith & Strathisla Local Food Project.

The project is all about helping folk grow, cook and eat more of their own food, compost more, and waste less. Workshops, help and advice on all these topics are available free of charge for people in Keith & Strathisla until March 2015.

The Doric Diet Scotland is world famous for food and drink, whilst also being criticised for some of its eating habits. However, there’s ay been a guid Scots diet and the idea of getting back to it is taking hold across the country.

From ‘The Fife Diet’ to the ‘Highland Eating Challenge’, people are seeing the benefits of eating local food. There is also interest in eating seasonally, and growing interest in better quality, local meat with proven provenance credentials. Maybe it’s time for a ‘Doric Diet’. It doesn’t have to be everything you eat, but we can all make changes. Buying local is better for all sorts of reasons: for the local economy, for the planet and our tastebuds (see page 1).

This booklet includes businesses in and around Keith and Strathisla that sell some local food. There’s no agreed definition of ‘local food’, but 30-50 miles away is widely accepted. We don’t claim to have captured every food business out there. Some we don’t know about and some did not get back to us. We’re sorry if we’ve missed anyone. Please let us know so we can add them to the online map at www.reapscotland.org.uk/keith-local-food/map/

This project was funded by:

Foreword - Richard Lochhead MSP

From superb whiskies and beers to Scotch Beef and Lamb, Scotland has a wide array of products which place us at the top of the food and drink table.

Continued growth in sales of Scottish food through our farmers markets, farm shops and supermarkets demonstrates that interest in local food has never been greater. Provenance is key here - knowing where your food comes from and taking assurance from high standards. It strikes a chord both at home and abroad. We know what we are eating, where it is from and how it was produced.

I also recognise the important contribution that Scottish food production makes to the rural economy and that it has an excellent reputation for dedication, innovation and high quality.

There is however, a growing awareness of how food impacts on our health and environment. Scottish households throw away 630,000 tonnes of food and drink waste every year. Most of this could have been avoided if it had been more effectively planned, stored and managed. Avoidable food and drink waste costs Scotland over £1 billion, that’s the equivalent of £470 per household. What better way to plan the food you eat than by growing your own food. It’s an excellent way to connect us with our environment and it brings many health and social benefits to our communities as well.

I have been hugely encouraged by what I have seen and heard in my travels around Scotland.

The Scottish Government is committed to supporting the local food economy and I am Fit’s it a’ Aboot?Contents 1 especially pleased that this Why Eat Locally? 1 particular community project Why Eat Seasonally? 2 was funded by our hugely Waste Less, Save More 4 successful Climate Challenge Directory 6 Fund which supports low Shops & Suppliers 6 carbon living across Scotland. I Cafés, Hotels, and B&B’s 13 want to encourage people to Other Sources of Local Food 15 think locally, shop locally and How to Buy Locally 15 support their local businesses Farmers’ Markets 16 and to grow and eat their own Get Growing 17 food where they can and this is Community Food 17 precisely why I support this Grow Your Own 18 Local Food Guide for Keith and Composting 19 Strathisla. Fit’s Left 20 Useful Links 20 5

Fit’s it a Aboot?

Eating locally means eating food grown or produced in your area, not forgetting food you’ve grown yourself! It means shopping at independent businesses, markets, farm shops, butchers, bakers, and grocers, and eating with the seasons where we can. But why should we?

Grow your own It’s amazing what you can grow on a windowsill or in a small space and it needn’t

WHY WHYEATLOCALLY? take up much time. Growing salads and herbs is easy and can save you a small fortune. If you’ve no growing space you might want to set up a gardenshare with someone, or join an allotment. If you’ve got a bit of room, a raised bed can be a good way to test the waters. (See page 18 for more information.)

Support your local businesses Money spent in local shops is good for all of us. Local businesses contribute to the local economy. As well as creating jobs, they also tend to spend money locally - on supplies, tradesmen, and accountants, for example. When the local economy is better off, everyone is better off. You can also get the chance to meet the people who make your food and find out how it’s made and what goes into it.

Support yourself Around 1 in 10 car journeys are for food shopping1, including those where we could have walked to pick up bread or milk. Flying food into the country also leads to high carbon emissions and pollution, and means local farmers and producers lose out. Eating local food can help cut unnecessary food miles. and care for the planet.

We’re always being told we don’t have time to cook for ourselves but really, that’s just a sales pitch. There are lots of ways to make cooking quick – using super speedy recipes, batch cooking and freezing your own ‘ready meals’.

When you cook your own meals you know how much fat, salt and sugar has gone into them. If you’ve never cooked before or feel rusty, get in touch and ask about ‘Confidence to Cook’ classes.

1 Friends of the Earth Briefing: Food and climate change 2007 WHY SEASONALLY WHY EAT ? Seasonal Food

In the past most foods would have been sourced locally and eaten in season, because slow and costly transport would have ruled out importing basic foods from other parts of the world.

Folk have always preserved gluts in jams, preserves, or by drying or salting, but without refrigeration many foods would only be available in season.

Recently however, we have become used to the idea of ‘everything all the time’. At first glance this looks like a good thing, but look a little closer and it’s not quite so simple.

1. Environmental costs are often very high for out of season foods, either because of food miles, especially air miles, and heating costs for food grown under glass. 2. Taste Varieties are often bred for their travelling or storage qualities and not for flavour, while the travelling and storage do nothing to improve things. 3. Price Local foods in season can be much cheaper . 4. Lack of excitement! – The taste of the first strawberry or first new potato can never be experienced if they are there all the time!

A Dash o’ Doric with thanks to Mither Tongue, 165 Mid Street, Keith

Seasonal Maet

At ae time, maet wid hae been grown locally an aten richt awa, the heich cost o transport rulin oot the viability o importin fae ither pairts o the yird.

Fowk hiv aye made jams an sic like wi fit cwidna be aten richt awa, or hiv dried it or held on the saut, bit athoot refrigeration, monie kinds o maet wid jist be available in season.

This past whiley, hooiver, we've got used tae haein “aathin aa the time” which micht seem like a guid thing, bit tak tent – it's nae sae simple!

1. Environmental – Costs are aften gey heich for maet oot o season, either doon tae the distance it needs tae traivel, or the cost o heatin for maet grown aneth gless. 2. Taste – It's whiles bred for its traivelin or storage qualities an nae for flavour, traivelin an storin daein naethin tae improve. 3. Price – Local maet in season can be mair affoordable. 4. Lack o Excitement! – The taste o a first strawberry or new tattie wid lose its appeal gin they were aboot aa the time!

Local fruit and veg are in season during the months below – that means they are available to eat, still growing, and at

their tastiest and best.

Oct

Jan

Mar

Feb

July Aug Nov Dec

May

April Sept June

EAT SEASONALLY Apples J F S O N D Asparagus M J S O N D Beetroot J A S O N D Bilberries J Blackcurrants A S Brambles S O Broad Beans J A Broccoli J A S O N Cabbage J F J A S O N D Carrots J F J J A S O N D Cauliflower M A M J J A S O N Cherries A S Courgettes A S O Cucumber J A French beans A S Garlic J J A S Gooseberries A Kale J F M A S O N D Leeks J F A O N D Lettuce M J J A Neeps J F M J A S O N D Onions J F J J A S O N D Parsley M A M J J A S O Parsnips J F N D Pears J F O N D Peas J J A S Plums S Potatoes J F J J A S O N D Pumpkin S O N Raspberries J A Rhubarb A M J Spinach M A M J J A S O Spring cabbage A M J Sprouts J F N D Strawberries J J A S Tomatoes A S Wild garlic M A WASTE WASTE “Waste not, want not”…

…as the saying goes. As a nation we throw away 630,000 tonnes of food waste a

year, most of which could have been eaten. We even throw away more food LESS than packaging! The main reasons are that we make too much food, or we don’t

eat what we’ve bought in time. Be canny and you could save money. The cost of , ,

wasted, edible food in Scotland averages £39 per household per week, and as food costs go up, this number is likely to climb.2 MORE SAVE

Buying only what you need (and thinking The average Scottish hard about ‘buy one, get one free’ offers), household wastes £2,028 of cooking only what you need, and using up edible food per year. 2 leftovers for tasty dinners can help a lot.

There are now plenty books and websites (see page 20 ) devoted to making the best of what’s left in the fridge.

Saving Energy Talking of fridges, using yours as efficiently as possible is a good way of saving money. Fridges don’t like to be overfilled. The cold air circulates better when there are some gaps, plus you can see what you’ve got more easily. If there’s really not much food in there, a couple of bottles of water can help keep the temperature down.

Freezers are the opposite, and prefer to be full up. It’s worth filling any spaces with cool-packs, rolled up newspapers, or even a wrapped up brick, as it costs a lot to keep air cold. You can freeze all sorts of things: grated cheese to put in sauce or over pizza, or leftover veg for mix ‘n’ match Fridges: leave space for soup making. Putting hot food in the fridge cold air to circulate. or freezer puts your energy bills up as they Freezers: fill ‘em up. have to work harder to cool the air inside them.

Heating air costs a tidy sum too, so make Plan to cook a few things the most of the oven by cooking several when the oven is on, or things together, or batch cooking to make double for freezing refrigerate or freeze for another day. Microwaves can be used for more than defrosting or reheating. They cook fish in minutes, and ‘bake’ everything from meringues to treacle sponge. They are perfect for cooking veg too, as less nutrition is lost compared with using a pan.

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Directory SUPPLIERS & SHOPS

Brewmeister Ltd Locally crafted beer retailing online, through pubs, wholesalers and shops. Address: Unit R, Isla Bank Mills, Keith, AB55 5DD Telephone: 01542 488 006 Web: brewmeister.co.uk/ Email: [email protected]

Buckie Seafayre Seafood Van

Locally landed fish brought to your door. In Keith every Tuesday. Address: Craiglea, 17 Chancellor Road, Buckie, AB56 1TD Telephone: 01542 832 779 / 07789 363 534

Community Food Moray (CFM) A charity and social enterprise, supporting healthy eating through access to affordable fruit, vegetables and wholegrains. CFM also uses local produce where possible, reducing food miles and food waste. Address: 25 Batchen Street, Elgin, IV30 1BH Telephone: 01343 208 293

In Keith at (3) Keith Community Hub (Resource Centre) Wednesdays, and (4) Keith North Church Thursdays. Phone for times. Box deliveries also available. Web: www.communityfoodmoray.co.uk www.facebook.com/ComFoodMoray Email: [email protected]

Drummuir Walled Garden Organic fruit and veg, fresh free range duck, hen and quail eggs, and homemade jam. The garden is on the move in October 2014, so keep an eye online for details of the new location. Web: http://drummuirwalledgarden.blogspot.co.uk/ www.facebook.com/pages/Drummuir-Walled-Garden Email: [email protected] SHOPS & SUPPLIERS Address: your onto expert fruiting Email Telephone Brewmeister with offerings and traditional from local no Email Web Telephone Address Opening on Web Telephone Address Opening sells Email Web Telephone at Signature

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Community Growing This guide is just a start. If you know of a business we haven’t listed, please go to www.reapscotland.org.uk/keith-local-food/map/ and fill in the form to add your favourites.

You can also find lots of further afield business on Moray Food Network’s website www.morayfoodnetwork.org.uk/food-directory/ SHOPS & SUPPLIERS Email Web Telephone local Email Web Telephone Address Opening including produce The salads deli Telephone Address Telephone Address Opening strawberries Regent bacon local

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Brewmeister ish f 01542 01542 887671 01542 01542 810361 01542 01542 887388 cookery cookery breads. Steading dressings Steading menu menu in HouseHotel House uses local food including from meat a local fishbutcher, from and

Church Road,Church Keith, AB55 5BR Mill of 46 46 Regent Street, Keith, AB55 5EW Steadin meals served from 5 , ingredients ingredients (free range, ie [email protected] [email protected] , good coffee teas andand g light lunches light lunches using : : come come in sit downand and enjoy www.ugiehousehotel.com/ www.thesteadingbakehouse.co.uk www.thesteadingbakehouse.co.uk Ugie U The Bakehouse Quality Strathisla oom, oom, serving heir heir own

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Other Sources of Local Food

As well as visiting the businesses in this directory, there are a lot of ways to find local food in Moray and across north-east Scotland. From fruit and vegetables to mushrooms, oils, cheese, meat and drinks, we have a great local larder.

HOW HOW TOLOCALLYBUY

We’ve listed local suppliers and producers in this book but there are also local food champions a bit further afield, who help ‘fill the gaps’, and supply some of the businesses in and around Keith. See the food maps on www.reapscotland.org.uk/keith-local-food/map/ and www.morayfoodnetwork.org.uk/food-directory/ for more details

You can often find smaller or seasonal producers at shows, Highland games, car boot sales and farmers’ markets, as well as at the farm gate or shop. Farmers’ and community markets (see page 16) often host local producers, and act as an important place for start-up businesses, and for testing new products.

Asking your favourite businesses for local food could let them know there’s a demand out there, and persuade them to start supplying it.

Growers and those interested in starting to sell their own produce can contact The Moray Council’s environmental health team. Registering as a food business is free of charge, and means environmental health officers can give you the advice you need to get it right first time. FARMERS’ MARKETS

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Get Growing

As part of our food project, REAP wanted to widen the availability of locally grown fruit and vegetables in Keith. Our goal is to get everyone involved in cooking and eating ingredients grown on their doorstep.

COMMUNITY COMMUNITYFOOD

Working with local groups and individuals, REAP has planted fruit and vegetables in public spaces in and around Keith, where we hope people will help themselves for many years to come.

Crossroads Primary School - 1 plum & 2 apple trees

Incredibly Edible Garden at Keith Bandstand - 6 plum trees

Keith Allotments - 30 plum, cherry & apple trees & a herb spiral

Keith Community Hub - 2 apple trees

Keith Grammar School - 10 plum & apple trees

Newmill Nursery - 2 apple & 2 plum trees

Scotscraig Gardens - herb planter

Turner Memorial Hospital – 1 plum & 2 apple trees & a herb bed

The Incredibly Edible Garden at Keith Bandstand has over 400 plants including bay, lavender, sage, chives, thyme, lettuce and other vegetables in season. Come along and pick your lunch!

Make sure you wash all produce thoroughly before eating. GROW YOUR OWN

local

to to the on: mention mention Threaplands donations and advice

salads and herb herbs, spirals, -

with courses courses with where where you are looking by in gardens and talking to your neighbours. not to It’s hard find someone willing to share their knowledge. We We can take you beyond basics the with micro wildflower biodiversity, permaculture basics, seed collection storage. and You can also find out what grows well

control swaps

pest pest Lhanbryde, IV30 Lhanbryde,IV30 8LN. They stock range a of beautiful

lots lots of advice, andgenerously have help help started you get

seedlings Garden Garden Centre

friendly on

- , Crossroads, AB55 Keith, 6LY. Telephone: 01542 870607 seeds seeds and plant lands can can also p project. project. lanting seeds free free taking taking cuttings composting wildlife p potting asmar Garden Centre plants, provide plants, provide food Threa Although not catchment in the area, we’dquite like to Garden Centre, Gallowhill See page 7 for details and directions GardenCentres J

• • • • • • help help you make own your raised bed. We’ll even supply screws, the brackets plants. and REAP Small outdoor Small outdoor spaces can be used to garden in containers. Large pots or recycled buckets tubs and can used, be or you can make raised a bed from new or recycled materials. Get in with touch REAP to find how out we can chilies are pretty chilies are easy to pretty grow indoors in pots all round, year and can save money, as less there’s waste when you pick just you what need. raised raised to bed, a whole garden or allotment. Growing things you like to is eat good a place to lettuces Herbs, start. and Growing Growing own your can be from anything few a pots on a windowsill or a COMPOSTING Remember Balancecompost your DON’T Composting year, and are hard to pull up like dock, thistles & dandelions), or high or & dandelions), thistles dock,like up hard pull and year,are to gets too wet and slimy, add more ‘browns’. If it’s too dry, add more ‘greens’. ‘greens’. add more dry, too Ifit’s ‘browns’. add moreslimy, and wettoo gets down nature’s waste productsnature’swaste down

put to keep your compost heap warm, warm, heap yourcompost keep to in animal in animal waste, perennial is creating the creatingis ideal BROWNS Dead Leaves Ripped up: Ripped gloves gloves Cardboard Egg Garden & kitchen waste including: waste kitchen & Garden Paper

boxes What What What can compost? can What I food such as meat, fish or cheese. orfish meat, as such food

– when handling materials and and compost. materials handling when

mix 2mix

parts‘

is Composting? is conditions Simple! browns’ tobrowns’ into fertiliser

weeds (those that grow back year afterback yearthat (thosegrow weeds

to Rawand fruit veg Spent cutflowers protect from rodents, from protect speed Annual weeds 1 part Freshplants GREENS GREENS Carrottops to use up the process of rotting of processtheup ‘greens’. If your compostIfyour ‘greens’.

in the in

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USEFUL LINKS

to of for

guide, Edible

Thanks food

. Macbeath

Cruickshank

local Incredible

photos

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enjoy/recipes

Thanks

- P12 Steve P12 Steve Macbeath involved

for

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information

editorial to

Kail

Doric

Doric’

foreword, Growing

of Fit’s Left Fit’s

time

the FoodRecipesand retains MoreREAPabout

Christy Kemp, Kemp, Moggies Meadow. provided

www.rhs.org.uk/advice

Croft. P14 Macbeath Steven www.verticalveg.org.uk for took www.eattheseasons.co.uk

‘Dash www.reapscotland.org.uk to

http://eatseasonably.co.uk/

www.fifediet.co.uk/recipes/

www.wigglywigglers.co.uk www.gardenorganic.org.uk www.transitionblackisle.org/ Ishbel REAP who

. the www.huntlyfarmersmarket.co.uk Confidence Confidence Cookto participants and who FarmersCommunityandMarkets

www.mithertongue.co.uk/shop.php

www.scottishfarmersmarkets.co.uk/ MSP

www.msc.org/cook –

Chapelhill day www.greenerscotland.org/eating for

those http://scotland.lovefoodhatewaste.com/recipes those Marine Stewardship Stewardship Marine Council (sustainable fish) . P13

photos P19 Dorothy Allan

all all

the Lochhead

Woogie to planting

Tongue

Dorothy Dorothy Allan

– P16 Elgin Farmers’ Market. P16 Huntly Farmers’ Market. P17 Christy Kail. P6 Derek and Jenny Heron. P7 P11 Dorothy Allan, Macbeath Steve & Moggies Meadows. P12 The Scottish Goat Meat Company. P12 Steve Macbeath P13 Boogie P15 Dorothy Allan creditsPhoto Intro P1 Keith Community Hub Mither many Garden Thanks including Richard Acknowledgements This guide was produced by REAP as part of the Keith & Strathisla Local Food Project with funding from the Scottish Government’s Climate Challenge Fund

Learn Grow Harvest Share Cook Compost

Printed on FSC paper Date of Publication: November 2014 REAP, 177 Mid Street, Keith, Moray, AB55 5BL. Tel: 01542 888070 email [email protected] REAP is a company limited by guarantee (No: 316989) and a registered charity (No: SC037988)