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Best picks, Scottish, Seasonal and a little bi of history


  • OCHIL MONTHLY Quality Food News June 2011 jeremy@ochilfoods.co.uk

    01764 662 502 | twitter.com/ochilfoods | facebook.com/ochilfoods


    THE FULL RANGE George McIvor, Fellow and former Chairman of Master Chefs of

    Great Britain, and Barry Knight his co-

    director at Aberdeenshire based Full

    Range Purchasing, have given us a

    resounding thumbs up by choosing

    Ochil Foods as their nominated

    speciality foods supplier.

    Barry Knight explained having

    viewed all the various fine foods

    suppliers in the Scottish market,

    Ochil Foods offer our clients by far

    the best value for money. We were

    also extremely impressed by the

    knowledge and passion Neil, Annie and Jeremy and their team

    have built up over the past 25 years in the business.

    Deeside Smokehouse on

    board We are very excited to have teamed up with Serena Humphrey of the

    Multi Award winning

    Deeside Smokehouse, to

    distribute her excellent

    range of Smoked and Cured

    Game, Venison and Beef all

    locally sourced on or near to

    the Dinnet Estate. Serena

    will be at the Highland Show at the end of the month if you would

    like to try out her products.

    THE BERRY PICKERS HAVE STARTED Picked and collected daily to give you

    maximum freshness, we have again

    partnered with Pete Arbuckle, for a season

    long range of Rasps, Straws & Brambles.


    Barbury Duck Breast

    11.55/kg (2.75 each)

    Whole Farmed Rabbits


    Iberian Pata Negra Presa


    Scottish West Coast

    Langoustine & Lobster

    19.50/kg (48 hrs notice)

  • OCHIL MONTHLY Quality Food News June 2011 jeremy@ochilfoods.co.uk

    01764 662 502 | twitter.com/ochilfoods | facebook.com/ochilfoods



    A good bought-in stock can

    deliver great taste to a chefs

    kitchen a substandard one can

    destroy it. Having tasted Nigel Cranes Essential

    Cuisine range at ScotHot this year we knew we had

    to start stocking them. Low in fat (c.3%), low salt,

    no preservatives, gluten free, no GM, no MSG, this

    is the best range of stocks, glaces and jus we have found on the

    market by a country mile. Try some and youll see the difference.


    Third Generation Hotel Supplier

    After a little bit of digging we can confirm 58 years ago, in 1953, The

    Dixon Family first supplied the hotel industry. Andrew Dixon, father

    to the current owner Neil and Grandfather to Jeremy, started

    farming Turkeys, which he went on to supply to The Crieff Hydro and

    Gleneagles amongst others. Co-Founder of The British Turkey

    Federation and Chairman of The Aberdeen Angus Cattle Association,

    Andrew sowed the seeds for the company you see today.

    30,000 for Maggies

    Congratulations to Craig Wilson the kilted chef and his team, who

    raised 30,000 for Maggies Centres and Breast Cancer Care, through

    his exhausting challenge of

    cooking in all 6 Scottish Cities in 24

    hours. Craig raised some high

    profile support with The First

    Minister Alex Salmond,

    accompanying him in his feat.



    Margret and Mark Bush Summer

    Harvest Rapeseed Oil

    Tom & Camilla Mitchell,

    Auchtertool Pork Sausages, Fife

    Keith and Sheila Mitchell, Kenmore

    Bakery Oatcakes and Tablet (**Great

    Taste Award)

    Vince Fusaro, Luvinas Ice Creams and

    Sorbets (Gold National Ice Cream