When The Scottish Farmer comes across something that we really like, we are always kind enough to share with our loyal readers.

Trawling the farmer’s markets always turns up some gems and here is one that you ought to try out.

Little Doone balsamic vinegar-based dressings have been the well kept secret of many of the top chefs operating in Scotland today, along with the more specialised deli’s who know a good thing when they see it.

Colin Hanna, the founder of Little Doone, in Dalry, Ayrshire, is extending his award winning range of dressings that he has to offer, all of them home made, using balsamic vinegar from the Modena region in Italy.

Coming from a career in stockbroking, he had no background in catering or food preparation, and having 18 months of unemployment after the company he worked for was bought over, he had a little time to develop his ideas and do a little research. The initial idea came after trying out a balsamic dressing in a restaurant and enjoying it so much, he decided to go home and give it a go himself.

“I originally made it for myself and for my friends and family, and as they always came back for more, I thought, I might have something here.”

A new job in stockbroking interrupted his plans, but having had the break away from the rat race and now that the idea was planted in his head, he knew he had to try out his new project or he may regret it later in life.

“I was given a good deal in a load of bottles, and I went off to do all the necessary certificates and qualifications that I needed in order to prepare food, and after that I had no excuses left.”

He eventually gave up his job in September 2008, and has been working full time on his dressings since.

“Originally, I was going to Auchincruive college and hiring one of their kitchens to cook in, but they closed down – although it offered an opportunity, as I had to commit to working from home and bought some kitchen equipment which allowed me to do that,” says Colin.

Colin started going around the delis, looking for business, and his confidence grew when nine out of the 11 he approached readily agreed to stock it, after their first taste test.

“I started going to farmers markets, like Lochwinnoch, Drumlanrig Castle, Loch Lomond Shores and I really enjoyed the contact with the customers, it was nice to persuade some of the more hesitant ones to see whether they enjoyed the taste, and inevitably they did.” A few well known hotels are also stocking Little Doone, which has been a great support to the business – One Devonshire Gardens, top chef Paul Tambrini, Seamill Hydro, Hotel Du Vin in Edinburgh and The Kitchen, in Leith, are serving up Little Doone along with their quality menu.

Colin is stocking 96 retail outlets at the moment with an output of around 2000 bottles a month, and with his range growing all the time, the time is approaching for expansion.

He has already purchased a labelling machine which will cut down on the process of sticking them on by hand, which is carried out by himself, his father and his wife, who help out when they can.

The range consists of the original sweet balsamic dressing, garlic, chilli, ginger, orange zest, strawberry and raspberry (made with 25% of organic raspberries). The taste is addictive and coming out on top at the moment in sales is the chilli, with the original close behind.

In the ‘under construction’ heading at the moment is a whisky blended balsamic dressing which would be 7% whisky and really tasty with haggis – a real attraction for the men I would think. Also in the pipline is a feisty thicker concentrated range of syrups which would be an ideal accompaniment to ice cream and desserts.

The popularity of the range has not gone unnoticed. Little Doone entered five of the Great Taste Awards and came home with four awards, a real boost to a small company in its first few years of production.

Taking his produce out to a wider audience is now important to Colin, and he is attending the Scotsheep event at the start of June, at Blairdrummond, which is a new venue for him, and he is attending the Taste of Edinburgh event on May 28 and 30. Although he is planning on going to Harrogate Show which will hopefully open up some doors in the English market as well.

The bottles come in a handy plastic bottle, a more recognisable long tall glass bottle, and a small round bottle which makes an ideal gift, prices start from as little as £3.

Colin is happy to give advice on which foods suit his dressings best, eg. chilli is an ideal addition to pasta sauces to give it some depth; garlic is an excellent marinade; raspberry sits well with venison and pates; ginger adds something special to a stir fry, seafood or anything oriental; and the original goes with anything – for a treat, try it with strawberries, he says.

Here is a wee tip, not from Colin, but from me – although it is not up the One Devonshire Gardens menu status, you can’t beat the taste of the original sweet balsamic dressing drizzled over toasted cheese, delicious!!