Bluebell Croft, 15 Anaheilt, Strontian, Ardnamurchan, Scotland UK PH36 4JA   Tel 01967 402226

From croft to plate

To order a week before arrival (with additions during the week)

A selection of vegetables (end of May - October) from the croft delivered fresh each day during the week, all grown using organic principles from £5 - £15 containing whatever is in season - lettuce, spinach, Swiss chard, beetroot, onions, garlic, shallots, cucumbers, tomatoes, red Russian kale, green and yellow courgettes, potatoes, green and black climbing beans, carrots, parsnips etc. All in season. Outside of these months we usually have something, so please ask.

1. •Lettuce - £1 - £1.50
   OR
   Bag of mixed leaves including rocket, mizuna, red veined sorrel, mustard, various salad leaves from £2.50 (these can be ordered fresh every day)
   

2. •Raspberries - Summer and Autumn fruiting £5 for 500g (starting indoors in June)
   

3. •Other fruits and berries as available - blackberries, blueberries, rhubarb, gooseberries. All £5 per 500g
   

4. •½ dozen free-range chicken eggs - £1.80
   

5. •½ dozen free-range duck eggs - £2
   

6. •Goose eggs - £1 each
   

7. •Side of home-smoked salmon weighing approx. 1- 1.3 kg - £25 a kilo. We believe it is the best smoked salmon you will ever eat.
   

8. •Sliced home-smoked salmon a plate of 250g - £9, 500g £18. Drier than normal as it is sliced to order and not vacuum packed so the oil stays in the fish and is not sucked out
   

9. •Home-smoked mature cheddar cheese - £15 a kilo
   

10. •Salad dressing - 300ml £3
    

11. •Various Jams - Raspberry or mixed berry jam, 1lb jar £3.50 All made with Fairtrade sugar
    

12. •Various Jellies - Blackcurrant, Rowan, Crab Apple, Bullace (like a damson) or Redcurrant £4
    

13. •Bill's marmalade(for men!) - £3.50
    

14. •Various Chutneys - £3.50
    

15. •Home-made Wholegrain mustard - perfect with the ham £3.50 for 250g or £2.50 for 125g
    

16. •Home-made organic bread - £2-£3
    

Our own home produced free-range meat.

Beef - Aberdeen Angus X and Simmental X.
Slowly grown on grass and hay on the croft with some barley towards the end and killed for us at the small abattoir on Mull and hung for three and a half weeks - sausages £9, minced steak £9, stew £9, sirloin steak £24, rump steaks £20, topside or silverside £17.50, all per kilo.

Pork
You will be delightfully surprised by the flavour of this meat but be warned, you’ll never be able to buy from a supermarket again!  Sausages made by Bill and Sukie from our own pork meat, salt, pepper and nutmeg - nothing else - other  than perhaps a little fresh leek from the garden £9 per kilo (these really are 99.9% meat, almost unheard of and perfect for gluten free diets), piece of a boned out leg £14, loin on the bone £11 with lots of crackling (I will cut the skin well for you), smoked streaky bacon £12.50, home-smoked ham weighing 1 - 2kg (cooked for you if you like) £12.50 per kilo (raw weight). When we have run out of our own belly of pork we can smoke Ramsay’s middle cut bacon that is reared outdoors in Scotland for £12.50.

Chicken - ready end July until they run out in the New Year.
Farm Rangers or young cockerels, grown slowly outdoors, completely free-range, weighing between 2 - 5 kilos, £6 a kilo.  Without doubt the best chicken everyone has tasted for years or since they were a child. Can provide 3 or 4 meals - roast, cold with baked potatoes, risotto and soup.

You can order part of a kilo (of most things) from local suppliers. Mull cheese - very strong cheddar style Truckle £18.50 per kilo for a chunk of the whole cheese
Clava a Brie-style £18 a kilo
Blue Cheese by Humphrey Errington Dunsyre Blue £20 a kilo
MacLeans Oatcakes from Benbecula ordinary £1.75 organic £2
Local Black Face Lamb £16 kilo about £40 a huge leg
Haunch Venison (bone-in) £12 a kilo
Venison or Beef Burgers £7.50 a kilo (hand-made)
Stornaway Black Pudding £7 a kilo
Mussels a net of locally farmed weighing 5kg £15 delivered Wednesday

We can also put you in touch with various local fishermen for live Squat Lobsters and Whole Langoustine Prawns weather dependant and on application but about £10 kilo min. 2 kilos. You will need to drive to near Glenborrodale to collect them.

We have our own smoke-house so all the smoking is done here of our own and bought in product. Please give us plenty of notice for smoked items, as it often takes more than a week to prepare them for you e.g. home-smoked bacon, ham and salmon.

Christmas - lots of Christmassy goodies are available, cake, pudding, home-made mincemeat -perhaps a goose and in 2012 for the first time, a turkey, grown at Bluebell Croft. Please ask.

If you would like Sukie to cook a special celebratory dinner please ask for sample menus.

Good Food

Slow Food pioneers

Since first taking Scottish food to Slow Food’s 'Salon del Gusto' in Turin in 2000, we have remained active in the Slow Food movement. We helped out at a Slow Food weekend in November 2004 at Ardtornish that was featured on Radio 4's Food Program. Sukie led the team that cooked dinner on Saturday night at Britain's first ever National Slow Food Congress on Skye in August 2005. The first of what is hoped will be many Slow Food Fayre's was held at Ardtornish Estate, organised by Jane Stuart Smith, Hugh Raven, Sukie and Bill on Easter Saturday 15th April 2006, where about 24 local producers proudly displayed their tasty products. More than five hundred people came to visit.

In 2007 we helped to set up a ‘West Highlands and Islands Slow Food Convivium’, joining together with Skye and Lochalsh. For more details on Slow Food visit www.slowfood.org.uk.

Sukie's cooking skills have remained in great demand since leaving Old Pines. In 2004 and early '05 she helped out at the Whitehouse Restaurant when they had a kitchen crisis and in 2006 was running local night classes, filling-in for a few weeks at a small Primary School - a very interesting experience.

We occasionally undertake outside catering, ranging from dinner for twenty in your own home, to weddings and parties for up to 200. In October 2009 Sukie was a 'Guest Chef' at Ardeonaig Hotel for the second time.

Smoking courses  are held several times a year.

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