We all know that great cooking relies on starting with the very best ingredients, so some of our chefs' chief skills are to source and select the best of Scotland's ingredients. You might also find our own rhubarb, herbs or wild leeks in season and a few great ingredients from further afield too!
Whether hedgerow greens foraged for us, Scottish beef aged in our own larder or wild game shot on the hill, ingredients are the key. Scotland's very best ingredients simply wouldn't be available if it wasn't for the farmers, keepers, fishermen and foragers who grow and gather or the butchers, curers and cheese makers whose skills we rely on.
These are just a few of our favourite suppliers whose produce we rely on and features on our menus when available:
Beef is the great classic ingredient that rarely leaves the menu! Prestonfield's classic Chateaubriand for two is a classic favourite served with jus, Bearnaise and seasonal vegetables. As you'd expect Prestonfield are members of the Scotch Beef Club, helping ensure offer the best Scotch beef. We source well-aged beef, often selected for us by John Gilmour, a discerning butcher who carefully dry-ages his beef before hand-cutting and delivering to our beef larder for a little further dry-aging. Gilmour Butchers
Highland Game supply us with wonderful wild venison, all sourced in Scotland. They are simply passionate about promoting the wider use of venison, one of Scotland's best-recognised ingredients that is too-rarely used. Whilst the iconic Red Dear occasionally appears on menus our Chef's favourite, Roe, is a regular on Prestonfield menus in season. Highland Game
Feathered wild game is one of the stars of the Scottish larder and duck, partridge and pheasant will feature on Rhubarb's menu in autumn. For a few weeks the king of game, grouse, will be available, collected from the heather-covered Estates of the Lammermuir Hills for us by renowned game dealers, Braehead. Braehead
Ben of Fungi and Forage is a regular visitor to the kitchen door at Prestonfield bringing an ever-changing selection of herbs, leaves and mushrooms which have been foraged from Scotland's hills and woods. The unique flavours of these wild, uncultivated herbs and leaves often add unique and subtle notes to the dishes served at Rhubarb. Spring often sees Prestonfield's own wild leeks and garlic featuring on our menu and often our own rhubarb too.
Ramsay of Carluke have been curing bacon since 1857 so can rightly claim to be "Bacon curers of distinction". They provide wonderful; ingredients that are the stars of Prestonfield's great Scottish breakfast and their fine pork products are used in other dishes too. Ramsay of Carluke
In season Scottish berries are the best of the best. You'll find Scottish raspberries feature in the delicious home-made jam which accompanies the scones at Prestonfield's afternoon tea and our strawberries come from named farms in Fife, Perthshire and Angus when they are at their very best.
Scotland's gentle climate and lush pasture ensure we make some great cheeses. An ever-changing selection of four perfectly-ripened Scottish cheeses feature on the menu in Rhubarb each day. Served with home-made oatcakes and accompaniments. Cheeses such as Kasty Roger's award-winning Crowdie from her artisan creamery at Knockraich feature in other dishes too. A soft creamy, cows' milk cheese with a centuries old heritage it currently features alongside garden peas and ham hough in a started and flavoured with Douglas Fir in a pudding. Knockraich