Ahead of Burns Night this weekend, we chatted to Stuart Grant, owner of Grants of Speyside, a longstanding supplier to our Energy business and producer of the chieftain haggis that we will be serving to our customers to celebrate the event.
Could you tell us a bit about Grants of Speyside?
We’re a long-established family business based in the Highlands of Scotland, supplying the finest quality meat and meat products. I’m the fifth generation of the Grant family to lead the company, which was started by my great-great-grandfather in the 1820s. He was a crofter who sold his own meat to neighbours before opening a butcher’s shop in the local village with his son. We’ve continued to grow ever since, and now operate from a purpose-built factory in Speyside, working with customers throughout the highlands and, more recently, all over the UK.
How long have you worked with ESS and which products do you supply to us?
We’ve been partnering with ESS for the past 10 years and we’re proud to supply fresh meat and traditional Scottish meat products, including our award-winning Jessie Grant’s haggis and black pudding, as well as a range of burgers and sausages. We still use the haggis and black pudding recipes which were developed by my great-grandmother in the late 19th century and they’re extremely popular with our customers. Recipes for the other products we supply to ESS are not so old, but tradition and quality remain at their heart.
What are some of the ways you’ve collaborated with us?
We’re keen to collaborate with our customers and have developed several exclusive products in partnership with ESS, in response to consumer trends. Working alongside culinary director Graham Singer and his team, we’ve created the Cairngorm beef and Spey venison burgers both containing 58% meat and 42% plant ingredients, and the Highland pork and Speyside venison sausages both containing 50% meat and 50% plant ingredients. We’ve also joined forces with ESS supplier Cambus O’May Cheese Co., makers of handmade Scottish cheese from Royal Deeside, to create the Cambus O’May Cheeseburger and a range of speciality blended bratwurst style sausages, such as beef and sweet chilli and pork and black pudding, for a food concept ESS developed to promote our products.
Have you attended any events with us?
We’re always happy to attend special events with our customers and have supported ESS at supplier showcases where we get the chance to talk to people about our business and our products. We’re delighted that ESS has chosen to serve our traditional chieftain haggis for its Burns Night celebrations in its units on and offshore – it’s great to know that the product is being enjoyed by workers who are taking a well-earned break from the important jobs they do each day.
Is there anything else you’d like to say about your partnership with us?
We’re really pleased to partner with ESS, a company that shares our values around the importance of sourcing high-quality Scottish produce. We’ve had brilliant feedback from ESS managers and chefs on our products, including those which are produced exclusively for ESS. The work done by the company’s chefs and wider teams to deliver great dishes and memorable dining experiences is important for their customers and for the local area. We look forward to future collaborations and we hope everyone enjoys Jessie Grant’s haggis on Burns Night!
*Grants haggis and black pudding have both received two-star Great Taste awards and the company’s speciality sausages have won gold and silver awards from the Scottish Federation of Meat Traders Association.
