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CHEAP FOOD: VALUE VERSUS COST OCT 2017?

Find us every Saturday at the Edinburgh Farmers Market on Castle Terrace 9-2pm

Sascha's Blog

Sustainability types. The Grower: Bruce Bennett

11:36 am, November 12, 2013

Pillars of Hercules, Falkland, Fife.

Blink and you miss it. Pillars of Hercules is that typical hidden gem. Turn just off the A912 and it unfolds like a horticultural tardis. Shop, café, box scheme, vegetable farm, hens for eggs, and the best salads in Scotland. Its owner, Bruce Bennett likes it that way. Local food for local people, and he means it. No brown tourist signs, no fanfare, only a vision realised over 30 years of shovelling compost and having the confidence to get the practical jobs done.

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Good food culture in Scotlands big year.

2:58 pm, September 30, 2014

Phew. Lets all catch our breath. Scotland is having a very busy year. Commonwealth games, Referendum, Ryder Cup, AND good weather. As farmers we have had a near perfect growing year. We’ve needed it. After the very challenging growing seasons of 2012 and 2013 we were due a good one, and with impeccable timing the weather gods delivered.

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Growing things: A Mysterious Process

4:53 pm, March 23, 2014

HOW TO BUY YOUR ORGANIC MEAT

  • Farm Butchery SHOP NOW open – Mon, Tue, Wed, Friday 8-4pm
  • Call 01738 730201 or email us at: This email address is being protected from spambots. You need JavaScript enabled to view it. to order
  • Visit us at Edinburgh Farmers Market EVERY Saturday 9-2pm
  • Find us at Perth Farmers Market Saturday 5th April

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Feeding the 5000 – Edinburgh Oct 5th

8:55 pm, October 11, 2013

About 3 weeks ago I got an email.

In it was this: “Dear Chefs” it began… oh thats not me I’m not a chef. Er, yes my name is there on the list. “You will each produce 833 portions of healthy, nutritious, & tasty food with waste vegetables, 2 litres of rapeseed oil, in 3 pots, in 4 hours with help from some volunteers. Please send us your recipes.” I began to whimper. So much so that Hugh intervened and I had to admit that I’d said one “yes” too many. He laughed very hard, at me, and I suppose so did I. This was going to be a challenge. After a few recipe trials I made my very simple food decisions and sat back.

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