Taste of the Highlands

Get ready to meet an incredible line-up of food and drink producers from across the Highlands and Islands. With over 50 local businesses joining us, you’ll have the chance to sample their creations, chat to the makers, and discover local products and produce you may never have come across before.

From artisan meats and handcrafted cheeses to small-batch spirits, craft beers, and delicious vegetarian options, the festival is packed with exciting tastes to explore. 

And the best part? You can buy your favourite products on the day, perfect for taking home something truly special or supporting a new local producer who will become your new obsession!
 

All of this will be hosted by our very own Sarah Rankin, MasterChef finalist and passionate ambassador for Scottish produce.

We’re delighted to welcome Sarah back as our host. With her infectious energy, expert knowledge, and genuine love for local food, she promises to bring the festival to life. You can expect no question to go unanswered as Sarah dives deep into each demo and producer conversation, uncovering every delicious nugget of insight that food lovers will want to know!

This is set to be an unmissable highlight of the event and a must-add date to your March calendar.

More about Team Redshank!

Both Jamie and Ann Marie have been in the hospitality trade for the most of their career. Jamie's experience in the kitchen - not just working in one but all aspects, from designing kitchens he has worked in, hiring, running day to day, but menu creations has led to the creation of The Redshank.

Wanting to create a better work life balance for their family, Jamie missed working in the kitchen, after taking a break from the chef world. He decided street food was the way to go, having a wealth of knowledge on seafood - that was going to be their USP. 

Working from their home with Ann Marie prepping and coming up with new and inventive ways to use locally sourced ingredients wherever possible "The Redshank" was born. In 2018 they launched their business with a Facebook post, parked up at Inshes Retail park, and never looked back.

Black Isle Brewery is well known for its great tasting organic beer selection (and Pizza). 

Join Highland Account Manager Mike Fraser for a journey through organic brewing, and to hear how their brewing expertise and the growing appetite for whisky are shaping exciting plans for a new single malt addition to their range.

Sean Kelly is the chef patron of the three AA Rosette awarded Station Road at The Lovat, a luxury hotel in picturesque Fort Augustus, Inverness-shire. Sean is also the co-owner of The Lovat together with his wife, Caroline Gregory.

Raised in Essex, Sean’s cooking career arose as a commis chef at The Bell Inn, Horndon on The Hill, where he first learnt about fresh produce and flavours and dishes made entirely from scratch. Eventually leading the team to a prestigious Egon Ronay Award as head chef, Sean moved to Corsica, taking on the role of second chef at Restaurant Le Refuge in Corte.

Sean’s love for pastry began in Corsica, prompting a move to Paris, working under the renowned Albert Roux at his (then) restaurant Bertie’s. Whilst in Paris he also assumed the role of sous chef at Michelin star restaurants La Table du Baltimore and Le Drouant before making his way back to the UK.

Moving to The Lovat in 2011, Sean launched Station Road restaurant and subsequently gained three AA Rosettes and a spot in the Michelin Guide with his representational dishes of nature’s larder and Scottish history.

More about the Isle of Mull coffee team!
As an all-women team, we are proud to contribute to the growing movement of female empowerment within the coffee industry. Our roastery is a space where creativity, collaboration, and a shared vision for change come to life. We aim to inspire others, particularly women, to pursue their dreams and challenge conventions, no matter how late in the day those dreams might emerge.

The years of experience in teaching and IT honed the skills that shape our approach to running a business, adaptability, collaboration, and a deep-seated belief in the power of learning. Starting this journey later in life was no small feat, but our shared determination and love for the craft have fueled us every step of the way. 

Hailing from the food-obsessed region of Burgundy, Ness Walk Chef Gerard’s passion for gastronomy is rooted in a rich career spanning Europe’s finest kitchens. This includes a decade at the iconic Andrew Fairlie at Gleneagles. His expertise is matched only by his love for Scotland’s natural bounty. 

An enthusiastic wild forager, Gerard has a gift for finding inspiration in the Highlands. The likes of foraged wild garlic and Highland venison are transformed into dishes that sing of the season. Gerard has led the Ness Walk culinary team as Head Chef since early 2024, and brings a wealth of experience and a fun attitude to the team.

More about Hebridean Charcuterie.

Based in the Outer Hebrides, the business was started by Brian and Melinda Whitington who are passionate about using wild and free-range meats and sustainability, along with cutting energy and plastic use.

“We want to support crofters by buying as much mutton and pork as we can locally,” explains Melinda: “We also want to support good animal welfare by avoiding intensive farm practices and as we source our venison and goose from Island estates this means better land management.”

After converting their garage in Stornoway to a cured-meats kitchen during COVID they launched with their first product ‘Wild & Free Salami’ made from venison, goose & pork flavoured with crushed black pepper and garlic. Described as “bold” and “rich” the salami has been simply flavoured to allow the quality of the meats to shine through.

Get your ticket now for a rare and unforgettable dining experience hosted by Sarah Rankin, Master Chef finalist, at the Kingsmills Hotel. Celebrating the very best local food and drink from the Scottish Highlands. This special evening shines a spotlight on outstanding Highland producers, seasonal ingredients, and the vibrant food and drink community that makes the region so distinctive.

Perfect for food lovers, local producers, and anyone with a passion for Highland flavours, this evening builds on the success of last year’s incredible experience. Expect a true celebration of the Highlands, where exceptional produce meets thoughtful, inspired cooking.

The evening offers a unique chance to savour exceptional food and drink in an intimate and memorable setting, a must-attend experience for anyone who loves the taste of the Highlands.