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Animal welfare is not only a top concern to us when we put the menu together but it is very much part of our brand identity at Iglu. All of our animal products are currently provided by the below suppliers.
Kezie game dealers - Duns, the Scottish Borders
Red deer, roe deer, feathered game and wild boar
All produce from Kezie is wild shot in Scotland & England with the exception of the majority of our Wild Boar coming from the mature pine forests of Poland. All of the game we serve lives out their entire life in their natural habitat. There is no live animal transport for our game.
We have a relationship with a lady ecologist who in the stunning forests of Glen Affric north of Loch Ness had started a research project with wild boar. Deforested areas have been fenced off and electrified to make enclosures for the wild boar. The aim is to increase the rate of reforestation by using the boar to root up the ground and stamp in the pine cones.
The Glen Affric wild boar is largely used for Sunday roasts. We would like to expand our premises to be able to have the facilities needed to use more of this local product. Incidentally we won an Observer food award for best Sunday lunch.
Blackmount Organic Meat, Easton Farm near Biggar, the Scottish Borders
Regulated and monitored by Scottish Organic Producers Association (SOPA) and the Soil Association. One of their central principles is careful attention to animal welfare considerations.
The beef, lamb and chicken served in Iglu is all produced on local farms in the Borders and slaughtered in Shotts, their nearest facility, before being brought back to Biggar for processing.
Routine use of antibiotics on animals is prohibited to combat concerns about the risks to human health from their high use on animals. Organic foods contain on average higher levels of vitamin C and essential minerals such as calcium and iron. This indicates that organically reared animals are healthier and no doubt happier.
Phantassie – Organic Free Range Eggs – grass, grain and veg. fed.
With a maximum of 200 hens per house, they are free to roam in an organic pasture a great deal larger that the minimum for organic BDAA standards. Trailers are used to regularly move the hens to fresh ground. The hens shelter under the trailer when it is too hot and when raining. Is it is dry under the trailer they are able to have dust baths all year round for debugging. They roost in the trailer. In addition to grass they are fed organic layered pellets and vegetables. Extra vegetables are often sown in the pasture. Additional light is provided to encourage laying in the winter but it is considerably less than the maximum 16 hrs daylight permitted.
Phantassie have never had to use antibiotics. Homeopathic treatment is used to de-stress the hens when they are being moved. Organic fermented apples are fed before the winter to boost their immune systems.
Bonaly Dairy, Loanhead, Edinburgh – milk, cream and butter
Bonaly Dairy is annually audited as part of the Red Tractor Scheme Assured Food Standards (AFS) and the National Dairy Farm Assurance Scheme (NDFAS). Preventative healthcare protocols as well as recording systems are in place with all suppliers to monitor herd health and welfare.
We like to make use of offal, pigs trotters and black pudding in a bid to give the public a chance to sample these 'by products' and help remove the stigma and make the most of an animal.
What else are we doing to help animal welfare?
When we opened as a restaurant in 2005 we initially had a 'non-grazing' policy for welfare and to increase the value of forestry. Unfortunately this did not work for us initially as our clientele were not adventurous enough.
Now that we have developed a more 'foodie' crowd we find that the sort of products that people would normally eat at home such as chicken and pork do not sell very well at all here against the more interesting wild boar and venison.
We have increased the amount of vegetarian food available. Many vegetarians who occasionally eat meat eat at Iglu because of our reputation for quality produce and good welfare standards.
We have introduced some dishes to the menu that do not use as much meat such as game pie.
We are introducing a programme of training all of our staff on all aspects of animal welfare so they are able to answer questions from customers regarding welfare. We are to include information in our menus regarding the welfare of animals.
It has been an intention to run trips to visit the suppliers. My other business is a tour company and I hope that after the summer peak season we will have some trips organised. www.wildinscotland.com
Wellbeing
We are looking at renting the premises next door to open up a nutrition and wellbeing clinic. This would give clientele a chance to have tests and advice on a healthy diet and lifestyle. My tour company already run weekend breaks that are informative regarding nutrition and wellbeing. www.journeytoyourheart.com |
