He says, “I have used different cheese suppliers over the last three or four years, but a lady came in from the Scottish cheese marketing board as a visitor, and I explained that I was having really difficulty sourcing cheese and she put me in touch with the people from Kintyre cheese.” Speaking to visitors in the smokehouse is something he thoroughly enjoys – and it has even led to connecting with new suppliers.
He is hoping his next deal will be with Cairn O' Mohr Fruit Wines, as he plans to run wine, gin and whisky tastings in the smokehouse next year. Glenturret whisky barrel smoked cheese Sales pitchĪs a natural salesman he enjoys the buzz of closing a deal, saying: "I have always sold things since my financial services days and then again when I was a property developer when I was selling houses, it is great." Ross also sells their own-label whisky and gin- infused with locally grown tayberries- with the help of Glenturret distillery which bottles it. This aromatic smoke helps give their hot and cold smoked salmon and smoked cheese its unique flavour. Photo: Peter Sandground.Įverything they make uses their secret recipe, with the main smoke flavour coming from sawdust which is ground down from the Glenturret Distillery 10 year old peated edition whisky barrels. Dochart Smokehouse Tasting Counter, Killin. The fish they smoke is all Scottish sustainably-sourced farmed salmon, and as well as smoking food on site, they have had to outsource manufacture elsewhere due to the volume they now need. Their jams and jellies and pickles come from Perthshire Preserves, Callander. In the smokehouse, Ross likes to stock other local produce from firms including Wild Hearth Bakery, Comrie, The Highland Chocolatier and Glen Lyon Coffee Roasters in Aberfeldy. (Currently, while some VAT receipts are assigned to Scotland, the power to set VAT rates remains reserved to the UK government.) Local Produce “If you do that you would save half the businesses which are about to go bust and if Nicola Sturgeon wants to get more votes from business people in Scotland then that would be one way to do it.” He appeals to the government to help the hospitality sector, suggesting "Reduce the rate of VAT to 5 per cent like it is in Ireland and the rest of Europe here it is 20 per cent. Rising prices are also an issue - energy costs have doubled and that means they have to pass on price rises to their customers. We have chefs who say they are going to come and then don't appear and that happens every day."
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Today, one of the major issues for tourism businesses in Scotland is staffing, Ross says: "I am probably four people down out front, plus two down in the kitchen. His son is privately educated and has a privileged upbringing bu tRoss says: "I'm keen to keep him grounded, so he has been roped in to work here over the summer."ġ2 of the Scotland's Larder features - from Gow's Bakery to La Pastina Deli Staffing Next generationĪ good work ethic is something he is keen to pass on to the next generation. His hospitality roots came from helping out his relatives, who owned Skeabost Hotel on Skye for many years, during summer holidays. Ross Anderson in front of the Falls of Dochart Killin His entrepreneurial spirit came out as a teenager when he used to earn pocket money by delivering Sunday papers, and then later on as a milk boy.
He describes an idyllic sunny childhood prior to returning to Garelochhead as a teenager which was, "freezing, cold and grey." Ross was born in Gibraltar where his parents worked as civil servants, but the family soon moved again to live in Mauritius. So Killin now has its own smokehouse complete with trendy champagne bar interior. Inspired by a visit to Boston where he experienced the city’s “tasting counter” concept, when he returned home he turned this into reality, with the help of one of his workers who happened to have worked in an Ullapool Smokery and “really knew her stuff”.
Print run of 1500.Businessman Ross Anderson owns Falls of Dochart Inn in Killin, but the entrepreneur always has his eye on his next opportunity- so decided to turn the disused log shed in the car park into a smokehouse. Single territory for trade global for academic.
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