News

Extended Calendar of Night Markets at Balgove Larder

A popular destination for its own home grown produce and wood fired barbecue, local drinks, craft and street food with a soundtrack of live music, Balgove Larder’s calendar of Night Markets has been extended.

The 2019 Night Markets at the acclaimed St Andrews farm shop will start with a new April market and continue on a monthly basis into September. December will see the popular Christmas Night Market take place across two nights for the first time.

The Night Markets are free to attend and take place on the first Tuesday of the month between April and September with the two Christmas markets on the first Tuesday and Wednesday of December:

Tuesday 2nd April, 5pm – 9pm
Tuesday 7th May, 5pm – 9pm
Tuesday 4th June, 5pm – 9pm
Tuesday 2nd July, 5pm – 9pm
Tuesday 6th August, 5pm – 9pm
Tuesday 3rd September, 5pm – 9pm
Tuesday 3rd December, 4pm – 8pm
Wednesday 4th December, 4pm – 8pm

The markets are held in Balgove Larder’s famous Steak Barn, a distinctive converted sawmill with walls made from recycled potato crates and a huge wood-fired barbecue at its centre. Visitors will be able to choose from a menu of dishes straight off the grill or select snacks from the changing roster of the latest street food outlets.

Shoppers will be able to stock up on fresh produce from Balgove Larder’s master butchers and vegetable growers as well as a range of delicacies from other local food and drink producers: from chocolates to cakes, craft beers to wines, as well as a carefully edited selection of craft makers. While those looking for some entertainment will be able to enjoy live music as they take in the atmosphere and sample the produce.

Balgove Larder comprises a Farm Shop, Steak Barn, Butchery, Flower Shed, Home Store and Cafe supplying top quality, local, seasonal produce as well as meat direct from the farm through its traditional butchery.

For more information on Balgove Larder call 01334 898145, email info@balgove.com or visit www.balgove.com.

Balgove Larder is open daily 9am to 5pm.

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For press enquiries, images or interviews, contact Martha Bryce martha@soundbitepr.co.uk

9^th/10^th March, 13^th/14^th April, 11^th/12^th May

10am – 4pm, Free of Charge

A new calendar of events for 2019 has been launched by Scotland’s most innovative food hub with the popular Bowhouse Market Weekends set to resume in March with a series of spring themed events.

The first of the free-to-attend monthly Bowhouse Market Weekends of 2019 will take place in March, with further dates planned for the rest of the year. The spring line-up of markets, complete with producers market, street food, live music and hands-on activities, will take place between 10am-4pm on:

Saturday 9^th – Sunday 10^th March

Saturday 13^th – Sunday 14^th April

Saturday 11^th – Sunday 12^th May

Bowhouse will welcome spring with a New Beginnings themed Market Weekend on the 9^th and 10^th of March. Bowhouse’s resident producers will be joined in the covered market area by some of Scotland’s best food and drink stalls, selling everything from meat and seafood, to cheese and charcuterie. While charity partner Marie Curie will have a host of spring activities, including daffodil planting, for everyone to get involved with.

On 13^th and 14^th April the Bowhouse Market Weekend will be a celebration of Easter, with a focus on fish and shellfish. Scotland boasts some of the best seafood in the world, and local fisheries and producers from the West Coast to the East Neuk of Fife will take centre stage at Bowhouse’s food market, with some seaside themed activities from charity partner Anstruther Improvements.

At May’s market, Bowhouse will mark the end of spring and the beginning of warmer weather, with a Market Weekend themed around the soft fruits for which Fife is famous, on Saturday 11^th and Sunday 12^th May. Expect plenty of fresh produce from berry fields on Bowhouse’s doorstep in Fife and beyond.

As at previous Market Weekends, the markets will also feature a street food quarter, selling an ever-changing roster of the most innovative and delicious food and drink to visitors all weekend, accompanied by a soundtrack of live music. Bowhouse Market Weekends are free to attend.

Bowhouse opened on the Balcaskie Estate in the East Neuk of Fife in summer 2017 as a makers hub for local food producers. Since then the space has grown and is now home to eight independent food businesses permanently based there, working to provide the missing link between farm and fork; as well as attracting thousands of visitors to its monthly Market Weekends.

Further details can be found at bowhousefife.com or on:

Twitter – twitter.com/BowhouseFife

Facebook – facebook.com/BowhouseFife

Instagram – instagram.com/bowhousefife

Travel Information:

Bowhouse continues to attract a crowd of food-curious people from across Scotland and travel to the venue is easy.  Train stations at Kirkcaldy and Leuchars are stops on the main East Coast Mainline with regular services to Edinburgh and Glasgow.  Stagecoach bus services 95 (Leven–St Andrews) and X60 (Edinburgh–St Andrews) stop nearby.  The popular seaside holiday town of Elie is under two miles away and a popular cycle ride along the Fife Coastal Path.

Bowhouse Farm, St Monans, Anstruther, Fife, KY10 2DB

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For media enquiries, images or interviews, please contact Martha Bryce: martha@soundbitepr.co.uk or 07905 761 525.

Notes to Editors:

Bowhouse Market Weekend is supported by Balcaskie Estate and Food from Fife. Market Weekends take place on Saturday and Sunday of the second weekend of each month.

2019 dates are as follows: 9^th/10^th March; 13^th/14^th April; 11^th/12^th May; 8^th/9^th June; 13^th/14^th July; 10^th/11^th August; 14^th/15^th September; 12^th/13^th October; 9^th/10^th November; and 14^th/15^th December.

Yorkshire’s biggest dining secret, CHEFStable by TRUEfoods in Ripon, is bringing together some of the UK’s leading chefs this February for its new ‘Up Close and Personal’ series, which is set to be a culinary experience like no other.

Chefs Clare Smyth (Core by Clare Smyth, Notting Hill), Sat Bains (Restaurant Sat Bains, Nottingham), Paul Ainsworth (Paul Ainsworth at No.6, Padstow), Luke Selby (Hide, Mayfair) and Michael Wignall (The Angel at Hetton), who between them boast six Michelin stars, will each host their own dinner at CHEFStable by TRUEfoods from 18 – 23 February – all in the name of charity.

CHEFStable is the brainchild of the Mitchell family, which owns the successful TRUEfoods company, supplying the highest quality stocks and sauces to many of the country’s most respected kitchens. In 2017, founder Mitch Mitchell, alongside Head of Food and Development, chef Aled Williams (Great British Menu Welsh champion), created the concept, which sees four intimate 11-course dinners hosted each month. With just 10 covers, the experience allows guests to get up close and personal with the host chef and enjoy exceptional, innovative food.

Since launching, CHEFStable at TRUEfoods has welcomed top guest chefs, including Chef David Breeden of the French Laundry in California and “Up Close and Personal” is set to take the experience to the next level over six consecutive nights. The Mitchells have created this charity event to give back to the melanoma charities that support hospitals and research in this area after their son and Director of TRUEfoods Simon Mitchell received treatment a few years ago and again in 2018. The proceeds of the dinners will be shared between Leeds Melanoma Institute and Melanoma Focus and the chefs’ charities of choice.

Sponsored by Wellocks, Aubrey Allen, Rudding Park Hotel and Goodfellow & Goodfellow, the dining experience is open to anyone to attend.  Places are allocated via a bidding process, with the highest bidders securing one of the coveted 10 places at the table. To make a pledge please call Simon at TRUEfoods on 01765 640927.

CHEFStable dates:

Monday 18 February – Sat Bains

Tuesday 19 February – Michael Wignall (Dementia UK)

Thursday 21 February – Luke Selby (Leeds Melanoma Institute and Melanoma Focus)

Friday 22 February – Paul Ainsworth (Pancreatic Cancer UK)

Saturday 23 February – Clare Smyth (sold out)

To find out more about bidding for a place at ‘Up Close and Personal’ contact Simon via email: simon@truefoodsltd.com, call: (0)1765 640927or DM via Twitter @TRUEfoodsltd.

www.true-foodsltd.co.uk

Twitter: @TRUEfoodsltd

IG: TRUEfoodsltd

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Notes for editors:

TRUEfoods is a privately-owned business that makes and sells fresh stocks made without compromise by using traditional culinary principles, 100% British-sourced bones, a direct source of filtered spring water, and carefully sourced UK vegetables. Only pure, natural ingredients are used -no flavour enhancers or life extending ingredients.

The TRUEfoods retail brand sits on the shelves of selected retailers and produces ‘Heston from Waitrose’ stocks and sauces. Its wholesale stock pouches are used in kitchens throughout the UK, Ireland, Europe, and much further afield. Many kitchens awarded with multi-Michelin stars, independent restaurants, contract caterers, and businesses within the leisure sectors also use TRUEfoods stocks.

The TRUEfoods product portfolio extends beyond stocks and sauces to chef-prepared pâtés, terrines and bespoke recipes. The newest addition to the business is The Bakery, a chef-led business which produces savoury pies and tarts. The same TRUEfoods quality principles apply to this unit with the pies and tarts being packed full of succulent meat and sauces made from TRUEfoods stocks.

For further press information please contact Jessica Sneddon at Sound Bite PR: Jessica@soundbitepr.co.uk or call 0138 382 8239.

Scotland’s biggest celebration of craft beer returns to Edinburgh this spring with an even more impressive line-up of breweries, music acts and culinary delights than ever before.

Taking place from Friday 24 – Saturday 25 May, the Edinburgh Craft Beer Festival will offer up a huge selection of beers from some of the world’s top names in brewing, including Fierce from Scotland, To Øl from Denmark, Canada’s Collective Arts and Cigar City from the USA, with additional breweries coming that have never poured before in Scotland. There will also be some of the hottest new breweries from across Scotland and the rest of the UK showcasing their products at the festival, as well as a range of low ABV beers and a bespoke festival beer brewed in collaboration with Pilot. Following on from last year’s stellar line-up of music acts, which included Mogwai, Metronomy’s Olugbenga and Two Door Cinema Club, this year’s festival will welcome more top-class performers to keep crowds entertained all weekend. More than just a beer festival, ECBF2019 also promises to surprise and delight foodies with some of Scotland’s top restaurants and street food vendors serving up a tantalising array of culinary treats. Tickets are priced from £45 and include entry, all your beer, a special festival beer glass and magazine, and access to the festival’s pop-up kitchens and music acts. Tickets are available to purchase at edinburghcraftbeerfestival.co.uk/tickets/

Scotland’s chefs share the ingredients, flavours and trends we can expect to see more of this year.

MEAT FREE

As people become more aware of the negative impact meat consumption can have on their health and the environment, veganism is edging further into the mainstream. More people than ever signed up for Veganuary in 2019 and plant-based dishes are becoming ubiquitous at dining venues throughout the country. Scott Smith, chef patron at Edinburgh’s Fhior said, “Although it has already started in smaller pockets, I think less protein is going to prevail more on menus. I think we should be eating better quality meat and fish and less of it.” Smith believes we’ll see a rise in vegetable-led cooking with more stand-alone vegan restaurants opening in Edinburgh and beyond.

Aizle: Isle of White tomatoes (Lewis Notarangelo)

SEAWEED

Seaweed is ripe for the picking during the colder months so there’s still time to get on board with the trend this year. Pepper dulse is one of the most popular varieties among chefs for its intense flavour. Often referred to as ‘the truffle of the sea’, it requires no cooking and goes with a wide range of ingredients. Billy Boyter, who forages for seaweed at the beach in front of his Michelin starred Fife restaurant, The Cellar in Anstruther comments, “The quality of seaweed is better in winter because the water is colder. We use pepper dulse, which is phenomenal. You can dry the pepper dulse and put it into cures for fish or use it as a seasoning.”

ASIAN FLAVOURS

While Indian and Chinese dishes have long been a staple of British diets, 2019 will see chefs experimenting with lesser-known, more authentic and lighter Asian ingredients as consumer awareness of global cuisines continues to grow. Stuart Ralston, who runs ingredient-driven restaurant Aizle in Edinburgh, comments: “The thing I’m most excited about at the moment is koji, the fungus species that Japanese chefs use to make sake or miso. We’ve been using it to help age our meat faster and it’s a really cool process which gives a great flavour.” Other Asian ingredients to look out for this year include shiso leafs, jackfruit and Szechuan peppercorns.

GAME

The popularity of game meat has rocketed in the UK and Scotland and in particular, with game dealers in the country reporting a five-fold increase in demand for grouse according to Shooting UK. As diners become more adventurous with their meat choices and chefs seek more sustainable produce, it will be more common in 2019 to see game on menus across the country. Roberta Hall McCarron, chef patron at The Little Chartroom in Edinburgh comments: “I have had a great time using game since the shooting season started. It has rarely not featured on my menu over the last five months.” Restaurant manager and Hall McCarron’s husband Shaun, adds: “When we first opened we were scared to put grouse on as the only meat option but when we put it on as a special it sold out every time and then we had hare and we sold loads of it.” Ben Watson, executive head chef at The Bridge Inn at Ratho, adds: “Wild game is healthier than intensively farmed meats. It has virtually no fat, it’s high in omega 6 and 3 and hasn’t been fed antimicrobials and it tastes better!”

Wedgwood The Restaurant: Pigeon, haggis, neeps and tatties.

CULINARY CANABINOIDS

While cannabis is more often associated with getting high, CBD has become the latest culinary craze for adding health benefits to your meal. The non-psychoactive compound can be extracted from cannabis and used in oils, cocktails, or sprinkled on dishes. Paul Wedgwood, owner of Wedgwood the Restaurant comments, “It’s a very talked about ingredient and it won’t be long before a high-profile chef starts using it in their dishes, or until we see dedicated cafes getting in on the trend.”

KITCHEN SCRAPS

As well as recycling and reducing plastic, chefs are increasingly finding inventive ways to reuse their food scraps with processes such as fermentation or drying. Scott Smith says, “Utilising food waste is a nice creative challenge for our team. We dry peelings and blend them with salt to use in our cooking and we use whey to make caramel for desserts or a sweetener.” As well as aiding gut health, fermentation can help reduce wastage and preserve out-of-season ingredients and can be done with everything from vegetables to meat, fish and herbs. “If a supplier has a large yield of a particular seasonal product, we’ll use it fresh on the menu then preserve and ferment the rest so that when it’s not seasonal we can use it in preserves,” says Scott. For example, Scott uses wild garlic fresh in the spring and in the winter as a preserve, or fresh swede in winter then to brighten dishes as an acidic preserve in the springtime.

Fhior: Whey Foam

INSECTS

From the streets of Bangkok to the supermarket shelves of the UK, insects look set to become one of the more controversial food trends this year. At the end of 2018 Sainsbury’s hit the headlines when they introduced Eat Grub’s Smoky BBQ Crunchy Roasted Crickets and Paul Wedgwood of Wedgwood the Restaurant believes more and more chefs will be adding creepy crawlies to their menus soon. “As chefs look to become more sustainable, it’s the next logical step,” he comments. “I’ve eaten insects in Noma in Denmark, one of the world’s best restaurants. I also work closely with some foragers who are keen to push me down that route.” Deep fried, dried insects can be used as a seasoning to add a fresh, lemony flavour to a range of dishes, or if you’re after a trendy pre-dinner snack, why not offer your guests a crunchy cricket canape?

 

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Press contact: Crystal Chesters at Sound Bite PR, email Crystal@soundbitepr.co.uk /01383 828239

Acclaimed Muir of Ord bakery and café, Bad Girl Bakery, has expanded into Inverness city centre by Eastgate Shopping Centre with the launch of the Cake & Coffee Caravan.

The Cake & Coffee Caravan will serve coffees and hot chocolates alongside a range of the bakery’s cakes and gourmet doughnuts in Falcon Square. The selection will change daily to make the most of seasonal ingredients and unusual flavour combinations but flavours like crème brûlée doughnuts; cherry cheesecake brownies; vanilla caramel fudge cupcakes filled with caramel and topped with Orkney Fudge; and apple cinnamon doughnuts; all sold out within a few hours of opening on the days when the caravan was tested.

Jeni Hardie, owner of Bad Girl Bakery said:

“The response to the trial weekend of the Cake & Coffee Caravan has been phenomenal. We sold out around 400 cakes by lunchtime each day so we know there’s an appetite for our produce in Inverness!  We’re really enjoying meeting fellow cake fans and are looking forward to a busy few months.”

The sleek, retro-style aluminium caravan was built to order and will be based in Falcon Square from 10am to 5pm on Thursdays, Fridays and Saturdays into the spring.

Bad Girl Bakery opened its bakery and café in Muir of Ord in 2017 and has since built a reputation for its outstanding cakes and customer service.  In October, the bakery won the Business Growth category in the Highlands & Islands Food & Drink Awards.

www.facebook.com/badgirlbakery

 

Media information: Martha Bryce at Sound Bite PR – martha@soundbitepr.co.uk; 07905 761 525.

World’s largest travel site recognises Top Fine Dining Restaurants

Aizle has been recognised as one of the best fine dining restaurants in the 2018 TripAdvisor Travellers’ Choice awards ranking eighth in the top 10 of restaurants in the UK. The hallmarks of Travellers’ Choice restaurant winners are remarkable service and quality, with venues being selected purely on the merit of ratings and reviews left by guests.

Reacting to the news Krystal Goff, owner of Aizle, said

“We’re thrilled to have been recognised in the Travellers’ Choice awards once more, especially as we approach the fifth year since opening the restaurant. The restaurant today is a culmination of those five years hard work, and it’s wonderful to feel that that effort is being felt by our guests, who visit from locally and abroad.”

Aizle opened in March 2014, Scotland’s first neo-bistro, with no traditional menu but a monthly harvest of ingredients from which Chef Stuart Ralston served a four course tasting dinner. Since then the concept has grown and evolved, dinner now consists of six courses, and the restaurant has established itself as one of Edinburgh’s favourites with a three month waiting list for a table.

“Millions of diners worldwide rely on TripAdvisor to find the perfect culinary experience. The 2018 Travellers’ Choice winners are what diners consider to be best-in-class restaurants worldwide, and we hope these leaders in hospitality will inspire others to dine out and discover the perfect bite to eat,” said Bertrand Jelensperger, senior vice president, TripAdvisor Restaurants. “Food and dining experiences are often the difference between good and amazing when it comes to your travels or a night out on the town with someone special. Luckily, diners can use TripAdvisor’s award-winning list of exceptional restaurants to find the perfect eatery for any occasion – from formal to causal and everything in between.”

To see the latest harvest menu and book a table at Aizle please visit www.aizle.co.uk

For a full list of the 2018 Travellers’ Choice Restaurant winners, visit https://www.tripadvisor.com/TravellersChoice-Restaurants.

 

#AizleRhymesWithHazel

The best meals are the ones you don’t have to choose. Everything at Aizle is made in-house, from the nutritious live ferment in the sourdough, to the hand churned butter, to the aquavit and aged kombucha in its cocktails. They even grow their own selection of herbs and vegetables out the back of the restaurant, when the weather permits.

 

About TripAdvisor

TripAdvisor, the world’s largest travel site*, enables travellers to unleash the full potential of every trip. With 702 million reviews and opinions covering the world’s largest selection of travel listings worldwide – covering 8 million accommodations, airlines, experiences, and restaurants — TripAdvisor provides travellers with the wisdom of the crowds to help them decide where to stay, how to fly, what to do and where to eat. TripAdvisor also compares prices from more than 200 hotel booking sites so travellers can find the lowest price on the hotel that’s right for them. TripAdvisor-branded sites are available in 49 markets, and are home to the world’s largest travel community of 490 million average monthly unique visitors**, all looking to get the most out of every trip. TripAdvisor: Know better. Book better. Go better.

 

The subsidiaries and affiliates of TripAdvisor, Inc. (NASDAQ: TRIP) own and operate a portfolio of websites and businesses, including more than 20 travel media brands: www.airfarewatchdog.com, www.bokun.io, www.bookingbuddy.com, www.citymaps.com, www.cruisecritic.com, www.familyvacationcritic.com, www.flipkey.com, www.thefork.com (including www.lafourchette.com, www.eltenedor.com, www.iens.nl and www.dimmi.com.au), www.gateguru.com, www.holidaylettings.co.uk, www.holidaywatchdog.com, www.housetrip.com, www.jetsetter.com, www.niumba.com, www.onetime.com, www.oyster.com, www.seatguru.com, www.smartertravel.com, www.tingo.com, www.vacationhomerentals.com and www.viator.com.

* Source: Jumpshot for TripAdvisor Sites, worldwide, September 2018

** 2018 Source: TripAdvisor log files, average monthly unique visitors, Q3 2018

 

Media Contact

For press enquiries please contact Sound Bite PR: hannah@soundbitepr.co.uk or jessica@soundbitepr.co.uk 0138 3828 239

First Drinks Launch for the Port of Leith Distillery as Company Gears Up for Construction of Scotland’s First Vertical Distillery.

The upcoming £10 million Port of Leith Distillery launches its first drinks this week with a new gin and sherry, celebrating the maritime and distilling heritage of Edinburgh’s historic Port of Leith district.

Named after Edinburgh’s Dr. James Lind, a hero of the Scottish Enlightenment, who observed that citrus fruits prevented scurvy in the world’s first recorded clinical trial, Lind & Lime Gin combines flavours of lime and pink peppercorn.

With a base spirit at 96% ABV, the gin has been distilled with seven carefully curated botanicals that come together in a delicate harmony.

Designed in a distinctive wine bottle shape, Lind & Lime Gin harks back to Leith’s past as a trading harbour for wines, sherries and ports, which were the most valuable commodities to pass through the docks from the 14^th century onwards.  Traditionally wines and spirits were transported in barrels, before being bottled in Leith. This remarkable local industrial heritage has inspired the choice of a wine bottle shape.

Ian Stirling, co-founder of Port of Leith Distillery said:

“We’ve thrown our full and unbridled energy into creating a gin forged entirely from the talent, heritage and industry of Edinburgh and its historic distilling district of Leith. In everything that we produce, our watchword is ‘balance’ and the recipe of seven botanicals has worked in harmony to create something really special.”

In addition to Lind & Lime Gin, Port of Leith Distillery is launching a sherry sourced from Bodegas Baron in Cadiz, Andalucía. Port of Leith Distillery Sherry is a refreshing style of Oloroso, with zingy citrus notes, dried fruit, and a beautiful array of nutty flavours. It’s delicious served at room temperature with a plate of charcuterie, roast almonds, or chilled on a hot summer’s evening.

The sherry is similarly inspired by Leith’s maritime past, when whisky merchants based in The Shore area would use empty sherry casks to store their spirits. They soon discovered sherry casks transformed the flavour of their products and a major innovation in whisky production was born.   In the future, Port of Leith Distillery will source sherry casks from Bodegas Baron to mature its whisky.

Paddy Fletcher, Port of Leith Distillery co-founder, said:

“Sherry plays a crucial role in defining the character of many of Scotland’s best-loved whiskies and the Bodegas Baron sherry will help form our whisky. So, while we wait for our whisky to mature, this is a perfect opportunity to give the sherry its moment in the limelight”

The sherry, gin and whisky development is currently housed at The Tower Street Stillhouse near the site of the future distillery.

Scotland’s first ever vertical distillery, the Port of Leith Distillery is set to be a landmark new tourist attraction, with a bold design and panoramic views over Edinburgh, Leith and the harbour.  With finance and planning permission now secured, work will begin on the project in Spring 2019, with an opening date in Autumn 2020.

It will mark one of the first purpose-built malt whisky distilleries to come to Edinburgh in over 100 years.

Founded by two local childhood friends, Paddy Fletcher and Ian Stirling, the Port of Leith Distillery will bring an innovative focus on fermentation to whisky production.  The team has already embarked on a two-year research programme (in association with Heriot Watt University’s International Centre for Brewing and Distilling) to bring new yeasts and fermentation styles into the production process.

Port of Leith Distillery Sherry costs £15 for 75cl.

Lind & Lime Gin costs £35 for 70cl.

Both drinks will be available online via www.drinkmonger.com www.royalmilewhiskies.com and www.masterofmalt.com.

For more information visit https://leithdistillery.com.

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Media enquiries: Martha Bryce – martha@soundbitepr.co.uk; 07905 761 525.

Saturday 19^th January 2019, 9am – 4pm

Bowhouse will host its first ever fitness and wellbeing event in the New Year, on Saturday 19^th January, taking place at the unique Fife venue on Balcaskie Estate.

The day promises to be packed with activities and inspiration, with more than ten different fitness classes to take part in, as well as health food demonstrations and healthy street food stalls to provide energy.

Classes will take place in Bowhouse’s main hall as well as Fit to the Core’s studio, in the Grain Loft of Bowhouse.

There will be a varied line-up of fitness classes, including St Andrews Hot House Yoga, Aerial Pilates, Hatton Boxing, Metafit, Zumba, Pilates, Spinnin’ and Crossfit classes as well as a demonstration from Functional Fitness St Andrews.

Visitors will be able to build their own timetable of classes from this line-up to make their ideal exercise plan, or simply to try out new fitness trends.

Some trends of the fitness world include Hot House Yoga, which specialises in practising in the heat, which includes benefits like detoxifying the body through sweating and allowing the muscles to stretch further. With focus on breathing, each class is a total body workout as well as a great way to reduce stress and improve sleep. And Aerial Pilates is a fun take on the traditional balance workout, suspending parts of the body just over the ground in a hammock.

Classes will be punctuated with a healthy street food from local caterers, including Milly’s Kitchen from Cupar, which will be serving hearty and healthy deli style dishes.

The innovative makers hub opened in 2017, and has become known for its popular Food Weekends, which promote locally grown seasonal produce and independent artisan food producers.

The Fitness and Wellbeing event will open its doors at 9am on Saturday 19^th January, with classes running from 10am – 4pm. Early bird tickets bought before 1^st January 2019 will cost £12; £15 after that date and on the door. Book your place on Eventbrite.

For more information about Bowhouse visit bowhousefife.com or connect on social media @BowhouseFife

Travel Information:

Bowhouse is continuing to attract a crowd of food-curious people from across Scotland and travel to the venue is easy.  Train stations at Kirkcaldy and Leuchars are stops on the main East Coast Mainline with regular services to Edinburgh and Glasgow.  Stagecoach bus services 95 (Leven–St Andrews) and X60 (Edinburgh–St Andrews) stop nearby.  The popular seaside holiday town of Elie is under two miles away and a popular cycle ride along the Fife Coastal Path.

Bowhouse Farm, St Monans, Anstruther, Fife, KY10 2DB

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For media enquiries, images or interviews, please contact Martha Bryce: martha@soundbitepr.co.uk or 07905 761 525.

Scotland’s best loved farm shop has put together a calendar of festive events this winter including a sparkling Christmas night market, the opportunity to take part in Christmas wreath making classes and Christmas party evenings in the Steak Barn.

The Christmas events begin with two classes from the Flower Shed at Balgove Larder on 1^st and 8^th December from 9.30am to 11.30am.  The classes have been specially planned to celebrate the season using festive foliage like holly along with the likes of pheasant feathers, dried oranges and cinnamon sticks to name a few. All materials will be provided and customers will be able to enjoy a complimentary glass of hot mulled wine or spiced apple with a homemade mince pie fresh from the Balgove kitchen while they craft their wreaths.  The classes promise a friendly environment and cost £45 per person.

Later in the month, Balgove Larder’s Christmas Night Market takes place in the atmospheric Steak Barn on on Tuesday 11^th December from 4pm to 8pm. The uniquely refurbished former sawmill with walls made from recycled potato crates will provide a cosy venue with a wood-fired barbecue at its centre.  Carefully selected food and drink producers and craft makers will line the barn, showcasing a range of artisan goodies that are ideal for the Christmas dinner table or for special gifts. Carol singers and live music will accompany shoppers throughout.  The Night Market is free to attend and with visitors able to choose delicious produce straight off the barbeque and from a range of visiting street food outlets, food lovers will be in their element.

Will Docker, Founder of Balgove Larder said:

“Christmas is always a special time at Balgove Larder and this year it will be extra festive.  We’re a must-visit destination for those looking for the very best produce for their Christmas dinner, as well as beautiful gifts, flowers and even Christmas trees but this year’s Night Market and wreath making workshops will bring an extra sparkle to Balgove Larder.”

In addition, Christmas party bookings will be taken at the Steak Barn for the first time this year for groups of 15 or more for 15^th November until 16^th December.  A special menu has been prepared comprising:

 

Christmas Dinner 2018

Starters

Game kebab, roasted beetroot marmalade (GF)

Turkey Caesar salad

Black pudding, bacon & tomato salad, apple sauce (GF)

Lightly spiced Scottish salmon kebab, Coronation mayonnaise (GF)

Herb crumbed goat’s cheese, beetroot chutney (V)

Main Courses

Chargrilled rib eye steak & the trimmings (twice Fried Chips, salad leaves onion rings & peppercorn sauce)

Courgette & halloumi burger, lettuce, tomato, relish, twice fried chips & salad leaves (V & GF)

Gartmorn Turkey burger, pork & chestnut stuffing, streaky bacon, mozzarella, twice fried chips, mixed leaves, cranberry sauce & gravy

Pork & cranberry sausage, Brussel sprout slaw, twice fried chips & salad leaves

Balgove beef burger, lettuce, tomato, relish, twice fried chips & mixed leaves.

Puddings

Christmas pudding brownie, rum sauce & brandy ice cream

Sticky toffee pudding, vanilla ice cream & toffee sauce

Apple crumble, vanilla custard

Eton Mess (GF)

 

The menu is priced at £38.00 per head includes half bottle of wine or two drinks per person or £29.95 per head excluding drinks package.

 Balgove Larder is a farm shop, Steak Barn, Butchery, Flower Shed, Homestore and cafe supplying top quality, local, seasonal produce as well as meat direct from the farm through its traditional butchery.

With vegetables grown by hand in the field, meat reared on the farm and cut to order by a team of craft butchers, shoppers will find everything they need for Christmas dinner at Balgove Larder.  In addition, the Homestore section provides an innovative range of beautifully crafted gifts alongside a huge array of produce in the Farm Shop.  Christmas order forms will be available online and in store at the end of September.

For more information on Balgove Larder call 01334 898145, email info@balgove.com or visit www.balgove.com.

Balgove Larder is open daily 9am to 5pm.

Follow Balgove Larder on Twitter @balgove

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For press enquiries, images or interviews, contact Martha Bryce on martha@soundbitepr.co.uk; 07905 761 525.