Monthly Producer Feature, June 2021

Bare Baxe is a small local business run by two friends Megan and Jan based in Fife. They produce a range of free-from Granola. We recently interviewed them and asked them all about Bare Baxe and how it began, here’s what they had to say:

1. How did you get started? 
Bare Baxe was founded by like-minded friends, dedicated to an active and healthy lifestyle. Bare Baxe had always been an aspiration of Megan’s due to her long-term health condition. This health condition was exacerbated by eating certain foods that triggered her symptoms. When looking to purchase these ‘free from’ products she learned there was very little on the market that didn’t include high amounts of sugar and fat. After that, she approached a friend who had experience in baking and they developed products together which then became Bare Baxe.
2. What do you enjoy most about what you do?
We love knowing that we are providing a healthier, tasty, filling product that everyone can enjoy even if you have a restricted diet. We believe in our product, we enjoy it daily too!
3. What did you do before you created Bare Baxe?
We started Bare Baxe as a hobby which has now turned into something bigger than expected. We both still have other full time employment, Megan being self employed in the fitness industry and Jan works for the NHS.
5. What was is your inspiration for creating your delicious products?
There was no ‘free from’ Granola on the market that was healthy, low in sugar and fat. We like to eat healthily and with Megan’s health condition this inspired us to create something that wasn’t obtainable on the market.
6. Future plans?
We would love to expand to other stores and Farm Shops across the UK, we also have plans for other exciting products.
7. Favourite ingredients?
We both love the sweetness of the dried fruit but like everyone else you’ve got to love the chocolate orange. 
8. Favourite place to eat?
Any local restaurant that serves fresh, locally sourced ingredients.
9. Favourite time of the year?
We both enjoy exercising, being in nature and fresh air so it’s got to be Summer. 
10 Have you a Top Tip?
Have you tried dipping your ice cream cone into our Granola – perfect for summer? 
11 Biggest challenges you have faced relating to your business?
It took us some time to find our niche with our products, we started by making cakes, cookies, and bake boxes but we soon realised there were a few issues and limitations to selling these products online. We trialed Granola and this is now our most popular product and has allowed us to expand and grow our business.
12 Do you have an inspirational story for anyone coming into the sector or related to your business?
We started Bare Baxe from an idea and just decided to go for it, we had no idea that a dream would turn into a reality of a food business selling products in numerous locations and just in a year. If you have a passion and believe in your product then go for it and don’t look back because that’s exactly what we’ve done. 

Bare Baxe Granola Cheesecake Recipe

Vilalife cocoa spread
Oykos Stracciatella Coconut Greek Style yogurt 
Chocolate and Banana granola 
Mix the cocoa spread and granola, layering the bottom of a cake mould 
Mix the yogurt and cocoa spread, layer on top of the granola mix
Top with yogurt and a fresh strawberry, 
Remove the cake mould and enjoy.  
You can find a range of Bare Baxe Granola in our Food Hall.

You can find Bare Baxe Granola available at Loch Leven’s Larder in our Food Hall.

#HelpKirstyWalkAgain Community Campaign

Kirsty McCloskey (21) is an ex-employee of Loch Leven’s Larder along with her Mum, Gillian. In November 2019 during Kirsty’s final year of a Nursing Degree she became seriously unwell, experiencing excruciating headaches, visual distortion, vomiting, numbness and difficulties balancing. Two months later in February 2020 Kirsty was found to have a satsuma sized tumour on her brain stem, believed to have been present since childhood. Subsequently, Kirsty underwent an emergency 11-hour surgery in order to save her life.

The surgery was successful with 95% of the tumour successfully being removed but it has left Kirsty with movement and coordination difficulties which requires regular intensive physiotherapy and occupational therapy sessions in order to help Kirsty walk again, eat by herself and things we all generally take for granted.

In order to help Kirsty get the best possible care necessary a friend of the family, Keith Cuthbert has organised an around the clock relay event, ‘The Loch Leven 24 Hour to support Kirsty McCloskey’. With the McCloskey family all heavily involved in sports clubs around Kinross many have got involved to support the charity fundraiser. They can choose to walk, run or cycle using a stuffed toy cat as the relay baton.

Emma, Director of Loch Leven’s Larder “I have known Kirsty since she was a little girl. I’ve known Kirsty and her wonderful family for many years and it was great having both Kirsty and Gillian as part of our team at the Larder. When we heard the dreadful news we were keen to support Kirsty and highlight the fundraiser. Kirsty through adversity has brought our community together to make a real difference. We are glad to have got involved and urge anyone who is able to get involved or donate to Kirsty’s fundraising page”.

The money raised on Saturday 5th June during the 24 Hour fundraiser will not only enhance Kirsty’s recovery but will also be used to support the Brain Tumour Charity. If you would like to support Kirsty you can do so by donating to their Go Fund Me page

We wish everyone getting involved all the very best, we’;ll be cheering you on from the Larder and look forward to seeing Kirsty and her family very soon.

“We are really looking forward to the challenge of doing laps of the Loch Leven heritage trail for the 24 hours.

It’s absolutely fantastic the response we have had for our fundraising for Kirsty, to support her rehabilitation.

We’re also really pleased we have lots of local clubs involved too so it should be a great event and fingers crossed the weather is good for us.”

Keith Cuthbert, Organiser and Family Friend

Asparagus Tart

After a long winter, there’s nothing nicer than new season spring asparagus and we’ve just taken stock of some from Denhead Farms, Coupar Angus, and look forward to receiving some wonky asparagus from Lunan Bay Farm, Angus shortly.

To celebrate this and #NationalVegetarianWeek we’re bringing you a taste sensation, Asparagus Tart. So easy to make and it’s delicious too, using some of Scotland’s finest locally produced food from Connage Highland Dairy, Strathearn Cheese Co. and Trotter’s Independent Condiments.

All ingredients are available at Loch Leven’s Larder food hall. Pop in and grab them!


  • 320g Pack puff pastry sheet
  • 3 Eggs beaten
  • 50ml Crème fraîche
  • 50g Connage Dairy Fat Cow, grated
  • 1 tsp Wild garlic, finely chopped
  • 1 tsp Trotters Wild Garlic Pesto
  • 12 Asparagus spears, trimmed and halved lengthways
  • Finely grated zest of 1 lemon
  • 100g Strathern Lady Mary infused soft cheese with wild garlic
  • 1 tbsp olive oil


Preheat the oven to 180°C. Roll out the pastry, place on baking parchment and a baking tray. Score a 1.5cm wide border around the edge. Brush the pastry with egg wash and gently prick over the whole area within the border with a fork. Bake for 15 minutes until slighty golden brown. Leave to cool.

Mix the crème fraîche, eggs, Fat Cow cheese, and wild garlic together and season. Remove woody bottom of asparagus and blanch in boiling water for 2 minutes, then refresh under cold water. Slice lengthways. Put in a bowl, season, then toss with the zest, olive oil, and garlic pesto.

Spread the crème fraîche mixture over the pastry, avoiding the border, then dot over teaspoons of the The Lady Mary cheese. Top with the asparagus. Bake in the oven for 20 minutes until the filling has just set and the asparagus has started to brown. Remove and allow to cool for 5-10 minutes, then serve.

Loch Leven’s Larder celebrates World Cocktail Day with 6 Scottish Cocktails

Scotland is no longer known for Whisky alone but is also celebrated the world over for its gins and other spirits, alcoholic and non-alcoholic. We are proud to be purveyors and stock many of Scotland’s finest Spirits, Wines, Champagnes, Lagers, Ciders, and a whole lot more at Loch Leven’s Larder in our Food Hall.

This World Cocktail Day in celebration of the many fine Scottish drink producers we are delighted to have teamed up with not 1, not 2 but 6 fantastic small Scottish brands. In no particular order we have:


Feragaia – Wild Mojito

Feragaia are Scotland’s first distilled alcohol-free spirit, as opposed to a whisky! Made from land and sea botanicals Feragaia was launched just over the border from us in Fife and is produced in the Scottish lowlands. Their name, Feragaia, is derived from Greek mythology and Latin and means quite literally Wild Earth. So you can have all of the fun of whisky but still keep your feet firmly on the earth.  

They bring us the the Wild Mojito


Gen!us – Lager!ta

Gen!us are the UK’s first light craft lager based in Glasgow. It’s brewed with the finest pilsner malts and three hop varieties yet is 3% and only 72 calories per can, less than an apple! With only 1 unit of alcohol per can, this zesty, refreshing lager is not just ‘smart drinking’ oh no, it’s genius!

For every can of Gen!us sold, Gen!us donate 5p to My Name’5 Doddie Foundation. The charity set up by Scottish Rugby Legend, Doddie Weir who himself has Motor Neurone Disease.

They bring us the Lager!ta


The Gin Bothy – Smoking Gun

The award winning internationally renowned, Gin Bothy are based in the heart of the Angus Glens. Every bottle is numbered, batched and poured by hand. This cocktail is made using Gun Shot Gin which is infused with cinnamon, cloves and mixed spices a real taste and warmth of the hills.

They bring us the Smoking Gun


Secret Garden Love Potion Fizz

Nestled in the heart of Perthshire not far from Glenshee close to Bridge of Cally you’ll find Persie Distillery founded by Chrissie and Simon Fairclough and their dogs. A small batch distillery they source their water from the local glens and produce all their gin using a bespoke copper still created in the heart of the Black Forest in Germany affectionately known as ‘Phil the Still’.

For every bottle of Pusscat Vodka sold they donate £1 to Edinburgh Dog and Cat Home.

They bring us the Apple-Meow-tini


River Rock Campfire Old Fashioned

Recently launched River Rock was the brainchild of a trio of whisky experts with over 70 years’ experience between them. Based in Fife they embarked on ensuring a more sustainable single malt that has a sweeter and smoother taste.

From the very beginning, River Rock Single Malt has put sustainability at the heart of its decision making. Passionate about the great outdoors, they want to celebrate and protect the planet and help others make a positive contribution along the way. They’ve partnered up with the John Muir Trust and for every bottle of River Rock sold, a native tree is planted in Scotland, to help restore ancient woodlands, create new woodland and make sure that native trees are re-established.

Their asymmetrical ‘wonky bottle’ is also made using the usually discarded coloured glass created when glass makers switch between colours. This makes each bottle unique. As well as the wonky glass, River Rock is 100% plastic free and 100% recyclable.

They bring us the Campfire Old Fashioned


Secret Garden Love Potion Fizz

Nestled beneath the foot hills of the Pentlands just outside Edinburgh, the Secret Garden produces all their gins using botanicals sourced from their very own Secret Herb Garden which surrounds them. The brainchild of Hamish and Liberty, on their first date, they came up with the concept following long dog walks and a love of herbs.

The secret garden is an award-winning nursery with over 600 naturally grown and tended varieties of herbs and flowers which are picked, dried and distilled by hand to deliver the pure essence of nature.

They bring us the Love Potion Fizz

All that remains to be said is Sláinte, enjoy and remember to drink responsibly especially if it’s a work night!

Monthly Producer Feature, May 2021

Byam Trotter, Trotter’s Independent Condiment, Kirkcaldy, Fife, Scotland

As you all know we are passionate about supporting and stocking small, local, and sustainable producers at Loch Leven’s Larder. It’s not been an easy time for this sector and we thought now a great time to start highlighting the producers we stock in both our Food Hall and Gift Shop.

So premiering this new feature we’d like to introduce Byam Trotter, Owner, and Director of Trotter’s Independent Condiments Ltd, based in Kirkcaldy, Fife. Here’s a wee insight into Byam and his journey.

1. How did you get started?
I Finished uni back in 2009 (during a recession) and could not find a job. Mum was making chutney in the family kitchen, so I decided to take over the recipe and sell the product to the local farm shops. 12 years later and I’m still doing the same thing. 

2. What do you enjoy most about what you do?
I love the diversity of every day, each one bringing a new challenge. I also enjoy all the people I meet and work with, give a good variety to everyday life.

3. What did you do before you created Trotter Condiments?
I was at University studying Event Management and Business in Manchester.

4. What was is your inspiration for creating your delicious products?
The first recipe, Mostarda,  is an Italian recipe my parents discovered while on Holiday (In Italy) most of the others have come from family and friends. 

5. Future plans?
Buy and live on a Yacht!  but seriously, I’m growing the business by manufacturing for other companies which I am really enjoying. I also bought Spice Girl Curry Kits a few years ago, so I can see the future of the business being us manufacturing lots of different products for lots of different companies. 

6. Favourite ingredients?
Of all the ingredients we buy-in, either the Scotch bonnet peppers, they are very hot but in the right recipe (our Hot pepper Jelly) they have an excellent flavour. I also love Honey as it’s very versatile, Scottish, great for sweetening up a dish without adding processed sugar and it’s very healthy. I also think bees are great.

7. Favourite place to eat?
The Educated Flea in Edinburgh. It’s very very good and for what you’re getting, it’s very reasonable.

8. Favourite time of the year?
June, my birthday is on the 18th and the 21st is the longest day of the year. here in Scotland we only have about 2 hours of darkness.  

9 Have you a Top Tip?
Always tie your shoes laces. Only take on challenges you can manage. Spend more, eat less

10 Biggest challenges you have faced relating to your business?
Moving to a bigger production facility. I moved out of a 500Sq foot converted chip shop to a 2,000sq foot warehouse in 2018, this was a big risk for the business as I couldn’t really afford it at the time. but it’s paid off and then some. As Richard Branson says “If your dreams don’t scare you, they’re not big enough”

Trotters Independent Condiments Ltd

Byam Trotter – Twice Baked Cheese Souffle with Wild Garlic Pesto Recipe

All ingredients are available to buy in store at Loch Leven’s Larder Food Hall but best be quick with the Wild Garlic Pesto, is sells very fast!

Loch Leven’s Larder welcomes Cassia Salvona Floral Design

As from 1 May we are delighted to be able to welcome Cassia and her team from Cassia Salvona Floral Design. Cassia is going to be based in what we are affectionately calling the Flower Cabin located outside the main entrance. Cassia is a well-established florist based in Kirkcaldy. Her journey into floristry all began when she realised, from an early age, she had a passion for getting her hands dirty.

Cassia explains “my heart always pounded faster at the opportunity to create something new. I was a bit older when I took my first shot at flower arranging but I soon realised that I had a talent for creating different styles using the same bunch of flowers. This then lead to me wanting to know everything about flowers and floristry which in turn lead me to, at the tender age of only 25, starting my own floristry business in 2018. I had a vision and wanted to get started as soon as I could. That’s really when it all began. I’ve never looked back since and I wouldn’t change what I do for the world.”

“We are delighted to be partnering up with Loch Leven’s Larder to enhance their customer experience. We believe we’ll compliment what they offer. We’ll be offering ready-made seasonal bouquets of flowers, flowers to order as well as bedding and house plants.”

“We look forward to this new exciting chapter at Loch Leven’s Larder.”

Cassia Salvona Floral Design at the Larder will be open Monday to Saturday, 10am to 4pm, until they get established when they hope to be open 7 days a week.  

This Months Guest Featured Recipe

Twice Baked Cheese Souffle with Wild Garlic Pesto
by Byam Trotter 

Small onion
215ml milk
Grated nutmeg
Bay leaf
42 g  butter
42 g  plain flour
100 g cream cheese or soft goats cheese
3 egg yolks
4 egg whites
Trotter’s wild garlic pesto
10ml double cream

  1. Turn the oven to gas 5 190C
  2. Put the milk, onion, nutmeg and the bay leaf in a pan and just bring to the boil. Remove from the heat, cover and infuse.
  3. Melt butter in a pan and add flour, cook gently for 5 minutes.
  4. Strain the milk through a sieve into the pan and cook over a low heat until thick, stirring well.
  5. Add the cheese and beat until melted into the mixture,
  6. Remove from the heat and beat in the yolks.
  7. Whisk the whites with a pinch of salt until stiff.
  8. Add a quarter of the whites to the mixture and gently mix in, then return the mixture to the egg whites and fold through., with a spatula.
  9. Spoon the mixture into 6 darioles or ramekins lined with cling film.
  10. Place in a tray of hot water ( bain-marie) and cook for about 15  minutes in the centre of the oven gas 6 until risen and lightly browned. Leave to cool.
  11. When ready to serve, turn out the souffles and place in a suitable baking dish.
  12. Mix about 4 tsp Trotter’s wild garlic pesto with the cream, depending on your taste! Pour over souffles, Bake in a hot oven for 15 minutes until lightly browned and risen.

You can buy all of these ingredients and Trotters Condiments from our Food Hall but one word of warning the Wild Garlic Pesto is very popular and flies off the shelves, no sooner have we got it in than it’s gone again, so be fast!

Picnic Season is here and we’ve got 5 great ways to enjoy the season


Pick up one of our picnic boxes to go. No need to pre-order just head to our deli counter in the Food Hall where you will find, daily, freshly made salads, our delicious homemade sausage rolls, and quiches we also have vegan and vegetarian options available too. 


We have quintessential traditional pork pies made by Toppings Dinky Pork Pies, perfect for a picnic. They are indeed ‘Dinky’ but having been awarded a Gold Great Taste Award, taste delicious thanks to the combination of their rich hot water pastry, British quality assured pork meat, and just a hint of herbs. 


We have a great selection of charcuterie, cheeses (over 50 varieties, with many Scottish), and also antipasti from Silver and Green in our Food Hall. We also have freshly baked breads and croissants, available daily, which goes perfectly with our delicious homemade chicken liver pate and humous too. Is there anything nicer than freshly baked bread that you can tear and share together? 


In our gift shop you’ll find a fine array of picnic blankets and recycled glass flasks, perfect for taking on a picnic and we’ll even fill the bottle for you, to enjoy as you go off exploring. 


Last but by no means least there’s our fun range of disposable napkins, plates, and cups from the fabulous Talking Tables a Scottish company that believes in sustainability and strives to produce functional, fun, and good for the environment party wear. They’ll definitely brighten up any picnic. 

Our Play Park is Open

We are excited to be starting development on our latest project for 2021, a Sensory Garden. This will be located to the rear of Loch Leven’s Larder alongside our Play Park area. We will be developing the space in stages over the coming months, this will, unfortunately, will mean some disruption to the play area from time to time, we hope you understand.

Work commenced during early sprint with sections of the play park cordoned off to allow development and for the grass and wildflowers to establish themselves. 

We very much look forward to unveiling this space later in 2021. We’ll keep you updated of progress and when the Play Park re-opens fully and of course the Sensory Garden also.

Loch Leven’s Larder Opening Times

Loch Leven’s Larder
open 9am—5pm, seven days

The Larder Café and outdoor Canopy Café (fully covered and heated)
open 9.00am—5.00pm, seven days

Greenhouse Takeaway Cafe
open 9.30am—4.30pm, seven days

Crêpe Cabin Takeaway 
open 11.00am—4.00pm, Saturday and Sundays

Enchanting Easter

Hot cross buns

Nothing says Easter like a hot cross bun. We’ve been making these for a couple of weeks now and they are flying off the shelves. From Saturday 20th, We’ll have two delicious flavours for you to enjoy, original and a surprise!

Available to purchase in our Food Hall

Afternoon Tea to enjoy at home

Our delicious Afternoon Teas are a great favourite to enjoy at home. All we need is 24 hours notice, so please order now.

BBQ packs

With the (slight!) loosening of restrictions and the warmer weather, it’s the perfect time for eating out in the garden.

Our Large BBQ packs are £45 and include:

  • 4 x 4oz Buffalo Steak Burgers
  • 4 x 4oz Beef Steak Burgers
  • 1lb Smoked Maple & Chilli Pork Sausages
  • 1lb Pork Breakfast Sausages
  • 4 x Firecracker Chicken Kebabs
  • 4 x Indian Mystery Chicken Kebabs
  • 4 x 6oz Beef Rump Steaks

Our Small BBQ packs are £30 and include:

  • 4 x 4oz Beef Steak Burger
  • 1lb Pork Breakfast Sausages
  • 4 x Firecracker Chicken Kebabs
  • 4 x 6oz Beef Rump Steak

Add a little extra… you can also order Larder salads, coleslaw, corn on the cob and hot dogs—please see the order form for more details.

Sunday Roast boxes

New for 2021!

  • Mains: Either Whole Chicken (£38) or Leg of Lamb (including sauce & stuffing for lamb (£45)
  • Sides: Roasted Vegetables (inc pepper, carrots and red onions), Roast Hasselback potatoes
  • Puddings: either Pear and Blueberry crumble with classic custard OR Brownie & Mini Egg Petit Fours