Angus-based supplier of oats and oatmeal as well as flour, biscuits and oatcakes.
Bought by Sandy Gray in 2009 from original owners Jean and Tom Rogers, you can now eat Aberfeldy jam on your Aberfeldy oatcakes, or the bread you make with your Aberfeldy flour. Gray brought Nicoll’s of Strathmore, the jam range he’s run for 11 years, under the brand umbrella in spring 2012, though his main product remains oatmeal. Milled from oats mainly grown in Fife, the range runs through various grades, from pinhead to jumbo flakes, and is used in his range of biscuits and oatcakes, mostly made from family recipes. Scottish flours complete the stable, which is sold throughout Scotland, notably at the Milton Haugh Farm Shop with which Gray has family links. It's also the home of Sandy's wife's line in food produce – Sarah Gray's Hand Made Preserves, which encompasses jams, jellies, curds and marmalades.
- Provides: Wheelchair access
Reviews & features
Jam-making in north-east Scotland9 Jul 2012
From cottage industry to worldwide companies, jam is big business in the north-east
With so much soft fruit grown in Angus, it is perhaps ironic that the region, or more accurately Dundee, is synonymous with marmalade made from a citrus fruit that would never grow in chilly Scottish groves.