A taste for success
The continuing growth of Scotherbs
Located in the Carse of Gowrie, not many people believe that Scotherbs grow dill, parsley, coriander, chives, mint and tarragon as well as some of the more exotic and unusual varieties of herb on a Scottish farm. Scotherbs are in fact, the largest grower and supplier of fresh culinary herbs in Scotland and are at the forefront of development and innovation in the British herb industry, supplying all of Scotland’s Tesco stores, other supermarkets and all of the country’s major fruit and vegetable wholesalers.
In the mid-eighties Robert Wilson, a dairy farmer with a 200 head herd, spotted the potential in fresh herbs when he noticed how unavailable they were to the mass market. At a time when he might have been considering his impending retirement, Robert chose to sell off his cattle and start again in the herb business. Within 10 days of his brave decision, the cattle were sold and the planting began at Waterybutts Farm, half way between Dundee and Perth. Making deliveries to local restaurants and the Edinburgh and Glasgow markets in his “wee white van”, business soon took off for Robert and his wife Sylvia and Scotherbs the company was born.
In recent years, the company has diversified into added value herb products and launched the Ariba range, a mouth watering collection of fresh pestos, salsas and mojo. Scotherbs has also pioneered the production of herbs washed and chopped to specification for food manufacturers and the food service industry, now a large and growing part of the business.
Still a family run firm, Robert and Sylvia’s daughter Fiona Lamotte, is the company’s Managing Director and many of the Scotherbs staff - now totaling 110 - have been with the business since the early days and continue to grow and develop with the company. The community too is very important to Scotherbs and as well as many of the staff living locally, the company has established a strong, long-term partnership with the local primary school to educate the children, their families and teachers about the varieties, uses and ecology of herbs.
The future for Scotherbs is very bright. In early January 2008 the company moved in to a brand new, purpose built facility housing offices, a 2000 square meter packhouse and a high care unit catering to the demand from food manufacturers for washed and chopped, prepared herbs. Further plans to extend the growing season for Scottish herbs via 5 acres of glass houses are in the early stages and the company were honoured with the accolade of Best Performing Business (25 – 250 employees) at the Tayside Business Awards in February 2008.
Scotherbs are always keen to get everyone experimenting with herbs. Visit www.scotherbs.co.uk for some great ‘herbie’ ideas or have a go at some of these tips ….
Basil
Make simple but mouthwatering sandwiches with torn basil and tomatoes or try basil with salmon fillets in a light tomato sauce
Coriander
Coriander is delicious with creamy mushrooms on toast. Add coriander to home made or shop bought sauces for an authentic taste
Chives
For a quick and easy dip simply add some chopped chives to cream cheese. Mash potato or cold potato salad is great with a handful of chopped chives mixed through or, if you prefer a milder flavour, why not substitute chives for onions?
Dill
For a simple and satisfying supper, try mixing chopped salmon, cream, cooked pasta, a little butter and some chopped dill – delicious!
Mint
Take frozen peas, a stock cube, a handful of mint and a chopped onion and liquidize a perfect soup!
Tarragon
Great with al dente matchstick carrots and butter served hot or cold, as a salad with a dash of vinegar.
Rosemary
Try chopped rosemary and grainy mustard stir-fried with lamb or beef. Rosemary is brilliant for barbeques – use sprigs as a basting brush, use as skewers or use in marinades for a smoky, aromatic taste.
Curly Parsley
Packed with vitamins and a fabulous source of iron, curly parsley makes a fabulous crispy seaweed when flash fried in very hot oil. Also, makes a great natural breath freshener – try chewing after a curry or spicy meal.
Lemon Grass
Try some Thai pork – stuff a pork fillet with lemon grass and finely chopped birds eye chillies, add the grated rind and juice of a lime, wrap in foil and bake in the oven. Serve the sliced fillet with minted new potatoes.
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