By Erika Hay


One of the most successful farm diversification projects in recent years has just launched a new menu in a beautifully refurbished cafe.
Loch Leven’s Larder is the brainchild of Emma and Robin Niven, who farm Channel Farm near Kinross and decided 11 years ago to take advantage of the magnificent situation overlooking Loch Leven by opening a farm shop and cafe.
The business has grown over the years with several phases of development but always retaining the four-pronged ethos of quality, service, provenance and authenticity. Four years ago the cabinet minister for Rural Affairs at the time, Richard Lochhead opened phase two which doubled the size of the building for food, textile and gift retailing including decking and a patio for outside sitting.
Last week members of the press, MSP’s, councillors, industry leaders and local suppliers were invited to celebrate the refurbishment of the original Algo built cafe and enjoy a taste of head chef, Brian Padmore’s new, local and seasonal menu.
Welcoming the crowd of around 50 people to Loch Leven’s Larder, Robin said: “Although it is 11 years since we first opened, the development today represents our vision as much as it did in 2005. Our strength over the years has been listening to our customers and providing the best service and hospitality possible.”
He continued, “Rural destinations have to evolve all the time, I believe they are defined and driven by the free market. We started off rural and rustic but now Emma has created a more classic/contemporary design while continuing to provide quality, seasonal food.”
Improvements to the cafe include soundproofing the roof, revamping the toilets and installing a new wooden floor, while introducing some contemporary lighting and decor. A lovely touch are the blinds which have been made from a new tartan designed by Emma, in conjunction with Johnston’s of Elgin, to reflect and compliment the view of the landscape of Loch Leven and the surrounding countryside from the windows.
From a staff count of seven in 2005, the business is now one the area’s biggest employers with over 70 staff including six chefs and a throughput of over 150,000 customers per year. 
Emma said: “Up to 85% of our custom is local and therefore repeat, so we have to keep our menu and range of goods updated and fresh, while also keeping some of the old favourites.”
Brian Padmore is key to the success of the cafe. He has worked at Loch Leven’s Larder as sous and pastry chef for over six years and took on the position of head chef just three months ago. Robin said: “We have had the best quarterly returns since we opened since Brian took over. He not only produces fantastic dishes, but is aware of making the most of seasonal, home-produced ingredients economically.”
The food offered to guests last week reflected this and included beetroot cured Scottish salmon with pickled ginger on a bed of asparagus sushi. The beetroot was grown at Channel, salmon supplied by Ochil Foods and asparagus from James Brunton, Arbroath.
Brian explained, “Our aim is to have 80% of our menu sourced from within a 50 mile radius of the farm. If something cannot be grown locally, then we will make the effort to use local suppliers but we aim to focus on seasonal food with known origin.”
All bread is baked in house as are the enormous selection of scones, pastries and cakes on the menu and Brian pointed out that all the flour comes from Aberfeldy Flours and Oatmeals.
Local butcher, Iain Hunter has an important role to play, providing fresh, locally produced beef and lamb to the kitchens on a daily basis. He puts around three to four cattle and eight lambs through his shop in Kinross every week, all sourced in Perthshire, and he is delighted at the success of Loch Leven’s Larder, which has become one of his biggest customers.
Pork is Specially Selected from Ayrshire and chicken from Gartmorn Farm. Iain makes his own haggis, sausages, burgers and other products in the shop to supply his customers and has also developed a gluten-free range to meet demand.
Channel Farm has long been known for producing broccoli but the range of root vegetables and brassicas has expanded under Robin’s management, much of which is either used in the kitchen or sold in the shop. Potatoes, carrots, parsnips, beetroot, along with cauliflowers, kale, cabbage and this year for the first time, celery are all grown on the farm.
A herb garden has been developed while more exotic vegetables such as cavolo nero or black kale are grown in a polytunnel, so Brian is never short of choice for his daily specials.
The business has become a crucial part of the local economy in Kinross, not only bringing visitors to the area but also supporting the community through various project including hosting Kinross Country Cricket Club in the grounds. The cycle route, walking paths and nature trails around Loch Leven are also extremely popular and Robin said: “We are committed to the local economy and I feel the link between food from the farm, localness, and healthy lifestyle in a rural destination is an important message which we want to get across.”