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Vincent & Ruby Marr

Vincent and Ruby Marr are passionate about their product, putting their heart and soul into every single slice of smoked salmon that leaves their smokehouse in south west Scotland.
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Chris Young

Made in collaboration with local baker, Chris Young, these oatcakes are inspired by a historic Scottish recipe. Produced in Chris’ converted dairy shed in Crieff, they blend pure Scottish Perthshire spring water with 100% Scottish oatmeal from the heart of Banffshire.
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The Laing Family

The Laings, who founded the Shortbread House of Edinburgh, have been baking for decades and use traditional cooking methods to produce this range of rich, buttery shortbread in collaboration with Gleneagles.
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Andrew Hamer

Andrew Hamer, a former Gleneagles executive chef, developed his delicious range of chutneys and relishes using the finest seasonal ingredients from Perthshire and across Scotland.
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Mark Bush

The Bushes create the beautiful dressings, oils and vinegars from their rapeseed, which is harvested, cold pressed and bottled at Ferneyfold Farm.
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Eli Gifford

Using traditional copper basins and artisan cooking methods, Eli and his team create delicious and unique jams and marmalades from the finest Scottish fruits.
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Charlotte Flower

Charlotte blends seasonal Scottish ingredients with finest quality couvertures from around the world, to produce a beautiful and unique range of chocolates.
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Steven & Susie Anderson

Husband and wife team, Steven and Susie Anderson, are passionate about creating exceptional charcuterie from their Leith base in Edinburgh.
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Louise Myles

Scotland has a long history of marmalade making – a tradition Louise learned from her Grandmother in the family’s rural farmhouse kitchen. The family recipe is brought to life in this beautiful hand cut preserve.


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