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Tales from the kitchen and the organic veg bag

The veg bag contributed to breakfast, lunches and dinners this week with the added goodie bag  making my cooking week slightly more challenging than usual. There seemed to be a mountain of veg for cooking, along with a few leftover parsnips from the previous week.  It was a great selection though, broccoli, squash, celery, red pepper, aubergine, avocado, Jerusalem artichoke, tomatoes, portobello mushrooms, grapefruits and the staples, potatoes, onion and carrots. 

veg bag 5

A simple but tasty breakfast was scrambled egg mixed with sautéed chopped cherry tomatoes, served with homemade toasted bread. Always a nice way to use tomatoes, especially during the colder weather.

breakfast collage

The two portobello mushrooms and the remainder of the cherry tomatoes were earmarked for  ringing the changes with Sunday breakfast.  The mushrooms were drizzled with garlic flavoured rapeseed oil and cooked in a hot oven for 10 -15 minutes. Cherry tomatoes were chopped and sautéed along with some chopped bacon, haggis and Lorne sausage. Chopped spring onion was added and the portobello mushrooms filled with the mixture. To finish, I topped with a soft poached egg, sprinkled with parsley. And served on top of a potato scone. All the flavours of a full Scottish breakfast and absolutely delicious.

Four soups were made, three of which were parsnip and apple with marigold petal garam masala, pea & ham and broccoli with Parmesan.

Parsnip & apple, pea & ham and Broccoli with parmesan

Parsnip & apple, pea & ham and Broccoli with parmesan

A fourth should have been carrot and coriander but for some strange reason my mother used a bunch of mint instead of coriander! It’s a long story but nevertheless the soup tasted fine.

Broccoli is a favourite with the family so there’s no such thing as too much and the two heads in the bag were put to good use.  Some  was added to a macaroni and cheese along with a small piece of cauliflower and that made a really dinner. Nothing complicated, cheese sauce added to cooked macaroni with veg mixed through.

It was also on the menu with the Sunday dinner of venison olives. For something different, the broccoli was lightly steamed, topped with a mixture of fried breadcrumbs, bacon and cheese and browned under a hot grill. A really nice strong flavoured dish and an excellent accompaniment to the venison.

broccoli collage

A Creamy salmon pasta used the the last of the broccoli and it was very tasty. The sauce was made by blitzing  200g cream cheese, 2 tbsp lemon juice, 6 sun dried tomatoes (use sun dried tomato paste as an alternative)  and about 10 olives (optional) with salt and pepper in the processor. Before cooking the pasta, I cooked 2 salmon steaks in a steamer and when they were cooked added the pasta to the water, with the broccoli being added for the final 5 minutes of cooking. Gently heat the blended ingredients in large pan with approx 300ml milk and when ready to serve add cooked pasta, salmon and mix well. Served scattered with chopped parsley.

Avocados are a great favourite of mine  and I will happily eat a whole one all to myself. However, this week I shared, and made guacamole as a side for chilli con carne.

guacamole collage 2

There are many recipes for guacamole but I like the avocado to be the dominant flavour and simply mash and mix with some finely chopped spring or red onion, a small crushed garlic clove, some freshly squeezed lime juiced. Season with salt and freshly ground black pepper.

With the onset of Spring it was wonderful to see an aubergine and courgettes in the bag, and I found myself yearning for sunnier climes and warmer weather. Food, how it looks and smells can magically transport you elsewhere and Italian food does that so well.With that in mind I decided to make eggplant Parmigiana using the aubergine and 3 large plum tomatoes that were rolling around the fridge drawer.

Egg plant collage

The aubergine was thickly sliced, brushed with garlic infused rapeseed oil and roasted in a hot oven for 15 minutes. While that was cooking, the tomatoes were chopped and cooked in a small amount of oil, along with a large clove of chopped garlic, for about 10-15 minutes. In a small oven proof dish, I then layered the aubergine and tomatoes (2 layers) along with grated Parmesan cheese, seasoned with freshly ground black pepper, in a small oven proof dish. It was popped back in the oven for another 15 minutes until the cheese had melted and the sauce was bubbling. This made a delicious vegetarian meal, served with salad and crusty bread.

The kg of carrots in the bag usually disappears quite quickly, mostly served as a vegetable or used in soups. This week, grated carrot made an appearance in the vegetable pakora recipe, alongside potato and spinach. It made a nice change and is a good way of adding extra hidden veg to recipes.

pakora collage

Jerusalem artichokes are one of those vegetables that many people stay clear of and I have to admit, I was one of them, until the arrival of the veg bag. My friend, Fiona at Rumblie B&B makes Jerusalem and carrot soup for her guests and last year I followed her recommendation. Determined to do something different this year, I spent an hour on the sofa, looking for inspiration with Nigel Slater. Not the real person, you understand, but his book ‘Tender V2’, which has a lovely interesting section on these little earthy vegetables. I’ve decided on a casserole of artichokes and pork and that will be Friday night’s dinner.

I’ve got plans for the squash and the courgettes and the recipes will be in next week’s post.

The recipe on this week’s Bellfield Organics newsletter is carrot and raisin cake or cookies. A wee sweet treat for afternoon tea and I’m planning to make these for the weekend.

This spicy dough mix can equally be used to make cookies, in which case, drop heaped tablespoons of dough on to a lightly greased baking tray, 5cm apart and bake for 12-15 minutes until golden brown.


150g plain flour

2tsp baking powder

1 tsp cinnamon

Pinch of salt

2 heaped tablespoons seedless raisins

100g carotts grated

Grated zest of half an orange

2tbsp orange juice

100g butter


Brown sugar

2 large eggs

Sift the flour, baking powder, spices and salt I to a large bowl.

Mix the raisins, carrots, orange zest and juice and set aside.

In a food mixer, cream the butter and sugar until light and fluffy.

On a slow speed, add the eggs, one at a time.

Combine the batter with the flour and carrot mixtures and mix well.

Pour into a greased and lined 20cm tin and bake in a preheated oven,180oc/Gas4 for 40-60 mins.

Test with a skewer to ensure the cake is cooked and allow to cool in the tin for 15 mins, before turning out on a wire rack.


Minestrone Soup

This morning’s  blustery walk along the river front  with the dogs,  left me cold, hungry, and in much need of a bowl of hot soup. It’s on day like this, I’m thankful for one of the single portions I keep in the freezer and this minestrone soup is just the ticket.

My minestrone soups are never the same as you’ll see from the recipe on last weeks organic veg bag post. This soup was made with the vegetables I had left in the basket, and  if you have any leftover cooked vegetables add them in at the end. It’s the kind of soup that you can squeeze so many different types of vegetables into. What’s in season or what you have leftover will never go wrong in minestrone soup. It’s a real powerhouse of nutrition. Don’t overcook the vegetables, that way the nutritional benefits are retained, remember  ‘you are what you eat’.

Other vegetables such as parsnips, celeriac, potatoes, sweet potatoes will work just as well. Sometimes I add frozen beans or peas and in summer, there’s courgettes and peppers as usually there’s a plentiful cheap supply.

With the addition of the pasta in minestrone along with some crusty bread on the side, you have a really nourishing, meal, bursting full of flavour.

Minestrone soup. A powerhouse of nutrition

Minestrone soup. A powerhouse of nutrition


1 tablespoon oil. (I use rapeseed)

I onion chopped

I leek chopped

4 rashers of bacon ( use vegetable stock cubes if you prefer a meat free stock)

2 cloves of garlic – crushed

2 carrots chopped

1 celery stick – chopped

Small piece of turnip chopped

400g tin of tomatoes

1litre of water or stock

1 teaspoon of dried mixed or Italian herbs.

100g frozen peas or broad beans

150g pasta


Heat the oil over a medium heat. Add the onion and leek and gently cook for 5 minutes. Add the garlic & bacon (if using) and continue cooking for 2 minutes.

Add the turnip, carrots, celery, turnip, and continue cooking for 1 minute.

Add the tin of tomatoes, the herbs, along with the water or stock and simmer gently for 15 minutes.

Stir in the pasta and continue simmering for approximately 8 -10 minutes. When the pasta is almost cooked, stir in the peas or beans and cook for 3 – 4 minutes.

To Serve.

Delicious served with a sprinkling of grated Parmesan or Cheddar and black pepper.

Reid’s of Caithness

Third generation &  Award winning bakers Reid’s of Caithness have been baking biscuits and cakes for over 100 years, thanks to family recipes handed down from their late Grandmother. Son, Donald Reid, began baking his mother’s recipes in 1966 and started the Reid’s bakery business by opening his first shop in Caithness.  Two year later he was joined by his wife Joyce and today his son’s Gary and Graeme are now involved in running the company.

Third generation, Reid brothers, Gary and Graeme with some of their great cakes and biscuits

Third generation, Reid brothers, Gary and Graeme with some of their great cakes and biscuits

Reid’s have been well recognised for the  quality of their bakery products, with number of awards in recent years.  Awards from the Guild of Fine Food ‘Great Taste Awards’ and Scottish awards from Highlands and Islands Food and Drink are testimony to the taste and quality of Granny Reid’s recipes.

As well as being sold at their own shop in Caithness, you’ll find the Reid’s wide range of cakes and biscuits being sold the length and breadth of the country.

The brand was also spotted by chef Jamie Oliver and now the company make a range of biscuits for the Jamie Oliver brand.

Recently, I caught up with the third generation, Managing director, Gary Reid and was impressed by the wide range of cakes and sweet and savoury biscuits produced by Reid’s.  There’s  Crofters Cake, Viking cake and Banoffee cake in the  loaf cake range. The Caithness and Tartan ranges have a wide selection to chose from including, Treacle Toffee biscuits, Shortbread, Stem Ginger Oaties, and Honey & Oat bites.

The savoury range has oatcakes and Reid’s own unique ‘Groaties’, small mini oatcakes with a good selection of flavours to chose from and Reid’s very kindly sent me the Deli Packs with the mini oatcakes and groaties to sample.

The delicious savoury range includes, garlic 'Groaties', oatcakes with black pepper, oatcakes with rosemary & thyme, otacakes  with butter and smoked oatcakes

The delicious savoury range includes, garlic ‘Groaties’, oatcakes with black pepper, oatcakes with rosemary & thyme, oatcakes with butter and smoked oatcakes

Oatcakes are always my savoury biscuit of choice. Mid afternoon, as an alternative to cake or sweet biscuits, I tend to snack on dry oatcakes and found Reid’s were ideal for that. The texture was good, not dry, but a nice crisp crumbly texture and natural tasting flavours. If I feel the need for a sweet treat then some lemon curd on an oatcake usually does the trick.

Like a good quality oatcake should be, they were delicious and complementary to the flavours of a variety of cheeses, pates and charcuterie. The small size, makes them ideal for cheese boards, buffets and lunch boxes, particularly for kids as a nice healthy snack, perhaps served with hummus

My favourite was the Rosemary and Thyme, with a subtle herby flavour and delicious with a nice strong cheddar. I’d definitely recommend the Reid’s savoury range and they’ve earned their place on my future cheeseboards, snack list and also for including in my food gift baskets.

The 'Groaties' & mini oatcakes are ideal with cheese and other savoury food.

The ‘Groaties’ & mini oatcakes are ideal with cheese and other savoury food.

In the veg bag this week

The veg bag kept me busy this week and with the family being home for the weekend there was a demand for plenty of food.  The selection of vegetables was good and with the appearance of courgettes and a pepper, I started to feel that spring was not too far away.  The usual potatoes, onions and carrots were there, along with more celeriac and leeks. There was also a lovely big piece of broccoli and it will be nice roasted a long with some herbs  and a few bits of cauliflower that are lurking in the fridge. Unfortunately there was no recipe on this weeks newsletter as there was so much news from Derek about what was happening on the farm.

veg bag 2nd post

Soup featured high on the lunches list and there was plenty of veg to chose from. First was  a minestrone soup that was packed full of veg and I also added some frozen baby broad beans and 2 rinds from Parmesan cheese for extra flavour. In Summer I usually add peppers and courgettes to minestrone but this week I had other plans for these bright cheery additions.

Minestrone soup


1-2 tbsp oil

1 onion chopped

2 cloves garlic crushed

2 celery sticks chopped

1 leek chopped

3 small carrots chopped

1 large parsnip chopped

Half small celeriac chopped

400g tinned tomatoes – or any leftover fresh tomatoes

1 litre of stock – vegetable or ham works well

2 Bay leaves

Sprig thyme – use dried herbs if no fresh

Sprig Rosemary

Parmesan rind (optional, I keep the rinds for adding to soup)


3 oz of any pasta.

Heat the oil in a large pan, add the onion and garlic and cook gently for 5 minutes. Add the remainder of the vegetables and sweat gently for a few minutes. Add the tomatoes, stock, herbs, seasoning and Parmesan rind if using. Bring to the boil, reduce the heat and simmer for 15 minutes. Add the pasta and cook until a la dente. Serve sprinkled with grated Parmesan.

Roasted Veg Pasta with artichoke paste

The courgettes and peppers  were chopped into bite size pieces and roasted along with  shallots and half a head of garlic before being mixed with cooked pasta and coated with a delicious artichoke paste. The paste I used, came from Soralina UK , a small independent company who source their products directly from the producer in Abruzzio, Italy. This made a really quick and economical meal and was served simply with crusty bread.

pasta soralina 2

Put the vegetable in a large bowl, drizzle with olive or rapeseed oil and roast in a hot oven for 15 to 20 minutes. Cook pasta as directed, drain and mix with the roasted vegetables a paste, sauce or pesto of your choice. Serve,scattered with fresh basil leaves and grated Parmesan.

Fish pie topping

Celeriac was in the bag again this week an apart from using it in soup I tend to mash it through potatoes. Normally when I make fish pie, I make a potato and swede topping, but this week I used the celeriac, and it really worked well with potatoes on top the fish pie. Unfortunately the picture of the fish pie does not look very appetising but suffice to say it was delicious.

fish pie

French Onion Soup

One of my favourite soups is French onion soup although admittedly I’ve never made it. There was no time like the present as my butcher had given me some beef bones and the vegetable basket was groaning with onions.

I simmered the bones for around 7 hours, along with carrot, onion, bay leaves and tarragon and that made a lovely rich stock. While it was cooking I was chatting with a friend and he suggested roasting the bones with some onions first as that produces a darker stock. Next time!

I found several recipes for French onion soup but decided to use James Martin’s from his book ‘Slow’. The soup was easy to make, 1.5kg of  onions were sliced and cooked for 45 minutes, producing nice soft, golden coloured onions. Garlic was added along with sherry and wine, followed by the stock and cooked for another 40 minutes The traditional way to serve the soup is topped with a bread crouton topped with Gruyere cheese but I used Ayrshire Dunlop cheese, as that’s what I had in the fridge.


Spicy food

I had been sent some spice mixes by House of Spice and I made the 2 dishes to accompany our curry on Saturday night. I’ll be writing about the mixes in a separate post but the 2 dishes, Bombay potatoes and Tarka dhal went well with the curry, using up some more potatoes and onions.

spicy dishes

The newsletter from Bellfield Organics gives details of all the veg that will be available for the bags in the following week, and usually I’m content to take whatever is delivered.  However, for a change of flavours I’ve asked for celeriac and parsnips to be replaced with other veg such as cabbage, Beetroot, pak choi, kale, or swede.  I’ve also asked for a ‘goodie bag’ this week, meaning that there will hopefully be a few surprises for cooking up.

Further info

The Organic Veg Bag

I’ve decided to add a new section to ‘A Wee Pinch of Sugar’ The organic veg bag. My delivery arrives on a Wednesday from Bellfield Organics and I  just love having a rummage, thinking about what I’ll be cooking  in the week ahead.  It’s all Scottish seasonal ingredients and although I usually have a general idea of what it contains,  occasionally there’s a surprise that I wasn’t expecting, maybe signalling a welcome change in the seasons.  There’s also a great wee weekly newsletter, apparently very popular with Bellfield customers, with news of what’s happening on the farm at Bellfield and  a recipe, always handy if my cooking imagination has dried up.

Root veg such as parsnips, carrots, celeriac and swede are regulars in the current Winter bags, but it’s  also great when gems such as purple sprouting broccoli, kale and beetroot make an appearance. All of these fit well with my cooking at this time of year as I tend to slow cook, meaty casseroles and lots of soups.

veg bag feb

Last weeks bag had my regular potatoes, carrots & onions with cauliflower, leeks, celeriac, parsnips and celery as the seasonal veg. I usually make soup every day and if it’s one of those quiet  weeks of solo dining then I’ll make a few dishes for the freezer. Celeriac and parsnips are great for those dishes and I usually make a vegetable mash using parsnips, carrots and swede or celeriac and sweet potato. These freeze really well and when I’m reheating, a topping of breadcrumbs, cheese and herbs gives a great crunchy topping

Celeriac is a real favourite of mine and I like to use it for soups such as celeriac and leek, or celeriac,spinach and potato. Mashing celeriac with potatoes is a great way of adding extra flavour and an extra vegetable to a meal. This is what I did to accompany this shin of beef recipe and the additional flavour of the celeriac worked really well with the overall dish. This shin of beef recipe can be found in the first of ‘ The Whole Cow’ recipes. (Feb post)



Celeriac & Leek soup

veg bag end feb

2 tbsp oil

I small onion chopped

I leek chopped

1 medium celeriac chopped

1 carrot topped tailed and left whole (I leave the carrot whole as it is reported to be more nutritious)

2 bay leaves

1 litre of stock. vegetable or chicken

Salt and freshly ground black pepper

Handful of parsley

Heat the oil in a medium sized pan. Add the onion and cook gently for 5 minutes.

Add the leeks and celeriac and continue cooking for 2-3 minutes. Add the carrot, bay leaves, stick and cook for about 15 minutes. Season with salt and pepper, allow to cool slightly and blend either in a food processor or with a hand blender.

Serve sprinkled with chopped parsley.

 The cauliflower was used to make to make Aloo Gobi, a curry dish I really like as I love the combination of spicy cauliflower and Potato. The recipe came from ‘The Hairy Bikers, Great Curries’ and although the recipe suggests evaporating most of the liquid, you can see from the photograph that I like mine with some sauce. It can be a meal in itself served with naan bread and raita.

aloo gobi 2

This newsletter recipe for this week is Curly Kale & Cheese Bake. This would be a great accompaniment to meat dishes or as a vegetarian dish with some good crusty bread.

Curly Kale and Cheese Bake

2tbsp oil

1 onion chopped

1 red or green pepper, deseeded and chopped

450g  curly kale

Salt and freshly ground black pepper

175g cheddar cheese

2tbsp Parmesan cheese grated.

Pre heat oven to 180oc /Gas 4

Heat oil in pan, add onion and pepper and cook for about 5 mins.

Add the kale and cook until wilted, about 5 minutes. Season to taste.

Add the cheese, stir well and transfer to a baking dish.

Sprinkle the Parmesan over the top, cover and bake in the oven for about 20 minutes.

Uncover and bake for a further 20 minutes until the cheese is brown and bubbly.

There’s still a few parsnips leftover so depending on what’s in this weeks bag, I might blanche and freeze for roasted parsnips or make a parsnip soup or mash.

Find out more about Bellfield Organics –

The Pembrokeshire Beach Food Company.


The finalists for the BBC Food Programme, Food and farming Awards were announced today and it was great to see The Pembrokeshire Beach Food Company amongst them. They were one of the food companies I caught up with during my visit to the BBC Good Food Show in Birmingham last November. The company was a real worthy winner of a BBC Good Food Show Bursary and it is fantastic to see them as a finalist in the Best Food Market category of the Food and Farming Awards.

Taste of the sea with Pembrokeshire Beach Foods
Taste of the sea with Pembrokeshire Beach Foods

 Their seaweed products are definitely in the deliciously different category. The company use foraged seashore ingredients found on the Pembrokeshire coastline to produce a range of seaweed based products, including Ship’s BiscuitsLava Bread Pesto and seaweed flavoured butters. They also have 5 mobile beach huts and have cleverly combined foraged ingredients from the seashore to create a number of delicious signature local dishes, including, Salmon Laverbread and Cheddar CheeseBacon, Cockles and Laverbread and Sea Spaghetti Chocolate Chunk Cookies.

For further information on The Pembrokeshire BeachFood Company see

Further information about forthcoming BBC Good Food Shows – and for information on BBC Good Food Show Bursary Awards, contact – Katy Truss – 

Taste Ayrshire

My neighbouring county has a very strong food culture and boasts some of the most fantastic food producers in Scotland. Situated in South West Scotland, Ayrshire can be rightly proud of it’s food. With  a strong farming community, artisan food producers and freshly landed seafood, the area is well known for the quality and provenance of its food.

A visit to any of the weekly farmers markets is testimony to the dedicated and collaborative network  of food producers, meat, fish, cheese and eggs, along with coffee, chocolate, bakery and vegetables can all be found on the market stalls.

From the best quality beef and lamb,  delicious award winning cheeses, the famous ‘Ayrshire’ bacon, and ‘Ayrshire’ tatties, along with the freshest of fish, it could be said that Ayrshire has it all when it comes to good food.  At the forefront of promoting the area’s Food Tourism  is Taste Ayrshire, a group led by the area’s  top hospitality businesses, producers and manufacturers. 


A recent invitation to Scotland’s Creative Places Awards in Kilmarnock, gave me the opportunity to speak to some of the great producers who are part of Taste Ayrshire and to taste some great food products. With entrants to the awards along with their supporters attending from the length and breadth of Scotland, it was great opportunity for Taste Ayrshire to showcase the best of food and drink in the area.

 Here’s a snapshot of some of the producers I met.

Dunlop Dairy owned by farmer and cheesmaker, Anne Dorward  produces an award winning range of 8 cheeses from the dairy’s  small herds of Ayrshire cows and goats. The cows milk cheeses include the hard Ayrshire Dunlop and the Smoked Dunlop, along with 3 soft cheeses, Aiket, a Brie,Camembert style cheese, Clerkland Crowdie and Paddy’s Milestone. The goats cheeses, made with milk from Anne’s Saanen and Toggenburg goats include the extremely popular Bonnet, a hard cheese and the two soft cheeses, Ailsa Craig and Glazert.

dunlop cheese

The  cheeseshop and tearoom at Dunlop Dairy is well worth a visit. It offers the very best in simple fresh homemade food and of course stocks the full range of Dunlop cheeses. You’ll also find Dunlop Cheese on sale with Petrie Fine Foods at Ayrshire & Glasgow farmers markets.  A full list of stockists can be found at

Everything Chilli owned by Lynn Duthie, makes a range of chilli spreads along with a selection of chilli based seasonings. The spreads include Pepper & Pear, Lime Shred and Original Chilli, and  I particularly liked the range of seasonings designed to add flavour and an extra chilli kick to a range of dishes.  A full range of Lynn’s products, stockists and the farmers markets Everything Chilli attends can found at

everything chilli

Fencebay Fish, situated at Fairlie on the Ayrshire coast is a firm favourite of mine. Not only do they catch and harvest their own fish and seafood, they also have their own smokery and ‘Fins’ restaurant on site. Fencebay is very popular with customers at farmers markets, not only in Ayrshire but throughout the West of Scotland where there’s  always an extensive range of fresh fish on sale.  Check out to see the full range of smoked & cured products, fresh fish & shellfish and to find out more about Fins Restaurant.


Barwheys Dairy is another of Ayrshire’s award winning cheesemakers. Owner Tricia Bey makes the award winning Barwheys Cheddar at her dairy in Maybole. Having visited the dairy and  made cheese with Tricia last year, I needed no introduction to this delicious cheese. Barwheys is an unpasteurised cheese, and is made with milk from the dairy’s own herd of pedigree Ayrshire cows. No more than 45 truckles of the hard cheese are made each week and these go on to mature for between 12 and 18 months. In 2012, the first truckles of the now popular ‘Barwheys Beastie‘, a 24 month old matured cheddar were released for sale  and occasionally a smoked version of the cheddar is available. For for further information and stockists, see  The full blog post about my cheesmaking experience at Barwheys Dairys can be found in the January posts of this blog.

two truckles


Little Doone Foods is another firm favourite of mine. I’ve been using their balsamic dressings since Colin and Tanya Hanna started the company back in 2007, with their Original Sweet Balsamic Dressing. Since then, another 8 dressings have been added to the range including, Orange Zest, Raspberry, Ginger, and an appropriately Scottish flavour, Whisky. All are based on the Original Sweet Balsamic Dressing, a product that sits somewhere between a balsamic vinegar and a reduction.  With a good range of flavours, the products  have great versatility and can add quickly add an extra depth of flavour to a recipe. Use as a dressing for salads or add to cooked dishes for extra flavour, use in marinades or simply enjoy with crusty bread.

little doone

Little Doone Dressings  are available on line at http://www.littledoonefoods and  from delicatessens, specialist food stores, farm shops and garden centres, nationwide.

Round Square Roastery  Although coffee is not a locally grown product in Scotland, this is Ayrshire’s only roastery and wholesale supplier of ethically sourced coffee and ‘Directly Traded‘ beans from family farms in South and Central America. Owner and Head Roaster, Heather Stevenson, started Round Square Roastery in August 2013 and now supplies hotels, restaurants, coffee houses, delicatessens and the public with 100% Arabica bean coffee. Heather’s small dedicated team are passionate about the whole journey from farm to cup. There are currently 7 blends available in the Round Square Roastery range including their own house blend and ‘The Gentleman’s Blend’. All are available from the on line shop. Find out more about  Round Square Roastery and the stories behind their coffees at


To find out more about about Taste Ayrshire, the many food producers, restaurants and hotels in the area, visit