Scotland's Independent Food Producers

The traditional

Scotland's seafood (prawns, scallops and oysters), beef (particularly Aberdeen Angus), lamb, game (venison, grouse, pheasant) and cheese are amongst the best in the world. But perhaps Scotland's most famous contribution to the culinary world is the haggis. Macsween of Edinburgh is one of the oldest family firms, producing haggis for three generations.

There nothing better than enjoying a wee dram of Scotland finest whisky and tucking into a tasty place of smoked salmon. Farne Salmon is one of Europe's largest producers. Oatcakes are another famous Scottish delicacy. Find out about producers of the traditional oatcake, Nairns Oatcakes Ltd.

And the not so traditional...

The Scots may be famous for producing whisky there's another drink you may not associate with Scotland. Orkney Wine Company on the island of Orkney makes delicious fruit wines including strawberry, elderflower and gooseberry, which goes to show you don't just need sunshine and grapes to make delicious wine!

Chocolate may not be one of Scotland's traditional foods but it's certainly making its mark in the world of fine chocolate. Plaisir du Chocolat, based in the Scottish Borders is run by Frenchman Bertrand Espouy and Canadian wife Heather Kiernan who have chosen to make their home in Scotland. Read our interview with Plaisir du Chocolat.

Plus Maya is a Belgian chocolatiers in Strathpeffer. Read our interview with Master Chocolatier, Fabienne De Mulder, who is originally from Belgium. She first came to Scotland for her honeymoon 14 years ago. Fabienne and her family now live in Strathpeffer, where she runs the shop Maya, complete with tea room. She makes all the chocolates and continental cakes.

A taste of the Highlands and islands

Scotland's highlands and islands are also brimming with delicious independent producers.

Joel Franklyn can turn his hand to anything – organic gardener, chef, builder and restorer. Joel and partner Dede McGillivray aim to become totally self sufficient at their house and croft (small farm) on the beautiful Isle of Skye. John Gilbertson runs Isle of Skye Seafood, suppliers of the finest quality fresh seafood and organic salmon.

Joe Reade makes and bakes for his company Island Bakery Organics in Tobermory, Mull. And Rachel Jackson runs Early Bird Enterprises a meat processing business, with her husband Keith on the Isle of Skye. An Australian in Scotland, she can trace her Macleod ancestry back hundreds of years.

Fresh, local and in season

Buying fresh, local produce, in season, is environmentally friendly, healthy, and tastes great! You can ensure this by visiting one of Scotland's farmers markets, which sell local farm produce. Read our Top 5 Farmers' Markets

Scotland's restaurants

Scotland's restaurant scene is thriving and is being made a success by many talented people from overseas, bringing the delicious foreign flavours to Scotland. Here are just a few which Scotland is the Place chatted with: Anwar Hussein runs Indian restaurant Dil Se Restaurant on Orkney. Serena Coyle originally from Italy owns Mediterranea, the only Sicilian restaurant on Mull. Using original Italian ingredients and fresh locally sourced produce, she has created an Italian home-from-home in the village of Salen. Chef Javier Dellepiane brought Argentinian cooking to the island of  Mull with his restaurant Javier's.

Philip Contini, Chairman and Managing Director of Valvona & Crolla, heads up the longest-running delicatessen and Italian wine merchant in Scotland, along with his wife Mary Contini. And Lady Claire Macdonald who runs Kinloch Lodge Hotel on the Isle of Skye, is one of the country's leading ambassadors for the traditional Scottish highland welcome. She gives us a taste of why she loves Scotland’s natural larder with such a passion.

Award-winning chef Martin Wishart chose his Top 5 Scottish Ingredients for us, while Scottish celebrity chef Nick Nairn explains how exciting it was to cook for Her Majesty the Queen!