Inspiration, Fire and Authentic Ingredients – a Tour with TEAL in Scotland

Early Friday morning before the Pentecost weekend, we boarded the plane – a group of 14 people with different backgrounds but one thing in common: curiosity and a passion for great food and drink. Three from the TEAL-team travelled with representatives from Brix Brygghus, Kanelsnurren, Ekte Matglede, Fruktpakkeriet in Årdal, OmCider, Angus farmer Leif Håkon Korsbø, and the specialty wholesaler Matfylket Rogaland. The goal was to experience Meatopia Glasgow and visit producers who work closely with their raw ingredients – with heart, craftsmanship, and sustainability at the core.

Our first stop after arriving was Seidear – The Wee Scottish Cider Producer, just outside Aberdeen. Christian welcomed us to Castle Fraser, where one of his orchards is located. Using apples from ten Scottish castle gardens, he produces award-winning cider that has earned both accolades and recognition. We tasted several varieties and learned about the production process – from pressing and fermentation to ageing and bottling. It was an inspiring encounter with a producer who dares to do things his own way – and succeeds.

We continued south to Johnshaven, a small fishing village on the coast. There, we met Lauren and her family, who run The Lobster Shop – a combination of a shellfish reception centre, café, and seafood eatery. We saw how they receive lobster and crab from nearby waters, and then enjoyed a sunny outdoor lunch with freshly boiled lobster and chips – with a view of the sea and the sound of seagulls in the background. A beautiful reminder of how taste and place are deeply connected.

Once we arrived in Glasgow, it was time for the main event: Meatopia. This festival is a celebration of meat, fire, and raw ingredient knowledge, bringing together chefs, butchers and food lovers from across the UK and around the world. The concept is simple – one chef, one dish, one day – all cooked over open fire. The atmosphere was thick with smoke, heat and passion. We spent Friday evening and all of Saturday tasting dishes, talking to chefs and producers, and soaking up impressions and ideas. This is more than a food festival – it’s a meeting place for people who care about where food comes from, how it’s handled, and how it’s shared.

On Sunday, we explored more sides of Scottish food production. First up was The Buffalo Farm, where we were welcomed by Steven, who manages the farm. They’re focused on buffalo – an unusual but successful niche in Scotland. We met some of the 500-strong herd grazing outdoors and learned how the farm has grown from meat production into a broader range of products including buffalo mozzarella, ice cream, and fresh milk, in addition to their popular buffalo burgers. Steven shared insights into the challenges and opportunities of animal husbandry, product development and market access – and, of course, we got to taste the results.

Next stop was Glengoyne Whisky Distillery, with roots dating back to 1833. We were given an in-depth tour of the traditional whisky-making process – from water source to barrel ageing – and ended the visit with a carefully curated tasting paired with chocolate. A refined and educational experience in stunning surroundings.

On Monday, we rounded off the trip with a visit to St. Andrews Farmhouse Cheese, a small dairy with big ambitions. The family-owned business produces award-winning cheeses using milk from their own cows just nearby. We followed the process closely, from curdling to ageing, and finished with a tasting in the farm shop – accompanied by stories of both craft and everyday life.

Our final meal was at Scotland’s best fish & chips spot in Anstruther, and we couldn’t have ended on a better note. Crispy fish, tangy peas, salty sea air, and a group full of impressions, ideas and reflections.

This trip was more than professional inspiration. It was about the people behind the products, the pride in good craftsmanship, and the importance of connecting across boundaries – and being inspired together. Sitting down with others who are passionate about what they do opens up new perspectives – and new opportunities.

We returned home with heads full of impressions, stomachs full of flavours – and hearts a little warmer. It’s these experiences that stick with you: the small conversations along the way, shared laughter on the bus, reflections after a meal – and learning from others outside your own bubble.

And this is just the beginning. We don’t yet know where the next trip with TEAL will take us – but one thing’s for sure: it will be a journey full of learning, new connections, and plenty of inspiration. Maybe we’ll see you next time?