Programme Participants
Explore some of the food and drink experiences from our Bookable Food and Drink Experiences Programme participants.
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Based in Aberdeenshire, Vanilla Farms is reimagining how vanilla is grown, cured and celebrated. By partnering with smallholder farmers in Uganda, Indonesia, Mexico and beyond, the business brings in fresh vanilla every week and cures each bean in Scotland with scientific precision. |
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Founded by husband-and-wife team, Steven and Susie Anderson, East Coast Cured is an award-winning Scottish charcuterie company based in Edinburgh. Supplying to farm shops, delis, restaurants, bars and caterers throughout the UK, over the past eight years, the Andersons have turned a passion project into a thriving family business. |
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Nestled in the heart of Scotland’s rugged landscape, Arbikie Distillery is redefining what it means to be a craft spirits producer. Innovation at Arbikie isn’t just about flavour - it’s about doing things differently, sustainably, and with a deep respect for the land. Their approach spans from regenerative farming to cutting‑edge research partnerships, driven by a belief that spirits can be both premium and planet‑positive. |
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Innovation is at the heart of everything happening at Mossgiel Organic Farm. Led by Bryce Cunningham, the farm is pushing boundaries in sustainable dairy production - from harnessing renewable energy to pioneering plastic-free packaging and rethinking how organic milk is produced and distributed. |
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PalmAlt was developed by two co-inventors at The Scottish Centre for Food Development and Innovation at Queen Margaret University (QMU) as a potential replacement for palm shortening in industrial baked goods. Since starting as a short, small scale, internal project in 2017, the project has grown significantly due to success with formulation and functionality. By working extensively with industry and funders (Innovate UK, Scottish Enterprise, and currently, The Scottish Government), PalmAlt has become a viable alternative to palm shortening, as well as butter and margarine, in the food industry. |
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In an era of mounting regulatory demands and rising sustainability expectations across Scotland's food and drink sector, SAFE Identification Solutions offers practical, real‑world innovations to help businesses stay ahead. Through RFID, IoT‑enabled tagging, and hybrid barcode systems, companies can enhance traceability, monitor temperature, reduce waste, streamline supply chains – all while maintaining food safety, cut costs, and protect brand reputation. |
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Fresh from winning the Business Innovation Award at the 2025 Scotland Food & Drink Excellence Awards, Angus Soft Fruits is demonstrating its pioneering spirit across the country. This commitment to innovation is critical for a berry sector facing intensifying climatic pressures, and includes a multi-year partnership with Saga Robotics to deploy ‘Thorvald’ autonomous robots as a first line of defence. |
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Founded in 2008 by Esther Kungu-Cooper and Jon Cooper, who have more than 20 years of experience in the tea industry, every delicious blend in the PekoeTea range is built on strong relationships with artisan tea growers, and suppliers both in Scotland and around the world. Crafted by an expert team in Leith, Edinburgh, PekoeTea’s luxury hand-blended and flavoured tea collection features everything from classic breakfast to green, oolong, fruit and herbal blends, ensuring there’s a pour for every palate. |
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Scottish Honeyberry Growers is the UK’s first co-operative dedicated to growing and marketing honeyberries. The co-operative is made up of eight Scottish farmers who have come together to build knowledge and expertise around this new exciting berry. Honeyberries are predominantly grown in central eastern Scotland; however, they can also be found across Scotland from the Scottish Borders all the way to the Highlands. |
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Grant's Foods has been crafting hearty, traditional meals since 1885 - but it’s their forward-thinking approach that keeps them relevant today. From reimagining classic recipes to embracing sustainability and new flavours, this case study explores how Grant’s blends heritage with innovation to meet modern tastes and values. |
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As the country’s only oat milk manufacturer, Brose Oats is committed to combining traditional values with forward-thinking sustainability. The name Brose could not be more Scottish – it's a reference to the mix of fresh oats and spring water that has been sustaining farmers at harvest time for centuries – and the company's connection to Scotland’s agricultural roots is a key differentiator, particularly in a market dominated by international brands. |
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Edinvale Farm is a family-run upland enterprise in Moray, producing high-quality beef from native breeds such as Highland and Shorthorn cattle, with some Aberdeen Angus crosses. All animals are grass and forage fed, and much of the produce is sold through the family’s Macbeth’s Butchers in Forres, which supplies households, hotels, and restaurants across Scotland. For the team at Edinvale, innovation isn’t about chasing fads but about rethinking the fundamentals. |