There is no mistaking the quality of local food in Forres; for all its modest size, the town has more to offer than one might expect.
Walk down the high street and you will come across three well-regarded butchers, each in its own way putting a stamp on the town’s culinary profile. Throw in a few independent producers and you have a food trail that is as much an exercise in community and craftsmanship as it is in finding lunch.
Whether the plan is a trip to Randolph’s Leap, an afternoon in the sun at Findhorn beach or a simple park picnic, Forres is where one can put together a basket with some substance and regional pride. Here is the way to go about it.
The butchers first
In Forres the independent butchers are a case in point: good food requires local knowledge and skilled hands. You will not find the impersonal fare of an industrial chilled aisle here. There is a care in the sourcing and service that is common to all three shops, though each has its character. These are people who know their customers and what the season calls for.
It is as much a conversation as a transaction. Put in a word about what would be best for a picnic and you may well be steered towards something to cook the night before and have cold the following day, or a terrine that is easy to travel with. That sort of practical advice is part of the draw.
Assembling the meat for the road
When the basket is meant for the outdoors, the selection should be unfussy and portable. A few tried and true options present themselves:
- Sliced roast beef or ham: for chutney and bread or to make up a roll
- Pork pies and sausage rolls: sturdy enough for a hilltop view
- Dry-cured salami or sausages: they stand up to being carried around
- Some cooked chicken thighs: light but filling
Forres’butchers make it easy to get the right balance of richness and freshness without overcomplicating things. What they put in your basket will hold up well once you are away from the counter.
Some contrast from local producers
A trail is only as good as the variety on offer. In Forres and the Moray area there is plenty of independent produce to turn a working lunch into a small feast. Seek out the locally made cheese, oatcakes and preserves. A solid cheddar or a jar of relish can make cold meat seem like a considered choice rather than an afterthought. And if there are any handmade confectionery or berries to be had, put them in. Dessert on a picnic is a kind of ceremony.
Make sure you have bread
You need a loaf that can do the job. While a soft white is traditional, a crusty country loaf or some seeded rolls will serve you better with your pâté or ham. It has to have the structure to see you through transport and the flavour to justify its presence. If you are making for the coast, wrap it in paper before it goes in the basket to avoid the squashed sandwich. In Forres and Findhorn, there are at least three bakers making their own fresh bread daily.
A drink and a vantage point
To round off the affair, have a think about what to drink. A thermos of tea, elderflower cordial or sparkling water are all fitting. Or for a bit of northern style, a local ale or cider. But a proper picnic is not about excess. It is about having the right ingredients and packing them with some thought.
Then you can open the basket in a fine spot. The wooded riverside at Randolph’s Leap has its charms, as does the salt air and open sky of Findhorn or Roseisle. You will taste the place as much as the food.
A large appetite in a small town
The fact that you can find three butchers on one high street is perhaps unusual, but in Forres it seems just right. These are not chain stores; they are part of the local identity and the relationships that come with it. So when you are in the area, do not be in a hurry. Have a browse, take a recommendation and put together a basket that honours both the town and the landscape.