Angus chocolatier singled out from tens of thousands for major award A Scottish chocolatier, Chloe Oswald, has been shortlisted for a prestigious Golden Fork Award by The Guild of Fine Food after her chocolates won a stand-out seven stars at the internationally recognised awards. Chloe has run her artisan chocolate business, Chocolatia, from a home kitchen …
This June, Appetite for Angus are working in collaboration with regional food and drink groups from Tayside and Fife to showcase local producers to hospitality and wholesale buyers. More than 30 of the finest food and drink producers across Angus, Dundee, Perthshire, and Fife will attend Tasting Tayside and Fife, an event allowing buyers to …
Local Chefs raise a glass and take time out to gather for the first ‘Angus Chef’s Club’ meeting. Being a Chef isn’t an easy job. The old adage that you’re only as good as your last meal makes it a pressure business where maintaining high standards is the norm for any good kitchen. No one knows …
With so many great and unique drinks producers in Angus it was only a matter of time before they all came together to develop something that could tell their story and introduce a whole host of new experiences to visitors to Angus. Although, it’s still in the planning stages, we are sure there’ll be a …
There’s one new healthy food product coming out of Angus that you should be introducing into your diet. It’s made from a crop that used to be commonplace across Angus for centuries, although for most of us it will be a relatively new addition to the menu. Keen to learn more about this wonderful (and not …
In October last year we saw a debate on the state of Scotland’s local abattoir network at the Scottish Smallholders Festival. The room was packed with farmers and smallholders seriously concerned by the situation: we are now down to just over 20 abattoirs in Scotland following the closure of Downfield Farm Abattoir in Fife. The …
The recent pandemic has made consumers reassess what is important – 48% of consumers think sustainability is more important (Kantar 2021) and 85% of UK consumers have adopted at least one lifestyle change (Deloitte, April 2021). There is a greater interest in local culinary culture & sustainability, and people are looking for ‘experiences’. Current food …
THRIVE is a free collaborative initiative from SRUC, Queen Margaret University and Abertay University, supporting the next generation of food & drink and rural enterprise entrepreneurs. Following a successful first year in 2021, we have developed another exciting programme for THRIVE in 2022. THRIVE will run on two consecutive Saturdays – an online Business Skills day on 5 …