Set in a pretty old steading in Perthshire, Ballintaggart Farm is an exciting addition to the Scottish food scene
My first introduction to Ballintaggart is via its Breadmaking Day. I’ve done bread making courses before, and always left feeling despondent (one chef had me throwing the dough onto the table like an angry Neanderthal, another got me confused about yeast). But here, in the cosy warmth of Ballintaggart’s kitchen, I find my groove…
Read the full article in Olive magazine here.
