COVID UPDATE The next few months look like they are going to be understandably a very difficult time for everyone. We shall do our best to supply to our customers and are following the Government and Environmental Health Depts advice in terms of health, hygiene, and all operational guidelines.
We are Jean and George Miller, artisan producers of handmade chutneys, pickles and an Award Winning Perfyit Piccalilli. Both classically trained chefs, we are passionate about sourcing and cooking using seasonal ingredients and local suppliers whenever possible. Our products are made for chefs by chefs. Both daughters’ Claire & Rachel being keen cooks, are also involved in the family business.
Our premium product range is available in 1kg Foodservice Tubs for hospitality events and family entertaining occasions as well as 260g jars.
1kg Foodservice Tubs of Perfyit Piccalilli are available direct from Braehead Foods Ltd, Kilmarnock
We are very proud of our Langholm connections and our Dumfries and Galloway farming family heritage. It’s important for us that we buy from, support and promote Scottish & British farmers, growers, fishing and hospitality industries whenever possible.
Our products TASTE fresh and use natural ingredients with no additives. They are a delicious ACCOMPANIMENT to lots of different foods and can also be used as an ingredient in cooking.
Our products are handmade in small batches on our Rangemaster stove using only the best ingredients and LoSalt which has 66% less sodium than table, sea and rock salts. We have taken traditional family recipes creating new chutneys, pickles and a Perfyit Piccalilli with unique fresh modern day tastes to accompany a whole range of foods for you to share and enjoy.
There are no artificial flavourings, colourings or preservatives in any of our products and we always use Fair Trade ingredients wherever possible. All our products are free from nuts, are gluten free – with the exception of the Avondale Apple Amber chutney and are suitable for vegetarians and vegans.
In the autumn we delight in foraging for fungi, rowans, blackberries and sloes to make into traditional jellies and Sloe Gin. We use fungi in a variety of dishes and this year for the first time have tried preserving them! We photograph everything we do for this website and our social media channels where we enjoy engaging with people, explaining & sharing cooking & preserving processes. We give recognition & acknowledgement to others whenever possible.
We do hope that you will enjoy our products as much as we do and sharing them with your family and friends.
We are passionate about passing on our cooking and preserving techniques. I’m delighted to have been asked to demonstrate by primary and secondary schools, City of Glasgow College Professional Cookery Department, Community & Scottish Women’s Institute Groups as well as demonstrations at The Royal Highland Show and Newmilns Food Festivals.
I have very much enjoyed my involvement with the 2019 Food School Scotland and Hub International programme was a great experience when youngsters were involved with real life, hands on experiences of Scotland’s Farming, Food, Drink & Hospitality Industries.