News

An insect farmer, a tallow producer and a beekeeping group are seeking to base themselves at Balcaskie Estate in the East Neuk of Fife through Scotland’s first Pitch Up! project. 

The trio of businesses have been announced as finalists of Pitch Up! The innovative scheme enables small businesses’ access to rural areas, providing opportunities to use land in a way that would not otherwise have been possible without renting or buying land. Launched in Scotland for the first time in October, Pitch Up! invited applications from a diverse range of businesses with sustainability at their heart. 

The finalists for Balcaskie Estate Pitch Up! 2023 season are:

• Fife Insect Farm: Helena is aiming to found the first insect farm in Scotland to produce feedstock for pet, poultry and fish food. There is a growing demand for sustainable, high protein feed, which is almost exclusively imported from abroad at present. 
• The Scottish Tallow Co: Tallow is an ancient source of healthy fats, treasured for its nutritional benefits and stability at high temperatures. Mostly lost as a kitchen staple in the rise of industrial seed oils, it is slowly coming back into mainstream awareness as a high-value food product. Right now, most of the fat removed during the butchering process is a waste product, and The Scottish Tallow Co seeks to reduce this waste by rendering and purifying it into a shelf-stable, long-lasting and nourishing culinary must-have.
• Fife Beekeepers Association: Association members of the Scottish Beekeeping Association. It is hoped that the Fife Beekeepers Association will build a number of hives across the Balcaskie Estate and teaching apiary, supporting biodiversity and pollination. The beekeepers would also lead educational tours and supply businesses based at Balcaskie and beyond with local honey and beeswax.

The finalists will now be invited to the Pitch Up! panel, enabling them to present their business plans in more detail, draw on the panel’s expertise to evolve these plans, and discuss the best ways of bringing their visions to life.

Pitch Up! provides opportunities for sustainable businesses to use fertile land and join a community of makers, benefiting from shared resources, expertise and retail opportunities. Founded in 2021 by Tim May of Kingsclere Estates in Hampshire, Balcaskie is the second partner estate (and first in Scotland) to join the project – and it is hoped that more land owners across the UK will join for the 2024 season. 

Each finalist has been shortlisted for its potential contribution to the circular economy approach demonstrated at Balcaskie. Collaborative ‘enterprise stacking’ allows businesses to work together, sharing knowledge, experience and resources to make the best possible use of the land. This allows for the redistribution of waste materials for use in other businesses’ sustainable production. The creation of such a group of businesses supports year-round rural employment and contributes to thriving communities.

Sam Parsons, estate manager at Balcaskie said: 

“We were blown away by the diversity of applications we received as part of  Pitch Up! and are looking forward to moving forward with these three finalists. I know that we were all heartened by the number of passionate people who are working to create a more sustainable future for Scotland. This process really shows the scope for new and improved approaches to farming and production in our area and beyond.” 

Balcaskie Estate covers 2,000 acres in the East Neuk of Fife. With an organic and regenerative focus, farming practices include mob grazing, actively working to improve soil health, native wildlife conservation and the reintroduction of heritage breed livestock. At the heart of the estate is Bowhouse, a growing community of producers, which works to transform local ingredients into artisan food and drink. The Bowhouse Market Weekends have become a well-established fixture, welcoming around 4,200 members of the public every month.  

The Pitch Up! team is calling for other farms and estates across the country to get involved in 2024 as Pitch Up! partners. For more information and to sign up to email updates, go to pitchupandgrow.com

Holyrood Distillery launches its 2nd single malt whisky, Embra, setting the stage for an exploration into peated whisky on Friday 15 March.

Embra is the first in a series of single malt whiskies set to release in 2024, with each unique expression designed to demonstrate the independent distillery’s creativity and barrier breaking approach to whisky making. 

Distillery Manager, Calum Rae, said, 

“At Holyrood Distillery, we are relentlessly focused on experimentation and innovation to produce exceptional, interesting and flavourful spirits. We won’t be creating a core range of whiskies, instead we’ll be focusing on small batch releases – this means each expression will let our whisky makers push the flavour boundaries.

“Edinburgh is the gateway to Scotland for many people and this is the idea at the heart of the first of this series. Embra is triple-cask matured with a variety of yeasts and malts  including chocolate malt, heavily peated malt and passion fruit wine yeast. This combination creates the perfect balance of bold smoky flavours and textures of peated whisky, while still being accessible to a new whisky drinker.”

Embra also reveals the illustrative ‘lino-cut’ label design style, which takes inspiration from iconographic images of St Leonard – not only is Holyrood Distillery located in St Leonard’s Lane in Edinburgh’s southside but St Leonard was the patron saint of barrel makers. 

Founded in 2019, Holyrood Distillery is dedicated to producing spirits that are truly worthy of Scotland’s capital city and its proud past as a centre of brewing and distilling. 

In October 2023, the urban distillery launched its inaugural single malt, Arrival, one of the first single malt whiskies produced in Edinburgh in a century.

Embra is priced at £67 and will be available via Master of Malt, Whisky Exchange, Hard to find Whisky, Royal Mile Whiskies as well as Holyrood Distillery’s online shop. 

For further information on the full product range and newsletter subscription, visit https://holyrooddistillery.co.uk/

High-res images available here

Holyrood Distillery
19 St Leonard’s Lane,
Edinburgh
EH8 9SH

0131 285 8977 

For media enquiries, please contact:

Nikki Whyte on nikki@soundbitepr.co.uk

Abie Dobie on abie@soundbitepr.co.uk 

The Michelin Guide Great Britain & Ireland 2024 has announced that Heron, located in Leith, Edinburgh has retained its Michelin Star. Chef patron, Sam Yorke, made history when the star was awarded in 2023 as the youngest chef in Scottish history to receive the glittering honour for their restaurant at the age of 25.  

The prestigious culinary guide writes of Heron: 

“There is such a pleasant feel to this neighbourhood restaurant, courtesy of a bright, clean look that’s matched by warm and unstuffy service. The skilful cooking is founded on fine Scottish produce, whether that be excellent wild sea bass or the finest berries from Fife. The tasting menu will allow you to make the most of the chefs’ talents, and all fits together like a well-crafted jigsaw. Ask for a table by the window if you want to watch the world go by around the Port of Leith, or opt for a seat at the spacious counter.”

On retaining his star, Sam (now 26) has commented:

“I feel extremely lucky to have the stunning natural larder of Scotland and the UK to inspire Heron’s dishes and to have my young dynamic team here at Heron, who bring creativity and passion for hospitality and outstanding service. From walking through the doors to leaving at the end of the night, every single member of our team plays a pivotal role and I am grateful for their hard work being recognised by the Guide for a second year. Receiving a star has meant national and international acclaim for Heron in what is a very tough time for hospitality and I feel incredibly fortunate. I’m very much looking forward to a truly exciting year ahead for Heron with my team.”

With a network of local, Scottish and British producers, the menu, at Heron, is a celebration of the UK’s natural larder using the best ingredients, skilled techniques, classic and international flavours to create a Michelin-worthy dining experience. Current dish highlights include hand dived Orkney scallop served raw with hazelnut oil and caviar, Sika deer with shiitake mushrooms and pepper dulse and Valrhona chocolate with malt and caramel.

Serving a choice of tasting and a-la-carte menus, Heron is open for dinner from Wednesday – Sunday and lunch on weekends. On The Shore in Leith, huge windows give views of the river meeting the sea and imbue an open plan dining room with natural light with split level raised seating and elegant wooden chairs at the forest green wood panelled bar. 

Sam is supported by an incredibly talented young team both in the kitchen  and front of house, including Seoridh Fraser, Restaurant Manager and Bar and Beverage Director, Edgar Lumsden-Morris Pastry Chef and Kate Cummings as Sous Chef.

Originally from Rochdale in Manchester, Sam trained at the Edinburgh New Town Cooking School and cites chef Dominic Jack of Castle Terrace, Edinburgh, where Sam worked and was promoted in just two years from Commis to Sous Chef, as his mentor. Opening Heron in the same year he turned 21, Sam was named in The Code 30 Under 30 Class for 2023/4 as one of the most innovative young chefs in the UK and earnt his first Michelin Star for Heron at 25. 

There were no new entry one stars for Scotland however, Edinburgh retained their five Michelin star restaurants, with three of these in Leith. This means that Leith has the highest concentration of Michelin star restaurants per square metre outside of London, making it a foodie capital for the UK.  

The full list of Michelin star restaurants in Scotland for 2024:

Heron, Leith, One Star

Cail Bruich, Glasgow, One Star

Condita, Edinburgh, One Star

UNALOME by Graeme Cheevers, Glasgow, One Star

Timberyard, Edinburgh, One Star

The Kitchin, Leith, One Star

Restaurant Martin Wishart, Leith, One Star

Loch Bay Restaurant, Stein, One Star

The Peat Inn, Fife, One Star

Glenturret Lalique, Perthshire, Two Star (New)

Andrew Fairlie, Gleneagles Hotel, Auchterarder, Two Star

www.heron.scot 

0131 554 1242 

Instagram: @heron.scot 

Heron, 87 – 91 Henderson St, The Shore, Leith, Edinburgh EH6 6ED 

Dinner: Wednesday to Monday (17:30 – 21:00) 

Lunch: Saturday & Sunday (12:00 – 14:00) 

Renowned chef Gary Townsend is set to open his first solo venture, Elements in the Glasgow suburb of Bearsden.

Gary has been head chef at Glasgow’s 3 AA Rosette One Devonshire Gardens for the last six years with an illustrious career spanning 20 years. He’s staged at some of the UK’s most prestigious kitchens, including L’Enclume, Restaurant San Bains, Hibiscus and
The Kitchin. He then moved to Scotland, joining the team at Restaurant Martin Wishart, Cameron House, where he played an integral role in it gaining and retaining its Michelin star.

Based in the heart of Bearsden, Elements will be a simple, yet elegant fine dining restaurant that focuses on delivering exceptional food and service. Gary will utilise ingredients sourced from Scotland’s most committed producers and farmers, such as ABR Fine Foods in Bearsden; game from Millbank Farm, Lockerbie; and fresh shellfish and seafood from The Fish People, Glasgow.

Gary brings a touch of understated luxury to his first solo restaurant, with a natural ability to combine provenance and high-quality ingredients to create memorable and stand-out dishes. The 40-cover restaurant, which opens this spring, will serve an evolving tasting menu and la carte option for evening service, with the addition of a smaller four course menu at lunch. Including a vegan tasting menu as standard, Elements also aims to cater for a variety of preferences. The carefully curated wine list will feature new and old world wines, including organic and vegan bottlings, as well as a selection of premium non-alcoholic offerings.

Gary said:

“Opening my own restaurant has been a lifelong dream and has taken nearly two years of planning. My vision for Elements was always for us to be situated in the heart of a welcoming and tightknit community. With close friends in the area, Bearsden has always felt like my home from home, and I couldn’t think of a better location for us to be in.

“Our aim is to provide both the local and wider community with a new go-to for fine dining, delivering exceptional food and an unparalleled level of service, a special place where people can go to celebrate and create life-long memories in a relaxed and comfortable space.”

With around £400,000 of investment, Element’s new home will undergo a major refurbishment before opening, with the addition of an accessible WC and better utilisation of current floorspace for improved access. As the restaurant gears up for its grand opening, it will also contribute directly to the community, with the creation of 15 new, local jobs.

Follow Elements on Instagram and sign up to the newsletter on the website for updates.

Address: 19 New Kirk Rd, Bearsden, Glasgow, G61 3SJ

Kevin Dalgleish, chef-patron of Amuse in Aberdeen, and Calum Montomery, chef-patron of Edinbane Lodge on the Isle of Skye, will be returning to screens on Tuesday the 13th of February for their second TV appearance on Great British Menu. Kevin and Calum will be representing Scotland in the nineteenth season of the BBC cooking show, alongside a line-up of exceptional Scottish culinary talent. Their rivals include; Ajay Kumar, chef-patron of Swadish by Ajay Kumar, and David Millar, executive chef at Jupiter Artland.

Kevin Dalgleish says:
“Starring on  Great British Menu last year was one of the highlights of my career, so when I was asked to compete again this year, I jumped at the chance. I’ve been a huge fan of the programme ever since it first aired, and it has been such a joy to compete against such a seriously talented group of Scottish chefs. The support I received from customers, locals, and the general public last year was astonishing, and I’m really looking forward to everyone at home watching my journey on the show for the second time around. 

“This year’s brief was The Olympic and Paralympics, which was so much fun to play around with, and tie into Scottish sporting history. I’m looking forward to people seeing my creative interpretation of the theme through dishes that showcase Scotland’s natural larder.”

Calum Montgomery says:
“This year’s theme was an exciting one and gave me the opportunity to be creative in producing exciting dishes to showcase Scotland’s natural larder of which I am so proud.”  

“It’s been a pleasure to be back in the Great British Menu kitchens, it’s always a challenge under the pressures of the lights and cameras and such as a world away from my kitchen on the Isle of Skye. It was great to share the kitchen with such talented chefs across Scotland and I’m looking forward to the public and our loyal customers watching the story unfold’. 

The first episode of the Scottish regional heat is set to air on Tuesday, 13th of February, at 8pm on BBC Two and iPlayer. 

Holyrood Distillery has released a sherry cask edition in its award-winning rum line – Elizabeth Yard. The new release offers an unconventional rum blend, made from a distinct selection of rums sourced from three small independent distilleries from across the globe; and finished at Elizabeth Yard, Edinburgh.

Holyrood Distillery’s mission with Elizabeth Yard is to source rare and exciting rums from across the world, using only producers who use 100% locally grown sugarcane, before finishing these in the finest wood they can find. This ‘Sherry Cask Edition’ includes single estate molasses rum from The Philippines, blended with high ester pot still rum from Ghana, and aromatic cane juice rum from Vietnam. Each rum in the blend has been specially selected for its quality, and expertly blended for flavour. Refined in sherry casks, the result is a delicious combination of rich tropical notes, luxurious depth, and lingering warmth.

Distillery Manager, Calum Rae, says:

“Our sherry cask edition rum offers a more accessible option for people wanting to explore premium rum. With notes of foamy bananas, raisins and red fruits, this liquid is perfect sipped neat, and stands out like an island in the storm when mixed into a cocktail.”

Every element of the liquid has been carefully considered, including its packaging. While the Elizabeth Yard bottle shape is reminiscent of an original Navy Rum flagon, the vibrant pattern is inspired by the famous dazzle design – a pattern invented for, and applied to, naval ships as a unique form of camouflage. The packaging design pays tribute to the origins of Royal Elizabeth Yard and its relationship to the nearby Naval Bases on the Firth of Forth at South Queensferry, whilst also being evocative of those deep, warm, and rich sherry flavour notes.

Elizabeth Yard’s Sherry Cask Rum will be available to buy online and in-store from Friday 9th of February for £34. For all updates, please sign up to Holyrood Distillery’s newsletter via their website.

Recognised as Visitor Attraction of the Year at Icons of Whisky 2021 Awards and shortlisted as Tourism Destination of the Year 2022 at the Scottish Whisky Awards, Holyrood Distillery is located at the base of Arthur’s Seat.
For further information on the full product range and newsletter subscription, visit https://holyrooddistillery.co.uk/

Scotland’s first non-alcoholic brewing company, Jump Ship Brewing, has opened a new purpose-built 20 hectolitre brewery in Midlothian. 

Founded by Sonja Mitchell who ‘jumped ship’ from her marketing job to brew non-alcoholic beers, the brewery has already gained awards for its small-batch releases and looked to secure a site which could quadruple production to meet the growing demand using 100% renewable energy. 

Recent research released by YouGov showed that almost half (44%) of Britain’s youngest drinkers (18-25 year olds) are opting for low and no-alcohol alternatives, up from 31% in 2022. 

Sonja launched a crowdfunding campaign last year which exceeded its target of £300,000 in days with investors from across the UK, demonstrating the rising popularity of the no and low alcohol movement. 

Sonja Mitchell, Managing Director of Jump Ship, said:

“As an independent brewery, I dreamed that we might be able to dock ship and open our brewery someday and this feels like such a huge achievement for our team. 

“Many people might have tried non-alcoholic beer, but few people know how we make our beers naturally without alcohol, so we’re looking forward to rolling up the shutters and welcoming people in.

“The funding bid has allowed us to expand and explore new contracts in new territories and get our cans to customers on new shores and close to home with on and off trade sales. We start brewing this week in our new home, with our first cans from the new brewery available from next month.” 

The move also means that Jump Ship are offering brewery tours for the first time, priced from £20 per person and available to book on their website. Each tour lasts between 60 – 90 minutes and includes a tour of the brewery space, plenty of samples during a guided tasting and a branded tote bag with a can or two to enjoy at home.

Jump Ship Brewing has a strong charitable focus at its heart with a commitment from the outset to donate at least 10% of their profits to a variety of charities, which are nominated by Jump Ship’s customers or ‘ship mates’ as they are described. All beers are also gluten free, suitable for vegans and contain the same amount of alcohol per can as a ripe banana.