|
|
|
Meet the Producers...
Who make MFM food...
 'Scotgro' seasonal vegetables are grown on Broombank farm in Auldearn. Farmer for over 30 years Jock Scott had previously nurtured peas and strawberries bound for the retail multiples of Sainsbury's and Waitrose.
As a result of the increasing demand for local produce in the Highlands, Jock has decided to grow and sell his vegetables directly through his recently launched Scotgro website. This new set up involves daily operations being run by two guys with a local food vision...
Grower, Eric Hanna, who has recently completed the HILFN local food apprenticeship, and myself, Stuart MacCulloch, a food marketing graduate, taking distribution and marketing under my belt. The three of us are busy creating a sustainable local food business.
Jock, Eric and Stuart look forward to growing, packing and delivering the best local fruit and vegetables over the coming months.
************************** Forbes Farm Fresh
Fresh Nairnshire beef
and lamb
from Little KildrummieStephen and the Forbes family take great care in rearing supreme quality Scotch beef & lamb on the luscious pastures of Nairnshire.
With a herd of over 200 cattle and 300 ewes on the farm the animals are fed on home grown cereals giving them vital proteins to help the livestock grow and mature. This provides an excellent meat for butchering.
The meats are very succulent and tender for you to devour at your next summer barbecue.
You can find the Forbes family busy at their small farm shop situated at Howdens garden centre.
**************************
Willie Lean rears the finest quality fresh Scottish Chicken, with farms in Nairn, Inverness-shire and Morayshire, rearing farm assured chicken, organic chicken, and free range chicken.
The free range chickens are naturally reared, having unrestricted access to grassland and are free to roam in daylight hours. Our chickens are a specially selected slow growing breed and combined with their natural diet they grow to produce a tasty succulent meat that is full of flavour.
**************************
Highland Eggs
Gordon Whiteford's free range Ardersier hens have been laying organic eggs since 2005 when he established Highland Eggs.
Over the last four years he has built up an organic egg producing business. This involved erecting a number of large sheds to house the birds so they live in perfect 'hen' harmony with each other.
The hens are given balls to play with, and they come and go as they please in and out of the sheds into nearby fields.
Highland eggs are regularly audited by quality assurance schemes such as RSPCA Freedom Foods, British Red Lion, and are certified 'Organic' by the farmers and growers certification.
The farm uses sustainable practices in growing its own wheat for the hens to feed on, milling it on site, and sourcing wheat from local farms which further reduces the carbon footprint during the egg production process.
Gordon is very proud to supply local retailers and farm shops in the Highland locality, and now MFM, under his 'Highland Egg' brand, and he can assure that you are getting his fresh eggs graded, packed and delivered the same day as they are laid.
**************************
The Summer Isle smoke house is based in Achiltibuie on the far west coast of Scotland. The smokehouse was established in the 1970's by Keith Dunbar & wife Shelia when they fell in love with the remote traditional setting of the west coast village.
Summer Isle foods has perfected the traditional art of smoking salmon over the last 30 years. They use a process of marinating the sides of salmon in brine, mollasses, juniper berries and black peppercorns, before smoking. This fusion of ingredients gives a subtle hint of sweetness to the aftertaste.
They also produce an exquisite range of smoked meats including chicken, beef, vension and duck. In recent years winning two guild of fine foods, great taste awards, for their smoked fish. This stamps an overall seal of quality on the Summer Isle range.
**************************
Connage Highland Dairy is sited at the Milton of Connage in Ardesier, and operated by the Clark family.
A state-of-the-art cheese dairy was constructed in January 2006, and they have been producing and selling an excellent range of organic, handcrafted vegetarian cheeses using traditional techniques ever since.
All of the cheeses are fully traceable from 'cow to cheese'. The Clark family can assure the highest standard of animal health, welfare and care of the dairy herd, continuing this caring attention to detail, onto their artisan cheeses.
The dairy has a cheese pantry where you can have a sneaky peek at the cheese makers in action!!
**************************
Highland Fine Cheeses
of Tain Ross-shire
Ruraidh Stone produces award winning traditional cheeses at the dairy of Highland fine cheeses in Tain.
The company have won numerous cheese making awards for the quality products they make. These include the Crowdie, Caboc, and Gruth Dhu, winning Gold, Silver and Bronze awards at the 2007 British cheese awards.
The Stones have won a gold award at the 2008 British cheese awards for the Morangie brie.
'My particular favourite is the Stathdon Blue, which beats any Danish Blue cheese I have tried.'
************************** Easter Balmugie farm is a family run farm on the Black-Isle over looking the Moray Firth.
Anne Chance produces free range duck, hen and quail eggs, which are available in season. A speciality on the farm are the Scots dumpy hens which are a very old breed. The farm has taken part in HILFN farm open days and welcomes people to the farm. Anne works closely with the Inverness High Schools Real Project introducing the youngsters to farm production practices.
**************************
George
Cockburn & Son
Scotland’s 1st Champion Haggis Maker
Cockburns of Dingwall Haggis are all handmade using the finest locally grown ingredients which together with a unique blend of spices helps to give the haggis their distinctive flavour.
As well as being the traditional dish of the Burns Supper recent years have seen haggis gain popularity as a meal to be served all year round as a starter, main course, as a stuffing and deep fried in batter.
The haggis are available in a variety of sizes from 8 ounce individuals right up to 5lb presentation haggis.
George Cockburn was the first butcher to be awarded the accolade of being Scotlands 1st champion haggis maker.
**************************
Wester Ross
SalmonWester Ross Salmon have been growing salmon for over 30 years on the West Highland coast and are currently one of the few independently owned salmon farmers in Scotland.
They are very careful in creating a sustainable environment for the salmon to live in. The operating conditions adopted are chosen to minimise stress, minimise enviromental impact and provide consistently high quality Scottish Salmon.
They are very pleased to be recognised by the RSPCA as a company with freedom food status and certification. When selecting the Salmon for harvest a
"passive-grading" system is used while leaving the smaller sizes to grow, these labour intensive methods and low stocking levels make sure the salmon have a stress free life in the shores of the West Highlands.
**************************  Tarradale GameThe finest of Highland venison from the hills of Glen Affric and Cannich can now be enjoyed by MFM customers with high quality Highland game meats
produced by the Urquhart family in Muir of Ord.************************** | |
|
|