What does Scotland taste like when you combine open flames, real produce and a bunch of committed producers from Rogaland? TEAL took a diverse group of participants on a trip to Scotland to experience Meatopia Glasgow and meet passionate producers - from buffalo farms and whisky to sides and seafood. The result was a trip full of flavors, conversations and inspiration -- and a reminder of why we do what we do.
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Early Friday morning before Pentecost, we got on the plane -- a group of 14 people from different backgrounds, but with one thing in common: curiosity and a passion for good food and drink. We travelled three from TEAL, together with representatives from Brix Brygghus, Kanelsnarren, Ekte Matglade, Fruktpakkeriet i Årdal, OmCider, Angus producer Leif Håkon Korsbø and Specialgrossisten MatRogaland. The aim was to experience Meatopia Glasgow, and to visit producers who work closely on their ingredients — with heart, craftsmanship and sustainability in focus.
The first stop after arrival was Seidear — The Wee Scottish Cider Producer, just outside Aberdeen. Here Christian welcomed us at Castle Fraser, where he has one of his apple orchards. With apples from 10 Scottish castle gardens, he produces sides that have reaped both awards and recognition. We got to taste different varieties and hear about the production, from pressing and fermentation to storage and bottling. An inspiring encounter with a producer who dares to do things his way — and succeeds at it.
Then the trip went south to Johnshaven, a small fishing village on the coast. Here we met Lauren and her family who run The Lobster Shop — a combination of reception for local shellfish fishermen, café and delicious seafood. We got to see how they welcome lobster and bag crab from nearby waters, and then enjoy a lunch out in the sun with freshly cooked lobster and french fries -- with a view of the ocean and the sound of seagulls in the background. A lovely reminder of how closely taste and place are intertwined.
Well ahead in Glasgow was it clear for the main attraction itself: Meatopia. A celebration of meat, fire and commodity knowledge, the festival brings together chefs, butchers and food enthusiasts from across the UK and the rest of the world. The concept is simple -- one cook, one dish, one day -- all cooked over an open fire. The atmosphere was dense with smoke, warmth and passion. We spent both Friday night and all of Saturday tasting our way through dishes, chatting with chefs and producers, and soaking up impressions and ideas. This isn't just a food festival -- it's a meeting place for people who care about where their food comes from, how it's processed and how it's shared.
Sunday was the time to discover more sides of Scottish food production. First out was The Buffalo Farm, where we were met by Steven, who leads the work on the farm. Here they bet on Buffalo — an unusual but successful niche in Scotland. We got to meet parts of the herd of 500 animals out in the pasture, and learn how the farm has evolved from meat production to a wide range of buffalo mozzarella, ice cream and fresh milk, in addition to their in-demand buffalo burgers. Steven gave us insight into both challenges and opportunities related to animal husbandry, product development and the market — and not least we got to taste the results.
The next stop was Glengoyne Whisky Distillery, a distillery with roots going back to 1833. Here we were given an in-depth tour of the processes behind Scotch whisky production - from water source to barrel storage - and ended the visit with a carefully curated tasting, paired with chocolate. An elegant and educational experience in beautiful surroundings.
On Monday we ended our trip with a visit to St. Andrews Farmhouse Cheese, a small ysteria with big ambitions. The company is family-owned and makes award-winning cheeses with milk from its own cows, right nearby. We followed the process closely, from ysting to ripening, and finished with tasting in the farm shop — followed by stories about both crafts and everyday life.
Last meal was taken at Scotland's best fish & chips spot in AnstrutherAnd we couldn't have finished better. Crispy fish, sour peas, salty sea and a group full of impressions, ideas and reflections.
This trip was more than a professional refill. It was about the people behind the products, about the pride in good craftsmanship and about how important it is to meet and be inspired together. Being able to sit down with others who are passionate about what they do opens up new perspectives — and new opportunities.
We went home with our heads full of impressions, our stomachs full of flavors — and our hearts a little warmer. These are the kinds of experiences that set in: small conversations along the way, shared laughter on the bus, shared reflections after a meal — and being able to learn from others outside your own bubble.
And this was just the beginning. We don't yet know where the next trip with TEAL will go — but we can promise you one thing: It will be a trip that will give you professional recharge, new relationships and lots of inspiration. Maybe we'll see you next time?
