Local Seasonal Sustainable
Having had a country upbringing - a gamekeeper's son and a farmer's daughter, the importance of using local seasonal ingredients as much as possible is a core value at The Balgedie Toll.
Head Chef Edward buys beef, lamb and pork that is sourced from Quality Meat Scotland assured farms. Seafood is supplied by local fish merchant Campbells. Seasonal game such as pheasant and venison comes from local game dealer.
Damsons, rhubarb, apples and herbs from the Cairney garden make seasonal appearances on the menu.