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Local Suppliers and Food Treats

At Cavens we maintain an excellent relationship with local food suppliers, specialist shops and growers. Not only does this reduce our food miles, but ensures our guests enjoy the freshest ingredients possible and an authentic taste of the region. We firmly believe that the culinary credentials of Dumfries and Galloway are one of the true unsung highlights of the region, which is ideal for foodie breaks in Scotland! We use and highly recommend the following:

Loch Arthur Camphill Community  

www.locharthur.org.uk

Loch Arthur is a creamery and farm shop that is also a Social Enterprise, situated just 10 miles from us. With your dinner we will offer you some of their artisan breads, our cheese board consists of their award-winning cheeses made on site as well as other fantastic cheese that they source from all over Scotland. At breakfast, don’t miss out on their delicious granola. Their website calls it “the finest toasted breakfast cereal in the land!” and we agree!

J. B. Houston   

www.jbhouston.co.uk

All our breakfast meat (sausages, black pudding and bacon) are made locally at Houston’s Butchers in Dumfries. Established in 1950, they have many years’ experience in the trade and are renowned for quality meat. They have even been featured on TV chef programmes including Hugh Fearnley-Whittingstall! Houston’s also provide all our other butcher meats, including our succulent Sirloin steaks.

Mitchell’s

Occasionally we are lucky enough to use our homegrown vegetables, but Mitchell’s, based in Castle Douglas, provide most of our fruit and vegetables. To bring us the freshest seasonal produce, Mitchell’s search the country to find the best in Scotland.

Barony Country Foods   

www.baronycountryfoods.co.uk

All our fish comes from Barony Country Foods, a small, award winning traditional Scottish smokehouse in Lochmaben, near Lockerbie. We use their duck and salmon, smoked in their very own smokehouse and scallops that they source locally. They also provide us with Scottish Venison Haunch and, when in season, Wild Solway Salmon!

Mrs. McMyn’s  

www.mrsmcmynseggs.co.uk

The chickens that live at the bottom of our garden provide us with some eggs, but as they don’t lay quite as many as we need, Mrs McMyn’s eggs supply the rest. Mrs McMyn’s Lohmann brown hens roam freely on five acres of land. This helps them lay the best organic, free range eggs. Such high quality has its benefits not only in the taste, but also in the lovely yellow colour of the yolks.

Galloway Lodge Preserves  

www.galloway-lodge.myshopify.com

The raspberry jam and Seville orange marmalade on your breakfast table are made locally in Gatehouse of Fleet. They also make the peach chutney on the cheese board. Galloway Lodge Preserves use the finest ingredients and cook in small batches using traditional methods – this guarantees a quality product with an authentic taste.

Autumn Special - stay for just £99
Autumn Special - stay for just £99 Enjoy a relaxing break at Cavens this September or October from just £99 per person, per night, including dinner, bed and breakfast, when you book to stay 2 nights ...
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Exclusive Use Special
Exclusive Use Special Planning a truly special break with family and friends? Enjoy Cavens Country House all to yourselves as we indulge you with the best of food and hospitality. We can take ...
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Wildlife Watching Weekend (27th to 29th October 2017)
Wildlife Watching Weekend (27th to 29th October 2017) Join wildlife artist and expert John Threlfall for an unrivalled experience on the Solway coast. Enjoy first class food and hospitality alongside an intimate look at the ...
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History Weekend (3rd to 5th November 2017)
History Weekend (3rd to 5th November 2017) This autumn, Cavens is delighted to welcome award-winning experts Mark and Lesley from Solway Tours for a journey through time, taking in the region’s greatest historic...
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New Year at Cavens 2017/18
New Year at Cavens 2017/18 Enjoy exclusive use of the house and gardens, celebrating Hogmanay in style with us! Our 5 rooms will accommodate 10 guests for three nights, with dinners and breakfasts ...
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