They dined on mince, and slices of quince, Which they ate with a runcible spoon; And hand in hand, on the edge of the sand, They danced by the light of the moon
Edward LearThroughout the autumn of 2012 Simon Preston, a creative food consultant based in Edinburgh, worked with local people to unearth Huntly's food identity.
Huntly was once a market town; it serviced the local community, acting as a centre for the sale and distribution of local, and perhaps not so local, produce. We can imagine that, like many other small towns across Scotland, the food eaten locally was seasonal and determined by what was available: what the farmers could grow, what the land had to offer, and of course local taste. Today we would call this a local food culture–a connnection between the food we eat and the place we live in. But over the years local produce has become less of a determining factor, traditional recipes have been forgotten or ignored as tastes have changed. Is it possible to re-invent a meaningful food culture for a place that no longer has one?
Grace Food Innovation
The Huntly Signature Menu
The Vegetarian Huntly Signature Menu
The Recipes
Simon's Report
The Town is the Menu on BBC Radio Scotland
Hospitality at Deveron Projects
/ Events
Halloween in Huntly
Competition: 'Last Supper'
Huntly Signature Menu Launch
