Highest quality Scottish produce
Almost all the items on our menus are made from Scottish produce and prepared onsite, by our head chef Jonathon Evans and his team. We bake our own bread rolls fresh every day and all our pastries and cakes, such as luxurious macaroons, are lovingly crafted by Gavin our Pastry Chef, including our wonderful ice creams and homemade shortbread. Our suppliers have been selected, not only on the basis of what they can offer but also on the consistency of both the service and provenance they give to the Head Chef and his team. They often represent the best that Scotland has to offer. We hope the following information about some of our ingredients and suppliers will be of interest.
Should you have any questions about the provenance or the ingredients used in our menus please do not hesitate to ask a member of staff.
Black Pudding or Marag-dhubh
Murdo the owner of Knockderry is a Lewis man (or Leòdhasach) and so he knows a thing or two about Stornoway Black Pudding. Our pudding comes mainly from Charley Barley, and sometimes from Willie John MacDonald, and is made to an original crofting recipe. The use of the term is now protected as a Geographical Indicator of Origin.
The climate and geography of Scotland is well suited to cheese-making however, as cheeses were traditionally required to be stored (matured) through the winter this led to a predominance of hard (matured) cheese in Scotland. At one time most farmhouses or crofts made their own cheese. Today there are still more than two dozen cheesemakers across Scotland, and we offer a range of Scottish cheese made from the handful of artisan and farmhouse cheese makers that exist.
Our breakfast eggs come from Townhead Farm and are laid by completely free range and happy hens up behind Helensburgh.
Scallops, langoustine, mussels and oysters are farmed up and down the west coast of Scotland and are supplied to us by Loch Fyne Oysters near Inveraray when in season.
Only haddock can be used to produce an authentic ‘Arbroath Smokie and ’Arbroath Smokies originated in Auchmithie, a small fishing village a few miles north of Arbroath. The fishwives originally smoked the fish in halved barrels with fires underneath, trapping the smoke under layers of hessian sacking. At the start of the 20th century the first Auchmithie fisher-folk began moving to Arbroath, and the process soon became known as the Arbroath Smokie, as we know it today.
Tunnock Tea Cakes
Formed by Thomas Tunnock (b.1865) as Tunnock’s in 1890, when he purchased a baker’s shop in Lorne Place, Uddingston. The Teacake we supply in our rooms is hugely popular in Scotland and is a small round shortbread biscuit covered with a dome of Italian meringue, similar to marshmallow this is encased in a thin layer of milk or dark chocolate and wrapped in the iconic red and silver foil paper. Yumm!
Meat from deer has been important in the human diet since prehistoric times. The term venison (from the Latin venari – to hunt) originally referred to meat from any wild animal. Our vension, when in season, is Scottish and is supplied to us by Braehead Foods and occasionally from Pat Leonard the local stalker in these parts and veteran champion tennis player!
Seasonal Produce Ltd
A Glasgow company based at the heart of Glasgow’s iconic fruit market, they pride themselves on sourcing ethically produced, quality fruit vegetables and dairy produce and ensure we have access to the best local producers and the best seasonal fresh produce all year round. Which means we can offer you the best quality on the market.
Loch Fyne Oysters
From the rugged shores of Loch Fyne itself, Loch Fyne Oysters Ltd have been supplying the hotel trade for decades and are dedicated to providing the world with Scotland’s finest seafood. They are justifiably proud of their produce in terms of its provenance, quality and sustainability. And we are proud to have them supply our restaurant/
The Luss Smokehouse
The Smokehouse, based on the Luss Estate on the banks of Loch Lomond, is the natural inheritor of a centuries old Highlands craft that has long given Scotland pride of place on the global map of epicurean excellence as home to the finest smoked salmon in the world. A relative new comer to the market but Luss Smokehouse is already making a huge name for their quality and taste. If visiting the village make sure you pick some samples up from the shop!
This Scottish company have specialist divisions as butchers, fishmongers and greengrocers. They supply The Knockderry Country House Hotel with excellent quality meat and fish. The quality of product and service is demonstrated through Campbell Brothers Royal Warrant as providers of meat and poultry to the royal household.
Based in Glasgow this sustainable coffee producer sources its delicious coffee from wonderful coffee farms around the world focussing on only roasting recent crop coffee of exceptional quality.
Braehead Foods are a fine food wholesaler and Scottish game supplier renowned throughout the hospitality industry for their quality, sourcing and supplying the best possible produce & giving the best possible service to hotels and restaurants. They collect their game birds from estates throughout Scotland.
Multi-award winning butcher, Macbeth’s are located up in the Moray Firth and are one of the few butchers that rear their own Scottish beef using traditional native breeds. Originally based out of Edinvale Farm they have been suppliers to Knockderry House for over 6 years. Their herd is made up of Highland, Shorthorn and Aberdeen Angus Beef cattle that are largely reared outdoors and are completely grass fed and are dry aged for a minimum of 21 days. They also supply us our lamb, pork and game although from time to time local stalker Pat Leonard provides us with the venison reared on the local hills that surround us.
In re-establishing itself as a small working farm for today, Townhead Farm now comprises approximately 6 hectares of adjoining land. The development plan for the Farm aims to take advantage of the farms agricultural history, natural topography and its location to deliver product excellence, environmental efficiency and community benefit. John and his family supply eggs, turkey, pork and lamb to the local community.