Edinburgh Larder Bistro lives and breathes local produce, it’s at the heart of the operation on Edinburgh’s Alva Street.

From the top to the bottom of Scotland, Edinburgh Larder Bistro sources the freshest and best quality, local ingredients it can find. We are, after all, spoiled for the choice of meats, fish, vegetables and more right on our doorstep.

We take a look across the country at some of these suppliers below.

West of Scotland

From Ayrshire, the Bistro uses Creelers based on the Isle of Arran who catch and smoke lobster, crabs, langoustine, salmon and other local shellfish and seafood in a sustainable manner.

Also from Ayrshire, a small operation near the village of its namesake, Dunlop Dairy provides the Bistro with cheeses. It’s won gold and silver awards at the International Cheese Awards for its cheeses that range from its moist, mild and nutty traditional cheese to its smoked beechwood Dunlop.

Sticking with cheese, the Bistro also uses Loch Arthur Camphill Community’s creamery who produce award winning cheeses that are sold across the country (including Harrods). Just outside Dumfries, the charity supports, houses and employs people with learning disabilities who all contribute to the running of the operation.

Onto the Glasgow area and Ramsey’s of Carluke supplies the Bistro with various farm assured meats; their bacon has been described by Tom Parker Bowles as “pure bacon bliss”.

East of Scotland

Natural compost, organically certified, green manuring, Phantassie Organic Produce grow their fruit and vegetables the right and sustainable way in their 5 acre estate in East Linton, just outside Edinburgh and make sure the kitchens at the Bistro has the best produce.

Within Edinburgh,  family run Welch Fishmongers provide the Bistro with their responsibly harvested fresh fish.

South east of Edinburgh Peelham Farm Organic in Berwickshire, where the Bistro also get their meat, bring a ‘creative vision to farming’ through new techniques.

North of Edinburgh ‘anster’ cheese is sourced from St Andrews Farmhouse Cheese. Made from  unpasteurised milk from home-bred Holstein Friesian cows the cheese has a crumbly texture that dissolves in the mouth leaving a full-flavoured finish. 

Highlands

All the way up to Tain and Highland Fine Cheeses have produced cheeses like brie and Highland cowdie from their dairy since 1951 and now also supply restaurants like the Bistro.

Still in Invernessshire and still with cheese, Connage Highland Dairy also supplies the Bistro with a wide range of cheeses that are fully traceable from cow to cheese.

Onto Perthshire and beneath Schiehallion in the heart of the Highlands, Rannoch’s smokery produces smoked meats including venison from their very doorstep.

Similar fans of Scotland’s venison is the Great Glen who use it in a sustainable manner for their charcuterie and you’ll find these meats on the Bistro’s menus.

England

Edinburgh Larder Bistro nip over the border to get their potatoes from Carroll’s Heritage Potatoes in Northumberland.  Carroll says their potatoes have “gourmet eating qualities – excellent flavours, textures, colours, shapes, and a taste of history” and these are brought to the attention in Bistro dishes like rump of lamb, Dunsyre blue potato cake and wild garlic.

Drink locally

The Scottish produce experience continues to the drinks menu which features local botanical drinks from Cuddy Bridge Apple Juice, Fife Fruit Merchants and Get Juiced and Scottish brewed beers from suppliers Cairngorm Brewery, Stewart Brewing, Falkirk Tryst, Innis & Gunn, Black Isle Brewery, Williams Bros Brewing Co. and Thistly Cross Cider.

Plus their coffee is straight from Edinburgh based merchants Artisan Roast.

If all this talk of Scotland’s fantastic produce has whet your appitite, Edinburgh Larder Bistro have offers on 5pm Dining letting you taste the food from their wonderful suppliers including: 

£16 for 2 courses on the pre-theatre menu – menus and booking here.