FORAGERS, FERMENTERS AND PHILOSOPHERS.
FEEDERS OF THE HUNGRY + NOURISHERS OF THE SOUL.
The ethos of the Buck and Birch is to go back to the source. To start looking again using a walkable radius, and hand harvesting ingredients when they are at their best, just like the old days.
Through our occasional dining experiences and range of products, our philosophy is to share and celebrate the amazing hidden ingredients that flourish in our natural surroundings.
Head Chef Rupert Waites has spent his entire life exploring the Scottish landscape, scouring land and sea for the very best ingredients. The Buck & Birch is his opportunity to step out of the hedgerow and into the kitchen, sharing his findings, food and knowledge with our guests.
At the Buck and Birch we have spent years building our very own wild flavour library that we use to develop our innovative and unique wild spirits and liqueurs.
Whether experimenting on our own or in conjunction with internationally renowned bar tenders and leading drinks brands we produce a range of hand crafted spirits, liqueurs and libations, including our multi award winning Aelder Elixir, elderberry liqueur, to be savoured and shared.