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The Herald Scotland
3 days ago
- Entertainment
- The Herald Scotland
Scotland's best scenic walks with gorgeous bakeries at the end
Housed in a gorgeous, whitewashed building in the heart of Dunkeld, this bakery and patisserie is owned by Flora Shedden, who was the youngest-ever finalist on The Great British Bake Off when she took part in the TV contest back in 2015, then aged just 19. Flora Shedden on the Great British Bake Off (Image: PA) She opened Aran two years later. The menu includes sweet and savoury Danish pastries – from gooseberry, creme fraiche custard and shortbread to spinach, artichoke and radish topped with feta – as well as croissants, chocolate swirls and sausage rolls made from pork, sage and apple. The walk: There's some lovely routes around Dunkeld, including along the River Tay towards the majestic Birnam Oak and Beatrix Potter Garden. Another gem nearby is the spellbinding woodland setting of The Hermitage, home to a waterfall, folly and hermit's cave. The Fat Batard Bakery, Peebles Nope, that's not a typo. This memorably named shop has built a loyal legion of fans thanks to its award-winning bread and delectable array of baked goods. Sourdough takes centre stage here, utilised in everything from yummy loaves to brioche rolls, doughnuts, scones and brownies. The pastry selection is sublime, with a nigh-on-impossible-to-choose-from list of varieties – including butter, almond, chocolate, chilli & cheese – and not to forget the legendary 'cruffins', a delicious hybrid of croissant and muffin. The walk: For a history-themed amble, explore the paths and trails that link Neidpath Viaduct, Neidpath Tunnel and Neidpath Castle, along the banks of the River Tweed. Read more Narture Artisan Cafe, Ayr This cheery, brightly decorated eatery sells bread, pastries and cakes, made just around the corner at the Narture Sourdough Bakery. Not only is the food tasty, but the premise behind the social enterprise is rather brilliant too. The brainchild of artist father and daughter team Robert and Saskia Singer, Narture was founded during the coronavirus pandemic in 2020, a project aimed at repurposing empty spaces for cultural and creative uses, as well as helping to boost the regeneration of Ayr town centre. The walk: It would be remiss to visit Ayr and not take in the golden, sandy beach, with its views of Ailsa Craig and Arran. Or stretch your legs on a section of the River Ayr Way, a 44-mile route which concludes at Ayr Harbour, having wound its way from Glenbuck Loch. Arisaig Bread Shed, Lochaber This rustic bakery is a balm for the soul. We're talking sourdough loaves, baguettes, plum frangipane tarts, apple and blackberry Danish pastries, chocolate and hazelnut whirls, croissants and pain aux raisins. Arisaig Bread Shed also hosts seasonal pizza nights on Saturdays, based out of its converted 1974 Citroen H van nicknamed 'Hector'. Tuck into wood-fired, Italian-style classics, such as margherita, piccante and primavera – or plump for the meaty feast of a 'Highland', which is topped with haggis, pork and venison salami, chicken and red onion. The walk: For glorious coastal views, picture-postcard beaches and magical wildlife-watching opportunities check out the magnificent Rhu peninsula. Havn, Bridge of Allan Inspired by the bakeries of Copenhagen and others in a similar vein around Europe, this petite spot packs in the joy snacks – quite literally – with perfect pastries and heavenly sourdough bread. Havn exudes a wholesome vibe, where stepping through the door is akin to being embraced in a warm hug. The selection changes regularly as the in-house team experiments with fresh ideas. Pop in to pick up a croissant – or three – and a takeaway coffee. The walk: The Darn Road links Bridge of Allan to Dunblane, stretching roughly 2.75 miles (4.25km), passing along the Allan Water. It follows an ancient trackway, believed to date from Roman times. It can be done as a circular, or one-way returning by train or bus. Susan Swarbrick is a columnist and freelance writer who loves history and the outdoors. Follow her on X @SusanSwarbrick and Bluesky @
Scotsman
08-05-2025
- Scotsman
I tried a £20 ‘epic' sandwich in this picturesque Scottish town - it's a game changer
This Scottish town isn't short of places for lunch, but one eatery is a must for those that love a good sandwich. Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Surely one of best things about a road trip is working out the best places to stop for a bite to eat. One of the most popular spots if you're heading north from Glasgow or Edinburgh is Dunkeld, a small town just off the A9 between Perth and Pitlochry. Billed as the gateway to the Highlands, this picturesque town has lovely views over the River Tay, a historic cathedral and was named as the best place to live in Scotland in 2023 according to The Sunday Times Best Places To Live guide. It also has a thriving, bustling high street full of independent shops, cafes, an award winning chippy and a bakery owned by the Bake Off's Flora Shedden. But it's Redwood Wines, a relatively new addition to Dunkeld, that's well worth a visit if you're a fan of huge sandwiches. On a recent trip up to Speyside, I decided to stop for lunch and a coffee in Dunkeld. Having been a huge fan of Flora Shedden's Aran Bakery for years, I usually always a treat myself to a seasonal toastie or sweet treat as a road trip snack. But while the cookies were calling, it was Redwood Wines that I stopped in to specifically to try their £20 roast beef sandwich. It was first brought to my attention from a friend, who travelled to the town specifically to try it. It's already gone a bit viral online, with one influencer calling it 'Scotland's ultimate sandwich'. Advertisement Hide Ad Advertisement Hide Ad Redwood Wines £20 roast beef sandwich | Rosalind Erskine Firstly £20 seems like a lot for a sandwich, but this is no sad boxed number from a petrol station. There are more slices of beautifully pink roast beef than you'd get at your gran's for Sunday tea, and this is topped with picked red onions and a tarragon aioli all sandwiched between two huge slabs of soft, salty, homemade focaccia. It's also so massive that it can easily feed two comfortably with not much room for baked goods from Aran (though I did manage half a flapjack). Co-owner of Redwood Wines, Morgwn became known in America and London for making this epic sandwich when he worked in hospitality and it's now a firm favourite here in Dunkeld. If you've missed the lunch rush, they also do small plates and wines by the glass as well as having a selection of bottles to buy. Located in the former post office, it was opened in 2021 by Roseanna and Morgwn Preston-Jones, originally from Oakland, California, and who has experience in the kitchen in London's Moro, Bedale Wines and Borough Market.
The Guardian
03-03-2025
- General
- The Guardian
Baked apple and pine nut crumble recipe by Flora Shedden
Cooking apples in a parcel is a brilliant way to use their natural sweetness to create a syrupy sauce. Serve on the table in their parcel and people can help themselves. Serves 2eating apples 2 smalllemon peel 1 strip vanilla pod ½ fennel seeds ¼ tsp fennel flowers 4 large (optional)rosemary sprig 1 honey 50g butter 25g salt a small pinch yoghurt or creme fraiche to servedouble cream to serve For the crumble butter 50g light brown sugar 50gwholemeal flour 50g ground almonds 25gpine nuts 50g Preheat the oven to 180C fan/gas mark 6. Place a large sheet of greaseproof paper on top of 2 sheets of tin foil. Slice the apples in half horizontally and place in the middle of the greaseproof paper. Add the lemon peel, vanilla pod, fennel and rosemary. Drizzle over the honey and add the butter. Sprinkle with a tiny amount of salt. Fold the foil over the fruit to meet the opposite side and fold over the edges. Fold again to create a tight seal. Double fold the sides in the same way to form a tightly sealed parcel. Bake for 45 minutes, or until the apples feel soft and are just holding their shape. Meanwhile, make the crumble. Blitz together the butter, sugar, flour and almonds in a food processor until it has a sandy consistency. Tip into a bowl and add the pine nuts. Scrunch together to create lumps much like you get with granola. Tip on to a baking sheet and place in the oven alongside the apples. Bake for 5-10 minutes before removing and mixing. Return to the oven and mix again after another 5 minutes. Repeat this process until the crumble is golden brown and crisp. To serve, spoon a good dollop of yoghurt or creme fraiche into each bowl. Spoon 2 apple halves on to the yoghurt along with any cooking juices, then spoon a generous amount of crumble on top. Finish with a drizzle of double cream à la my grandfather (the king of double dairy). From Supper by Flora Shedden (Hardie Grant, £24)
