“It can take years to make good beef, and seconds to ruin it.”

Since 2001, Alison and Robin Tuke have been raising pure breed Aberdeen Angus on 482 acres near Gordon. They’ve attracted significant attention from around the world, being included in high profile competitions, a Netflix film, and multiple documentaries. When the Japanese ministry of food turned up at their farm one winters day, they knew they must be doing something pretty special.

Hardiesmill beef is prized by triple star Michelin chefs, its been served on super-yachts and has been deemed the best steak in the world by some experts.

Their secret?

The Tukes share with me what it takes to create truly distinctive beef, but stress that even meticulous breeding, feeding and handling can’t ensure a perfect product on the plate. Consistency in the quality of flavour, say the Tukes, takes teamwork. People at every stage of the food chain have to work together to make sure the farmers work is not lost. We discuss this vision in the context of the Borders, considering what we could do as a region to honour our local produce. Alison says what we produce here is recognised as world class by some food experts, but barely recognised by ourselves.

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In this episode:

Hardiesmill - www.hardiesmill.co.uk

The Steak (R)evolution [2014] : documentary looking at some of the best beef producers around the world, featuring Hardiesmill.

The Kelso Farmers Market - Alison has been instrumental in developing and maintaining one of the last independent farmers markets in Scotland, right here in the Scottish Borders.

Wendy Barrie, a Scottish Food expert, has recognised Hardiesmill’s work and writes about them on her website.

A browse of the News page on the Hardiesmill website gives you an idea of their influence, with Royal visitors, high profile competitions, and features in some pretty sexy books about steak.

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The FoodScape Podcast explores how food shapes the lives and land of the Scottish Borders. It also asks the question; what more could food do for us?

From boosting local economy and creating jobs, supporting biodiversity and improving soil, to establishing a place as a destination; what would it look like for our place to thrive, and can food help us get there?

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Produced & Presented by Charlotte Maberly

Music by Iain Fraser from his album Koterana