Farmers' Market
The Drumlanrig Castle Farmers' Market, Member of the Scottish Association of Farmers' Markets, has become a resounding success (see Press Release).
ENTRY
Car parking - £2 per car including entrance to gardens, adventure playground and Country Park
Castle tour - £5 per person (Under 5s free)
The Market takes place on the 4th Sunday in every month in the Stableyard, with the Castle providing a wonderful backdrop - and don't worry about the kids - there will be plenty fun-packed entertainment to keep them busy including buskers, face painting and the ever-popular bouncy castle.
Farmers, growers and producers mainly from the loca area but also from throughout Scotland and a little beyond, are able to sell their produce direct to the public at the market. All food/products available should have been grown, reared, caught, brewed, pickled, baked, smoked or made/prepared by the producers.
Various producers - now around 30 stall-holders on board - from near and far will be coming along to sell their goods - meats, dairy produce, chutneys, home-baking, vegetables and much, much more. These may vary from month to month but can include:
Sunnyside Farm, Sanquhar (home-produced rare breed pork and veal)
Bidgiemire Pigs, Dalveen (pork from traditional breeds)
A Taste of Galloway, Thornhill (home-bred Galloway beef and Blackface lamb and mutton plus BBQ)
Foodmakr, Drumlanrig Castle Studios (home-produced goodies without the 'e's)
Dumfries Fish and Game, Dumfries (terrines, patés, soups, eggs)
Dee Fish, Castle Douglas (fresh fish and shellfish)
Sulwath Brewers, Castle Douglas (local ales and beers)
Annie's Delicious Bakes, Castle Douglas (cakes)
Solway Smokehouse, Balmaclellan (varied smoked meats)
Auchencairn Smokehouse, Auchencairn (smoked cheeses)
Border Tablet, Langholm (shortbread, tablet etc)
Elevenses Cupcakes, Langholm (patisserie cakes)
Simple Simon, Biggar (well-known pie maker)
Glebe House Winery, Ecclefechan (fine fruit wines)
Winston Churchill, Dunoon (varied venison products)
Erincroft Bakery, Callendar (traditional rustic and artisan breads and cakes)
Taste of Greece, Carlisle (Greek-style food)
Drumlanrig Castle Gardens (plants)
Buccleuch Heritage Foods, Castle Douglas (quality meat products and BBQ)
Olives and Thingz, Greenock (Greek delicacies)
Woodland Farm Shop, Girvan (fresh vegetables)
Gid Grub, Langholm (savoury home baking)
Glenken Eggs, Castle Douglas (eggs of varying sizes & breeds)
Halmyre Ice Cream, Castle Douglas (farmhouse Dairy Ice Cream)
Holland Houseware, Sanquhar (kitchen utensils)
In House Chocolates, Castle Douglas (handmade chocolates)
Island Cheese Co, Isle of Arran (flavoured cheddars)
St Bride's Farm, Glasgow (stock, soups, terrines)
Well Preserved, Newton Stewart (preserves)
West Banchory Farm Fruits, Blairgowrie (soft fruits)
The Market will be open 11 am to 3 pm and dates are as follows:
Sunday 30 March 2008
Sunday 27 April 2008
Sunday 25 May 2008
Sunday 22 June 2008
Sunday 27 July 2008
Sunday 24 August 2008 ...... and every 4th Sunday of each month thereafter.
A great day out with excellent rewards - and fun-filled entertainment for the kids too! Come along and enjoy!
For further information contact Bethan Peck on Tel. 01848 600283, Email bpeck@buccleuch.com or use the online form.
Scottish Sausage A Sensation In United States
Date: 05/07/2007
More than 19,000 Scottish Galloway Pork sausages sold out within just five minutes after they appeared on satellite TV channel QVC.
And the bangers proved so popular, producers immediately ordered almost 50,000 more.
Made by Buccleuch Foods in Dumfriesshire, the sausages made their state side debut to a rapturous reception.
The initial 800 boxes, each containing 24 sausages were snapped up for $34.75 each.
Neil McCole from Buccleuch Foods said the demand for the sausages had been unprecedented.
He said: “I’ve not seen anything like this before; it was amazing.
“We were confident they would sell well as people love them in Scotland but we never imagined they would go within just minutes.
“It’s great that they proved such a tasty addition to QVC in America; it only goes to show that the great Scottish sausage is a hit wherever it’s eaten.”
Since its launch ten years ago, Buccleuch Foods have been helping take Scottish food to a wider market.
The launch of its new look website, www.buccleuchfoods.com, has also helped generate interest in Scottish products.
The company has recently taken a repeat five tonne order for its steaks and lamb from buyers in Greece and a private yacht owner in Monaco has also ordered Buccleuch meat to be specially shipped in.
Mr McCole said Scotland had a wealth of great foods to be proud of.
He said: “It’s great that we are able to help get the word out about Scotland and the great foods we have on offer.
“Scotland is already renowned around the world as a great place to visit and we want to ensure people also know that it’s a great place to come and eat too”.
Scottish Food A Hit With Greek Gourmets
Date 24 /10/06
FIVE-star hotels in Greece will soon be stocking a range of Scottish speciality foods supplied by Buccleuch Heritage Brands.
Buccleuch Heritage Brands was approached by potential buyers following the lifting of the export ban on beef.
Initial samples proved a big hit and the range was launched at a glitzy champagne reception at the Hilton Hotel in Athens earlier this month (October).
Other hotels across Athens will stock Scottish beef, pork and smoked salmon as well as some conserves and relishes from the Duke of Buccleuch’s popular food range.
Buccleuch Foods Managing Director Brian Forrester said he hoped the launch would mark the beginning of a long-standing arrangement.
He said: “There really is no place like Scotland anywhere else in the world and if we can bring even a small flavour of our country to people living elsewhere then that can only be good.
“We know our range is of the highest quality but it’s great to have that confirmed time and time again.
“The Greeks are rightly proud of their food and we are delighted that the range met with their expectations.”
Buccleuch Foods was Scotland’s first heritage food range. It was launched at the 2003 Royal Highland Show at Ingliston as a way of helping local producers on the Buccleuch Estates to market their products.
Since then, the Buccleuch brand has rapidly expanded to include a wide range of foods, all reflecting the Buccleuch reputation for quality and 'green' credentials.
Buccleuch Lamb A Great Serve For Wimbledon Champ
Date 07/07/2006
THE world’s number one tennis player has appealed for his favourite food to be served up at a prestigious Wimbledon banquet – Scottish lamb.
Current Wimbledon Men’s Champion Rodger Federer became hooked on the Duke of Buccleuch’s renowned Rack of Lamb after first tasting it two years ago.
Now the Swiss tennis ace has asked hotel chefs to cook up his personal favourite for The Savoy Hotel’s plush annual Wimbledon Tournament Dinner this weekend.
More than 400 players, managers, coaches and other dignitaries are expected to attend the feast which will be followed by a ball.
And the Wimbledon star wants guests to sample the special dish, supplied by Scotland’s first aristocratic food range, Buccleuch Foods.
Brian Forrester, Managing Director of Buccleuch Foods, said Federer had first eaten Buccleuch Rack of Lamb at The Savoy Hotel in 2004.
Since then, the 25-year-old player had raved about the dish, saying it was the best meal he had ever eaten.
Mr Forrester said: “We have always been proud of our products and it’s great to see that the quality of the meat and its unique flavour is also appreciated by our customers.
“We firmly believe Buccleuch offers some of the finest meats in Britain and we are proud that it has been selected especially for the Wimbledon dinner.
“I only hope it is a big a hit on the night as Federer has been at Wimbledon.”
Since it first opened in 1889, The Savoy Hotel has built up a reputation for fine dining.
Buccleuch Rack of Lamb has been served in the hotel’s Michelin starred Savoy Grill and more informal Banquette under the guidance of the chef/patron Marcus Wareing.
The exceptional flavour and eating quality of lamb from Buccleuch is testimony to the combination of idyllic grazing lands with animal husbandry and butchery expertise.
As with the famous Buccleuch Beef, all Buccleuch lamb is fully traceable
and naturally reared.
Pupils Cook Up A Storm
Date: 02/02/2006
BUDDING Nick Nairns are preparing to cook up a storm in the battle of the burger as they don chef hats for a special one-day challenge.
Second year pupils at Wallacehall Academy in Thornhill are set to take part in the first ever Food Enterprise Day sponsored by Buccleuch Foods.
From creating and cooking an actual burger to designing the packaging and marketing material, the aspiring chefs will be put through their paces by a panel of judges.
Sponsored by Castle Douglas based Buccleuch Foods, the challenge will test the communication skills, creativity and teamwork of 120 pupils.
The premium food company has donated a massive 10 kilos of quality meat, 20 jars of their famous pickles and relishes, 120 aprons and a lunch for 41 participants.
Nick Riley, head of Enterprise Education at Wallace Hall Academy, said the day had been designed to offer a “stimulating working environment”.
He said: “Broadly speaking, what we intend to do, is to create an environment with both process and product at its heart.
“I am sure that each of the 120 children in our Second Year will find this a challenging day and one which will fully test abilities in organisation, teamwork and communication skills through the specific activities they will undertake.
“I also hope they will find the experience both enjoyable and illuminating as they discover what a quality food a burger can be!”
Working in groups of 10, pupils will create and make their own burgers, design the packaging and create publicity for it.
And in a tense final stage, each group will have to present their final product.
Richard Williamson, spokesman for Buccleuch Foods, said the company was delighted to help out.
He said; “This is a great event for us to support. We want children to learn that tasty, healthy food can be quick and easy to prepare if you start with good, basic ingredients.
“It’s going to be fun seeing the children’s ideas for packaging and how much hard-sell they copy from the global burger big boys.”
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