An organic Ayrshire dairy whose milk shows up in the Glasgow rooms that care what milk tastes like. It is the one supplier named by three separate kitchens on this list, and each of them uses it for something different.
Mossgiel Farm.
producer · Ayrshire · Scotland, not Glasgow
What they make
- Organic milk and cream. Sold to people who taste the milk rather than the recipe it disappears into.
- Ricotta. Celentano's rolls it into agnolotti, which is the cheese end of the same dairy.
On the list
cooked with at
Nowita Ice CreamThe ice cream is churned on Mossgiel milk and cream, which is the whole of the recipe argument here.
“Mossgiel Farm in Ayrshire provides the milk and cream for this contemporary outfit where complementary flavours are everything”
The List [1]
cooked with at
Pane E VinoThe coffee is Caffe New York from Pistoia, pulled through organic Mossgiel milk.
“All our coffees are made with Mossgiel milk not only because it tastes like milk used to but also because it's more digestible and organic”
Pane e Vino, venue site [2]
cooked with at
Celentano'sMossgiel ricotta goes into the agnolotti, one of the dishes the kitchen keeps on whatever else changes.
“Mossgiel ricotta agnolotti”
Larder [3]
Sources & mentions
- [1]
- [2]
- [3]