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.
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.
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.
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.