Central to Scottish Food & Drink Fortnight 2017 is the history and heritage of the food and drink industry.

This is a collection of producer videos, recipes, and historical facts we have gathered, scroll down to discover something new!

Scottish Food & Drink Fortnight hailed a success

For two weeks in September, Scots get behind Scottish Food & Drink Fortnight, a celebration which champions our fantastic industry and which touches every corner of our country. This year, the Fortnight celebrated producers, chefs, businesses and schools who are all...

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Brunch: History

On the final day, enjoy reading the history of some of the ingredients which make a good brunch!

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BBQ Recipe by Chris Rowley: Barbeque Bavette

Chris Rowley, Chef/Founder, Ballintaggart Farm Barbeque Bavette (skirt or flank steak), Balnaguard chanterelles and garden leaves with garden herb salsa verde Serves 4 You will need 800g bavette 250g chanterelles, ideally foraged 200g garden leaves, four large...

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Weekend Lunch: History

This Sunday, try smoked Finnan haddock with a poached egg for your lunch! Find out the history of this Scottish dish.

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Drinks Party: History

We couldn’t celebrate all things Scottish without celebrating Scotch Whisky! There are so many to choose from but here is a snippet about the history of the ‘water of life’.

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TV Dinner: History

Do you have memories of eating stovies in front of the TV? Here, Catherine Brown tells us about where stovies came from.

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Packed Lunch: History

Food Historian Catherine Brown tell us about the history of Dunlop cheese and Aberdeen rowies (or butteries, depending on where you are from).

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Office Meeting: History

Today, we are focusing on the office meeting. Whether you are hosting a lunch as part of your meeting or simply providing biscuits in the afternoon, here are some interesting facts.

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