What’s been billed as ‘Elly’s Top Secret Project’ was unveiled this week as we did taste-testing of our new Wild Garlic Pesto, the first of us dipping our toes in the water of ‘actually making stuff’.

We are trying out variations on this range with more or less salt and with dairy and non-dairy options as well as comparing olive oil and rapeseed oil.

The great thing about wild garlic is a) there’s LOTS of it b) it tastes great c) it’s easily recognisable. So we reckon it’s a good way into wild and seasonal food.

We’re in Food for Thought (Burntisland)  this morning / lunchtime (24th April) if you want to come along and taste some?
We are collaborating with a number of projects and producers on other goods to be announced soon.