A long time ago I used to make ice-cream. When I started again, I discovered that the market was flooded with ice-cream and there were no buyers for what I wanted to make.
So I changed to yoghurt and found quite quickly that there were no top-end Scottish yoghurts on the market. We were able to fill that gap with our Katy Rodger’s yoghurt. We now make crème fraîche and crowdie, which is a soft cheese, as well as the yoghurt. We supply Andrew Fairlie and Martin Wishart and most of the Michelin-starred chefs in Scotland, along with many top restaurants such as The Witchery, Cameron House and The Three Chimneys on Skye. We also sell through Waitrose. Everything is handmade from the milk from our own cows.
This is just a taster, you can browse the full article with more stunning photography on pages 167-197, issue 100.
DETAILS
Interviews Judy Diamond
Photography Neale Smith
