Where does it come from?

A masterclass in linking sausages at Letterfinlay FoodsMore and more we recognise that as part of our “Real” Customer Promise, we need to ensure that both our beers and our food is made from the best locally sourced produce wherever possible and practical. For that reason, we have carefully selected suppliers for our ingredients.

In the rural Highland context, given the sparsity of suppliers, local can mean a variety of things. However, as a general rule, we like to ensure that the significant part of our produce is sourced from within Scotland, and preferably from named sources.

Venison comes from a selection of Highland estates.

Our burgers in content, but are all made to our specification by local supplier, Letterfinlay Foods.

Bacon is dry cured by Letterfinlay Foods who also make all our sausages with natural skins. Their smokehouse also provides our smoked produce.

Black pudding is made by Charles Macleod family butchers on the Isle of Lewis, surely some of the few people to know as much about black puddings as Michael Palin’s Ripping Yarns character Eric Olthwaite.

For haggis we’ve turned to another well known butcher, this time Macsween of Edinburgh. Trivia buffs may be interested to know that it is made in the world’s first factory dedicated to haggis making alone.

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