(4)References

Fairmont St Andrews

"Where the ideology is fresh is best" Larder Bytes is delivering just that and more. Scotland 's larder on a plate literally. Chefs and farmers working together to deliver maximum quality and seasonality to an ever discerning guest. : Iain Jurgensen, Executive Head Chef.

Balbirnie House Hotel

Larder Bytes gives me the opportunity to buy the best produce direct from local Farmers and Growers. It gives me confidence knowing that anything ordered is picked and delivered the next day. The quality is second to none and the prices are very competitive. It is also rewarding to be able to tell our customers the farm or grower that the produce has come from. Ian MacDonald, Head Chef.

The Seafood Restaurant

It's about time we tapped into local resources. Everyone should take this opportunity to get the maximum benefit from using the many fresh, high quality products available on our doorstep. : Craig Millar, Director.

The Old Course Hotel

Larder Bytes provide the link to our local suppliers ensuring us of a transparent and efficient supply chain. In being supplied directly from the farm we are assured of receiving only the very best, high quality seasonal produce the benefits of which are clearly enjoyed by even our most demanding customers . : Mark Lindsey, Executive Head Chef.

The Gleneagles Hotel

Scotland has a fantastic natural larder, this produce link from field to plate means we can get hold of indigenous seasonal Scottish produce at its very best in quality and pass it on to our customers. : Andrew Hamer, Executive Head Chef