A few days ago, on a morning when the sun shone out of a blue sky for the first time in what seemed like ages, I whisked the two delighful assistants off to a big hut in Fife:
St Andrew’s cheese farm and coffee shop
This fine establishment bills itself as “Fife’s only artisan farmhouse cheesemakers” and has been on the go for about 5 years.
I do like a bit of cheese, but what particularly attracted me to the St Andrew’s cheese farm was the fact that it had the Butterpat Coffee Shop attached to it and that, according to the website, cheese scones were likely to be on offer.
Although the sun was shining beautifully, the wind was the sort that laughs through layers of warm clothing, chilling one to the bone in seconds.
The dash from the car was astonishingly cold, but inside the cafe the sun was sweeping in through big windows warming the room like a greenhouse.
We nipped into a sunny seat and settled down to peruse the menu.
Our table was next to one of the large windows, giving us an open view out across farmland to the sea a few miles away. There was a decking area with seating immediately outside, which I expect would be lovely to sit out on in the summer (I fully intend to return later in the year and try this out):
The menu contained a lot of things that attracted me, including a vegetable ragu, which was the vegetarian dish of the day. However, I plumped for the vegetable soup, and could not have been more pleased about my choice. For one thing, it came with a cheese scone, made using the farm’s own Anster cheese (the farm is close to the coastal town of Anstruther, pronounced ‘Anster’ by the locals):
I’ve eaten a fair number of cheese scones in my time, but rarely have I had one with a texture quite as magnificently fluffy as this one was. It was also, rather unusually, abounding in mustard seeds:
The soup was a perfect partner to the scone, and was absolutely chock-full of lovely tasty chunky veggies.
Here’s a sample spoonful containing carrot, leek, celery, onion and turnip, and possibly other things I didn’t identify:
Delightful assistant no.1 opted for the leek and potato soup, which also came with a delectable cheese scone:
Delightful assistant no.2 bypassed the soup and went instead for a cheese and ham toastie, which came with spring onions inside, and more cheese and tomato on top:
We were all exceptionally pleased with our food, as well as our drinks (water for me and delightful assistant no.1; apple juice for delightful assistant no.2):
Above the cake counter were some words that I found inspiring. “….always striving to be the best we can be”:
I look forward to seeing how things strike me on a second visit, but I can’t imagine that with any more striving they could have created a better cheese scone, or served it up with a more satisfyingly vegetable-filled hearty soup.
Following consumption of savouries, I unfortunately had no room for a sweet. I settled for a decaf cappuccino instead, which was jolly nice and had the right sort of chocolate on top (the sweet sort, as opposed to the unsweetened cocoa I’ve occasionally been shocked to receive):
Delightful assistant no.1 had tea, and delightful assistant no.2 had the same as me but with a significant addition:
That slab of brown cakey stuff is a slice of iced gingerbread, something that claims to be Scottish in origin. Such gingerbread is not always iced but it is often served with butter, although this seems to me a little superfluous when icing is present.
When butter is offered to either of my delightful assistants, however, it is never turned away:
I tasted the gingerbread, with a little bit of the thick fondant icing. It was delicious and the icing melted in the mouth.
Through a door from the cafe there was a cheesemaking viewing gallery, allowing members of the public to pop in and see the cheese hard at work. You can only see this on Mondays, Tuesdays and Wednesdays and, as luck would have it, we were there on a Wednesday.
Here’s the cheese vat we saw, filled with liquid in the process of becoming cheese:
Before leaving the cheese farm, I stopped by the cheese counter in the cafe and selected a little wedge of Anster to take home and try. The assistant did it up very nicely in a sheet of paper with a sticker to seal it up:
Before leaving the premises I popped in to the facilities, and was delighted by lovely hand painted tiles of Fife coastal scenes above the sinks:
I was so full after all the noshing at the cheese farm that I could easily have lasted the 1.5 hour drive home without stopping for more refreshments, but the delightful assistants twisted my arm up my back and made me stop at Culdees tearoom in Abernethy, roughly halfway home.
Delightful assistant no.1 is very partial to a piece of tiffin (a chocolate-topped biscuity traybake, usually containing some dried fruit), and I like it too but am wary because I’ve had more than one bad experience with the stuff. To my mind, the tiffin on offer at Culdees didn’t look especially appetising, but this didn’t put my delightful assistant off and on tasting a little nibble I discovered that I had completely misjudged it.
The chocolate was of a high quality and the fudgy biscuit bit underneath was almost cakey in texture, rather than biscuity. It was a very fine tiffin, and she selected a coffee to sloosh it down with:
Delightful assistant no.2 plumped for tea and a cherry and almond slice (also excellent):
And I fell back on that old staple, the chocolate cake (complete with two giant chocolate buttons), and a lovely pot of lemon tea:
By the time I’d finished my last mouthful I really was fit to burst and had no room for further food, that is until teatime a couple of hours later.
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