Scotland's Royal Highland Show Celebrates Top Dairy and Vegan Alternatives
The Royal Highland Show in Scotland, a key event for the country's dairy industry, recently celebrated its top dairy products, ranging from ice cream to cheese. Among the winners was Equi, a fourth-generation family business that secured multiple golds, including for their Scottish Vanilla and Madagascan Vanilla ice creams. David Equi attributed their success to using high-quality Scottish produce and a passion for their craft. Equi sources its milk and cream from Park Farm, another award-winner recognized for its milk and cream.
Ciao Roma Gelato, known for both dairy and non-dairy ice creams, won the best alternative ice cream category with a vegan creation featuring pineapple, mango, and pink peppercorn. Their chef, Fabio Martone, noted the growing trend for vegan products and the challenge of creating vegan ice cream that rivals its dairy counterpart.
Park Farm Dairy, located near East Kilbride, was celebrated for its cream, winning overall champion. Ross Nielson highlighted their unique approach of using milk solely from their own cows, emphasizing the importance of animal welfare and technology in their operations. Their cows are milked using robotic stations, allowing for more natural milking processes.
In the cheese category, the St Andrews Farmhouse Cheese Company was recognized for its mature cheddar-style cheese and a smoked version, both made from raw milk. They have a history of accolades, including Best Traditional Cheshire style cheese. Drumturk’s salted lactic goat milk curd won in the goat or ewes milk cheese category, showcasing the artisan skills of Denise Ferguson in crafting unique cheeses.
Oscar’s Gelato, based in Portobello, received gold for its lemon basil sorbet and has been recognized for its innovative flavor combinations, like chilli pistachio and Biscoff cheesecake. Their products have been part of the UK 2026 Golden Scoop Awards.
Katy Rodgers’ artisan dairy from Knockraich Farm won reserve champion for their crème fraiche, praised for its natural texture and absence of additives. Helena Johnston from the dairy emphasized their commitment to a product that works well in both savory and sweet dishes.
