Cookery Theatre

Cookery Theatre: 10:30am; 11:30am; 1:30pm

Friends of the Festival Scottish Food Guide and Macbeths Butchers have teamed up to bring the best of Scottish Produce to the Scottish Smallholder Festival.

Cookery demonstrations

Wendy Barrie from the Scottish Food Guide will be doing two cooking demonstrations utilising products supplied by Macbeth Butchers:

  • 10:30am: Wendy will be cooking dishes using Mutton from Orkney Boreray as well as wild Rabbit.
  • 1:30pm: Wendy will be creating dishes using a rump from the pasture fed highland cattle at Edinvale Farm as well as some free range poultry from St Brides Poultry.

Rare and native breed taste experience (booking required)

At 11:30am, Wendy and her husband Bosse will be treating some of our visitors to a unique taste experience. They will be guiding visitors through the tastes and benefits of traditional breeds as well as introducing some new flavours.

They will be cooking up a shoulder from Orkney Boreray Mutton, traditional free range rare breed pork from Oxford Sandy & Black pigs, pasture fed highland beef and Boer Goat meat. All this meat will be supplied by Macbeths Butchers.


The taste experience is free but booking is required on the day and limited to the capacity of the Cookery Theatre. Bookings can be made at the Smallholding Scotland Office in the Foyer on a first-come-first-served basis.

About the session

Wendy Barrie is a cook, campaigner and food writer. Wendy established her award-winning Scottish Food Guide and its associated Scottish Cheese Trail and Scottish Farm Shops in 2002. Alongside her husband Bosse she is co-author of “Meadows: The Swedish Farmer & The Scottish Cook” on biodiversity, self-sufficiency and regenerative food production.

Bosse Dahlgren is a regenerative farmer and horse logger. A lifelong campaigner for biodiversity, he works with rare breed living genebanks. Born in Trollhättan, nature, old breeds, heritage farming and animal welfare always fascinated him, in particular how this knowledge can be applied to sustainable food production. He studied agriculture, obstetrics and gynaecology and at that time all Swedish men did National Service, so owing to his equine expertise, Bosse secured a place in the Cavalry.

Bosse has led courses for forestry organisations on horse logging and logistics; worked on The Norwegian Horse Project, owned a dairy farm with indigenous mountain cows and restored the meadows at Linnaeus’ birthplace for which he received Sweden’s Linnaeus Environment Award. Bosse was Museum Farmer at Fredriksdal, Helsingborg for twelve years until 2013 and supports Slow Food on the Linderöd Pig Project.

Macbeth’s Butchers is a family run business that provides high quality meat products throughout the UK. In the main, the beef is provided from their own farm, Edinvale, in upland Moray where they rear traditional Scottish native breeds. These are reared in as an extensive, natural environment as possible being fed grass, home grown hay or silage and no growth promoters.

They also supply a full range of traditional pork and lamb as well as hogget and mutton from local farms with a similar philosophy, plus venison and game