Food, Interviews

Gleneagles & Co

January 26, 2018

 

Shortbread House - Rupert Laing

Ever fancied taking a little touch of Gleneagles home with you? Well, now you can, thanks to Gleneagles & Co. We’ve worked with some of the best small producers in Scotland to create a new range of artisan food, perfect for enjoying at home. Keep an eye out for some of the range popping up in menus across the hotel too – it’s seriously delicious.

Chocolate from Charlotte Flower
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.

Chutney by Andrew Hamer
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.

Shortbread from the Shortbread House
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!

Jam by Tea Together
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.

 

Mark

Oils from Summer Harvest
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.

Oatcakes from The Handmade Oatcake Company
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.

 

 

Gleneagles - Langoustines
Chef January 26,2018

Banking the crop of the season

From city bank to country estate, Simon Attridge explains the lure of Scotland's natural larder and why shellfish and game are on the menu this season.
Andrew Fairlie and Alain Roux
Food January 26,2018

A Family Affair

After the sell-out success of their last dining event at Gleneagles, Andrew Fairlie has once again teamed up with Alain Roux from the famous Waterside Inn in Bray to curate a special, seasonal menu. Rosalind Erskine talks to the about cooking and those all-important Michelin stars.
Food January 25,2017

The Power of Two

The first chef to take up the Roux Scholarship back in 1984, Andrew Fairlie...

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Winter 2017

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