John Gold on Carmichael Estate Farm Meats

  • The Larder
  • 9 September 2013
John Gold on Carmichael Estate Farm Meats

credit: Sarah Peters, Studio 51 Photography

Chef's choice - The Lanarkshire Larder

The most important thing for me as a chef is to be able to get my hands on high quality local produce. This is why the Carmichael Farm Estate is such a great resource.

When I was getting The Scrib Tree off the ground I spent a lot of time on their farm learning about what they do. As far as I'm concerned they do it better than anyone. The meats they produce – lamb, venison, beef – are outstanding, and all the animals are reared, fattened, butchered, packaged on the estate and the meats delivered fresh.

I can't get enough of their lamb – it's the best I've ever tasted. We sell it in our shop and I regularly take some home. It doesn't need much – stick it under the grill and serve it with a few potatoes and some green vegetables. Delicious.

John Gold is chef and partner at The Scrib Tree, Douglas