Award winning in 2022 and 2023

Over the moon to have been runner up for SWA  ‘Local Supplier of the Year 2023’ with a fantastic all women shortlist!

We are delighted to have won the ‘Supplier Outstanding Achievement Award at the Scottish Wholesale Achievers Awards 2022. What a wonderful start to the year and a welcome boost after the challenges faced by everyone in the industry over the last couple of years. Find out more about the awards HERE.

Runner up for Scottish Wholesale Achievers ‘Local Supplier of the Year 2023’
Jean Miller proudly accepting Scottish Wholesalers Association Outstanding Achievement Award

About us

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. 


Jars are available in store and from Ramsay of Carluke and The Scottish Tea House, Dillarburn Lesmahagow and in store AND ONLINE from Errington Cheese Shop and Cafe, Elsrickle near Lanark.

1k Foodservice Tubs of Perfyit Piccalilli are available direct from Braehead Foods Ltd. Dunn’s Food and Drink, Blantyre. Lomond – The Wholesale Food Co and Mark Murphy (Edinburgh), part of the Dole Uk Group and Premier Produce Scotland.

Spiced Tomato Chutney
260g jars
22 Cals per Tbs, Gluten Free

A dark rich and spicy chutney with more than a hint of chilli, spices and stem ginger. Good with all cheeses, cold meats and charcuterie. Adds that extra ‘something’ eaten with macaroni cheese and added as an ingredient to sausage rolls.
Perfyit Piccalilli
1kg Tub and 260g jars
11 Cals per Tbs, Gluten Free

Piccalilli brought right up to date!  Packed full of tangy, crunchy vegetables with a good set to ‘sit’ well, is gluten free and has a mellow zingy flavour. Perfyit (old Scots word) with cold meats, charcuterie, ham, BBQs, terrines, cheeses, smoked fish and in sandwiches and surprisingly... Pakora!
Avondale Apple Amber Chutney
260g jars
15 Cals per Tbs

A lovely fruity mellow chutney made with a 500ml bottle (ABV 4%) of premium Avondale Amber Ale from Strathaven’s Craigmill Brewery in each batch.  Made with British Braeburns.
1kg Foodservice Tubs
1kg Foodservice Tubs of our Perfyit Piccalilli are available from Braehead Foods, Dunn's Food and Drink, Lomond Wholesale Foods and Mark Murphy (Edinburgh). Completely resealable and perfect for the long life span of our quality products.
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“It started with a jar... now look, this is where we are”

Product Range
From my Granny’s BBQ Sauce originating in Charlston West Virginia USA in the 1930s made for friends and family to now – our Perfyit Piccalilli which was the winner of Foodservice Product of the Year in the Scottish Food and Drink Excellence Awards 2016.

As members of the SWA we are delighted to have won the Outstanding Achievement Award 2022 - shortlisted with Coca Cola and Heineken and were runners up for the Local Supplier Award 2023. Who would have thought! My Mum and Granny would be incredulous

We are delighted our Perfyit Piccalilli has been served at The Open Golf, Murrayfield, Wembley, Cop 26 in Glasgow, The Scottish Parliament, football stadium hospitality throughout the UK and even at the Mama Mia Show.

In 2020 our Perfyit Piccalilli accompanied a Scottish Game Terrine created by Chef Andy Beattie of Braehead Foods Ltd and was served in Milan, in 2020.

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.

Having been trained as Chefs  ( 2014-2015 ) at South Lanarkshire College we have always kept our connections  with the Professional cookery Dept Chef Lecturers and are  ambassadors for the college. I successfully completed my PDA in Professional Patisserie with Helen Vass in 2022 which was a marvellous experience, Returning regularly to eat in the Study Restaurant I am delighted to find that the Perfyit Piccalilli was on a menu as an accompaniment.

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, and are gluten free 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 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.

I am 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 continued involvement with Hub International where youngsters are involved with real life hands in the  Hospitality Industry. Proud to have been a part of it  from the beginning.

New College Lanarkshire connections have grown through me being a member of Lanarkshire Larder  and with very enthusiastic Chef/Hospitality Lecturers & students they have hosted a Lanarkshire Larder Members lunch at the college in June 2022. All of us were very proud to attend the dinner in Nov 2022 at the Scottish Parliament using Lanarkshire Larder produce in their menu which was cooked and served by NCL Students.

In January 2023 I was a judge with Chef Lecturer Paul Clark and Operations manager of Cairn Lodge Services for a Lanarkshire Schools Cook Off Competition using Lanarkshire Larder produce. What a great event to showcase the young chefs and cooks of the future skills, talents and the importance of HE teachers for  youngsters learning cooking life skills being on the school curriculum.  Teaching is just something I love and I love to share and pass on my family’s traditional preserving skills to others.


‘Stella’s Spiced Apple’ chutney  is named after my beloved  mum who passed away with Rectal Cancer. It was served on Day 1 of COP26 to delegates and World Leaders. Proud, delighted and very grateful to have had the opportunity to do so. Donated £500.00 to Cancer Research UK ( Lanark Branch, Scotland ).

Damson Jam from Mauldslie, Stella’s Bramble Jeelie & Spiced Apple Chutney  & seasonal preserves are all sold in aid of Cancer Research Scotland. 

I’ve shared the recipe and making it with schools, colleges, individuals for Maggie’s Centres. Funds for Ukraine, Ayrshire Food Hub – Crossroads Community Hub  as well as Head Chefs and their Teams. What a privilege to be asked to do so by Murrayfield Head Chef Kieran Wight of Scottish Rugby Hospitality and Executive Chef Stuart Rose of Scottish Parliament using the family jeelie pan to also make a Bramble Jeelie and oatcakes  with the oatmeal gifted by Hamlyns Oats who generously continue to provide me with oats and oatmeal.

All Master Classes are free and please get in touch through Linkedin or email me at should you wish me to come and share making these with you.

Jean and George Miller

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