01383 722282
Our head chef Finlay has been part of the Pitbauchlie family for over 30 years after previously working in restaurants in Glasgow. Finlay likes to make the most of Scotland's Natural Larder in his menu choices.
As a company we vet our suppliers for sustainable and environmental policies and buy local where possible.
MarrFish – sustainable fish suppliers who supply is directly from the fishing vessels in Peterhead. The vessels are encouraged to sign up to the Responsible Fishing Scheme in addition the Marr’s are working at a Government Level on the Remote Electronic Monitoring Scheme. The fishing vessels use the most modern of gear which is inherently lighter, therefore more fuel efficient, which in turn reduces their CO2 output whilst at sea. The minimum legal mesh size (the opening of each hole) is 120mm, our vessels predominately use mesh sizes between 128-130mm to allow as many juvenile fish to escape as possible.
Our meat is supplied by our local butcher “Henderson's” who are based in Fife and have been established since 1934. They are a business dedicated to sourcing and supplying the best quality fresh meat with complete traceability for peace of mind. All their beef is Scotch beef, the majority comes from the North of Scotland in particular the Black Isle where farming is as natural as possible, using traditional breeds. Their lambs are Scotch Lamb, traditional breeds and our fresh pork comes from a number of regular Scottish farms including some rare breed pork.
Ivan Wood - a Fife Fruit and vegetable supplier who work with local farmers to supply us with locally grown fruit and vegetables straight from the field.
McGees Bakery supply us with bread products and are introducing sustainable and environmental policies and are aiming towards NetZero https://www.heraldscotland.com/news/24000525.mcghees-big-appetite-greener-future/
Our beer is supplied by Belhaven (Green King) who have been named the Best Sustainable Pub Company in the 2024 Publican Awards.
Harris Gin - The defining botanical in Harris Gin is sugar kelp seaweed, which is harvested sustainably by diver Lewis Mackenzie from local sea lochs. In the spring, Lewis handpicks the gold-green fronds from hidden underwater forests and has them dried locally. To ensure he doesn't deplete the same underwater forest too quickly, he adheres to a rule that the kelp should be left to recover and grow for months without an "r". This approach safeguards the vital local habitat for sea life. Harris Gin also prioritises social sustainability by providing sustainable employment opportunities for locals on the Isle of Harris, allowing them to continue living on the island. Harris Gin cares about the quality of its product, but it also cares about the impact it has on the environment and the local community.
