Will Docker of Balgove Larder is the author of this month’s Fife food post. In case you haven’t already heard the buzz about the newest addition to the St Andrews food scene, Balgove Larder opens for business on the 23rd of September and promises to be well worth a trip!

The Kingdom of Fife is world-renowned on many levels, this year in particular being no exception with the recent challenging conditions during The Open Championship making headlines across the world. While it is an advertiser’s dream to reach out to the four corners of the globe to promote a sport, a town and a region, this July, the focus was definitely on the golf.

Through stunning quality and dynamic marketing, Scottish food has also been received on the global stage with a similar vast audience and distant reach to its little white dimpled neighbour.  While its excitement stretches far and wide, it is the local food revolution that is of more interest on a daily basis to Fifers – and those who have the chance to enjoy the area for more than just a ‘hit and run’ visit.

With ever-increasing diversity and innovation, the foundations that were laid millennia ago are continuing to be built on with great traditions standing beside novel initiatives. While James VI is famous for distinguishing between the East Neuk fishing bounties and the inland poverty as ‘a beggars mantle fringed with gold’; this contrast has waned. With 200,000 acres of farm-land in Fife, we represent only 1% of the total land in rural Scotland; yet it is also some of Scotland’s most productive land. Fife has such a rich cross-section of producers, suppliers and retailers that have more support now than ever from Government initiatives and grant funding to hands on assistance from The Fife Food Network and farmers market outlets.

While times are far from easy, it is hardship that breeds innovation and we do have a lot of innovation. Fife oats are currently being fought over in shops across the UK, having been made into delicious oatcakes by Dan Connolly at Your Piece. The fruits of the ancient orchards of Lindores Abbey by Newburgh are reaching ripened perfection, and more smoke rises in St Monans than ever before with an abundance of amazing smoked fish.

As August draws to a close, the nights are longer, and the summer days seem to be getting weary. It is time to think about lighting the fires, dusting off the stewing pots and getting your soup-spoon poised for action. This thought might fill some people with dread, but it’s an exciting time of year for Fifers! With great crops of fruit and vegetables, and the harvest nearly complete, it’s one of the best times to visit our little Kingdom.

I, for one, have sadly have had little time to really enjoy this time of year because the long-standing dream of converting two redundant cattle courts into a farm shop, butchery and café is about to become a reality. The Balgove Larder – opening 23rd September on the Cupar Road (about half a mile outside of St Andrews) – will sell all the delicious ingredients for warming autumnal fare. The café will serve freshly prepared local produce, and the traditional butchery will supplying the farm’s well-reared livestock through the traditional butchery.

We can’t wait to start showcasing and selling the fine produce from our nearby fields and shores, celebrating the glorious Food from Fife, and adding our five pence towards the continuing momentum behind our Kingdom of Food. Do drop in to the Balgove Larder to see just how much Fife has to offer!