Artisan Food Finalists 2018

Woody’s Ice Cream

Galston, Ayrshire

Founded in 2005, Woody’s are a family-run company based in the heart of Ayrshire, producing luxury dairy ice cream, and fresh fruit sorbets, low frozen yoghurts, as well as being stockists of associated frozen products. Their products are made fresh daily on the family farm factory, and delivered to customers all over Ayrshire and Glasgow, travelling as far up as Inverness.


Wild Hearth Bakery

Comrie, Perthshire

Wild Hearth Bakery is a wood-fired artisan bakery on the edge of the Scottish Highlands dedicated to the world of natural sourdough. Situated in a restored Nissen Hut at Cultybraggan Prisoner of War Camp in Comrie, Wild Hearth is no ordinary bakery. It houses a 9.6-ton oven fired exclusively with wood sourced from Fordie Estate, a 6500-acre property about three miles from the camp. Trees on the estate are selectively thinned and harvested sustainably by skilled horse logger Andrew Whitaker, avoiding damage to the forest floor that would be caused by heavy machinery.


Paul Newman, Thyme to Eat (Budge-Reid Partnership)

Aberfeldy, Perthshire

Errichel Farm, a working family owned and managed Rural Hill Farm in Highland Perthshire. Thyme to Eat is the product development and retail section of this diversified business. In 1998Alastair and Iris Budge-Reid bought Errichel Farm and have worked tirelessly to make it into what it is today. Over the years they have redeveloped the outbuildings to provide quality holiday accommodation, extended and refurbished Errichel House to provide luxury guest accommodation, a professional kitchen and a stunning dining room for Thyme at Errichel Restaurant.


The Very Lovely Sauce Company

Abercrombie, Anstruther, Fife

Launched in November 2015, The Very Lovely Sauce Company is now very nearly two! The first caramel sauce was made in that incredibly creative space that is commonly known as ‘winging it’. Their customers are predominantly independents, farm shops and delicatessens, although they do some direct selling, usually at Christmas events. The business has had a both of interest this year from food service companies and have also been short-listed in the selection process for a high-end retailer.


The Really Garlicky Company

Nairn, Highlands

The Really Garlicky Company was launched at the Nairn Farmers Show in 2001 and is still the only grower of Hardneck Garlic in Scotland. From that first year of trialling quarter of an acre, in 2017 20 acres of premium quality garlic bulbs was harvested. RGC now employ three full time and one  part time lady to help Gilli make the delicious range of added value garlicky goodies that are now sold at independent food outlets, Delis and farm shops. 


Stewart Tower Dairy

Stanley, Perthshire

Situated in the heart of Perthshire, Stewart Tower Dairy makes the finest ice cream in the highlands. Their pedigree herd of Holstein cows graze the green pastures of Stewart Tower Farm, producing quality milk which they use to make out artisan ice cream here on the farm. Due to poor milk prices, in 2006 they decided to start their own ice cream parlour at Stewart Tower Dairy as a means of adding value to their milk. Stewart Tower Dairy have now grown this and have a successful farm shop and cafe and also wholesale their ice cream to a network of over 60 independent outlets across Scotland.


Salar Smokehouse

Isle of South Uist ,Outer Hebrides

Salar Smokehouse started out as a small business in 1987 on the Island of South Uist – a gem in the Hebridean archipelago, where the Gaelic culture and community are still strong and the language is widely spoken. Today, under new ownership, they’ve returned to Jane and Eric’s core values, with a back to basics approach. The results are wonderful. The distinctive flavour and texture of their Flaky Smoked Salmon is different to all others, due to that unique kiln! Today Salar is, once more, a family-run business. They all get their hands dirty. Even the owners. It’s the measure of their passion.



Kirkcaldy, Fife

Puddledub was established by Tom Mitchell and his sister Camilla in 1999, at the start of the ‘Local Food’ movement and today, Puddledub is one of the few producers, remaining in the UK, that really does offer pork from ‘farm to fork’. Proving consumers with genuine provenance is a fundamental part of the business. Puddledub looks after every part of the supply chain from breeding and rearing of the pigs, the production of the products, to the delivery, and retailing of the products directly to their customers. This ensures that Puddledub products can and are renowned for their taste.


Inverawe Smokehouse

Taynuilt, Argyll

Inverawe is a small, family-owned and run business which was founded in 1974 by Robert Campbell-Preston and his wife Rosie. Originally a fish farmer on the banks of Loch Etive, Robert diversified into smoking trout and then salmon from his custom built smokery at Inverawe. Inverawe has been one of the largest, single rural employers in the Taynuilt and Oban area for most of the last 40 years and staff now number 35-40 permanent positions, doubling during peak season. They produce traditional smoked fish from within their factory and dispatch this to both trade outlets and direct to the consumer. Their ambitions are clear, to consistently hand-craft the unique flavour of Inverawe by maintaining and age-old, traditional smoking method.


Aye Love Real Food Ltd

Lochwinnoch, Renfrewshire

Aye Love Real Food Ltd produce an award-winning range of free range, rare breed scotch eggs using the finest local produce from Ayrshire, where their business is based. The opportunity arose in 2014 to start their own business and they decided to follow their passion and launch a food business. They discovered that they had an amazing range of producers in rural Ayrshire on their own doorstep and sourced a variety of ingredients and tested various products at local farmers markets. The company discovered very quickly that they had a gift for making really, really good Scotch eggs and since then that has been the focus of their business.