lanarkshire larder
recipes
Lanarkshire has a long and proud history which encompasses both its rural and industrial past; the Clydesdale horse originated here and the fertile soil of the Clyde valley has long provided an abundant harvest.
The source of the river Clyde is in the Lowther Hills of South Lanarkshire. And despite its heavy industry, the region has always had a tradition for local good food.
Today, Lanarkshire Larder is championing the area's food businesses. And what better way to get a real taste of a place, than to eat its food!
feeling inspired?
Let's get cooking!
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Let's get cooking! 🍴
what’s your
favourite ingredient?
Fresh veg from fertile soils, incredible dairy and cheese, succulent beef, lamb, poultry and venison - Lanarkshire’s Larder is bursting with ingredients ready to make their way into you kitchen.
Browse our directory to source the very best our region has to offer. With over 60 members, we’ve got something for every pantry. Many of out producers will also deliver direct to your door! Or maybe you’d prefer to visit to fill your shopping bags with fresh produce? Take a look at our food & drink trail map for inspiration.
lanarkshire has it all!
MASTERCHEF STAR
DEAN BANKS
Dean’s appearance on Masterchef: The Professionals may be a few years ago now but Dean’s passion and cooking style have evolved continuously at world-class level. Some key dishes from the show still play a part on his menus.
Dean Banks runs Haar Restaurant in St Andrews, Dulse in Edinburgh, Dean Banks at The Pompadour at Waldorf Astoria Edinburgh and The Forager Pub in Dollar. Dean crafts dishes with a fusion of cooking styles and flavour profiles from around the globe.
He has been a chef since the age of 15 and his career has seen him travel to over 40 countries. This experience shows in dishes that are continually evolving and changing with what's available locally.
Dean Banks has been awarded 3 AA Rosettes and included in the Michelin Guide – making him one of the most highly-rated chefs in Scotland.
“As a chef, sourcing the best produce I can is my top priority. Lanarkshire’s Larder is rich with produce that I am proud to serve at my restaurant."
Gochujang
Macduff Beef Cheeks
cocktail time
Time for a cocktail? Whether you have a penchant for rum, a preference for vodka, or a passion for gin, these cocktails made with local Lanarkshire spirits make the perfect serve, every time.
Spice things up with a Jungle Bird from Old Mother Hunt rum.
The Passionfruit Martini from Raer Spirits Vodka. A fruity twist on a classic.
The Allyplanza from Pentland Hills Gin. A unique gin martini experience.
Last year, we invited all S1-3 pupils in North and South Lanarkshire to enter our recipe challenge. We asked them to delve into the Lanarkshire Larder and pick one, or more, ingredients to include in a recipe of their choice. There were loads of entries but we narrowed it down to three for a cook off at New College Lanarkshire in January.
It was a tough decision for our judges—Jean Miller of Millers Larder, Donna Hood from Cairn Lodge Farm Shop & Cafe, and Paul Clark, Chef Lecturer at New College Lanarkshire—but they were all impressed by Asma & Ava’s coffee cupcakes. The girls from Taylor High School in Motherwell created their recipe using coffee from Fower Coffee, milk & eggs from What’s Fresh, flour from Cadzow Bakehouse and chocolate from Bella Chocolate. The result is a seriously delicious cupcake that Stuart from Fower Coffee is adding to the menu. Well done girls!
SCHOOL RECIPE
COMPETITION
michelin-starred chef
graeme cheevers
Just 8 months after opening, UNALOME by Graeme Cheevers was awarded one MICHELIN Star in the Michelin Guide 2022 – Great Britain & Ireland. An award that many believe to be one of the highest accolades in the profession of tantalising taste buds for discerning diners. A Michelin Star acquisition shows a restaurant to be of the highest quality.
Unalome, a Buddhist symbol representing the path to enlightenment along with the twists and turns of life along the way perfectly encapsulates Graeme’s journey and love affair with cooking, a voyage that has taken him from his hometown of Glasgow, venturing overseas to Singapore and the bright lights of New York, before returning to Scottish shores, working up to Head Chef position with Martin Wishart at Loch Lomond. After successfully retaining a Michelin star at the restaurant for five years, Graeme took on Head Chef responsibilities at the five-star, luxury Isle of Eriska Hotel in 2018 and after only a short spell, was again awarded a star in the Michelin Guide in 2020. Graeme’s journey to culinary peace and enlightenment has now led him to Unalome, his first solo venture back in his native Glasgow.
“As a chef, sourcing the best produce I can is my top priority. Lanarkshire’s Larder is rich with produce that I am proud to serve at my restaurant."
wild garlic soup
with goats curd gnudi
SPICE UP
YOUR LIFE
Joanne from the Scottish Tea House shares her recipe for Christmas Delight mulled spice wine.
“Bring on winter with this warming combination of cinnamon and cloves blended beautifully with this high-grown Ceylon tea to provide a truly warming cup bursting with mulled spices and natural fruity notes for a delicious winter treat.”
How to make
Add 2.5g-3g of Christmas Delight to 200ml water and infuse for 3-5 minutes. Add to a glass of warm red wine and serve with winter fruits like pomegranates, cranberries and blackberries.
lanarkshire lad
chef jimmy lee
Jimmy Lee, is the chef proprietor of Lychee Oriental in Glasgow and Salt & Chilli Oriental in Hamilton and Edinburgh. He is a proud Lanarkshire lad, whose childhood was spent running around the kitchen at his parents’ restaurant, Kam Wah in Hamilton in the 1980s. So perhaps it is not a surprise that Jimmy ended up as a chef. He originally studied accountancy at Glasgow University before working at Standard Life; "While everyone was out partying at the student union, I was actually working in my father's takeaway." But he soon decided it was time to open his own restaurant.
After making a huge name for himself, he then made the decision to open Salt and Chilli Oriental in his hometown, Hamilton, where his takeaway sells street food like Curry Hawker Fish Balls and Macanese Chicken Curry. "I know the area well. I grew up here so I've got a huge sense of belonging. I wanted to do something for Hamilton to actually put it back on the map."
"I know the area well. I grew up here so I've got a huge sense of belonging.”
MacDuff Beef Fillet,
Chilli, Garlic & Asparagus
perfect
roast chicken
St Brides Poultry is a small family-owned farm situated on the outskirts of Strathaven in Lanarkshire. They select slow-growing, flavourful breeds and let them grow slowly, very slowly rather than the more modern way of feed fast and sell cheap. Their ethos is quality, happy birds. Their free-range chickens are plentiful and make a delicious Sunday roast.
brilliant
BROWNIES
David and Maggie Lake, owners of Cafe Twenty Eight in Coatbridge, share their recipe for irresistible chocolate brownies. Click here to watch how they’re made.
chipotle
lamb kebabs
from the Butchery Kitchen
Order your lamb online from Butchery Kitchen
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Order your lamb online from Butchery Kitchen 🍴
Butchery Kitchen sources directly from their network of trusted local farms and independent suppliers in Lanarkshire who place a premium upon animals being ethically reared, living free-range lives on sustainable farmland. All orders are cut fresh by their butchery team and hand packed, dispatched and delivered in their cool box system. And what’s more - they deliver throughout the UK! Find out more here.
fennel seed
oatcakes
We’ve partnered with New College Lanarkshire to help their students gain a better understanding the food and drink industry in the region, allowing them to work with the real businesses.
The college offers a wide range of courses in Hospitality and Professional Cookery. It boasts well-equipped training kitchens and restaurants – MLOne at Motherwell Campus and Taste at Cumbernauld Campus – that give students a flavour of fine dining to set them on course for a career in the hospitality industry. The course levels range from introductory kitchen skills and REHIS hygiene certifications to HND Professional Cookery or a degree qualification in Hospitality Business Management.
This classic Scottish oatcake recipe with a twist is taught on the course, and makes a delicious snack with local cheese, as an accompaniment to soups and salads, or just enjoyed on their own!
Hungry?
Bet you’ve never tried this before! The black tea adds depth of flavour to the Scotch fillet steak from Cooper Butchers in Bellshill.
crusted fillet steak
with black tea sauce
who doesn’t love a
sausage roll
Our wonderful members Millers Larder are not only passionate about making fabulous condiments, they are classically-trained chefs who come up with the perfect recipes to complement their creations. Find out more about them here.
two recipes to try!
CHERRY
BAKEWELL
A cherry bakewell recipe with a difference - just add a dash of gin! Theo of Roasted Cafe in Strathaven enhanced his recipe when local gin-maker Colin introduced him to his first-batch cherry bakewell gin (inspired by Mr Kipling!). Impress your friends with this moreish bake - it’s well worth the effort 🍒
