Chef launches pop-up take-away at Fife farm

With a background in some of the country’s most impressive restaurants, chef Jessica Young is to launch her new service at Bowhouse, where she will showcase ingredients from the surrounding farms, hedgerows and sea.

Jessica was previously head chef at Ballintaggart restaurant with rooms in Perthshire, which features in the Michelin Guide and Good Food Guide. She has also worked stages at top London restaurants including Padella Pasta, Dinner by Heston Blumenthal and Jose Pizarro’s ‘Pizarro’.

The pop-up will offer take-away lunches, bakes and sweet treats from the converted mill café space at Bowhouse with some outdoor seating available in the courtyards area. This will run until Christmas, with hopes to extend service into the New Year. The menu will be ingredient-led with a focus on working directly with producers based at Bowhouse, local farms and the surrounding area.

The Jess Rose Young Pop-up at Bowhouse will be open from Thursday to Saturday 11am to 4pm. Produce featured on the menu will include organic meat from the surrounding fields of Balcaskie farm prepared by Sophie Cumber at The Butchery at Bowhouse. Jessica will also be baking fresh sourdough bread and pastries using Scotland the Bread flour, grown and milled on the estate; and using vegetables, salads and herbs grown in the fields surrounding Bowhouse by East Neuk Market Garden.

Visitors can expect a weekly changing menu, with dishes like spiced squash soup with a futtle organic beer bread roll; pork and fennel sausage rolls; herb fed chicken sourdough sandwich with shredded sprouts and aioli; tahini blondies; or coconut and gorse donuts.

Jessica said: “After first visiting Bowhouse and helping Sophie Cumber in the Butchery, as a chef I was so inspired to have such incredible sourcing literally on the doorstep from a community of food producers. I fell in love with the area and people and wanted to launch a pop-up with good simple food.”