The Scottish family ice-cream makers who are bringing a unique experience to Edinburgh's top hotel

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  Food and Wine on Tue, Aug 26th, 2025 by The Scotsman

From Farm to Fine Dining: Edinburgh’s Own Family‑Made Ice Cream Brings a Sweet Twist to the City’s Premier Hotel

In the heart of Edinburgh, where the cobbled streets and historic spires mingle with modern culinary trends, a quiet revolution is unfolding in the world of dessert. A Scottish family‑run ice‑cream empire, steeped in tradition and driven by innovation, has teamed up with one of the city’s most celebrated hotels to offer guests a bespoke, indulgent experience that marries heritage, locality and artistry.

A Legacy of Creamy Craftsmanship

The story began in the early 1980s, when the MacLeod family—already known for their artisanal cheese and butter—decided to experiment with ice cream in their small shop on the outskirts of Perth. “We were already using the same milk, the same local honey, the same seasonal fruits,” says 52‑year‑old co‑founder and head of production, Angus MacLeod. “It just made sense to put them together.” What started as a side venture soon blossomed into a brand that would become synonymous with “authentic Scottish flavor.”

Today, the brand – known on the street as “MacLeod’s Creamery” – produces around 10,000 litres of ice cream each year in a 10‑cubic‑meter facility that still relies on hand‑crafted churns and small‑batch molds. The family’s commitment to sourcing every ingredient locally is a core pillar of their philosophy. “The cream comes from our own herd of Jerseys in the Lowlands,” Angus explains. “The fruit? We travel to the farms in the Borders and the Highlands for the best berries and peaches. Even our vanilla beans are grown on the same estate in the Isle of Mull.”

Their signature range includes classics like “Single Cream” and “Double Cream,” but it is the seasonal specials that truly capture the imagination. “We’ve got a ‘Moss & Sea Salt’ flavour that incorporates a pinch of seaweed harvested from the Moray Firth,” says co‑founder and flavour scientist, Isla MacLeod. “And for the summer, we’ll bring out a “Peach & Hibiscus” that has been winning awards at the Scottish Food & Drink Awards.”

The Hotel Collaboration

The partnership with The Balmoral Hotel (the city’s most renowned luxury hotel, located at the base of the Royal Mile) began after a chance encounter at the 2024 Edinburgh Food & Drink Festival. “We were both looking to do something different this year,” recalls Balmoral’s Director of Guest Experience, Sarah McKenzie. “We wanted a dessert that was as iconic to Scotland as our hotel’s own Scottish heritage.”

The result is a bespoke tasting menu that pairs the creamery’s artisanal ice creams with the hotel’s award‑winning culinary team. Guests can start with a small scoop of “Single Cream” served in a silver spoon, then progress through a series of “flavor flights” – a curated series of small tasting portions that showcase the range from “Brown Butter & Walnut” to the avant‑garde “Saffron & Olive Oil.” Each tasting is accompanied by a glass of the hotel’s signature Scotch whisky or a refreshing rose‑infused water, creating a multi‑sensory experience that has been described by diners as “the sweet crescendo to a perfect evening.”

The collaboration also includes a pop‑up “Ice Cream & Scotch Pairing” evening each month, where guests can learn about the origins of the ingredients and the science of pairing flavours from the creamery’s own master chocolatier, James MacLeod.

Why It Matters

In a city that is increasingly defined by culinary experimentation, this partnership underscores the growing importance of local, sustainable ingredients and the value of artisanal production. “It’s not just about a dessert,” says Angus. “It’s about telling a story – of the land, of the people, and of the family that has been working the same fields for generations.”

The hotel, meanwhile, has praised the initiative as a “natural extension of the Balmoral brand’s commitment to showcasing the best of Scottish gastronomy.” According to McKenzie, the ice cream partnership has seen a 15‑percent increase in guest satisfaction scores related to the dessert experience, and it has also attracted food‑bloggers and Michelin‑starred chefs who are eager to experience the new offerings.

A Sweet Future

Looking ahead, the MacLeods have ambitious plans. They are in the process of developing a “farm‑to‑table” line that will incorporate dairy from other Scottish farms, as well as a “winter harvest” series featuring “Cranberry & Chestnut” and “Apple & Cinnamon.” In addition, the family is working with the Balmoral team to launch a limited‑edition ice‑cream “gift box” that will be available for purchase in the hotel’s gift shop.

“We’re excited about the potential to bring a bit of our family’s heritage to a broader audience,” says Isla. “And we’re thrilled that the Balmoral team shares our passion for quality and sustainability.”

Final Scoop

From humble beginnings in a small Perth shop to a partnership with one of Edinburgh’s most iconic hotels, the MacLeods’ journey is a testament to the power of family, tradition and innovation. Their ice cream – crafted with the same care that goes into every jar of cheese and every pot of butter – has become a new touchstone of Scottish luxury, turning dessert into an immersive, sensory celebration of the land and its people.

Next time you find yourself wandering the Royal Mile, consider stopping by The Balmoral to taste the creamy, bold flavours of MacLeod’s Creamery. It’s a sweet reminder that the best experiences are often rooted in the stories of those who create them.