Case Studies

Billerwell Farm Bed and Breakfast, Scottish Borders.

Breakfasts showcasing food sourced from local farms have been key to earning Billerwell Farm great reviews, and in introducing visitors to the excellent food from the region.

Eteaket, Edinburgh

When planning her breakthrough into wholesale foodservice supply, it was important for Erica Moore to wait until she was certain her product and supply chains were developed enough to excel.

Gadie’s Restaurant, Aberdeenshire

For the owners of Gadie’s Restaurant, the impact of sourcing locally goes further than taste: it helps to create a brand and reputation for an entire area’s food producers, and encourages other chefs to follow suit

Galloway Lodge Preserves, Dumfries & Galloway

Building a jam business up to become one of Dumfries & Galloway’s most recognisable brands has been thanks to persistence and seeking out the right distributors, according to Director Ruaridh Hesketh.

Knockfarrel Produce, Highlands

Unusually for a small, organic croft, Knockfarrel Produce supply the Highland Council’s schools and care homes with their salad leaves. Jo Hunt explains how they won the contract.

Ramsay of Carluke, South Lanarkshire

Despite being established for over 150 years, foodservice has recently become an important and rapidly expanding side to Ramsay of Carluke’s business, as Andrew Ramsay explains.

Taste of Arran / Arran Dairies, Isle of Arran, Ayrshire

Alastair Dobson developed Taste of Arran as a co-operative to give more weight to his own brand, Arran Dairies, while also helping other local food and drink producers increase sales

Saladworx, Scottish Highlands

From a family hobby to a business that supplies Michelin-starred chefs, saladworx’s unusual journey is one in which supplying the foodservice industry has been essential for success.

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