Ardross Farm News and Events

Regional Finalist in the 2017 Delicious Produce Awards

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We are very excited that our home-reared, grass-fed beef has been selected as a regional finalist in the 2017 Delicious Produce Awards.

This is especially pleasing, since nominations are made in the first instance by our customers. We were invited to send our beef to be judged by some of the top names in the food industry, in July.

The Regional judges included Nick Nairn of TV fame, who has Cook Schools in Port of Menteith and Aberdeen, award-winning Scottish food champion and cookery author Sue Lawrence, and Fiona Burrell, founder of the Edinburgh New Town Cookery School.

We are proud to have been selected as finalists alongside seven other outstanding businesses, several of whose products we stock in the shop.

The Delicious Produce Awards celebrate local food that reflects the strengths and diversity of the British regions. They celebrate local food heroes exhibiting pride and dedication to their produce, and a strong contribution to the well-being of their area.

The Awards Final took place in London on 12th July. Nine food experts, including TV’s Great British Menu presenters Matthew Fort and Andi Oliver, and John Farrand, Managing Director of the Guild of Fine Food, were “blown away by the outstanding flavor, texture, aroma and visual appeal of the produce”.

The winners of each category will be announced in the October issue of the Delicious magazine, and featured throughout the coming year.

This is the recipe we sent with our whole fillet of grass-fed, home reared beef, which was prepared for the judges by the Delicious cookery team.

Barbecued Fillet of Ardross Beef with Beetroot

This recipe is designed for cooking on a barbecue grill, but may be adapted for use on an indoor broiler or griddle.


1½kg Fillet Ardross Grass fed Beef

For the Marinade:

90ml Scottish cold pressed rapeseed oil
30ml Balsamic Vinegar
10ml Dark soy sauce
10ml Worcestershire Sauce
1 tsp English Mustard
1 bay leaf
1 sprig fresh thyme
Fresh black pepper

For the Roast Beetroot:

700g Small unpeeled beetroot
Scottish cold pressed rapeseed oil
150 ml Balsamic vinegar
Salt and freshly ground Black pepper

To serve:

100g Creamed horseradish
200g Crème fraiche
A little white wine vinegar
Juice of one lemon
3 good handfuls of watercress
100g shaved Parmesan cheese

Marinate the Beef Fillet

  1. Mix together marinade ingredients and marinade beef for one hour (no longer).    Leave out of the fridge and this will also bring the beef up to cooking temperature.   Retain marinade for later.
  2. Remove fillet from marinade.
  3. On a preheated hot barbecue, sear the fillet all around. Cook for approx. 20 minutes turning occasionally, basting with retained marinade, aiming for crisp and well-browned on the outside and very rare in the centre.
  4. Leave to cool, then refrigerate for several hours.
  5. Once completely cold, slice very thinly using a very sharp knife.

Roast the Beetroot

  1. Preheat oven to 230°C.
  2. Scrub beetroots and toss in a roasting tin with a little oil, balsamic vinegar, salt and pepper.
  3. Cover and roast until tender. Exact timings will depend on the size of the beets.
  4. Once roasted, top, tail, remove the skins and leave to cool completely. Cut according to size; small ones may be left whole, larger ones halved or quartered.

To serve

  1. On a large platter lay out the thinly sliced fillet. Scatter the beetroots over the beef.
  2. Mix together the horseradish and crème fraiche and season very well. Taste, and add a little vinegar or lemon juice as required.
  3. Drizzle this mixture over the beetroots.
  4. In a separate bowl, dress the watercress with rapeseed oil and lemon juice.
  5. Scatter over the platter and finish with small slivers of Parmesan cheese.

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