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Seriously Good Blog

Saturday 28th & Sunday 29th January see us join Edinburgh’s newest market at The Biscuit Factory, Leith.

The guys behind The Edinburgh Larder and Edinburgh Food Social launched the market in December. The event was a huge success and will now be taking place monthly until March.

We are really pleased to have been asked along and will be taking Bella, our food truck,  as well as a stall in the market itself for you to buy some of our fab venison and a couple of our wee pies (they’re to die for!!).

As the market’s indoors it’s a great opportunity to browse some of the regions best independent producers whatever the weather and with live music and a kids play area it’s sure to be a great day out for all the family.

We will be serving a host of tasty treats in the truck from our ever popular Pulled Venison Rolls with Tangy Slaw to our traditional and uber-tasty Highland Beef Stovies that always go down a storm. We have a slightly unusual offering as a special for this event so come along and give it a try, you’ll love it….and we’re not kidding!!

Here’s a little bit about what the Edinburgh Food Social is all about……….

The team behind Edinburgh Larder have set up a social enterprise which aims to make local food more accessible by working with schools and communities to develop cooking skills. Thanks so much to everyone who helped us reach our £10k target on Kickstarter to buy a food truck – watch this space for more information on our plans and please request to join our Facebook page!

The team behind the Edinburgh Food Social want to bring the benefits of using local food into schools and communities across Edinburgh by taking a food truck around the city and beyond to showcase what can be done with local food, all year round. They believe that everyone in Scotland deserves to have access to the great produce we have on our doorstep and the means to cook with it if they want to.

They hope to inspire children to cook with local produce and become involved in planning the menus in their schools. The team hope to help people of all ages and backgrounds develop their cooking skills and create nutritionally balanced meals using local, seasonal food.

Eleanor Cunningham, owner of the Larder and founder of Edinburgh Food Social says using local produce “means there’s a real connection between the supplier and the food we serve. The producers in Scotland work incredibly hard to develop really fantastic ingredients which are at the core of everything we cook – we’d like more people to have the opportunity to use these ingredients.”

Edinburgh Food Social have teamed up with the Biscuit Factory to offer an affordable monthly food & craft market. The first took place in November 2016 and was an unmitigated success! You can register interest for such events in future via the Facebook group below.

Click – Edinburgh Indoor Food & Craft Market Facebook Group

Our first market in November was an unmitigated success with over 4,000 visitors. The second will be larger with more space to wander, a larger area for kids to play, buggy parking, great live music, more seating and even more food producers.
 
The event will again be hosted by our friends at Leith’s Biscuit Factory on Anderson Place.
 
You can spend as much time as you like mooching around and soaking up the atmosphere with fantastic food and craft on offer. There’s a suggested donation of £2 on the door with all event profits going to Edinburgh Food Social.
 
We raised £2,000 from our November market which will help us teach cooking skills and provide good food to those who need it most. The market is on both Saturday 28th and Sunday 29th of January from 12-6pm.

Social Enterprise

We had a visit from the lovely Sarah Mack of Landward fame last week and took her for a wee tour of the butchery.

She was here to film for this Friday’s episode of Landward where she will be talking about our Hebridean Lamb co-operative. In the programme she also visits the lovely Marian Bruce who was the first Hebridean farmer we took animals from over a year and a half ago now. We have worked closely with Marian ever since and are extremely proud of the ever growing group we have created. We now get these fantastic little sheep from various trusted sources across Perthshire and beyond, all with full Hebridean Sheep Society accreditation.

You will see for yourself one of the great little farms these animals spend their days living on and see Sarah sample some of their delicious meat.

We have just received our next lot of Hebridean Hogget, they will go extremely fast, so if you want to get your hands on some of this fantastic meat you need to order now!! You can place your order on our website or give us a call on 01738 561 523. Don’t leave it until after the show, we are expecting a lot of interest. We will, however, be starting a waiting list so if you do miss out this time round, never fear!!

The programme is on at 7:30 on BBC Scotland this Friday night (14th October). Don’t worry if you miss it or you don’t live in Scotland, the show will be available on the BBC iPlayer, just follow this link!

To whet your taste buds here is what Alex Barker of the Guild Of Fine Foods had to say about the meat from Hebrideans……

“The meat from Hebridean sheep is unique. It has a rich, dark colour, succulent tender texture, and a gamey, utterly delicious flavour. Tasted against locally produced butchers’ lamb and some very good Welsh lamb, there was no contest: the Hebridean won hands down. It was tender with a really good bite, and rich but didn’t leave that greasy, fatty taste in the mouth. And it was so full of flavour that some of the young tasters couldn’t believe it really was lamb.”

 

Just in case you didn’t know……..

Everything we make is Gluten Free!!

We use Oatmeal from a dedicated Gluten Free mill.

From our sausages and burgers to our haggis and black pudding, you won’t find any wheat or gluten anywhere!

Most of our products are allergen free as well. If you have any allergies please don’t hesitate to contact one of us and we will talk you through our ingredients.

Email us at contact@seriouslygoodvenison or give us a bell on 01738 561523 🙂 🙂 🙂

 

THIS COMPETITION IS NOW CLOSED!!!

Did you know it’s National Sausage Week from the 31st October to the 6th November?

We know how much you all love our many flavours of sausage so we thought in celebration of a whole week of sausageness we would give one lucky person the chance to have their own flavour added to the Seriously Good sausage repertoire.

To coincide with National Sausage Week, which is mainly a porky affair, we have decided to pay homage to the, not so humble, venison sausage.

The competition will run from Monday 10th October until the last day of National Sausage Week, Sunday the 6th November, when we will choose 3 finalists. Each of the 3 final flavours will be made by our team of butchers and then go on to be judged by our panel of esteemed judges.

THIS COMPETITION IS NOW CLOSED

All you need to do is simply email your idea along with your contact details to comps@seriouslygoodvenison.co.uk.

We are absolutely over the moon to welcome Adam Newth, chef patron of The Tayberry restaurant, as head judge. Adam was recently crowned Young Scottish Chef Of The Year 2016 at the CIS Excellence Awards and his restaurant, The Tayberry near Dundee, has been awarded 2 coveted AA Rosettes within its first year of opening.

Alongside Adam on the judging panel will be Iain Fenwick, managing director of the award winning hospitality marketing company Citylicious along with Vikki Banks, Director and Jenny Law, General Manager of Seriously Good Venison.

To enter the competition all you have to do is send us your idea for our new sausage flavour. We don’t need a full recipe, just a list of ingredients you think would be a great match to our venison sausagemeat and we’ll do the rest.

The winner will be announced on Wednesday 30th November and the winning flavour will go into production in the new year. The winner’s name will be mentioned on the label of the new flavour, on our website, social media platforms and across local press. They will also receive 10 packs of their sausages to show off to their family and friends. If the winner can make it up to Perth, we would love it if they could come down to the butchery and help make the first batch.

By entering this competition you are agreeing to be added to our mailing list. We will not pass your details on to any third parties and you may unsubscribe at any time.

 

Our Facebook competition to win 1 of 5 sets of 2 tickets to Country Living Christmas Fair, Glasgow.

To enter simply pop over to our Facebook page and follow the instructions.

The tickets are valid for entry to the show on Thursday 17th, Friday 18th and Sunday 20th November 2016.

Please note the tickets are NOT valid for Saturday 19th!!

The tickets are not exchangeable for cash.

The draw will be made on Monday the 7th November so we have plenty of time to get your tickets to you.

Please make sure you can make it to the show on one of the above dates, if you win and can’t go it would be a shame to see the tickets go to waste.

We love a good festival here at Seriously Good HQ so mixing that with the love we have for outside catering was an easy decision for us to make.

We have our self-contained catering truck, Bella, who we love! She is well equipped to allow us to cater for any number especially with the addition of our field kitchen marquee and rustic outside seating area.

Our repertoire has become wider as our calendar of events has grown so we are always open to suggestion when it comes to menu ideas.

Whatever your event, small or large, family party or festival, we would love to hear from you! Just give us a call on 01738 561523 or email Jenny at jenny@seriouslygoodvenison.co.uk

 

We are over the moon to have been crowned winners of Meat Supplier Of The Year at the Food Awards Scotland for the second time!!

Unfortunately we weren’t able to be there to collect our award, but would like to say a huge THANK YOU to everyone who voted for us.

To top this off, we have also been awarded a 3 Star Gold Great Taste Award for our venison fillet.

This really is a huge accolade with only 141 products out of 10,000 entrants being awarded the coveted 3 stars. The final judging day was pretty nail biting as we knew the panel was being led by food critic Charles Campion and chef Valentine Warner.

What a couple of weeks it’s been for us. Returning from our first big festival at Belladrum, the recovery has definitely been aided by all this great news.

Thank you to our fantastic team of butchers who are the rarely seen driving force behind everything we do. If it wasn’t for you guys we, most certainly, would not have won these awards, as our butchery skills leave a lot to be desired, to say the least 😉

In just over 2 weeks we’re off to our first proper festival. Our second outing in the food truck takes us all the way to the Belladrum Estate near Inverness.

We will be feeding hungry festival goers from our truck and field kitchen over the festival’s 3 days. Working alongside John Kettles, a man who is more used to pyrotechnics than pulled venison, we will be creating our own wee dining destination amongst the tents and camper vans, our Seriously Good Kettle’s Kitchen! You will come across more of John’s creations across the Belladrum site…………..look out for the fire breathing dragon!

The festival has been sold out for ages so if you’re lucky enough to have a ticket please do swing by, say ‘Hi’ and grab a bite to eat.

Breakfast, lunch, dinner or just a snack, we’ve got it covered!

Grab a roll in the morning, our venison black pudding & old spot bacon are a must if you want to set yourself up for a day of dancing and possibly a wee bit of drinking 😉 If you fancy something a little lighter why not go for a tub of granola with fresh fruit and yoghurt or scrambled eggs on toast?

We’ll have plenty on offer for your lunch and tea too.

From 11:30 am until 2am (we must be mental) take your pick from a variety of venison based goodies including burgers, stovies, kofta wraps and steak rolls. All gluten free ingredients and rolls/wraps available too, you just gotta ask 🙂

Don’t worry, we heard that tut from all you veggies, we haven’t forgotten about you. We’re going to have some absolutely fab veggie burgers from our good friends at Mash Direct as well as a super tasty chickpea curry and a couple of soups for good measure.

“Do you do chips?” If we had a pound for the number of times we’re asked this at events……..so the wish of whoever those people were is our command.

There’ll be ice cream from some other buddies of ours, the fab folk at Stewart Tower Dairy, so come along, kick back, relax and refuel before heading back to the festival, or swing by for supper on your way back to the campsite after a long day of festival fun and frolics.

We really are super excited about this wee adventure so if you’re going to Belladrum please do come and see us, if only for a wee pie and a blether 🙂

Follow this link to have a peek at our full menu!

 

Pretty much all of your 5 a day in one meal with the addition of some super lean venison mince with a spicy jerk seasoning.

This recipe came about after a request for more veg by one of the SGV significant others…….so more veg is exactly what he got!

Make twice the amount of mince and freeze for a quick lunch or snack. Great on jacket potatoes or even in a toastie.

Jerked Venison Stuffed Peppers with Charred Veg, Spinach & Yoghurt
Print Recipe
These stuffed peppers are quick and easy to make and pack a wee bit of a punch. Great for a weekday tea or something a little different for your bbq. A whole array of tasty veg on the side make this a proper healthy supper.
Servings Prep Time
4 people 30 mins
Cook Time
1 hour
Servings Prep Time
4 people 30 mins
Cook Time
1 hour
Jerked Venison Stuffed Peppers with Charred Veg, Spinach & Yoghurt
Print Recipe
These stuffed peppers are quick and easy to make and pack a wee bit of a punch. Great for a weekday tea or something a little different for your bbq. A whole array of tasty veg on the side make this a proper healthy supper.
Servings Prep Time
4 people 30 mins
Cook Time
1 hour
Servings Prep Time
4 people 30 mins
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Pre-heat your oven to 200 degrees celsius.
  2. Heat a tablespoon of the oil in a medium sized frying pan and gently fry the onions until soft.
  3. Remove the onion from the pan and brown the mince in 2 or 3 batches before returning everything to the pan and adding the jerk seasoning.
  4. After stirring for a couple of minutes add the wine and the tomatoes, season, stir, cover and leave to simmer for half an hour.
  5. Meanwhile, slice the tops off the peppers, rub with a little oil and place on a baking tray in the oven for ten minutes after which just set them aside until the mince is ready.
  6. Cook the rice in plenty of boiling, salted water for a third of the cooking time the packet recommends. Drain and mix through the mince.
  7. Fill the peppers with the mince, pop the tops on and bake in the oven for 20 minutes to half an hour.
  8. While the peppers are cooking away rub the corn in a little oil and char on every side in a hot pan. When they are done set a side to cool a little so you can handle them.
  9. Next quarter your little gems, drizzle with a little more oil and char in the same pan until pretty black.
  10. When the corn is cool enough to handle, but still hot, slice off all of the kernels, keep a few to one side then mix the rest through the shredded spinach and coriander then season.
  11. Serve with a little natural yoghurt sprinkled with diced chilli and some of the corn kernels.
Recipe Notes

The contrast between the sweetness of the peppers and the corn with the bitterness of the charred lettuce and spicy jerk seasoning is an absolute delight.

Really low in fat, gluten free, packed full of vitamins and pretty much all of your 5 a day :)

We use Scottish Rapeseed oil in this dish and would heartily recommend a couple of our mates from market, Summerharvest and Supernature.

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