Interviews

Lettuce Eat Salad With Selwyn Parker

Much as I enjoyed Beatrix Potter when I was little, I think she got it all wrong on the subject of one of our most popular foods. In The Tale of the Flopsy Bunnies, the girl from Dunkeld wrote: “It is said that the effect of eating too much lettuce is ‘soporific’”. If that’s so, our customers must be half-asleep ...continued

Food in Golden Glow With Selwyn Parker

It did not take long for The Farm Shop to get its first catering order. In fact we had hardly got through the opening weekend when a group from Aberfeldy asked us to provide a continental-style breakfast and we were only too pleased to oblige....continued

Another Scottish Deli opens over the hill With Selwyn Parker

You all know the television show It’ll be right on the night. Well, I thought about it quite a lot in the countdown to our opening of our new store, café and restaurant in Highland Adventure Safari Park near Aberfeldy. Despite our best planning, it was a close-run thing.
...continued

Cakes, one at a time.

We wouldn’t dream of naming names but 99 per cent of the cakes and bakes in Britain’s shops and supermarkets come straight off assembly lines that would impress Henry Ford. Model T food, you could call it.
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Our Loafing Baker

You’ve heard of slow food but how about slow bread.

It takes one of our newer suppliers, Dunkeld baker Justin Tunstall, roughly eight times as long to produce a loaf as the average commercial baker. ...continued

Wild Mushrooms and Serrano Ham on Toast

A great starter for any occasion or a tasty snack anytime

All ingredients are available at Food for Thought

INGREDIENTS
(this is enough for 2)

2 slices organic sourdough bread
1 packet dried wild mushrooms (fresh in season even better)
½ clove garlic crushed (optional)
4 slices Serrano Ham or similar copped finely
1 tsp baby capers or normal capers diced
1 tsp chopped fresh basil
1tsp chopped fresh parsley
2-3 semi dried toms diced
2 free range eggs
Olive oil and seasoning to taste

METHOD

Soak the mushrooms in a little warm water for half an hour, squeeze out liquid chop finely, save the juice from the soaking
Heat a little oil in a frying pan and add garlic and ham and sauté until the ham is crispy. Add all the ingredients except the eggs and sauté for a couple of minutes. Strain the reserved liquid from the mushrooms and add to pan and cook out. Remove from the pan and keep warm. Add a little more olive oil to the pan and fry the bread until nice and crisp. Poach the eggs (or fry if you prefer).

Serve the mixture on the fried bread and place the egg on the top ready for the yolk to drizzle into when cut.

Fine Cheeses - Olives & Antipasti - Charcuterie Meats

Jams, Jellies & Condiments - Scottish Beers

Coffee Bar - Picnic Hampers - Local Organic Meats

Gourmet Sandwiches - Fine Wines & Spirits

The Scottish Deli...

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