Dishoom Edinburgh have now started doing a double bacon naan, using our award winning smoked streaky bacon. If you haven’t tried their breakfast naan before you need to, because they are delicious!!!!!
Check out the article from the Scotsman – Food and Drink.
A few weeks ago we had the Landward team in to have a look at our bacon curing and smoking process, check out the video below to learn a few trade secrets.
We were recently asked to contribute to the BBC Good Food Magazine, for a “What is Haggis?” guide, on the lead up to Burn’s night. Click here to have a look, and to answer any of your Haggis related questions.
Scottish Michelin star chef Tom Kitchin, chose to serve Ramsay’s haggis when he cooked for a very discerning audience at the ‘5th Essential Meeting’ – an annual event and stalwart in the culinary calendar – at Alain Ducasse’ restaurant at Dorchester Collection’s Hôtel Plaza Athénée in Paris. Read More
During the recent Bacon Connoisseur’s Week, we received great praise from Tom Parker Bowles in his Mail on Sunday Live Magazine article entitled ‘Bacon of Hope’. Read More
Ramsay of Carluke has been chosen to supply Jamie Oliver’s Barbecoa restaurant in London.
Marco Peerdeman, the head butcher at Barbecoa whose philosophy is ‘The artisans won’t just survive, they’ll thrive’, says “sourcing is everything. We have searched the length and breadth of the UK to find the Best Meats and its quality is second to none.” Read More
2012 was a hugely successful year for Ramsay of Carluke. We were delighted to pick up four more Q Guild Smithfield Awards to add to our growing collection of accolades. Our Haggis was the star of the show, achieving an amazing 100/100 from the judges! Read More