GUIDES GUIDES

Lanarkshire

LarderTHE GUIDE TO THE FOOD & DRINK OF LANARKSHIRE

LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 1 330/08/20130/08/2013 16:1716:17 Visit Lanarkshire Central Scotland’s playground!

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 2 330/08/20130/08/2013 16:1716:17 Introduction

GUIDES The Lanarkshire Larder Part of The Larder series of food and drink publications thelarder.net Editor Donald Reid, [email protected] Deputy Editor Jay Thundercliffe Editorial assistance Paul McLean, Claire Ritchie, Katy Spry Writing & research John Cooke, Rachel Devine, Hannah Ewan, Malcolm Jack, David Kirkwood, Sandy Neil, tretching across south-central Scotland from the Forth & Clyde Canal to the David Pollock, Jay Thundercliffe Border hills, Lanarkshire has one of the most diverse food landscapes in the Photography S country. The urban communities and industrial heritage of North Lanarkshire Caitlin Cooke, Hannah Ewan, also lie central to Scotland’s transport network, a crucial element for local food Sarah Peters, Stephen Robinson businesses large and small. South Lanarkshire ranges from suburban Glasgow to Design & Production distinctive market towns encircled by productive farmland, the land rising further south Simon Armin to hill farms and heather moors. From these uplands runs the Clyde Valley, its river Advertising & Sponsorship nourishing a fertile swathe of orchards, soft fruit, vegetable crops and lush pasture. Chris Knox, Nicky Carter This guide aims to paint a picture of the food and drink of Lanarkshire in all its Cover diversity and richness. It tells you about the food and drink grown, reared and produced Lanark Blue cheese by Stephen in the region, and just as importantly where to get hold of it, from farm shops and Robinson (motionandstills.com). markets to engaging contemporary cafés and restaurants. Independently compiled to With thanks to George Mews Cheesemonger, Glasgow. reflect the best of Lanarkshire’s food culture, this is above all a guide to help you find, appreciate and enjoy great local food. Publishers Robin Hodge, Simon Dessain ACKNOWLEDGMENTS Larder Director The guide has been developed by The List working with North Lanarkshire and Peter Brown South Lanarkshire councils along with Eat Lanarkshire. The editor would like to ©2013 The List Ltd. All rights reserved. No part of this acknowledge the assistance of Scotland Food & Drink and to thank Eliot Jordan, publication may be reproduced, Shona Wilson, Chris Parkin and Debbie Tully for their support and assistance. stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior permission in writing of The List Ltd.

Published by The List Ltd 14 High Street Edinburgh EH1 1TE EDITORIAL SELECTION: The editorial content of all Larder guides including the 0131 550 3050; list.co.uk Extensive efforts have been made Lanarkshire Larder is independently researched, written and produced by The to ensure the accuracy of the List. As consumer-oriented guides to local food and drink, all the businesses and information in this publication, however the publishers can organisations covered are selected by The List on the basis of their editorial accept no responsibility for any merit and relevance. No entry in Larder guides pays to be included, none is errors it may contain. obliged to advertise and none is given sight of its coverage before publication.

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 3 330/08/20130/08/2013 16:1716:17 Contents list.co.uk GUIDES What’s in The Lanarkshire Larder? There’s plenty packed into these 48 pages. Here are a few of the highlights

Chef’s Choices Where to Buy Lanarkshire chefs select their top local From butchers and bakers to farm shops and fishmongers, our produce. See panels from page 27. listings start on page 26.

Taste of Lanarkshire Big Licks A comprehensive round-up of food and drink grown, Some of Scotland’s best-loved ice-cream makers farmed and made in Lanarkshire. See pages 22 & 23. have their home in Lanarkshire. See page 14.

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Eat the Estate Iconography Carmichael Estate in the upper Clyde Valley is an enterprising exam- Some of Scotland’s best-loved brands ple of the land-to-plate philosophy. See feature on page 18. are Lanarkshire made. See page 13.

The Pieman Simple Simon Pies capture Scottish food in bite-sized packages. There’s more on the Biggar-based company on page 12. Introduction 3 Features 6–23 Map 24–25 Where to Buy 26–34 Where to Eat 35–44 Vine Again The revitalisation of Scotland’s tomato Farmers’ Markets & Food Events 46 industry is happening in the Clyde Valley. Catch up on one of Scottish food’s most Index 47 positive stories on page 6.

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 5 330/08/20130/08/2013 16:1716:17 Clyde Valley Tomatoes list.co.uk GUIDES Red not Dead In the course of the twentieth century, the Clyde Valley’s tomato industry blossomed, flowered, then withered. Hannah Ewan finds new growth on the vine IMAGES: HANNAH EWAN

irst came the orchards, established were removed, competing with the in the Clyde Valley by monasteries continent became impossible. By 2009 F as far back as the fifth century. only four growers remained, the largest Commercial fruit production was big being Jim Craig of Briarneuk Nursery, business from the 1600s, and a hundred three miles south of Carluke. When years later, the valley could claim an he moved towards retirement in 2012, estimated 75 per cent of Lanarkshire’s it seemed that the era of commercial horticultural land. cultivation of Scottish tomatoes was By the 1920s the focus was on almost over. strawberries, until disease decimated the ‘I don’t see any youngsters wanting to plants. In response, fields of glass were take up the reins,’ Craig told The Larder built: new water-heating technology in 2009. ‘We will be the last of the provided the optimum temperature for line, unless something major happens to growing tomatoes (16°C), and soon the change the marketplace.’ area supplied the whole of Scotland, even Just three years later attitudes to occasionally exporting. localism had changed dramatically But a new plague hit this brave new enough to convince backers – including industry in the 1970s: the fuel crisis. South Lanarkshire Council – to invest Acres of the 1930s greenhouses were large sums of money in two newcomers collapsing and growers couldn’t afford to in their early thirties with no tomato- heat or rebuild them. When the Common growing experience. Scotherbs of Market import tariffs protecting growers Tayside also believed in the venture

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> VERY BERRY

John Hannah’s family have grown soft fruit at Cleghorn’s Richland Nurseries since 1938, but now John and his wife Louise are the Clyde Valley’s only remaining strawberry growers. They produce both spring and autumn crops enough to give them an interest-free loan, first few months we had ten enquiries of the all-rounder and Jim Craig found himself advising a day – some people became quite Elsanta variety in the Clyde Valley’s next generation of aggressive because we couldn’t supply two vast heated growers. them.’ glasshouses, with two Briarneuk Nursery is now home to The restaurants that have been granted polytunnels in use to Clyde Valley Tomatoes, and to David access to these tomatoes announce their fill the summer gap. Craig (no relation) and Scott Robertson. provenance on menus with pride: the Farming their juicy, They met Jim in April 2012 and, having heritage of the fruit is a key part of its ruby-red strawberries sold their house to move into a caravan appeal. is not an exact on site, by May the following year were ‘We were so disappointed two years science, Louise says, picking their first cherry tomatoes. ago when we received the last delivery because ‘no two years After a winter spent clearing, from Jim Craig,’ says Carina Contini, are the same: there weeding, cleaning and re-stocking, the owner of the Scottish Café and Centotre are so many elements, glasshouses glint in the sun overlooking in Edinburgh. ‘So to hear that a new like Mother Nature.’ the valley, birdsong the only sound. generation were keen to start growing Their largest, half- Tomato growing is quiet, but not, as was fabulous news. We feel Clyde acre greenhouse suns Craig and Robertson have found out, Valley’s tomatoes are the best in Britain.’ 20,000 strawberry relaxing. As of August 2013, they have The success of the heritage and plants, with flowers had just Christmas Day off from their ten specialist tomatoes – they’ve planted pollinated by bees thousand vines. fourteen varieties, and three of hived in cardboard ‘In many ways it’s like having cucumbers – has convinced Craig and boxes. children,’ says Craig. ‘Plants never take Robertson that this is the future of the ‘The bees don’t fly a day off; they need constant care – the business, and they intend to scale back here – they come right temperature, the right humidity, the the classic rounds. They would also like by courier,’ Louise fruit picking, and then it’s off to farmers’ to launch their own range of chutneys to jokes. But despite markets.’ use up excess produce and to provide an the size of the task, It might not be too long before they income throughout the winter. she’s still undaunted can take on the staff that will allow them ‘If there’s ever going to be a Scottish by harvesting: ‘We more time off, as business has expanded tomato revival,’ said Jim Craig in 2009, pick daily, to deliver rapidly. ‘In some ways we have been ‘I doubt I’ll be here to see it.’ Four daily, so the customer victims of our own success,’ says Craig years later, his glasshouses are stocked has the freshest of the huge interest in Clyde Valley from end to end and the Clyde Valley’s strawberry possible.’ Tomatoes. ‘Demand for the specialist tomatoes are red-hot news once again. (Sandy Neil) tomatoes is outstripping supply. In the ■ clydevalleytomatoes.wordpress.com

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 7 330/08/20130/08/2013 16:1816:18 Butchery list.co.uk GUIDES Bringing Home the Bacon Ramsay of Carluke is an award-winning family butcher with a long and proud history. Sandy Neil talks to some of the current clan

think of myself as a bacon curer, rather than he discloses, where ‘every 100kg of meat is injected a butcher,’ explains Andrew Ramsay, whose with 14 to 15 per cent of a brine and phosphate-protein ‘I deep knowledge of salting and smoking pork solution to hold in the moisture, so when you put bacon must make him one of Scotland’s top pig pundits. in the frying pan, it shrinks, and all that white froth is Andrew and his brother John are their family’s fifth released. When I cure 100kg of pork, I lose seven to generation to run Ramsay of Carluke, a pork butcher eight per cent of its weight as it matures.’ founded in 1857, and now a wholesaler and shop ‘Most bacon isn’t smoked either,’ he imparts, ‘but meeting demand for traditional cuts of beef, lamb sprayed with a liquid, or rubbed with powdered smoke. and chicken too. We do it the hard way in our smokehouse, burning ‘Whatever I do, it has to start on the farm,’ Andrew sawdust from light woods – but not oak, which can reveals. ‘If it’s a good pig, I can make good bacon.’ overpower bacon. If the farmer has put in all this effort, Skills passed down the generations help him choose I want to enhance the flavour, not massacre it.’ his ‘good pig’: free-range Landrace and Large White Both his pork haggis and fine-textured black crosses, reared outdoors in Angus. pudding are among Scotland’s highest ranked. ‘Black ‘It was instilled in me as a kid,’ he adds, ‘to never pudding sales go up and up every week,’ he reports. buy boar pigs, only females. Boar meat is ‘teuch’ ‘We’ve just got it right. I wouldn’t touch the recipe for (tough) and leaner, while the female’s is more tender, anything. Haggis was always made from whatever the succulent and sweet.’ butcher had available, so ours is pork-based. We don’t His art then, he says, ‘is not to bastardise it’. cut corners anywhere. We never make a product to a Ramsay’s bacon uses a traditional Ayrshire cure, price: we find the right ingredient, and that sets the which immerses boneless, rindless pork in a ‘simple price. Everything starts with quality.’ but secret’ brine recipe – in contrast to many factories, ■ ramsayofcarluke.co.uk

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 8 330/08/20130/08/2013 16:1816:18 LL/ScotlandLL Food and Drink/FP.indd 1 30/08/2013 09:37 Scotland Food & Drink is working with North and South Lanarkshire Councils to support the growth of local producers.

Together we are building the value of Scotland’s food and drink industry and cementing Lanarkshire’s reputation as a region of quality produce.

www.scotlandfoodanddrink.org

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LLanarkshireLL-ScotlandLLSanarks tldFhire LarderL Foodarde dr and2013DR4.indd20 dDik1 3DrinkDR4 .amendedindd dd 9 version-FP.indd i FPidd1 1 330/08/20130/08/2013 1718:0017:5918: 5900 Errington Cheese list.co.uk GUIDES IMAGES: CAITLIN COOKE, COOKE92.TUMBLR.COM A Cheese for the Generations John Cooke encounters the ongoing family tradition behind Lanark Blue cheese s a cheesemaker, Selina Cairns farm’s new milking parlour, a cutting- certainly has big wellies to fill. edge system to replace the creaking A Her father’s, to be exact. equipment that dates back to the first Humphrey Errington is well known on-farm cheesemaking in 1983. not only as a pioneer of Scotland’s Their large flock of Lacaune sheep artisan cheese movement, but as the man (which are crossed with Friesian) are who fought and won a celebrated battle milked twice a day, 32 at a time, with against environmental health officers the new equipment measuring almost who misguidedly tried to close down his everything about the ewes’ individual operation. milk production habits. Their milk goes Now retired from active work, directly to the adjacent cheesemaking Humphrey has handed the head parlour, where it’s turned into the well- cheesemaking role to his daughter Selina, known Lanark Blue, the lesser-known who with her husband Andrew run the Lanark White and the most recent farm. The pair have come a long way addition to the range, Cora Linn, a harder, to their 300-acre farm in the foothills of non-blue ewes’ milk cheese. the Pentlands, where they make a range Cheese making here is a family affair. of sheep, cow and goat milk cheeses. Among the well-practised hands adding Although both are from farming stock, rennet, stirring and scooping, draining Selina had been a project manager at and pressing, wrapping and turning, Edinburgh Airport, while Andrew was and all the other steps that transform a civil engineer. And there’s still a fair milk into cheese, is Selina’s sister-in- bit of engineering to be seen in the law, while at least one of the other four

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> THE NATIONAL MUSEUM OF RURAL LIFE

Agricultural heritage is celebrated at Scotland’s National Museum of Rural Life, based on a working farm on the outskirts of East Kilbride. A partnership between National Museums Scotland and the National Trust for Scotland, it was opened in 2001 following the bequest cheesemakers is following in his father’s Errington name, the raw material comes of the 110-acre site footsteps. Together, the team produces every two weeks from Armstrong Dairy’s by Mrs Margaret 50 tonnes of handmade, unpasteurised 200 goats. It’s a supply relationship that Reid, whose late cheese every year. And when the cheese started with an SOS call when a surplus husband’s family had is finally ready to be wrapped in its very of goat’s milk flowed from a cancelled farmed the land for distinctive packaging, there is one final order. Selina was reluctant at first to start 400 years. The farm family touch: the beautiful illustrations making another cheese, but the response offers an insight into on the wrappers were created by Tom from customers was an overwhelming farming methods and Errington, Selina’s uncle. ‘more please’ and it has become a regular technology of 50 For Selina, good cheese starts naturally fixture. years ago and more. with good milk, but it is a process that is Talking to Selina and Andrew Cairns The site also houses never entirely predictable. ‘The grass in their farmhouse kitchen over tea items from the former changes over the year. That makes for and cheese (naturally), they are clear Scottish Agricultural subtle changes, things you can notice in about their plans for the future. Their Museum and a café, the taste. I think I can even feel the curds main ambition is to increase the farm’s a tractor tour and an being somehow softer to the touch after sheep milk output by swapping regular activity centre, and it’s been raining. In the end, it’s about commercial sheep for up to 75 per cent animals include a looking after every detail to make a good more ‘milk sheep’, and thus produce herd of Ayrshire cows cheese.’ more of a cheese that regularly sells out: which are milked For Dunsyre Blue, the cheese they the Lanark Blue. every day, a beef herd produce most of, the milk comes from There are a couple of other tasty ideas of Aberdeen Angus, cows on Kirklands farm nearby, collected knocking around too – like a hard cheese Tamworth pigs, black- every morning in their tanker and pumped steeped in single-malt whisky that could faced sheep and a straight into the big stainless-steel bath be a perfect addition to the Christmas Clydesdale horse. where the process of heating and turning cheese board. Clearly, the Errington (David Pollock) fats into proteins begins. For Biggar tradition is in good hands. ■ nms.ac.uk Blue, the goat’s milk cheese carrying the ■ erringtoncheese.co.uk

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 1111 330/08/20130/08/2013 16:1816:18 Pies list.co.uk GUIDES

Giving Life to Pie From dinner-party centrepiece to working lunch on the move, the humble pie is steeped in tradition. Sandy Neil grabs a slice of the local action

ay aye tae a pie’, beckon the signs outside constructed pies bridge both beauty and utility, with Scotland’s high street butchers and bakers, rustic, raised puff pastry sealing in natural juices of, ‘Stempting us in for traditional scotch, for example, Galloway beef with Ramsay of Carluke’s mutton, steak, and macaroni pies. But the pies enjoyed smoked pancetta and west coast single-malt whisky, by Scots today have evolved a fair way from the or Lamington pheasant and bacon, or smoked North rectangular ‘coffyns’ of medieval banquets. Sea haddock poached with creamy leeks, white wine, The word ‘pie’ was shortened from ‘magpie’, the Tayside dill and parsley. Oxford Companion to Food suggests, because ‘magpies ‘It’s designed to be a complete meal,’ explains Holly collect a variety of things, and early pies contained a Donaldson, one of the firm’s eight employees making, variety of ingredients’. This definition still holds true baking and delivering 2000 pies per week to Glasgow, for Simple Simon’s Perfect Pies, filled from Scotland’s Edinburgh and farmers’ markets around the UK. Among larder by father and daughter Bernard Alessi and their broad range of fillings, Lanarkshire black-face Christina Wild in their Coulter farmhouse near Biggar. lamb is stewed in olive oil, rosemary, white wine, A pie can form a feast’s most spectacular centerpiece carrots and onions with crab apple, mint and redcurrant – the nursery rhyme about ‘four and twenty blackbirds jelly. Their cold Coulter pork pie uses fresh thyme, sage, baked in a pie’ refers to an ‘animated’ Middle Age spices and mustard, and for a hot or cold dessert, there’s pie hiding small, live animals. Yet pies are also handy even a chocolate and black cherry pie. fodder for working folk: a pastry crust acts as a baking Many countries have their own national pies – dish, packaging, and serving plate all in one – like the Polish pierogi, Mexican empanadas, or English steak old Cornish pasty, which contained meat and jam at and kidney are a few – and perhaps Simple Simon’s opposite ends, perfectly adapted to tin miners’ daily Lanarkshire bakery is pioneering oor Scots pie into a lunch and dessert. brave, new world. Simple Simon’s expertly designed and carefully ■ simplesimonspies.co.uk

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 1212 330/08/20130/08/2013 16:1816:18 Brands Brand Ambassadors Lanarkshire is home base for a number of brand names that not only make significant contributions to the local economy, but carry a distinctive piece of Scottish identity around the globe, as David Pollock discovers

very region has its food producers, some (the Snowball is the same item crumbed with of which grow into something big, but in coconut), and the Caramel Wafer, a chocolate bar E Lanarkshire there are more than most. containing layers of wafer and chewy caramel. Maybe it’s something to do with the proximity of So much part of the experience of growing up in Glasgow and transport links around the country, Scotland are they that even their distinctive foil or possibly we just notice what’s going on in packaging has become a retro fashion item. Lanarkshire because it’s home to two of the most Alongside these big hitters others may seem recognisably Scottish consumables in the world. overshadowed, but the region still boasts a number Founded in Falkirk in 1875, soft drink producer AG of familiar names. Reduced sodium salt LoSalt and Barr plc, known in corner shops across the nation Robert Wiseman Dairies (now owned by Müller) as simply Barr’s, is now located in Cumbernauld are both based in East Kilbride, confectioner Lees and is so large it’s listed on the London Stock (of macaroon fame) in Coatbridge, while market- Exchange’s FTSE250. While their range of leading potato producer Albert Bartlett, which products is wide – from the old-fashioned Tizer and grows and supplies one in five of the UK’s potatoes Red Kola to newer lines Orangina and Lipton Ice and is best known for its Rooster range, is situated Tea – there’s one major reason for their success: in Airdrie. Bartlett is also the founder of Scotty Irn-Bru. The bright orange fizzy pop, regarded Brand, an umbrella organisation which supplies warily by visitors and dentists, has iconic status significant quantities of fruit and veg around the in Scotland, with clever branding and impudent country. What links all of the above bar their advertising campaigns led by Edinburgh’s Leith location are their family-run roots, and it’s no Agency broadening its appeal across the UK. different with Lanark’s Border Biscuits, which has Meanwhile, Uddingston is home to Thomas grown from small-scale production in 1984 to a Tunnock Ltd, another company formed as prominent place on shop shelves with a family business in the nineteenth a particular emphasis on the oaty century. Tunnock’s are best known and the chocolatey. for making their Tea Cake, a puff of soft Italian meringue on a disc of shortbread, coat- ed with chocolate

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 1313 330/08/20130/08/2013 16:1816:18 Ice-Cream list.co.uk GUIDES The Scots-Italian Job Malcolm Jack gets the scoop on some chilly local family businesses IMAGES: STEPHEN ROBINSON, MOTIONANDSTILLS.COM

eople want quality,’ a smaller scale and Taylors of Biggar states Eric Soave, in little retain a strong following in central-south ‘Pdoubt as to the reason Scotland. why his Muirhead-based family ice- The days when there were hundreds cream business continues to thrive of Scots-Italian ice-cream and/or fish almost exactly a century since his and chip shops scattered across the grandparents left Cassino near Naples central belt are long gone. An improving for the ‘sunnier climes’ of Scotland. education system helped break ‘Supermarkets came in for a while, and generations of tradition, explains Soave: affected the trade,’ he explains. ‘But ‘People weren’t going into the family they tend to do cheaper products. And business any more,’ he says, ‘they were fortunately that’s now gone full circle. all going on to be doctors, lawyers, Now supermarkets are even taking architects.’ A globalised marketplace and local companies’ ice-cream.’ the rise of chain restaurants have brought Given Scotland’s less-than-sunny their own challenges. conditions, it may be surprising that Even the once mighty ‘aristocrats’ of Lanarkshire is something of a hotbed Scots-Italian food, Nardini’s, went out for ice-cream. As well as Soave’s, of business in 2004, although the brand you’ll also find another of Scotland’s and iconic restaurant on Largs seafront last few original Scots-Italian ice-cream was revived in 2009 by a consortium dynasties, Equi’s, headquartered in led by David Equi (while Soave’s sell Hamilton. Thorntonhall – based just by ice-cream to the Nardini family’s current the boundary of East Renfrewshire – restaurant, the Moorings in Largs). But are dairy farmers successfully getting companies such as Soave’s continue into ice-cream and sorbet production on to hold their own, a dedication to the

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highest of standards central to their Boffins of ice-cream like Eric are approach. always experimenting with the next great Eric Soave took over the business dessert invention, his latest being the ice- from his uncle Angie in 1972. Years later cream snowball – similar to chocolate- he constructed a modern plant at their coated Tunnock’s or Lee’s snowball Muirhead base, and oversaw Soave’s confections, but with an ice-cream expansion in the early 1990s to become instead of marshmallow filling. It’s been a brand recognised and distributed across a solid seller, but Soave is all-too-aware Scotland. It would be nice to report that the innovation will one day melt that all their ice-cream is made from away with all the inevitably of a 99 on traditional recipes, just like mama used a hot day. ‘I was the one that invented to make ’em. But in truth innovation is Scottish tablet ice cream,’ he says, ‘then every bit as important in an increasingly everyone else jumped on the bandwagon. > MORE INFO competitive business. That was a eureka moment that one.’ ■ soaves.co.uk ‘Passed down and perfected,’ is how In wind, rain or shine, the Scots’ ■ equi-icecream.co.uk Soave describes their ever-expanding taste for ice-cream stays strong – not ■ thorntonhallice variety of flavours and products. ‘We least among the sweet-toothed younger cream.co.uk always try to improve,’ he says. ‘I know generation of Lanarkshire. ‘People say ■ Caffè Soave, see there’s the old saying “if it’s not broke “Oh, you just buy cheap ice-cream for p.35 don’t sort it”, but that doesn’t really the kids”,’ says Soave. ‘Not true – they’re ■ Equi’s Ice Cream apply in this instance. There’s always the hardest ones to fool. They know good Parlours, see p.39 room for improvement; we’re always ice-cream. They don’t want any of that ■ Cones and Candies tweaking it. Looking at what’s on the stuff from the supermarket. They want (Taylors of Biggar), market, what we can add. It’s all about Soave’s honeycomb. They want Soave’s see p.33 quality, quality, quality.’ raspberry ripple, you name it.

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 1515 330/08/20130/08/2013 16:1916:19 Apples list.co.uk GUIDES

> THE SCOTT BROTHERS – How D’you Like Them Apples? STILL JAMMIN’ Clyde Valley Orchards continue to nurture the fruits of an ancient tradition. John Cooke finds out more

hey say in Vietnam that when you Maureen Anning and the Clyde Valley eat an apple, you should think of Orchard Group are on a mission to help T the person who planted the tree. people to value what’s left of the great Well, think of (and thank) the Cistercian tradition, with education, events and the Back in 1879, the monks who first took advantage of the preservation of trees often left to run wild. Scott Brothers, benign climate and fertile soils of the She stresses that this is not just ‘because Robert and William, Clyde Valley, planting orchards to feed the trees are old’. It’s about preserving set up the Clydesdale their monastery communities back in the local biodiversity with around 53 varieties Preserve works in fifth century. identified. Some are absolutely local to Carluke, originally to Over the years those roots have grown the area – for example, apples like the use up the excess and evolved through waves of apples, Cambusnethan Pippin whose origins fruit produced by plums, soft fruit and, finally, the tomatoes probably date as far back as the monks their orchard estate that are seeing a micro-revival today. who started the whole ball rolling. within the Clyde You don’t have to look far to see The 40-strong Orchard Group is Valley. Until as late evidence of those very early trees and the helping locals learn to look after their as 1986 the company subsequent horticulture. After all, it was trees and make the most of the harvest. made jams with their some industry: in 1908 there were 307 They run hands-on classes in keeping own fruits. Today, hectares of orchards. At its peak, the Clyde trees healthy, teaching skills such as the R&W Scott Valley held a full third of all the orchards pruning and grafting. They also organise name lives on as a in Scotland. a Blossom Day in spring and, later in the mass-production Look up above the A72 at Hazelbank, year, a Fruit Day to enjoy the harvest, both supermarket brand, and you can see a few scattered remnants held at Overton Farm. You’ll also find owned by a Liverpool- of some of the 70 orchards that are left the group at events including the annual based company with in the ten miles between Lanark and Smallholders Festival. major sugar and Wishaw, covering perhaps 64 hectares. ■ clydevalleyorchards.co.uk baking ingredient interests. The jams are still made in Carluke, although these days the fruits come from much, much further afield. (John Cooke) ■ renshawnapier.co.uk IMAGE: STEPHEN ROBINSON, MOTIONANDSTILLS.COM

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 1616 330/08/20130/08/2013 16:1916:19 Free-from baking Having Your Cake and Eating It Malcolm Jack meets the folk behind Lazy Day Foods, Lanarkshire’s free-from specialists

rom Tunnock’s HQ to Border Biscuits, it’s fair ‘The start point hopefully people recognise,’ to say Lanarkshire’s got a serious sweet tooth. Beattie says of their precision baking process, ‘and F Which could make life all the more frustrating the end part hopefully people recognise. But the for people in the area with food intolerances – be it middle part is a little bit different. That’s where our wheat, dairy, gluten or egg. That is if it wasn’t for training has really come into its own.’ Lazy Day Foods, a fast-growing luxury baker run by a The Lazy Day range has proven hugely popular not pair of inventive food scientists, specialising in free- just locally but increasingly further afield too, with from treats so delicious you can’t tell the difference. delicatessens and health food shops, cafés, hotels Based out of a custom-built kitchen in Chapelhall, and three major supermarkets now stocking them – North Lanarkshire, the company was founded by Dr and they’re also beginning to ship abroad to Ireland, Sally Beattie and Emer Bustard in 2006, partly in Dubai and the US. frustration at a lack of quality products suitable to They’ve won several awards, and not just in free- their personal dietary requirements. ‘Our kids both from specific categories. Certain anecdotal evidence had problems with various foods too,’ says Bustard, tells the Lazy Day ladies that there’s a strong ‘so we felt there was an opportunity to use our appetite for what they do. knowledge.’ ‘We’ve had a couple of our customers say that What Lazy Day recognises in particular is that they have to buy boxes and hide them at the back of intolerances often come not individually but in the cupboard because the rest of the family will eat combinations. So their Belgian dark chocolate- them,’ laughs Beattie. dipped ginger snaps, millionaire’s shortbread and ‘Before, they could leave them right on the work Belgian dark chocolate tiffin all come free from the surface and nobody would have touched them. So we full suite of major problem ingredients – and vegans take that as a real compliment.’ can indulge too. ■ lazydayfoods.com

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 1717 330/08/20130/08/2013 16:1916:19 Carmichael Estate list.co.uk GUIDES

The Local Land of the Long White Cloud The distinctive single-estate meats of Carmichael in the upper Clyde Valley benefit from a worldly vision, explains John Cooke

here can’t be too many New acre estate halfway between Biggar and Zealand teenagers who get a Lanark weren’t paying their way. There T phone call from Scotland with were 60 cows, a small flock of sheep, and an offer to become the future chief of none of the red deer that have become so a Scottish clan. In 1980, nearly three much of the current Carmichael offering. decades after that long-distance request, After consolidating those farms, Richard Carmichael finally arrived in Carmichael did something that sets apart Scotland to take up the reigns as the top the food produced on his estate. In 1994 man of the Carmichael Clan, and the he built one of Scotland’s very few laird of the Carmichael Estate. on-farm abattoirs – still so unusual that What he found was far from the delegations of foreign vets have been healthy enterprise that exists today. Back known to descend en masse to watch then, five small tenant farms on the 2000- the process.

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Today, that means a truly closed an initiative by Sir Kenneth Blaxter at > ST BRIDE’S system, with sheep and red deer born, the Rowett Research Institute outside POULTRY raised, grazed, finished and slaughtered Aberdeen. Following an experimental on the farm. Even the vast majority of deer farm started at Glensaugh, near winter feed is grown in Carmichael’s Fettercairn, in 1969, the first commercial fields. The result is the absolute minimum farm started in Fife in 1973. of food miles and minimal animal stress. Carmichael’s red deer live in groups In fact, if you buy a leg of lamb or of 30 in an area of about 10 acres. They venison steak at one of the five farmers’ are ideally slaughtered at 18 months old, markets they attend, you might even be but with a delayed spring seeing calves handing your cash to Stephen Christie, born late, it can sometimes be closer to When husband and their slaughter-man and butcher, the the 12-month mark. wife team Robert and person responsible for all the processing. You can buy (and eat) a venison AJ Morris started St You can’t get more direct than that. burger or any of the other cuts of this lean Bride’s poultry farm As Carmichael puts it: ‘It is satisfying and healthy red meat in the Carmichael in 2009, it was with a to meet with customers and offer Estate’s modest farm shop and café/ wealth of experience them products that you’ve supervised restaurant, a favourite stop-off for importing French from birth, all the way through.’ It’s walkers. It’s even possible to spend a poultry behind them. a confidence-building message that holiday on the estate in one of the lodges, Now they produce has become even more relevant as the cottages or apartments that offer a few high-quality Scottish horsemeat fraud of 2013 continues to quiet days in the countryside. chicken, guinea fowl, reverberate down the food chain. If it’s simply a taste of the estate duck and turkey The estate produces about 200 lambs you’re after, the meat can be ordered for use in hotel and a year and 150 red deer. Cattle, too large online, by phone, or bought at farmers’ restaurant kitchens, for the estate’s abbatoir, go to a larger markets in Glasgow, Edinburgh, a specialism which local abattoir with beef returning to the Haddington and Lanarkshire venues. Oh, AJ says is found at estate butchery. It is venison, however, and if you happen to be in Aubigny sur only a couple of other and its potential that Carmichael is Nère (twinned with Haddington), 200km Scottish farms. most enthusiastic. ‘We definitely aren’t south of Paris, look out for a market stall ‘Our method is as doing enough in Scotland. Look at New manned by a venison enthusiast with close to a traditional Zealand. They have 660 deer farms. a light New Zealand accent. Richard farmhouse bird as We’ve got fewer than three dozen.’ Carmichael is on a mission to bring his possible,’ she says. That’s despite the fact that Europe’s brand of venison to a whole new market. ‘Our poultry’s grown deer farming industry started in Scotland, ■ carmichael.co.uk slowly in a natural setting; they’re outside all day and free to roam, to eat grass, scratch for bugs and roll in dust baths – all the things they normally do when left to their own devices.’When the couple moved into their already- christened farm they were unaware that St Bride is in fact the patron saint of poultry farmers. (David Pollock) ■ stbridespoultry.co.uk

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 1919 330/08/20130/08/2013 16:1916:19 The leading online guide to the Food and Drink of Scotland

Independently selected by our award-winning editorial team with over 2,500 entries covering: • cheese makers, smokeries, fruit growers, brewers, distillers, ice-cream makers and more • butchers, bakers, fishmongers, farm shops and farmers’ markets • restaurants, bistros and cafés Geo-coded so you can select places close to where you are and designed for use on smart phones and tablets. food.list.co.uk the Larder GUIDES

LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 2020 330/08/20130/08/2013 16:1916:19 Beer Ale and Hearty David Pollock finds a microbrewery by Strathaven sticking close to its roots

e set up our brewery here because we’re the malty Mortality ale, the sweet Clydesdale pale ale all local to Strathaven,’ says Craig and the citrus-scented Claverhouse red ale. ‘WBuchanan, ‘and because we thought it Set in a seventeenth-century flour mill, the unique would be a good idea not just to resurrect the local feature of Strathaven’s brewery is their stone-clad brewery but to promote it as well. When the previous copper brewing kettle. ‘It’s gas-fired, with a live flame owners were here they obviously produced their beer, going through the coil inside,’ says Buchanan. ‘That but they didn’t use it to encourage visitors to the area gives the beer a unique flavour; it burnishes the malt with the same way we do.’ Formerly an engineer, Buchanan a rich roasted flavour coming through. It’s not unique, set up Strathaven Ales in 2005 with help from his but it’s rare in a microbrewery.’ He says it’s this process father Douglas and his friend Allan Young, both since and the water in Lanarkshire which give his beers their retired. ‘I understood the mechanical side of brewing, character. ‘Everyone’s got different water; that’s part of but the art of it was new to me,’ he says. it. I could probably give someone elsewhere my exact Fortunately, previous tenants the Williams Bros recipe and it would taste very different.’ Brewing Co. (Strathaven was the former site of their So it’s about the beer, and it’s about the location. Fraoch Heather Ale production) were able to assist for ‘Yeah, we’re an old mill right on the riverbank with the the first couple of months while Buchanan figured out river flowing by,’ he says. ‘We’ve got about three or a few recipes of his own. Things have progressed from four acres of ground that can be used for open days and there, and currently the brewery is a ten-barrel plant a public function room downstairs. In summer we even producing over 45,000 litres a week, with distribution invite some of the pubs we supply along for a barbecue.’ across Scotland and small exports to Germany and Which is certainly one way of showing off the product. Sweden. Among the fifteen core and seasonal lines are ■ strathavenales.co.uk IMAGES: STEPHEN ROBINSON, MOTIONANDSTILLS.COM

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 2121 330/08/20130/08/2013 16:1916:19 Lanarkshire Food Round-up list.co.uk GUIDES A Lanarkshire Menu Looking to discover a taste of Lanarkshire? This round-up by Jay Thundercliffe introduces you to what’s grown, reared, made and brewed in the region

Further details on the businesses with their own retail outlets can be found listed in the Where to Buy section of this guide.

FRUIT & VEG in the area have taken up small-batch anarkshire’s fruit cultivation may preserving including Kim Adams at her be a shadow of what it once was, animal welfare trust Feufield (feufield. L but there are encouraging signs com), as well as various offerings from of the shoots of a new generation. David Overton Farm from their extensive Craig is showing the way for young operation. Of course, there would be growers, taking over J&M Craig and little of anything without plenty of bees. selling his Clyde Valley Tomatoes Plan Bee (planbeeltd.com) are urban (see p.6) locally and further afield, as beekeepers who move bees from job to well as supplying some of Scotland’s top job and produce ethical, pure, unfiltered restaurants. John Hannah Growers and cold-pressed honey. (see p.7), now the only commercial strawberry grower in the area, produces BEEF, LAMB, GAME tons of berries a year from their 20,000 plants. Both these red fruits find their AND OTHER MEAT way to numerous local shops and he fertile pastures covering much farmers’ markets. of Lanarkshire have helped create From humble beginnings boiling T outstanding meat, including the beetroot, Airdrie’s Albert Bartlett animals born, bred and slaughtered on the (albertbartlett.co.uk) now supplies one Carmichael Estate (see p.18), with in five of the potatoes eaten in the UK lamb, venison (from both red and roe so there’s a good chance most people deer) and beef offering total traceability, have tried lots of them already, including similarly with the top-quality meat from their popular Rooster variety. Bartlett Overton Farm Shop & Butchery. is also home to the Scotty Brand Long-standing family businesses such (scottybrand.com), whose range of fresh as Ramsay of Carluke (see p.8) have Scottish produce is quickly finding its perfected not just renowned cured bacon way onto high street shelves. On a much but also black pudding capable of casting smaller scale, Caroline Baillie’s achingly a shadow over any in the country, even healthy Mollinsburn Organics is an from Stornoway. The meat from Damn expansive online ordering service for Delicious is exactly that – from cattles organic fruit and veg as well as other reared on Michael Shannon’s farm at deli items, also available from the farm Thankerton and sold in his shop in shop in Mollinsburn. Also offering a Lanark and online, while beef from the box scheme for the area is The Whole pedigree herd of Dunsyre Shorthorns Shebag (thewholeshebag.com), with (dunsyreshorthorns.co.uk) is available in fresh fruit and veg from the farm which supermarkets. Near Strathaven, relative straddles the north-east boundary of newcomers St Brides Poultry (see South Lanarkshire. p.19) have quickly won favour with R&W Scott still produce jams in Michelin-starred restaurants – find their Carluke, though no longer with fruit from excellent free-range, slow-reared birds at the founding brothers’ own farm. Others the farmers’ markets that they help run.

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BREAD, CAKES & > GETTING CHOCOLATE SCOTTISH FOOD MOVING t’s hard to imagine that anyone in the Western world wouldn’t recognise Strong evidence that I a teacake from Tunnock’s (see North Lanarkshire p.13) , such is the prevalence of this lies at the heart treat throughout Scotland and beyond. of Scotland’s food Border Biscuits (see p.13) , founded distribution network in 1984, have become so recognisable comes in the form a sight in shops that the chance to taste of the Cumbernauld- their famous dark chocolate gingers is based Food & Drink never too far away. Shotts-based Bells offerings, including popular varieties Hub for Scotland. This Food Group manufacture an array by Soave’s and Equi’s (see p.14) was set up in early of pies and cakes, available across the available at a number of outlets across the 2012 to help provide UK, including scotch and steak pies and region. Taylors of Biggar are a long- a cost-effective route their headline Kirriemuir gingerbread. standing churner, selling their ice-cream to market for micro, Another large-scale cake manufacturer from Cones and Candies in the town. small and medium- is Lightbody, part of the Finsbury Food Close to East Kilbride is Thorntonhall sized food companies Group and based in Hamilton; it is the Farmhouse Ice Cream, often to be based in Scotland. UK’s largest supplier of celebration cake found selling their creamy concoctions at The brainchild to major retailers. On a much smaller farmers’ markets, or have a lick courtesy of James Laws, scale, Simple Simon’s Perfect of the Chocolate Box Ice Cream Paul Anderson and Pies (see p.12) says it all about these Co, recently taken over by the New David Whiteford, the quality pastry products. Those wanting Lanark Heritage Trust and available at company has grown traditional bread will be well served by the World Heritage Site. from four staff to a Alexander Taylor from their bustling current workforce Waterside Bakery in Strathaven – or WHISKY, BEER & of 50, 80 per cent grab a loaf from their farmers’ market OTHER DRINKS of whom come stall. Lanarkshire’s sweet tooth was once from Lanarkshire. frustrating for those with intolerances, hough no distilling occurs in In providing local until Lazy Day Foods (see p.17) Lanarkshire, there is still plenty food companies began their range of free-from products, T of whisky around. Inver House with a service that produced in Chapelhall. Distillers (inverhouse.co.uk) have incorporates storage, warehousing and blending facilities in consolidation of DAIRY Airdrie, where they can handle half a different products, million barrels from their five distilleries distribution and ood grazing country means milk in Scotland. East Kilbride is bottling established links with – sheep’s milk in the case of the home to Burn Stewart Distillers a range of retailers, G famous unpasteurised Lanark (burnstewartdistillers.com) for their wholesalers and food Blue made by HJ Errington & Co (see brands including Black Bottle and service, the Hub p.10) using milk from their own flock. Tobermory single malt. For a taste of carries local food to all They also make Dunsyre Blue using local beer, try Strathaven Ales (see major supermarkets cow’s milk from the neighbouring farm, p.21) and their range of beers made in Scotland, delivering Biggar Blue using goat’s milk and a at historic Craigmill Brewery. North to 200 locations new ewe’s milk hard cheese, Cora Linn. Lanarkshire is the home to that most around Britain and Production doesn’t get much bigger than iconic of Scottish products: Irn-Bru. dealing with almost at Wiseman Dairies, now part of Made by AG Barr, it’s bright ginger 100 different suppliers Müller, who supply about a third of the and invigorating, with a sugary content every week. UK’s milk – easily recognisable in their that can be worked off by the promise (Katy Spry) cow-pattern livery. Rather than cheese, of 30p for the empty glass bottle if taken ■ foodanddrinkhub. much more milk in Lanarkshire goes back to the shop – environmentally if not co.uk into the making of the many ice-cream tooth friendly.

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1 6 : 2 0 Where to Buy list.co.uk GUIDES

WHERE TO BUY from a high street in Muirhead that’s unusually bustling with local businesses. In addition to the shops listed Besides a traditional range of beef, lamb, below, Lanarkshire produce can pork and poultry, they stock a range of deli be found at local farmers’ markets products and cheeses, and baked goods (see p.46) or obtained directly from producers featured elsewhere in from their inhouse bakery. With all of their the guide. Entries are grouped meat sourced from just two Scottish farms into three geographical areas, and – one in Condorrat and one in Ayrshire within each area entries are sorted – provenance and traceability is assured. Caffè Soave alphabetically. Speciality home-made sausages and steak pies were among stand-out products to help S Collins and Son win Scottish NORTH Butchers Shop of the Year for 2012–2013 LANARKSHIRE as awarded by the Meat Trades Journal. Coopers Butchers P Barclay 179 Main Street, Bellshill ML4 1AH 132 Windmillhill Street, 01698 328484 Motherwell ML1 1TA Mon–Sat 7.30am–4.30pm. 01698 266018 A traditional shop run by butcher Sandy Mon/Tue & Thu/Fri 8am–5pm; Wed Cooper, Coopers Butchers serves only 8am–1pm; Sat 8am–3pm. Scottish meats, including beef from A traditional Scottish-style butcher based nearby Wishaw abattoir and beef and lamb in Motherwell, Barclay’s sources its beef sourced from Lanark market. They also from Wishaw abattoir and its lamb and serve pork, and put these supplies into a pork from the local area as well. They wide range of additional goods of the sort serve a full range of cuts of meat alongside you’d expect to fi nd in any good Scottish sliced cooked meat as well as their own butchers. Their scotch and steak pies are links and Lorne sausage, homemade all made on the premises, while their burgers and bacon. As is customary in trade includes sausages and cooked meats, a Scottish butcher’s, baked goods are as well as a substantial catering supply also a substantial part of their day to day sideline. business, with steak pies, scotch pies and sausage rolls all on the menu. The Cross Butchers 1–3 Main Street, Kilsyth G65 0AH Caffè Soave 01236 821211 106 Cumbernauld Road, Mon–Tue, Thu–Fri 6am–5pm; Wed Muirhead G69 9AA 6am–1pm; Sat 6am–4.30pm. Closed 0141 779 2253, soaves.co.uk Sun. Home base for the popular Soave’s ice- A traditional local butcher, the Cross cream. See main entry on p.35 and feature Butchers make a proud virtue of the fact on p.14. that none of their meat is processed and it all comes from regional farms and markets S Collins and Son around North Lanarkshire and in Shotts 7 Lindsaybeg Road, Muirhead G69 and Wishaw. They sell raw cuts of beef, 9DR lamb, pork and sometimes venison, as well 0141 779 2028, scollinsandson.co.uk as pies, sausages and black pudding, and Mon–Fri 7am–5pm, Sat 7am–3pm. a range of cold meats and grocery goods Now in its third generation of family including chutneys, jams and biscuits. A ownership, S Collins and Son – currently link-up with the local Asia Tandoori also under the stewardship of Stewart Collins means they offer pre-prepared heat-and- Jnr – has occupied the same shop for 36 eat curries, while this brand diversity also years and looks in no danger of fading extends to ready-to-cook pizzas.

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Ferguson of Airdrie Hugh Black & Sons also make their CHEF’S CHOICE 3 Buchanan Street, Airdrie ML6 6BG own clootie dumplings, tattie scones MICHAEL SMITH ON 01236 763333, fergusonofairdrie.co.uk and ready meals, and sell John Hannah’s RAMSAY OF CARLUKE Mon–Sat 7am–5pm. Closed Sun. strawberries. ‘I’ve got a lot of shops, but none of them run like this one,’ says Graeme Johnston, James Chapman Butchers head of the Johnston butchers chain, which 35 Glasgow Road, Wishaw ML2 7PG has six outlets across central Scotland. 01698 372028, With all of their facilities on-site, a central jameschapmanbutchers.co.uk location and a long and strong reputation Mon & Wed 7am–1pm; Tue & Thu– Sat in the local community for the Ferguson 7am–5pm. Closed Sun. brand (taken over seven years ago by A family butcher established by James Johnston), this Airdrie store does a roaring Chapman in 1893, his great-grandson and At Smiths, we trade. Everything, from sausages and great-granddaughter James and Deirdre consider ourselves bacon to pies, quiches and cooked meats, Chapman now run six shops across very fortunate is made in-store. Meats are sourced from Wishaw, Carluke, Motherwell and Cleland, to have some of two local farms with whom they share a served with meat from the business’s own the best meat in long-standing relationship – so not only abattoir. The fl agship store in Wishaw has Scotland supplied provenance but consistent quality of all the largest selection, but all stock beef from just down the of their produce is guaranteed. Try their from the family’s cattle farm, with lamb road in Carluke by award-winning steaks and beef burgers and pork sourced from Scotland and the the Ramsay family. for proof. north of England. Wishaw also has a larger They’ve been a firm selection of deli foods, including cooked of butchers for 150 Hugh Black & Sons meats, salads and a couple of cheeses, with years, and are now • 7 Hallcraig Street, Airdrie ML6 6AH, a more limited selection across the smaller run by Andrew and 01236 762328 shops. Freshly made pies, sausages, John – they are Mon–Sat 8am–5.30pm. Closed Sun. haggis, puddings and sweet baking the fifth generation • 79 Main Street, Coatbridge ML5 5EH, are distributed from their factory, and so the family have 01236 424618 they cure their own bacon. The shop on had plenty of time Mon–Sat 8.30am–5pm. Closed Sun. Wishaw’s Main Street also sells takeaway to perfect their • 52 Caledonian Road, Wishaw ML2 sandwiches and snacks. products. 8AR , 01698 376988 Widely known for Mon/Tue & Thu/Fri 8.30am–5pm; Wed Mollinsburn Organics their traditionally 8.30am–3pm; Sat 8am–4pm. Closed Cumbernauld Road, cured bacon and Sun. Glasgow G67 4HN black pudding, hbsbutchers.com 07847 181 063, everything they Hugh Black & Sons is a Lanarkshire mollinsburnorganics.com produce is worthy of success story, expanding from the late Mon–Sat 10am–5pm; Sun noon–5pm. championing. In the Wiston farmer Hugh Black’s single shop Mollinsburn Organics, set up by Caroline restaurant we use in 1987, to numerous outlets today – Baillie, sells ethical, certifi ed organic their delicious smoked including branches across the region in produce through its online store, fruit and ham hough in a Airdrie, Cambuslang (includes a bakery), vegetable boxes and farm shop. There is terrine, slow-cooking Carluke, Coatbridge and Lanark – and a vast array of organic produce, including it until the meat together employing 70 local people under fruit, vegetables, wholefoods, meat from falls from the bone, Black’s sons, Craig and Hugh. Their beef, Overton Farm in the Clyde Valley, poultry and adding Dunlop lamb and pork is proudly sourced only and dairy. Web orders can include meats, smoked cheese for from Scottish farms at Lanark and Stirling pâtés, small-batch local preserves, sauces, a wonderfully deep auction markets (around 650 cattle, 1300 regional cheeses, fresh handmade coleslaw flavour. lambs and 750 pigs a year, they report), and gift hampers for special occasions – all ■ Michael Smith is and then their meat is prepared into wrapped prettily in recycled packaging. owner and head chef traditional Scots cuts, as well as cooked Order from home and have it brought of Smiths, Uddingston meats, puddings, sausages, burgers, and to your door – with free delivery for the (see p.41) pies baked in their Bathgate premises. local area, covering much of Lanarkshire.

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The farm shop offers a wider range of particularly by Gordon Ramsay visiting non-organic produce than the online store, for an episode of The F Word – isn’t and is well stocked with all manner of the biggest challenge to further growth, fresh fruit and veg and groceries, including Conway explains, but rather reversing the Lanarkshire-made treats such as Border undesirability of the trade among young Biscuits’ products. people which makes good staff hard to fi nd – aspiring butchers take note. J Morrison & Son 248 Clydesdale Street, Rennies Bakery New Stevenson ML1 4JH 22 Main Street, Kilsyth G65 0AQ Alexander Taylor 01698 732916 01236 822188, renniesbakery.co.uk Mon/Tue & Thu/Fri 6.30am–4.30pm; Mon–Sat 8am–5pm. Closed Sun. Wed & Sat 6.30am–12.30pm. Closed Rennies Bakery has been satiating the Sun. sweet and savoury teeth of Kilsyth since This family-run butcher in the village 1930. Located in the village centre, it of New Stevenson has been going sells every kind of Scottish baked good strong since opening in 1977. It’s fair to imaginable – breads, sausage rolls, pies say that everyone for miles knows the and sweets, alongside an impressive Morrison name – there are even rumours array of cakes for weddings and special of a catchphrase (‘It’s got to be Johnny occasions. The bakery also supplies bread Morrison!’) and the shop is busy year to a wide range of hotels and restaurants in round, with a particular demand for their the area, as well as doing a roaring trade in homemade steak pies at New Year. The catering for business buffets. Morrisons make a point of sourcing meat from local farms, in particular beef and Wotherspoon Fishmongers pork, and have an in-house bakery which 16 Buchanan Street, Airdrie ML6 6BG produces celebrated apple pies as well as 01236 748668 the more usual savoury items. In addition Tue–Sat 8am–5pm. Closed Sun/Mon. to a well-stocked butcher’s counter, Proprietor Brian Wotherspoon is a Morrisons also stock a range of sauces passionate guy when it comes to fi sh. from around the world, from Australia to His shop in Airdrie has been open for 25 the USA. years and in that time he has tirelessly championed the best of what the Scottish Paul’s Quality Butchers seas have to provide. The fi sh on offer 10–12 Main Street, Kilsyth G65 0AQ include haddock, whiting, sole, sea bass, 01236 822182, scallops, crab and locally smoked fi sh. If paulsqualitybutchers.com it’s not on ice already then Wotherspoon Mon–Fri 8am–5pm; Sat 8am–4.30pm. will source it – as long as it comes from Founded in 2002 on a Princes Trust loan Scottish boats. He’s also happy to offer by apprentice butcher and local lad Paul customers advice and tips on the healthiest Conway, Paul’s Quality Butchers in and easiest way to prepare and cook the Kilsyth is the fl agship store for a booming fi sh they buy. chain growing at a rate of one new outlet for roughly every two-and-a-half years of SOUTH business – their Condorrat branch having LANARKSHIRE in summer 2013 become the fi fth to sport Paul’s distinctive blue and cream branding. (EXCLUDING THE CLYDE Quality beef, lamb and pork, sourced at VALLEY) live auctions and increasingly from local farms has been key to success, as well Alexander Taylor as developing innovative ready-meal 10-11 Waterside Street, products and creating a good community Strathaven ML10 6AW spirit around stores. Demand – boosted 01357 521260

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Bakery: Mon–Fri 8am–5.30pm; Sat makes wedding and celebration cakes, 7am–5.30pm. Closed Sun. and they attend Lanarkshire farmers’ Café: Mon–Sat 8.30am–5.30pm; Sun markets in Hamilton, Clarkston, Overton 10am–5pm. Farm and Strathaven, where phone orders Established in 1820, Alexander Taylor to the shop can be collected. They also claims to be Scotland’s oldest bakery. run the Flour Store Gallery around the Run from the same premises by the corner, which displays work by artists and Taylor family, there’s a bakery shop jewellers. and café/deli facing each other across a road in picturesque Strathaven. There’s G Buchanan & Sons much to impress. Firstly the sheer Unit 5, Burnbank Shopping Centre, range – from basic loaves to tomato and Hamilton ML3 9HH basil or Italian olive, plus various rolls, 01698 285526, tea breads and patisseries. Then there’s gbuchananandsons.co.uk the use of ingredients from owners Mon/Tue, Thu/Fri 7am–5.15pm; Wed Barry and Claire Taylor’s garden – their 7am–1pm; Sat 7am–3pm. Closed Sun. ‘Kype-a-leekie soup’, using St Bride’s Established in 1890, it would be a mere chicken and their own leeks. Their fi ve years later that the family-run Strathaven gingerbread is made with Buchanan butcher would devise their own organic heritage wheat and Strathaven special Lorne sausage recipe, a secret Ale, and their Christmas mincemeat uses which has stayed with them ever since. Clyde Valley Orchard apples. The same Although they won’t say exactly what’s care and attention goes into the range of in it, they say their own brand of square baking, sandwiches and light lunches, sausage is more spicy than most, which as well as good coffee, served in the has caught the palate not only of their attractive café opposite. Baker Barry local customers, but of those Lanarkshire

THE LABELS YOU CAN TRUST

For guarantees of farm assurance, taste and quality, it has to be Scotch Beef, Scotch Lamb and Specially Selected Pork.

Look out for certified Scotch Butchers Club members throughout this guide by looking for the Scotch rosette. To find your local member, visit www.scotchbutchersclub.org

To find out more visit www.scotchbeefandlamb.com and www.speciallyselectedpork.co.uk

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ex-pats who can’t resist tasting it once well as a number of young staff members more when they’re back in the area. They receiving awards and recognition for also sell cuts of beef, lamb and pork as their butchery skills. Success has brought well as steak pies and sausage rolls, all expansion with the recently opened using meat from farms in Lanarkshire and delicatessen next door selling ready- Ayrshire, and supply to the catering trade. meals, cooked meats and wines, plus there’s a well-stocked fruit and veg stall A & L Campbell in the mall, and a production kitchen 49 Thornton Road, in Blantyre to supply their pre-cooked Kirkmuirhill ML11 9QE items. An online ordering and delivery J Preston 01555 893636 service mean you don’t have to leave the Mon/Tue, Thu/Fri 8am–5pm; Wed comfort of your own kitchen to enjoy 8am–12.30pm; Sat 8am–3pm. Closed their products. Sun. A family-run butcher based not far from Hugh Black & Sons Lanark, A&L Campbell’s speciality is 158 Main Street, in their range of sausages, with a variety Cambuslang G72 7EL of fl avours and a gluten-free options 0141 641 4066, hbsbutchers.com available. With a diverse selection of Mon–Fri 8am–5.30pm; Sat 8am–4pm. produce including beef, pork, lamb Closed Sun. and chickens – all sourced from the See main entry on p.27. Lesserlinn farm ten miles away in Lesmahagow, aside from lamb, which is Humble Pie Bakery bought at Lanark market – the Campbells 47a Main Street, Bothwell G71 8ER are proud of their black pudding and 01698 853 242, their award-winning haggis, while cold humblepiebakery.co.uk meats, locally sourced vegetables and Tue–Sat 10am–5.30pm. Closed Sun/ a few tinned goods are also sold on the Mon. premises. Standard Scottish butcher’s Set up by Susan Brown in 2010, this pies and pastries are all prepared on-site, stylish bakery and café shouldn’t be as is a small range of pre-prepared ready mistaken for serving the multitude of meals. humdrum cupcakes out there. There’s offi cial proof of this – having won gold Equi’s Ice Cream Parlours for their chocolate orange cupcake at • 9-11 Burnbank Road, Hamilton the 2012 Scottish Baker of the Year • 2c Hallside Court, Cambuslang awards – presented by cake-master Paul • 140 Merry Street, Motherwell Hollywood, no less. Brown understands See main entry on p.39. what makes a good cupcake, having tweaked her recipe for years, ending with Henderson of Hamilton a lighter, less intensely sweet version than New Cross Shopping Centre, the norm, and all baked fresh daily on Lamb Street, Hamilton ML3 6AH the premises. The range is bewildering, 01698 282548, perfectly made, and lined up under a large hendersonhamilton.co.uk glass counter – but cleaned out usually Mon–Thu 8am–5pm; Fri/Sat 8am– by day’s end. There are also popular huge 5.30pm. Closed Sun. versions, needing 24 cupcakes’ worth of The Henderson family opened their ingredients. Traditional cakes range from spacious, open plan butcher shop in sandwich sponges to teabreads and layer Hamilton in 1986, and it seems that most cakes, with gluten-free versions. The few things they touch turn to gold – awards seats are a welcome spot to savour the mainly, garnering top accolades in treats over a good coffee or Spanish hot recent years for their steak pie and their chocolate. speciality sweet chilli chicken pie, as

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James Alexander & Son markets in Edinburgh and Aberdeen. All CHEF’S CHOICE 10 Common Street, the fi sh on display comes from Scottish SAMY SALIM ON Strathaven ML10 6AF waters and founder Alexander Taylor BUCHANAN’S LORNE SAUSAGE 01357 521366 works hard to keep prices low and Mon–Thu & Sat 7am–5pm; Fri affordable, supplying a number of local 7am–5.30pm. Closed Sun. restaurants through the larger Larkhall This old-fashioned, family butchers has premises. Haddock and seafood are been open in Strathaven since 1989 and the biggest sellers. If not immediately son Scott Alexander now runs the busy available, more unusual varieties of shop on Common Street. Alexander, who fi sh, crab and lobster can be ordered on is always happy to chat with customers request. about the provenance of his wares, sources the majority of his meats from J Preston We use a lot of fresh local suppliers including beef from 11 Green Street, Strathaven ML10 6LT local produce but nearby Strathaven House and pork from 01357 521251, I’ve got a particular Robertson’s Fine Foods in Ardrossan. The prestonsofstrathaven.co.uk soft spot for the steak pie and steak and sausage pie are Mon–Sat 7am–5pm. Closed Sun. Lorne sausage we particularly popular. Established by Jim Preston in 1989, get from Buchanan’s it didn’t take long for this traditional of Hamilton. It’s McIntyre Butchers butchers to start gathering the awards. deliciously spiced and 132a Dukes Road, The last decade has seen accolades for lean steak sausage Rutherglen G73 5AF their Scotch and steak pies, pork links, and the same secret 0141 647 1410 speciality burgers, Lorne sausage and family recipe has Mon–Sat 8am–5pm. Closed Sun. potted meat – with their pork, leek and been passed down A Lanarkshire butcher on the fringes of apricot link always well received by from generation to Glasgow itself, SW McIntyre proudly judges, and named the nation’s best generation since proclaims that their meat’s about as local speciality sausage in 2006. Local sourcing 1895. as it gets – none of their supplies coming and an unswerving dedication to only In Lanarkshire, from further than six miles away thanks Scottish beef, pork and lamb, coupled Buchanans forms to the proximity of markets and abattoirs with a neighbourly welcome in the shop, part of a morning in the heart of their county. They provide has seen Preston’s gather regulars from ritual whether it be the basic but good-quality range of staple miles around, making the journey for before attending the cuts that you’d expect from any local some homemade haggis, black pudding big game or a treat butcher, including beef, lamb, pork and or steak pies, as well as cooked meats and for work colleagues sometimes venison, while all of their ready meals made on the premises. to brighten up the steak and scotch pies, sausages rolls and most dreich day. Even bridies are handmade on the premises. The Scrib Tree Scottish ex-pats are 1 Colliers Court, Douglas ML11 0RD known to have had Pisces 01555 851262, thescribtree.co.uk to pay the excess • 1 Cadzow Street, Open for just under a year, the Scrib Tree luggage when they Hamilton ML3 6EE, 01698 285106 is dedicated to showcasing the best and stock up for trips • 94 Union St, Larkhall ML9 1EB, freshest produce the area has to offer. home. 01698 888399 Operating a strict sourcing hierarchy that All in all it’s • 193 Main St, Rutherglen G73 2HG, begins at the Douglas Estate, all food delicious, high quality, 0141 647 2338 miles are meticulously accounted for critical to my morning Tue–Fri 8.30am–5pm; Sat 8am–3pm; by chef John Gold. In one corner of the business and like me Closed Sun/Mon. bright and spacious room stands a neat proud to be Scottish! First came the shop in Hamilton in row of shelves displaying meats, jams Fancy a roll and 1989, then a few years later branches and cheeses from local suppliers, while square? Mibbies Aye! in Larkhall and Rutherglen. The at the other Gold serves up a simple ■ Samy Salim is Taylor family’s Pisces is a traditional but effective menu from his open-plan owner/chef of Mibbies fi shmongers, selling fi sh, poultry and kitchen. For more on the sit-down food Aye (see p.39) eggs, and bringing in the catch daily from available, see entry on p.40.

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The Wee Sweetie Shop • 84 Vere Road, Kirkmuirhill ML11 9RP 9 Main Street, Strathaven ML10 6AJ 01555 896825 01357 529809, Mon–Sat 7am–3pm; Sun 9am–2pm. theweesweetieshop.co.uk theapplepiebakery.co.uk Mon–Sat 10am–5pm. The Apple Pie Bakery has two Clyde Lanarkshire’s sugary tooth will fi nd Valley branches, in Kirkmuirhill and no better satisfaction than at this old- Carnwath, where their pies, cakes, muffi ns fashioned sweet shop down a wee lane and tarts are baked, sold and delivered off Strathaven’s main square. Few visitors fresh every day. Products include their walking through the door can resist a Turkish delight traybakes, Eve’s pudding The Wee Sweetie Shop smile at the shelves packed with brightly (an apple and rhubarb sponge), raspberry coloured goodies, from traditional and white chocolate scones, lemon boilings and tablets to macaroons, jellies, and poppy seed muffi ns, and toffee, lollies and much more. Scotland’s own marshmallow and banana cake. Set up by creations are well represented, from owner Audrey Dick in 2007, the Apple Strathaven tablet and Dee Valley creams Pie Bakery is steadily picking up awards to Buchanan’s toffee and prestigious in regional and national competitions, goodies from Gibb’s in Greenock. There which festoon their Carnwath four-seat is an online ordering service and bespoke café and takeaway, serving tea, coffee, hot gifts such as jars and baskets can be chocolate, fi lled wraps, rolls and baguettes, discussed with the helpful staff. pancakes, pies, bridies and home-made soup, as well as chips and tattie scones.

THE CLYDE VALLEY Biggar Flavour 90 High Street, Biggar ML12 6DL Alan Elliot Butchers 01899 220 056, theorchardbiggar.co.uk 16 Wellgate, Lanark ML11 9DT Mon–Sat 7am–4pm; Closed Sun. 01555 663017 A few doors down from The Orchard Mon–Sat 7.30am–4.30pm. Closed Sun. (see p.34), this is the takeaway arm of Alan Elliot Butchers may be new to the business, selling cakes, biscuits, Lanark’s Wellgate, but Alan Elliot pies, breads and ready meals. Opened himself is a butcher of nearly 30 years’ in June 2011, on the site of the previous experience, already making his mark town bakery, the takeaway counter does with gold Craft Butcher Awards for his a roaring trade during the week with curried pork links, beef burgers and queues forming out the door as lunchtime sausages – which also won him the approaches. The soups are particularly title ‘West of Scotland champion’. All good, with at least two varieties – one his beef is bought at Lanark livestock meat and one veg – available every day. market, and his pastry is baked in the There’s also a wide range of home-made shop, where both combine deliciously in pies on offer, including fi llings of steak, his popular mini steak pies, ‘cartwheels’ chicken curry and haggis, neeps and (savoury beef mince rolled in puff pastry) tatties. Coffee, tea and hot chocolate are and bridies. His butcher’s counter also also available. displays traditional cuts of lamb, pork and chicken, as well as sausages, burgers, Carmichael Estate Farm puddings and pies, and he sells traybakes Meats from Carnwath’s Apple Pie Bakery and Carmichael Visitor Centre, John Hannah’s strawberries too. Westmains, Carmichael ML12 6PG 01899 308336, carmichael.co.uk The Apple Pie Bakery Mar–Dec: Mon–Sun 10am–5pm. Jan/ • 3 Biggar Road, Carnwath ML11 8HJ Feb: Thu–Mon 10am–5pm. 01555 841794 This estate farm in South Lanarkshire Mon–Sat 6am–4pm; Sun 9am–3pm. prides itself on producing meat with

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total traceability. Every animal is born, astounding array of online options. CHEF’S CHOICE reared, fattened, slaughtered, butchered, LINSEY SCOTT ON packaged and processed on the farm. JB Hamilton & Son LANARK BLUE Beef, lamb and venison (including lean 17 High Street, Biggar ML12 6DA venison and mushroom sausages or 01899 220013 tasty cuts of smoked venison) are all Mon/Tue & Thu/Fri 8.30am–5pm; Wed specialities. The farm shop also stocks 8.30am–12.30pm; Sat 8.30am–4pm. Scottish preserves, beers from the likes of Closed Sun. Black Isle and Broughton breweries, fi sh A family-run butcher spanning three and cheese from Campbeltown smokery, generations, the striking JB Hamilton locally made ice-cream, plus a range of & Son shopfront is a long-time fi xture We work closely their own ready meals and pies. You can on Biggar High Street. All meat is with our suppliers to buy directly from the estate shop, order sourced from local suppliers including ensure we get quality by phone or buy online. Chapmans of Wishaw and Ramsay of seasonal produce to Carluke. They stock a wide range of use in our kitchen. Cones and Candies homemade sausages, bacon, lamb, beef It’s great to have this 129 High Street, Biggar ML12 6DL and chicken and are famous in the area on our doorstep, and 01899 220139 for their award-winning steak pies. Other allows junior chefs Mon–Fri 10am–5pm; Sat 9am–5pm; accolades include 2009 West of Scotland to understand the Sun noon–5pm. Haggis Champion. A member of the quality of the product Gillian Macdonald’s father Stewart Taylor Scotch Butchers Club, there is always itself. took over the Ricci’s ice-cream parlour in someone on hand to offer preparation and We use Lanark 1968. Today, the ice-cream is a big local cooking advice to customers. Blue regularly in the business with a host of fl avours made on restaurant in different a Biggar industrial estate. You can sample Hugh Black & Sons dishes. Twice-baked some of these award-winning creations, • 74 High Street, Lanark ML11 7ES, Lanark Blue soufflé plus their frozen yoghurt and sorbet, in 01555 662 215 with wilted spinach a wee shop on the High Street. The big Mon–Sat 8am–5.30pm. Closed Sun. and leeks, walnut treat is to try the freshly churned vanilla • 40 High Street, Carluke ML8 4AJ, crumble and cheese ice-cream made in front of you using 01555 771325 melt beignet is one milk from local farms. The shop also has Mon–Sat 7.30am–5pm. Closed Sun. of our very popular a cavity-inducing range of sugared treats: See main entry on p.27. vegetarian dishes in sweeties galore, home-made tablet and the restaurant, while fudge, plus handmade chocolates. The Olive Tree Deli we also use it in soups 114 High Street, Biggar ML12 6DH such as broccoli and Damn Delicious 01899 220125, theolivetreedeli.co.uk Lanark Blue, white 108 High Street, Lanark, ML11 7ES Mon–Sat 9am–5.30pm. Closed Sun. onion, cider and 01555 663193, damndelicious.co.uk Ivan and Angela Stott’s bounteous deli Lanark Blue crostini. Mon–Fri 8am–5pm. stocks fresh, locally sourced produce as On our Scottish Michael Shannon has been farming in well as delicacies from further afi eld, cheese board, Lanark South Lanarkshire at Thankerton Camp including meats and olives from Europe Blue and homemade Farm by Biggar since 1996 and can state and an extensive list of old and new world sweet oatcakes marry with pride that his livestock are reared wines. Both the Stotts are passionate well together with on a green diet of grass and kale, 365 about plonk and will happily dispense the bitterness of the days a year. This traditional approach advice and recommendations. The eye- cheese contrasting to farming is refl ected in the taste and catching, centre-stage display of cheeses, with the sweetness of tenderness of his produce. Michael has both local and European, includes Lanark the oatcake. established a successful online outlet for Blue, Dunsyre Blue and the award- ■ Linsey Scott is Head his quality beef and lamb and has a shop winning, semi-soft, rind-washed organic Chef at the Mill One on Lanark High Street. Damn Delicious Criffel. Coffee is available to sit in or take Restaurant in the New has the advantage of ‘on farm butchery’ away and telephone and web orders are Lanark Mill Hotel (see and welcomes requests for specifi c cuts. taken for local delivery. p.44) Alternatively you can select from an

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The Orchard Ramsay of Carluke 93 High Street, Biggar ML12 6DL 22 Mount Stewart Street, 01899 221 449, theorchardbiggar.co.uk Carluke ML8 5ED Mon 7.30am–5pm; Tue–Sat 8am–5pm; 01555 772277, ramsayofcarluke.co.uk Closed Sun. Mon 8am–4pm; Tue–Fri 8am–4.30pm; The Orchard is a traditional family-run Sat 8am–12.30pm. Closed Sun. greengrocer selling fresh fruit, vegetables, This local family butcher has been in fi sh and other foods from the surrounding business for over 150 years. It’s an area. Whether it’s fi sh, jams, kale or impressive heritage, built on their pride gooseberries, most of their stock is freshly in using only farm-assured outdoor The Village Bakery caught or locally grown for quality – and free-range pigs specifi cally selected from they have a long list of awards to prove carefully chosen farmers. They produce the point. The Orchard’s signature product traditional Ayrshire bacon, which is is a range of award-winning handmade home-cured in large vats of old-fashioned preserves. Made by the traditional open pickle and then, when appropriate, slowly pan method, Biggar Flavour jams, smoked in their own smokehouse. They marmalades and chutneys are available in also produce a range of award-winning shop or to order. They also stock gluten- sausages, puddings, haggis and cooked free foods, mustards, cheeses, oils and hams using closely guarded old family marinades. Sister outlet Biggar Flavour recipes, and are suppliers to an ever- (see p.32), a few doors down, sells hot growing list of respected UK chefs. All and cold foods to take away. these products, plus Scottish grass-fed beef, are available to buy online for Overton Farm Shop & delivery throughout mainland UK. Butchery Overton Farm, Crossford, Carluke Silverbirch Garden Centre ML8 5QF Lanark Road, Crossford ML8 5QQ 01555 860226, See entry for The Buttery on p.42. farmshoplanarkshire.co.uk Mon–Sun 8am–5pm. The Village Bakery A classic ‘old-school’ farm shop, it may 13 Carnwath Road, Kilncadzow ML8 not offer fancy presentation, but Overton 4QW has a great range of products from the 01555 759522 farm and trusted local suppliers. Meat Mon–Sat 7.30am–4pm; features strongly, with beef from their Sun 8.30am–4pm. herd of Hereford/Angus crosses, plus a An unusual fi nd, but a useful one for nice line in veal from Carstairs Mains journey pit stops that will knock the kids Farm. Butchering is on-site. The venison out of their travel boredom with super- hails from Carmichael Estate just up sized versions of classic treats. The glass the road. Vegetables are local, as are the counter is fi lled with fresh cream chocolate trays of soft fruit in season. Hearty pies éclairs big enough to feed four, and people are baked on the farm, with a good range travel miles for giant Empire biscuits as of ready-to-eat meals like lasagnes, and large as Victoria sandwich cakes – you can to top it all off, ice-cream from Taylor’s put in orders if you’re making a special of Biggar. It’s an operation that’s built a trip. A popular truck-stop, there’s a handy loyal following over the past two decades parking area next door, and an outdoor (boosted by regular car boot sales and seating area to stretch the legs in, though point-to-point racing events) and there are there’s no seating indoors. If you’re after a plans for a coffee shop in 2014. A regular slightly more balanced (but not necessarily farmers’ market takes place on-site on the healthier) diet than a jumbo strawberry fi rst Saturday of the month, while Overton tart, they also serve savoury pies, bridies, is a regular at the farmers’ markets in all-day breakfast rolls and sandwiches – all Strahaven, Hamilton and Clarkston. characteristically generously sized.

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WHERE TO EAT The Boathouse CHEF’S CHOICE Auchinstarry Marina, Kilsyth G65 9SG JOHN GOLD ON 01236 829200, boathousekilsyth.com CARMICHAEL ESTATE FARM MEATS NORTH Mon–Thu 8am–9.30pm; LANARKSHIRE Fri/Sat 8am–10pm; Sun 8am–9pm. While walkers and cyclists on Scotland’s Artisan canals are well catered for, opportunities 249–251 Main Street, to dine are harder to fi nd. Townhouse Wishaw ML2 7NE restaurants are to be applauded for 01698 373893, artisan-restaurant.com grabbing two prime spots for their Mon–Sun noon–10pm. attractive and welcoming bar-restaurants, Not a stretch of road previously known at the Falkirk Wheel and this one at The most important for its culinary ambition, Wishaw Main Auchinstarry Marina, on the Forth & thing for me as a chef Street has quickly embraced the lively, Clyde Canal. The Boathouse is pitched is to be able to get my relaxed and high-end approach of chef and just right, with food, décor and service of hands on high quality proprietor Derek Mather. Open since 2008, such a level that a visit feels a bit special local produce. This is Artisan has been confi dently expanding – enhanced by the view of canal boats why the Carmichael a menu that embraces the best Scottish bobbing in the marina – yet it is easy- Farm Estate is such a recipes made with local and seasonal going enough to attract ramblers, pedallers great resource. produce. Dishes include Cullen skink, and families. Overnight accommodation When I was getting Stornoway black pudding pakora and means food starts early with full breakfasts The Scrib Tree off Lanark haggis served with a peppercorn and eggs various ways, then on to well the ground I spent a sauce. Most impressive is the collection handled dishes with a strong Scottish lot of time on their of over 1300 whiskies that line the walls fl avour, from Cullen skink and Stornoway farm learning about above the tables. There’s a bottle from black pudding to haggis options and what they do. As far every imaginable corner of the land – from Lanarkshire’s own Soave’s ice-cream as I’m concerned the Highlands and Islands to Speyside and (available to-go), plus various global they do it better than the Lowlands. offerings. A good selection of steaks anyone. The meats includes a chateaubriand, and for those they produce – lamb, Atlantic Fast Food who like to imagine they’ve stepped off venison, beef – are 155 Calder Street, a yacht and straight onto the Boathouse’s outstanding, and Coatbridge ML5 4QR expansive decking area, it’s a great spot, all the animals are 01236 443675, atlanticfastfood.co.uk climate permitting, for a pre-dinner drink. reared, fattened, Mon–Fri 11am–1.45pm, 3.30–10pm; butchered, packaged Sat/Sun 3.30–10pm. Caffè Soave on the estate and the New owners the Capaldis have come 106 Cumbernauld Road, meats delivered fresh. in since Atlantic Fast Food won UK Muirhead G69 9AA I can’t get enough Chip Shop of the Year in 2009, but their 0141 779 2253, soaves.co.uk of their lamb – it’s the commitment to continuity ensures this Mon–Fri 9am–7pm; best I’ve ever tasted. Coatbridge takeaway remains oceans Sat/Sun 9am–8pm. We sell it in our shop apart from much of the competition. Their Previously the run-down Muirhead and I regularly take special haddock supper seems expensive Café until taken over in the mid-1980s, some home. It doesn’t on fi rst impressions, at the best part of the premises have become the home need much – stick it £7, but considering you get two bread- of the Soaves’ Scots-Italian ice-cream under the grill and crumbed fi sh pieces with tartare sauce dip dynasty, with their factory and offi ces serve it with a few for that price and – great taste apart – it situated behind. Save for refurbishments potatoes and some looks more like a bargain. Pizzas and – including two in quick succession in green vegetables. pastas are freshly made in-house, while 2008/09 due to a fi re – it’s remained a Delicious. the ice-cream counter is stocked by local rock of homely familiarity and hearty ■ John Gold is chef brand Equi’s. A speciality wheat- and dependability for the local community and partner at The gluten-free menu shows unusual sensitivity and beyond ever since. They stick to what Scrib Tree, Douglas from a fast-food outlet, while their they know – think burgers, steak pie, (see p.40) smartphone app allows fast ordering. macaroni cheese, hot fi lled rolls, soups,

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sandwiches and so on. Naturally, it’s the including this one by Cumbernauld, are sweet stuff that really sells – milkshakes, popular stop-off points for young and ice-cream fl oats, sundaes (Chunky Toffee old, offering a range of snacks and meals, Fudge stuck with a whole fudge bar is coffees, teas and cakes. For more on a particularly divine indulgence), and a Dobbies, see entry on p.43. speciality knickerbocker glory. Take-home litre tubs practically fl y out the door on hot Flemings Restaurant days and at holidays. The Westerwood Hotel and Golf Resort, 1 St Andrew’s Drive, Craigend Nursery & Coffee Cumbernauld G68 0EW The Boathouse Shop 01236 457171, qhotels.co.uk Myvot Road, Condorrat G67 4HD Fri/Sat 6.30–9.30pm. Closed Sun–Thu. 01236 721822, craigendnursery.co.uk On a drive to become recognised as Mon–Sat 9.30am–4.30pm; much more than just a hotel restaurant, Sun 10am–4.30pm. Fleming’s deserves to grow in regard as a The coffee shop at this family-run plant destination for high-quality out-of-town nursery and gift shop would fi t into dining – on the strength of their tasting the hidden gem category were it not menu if nothing else. Available in both for the volume of customers, gazing at meat and vegetarian variations with the expansive rural vista through huge optional accompanying wine pairings, windows and enjoying good café food. The it gives a balanced and fi lling cross- small kitchen serves a menu of morning section of ambitious sous chef Lowell and lunchtime fi llers including breakfasts, Cunningham’s Scots-Gallic specialities. homemade soups, various sandwiches From a zesty ceviche of Gigha halibut to a plus more substantial options such as hearty compression of shorthorn beef and baked potatoes and lasagne, while specials a passion fruit and blood orange terrine include trendy pulled pork and tex-mex with a refreshing sprig of mint, the palate trimmings. Popular is the afternoon tea, is by turns spoiled and cleansed. The a good example of the tradition, with brown-brick hotel isn’t the bonniest piece sandwich options and jam scones plus of architecture in the world, but get a seat a selection from the cake counter – an by the window and enjoy views towards impressive homemade array that goes the Kilsyth Hills. a long way to explaining the café’s popularity. From traybakes and gateaux The Glasshouse Restaurant to cheesecakes, traditional fruit pies and and Bar gluten-free cakes, the enticing selection Alona Hotel, Strathclyde Country Park, may overwhelm but not as much as some Motherwell ML1 3RT portions – the strawberry pavlova could 01698 333888, alonahotel.co.uk be family size. A good range of Soave’s Mon–Sun noon–9.30pm. ice-cream, made a few miles away in Only fi fteen minutes from Glasgow and Muirhead, is available, as are indulgent set in the heart of Strathclyde Country and popular cold concoctions such as Park on the banks of Strathclyde Loch, knickerbocker glories. the Alona Hotel has an enviable position enhanced by the atrium-style Glasshouse Dobbies Garden Centre restaurant with a view over the loch itself. Eastfield Road, Westerwood, The food is sourced from local suppliers Cumbernauld G68 0EB for a menu which adjusts to take into 01236 736100, dobbies.com account what’s seasonal, although the Mon–Sat 9am–6pm; Sun 10am–6pm. emphasis is very much on what’s most The various Dobbies garden centres dotted crowd-pleasing: for example, smoked around the country have become much haddock with spring onion mash, steak pie more than specialist outlets for green- with potato and vegetables and a breast fi ngered hobbyists. Their café-restaurants, of chicken in mushroom tarragon sauce.

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Also emphasising the trad but popular an emphasis on subtle style and comfort. CHEF’S CHOICE ethos is a high tea menu of fi sh and chips, A feature is made of their reliance on SCOTT BAXTER ON steak pie or cold meat and potato salad local food suppliers, including Rodgers HIS FAVOURITE LOCAL SUPPLIERS served with soup and a scone (£11.95; the butcher on Glasgow’s Byres Road, Mon–Fri 3–6pm), and an afternoon tea of Cairnhill Farm in Girvan and Lanarkshire’s sandwiches, scone and cakes served with Albert Bartlett potatoes. Their menu tea or coffee (£7.95). features the kind of range you would expect from a local destination dining The Grill at Dakota hotel, including sirloin and fi llet steaks, Eurocentral beefburgers with a handful of varied and Dakota Hotel, 1-3 Parklands Avenue, inventive toppings and a selection of pasta Eleven years ago Motherwell ML1 4WG and risotto plates. Elsewhere on the menu when we opened 01698 835444, lie Gressingham duck breast with pan-fried the restaurant there dakotaeurocentral.co.uk beetroot and Lyonnaise potatoes, loin of were only a few Mon–Sat noon–2.30pm, 6–10pm; pork stuffed with a mushroom and mustard local suppliers. Now Sun noon–2.30pm, 6–9pm. tapenade, typical of dishes which fuse old- we have numerous [Bar menu available noon–6pm.] fashioned crowd-pleasing with an eye on examples. St. Brides A dark, mysterious-looking monolith, contemporary styles and favourites. Poultry, run by Robert more Gotham than Glasgow, sitting beside and Anne-Jane the M8 near Motherwell. The interiors are Taste Morris just outside just as moody with bold use of black and Cumbernauld College, Strathaven, produce dark chocolate colours – an atmospheric Cumbernauld G67 1HU quality guineafowl, backdrop for good dining. Having trained For a round-up of Lanarkshire’s training chicken, duck and under Ondine’s Roy Brett, head chef Tony restaurants, see page 45. turkey on their farm. Tapia’s tutelage continues to serve him, I also use Overton and his diners, well. During the week, the The Wide Mouth Frog farm shop in the hotel’s packed with business travellers Dalziel Park Hotel & Golf Club, Clyde Valley, run by while at weekends the locals make good 100 Hagen Drive, John and Maggie use of the quality hotel bar and grill. The Motherwell ML1 5RZ Young. All their compact menu, more familiar than fancy, 01698 862862, lisini.co.uk produce is reared includes starters of generous fritto misto Mon–Fri 7–11am, noon–9pm; Sat/Sun on their farm which and dressed west coast crab. Grill options 8–11am, noon–10pm. includes beef, lamb, offer various cuts of perfectly tailored Part of the 250-acre Dalziel Park Hotel pork and wonderful Aberdeen Angus beef, while other mains on the outskirts of Motherwell, the Wide mutton. feature plenty of seafood to redress the Mouth Frog is just one attraction of a One of the first and surf/turf balance, such as fi sh and chips, complex which includes wedding and still one of the best roast halibut and monkfi sh curry. conferencing facilities, and a nine-hole is Ramsay of Carluke golf course. The restaurant is in operation who I think make the ML One Restaurant all day and the range of menus points to an best black pudding Motherwell College, ambitious one-size-fi ts-all approach, with in Scotland as well Motherwell ML1 2TX something for everyone on an à la carte as lovely sausages For a round-up of Lanarkshire’s training dinner menu featuring fun Scottish starters and amazing belly. restaurants, see page 45. like haggis samosa and black pudding We have also started scotch egg alongside the restaurant’s using Clyde Valley Mondo own frogs legs cooked Provençale-style Tomatoes – their 144 Main Street, Coatbridge ML5 3BJ with creamed garlic and parsley purée. tomatoes taste how 01236 427397, Specialities include a chateaubriand with they should and they mondo-coatbridge.com dauphinoise potatoes for two, with steak do loads of varieties. Mon–Thu 7am–9pm; and fi sh options including a salt and ■ Scott Baxter is Fri/Sat 8am–10pm; Sun 8am–7pm. chilli tempura monkfi sh. Breakfast is also co-owner and chef at Launched in July 2012, Mondo is a available seven days, as well as a lower Rissons at Springvale multi-purpose hotel, bar and restaurant priced market menu. (see p.40) in the heart of Coatbridge which places

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SOUTH section to drink and eat further within LANARKSHIRE as well. Under new management for (EXCLUDING THE CLYDE 2013, casual brasserie food with global VALLEY) infl uences are the order of the day, with morning and late-night menus too. Think eggs Benedict for breakfast, skin-on Alexander Taylor chicken supreme in ramen noodles, or 10-11 Waterside Street, a Cajun-style coley fi llet for lunch, and Strathaven ML10 6AW then maybe some mixed tempura as an Café: Mon–Sat 8.30am–5.30pm; Sun evening snack. It’s all complemented by Equi’s Ice Cream Parlour and Restaurant, Hamilton 10am–5pm. an amiable and attentive front-of-house See main entry p.28. team.

The Black Poppy The Byre 47–49 Stonelaw Road, Eaglesham Road, East Kilbride G75 Rutherglen G73 3TN 8RH 0141 647 2979 0845 166 6044, byrerestaurant.co.uk Mon–Wed & Fri/Sat 9am–4.30pm; Sun–Thu 11am–9pm; Thu 9am–8pm. Closed Sun. Fri/Sat 11am–10pm. The Black Poppy may not be the only Now four years old, the Byre has found café in Rutherglen to serve espresso but it its groove and thrives as an informal bar/ must be unique in offering eight fl avours restaurant in its heavily populated locale of balsamic vinegar to accompany its close to upmarket housing developments vibrant salads. It exudes community spirit and Hairmyres Station. It’s a cracking and, as well as hosting events with local building, set over two spacious levels businesses, it boasts a mixed clientele with lots of light beaming on to modern, of mums and toddlers, the elderly, solo wooden lines. It’s family friendly, though sippers and twenty-somethings. The a 1am weekend licence adds to the emphasis is fi rmly on home-made and late-night appeal, and the food is very home-grown. Apart from fabulous fresh much of the ‘pub grub’ ilk – generally soups, lasagne and macaroni cheese, plus dependable and with some nice little family-made cakes, there is (popular) beer touches to spruce things up. Chicken liver from Scottish craft breweries, fresh pâtés pâté comes wrapped in ham and has a and pies from Findlater’s at Linlithgow, good depth to it, the batter on the haddock and the aforementioned balsamic vinegar in the fi sh and chips is light and soft, and from Dalry’s Little Doone. The expected fajitas arrive sizzling on the skillet, a wait for the freshly prepared food can generous portion of dusted chicken in a be fi lled by perusing the range of wines, nicely sharp and tangy sauce. Downstairs beers and deli goodies such as jams and in ‘The Bothy’ you can dine in a (slightly) chutneys. more formal setting and at the weekends they’ll sometimes do a market menu Bothwell Bar & Brasserie there, which looks to modern bistro dishes 2 Silverwells Crescent, for its inspiration. Bothwell G71 8SE 01698 852722, bothwellbrasserie.com The Cricklewood Mon–Sun 9am–10pm. 27 Hamilton Road, Bothwell G71 8LZ The large outdoor seating area perhaps 0845 166 6004, thecricklewood.co.uk make the Bothwell Bar & Brasserie the Sun–Thu noon–9pm; Fri/Sat most desirable of the village’s eateries noon–10pm. in warmer months, while fl oor-to-ceiling The Cricklewood does a nice line in windows in the conservatory make it a ‘country pub’, while there’s just enough sunny option when it’s too cold to sit of the G1 Group’s infl uence in the outside. There’s a softer-lit, more intimate background to make it a safe bet for food.

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Alongside burgers and pasta dishes are to refrain from popping in to one of CHEF’S CHOICE comforting classics like slow-braised their three parlours to sample the multi JOHN QUIGLEY ON beef, juicy and tender in a nice, glossy award-winning ice-cream, made by four THORNTONHALL ICE CREAM sauce, and beer battered fi sh and chips generations of Equis since 1922. The (with a halloumi version for vegetarians). Hamilton parlour and diner deals in those The pricier options still stick with well- Scots-Italian favourites of fi sh & chips worn combos, say scallops with chorizo, and ice-cream, available to go from the or confi t duck leg and Stornoway black takeaway – with queues into the street pudding. There are no major surprises, on even the dreichiest day, grabbing but few disappointments either, and the favourites such as Sophie’s Crunch, broad menu ensures a wide customer base Tabletissimo and Raisins to be Cheerful. from Bothwell and Hamilton. Special The restaurant, compact with appealing Started in 2003 in mention to their ‘open lasagne of haggis old-school booths, does pizza and pasta as Meikle Dripps Farm and neeps’ starter – a guilty pleasure of well, though many save room for a treat near Thorntonhall in our national dish with pasta and cheese from the impressive sundae menu. Tubs South Lanarkshire and carbs thrown in for delicious good of ice-cream can also be bought to take by John and Micki measure. home. The Motherwell branch is the odd Henderson, their one out with no sit-down food available. plan was simple but Deli EK brilliant: convert an 40 Kirkton Park, East Kilbride G74 Humble Pie Bakery existing barn for ice- 4HX 47a Main Street, Bothwell G71 8ER cream production 01355 221995, deliek.co.uk Café: Tue–Sat 10am–5.30pm. and make the best Mon–Fri 7am–3pm. Closed Sat/Sun. See main entry on p.30. product available. DeliEK is a welcome presence in East They achieve this Kilbride, where there are a fair few Mibbies Aye by combining the sandwich bars but very little to speak of in 63a Almada Street, Hamilton ML3 freshest milk from the the way of delicatessens. Typically there 0HH morning’s milking with will be a chicken dish (with Cajun spices 01698 891756, mibbiesaye.co.uk top-quality, local free- on rice, perhaps) and a couple of pastas Mon–Fri 7.30am–5.30pm; range eggs, sugar and (a light, pulpy lasagne is pretty much Sat 8am–4.30pm. Closed Sun. natural flavourings a constant), as well as little nods to the Mibbies Aye is a cooler, classier sandwich – and nothing else, no Middle East with lamb kofta wraps and shop. It might be the black slate displays, emulsifiers, colourings coarse, homemade falafel. Salad boxes or even the uniforms of petrol blue or stabilisers. have a variety of noodles, vegetables and aprons. Certainly, the presentation – The finished product meats to choose from, and they do coffees wrapped in wax paper, tied up in string doesn’t have air and a cereal bar too. Staff are pleasant and and placed in a little brown bag – adds a whipped in so it is helpful, and you’ll pay a lot less for your wee sense of occasion, like unwrapping luxurious and heavy lunch here than in most Glasgow delis. a present. Owner Samy Salim, a chef to with cream – a slice of trade, opened in March 2013 determined our hot chocolate-chip Equi’s Ice Cream Parlours to use well-sourced, high-quality brownie with a ball • 2c Hallside Court, Cambuslang G72 ingredients with little details to set them of their honeycomb 7FB, 0141 642 9459 apart, so chicken mayo is livened up by ice-cream produces Mon–Sat noon–10pm; Sun 1–10pm. dill and lemon, while Parma ham sits spectacular results, • 140 Merry Street, Motherwell ML1 beneath layers of pesto, mozzarella and and it helps make a 1MP, 01698 254704 rocket. Best of all is the 12-hour slow- strawberry sundae Mon–Sat 11am–9.30pm; Sun roasted brisket with a vibrant coleslaw, the perfect summer noon–9.30pm. in a brioche bun. Nearby offi ce workers pudding. • 9-11 Burnbank Road, Hamilton ML3 get something that, in Samy’s words, ■ John Quigley lives in 9AA, 01698 282 494, is ‘a real treat, put together with love’. South Lanarkshire and Mon–Sun noon–9.30pm. Breakfast rolls (bacon and black pudding is chef patron at Red equi-icecream.co.uk from Ramsays, square sausage from Onion (red-onion.co.uk) Equi is a name that is hard to avoid Buchanan’s) and soups are top-drawer in Glasgow in Lanarkshire – about as hard as it is too.

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Peter’s Hamilton Rissons at Springvale 19 Gateside Street, Hamilton ML3 7HT 18 Lethame Road, 01698 429437 Strathaven ML10 6AD Mon–Sun noon–10.30pm. 01357 521131, rissons.co.uk Like its big brother in East Kilbride Wed–Sat 5.30–9.30pm; Sun 1–7pm. (Peter actually runs this one, while wife Closed Mon/Tue. Judy takes the reins over there), this is a There’s something very refreshing about popular neighbourhood restaurant where talking to Rissons’ co-owners Ann & Stuart fresh fi sh is given sensitive treatment Baxter about their suppliers. ‘Eggs and alongside tried-and-tested meat dishes. salads from a farm in Sandford, pigeon from The Scrib Tree Think seabass with mashed potato and a local man in Lesmahagow, cucumbers a simple, Italian-style tomato sauce, or from the top of the hill over there,’ and so seared scallops with black pudding (a fair on. It’s the way small, out of town places bit cheaper than they are in most places, should be, and Strathaven is lucky to have too), fi llet steaks supreme of chicken it. The menu is ever changing but there’s with dauphinoise potatoes. A pan-Asian always a strong choice of meats and fi sh infl uence pops up often: haddock fi shcakes given simple, contemporary treatments. with sweet chilli sauce, say, or king A smoked haddock tart has a crust that’s prawns with garlic, chilli, coriander and as crisp and buttery as you like, with a noodles. Their cheesecakes are a favourite curry powder mayonnaise on the side (though even out-of-town pudding that’s typical of the touches that brighten afi cionados would probably agree that the each dish. Shin of beef is slow cooked in notion of a toffee crunch variety pretty Strathaven Ale, tender and comforting; much sells itself). They’re big on gluten- lamb is juicy, just the right side of pink, and free too – good to know if that’s a factor served with a barley risotto. Crumble made for someone in your party. with rhubarb plucked from their own garden is cooked to order. Portions are as hearty as Peter’s Seafood & Grill the food is homely, and its location by the 38 Kirkton Park, The Village, East park is another great selling point. Kilbride G74 4HX 01355 222088, petersseafoodek.co.uk The Scrib Tree Tue–Thu noon–2pm, 5–9pm; 1 Colliers Court, Douglas ML11 0RD Fri/Sat noon–2pm, 5–10.30pm; 01555 851262, thescribtree.co.uk Sun noon–8pm. Closed Mon. Mon/Tue & Thu/Fri 8am–6pm; Sat/Sun Peter’s diminutive dimensions belie a 10am–4pm. Closed Wed. classy place to eat with a great local Open for just under a year and located reputation. The menu is concise and within the 33,000 acre Douglas Estate, the changes every six to eight weeks, but you Scrib Tree is dedicated to showcasing the can expect balanced combinations such as best and freshest produce the area has to scallops with chorizo or sea bass fi nished offer. Operating a strict sourcing hierarchy with a lemon dressing. Sole, monkfi sh that begins at the estate and works and whatever else came in on the boat outwards, all food miles are meticulously (via Blochairn Market) are given similarly accounted for by chef and partner John sensitive treatments. Steaks are popular, Gold. In one corner of the bright and while lamb’s liver (with bacon, onions spacious room stands a neat row of shelves and a red wine gravy) shows that the displaying meats, jams and cheeses from kitchen team aren’t afraid to push the boat local suppliers alongside handcrafted gifts, out a bit. This versatility means they’re while at the other Gold serves up a simple able to turn out great value pre-theatre but effective menu from his open-plan and set menu deals, and cater for special kitchen. Breakfast is Gold’s speciality — dietary needs too. There’s always a chatty options include warm Scottish crumpets, ambience to complement the food, which fresh croissants, toast with scrambled is some of East Kilbride’s best. eggs and bacon (Ramsay of Carluke) and

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square sausage and links rolls of the kind Steayban Restaurant CHEF’S CHOICE that deserve their own stall at a boutique Jackson Street, Glassford ML10 6TQ GARRY ALLAN ON festival. 01357 523400, RAMSAY’S BLACK PUDDING steaybanrestaurant.co.uk Silverwells Wed–Sat noon–9pm; Sun noon–4pm. 1 Old Mill Road, Uddingston G71 8AY Closed Mon/Tue. 01698 858 500, thesilverwells.co.uk This family-run restaurant offers a fi ne- Tue–Sun noon–9pm. Closed Mon. dining experience that combines Scottish Silverwells is housed in a listed building and French infl uences with a fi rm nod that’s grand from the outside and to the best local and seasonal produce impressive as you enter, too, where a available. Attached to the Glassford Inn, stained-glass stag greets diners. It’s a bit of the Steayban’s growing and glowing a ‘destination’ restaurant in Bothwell, very reputation brings diners in from Hamilton, Our training popular for functions as well as meals. East Kilbride and as far afi eld as Glasgow restaurant in Recent tendencies have been to informalise to the quiet country setting near Strathaven. Motherwell College the place, with head chef Stuart Cummings Starters of Cullen skink and haggis, neeps (soon to be part placing emphasis on market menus and and tatties are followed by mains such of New College seasonality. Expect starters like mackerel as bouillabaisse, Perthshire venison with Lanarkshire), ML1, pâté or steamed mussels, mains of rump haggis mousse and a fi lo parcel of brie. is open to both of lamb or haddock chowder with the Homemade desserts include passion fruit students and external fresh, classy addition of asparagus, as well cream and sticky toffee pudding. The wine customers. We as beef rumps and fi llets with diane or list is impressively diverse with new and prepare and present a peppercorn sauce, garlic butter or red wine old world wines to suit varying tastes. wide range of dishes. jus on the side. For over 150 Strathaven Gallery years Ramsay of Smiths 39a Bridge Street, Strathaven ML10 Carluke have taken 199 Main Street, Uddingston G71 7BP 6AN exceptional pride in 01698 818444, 01357 522 767, strathavengallery.co.uk the ingredients they smithsrestaurants.co.uk Wed & Fri/Sat 9.30am–4.30pm; use in their world- Mon 4pm–late; Tue–Sun noon–late. Thu 9.30am–7pm; Sun 11am–4.30pm. famous black pudding. One of Lanarkshire’s most acclaimed Closed Mon/Tue. Certainly any time we restaurants, Smiths is a place that has more This gallery and café, opposite the town’s prepare dishes using than a few awards on its mantelpiece. It castle, is a welcoming and diverting spot their black pudding, is a charming family affair situated on for a cup of Lucaffe coffee or tea from customers ask where Uddingston’s quiet high street. White Edinburgh’s Eteaket and a slice of locally they can purchase linen and warm walls set the scene, and made cake. Opened in late 2012 by Lucy it, especially when it there’s a special-occasion formality about Dawson, a local landscape photographer, is cooked with pan- proceedings from the friendly, informative its heavily adorned walls showcase a range seared clams! waiting staff. The menu features well- of local and Scottish artworks from fi ne art I am not alone in presented cuisine utilising local produce – and photography to ceramics and jewellery. singing its praises, freshness and seasonality being key. Parma Patrons can settle back with a brew, as well as Nick Nairn, Rick ham-wrapped chicken is soft and sweet, as bakes and cakes from Gillian Sutherland, Stein and Heston contrasting well with red pepper terrine, a local baker – famed for her carrot cake Blumenthal have also while a main of delicately braised blade of muffi ns. There are various seasonal salads added their approval. beef is enriched by a red wine sauce. For at lunchtime as well as home-made soups to Now, let me tell you those not wishing for complications on warm the toes while the stylish and creative about their award- their plate, the fi sh and chips is excellent. surroundings warm the soul. winning haggis. . . . It can be diffi cult to entice diners away ■ Garry Allan is Head from nearby Glasgow or from the far The Training Restaurant of Hospitality and corners of Lanarkshire, but former catering South Lanarkshire College, Professional Cookery college lecturer Michael Smith’s vision of 1 College Way, East Kilbride G75 0NE at Motherwell College French-style cuisine will repay even much For a round-up of Lanarkshire’s training (see p.45) longer journeys. restaurants, see page 45.

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THE CLYDE VALLEY Café Kudos 5 Union Street, Carluke ML8 4AG The Barony 01555 751574, scottishautism.org 55 High Street, Biggar ML12 6DA Mon–Sat 10am–3pm. Closed Sun. 01899 221159, barony-biggar.co.uk Run by Scottish Autism as a social Wed–Sat noon–2.30pm, 5–9pm; enterprise, Café Kudos has provided work Sun noon–3pm, 5–8pm. and vocational training for adults with Closed Mon/Tue. autism for eight years. Tucked behind The Barony opened on Biggar High Carluke’s high street, it’s easy to miss if Street in July 2012 and has rapidly built you don’t know the area, and the plain New Lanark Mill Hotel, p.44 a solid reputation for fi ne dining and exterior could throw you still further, slick service. The BYOB policy reveals but inside the small café, the atmosphere the essence of the Barony: a laid-back, is welcoming. Waiters greet you with a customer-focused venture with a compact, smile, and the chat by the kitchen hatch uncomplicated menu made from local is cheerful. The menu is made up of café produce and with notable fl ourish. An favourites – panini, baked potatoes and imaginative range of dishes are available bagels – with a counter of inviting cakes as light or main meals including smoked and pastries. trout salad and porcini ravioli. Their fi llet of pork served with buttered greens and Cornhill House Hotel a black pudding and spring onion mash Coulter, Biggar ML12 6QE is particularly popular while puddings 01899 220 001, cornhillhousehotel.co.uk include Turkish delight chocolate brownie Mon–Sun noon–2.30pm, 5-9pm. and coconut crème brûlée. A popular venue for weddings, this grand country pile – a French Renaissance The Buttery at Silverbirch period chateau – has the feel of a Garden Centre place for special occasions rather than Lanark Road, Crossford ML8 5QQ somewhere you might pop in for coffee 01555 860623, and cake. Set in acres of lush, rolling silverbirchgardencentre.co.uk countryside just outside Biggar, at the Mon–Sun 9am–5pm. end of a long, winding, tree-lined drive, Much smaller and calmer than Dobbies, it has a genteel, old-fashioned ambience Rosebank or Gouldings garden centres of another era. The food and service up the road, Silverbirch feels like the are styled to match the surroundings. family-owned business that it is. Welcome Two dining rooms, the Bistro and Jade local sourcing is announced on the menu restaurants, share the same menu, an – Ramsay of Carluke meats and free-range amalgam of classic international dishes eggs are used in the all-day breakfasts, that are currently undergoing something and they’re particularly proud of ‘Mary’s of a revival. Starters of prawn cocktail homemade cakes’, all made on-site. An and haggis croquettes are followed afternoon tea puts them centre stage and by mains including chicken oriental, would be lovely on the small terrace gourmet scampi and cheese and pineapple overlooking the garden centre. The décor salad. When the weather is good, enjoy is tasteful and charming, with wicker sweeping views across the Clyde Valley. chairs, leather banquettes and lots of wood, while table service sets this café further Dalserf Restaurant apart from the chaos of the larger ones. Popinjay Hotel, Rosebank ML8 5QB The menu is mostly populated with café 01555 860441, popinjayhotel.com staples – homemade steak pie, Ramsay Mon–Sun noon–9pm. ham salad, panini and baked potatoes – but The fi ne dining arm of Rosebank’s has a couple of interesting asides: black Popinjay Hotel, which makes a feature pudding and feta salad, and pancakes with of its approximate equidistance from bacon, scrambled egg and maple syrup. Glasgow and Edinburgh, the Dalserf

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Restaurant offers lunches and up to business, the current owners Robert and > WAKING fi ve course formal dinners seven days Janette Allen have been at the helm since UP TO THE a week, with an emphasis on special 1996 and in that time have built a strong COUNTRY occasion dining and sourcing high reputation for good hearty food and quality meats and produce locally. A exemplary service. The menu is extensive particular speciality is the Sunday roast – comprehensive rather than cramped dinner, which might involve roast beef – and a strong emphasis on seasonal, supplied by Donald Russell, seasonal locally sourced produce means it changes vegetables and artisan breads, followed regularly and according to availability. by a homemade sticky toffee pudding or It includes Scottish comfort food staples crème brulee, while other options include like Cullen skink and haggis balls, A food and drink trail a market-bought fi sh of the day, French- alongside specials such as wild boar steak for Lanarkshire has style chicken supreme and a vegetarian and swordfi sh. A reasonably priced wine been established choice of asparagus and pea risotto. list features a wine of the month. Tartan as one branch of a The hotel also houses a spa within the carpets and roaring fi res in the winter give nationwide project complex, while the less formal Perch Bar it a homely feel and with rooms available by Farm Stay UK to and Bistro provides less formal lunchtime it’s a good option for a stopover. promote food and snacks including sharing platters of farming tourism charcuterie, vegetarian antipasti and Feufield’s Llamas’ Larder around the country. ploughman’s lunch. 25 High Street, Biggar ML12 6DA Farm Stay members 01899 220844, feufield.com offer quality-assured Dobbies Garden World Sun–Wed 10am–4.30pm; bed and breakfast Lanark Road, Crossford ML8 5QF Thu–Sat 10am–7pm. and self-catering 01555 860205, dobbies.com If you are an animal lover with a taste accommodation Mon–Sun 9am–5pm. for Austrian cuisine, Feufi eld’s Llamas’ based on and around In an area not short of garden centres, Larder (try saying that quickly) on working farms or true Dobbies is the most popular for families Biggar’s High Street ticks both those country properties, for its children’s play area, its acres of boxes. Set up as a way of raising with the availability of parking and kid-friendly menus. The awareness and funds for Kim Adams’ fresh, local produce a enormous canteen has stations for salad, local animal charity, the café/deli has key ingredient of the daily soups, simple and somewhat an Austrian chef who turns out a tasty experience at many. unimaginative hot meals (chicken and meatloaf and a strudel or two. There’s The local trail, ham pie, sausage and mash, chilli con fresh vegetarian soup daily, locally baked developed with carne), toasties and cakes, with organic goodies, the usual array of sandwiches, Lanarkshire-based baby food and facilities to heat milk and teas, coffees (Fairtrade), frappes and food tour and events jars. A petting zoo and bird of prey centre bagels. Monthly theme nights include company Tasting (£1 entry to each) make it a destination Greek and Moroccan menus. Scotland, offers beyond the garden centre, though this recommendations branch of Dobbies doesn’t have a Inn on the Loch of where to stay, foodhall; the shop attached to the canteen 179 Hyndford Road, Lanark ML11 9BJ shop and eat while in is limited to gifts. 01555 663638, innontheloch.com Lanarkshire on a self- Mon–Sun 10am–9pm. drive itinerary. The Elphinstone Hotel Situated in a picturesque spot by the Local Farm Stay 145 High Street, Biggar ML12 6DH side of Lanark Loch to the south-east of options include 01899 220044, elphinstonehotel.co.uk the town, this former-boathouse bar and Easter Glentore Farm Mon–Fri noon–2.30pm, 5–9pm; restaurant offers good food and a warm B&B near Airdrie, Sat noon–2.30pm 5.30–10pm, welcome. The ground-fl oor café-bar Corehouse Farm by Sun noon–2.30pm, 5–9pm. serves up sandwiches and light lunches Lanark and the 13 This cosy hotel-restaurant at the east end and features decking to dine outdoors, self-catering cottages of Biggar High Street used to be an old while the slightly more formal upstairs dotted around the coaching inn and an air of old-fashioned restaurant enjoys the elevated vantage, Carmichael Estate. charm still whispers warmly around a balcony and an extensive menu of ■ farmstay.co.uk every nook and cranny. A family-run traditional favourites, homemade burgers,

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global dishes, steaks and grills. If you feel The Robertson Arms Hotel the need to work off their sticky toffee 10–16 Main Street, Carnwath ML11 8JZ pud or raspberry Macallan, the short stroll 01555 840060, robertsonarmshotel.com around the loch will do the job. Bar/Bistro: Mon–Sun noon–late. Restaurant: Fri/Sat 5-30pm–late The Mill Inn The Robertson Arms Hotel, an old black- Coulter Village, Biggar ML12 6PZ and-white coaching inn on Carnwath’s 01899 220950, themillinncoulter.co.uk Main Street, began life as three cottages Mon–Sun noon–9pm in 1823, but these were later sandwiched Smiths Located on the site of an old grain into a hostelry in 1848. Inside, however, mill, bits of which date back to the was recently renovated by its current 12th century, the Mill Inn is gloriously owners, Jan, Ray and head chef Ryan photogenic, which partly explains its Henderson. Diners can choose to eat in its popularity as a venue for weddings dark wood and tartan bistro or Tudor- and other special events. Inside, sturdy decor JRR’s Restaurant. Each has its own wooden tables are spread out on a bright separate menu, serving either pub classics red tartan carpet giving it a couthy charm. headlined by house burgers and sundaes, The menu is divided into neat sections, or fi xed-price fi ne dining (two courses for including small plates, local dishes, pub £15.95). Dishes include a trio of puddings classics and grilled meats. Local produce (Stornoway black pudding, Dingwall features heavily in dishes such as Coulter haggis and white pudding with a Drambuie pheasant wrapped in Ramsay bacon and sauce), medallions of venison cooked in a the chef’s own homemade haggis, neeps red onion and redcurrant jus, and summer and tatties. Desserts include homemade berry and ice-cream crêpes. The Robertson toffee and tablet cheesecake. Arms also packs in a beer garden and new conservatory dining room. Mill One Restaurant New Lanark Mill Hotel, New Lanark The Woodpecker Bar & ML11 9DB Restaurant 01555 667200, newlanarkhotel.co.uk 20 Wide Close, Lanark ML11 7LX Mon–Sat 6–9.30pm. 01555 665161, woodpeckerbar.co.uk Sun noon–3.30pm, 6–9.30pm Mon–Wed 11.30am–3pm; Thu–Sun The hotel’s revamped Mill One 11.30am–7pm Restaurant, set in the refurbished mill The family-run Woodpecker Bar & room with views and sounds of the River Restaurant is a stylish, popular hang-out Clyde below, serves an enticing local, for diners and revellers on Lanark’s Wide seasonal menu, with dishes such as Close, serving lunch and dinner menus of smoked ham hock roulade, twice-baked home-made soup, sandwiches, paninis, Lanark Blue souffl é, and blackcurrant burgers, baked potatoes and toasted cranachan trifl e. No one will be ciabattas, or more solid classics like chilli disappointed by their solid performance, nachos, gammon steak, chicken goujons, and dishes look impressive and special, scampi, Caesar salad and haddock with fashionable smears of sauce, and mornay, with a snack menu available slates for plates. You sense they’re playing throughout the day. Below the restaurant’s it safe, yet also, in a few dishes, daring to wooden fl oors and tables, comfy brown push at the edges. Flavours maybe have leather sofas and black banquettes, there a wee way to go yet from ‘what people lies another modern space sporting expect’ to ‘wow’, but New Lanark is plasma screens, black leather chairs, a about nothing if not progress, and through smooth bar pouring beer, wines, whiskies, new manager John Stirrat, his kitchen, vodkas and cocktails, and featuring DJs and kind staff, you feel the legacy of every Saturday and a small outdoor Robert Owen’s unstoppable drive for seating area for chatting and chilling on improvement. Mill One is on the way up. Wide Close.

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 4444 330/08/20130/08/2013 16:2016:20 Training Restaurants Catering Colleges Lanarkshire’s wealth of food and drink goes beyond enjoying its consumption. Well known for producing budding chefs, the area has three colleges offering extensive catering education, all with solid reputations for nurturing talent that carries a Lanarkshire stamp around Scotland and beyond. Each college has a dedicated training restaurant where members of the public can get high quality food and service from the students, at barely noticeable prices.

Cumbernauld College local produce is to the fore (see the Chef’s Town Centre, Cumbernauld G67 1HU Choice from department head Garry Allan 01236 731811, cumbernauld.ac.uk / on p.41). The college’s excellent reputation newcollegelanarkshire.co.uk in the kitchen can be sampled when the Restaurant: Wed & Thu 12.30–2.30pm, students dish up their latest creations at 01236 784545 their smartly appointed restaurant ML One, along with Motherwell and One, with various menus on offer, from Coatbridge colleges, of a trio to merge fi ne-dining style options to pub grub, tapas and create New College Lanarkshire or High Tea. Prices are incredibly low, in 2013, Cumbernauld’s compact and roughly £6 for three courses or tapas for £1 fastidious catering department offers full each. They also run themed evenings such and part-time City and Guilds Diplomas in as Indian, Oriental and even James Bond. professional cookery. The stylish in-college restaurant, Taste, was relaunched in autumn South Lanarkshire College 2012, and while it may only open for a College Way, East Kilbride G75 0NE couple of lunchtimes a week, it’s worth 01355 807470, south-lanarkshire- booking a date to sample the frequently college.ac.uk changing menus created and implemented Restaurant: Mon–Fri noon–2pm by the diligent students, whether that be Although federated with Motherwell a hearty steak pie, global offerings such and Cumbernauld, South Lanarkshire as curry or something fancier from the College has no plans for mergers, with a classic bistro and Scottish fare, such as well-regarded catering department that haggis parcels, fi llet of sole, braised lamb offers a wide range of hospitality courses in paprika or praline-fi lled profi teroles – including various HNCs and SVQs in with three courses costing £6 and coffees cookery and hospitality management. The only 25p. college’s Training Restaurant is, for those in the know, one of the best spots to dine Motherwell College in East Kilbride. Open fi ve days a week at 1 Enterprise Way, Motherwell ML1 2TX lunchtime, expect the 50 or so covers to fi ll 01698 232323, motherwell.ac.uk / up with everyone from lunching ladies to newcollegelanarkshire.co.uk offi ce workers there to enjoy three courses Restaurant: Mon–Fri noon–2.30pm, for £5.95. The menu changes regularly, 01698 212848 refl ecting the students that are in the Motherwell’s merger with Cumbernauld kitchen and which skills they are honing and Coatbridge won’t mean wholesale that day. Their gourmet evenings may seem changes to the catering department’s pricey at about £25 per head but not when renowned reputation for creating top-class the menus include foie gras, duck-fat chips chefs. After moving to a new building a and braised veal cheeks. The restaurant is few years ago, the department’s kitchens an accredited member of the prestigious are state of the art. The choice of courses Scotch Beef Club, and they also celebrate covers everything from part-time and the likes of St Andrews’ and Burns’ nights evening introductions to degree level, and with special events.

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The Biggar Show Group. Held at Overton Farm, it is a biggarfarmersclub.org.uk popular gathering, with the monthly One of numerous agricultural shows farmers’ market in attendance, along with across Lanarkshire, the Biggar event takes live music, chef demonstrations, displays place each July at the town’s Show Field of heritage apples along with fruit and and has a packed programme offering apple pressing, tree sales and advice. visitors the chance to immerse themselves in rural life. From cattle competitions Strathaven Beer Festival to dancing, music and a funfair, the strathavenroundtable.co.uk show also features a food hall with local Organised by Strathaven and District producers as well as a beer tent. Round Table, this yearly charity event, usually held in mid August, is a chance to Carluke Jam Festival sample the local brewery Strathaven Ales’ facebook.com/pages/ wares as well as other speciality beers Carluke-Jam-Festival and ciders from across the UK, with live An annual two-day event in early October, music and catering by the local scouts. the Jam Festival celebrates Carluke’s rich history in jam-making and the Summer Magic on the Roof area’s fruit growing tradition as well as Garden showcasing the local musical talent. In newlanark.org addition to food stalls, guest speakers and The spectacular roof garden on Mill No.2 masterclasses in making the sticky stuff, at the World Heritage Site of New Lanark expect fi erce competition among amateur is the setting for this mid August summer preservers in the ‘Jampionships’. event. As well as kids activities and a chance to learn more about the unique Clyde Valley Fruit Day garden, the largest of its kind in Scotland, clydevalleyorchards.co.uk there are also demos from the Mill Hotel’s This annual celebration of Lanarkshire’s head chef Linsey Scott. fruit growing heritage and tradition is a popular gathering in early October, ■ for more on events, see organised by the Clyde Valley Orchards visitlanarkshire.com

LANARKSHIRELANARKSHIRE FARMERS’FARMERS’ MARKETS Lanarkshire producers in attendance include Alexander Taylor bakery, St Brides Poultry, Thorntonhall Farmhouse Ice Cream and Overton Farm, joined by various other producers from the surrounding areas. Overton Market Hamilton Market Overton Farm, Crossford, Clyde Valley Top Cross (opp Bairds), Hamilton First Saturday of the month, 9am–1pm Third Saturday of the month, 9am–1pm

Strathaven Market Clarkston Market Common Green Car Park, Strathaven Station Road, Clarkston Second Saturday of the month, 9am–1pm Fourth Saturday of the month, 9am–1pm

■ lanarkshirefarmersmarkets.wordpress.com

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Cumbernauld College 37, 45 National Museum of Rural Life 11 Index Dakota Hotel 37 New College Lanarkshire 41, 45 Dalserf Restaurant 42 New Lanark Mill Hotel 33, 44, 46 Alan Elliot Butchers 32 Dalziel Park Hotel & Golf Club 37 Olive Tree Deli, The 33 Albert Bartlett 13, 22, 37 Damn Delicious 22, 33 Orchard, The 34 Alessi, Bernard 12 Deli EK 39 Orchards 16 Alexander Taylor 23, 28 Dobbies Garden Centre Overton Farm Shop & Allan, Garry 41, 45 (Cumbernauld) 36 Butchery 22, 34, 37, 46 Alona Hotel 36 Dobbies Garden World (Crossford) 43 Paul’s Quality Butchers 28 Apple Pie Bakery 32 Douglas Estate 31, 40 Peter’s Hamilton 40 Armstrong Dairy 11 Dunsyre Blue 11, 23, 33 Peter’s Seafood & Grill 40 Artisan 35 Dunsyre Shorthorns 22 Pisces 31 Atlantic Fast Food 35 Elphinstone Hotel, The 43 Plan Bee 22 Barclay, P 26 Equi’s Ice Cream Parlours 39 Popinjay Hotel 42 Barony, The 42 Equi’s Ice Cream 14, 23, 39 Preston, J 31 Barr, AG 13, 23 Errington, Humphrey 10 Quigley, John 39 Baxter, Scott 37 Events 46 R & W Scott 16, 22 Beattie, Sally 17 Farmers’ markets 46 Ramsay of Carluke 8, 22, 27, 34, 37, 41 Bells Food Group 23 FarmStayUK 43 Rennies Bakery 28 Biggar Blue 11, 23 Ferguson of Airdrie 27 Rissons at Springvale 37, 40 Biggar Flavour 32 Feufield 22 Robert Wiseman Dairies 13, 23 Biggar Show 46 Feufield’s Llamas’ Larder 43 Robertson, Scott 7 Black Poppy, The 38 Flemings Restaurant 36 Robertston Arms Hotel, The 44 Boathouse, The 35 Food & Drink Hub for Scotland 23 Salim, Samy 31, 39 Border Biscuits 13, 17, 23 Free-from baking 17 Scott, Linsey 33, 46 Bothwell Bar & Brasserie 38 Glassford Inn 41 Scotty Brand 13, 22 Brands 13 Glasshouse Restaurant and Bar, The 36 Scrib Tree, The 31, 35, 40 Buchanan, G & Sons 29, 31, 39 Gold, John 31, 35, 40 Silverbirch Garden Centre 42 Burn Stewart Distillers 23 Grill at Dakota Eurocentral, The 37 Silverwells 41 Bustard, Emer 17 Hamilton, JB & Son 33 Simple Simon’s Perfect Pies 12, 23 Butchery 8 Henderson of Hamilton 30 Smith, Michael 27, 41 Buttery, The 42 HJ Errington & Co 23 Smiths 27, 41 Byre, The 38 Hugh Black & Sons 27 Soave’s 14, 23, 26, 35 Café Kudos 42 Humble Pie Bakery 30 South Lanarkshire College 45 Caffé Soave 35 Inn on the Loch 43 St Brides Poultry 19, 22, 29, 37 Cairns, Andrew & Selina 10 Inver House Distillers 23 Steayban Restaurant 41 Campbell, A & L 30 Irn-Bru 13, 23 Strathaven Ales 21, 23, 46 Carluke Jam Festival 46 James Alexander & Son 30 Strathaven Beer Festival 46 Carmichael Estate James Chapman Butchers 27 Strathaven Gallery 41 Farm Meats 18, 22, 32, 35, 43 John Hannah Growers 7, 22, 32 Summer Magic on the Roof Garden 46 Carmichael, Richard 18 JRR Restaurant 44 Taste 37 Catering colleges 45 Kirklands Farm 11 Taylors of Biggar 14, 23, 33 Chocolate Box Ice Cream Co 23 Lanark Blue 10, 11, 23, 33 Thankerton Camp Farm 33 Clyde Valley Fruit Day 46 Lazy Day Foods 17, 23 Thorntonhall Farmhouse Ice Clyde Valley Orchards 16, 46 Lees 13 Cream 14, 23, 39 Clyde Valley Tomatoes 6, 22, 37 Lightbody 23 Tomatoes 6 Coatbridge College 45 LoSalt 13 Training Restaurant, The 41, 45 Collins, S & Son 26 McIntyre Butchers 31 Tunnock’s 13, 17, 23 Cones and Candies 33 Meikle Dripps Farm 39 Village Bakery, The 34 Cooper Butchers 26 Mibbies Aye 31, 39 Wee Sweetie Shop, The 32 Cora Linn 10, 23 Mill Inn, The 44 Westerwood Hotel & Golf Resort 36 Cornhill House Hotel 42 Mill One Restaurant 33, 44 Whole Shebag, The 22 Craig, Jim 6 ML One Restaurant 37, 45 Wide Mouth Frog, The 37 Craig, David 7 Mollinsburn Organics 22, 27 Wild, Christina 12 Craigend Nursery & Coffee Shop 36 Mondo 37 Woodpecker Bar & Restaurant, The 44 Cricklewood, The 38 Morrison, J & Son 28 Wotherspoon Fishmongers 28 Cross Butchers, The 26 Motherwell College 37, 41, 45

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LLanarkshireanarkshire LarderLarder 2013DR4.indd2013DR4.indd 4747 330/08/20130/08/2013 16:2016:20 Name section Lanarkshire list.co.uk GUIDES

LarderTHE GUIDE TO THE FOOD & DRINK OF LANARKSHIRE Stretching across south-central Scotland from the Forth & Clyde Canal to the Border hills, Lanarkshire has one of the most diverse food landscapes in the country. Embracing major urban settlements, distinctive market towns and rising uplands, the region is home to some of Scotland’s most iconic food brands, the country’s main tomato crop, a unique Scots-Italian heritage, artisan cheesemaking, craft brewing and a range of producers of meat, fruit and vegetables. From the Clyde Valley to the suburbs of Glasgow and north to the Kilsyth Hills, you can discover farm shops, delis, enterprising family food businesses and a wide range of places to eat out where local produce is firmly, and proudly, on the menu. This inspiring and practical guide to the food and drink of Lanarkshire includes: ■ The stories behind the region’s great produce ■ Detailed listings of the best food shops, markets, producers and events ■ Profiles of the people growing, making and selling food and drink: cheesemakers, brewers, farmers, bakers and butchers ■ Lanarkshire chefs highlighting the local produce and suppliers that inspire them ■ An independent guide to the best places to eat

SECOND EDITION

GUIDES the FifeTHE GUIDELarder TO FIFE’S FOOD & DRINK

LarderTHE GUIDE TO SCOTLAND’S FOOD AND DRINK

Aberdeenshire

LarderTHE GUIDE TO THE FOOD & DRINK OF ABERDEENSHIRE

SECOND EDITION thelarder.net

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