Launched in 2005 as a small 35 seater self service café & Farm Shop, Loch Leven’s Larder in Kinross-shire is celebrating its 21st Birthday having become one of Scotland’s premier rural Shopping and dining destinations.
Owned and run by third generation farmers, Emma & Rob Niven, together with Rob’s brother, Mike, the award-winning, five star Larder, with its expansive deli, food & gift hall at its heart, together with two busy cafes, is looking to the autumn with renewed confidence. It’s devised one of the best menus it’s ever offered, with dishes its Head Chef has said are career bests, it’s just announced a full calendar of events, including a book signing by renowned TV & theatre actress, Caroline Quentin, and it’s Christmas 2026 gifting stock is arriving in its warehouse on a daily basis.
The inspiration behind the Larder’s creation, and influencing its entire ethos, is working vegetable farm, Channel of Pittendreich. Inheriting the farm, more simply known as Channel Farm, in 2002, Emma, Rob & Mike continued to grow quality vegetables in the perfect conditions the farm offered – high rainfall, a south facing aspect, and cool summer temperatures at 400 degrees above sea-level. Over twenty different types of vegetables, including kohlrabi, cauliflower, beetroot, curly kale, hispi cabbage, leeks, broccoli and carrots are now grown on the farm, not forgetting oats and wheat.
“We always took great pride in seeing lorry loads of our fresh vegetables go off to supermarkets and wholesalers all over the country,” said Emma, who ran her own catering company before becoming fully involved in the Larder as its Managing Partner and “Inspirational Director.”
“But we were frustrated that our quality farm-grown vegetables weren’t readily available to local people to buy, through a lack of suitable outlets. Loch Leven’s Larder was born out of that frustration. We wanted to create a place where our produce could be enjoyed fresh from the fields, whether taken home from a farm shop, or included in a hearty bowl of soup in a café, while also supporting other outstanding Scottish producers,” she said.
“Firmly rooted in our farming heritage, the Larder has become a place where visitors can enjoy fresh, seasonal vegetables straight from our fields, alongside a carefully curated selection of artisan food, gifts, and products from talented Scottish producers. More than just a farm shop, Loch Leven’s Larder is a hub that celebrates quality, sustainability, and the people behind Scotland’s exceptional produce,” continued Emma.
Fortunately for the hard working Nivens, the Larder took off, proving popular with locals, foodies, families and daytrippers alike. 2012 saw an impressive extension added to the existing Larder, officially opened by MSP, Richard Lochhead. 1848 Design Store, a homage to Emma’s love of Scandi Design, followed in 2018.
“Twenty one years old is a milestone for adults, a coming of age, and it’s certainly a milestone for our family business,” said Emma. “We’re very grateful to our loyal customer base for their unwavering support over the years. If you asked us what our
greatest success has been, it’s the continual growth of the business while staying true to our values. From a simple idea to showcase our own vegetables, Loch Leven’s Larder has grown into a thriving destination that supports a wide network of Scottish food and gift producers.”
“We are equally proud of the culture we’ve created,” she continued. “Loch Leven’s Larder provides a positive, welcoming, and inclusive environment where our team can grow, our suppliers can thrive, and our customers feel part of something special. Building a business that benefits our local community while championing Scottish producers is one of our major achievements.”
Customers at Loch Leven’s Larder come from all walks of life, from local residents who visit the Larder as part of their daily routine, to visitors from across Scotland and beyond who discover this special visitor attraction while enjoying their holiday.
“Whether they’re popping in for fresh vegetables, looking for a unique Scottish gift, or stopping to enjoy great local food, we aim to provide a warm welcome and an exceptional experience for everyone who visits,” said Emma.
As it celebrates its 21st year, Loch Leven’s Larder has embarked on a PR campaign to put itself in the spotlight as one of Scotland leading Farm Shop destinations. With food reviewers and lifestyle journalists enjoying familiarisation visits.
“Sometimes you have to put your head well above the parapet. The farm shop sector is standing firm against cost of living increases,” said Emma. “Customers here are looking for quality, they want to shop local and support independent, and for that we thank them. We certainly won’t be resting on our laurels, looking to keep things as fresh as possible in terms of our food and drink offering. We are fortunate to have a very talented Head Chef, Brian Padmore, who does a fabulous job with our local produce, creating imaginative dishes, such as his current favourite, a dish of our farm grown Hispi cabbage, served with herby coconut yoghurt, masala dressing & pickled cabbage.”
“We also have our own in house bakery, baking sourdough bread and signature sausage rolls that now have quite a following. A number of the lifestyle gift ranges that we stock in 1848 are exclusive to us in Scotland, such as Frida Feeling and Kohler. We also champion Scottish makers such as Marc Peters who is based in Glasgow, and Woolkind from Edinburgh.”
“Events wise, we are excited to be welcoming star of stage and screen, Caroline Quentin, to the Larder on Sunday 13th September. A keen gardener and artist, she’ll be signing copies of her latest gardening book, “Drawn to Nature.”
Emma went on to say that “like many businesses at the moment, our biggest challenge has been the continued rise in operating costs across every area of the business, from energy and transport, to staffing and raw materials.”
“Successfully managing these pressures requires constant engagement from our management team, ensuring we remain agile, make informed decisions, and identify opportunities to improve efficiency without compromising the quality of our products, service, or customer experience. By staying closely involved in every aspect of the business, we can respond quickly to changing market conditions, support our team, and continue investing in the long-term growth and sustainability of Loch Leven’s Larder.”
With staff who have been with them since day one, Emma stated that she was particularly proud to see how her younger members of staff had developed their skills and confidence during this time with them.
She finishing by saying: “As we reflect on 21 years, the business has grown in ways we could never have imagined, but the “field to fork concept” which first guided us, remains as central now as it ever was.”
Ends
Further details:
