Galloway Lodge

07/10/2026

03/10/2026

WE MAKE PRESERVES!! AND YOU CAN BUY THEM FROM OUR WEBSITE!!!

How hard was that?

20/08/2026

Alastair Campbell I only did this to make Rory smile, not grin like a Cheshire Cat! However now that it’s public, let the record be set straight, I was indeed HORRIFIED!

08/08/2026

We’re at Foodies Festival in Edinburgh all weekend!

Come and try some chutneys, pickles, hot sauce and jams or just swing by and say hello 👋 and check out all the other amazing food producers from Scotland.

30/07/2026

For more than five decades, we’ve earned our reputation as one of Scotland’s trusted names in the food industry.

That reputation has never belonged to one person—it belongs to the team in this photo. The experience, dedication and professionalism of our team are what have set us apart for over 50 years.

Now, with renewed leadership and a clear vision for the future, we’re investing in our people and this place, embracing new opportunities and building on everything that has made this business what it is.

The industry continues to evolve, and so do we. The foundations remain the same. The ambition has never been greater.

We are Preservers & Co.

22/07/2026

It was a real pleasure to attend the Fruit for the Future event

Seeing the incredible work being carried out by their researchers was both inspiring and a reminder of just how important innovation is for the future of fruit growing in Scotland and Europe.

Their research plays a vital role in supporting growers, improving fruit quality, and helping businesses like ours continue to produce the very best jams.

We’re so lucky in Scotland to have such world-leading expertise helping shape the future of the industry.

To make the day even more special, we had the opportunity to create a batch of raspberry jam using the James Hutton Institute’s very own Glen Mor raspberry variety!

The results were outstanding.

The berries produced a beautifully rich, vibrant jam with an incredible depth of flavour, proving just how exceptional this variety is. A huge thank you to everyone at the for a fascinating event—we can’t wait to see what the future holds!

Thank you Sheena for putting up with my chat on a long car journey. 🙏

14/07/2026

New sign day ! 🙌

Don’t underestimate the excitement a new sign brings.

It means delivery drivers can now find us without calling before hand “Hello? Ah cannae find yous?!”

03/06/2026

Whipped Ricotta Toast with Fine Cut Marmalade, Honey, Walnuts and Thyme 🍊

Creamy ricotta, bright marmalade, toasted walnuts, and fragrant thyme come together on crisp toast in a way that feels both simple and quietly luxurious. It’s the kind of food that invites a pause, a moment to sit, savour, and find pleasure in the small rituals of a well-made meal.

Makes 2-3 Toasts

Ingredients

60g Walnuts
1 Tbsp Honey
1 Tbsp Olive Oil
Pinch of Salt
200g Ricotta
50ml Double Cream
1/2 Tsp of Black Pepper
2 -3 slices of good Sourdough
Galloway Lodge Fine Cut Marmalade
Fresh Thyme
Flaky salt

Method

1. Preheat the oven to 170°C. In a bowl, toss the walnuts with the honey, olive oil and salt.
2. Spread the coated walnuts on a lined tray and roast them for 8 to12 minutes, stirring once, until golden and sticky. Let them cool completely.
3. In a food processor (or by hand), blend the ricotta with the double cream, a pinch of salt, until smooth and airy. The texture should be light and spreadable, not runny.
4. Toast or grill the slices of bread until deeply golden and crisp.
5. To assemble, spread a generous layer of whipped ricotta on the toasts. Add generous spoonfuls of Galloway Lodge Fine Cut Orange Marmalade. Break the walnuts slightly and scatter them all over.
6. Finish with fresh thyme leaves and a pinch of flaky salt.
Enjoy!

07/05/2026

Looking for Sandwich inspiration?

How about a Potato Bun with Black Forest Ham, Cheese, Apple & Poacher’s Pickle (of course!)

Makes 2 sandwiches

Ingredients

2 tablespoons Galloway Lodge Poacher’s Pickle
2 potato buns
1-2 tbsp butter
1 small green apple
6 slices Black Forest ham
4 slices Cheddar cheese
1 small Romaine lettuce
Black pepper

Preparation

1.Slice the buns in half. Lightly toast the cut side in a pan with a bit of butter until golden. Slice the apple into very thin slices.

2.To assemble the sandwich, add a generous tablespoon of Galloway Lodge Poacher’s Pickle on the bottom half.

3.Add the ham, the cheese, then the apple slices and finish with the Romaine lettuce. Season lightly with black pepper.

4.Spread some more Galloway Lodge Poacher’s Pickle on the other half of the bun and gently press to set the layers.

20/03/2026

We’ve been working away on a new exciting concept just for you…

From today, we are opening our product development process and inviting you to be part of it.

Your voice genuinely matters in this. This is an open invitation to shape what comes next with us — and to help us create products that are better, more considered, and truly made with our preserve loving community in mind.

Your feedback will directly shape the final product.
First in our NPD series is a new Apricot Jam🍑 - exclusively online. It’s a recipe we’re proud of, but before we take it any further, we want to hear from you.

Alongside this, we’re also trialling larger jar sizes in response to growing demand from many of you who have asked for more of our range in each jar.

This marks the start of something new for us. Rather than developing products behind closed doors, we’re choosing to build them in collaboration with you. We believe the best results come from listening closely, sharing the process openly, and creating something that reflects not just our standards, but your preferences too.

We’d really value your thoughts — share them in the comments or send us a message.