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.

Why not buy some of our delicious Haggis, and have a go at making them yourself, or pop in and see John and his team at The Red Onion and let the pros make them for you.

 

Curing bacon the traditional way

In this video learn how our bacon is made the traditional way – with our own Andrew Ramsay, a fifth generation butcher from Ramsay of Carluke.

The ‘Les Rencontres Essentielles’ (Essential Meetings) were established by the highly regarded Chef Alain Ducasse, who goes in search of those culinary leaders with whom he shares the same vision of high quality food – fresh, seasonal, natural ingredients cooked simply and presented as nature intended. It is a great honour to be the chef selected to share your passion for the ingredients of your country with the patrons of this famous restaurant.

So you can imagine how delighted we were when guest of honour, Chef Tom Kitchin, chose our haggis to serve at this prestigious event. Kitchin was inspired by Ducasse’ approach to cooking from the heart and said: “Respect for the produce is the most fundamental thing I learnt from Alain Ducasse and the idea still inspires me today. Following Ducasse’ example, I use only the very best produce I can find and I work fanatically to retain their simple, fresh taste when the food reaches the plate.”

The Parissienne newspaper declared that “The highlight of the meal was the famous haggis. And it was starting with it’s arrival in the room”. The haggis was piped into the room much to the delight of the audience present.

Tom says “On the subject of good bacon, Ramsay of Carluke’s Ayrshire smoked streaky bacon is some of the finest in the country. The butcher uses outdoor-reared pigs, and salts and smokes the old-fashioned way. Pure bacon bliss.”

Thank you Tom for such high praise!

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.” 

That search brought them to Ramsay of Carluke and we are delighted to have our quality products associated with Jamie Oliver!

www.barbecoa.com