Inspired by the wild and natural flavours found in the stunning Perthshire countryside, master chocolatier Charlotte forages for ingredients as diverse as Scots Pine and meadow sweet, which she blends with the finest quality chocolate. Utterly unique.
There’s nothing like a spoonful of chutney to brighten up your cheese and we think you’ll love Andrew’s special recipe. A former Gleneagles executive chef, Andrew uses the finest seasonal ingredients from Perthshire and Scotland to create his chutneys.
The Laing family has been baking for decades, and promise every bite of their traditional small-batch biscuits are ‘shortbread without shortcuts.’ Their crumbly, buttery shortbread is made by hand in Edinburgh to a traditional recipe, but beware – it’s addictive!
Soft Speyside berries are the finest in the world, while jam-making has long been a traditional way to preserve the summer’s bounty. Using traditional copper basins, Eli Gifford and his team create delicious flavour combinations like Scottish Red Berry and Blueberry and Glenturret Whisky especially for Gleneagles.
The Bush family have farmed at Ferneyfold Farm for over 130 years. The rich, fertile Strathearn valley is perfect for growing rapeseed, which is then harvested, cold-pressed, triple filtered, then either bottled to create a fantastic everyday oil for cooking or used to create a range of delicious dressings and drizzles.
The oatcake has been a staple of the Scottish larder for centuries. Simplicity itself, the excellence of the oatcake depends on two things: Scottish oats and natural spring water. Chris Young uses a traditional recipe to handcraft his oatcakes in the heart of Perthshire, using 100% Scottish ingredients.
