This episode will feature some of the best local food producers, restaurants, cafes, and bars, with a discussion on local produce, menus, atmospheres, and unique features that make each foodie destination stand out.
To listen to this episode on your favourite podcast platform simply follow this link.
Pickled Peacock
The Pickled Peacock, situated at Cairn O’Mohr Winery in Errol, opened its doors in March 2021 as a unique and memorable destination for families.
This quirky, family-run cafe bar celebrates local artisans, musicians, artists, and food enthusiasts alike. With a focus on showcasing Scottish produce, their seasonal and fresh dishes offer a twist on street food while complementing the wines and ciders produced by Cairn O’Mohr.
The attention to detail extends to their reclaimed wood decor, including cider paddles and wine boards made by a local craftsman using wood from the Inchture Church.
The Pickled Peacock aims to be a welcoming home away from home, inviting everyone to have fun, feel good, and treat the space as an extension of their own abode.
Click this link to find out more about the Pickled Peacock.
‘The Tea Garden’ at Comrie Croft
I asked a few of the PerthshireHour WhatsApp group for ideas and review for this week’s Perthshire foodie episode.
Laura (from Bushcraft Bairns) had this to say:
“The foodie destination that stands out for me is The Tea Garden at Comrie Croft, home made cakes, pastries and delights that are locally sourced to celebrate sustainability and community- the site in cafe area is full of quirky trinkets to look at whilst you sip a yummy coffee highly recommend”
Thanks for that glowing review Laura.
I’ve been up to the Tea Garden with my family a number of times but thought I’d better refresh my memory and visited their Facebook page. Not only will you find yourself tempted by pictures of the amazing home baking that Laura told us about. You’ll also get a look at their unique selection of dog treats too (Comrie Croft is a great place for a walk whether you have two legs or four).
Also, if you follow their Facebook feed you’ll also be kept up to speed with pop up food events with additional catering from companies live Delivino’s Wild Kitchen (linked to our well-loved deli of the same name in Crieff), Well Fired Pizza (Based in Comrie), Rolling Stove, and Bonnie Mountain Coffee (also based in Comrie). There’s a bit of a gourmet food truck culture developing over at Comrie Croft and The Tea Garden’s page is a great way to stay up to speed with what’s next.
Click here to visit The Tea Garden’s Facebook Page.
Allan’s Chilli Products (Chilli Jam/Jelly)
Allan’s Chilli Products is a well-established business based in Abernethy, specializing in the sale of jelly and sauces. Inspired by a desire to enhance the flavours of meals, Allan embarked on a journey in the kitchen, creating delicious combinations that not only complement meats and fish but also elevate the taste of cheeses. Using high-quality natural ingredients, Allan has perfected his jellies and sauces over time, resulting in the exceptional flavours he envisioned. The products are now available for purchase online, reflecting Allan’s dedication to providing top-quality service.
One of Allan’s most popular local food items is his chilli jelly. Bursting with flavour and heat, it adds a tantalizing kick to dishes, making it a favourite among customers. The story behind this chilli jelly is rooted in Allan’s quest to create a versatile condiment that enhances various meals, adding an element of excitement to the dining experience.
To find out more about Allan’s Chilli Products you can click this link.
Cafe Kisa (Auchterarder)
Cafe Kisa is a family-run restaurant located in Perthshire, with establishments in Perth, Auchterarder, and Kinross. Offering a delightful twist on simple food, along with warm and efficient service, Cafe Kisa has become a beloved destination for locals and visitors alike.
Situated on Auchterarder High Street, the restaurant provides a welcome retreat from the bustling atmosphere, where patrons can indulge in freshly cooked meals, homemade soups, and scrumptious toasties.
With a tempting menu, including breakfast, lunch, snacks, and early dinner options, Cafe Kisa aims to exceed expectations and provide a memorable dining experience. Open seven days a week, guests can enjoy a relaxed atmosphere, gins from all over Scotland, and dog-friendly outdoor seating, creating a truly enjoyable setting for all.
Click here to find out more about Cafe Kisa.
Strathearn Cheese (Comrie)
Strathearn Cheese Co. is a Scottish cheesemaking business founded by Drew Watson and Pierre Leger in January 2016. Located at the Cultybraggan camp in Perthshire, Scotland, the company is dedicated to producing artisan cheeses using local milk supplies and flavours.
Their renowned cheese offerings include “The Strathearn,” a rennet set cheese made from pasteurized cow’s milk. These cheeses are matured for four weeks and washed in a Glenturret single malt whisky-flavoured brine, resulting in a rich and semi-soft texture that beautifully complements the flavorful whisky-washed rind.
Strathearn Cheese Co. has won a growing list of awards and accolades. These include a Gold Medal for ‘The Strathearn’ at the World Cheese Awards in 2016, where it was recognized as the Best Speciality Cheese from Scotland. The company has also received prestigious awards such as Gold Cheese and Best Speciality Cheese, and Best Scottish Cheese at the Royal Highland Show in 2017 and the Show Champion and Reserved Overall Dairy Champion at the 2022 Royal Highland Show for their cheese called “Wee Comrie.”
“Wee Comrie,” created in November 2017, is a mellow cheese known for its buttery taste and aroma. Made from pasteurized milk and vegetarian rennet, it develops a natural rind during a 21-day maturing period. The cheese was honoured with a Bronze award at the Royal Highland Show in 2018 and earned top recognition at the Royal Highland Show in 2022.
Find out more about Strathearn Cheese here.
Wild Hearth Bakery (Comrie)
Wild Hearth Bakery is a unique wood-fired artisan bakery located on the edge of the Scottish Highlands. With a lifelong passion for baking, they are dedicated to the world of natural sourdough. Housed in a reconditioned World War Two Nissen hut, their state-of-the-art oven is fired exclusively with waste wood from timber milling.
At Wild Hearth Bakery, every bread and pastry is carefully crafted by hand using organic flours and wild “starters” to achieve the optimal depth of flavour, balance, and lightness. While they incorporate a small amount of baker’s yeast in their baguette and ciabatta, the majority of their creations are sourdough-based, including their renowned croissant. Some breads offer a gentle acidity, while others showcase the natural flavours of the grains they work with, resulting in a complexity of taste achieved through meticulous fermentation management.
The bakery’s commitment to quality is evident in their processes. Their wood-fired oven takes 12 hours to fire up from cold, while their starters ripen for approximately 16 hours before the dough is mixed. With an average rise time of seven hours in their warm bakery, the doughs are then baked to perfection, while the pastries undergo even longer rising periods.
Driven by a genuine love for real baking, Wild Hearth Bakery takes pride in delivering natural, nourishing, and delightful products to their customers. Baker & Founder John Castley leads the team, infusing their creations with his expertise and passion for the craft.
Find out more about Wild Hearth Bakery here.
Thanks for listening
The listenership for the podcast is still growing so thank you for taking the time to listen in each week. I’m always interested to hear what’s going on in our area so don’t hesitate to get in touch with me regarding the PerthshireHour Podcast here.
If you run a local business, are involved in a local organisation, or if you’re a Perthshire creative, I’d love to hear your story (and share it with the podcast’s listeners). It’s always free to have your business mentioned so please don’t hesitate to send me an email to discuss how we can make that happen.
You can also find a list of upcoming episodes here. The next three weeks are as follows:
Next Wednesday (31st of May) we’ll look at Local Festivals and Events. This isn’t strictly a ‘dates for the diary’ episode. Instead, I’ll be reaching out to local event coordinators to ask them about their work in creating the comprehensive calendar of events that Perthshire enjoys throughout the year. (Whether you’re on your town’s Christmas Lights committee, or if you organise a summer fair, I’d love to hear from you.
Wednesday the 7th of June will return to a focus on Perthshire’s history with a ‘Hidden Histories of Perthshire‘ special: This episode will discuss some of the lesser-known historical facts and figures about the area, including local legends and folklore, unusual buildings and landmarks, and forgotten stories from the past.
Wednesday the 14th of June ‘The Role of Perthshire Businesses in Supporting the Local Community‘: This episode will feature interviews with local business owners and leaders, discussing their commitment to supporting the local community and how they go about doing so.
Green Flame Creative 