Agsenze are looking to recruit a Customer Success individual to scale up and grow their innovative Herd Vision system. Find out more on our website: buff.ly/4bU2BUS

Congratulations Chef Ellia

Fantastic to catch up with so many people in the industry today and that was just over breakfast! Looking forward to the day ahead at the NatWest Group Food & Drink Conference. Delighted to see one of our own Jump Start cohort here too whose stand is looking fabulous as always.

Savour the South of Scotland on our summer menu! ☀️ Local lamb loin, belly & bun, expertly paired w/ chicory, blue cheese & haricot blancs. A true taste of the season. 🍴 Book now: bit.ly/3qe2r8v

New arrivals on this week’s wild food bento boxes for my coastal foragers… 🧡Chanterelles preserved with pineapple weed 🌵Marsh samphire pickled with alexander seeds & ginger (on some sweet orache) 💛Sea radish buds & flowers on Luce Bay potato salad, w… instagr.am/p/C8hHq6GIUtQ/

Traditional pub fare falls short of your expectations, missing the mark on both flavour and innovation. 🌟 Introducing Modern Pub Grub at the Kenmuir Arms. Elevate your dining experience with our locally sourced ingredients and contemporary twists on classic flavours

#ThrowbackThursday to May 2023 when James Cosmo MBE graced The Globe Inn to promote his Premium Blend Whisky, STORYMAN. With 150 whiskies to choose from, this one's a true gem! #whisky #Scotland #GlobeInn

#APhotoEveryDay #HowHasYourDayBeen

Are you a food and drink business who offers bookable experiences? Do you feel your customers struggle to find and book them? Our new training programme is for you! Find out more and apply by 5pm, 31 July 👇 foodanddrink.scot/helping-busine…

Spignel (Meum athamanticum) - A welcome summer guest in my wild bento boxes this week, here with chanterelle quiche. Imagine a flavour where fennel, dill, lovage, pine and fenugreek all party together and you are about there. Its a delight. As a member o… instagr.am/p/C9FIPkjoJpS/

This may be of interest to our smaller producers smallproducers.scot

Thank you to that lovely Sandra Dick for writing about oysters and Stranraer Oyster Festival in today’s long read in The Herald heraldscotland.com/life_style/244…

Alasdair checking another load of our delicious oak smoked chicken. Quality is our No.1 priority. baronycountryfoods.co.uk

Freshly baked bread, hand-made butter. Simple perfection, every day at The Globe Inn.

Embark on a culinary journey through the Five Kingdoms A 3-course dinner expertly paired with exquisite brews from Five Kingdoms. Each bite, perfectly complemented by a diverse range of craft beers. Get your tickets now -> bit.ly/3WHDYVk Thursday, August 29th at 7pm.

⭐️ AUGUST MUST HAVE ⭐️ Sizzle up your summer with our mouthwatering Brigston & Co Scottie Dogs! Made from the best British meat - what’s not to love?! These wee dogs also contain haggis making them that little bit different 🤩 #thomsonsfoodservice

Off to a flyer with my first guided fungi foray of the season…40+ species within about 500m of the car park. We explored the deep ecology of fungi, fungal lifestyles, mushroom anatomy, important mushroom families, key edible, medicinal and poisonous mus… instagr.am/p/C-2KdOpIQg2/

A big thank you to The Scotsman for telling the story of Stranraer in their magazine today. And a thank you to Jane Morrison-Ross (she, hers) and Tristan Hugh-Jones for contributing. Photos from last year's festival, all by Pete Robinson, words by Lorna Young #StranraerOysterFestival

Robin Rigg Community Fund is now open for applications for project running in 2025. The fund is open to any organisation within the specified geographical area. The deadline for applications is 12 noon, Monday 11 Nov 2024. More information available at solwayfirthpartnership.co.uk/robin-rigg-com…