We've used cookies to improve your experience. By viewing our content you are accepting the use of cookies. Read about the cookies we use and how to disable them.

Land of Food & Drink

Saturday 28 June and Sunday 29 June

Scotland is a Land of Food & Drink, with one of the best natural larders in the world. Fertile fields are farmed to produce crops including juicy berries and earthy vegetables, and to raise livestock which make tender, flavoursome meats and fine dairy products. Bountiful lochs and coastlines provide a remarkable variety of delicious fresh fish and shellfish. The clear, pure waters of the country’s streams and rivers are used as the main ingredient for whisky, or in Gaelic uisge beatha – ‘the water of life’.

At Bannockburn Live you’ll find there are many outlets where you can sample and savour delicious Scottish produce, whiskies, real ales and much more, as well as meet the passionate producers behind them.

Please note that there will be no cash machine/ATM facilities at Bannockburn Live.


Scotland is a Land of Food and Drink, blessed with outstanding produce and passionate producers.  Come and hear some inspiring stories about our food history, culture, people and produce during Bannockburn Live at FoodTalk where there will be tempting tasters to sample, too.  

Foodie experts from across the land will share their knowledge and experience through talks held over the weekend - discover the exciting programme below!

Scotland Food & Drink is delighted to welcome Dr Christine Knight, University of Edinburgh, who will host the talks throughout the weekend.

Dr Christine Knight is Senior Research Fellow in contemporary food history and culture at the University of Edinburgh. She is currently funded by the Wellcome Trust to research stereotypes of the Scottish diet, especially the association with unhealthy, deep-fried foods such as the notorious deep-fried Mars Bar. Christine is a regular contributor to national and international media about her research. Originally from Australia, she moved to Scotland in 2008. You can follow Christine on twitter @vegeknight.


Carina Contini, Contini Ristorante - Grown Up Food: A Scots-Italian love affair with cooking 

Restaurateur and mum-of-three Carina Contini shares a year in the life of her kitchen garden with recipes inspired by each season.

Edinburgh-based Carina is one of the leading figures in Scottish food. Her family came from Italy and settled in East Lothian where they ran fish and chip shops and cafes, introducing the locals to their first taste of Italian food. 

Now one of Scotland’s most renowned restaurateurs, Carina opened her first restaurant through her husband’s family business Valvona & Crolla in 1996 before leaving in 2003 to launch the award-winning Italian restaurant Centotre. In 2009, her enterprises in food expanded with the opening of The Scottish Cafe & Restaurant in the National Gallery of Scotland.

Gillian Reith, Three Sisters Bake - Three Sisters: Keeping it in the family and baking up a storm

Gillian Reith, from Three Sisters Bake, will talk about the sisters’ journey from corporate desk jobs to cafe owners and authors of their first cookbook, Three Sisters Bake, Delectable Recipes for Every Day.

For the Reith sisters, food is about delighting the senses and using fresh, Scottish produce to create casual dishes that look as good as they taste!


Catherine Brown, Food in Scotland - Broths to Bannocks: A Taste of the Past

From the Scots expert skills at broth-making, to Orkney’s preservation of the Neolithic barley known as ’bere’ for making bannocks – there’s a rich tasting of Scotland's larder to explore.

Catherine Brown became widely known for her investigative food columns in the Scottish newspaper The Herald and as a presenter of STV and Grampian TV’s Scotland's Larder. She was the Guild of Food Writer's food Journalist of the Year in 2001 and is the author of several books on Scottish and British food, including the acclaimed Scottish Cookery.

Heather McLean, Kelvin Valley Honey - The Wondrous World of Honey Bees

Kelvin Valley Honey’s lead beekeeper Heather McLean talks honey, beeswax, beekeeping and the life of busy, buzzy bees.

Love them or hate them, bees are responsible for a third of all the food we eat. Honey not only tastes great but it’s nature's most effective natural healing agent. In Heather's fascinating presentation, discover honey and beeswax’s myriad of uses and how honey is made. Learn about how honey bee colonies organise, plus why we'd all go hungry without them, why they are at risk and what we can do to stop their decline. Lean how you can experience the world of beekeeping for free and so much more!

Hot Food

It’s All Food

Inventive fresh made pasta using the best use of products from the Scottish larder. Also offer children’s portions with simpler sauces.


Perthshire Farmers & Producers

When  you purchase lamb or beef from Jim Fairlie, not only do you get a superior flavour from the heather and natural grasses on which they are reared, you are guaranteed first class eating quality arising from over twenty years’ experience and a dedication to animal welfare and husbandry. As main lamb supplier to his brother Andrew Fairlie at Gleneagles, there can be no compromise on quality.


The Buffalo Farm

Purveyors of locally reared exotic meats, The Buffalo Farm rear and serve Water Buffalo and Aberdeen Angus Beef. Established festival favourites well versed with serving high volumes they have received many celebrity endorsements, most notably from Gordon Ramsay where the farm was featured on the F Word television programme. Buffalo meat is lower in cholesterol, higher in mineral content, and less than half the fat of conventional lean beef.


The Crepe Shack

Delicious authentic homemade French crepes and galettes, made from scratch.   As in Brittany, where crepes originated, their savoury crepes  - or Galettes - are made with buckwheat flour (wheat, gluten and dairy free), while the sweet crepes are made with wheat flour. All fillings are specially chosen for their quality and assembled following traditional recipes. The perfect alternative for a lunch, snack or a treat. The Crepe Shack uses FairTrade, organic and local products.


The Extraordinary Sausage Company

The Extraordinary Sausage Company operates from The Skinner at Kippen, and they really love their sausages. Their philosophy is both taste and quality. They only use the very finest ingredients including QMS accredited pork, fresh fruit and vegetables and natural flavourings. But what makes them extraordinary is their ideas – inventing some of the most intriguing and unique recipes out there.


Three Sisters Bake

Three Sisters philosophy is to ‘delight the senses’. Their team of chefs and bakers prepare all of our soups, salads, cakes and sharing platters from scratch using fresh, quality ingredients from our range of local suppliers, all served from their unique mobile unit. Healthy, fresh zesty food with lots of Gluten Free options and wickedly delicious cakes.


Woodburn's Pizza

Woodburn’s Espresso Pizza Bar sells pizza prepared from scratch before your eyes and cooked in the traditional Italian manner in a clay woodburning oven, accompanied by high quality single origin espresso coffee, roasted freshly every week. Woodburn’s was a Finalist as ‘Concession of the Year’ at the UK Festival Awards in 2012.

“Best Pizza I have ever tasted” Colin Bussey (former Chef Gleneagles Hotel)

“Pizza doesn’t get better than this” John Torrode


Farmer's Market

All that's Delicious

Selling artisan cookie kits in Kilner jars, perfect for individual gifts. Sharron also sells her homemade tablet in gift boxes as well as individual packs.


Border Tablet

Created from a family recipe, Michael Robertson creates arguably the finest tablet in Scotland. Trading at markets across the country, Border tablet is also stocked by over 120 outlets. Through recent funding the company has now expanded its flavour range whilst still keeping true to the natural quality of the brand.


Chrystal’s Shortbread

Made from a family recipe on the southern shores of Loch Lomond, this traditional shortbread is hugely popular across the country selling at Food from Argyll events as well as at a number of retail stores.


The Damn Fine Cheese Company

Discover a delicious range of cheddars & chutneys from Dumfries & Galloway-based The Damn Fine Cheese Company. Flavours to tempt you include whisky & orange; chilli; mature; smoked and caramelised onion.


Ella Drinks Ltd

Selling ‘Bouvrage’ (the Scottish word for ‘drink’) natural raspberry drink using berries grown and pressed in Angus – all naturally Scottish fruit.


Forth Environmental Link

Serving three local authority areas – Stirling, Clackmannanshire and Falkirk, The Forth Environmental Link promotes the production and consumption of local and sustainable food sources.


Handmade Tempting Treats

Award winning traditional Scottish baking with favourites such as Clootie Dumpling, Black Bun, tablet and coconut ice.


The Hebridean Farm Shop

From slow grown highland beef and fresh Hebridean lamb through to wild venison and seasonally caught shellfish, The Hebridean Farm Shop strive to deliver the freshest and most environmentally sustainable produce to its customers. They understand that The Hebrides offer some of the UK’s finest natural produce. Through working with the local communities they ensure careful stewardship of the local surroundings ensuring it’s preserved for future generations.


Kelvin Valley Honey

A community initiative started by Kilsyth Community Market Garden in 2011, with the aim of boosting local bee numbers by encouraging more people to keep bees, and to grow bee-friendly plants. As well as unbelievable honey, Paul Holmes also offers beeswax products such as candles. Paul can also offer workshops for adults and children in hand rolling candles and bath bombs.


No Cow Know How

Offering unique Vegan, Vegetarian, Dairy Free, nut and gluten free treats.


Simple Simons Pies

Extraordinarily tasty, artificial additive-free pies. Simon’s secret is indeed simple. Only the finest, freshest, natural ingredients are used. Behind Simple Simon's on the hill graze blackface sheep and Black Aberdeen Angus. Not only world-class meats such as these fill our pies, but also locally reared meats, fresh fish and fresh herbs. Winner of the Golden Fork in the 2012 Great Taste Awards for Speciality Producer of the year.


Summer Harvest Oils

Mark Bush grows makes and bottles his multi award winning cold pressed rapeseed oil from his family farm in Perthshire which has been with them for over 50 years. Their traditional cold pressing technique retains natural goodness and as a result their oils are extremely low in saturated fat and high in Omega 3. Their oils are recommended by chefs including Mark Greenaway, Jacqueline O’Donnell and Neil Forbes.


Tea & Coffee

Home Ground Coffee Ltd

Alistair and Sophie Moodie roast and grind their exceptionally high quality coffee beans at their base in Cardross. Part of the Food from Argyll group, their artisan coffee has won fans across the country with many farm shops choosing to stock it. They offer a range of fantastic coffee ranging from a smooth chocolatey blend to a richer roast with hints of plum.


Ice Cream

Asher’s Ice Cream

Third generation family business selling delicious soft ice cream made with fresh dairy ingredients to bring you the real taste of traditional ice cream.


Moretti’s Ice Cream

Traditional ice cream vendor with a quirky van.