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Brewery taproom at Bowhouse launches programme of music and limited edition bottlings

A programme of live music has been launched at the Futtle brewery taproom at Bowhouse in Fife, alongside a selection of limited edition drinks bottlings.

The taproom sits within the brewery and acts as a bar, performance hub and vinyl store for the resident record label, Triassic Tusk Records. It is now open to the public every Friday, Saturday and Sunday from midday.

The organic microbrewery has been installed within Bowhouse over the last few years and focuses on the development of farmhouse style beers, developed using foraged ingredients and natural fermentation. Brewers Lucy Hine and Stephen Marshall have just kegged their first beers which are available to taste for the first time, exclusively from the taproom from Saturday 5th of October.

The brewery taproom will be a welcome addition to the vibrant local music scene with regular live performances lined up and an open-mic night on the first Saturday of each month.  Confirmed acts include

• Scottish folk musician, Alasdair Roberts who will be introducing his latest album ‘The Fiery Margin’ on 18th October
• King Creosote and Mairearad Green who will launch the next instalment of their Buoy Gull collaboration on 10th November
• Moman Studio One book launch and DJ set on 30th November
• Glasgow based band, Hank Tree who are playing on 7th December.

In addition the first Friday of every month will see the taproom host a new arts event, JAMP. A collaborative project with King Creosote (Kenny Anderson), artist Keny Drew and Triassic Tusk, the evenings will focus on the creative talent in the East Neuk of Fife. The sessions will incorporate multi-media performance, music, lectures and film.

Tickets for events are available on EventBrite with a small number of tickets also available on the door.

As well as the brewery’s own organic beer, the bar is also stocked with an extensive list of natural wines and ciders, rare whiskies and dark spirits, plus regular, changing bottlings of house rum.  The couple also make their own organic kombuchas and other fermented sodas.

Stephen and Lucy also have a range of limited edition spirits flavoured themselves using local botanicals and foraged ingredients.  This will include a second batch of their sell-out spiced rum.  Future bottlings will include an organic gin focusing on coastal botanicals from Balcaskie Estate, on which Bowhouse is based.

The brewery is one of a number of artisan food and drink producers based at Bowhouse in the East Neuk of Fife. Bowhouse opened in 2017 as a dedicated space for makers transforming local ingredients into high quality food and drink. Since then it has become central to the national food conversation and a destination for locals and visitors alike who are able to enjoy the free monthly market weekends with fresh produce from across Scotland, street food and live music.  The next Bowhouse Market Weekends take place on 9^th – 10^th November and 14^th – 15^th December.

As the brewery develops, Futtle will focus on the production of a small, organic range of farmhouse beers and single malt whisky . Their drinks will be made with single estate, organic grain from the fields nearby, and water from an onsite borehole, which means that the changes in the harvests, seasons and land will have an effect on how each batch tastes.

Visitors to the brewery’s taproom can also enjoy cheese and charcuterie plates to accompany the music and drinks; or dishes from the neighbouring Mill House café which services up a range of wood-fired sourdough pizzas.  The Mill House opened at Bowhouse this spring and works with the growers and producers based there to showcase local produce on the menu.

Find out more about Bowhouse at https://www.bowhousefife.com or on:

twitter.com/BowhouseFife

facebook.com/BowhouseFife

instagram.com/bowhousefife

Autumn open date for The Kinneuchar Inn

Renowned chef, James Ferguson and partner Alethea Palmer are set to open The Kinneuchar Inn in Fife this autumn.

James, who has worked alongside the likes of Angela Hartnett at The Connaught in London will bring his unique cookery to Scotland for the first time. The pub in the East Neuk village of Kilconquhar has been closed for two years whilst undergoing refurbishment and will reopen at the end of September with Alethea managing front of house.

The Kinneuchar Inn will retain the traditional pub area, which has long been at the centre of village life, with a separate dining area for 32 covers, a private events space, and a cosy nook for drinks and bar snacks.  With open fires, furniture carefully crafted from local wood and its own growing area, the inn will provide a relaxed setting for locals and visitors alike.

The menu will focus wholeheartedly on the integrity of the ingredients without over-complicating the plate. With most dishes changing daily, everything on offer will feature foods both wild and farmed that have been sourced directly from the nearby Balcaskie estate and producers nearby: from locally caught fish and shellfish, native breed meats and game, and organically grown or foraged vegetables and fruit. With a new purpose-built butchery, James and the team will work closely with local farmers to source whole carcasses, which he can butcher on site.

The restaurant will open for lunches (Thursday to Saturday) and dinners (Wednesday to Saturday) and a long, relaxed Sunday lunch.  The pub will be open from Tuesday evening through to Sunday and will serve a range of local, British and European beers alongside a carefully selected wine list.

James has been a driving force in the East London food scene for the last decade and is much admired by food industry insiders. He is known for his particular take on modern British cooking with an eye on diverse global influences: Scandinavian pickles, Middle Eastern spice, Southern European seasonality. An executive chef with 20 years of experience in the industry, he has worked at The Connaught, as launch head chef at and mastermind behind Beagle in Hoxton, and headed the kitchen at Rochelle Canteen with Margot Henderson. Originally from Halifax with Scottish/Greek heritage, James grew up helping in the kitchen of his parents’ acclaimed Yorkshire restaurant. James initially trained as a classical pianist before going back to his true first love, cooking.

For the last eight years Alethea Palmer has been General Manager at Arnold & Henderson, one of the most talked about restaurants and catering companies in London. She oversaw the running of Rochelle Canteen in Arnold Circus and has also designed and executed carefully tailored events across the world – from major art openings to celebrity weddings, as well as intimate high profile private dinners.

The Kinneuchar Inn, 9-11 Main Street, Kilconquhar, Fife, Scotland KY91LF

www.kinneucharinn.com

Twelve Triangles, run by Rachel Morgan and Emily Cuddeford, will open its fourth bakery shop in the Dalry area of Edinburgh on 16^th September 2019. Located on 50 Dalry Road, the 500sq ft, 15 cover shop will be open from 8am to 5pm Monday to Sunday, and will serve a selection of their signature sourdough loaves, sweet pastries, doughnuts, sandwiches and coffee.

Working entirely with cold prove, slow fermentation sourdoughs, the Twelve Triangles breads and pastries work on a three to four-day cycle with everything made and hand-shaped by the team of in-house bakers. No additives or improvers are used in their doughs. Sourdough breads on offer will include white and wholemeal varieties, as well as more unusual loaves like charcoal, Miche, sunflower and rosemary seed and a porridge loaf.

The new site will offer a space to sit with a coffee and a pastry to meet and work, as well as a less formal comfy area at the back of the shop for people who want somewhere to unwind and relax. The style will remain in keeping with the other three shops. There will also be a shelved wall section for takeaway selling Twelve Triangles bakery products, coffee and also their retail range including the bakery’s varying flavours of caramel, which have developed something of a cult following.

Rachel and Emily will also be expanding the range at the Dalry location with a selection of freshly made salad pots, bircher muesli and sandwiches. The fourth shop will offer an expanded sweet treat range too – perfect for afternoon tea and coffee visits. This will include a selection of tarts and loaf cakes to which guests can add Twelve Triangles’ signature cultured cream or jam or even their peanut butter cream cheese.

Rachel and Emily comment on the Dalry opening:

“We can’t wait to open our fourth shop in this vibrant area of Edinburgh, welcoming new customers as well as existing ones. This is becoming a really exciting part of the city for food-lovers and we hope Twelve Triangles will fit in well. We will continue to offer our customers the highest-quality products we possibly can as ultimately, it’s them we are making our goods for. We also have exciting plans in the pipeline to add a workshop space to the Dalry site in early spring next year, so watch this space…”

Twelve Triangles make all their products including their jams, custards, fillings and ricotta daily in their Edinburgh bakery, using local, seasonal and organic ingredients wherever possible.  The shops stock a changing roster of caramel sauces too: from malted beer caramel to whey caramel. Aside from their amazing loaves, are a seasonal range of pastries which at any time might include the likes of blackcurrant and pistachio croissants, raspberry bakewell bars, a vast range of doughnuts and cinnamon buns. They also offer a vegan range including vegan morning buns with lemon and cardamom sugar.

Twelve Triangles Dalry

50 Dalry road, EH11 2BA

twelvetriangles.com/

instagram.com/twelvetriangles/

From woodland walks and wild food feasts to wellness workshops and foraged cocktails, the programme for the first ever Foraging Fortnight, was launched today.

This brand new festival brings together over a hundred events across five diverse regions of Scotland: from the rolling hills of Lanarkshire, the golden beaches and fields of Fife; the mountains and coast of Moray; to the woodlands and lochs of the Forth Valley and Loch Lomond area; and the diverse islands of Orkney.

The LEADER funded project will take place from 31^st August – 15^th September, allowing people to explore Scotland’s natural places and increase their knowledge of wild food and medicinal plants.

Events include:

• The Scottish Wild Food Festival: taking place on 14^th September on Cardross Estate in the Loch Lomond and Trossachs National Park. This brand-new event will include a series of hands-on foraging, mindful workshops, folklore walks throughout the estate and the chance to try freshly prepared food and drink made of wild ingredients. The event will also include spectacular one-table feasts from Buck & Birch’s Rupert Waites and Marysia Paszkowska of Monachyle Mhor.
• Living Off the Land: Eva Gunnare, a food and culture connoisseur from Swedish Lapland will be running a series of events across all five regions sharing her insights into foraging in the Arctic Circle, blending traditional recipes with modern creations.
• Forage to Make Hedgerow Jelly: A free event at Fife’s Cambo Estate showing participants how to forage for ingredients to make your own hedgerow jelly.
• Clyde Valley Apple Walk: an exploration of Clyde Valley’s heritage apple trees with a historical walk through Kirkfieldbank Community Orchard where the past is brought to and nature, conservation and food production go hand in hand.
• Explore the Edible Seashore: the opportunity to explore marine life and discover the edible seaweeds that grow locally in Moray along with a demonstration to show how coastal ingredients can be cooked.
• Old Ways and New Journeys: this Orkney event contains fascinating insights from instructor Zeki Basan, who grew up in a remote part of the Cairngorms. A glacier guide in Iceland and a wilderness instructor in Scotland, he describes the skills of survival used in the past in Scotland and by indigenous people today.

The festival programme has been designed to encourage people of all ages to participate safely and responsibly in different foraging activities, while discovering some of the most breath-taking parts of Scotland. Offering a range of free and paid-for tickets, each region has tailored the two-week festival to showcase its surroundings and unique local flora. Participants will be able to forage for medicinal plants, learn how to cook with wild ingredients or attend one of the many feasts of foraged food.

Catharine Idle, Programme Coordinator for LEADER in Fife, said:

“This is the first time an event like this has taken place in Scotland and I’m delighted by the strength, diversity and ambition of the programme.  From mindful workshops and wild food feasts to talks from internationally renowned wilderness experts, Foraging Fortnight truly celebrates Scotland’s rural areas and shows the wealth of opportunities for everyone to get involved in foraging.”

The festival aims to leave a legacy of increased public awareness and expertise of sustainable foraging along with a greater understanding of the health and wellbeing benefits of foraging in natural environments. The festival will be repeated in May 2020 in four of the regions and in September 2020 in Orkney.

Foraging Fortnight events will encourage adherence to Scotland’s Outdoor Access Code and organisers have put together foraging guidelines to ensure that those taking part are doing so in a safe and responsible way.

The full programme will be announced on www.foragingfortnight.co.uk .

Foraging Fortnight is part of Scottish Food & Drink Fortnight, which runs from 31^st August to 15^th September.

@foragingfortnight

@foragingfortnight

@foragingF

A new festival focusing on locally gathered wild food is to take place at Cardross Estate in Stirlingshire this September.

The beguiling Cardross Estate stretches over 4,500 acres of park, wood and farmland and the festival will be the first of its kind to be hosted in the grounds, offering a venue with a rich variety of foraging habitats. Perched above the River Forth with spectacular views in every direction, Cardross Estate is within easy reach of three of Scotland’s major cities – Stirling, Edinburgh and Glasgow.

Douglas Johnston, Chair of Forth Valley and Lomond LEADER says:

“The Scottish Wild Food Festival is a ground-breaking project that encourages people to learn more about foraging and understand its benefits. This area is rich in wild food, making it a perfect location for the festival with an abundance of ingredients for people to explore. I’m delighted to launch the first festival of its kind in Scotland at Cardross Estate”.

The full line up of The Scottish Wild Food Festival will be announced on the Foraging Fortnight website www.foragingfortnight.co.uk

Tickets are priced at £8 per adult with free entry for children. Tickets are available for the morning session between 10am – 2pm and the afternoon session 2pm – 6pm.  Some events and workshops within the festival are individually priced, all event and workshop purchases include free entry to the festival.

The Scottish Wild Food Festival is one of the key events of Foraging Fortnight, a LEADER funded project that draws together events across Forth Valley and Loch Lomond, Fife, Lanarkshire, Orkney and Moray.  Foraging Fortnight runs from 31st August to 15th September. The festival is also part of Scottish Food & Drink Fortnight, which runs 31^st August – 15^th September.  The Scottish Wild Food Festival will be repeated in May 2020 with dates yet to be announced.

Foraging Fortnight, a brand-new festival taking place across five diverse regions of Scotland this autumn, has been announced.

From coastal exploration to herbal wellness, wild food feasts to fireside evenings and topical talks, Foraging Fortnight will allow people to explore Scotland’s natural places and increase their knowledge of wild food and medicinal plants through a series of events.

The LEADER funded project will take place from 31^st August – 15^th September across five of Scotland’s distinct regions:  From the rolling hills of Lanarkshire, the golden beaches and fields of Fife; the mountains and coast of Moray; to the woodlands and lochs of the Forth Valley and Loch Lomond area; and the diverse islands of Orkney.

The festival programme has been designed to encourage people of all ages to participate safely and responsibly in different foraging activities, while discovering some of the most breath-taking parts of Scotland. Offering a range of free and paid-for tickets, each region has tailored the two-week festival to showcase its surroundings and unique local flora. Participants will be able to forage for medicinal plants, learn how to cook with wild ingredients or attend one of the many feasts of foraged food.

Events already confirmed in the growing line up include The Scottish Wild Food Festival taking place on 14^th September on Cardross Estate in the Forth Valley and Loch Lomond area. This brand-new event will include a series of hands-on workshops, bread-making courses, folklore walks throughout the estate and the chance to try freshly prepared food and drink made of wild ingredients. The event will also include spectacular one-table feasts from Buck & Birch’s Rupert Waites and Marysia Paszkowska of Monachyle Mhor.

Further north, a significant part of the acclaimed Orkney International Science Festival will be dedicated to the theme with foraging walks, food workshops and a look at the health and nutrition benefits of seaweed with an evening of Neolithic inspired foraged food.  The festival welcomes Eva Gunnare from Swedish Lapland who will be giving talks and tastings on summer foraging for Arctic herbs and Zeki Basan from the Cairngorms, who will be hosting a series of workshops from tanning fish skins to bush craft outings.

Wendy Barrie, Scottish Food Guide said:

“Scotland is an ideal place for foraging; from woodland fungi and flowers to seashore areas.  The five regions taking part in Foraging Fortnight will showcase the true diversity of habitats and we hope that the events will provide opportunities for visitors and local communities alike to discover some really special places.  Foraging is an activity that’s outstanding for mental and physical fitness and something that is truly accessible to everyone.”

Fiona Richmond, Head of Regional Food at Scotland Food & Drink, added:

“It’s great to see this exciting new initiative take place during this year’s Scottish Food & Drink Fortnight, which celebrates Scotland’s reputation as a Land of Food and Drink and the role it plays in driving a vibrant tourism sector. Foraging Fortnight will encourage curious foodies to get out and about and discover some of the fantastic wild produce that grows along the coasts and in the woodlands of Scotland, offering everyone the opportunity to explore, learn and be inspired by our iconic scenery and diverse local larder.”

The festival aims to leave a legacy of increased public awareness and expertise of sustainable foraging along with a greater understanding of the health and wellbeing benefits of foraging in natural environments. The festival will be repeated in May 2020 in four of the regions and in September 2020 in Orkney.

Foraging Fortnight events will encourage adherence to Scotland’s Outdoor Access Code and organisers have put together foraging guidelines to ensure that those taking part are doing so in a safe and responsible way.

The full programme will be announced on www.foragingfortnight.co.uk

Foraging Fortnight is part of Scottish Food & Drink Fortnight, which runs from 31^st August to 15^th September.