Author Archives: SRA Editor

Slice of Life Interview – Rosie Jack

Rosie Jack is the Markets and Events Manager at Bowhouse, a food collective based on the Balcaskie Estate in the East Neuk of Fife. Bowhouse opened as a makers’ hub for local food and drink producers in July 2017, working to provide the missing link between field and fork for producer and consumer. Its Market Weekends welcome thousands of visitors each month. An increasing number of producers are based at Bowhouse from Scotland the Bread’s organic mill to shellfish specialist, Langoustine the Box.  Last year saw the launch of the Mill House café at Bowhouse as well as the opening of the tap room at the Futtle Organic Brewery. Bowhouse is shortlisted for the Rural Business Diversification Award at the Scottish Rural Awards 2020.

What do you do on a typical day?

Every day is different, and yes, I realise that everyone says that! It really is true with Bowhouse though, we have a very varied range of events, meetings and markets taking place each month. Day to day I am based at the Balcaskie Estate Office, where a typical day may include meeting with our branding team, having discussions with local clubs and organising charity events as well as working closely with our market traders. We have a number of food and drinks based at Bowhouse too, so I may be meeting Tom and Connie at East Neuk Market Garden to talk about their harvest and plans for a pot your own event at the next market weekend, or meeting with Andrew Whitley to chat about volunteers for the charity Real Bread Campaign giving a talk about heritage grains. There’s always lots going on, but we have a beautiful office with views across the fields and down to the sea, a great team and I do try to take my dog, Rhu, a Labrador, for a walk at lunch-time too!


What is your favourite part of your job?

There are a few highlights for me, so it’s difficult to choose just one aspect. I get to meet and work with so many different people from across many sectors, who are all united as passionate about wanting to create a sustainable supply chain for people to be able to enjoy great food and drink, whilst preserving the landscape and supporting local businesses. I also enjoy how hands on and creative working at Bowhouse can be – I am known to jump into a forklift if some tattie boxes need shifted before a market weekend or bake gingerbread people for hanging on our Christmas trees during the festive period. It’s fantastic to be part of such an exciting and pioneering team and project in our community. Coming from a farming background myself, it’s so rewarding to see children visit Bowhouse and learn about rural life, with farming and food production.


What is unusual about your business?

We have so many different customers and people to appeal to. From our Bowhouse visitors, our market traders to our business that are based at Bowhouse full time, they all have different needs and wants so steering to their needs can be conflicting and unusual sometimes.


What will you tell the world if you win this award?

To win the Rural Business Diversification Award would be a great recognition of the hard work of so many. By supporting us at Bowhouse you are also supporting many local businesses, the local and wider community, charities and families, Bowhouse is just where it starts. Thank you for seeing our vision for a fairer, local and seasonal food chain.




Slice of Life Interview – Morag Higgins 

Morag Higgins runs Equido Horsemanship Ltd, finalist for the Best Rural Skills Educator Award at the Scottish Rural Awards 2020. Equido offers students and their horses a unique perspective which encourages horses to trust people and people to communicate better with their horses. What do you do on a typical day? As with most jobsContinue Reading

Slice of Life Interview – Will Docker

Will Docker is the Co-Founder of Balgove Larder near St. Andrew’s, which offers seasonal produce direct from their own farms and award-winning meat prepared by their team of traditionally skilled butchers. By converting former farm buildings Balgove Larder includes The Farm Shop, The Steak Barn, The Butchery, The Flower Shed, The Homestore and The Café.Continue Reading

Slice of Life Interview – Moji Shand

Moji Shand, Attorney at Law and CEO of Duncan Taylor Scotch Whisky, shares the joys of yoga, whisky and her job. Duncan Taylor Scotch Whisky is shortlisted for the Best Scottish Artisan Drink Award at the Scottish Rural Awards 2020. What do you do on a typical day? There is no ‘typical day’ at DuncanContinue Reading

Slice of Life Interview – Paul Newman

Chef Patron Paul Newman of Errichel and Thyme gave us a glimpse into his life. His business, Errichel House & Thyme Restaurant, is shortlisted for the Best Scottish Artisan Food Award at the Scottish Rural Awards 2020. What do you do on a typical day? The beauty of running such a diverse farm business isContinue Reading

Famous farmer comedian Jim Smith will host the Scottish Rural Awards 2020

Scottish Field magazine are absolutely thrilled to announce that their favourite farmer comedian will take to the stage to host our Scottish Rural Awards 2020. The black-tie glittering awards ceremony will be held on 2nd April 2020 at the Glasgow Hilton. ‘With diversification now often less a lifestyle choice than a necessity, this year’s ScottishContinue Reading


Scottish Rural Awards 2020 Award Criteria The Best Rural Innovation Award is designed to recognise innovation and entrepreneurship throughout rural Scotland. Who can enter? The Rural Enterprise and Innovation category is open to all individuals, small businesses and larger businesses operating in a rural environment. Nominees must have found success in developing an existing businessContinue Reading


Scottish Rural Awards 2020 Award Criteria Scotland’s booming hospitality industry is continually growing and developing, with an abundance of high-quality accommodation, dining and leisure options. The Rural Hospitality Award recognises the very best in Scottish rural hospitality. Who can enter? The Rural Hospitality Award is open to nominations from hotels, B&Bs, self-catering accommodations, restaurants, cafes,Continue Reading