Ochil Foods is a third generation family foodservice business, supplying quality Scottish and International produce to pubs, restaurants and hotels throughout Scotland.

  • 1953

    The Dixon family started supplying produce to local hotels. Andrew Dixon launched his own Balgour Brand Turkeys which he sold to local hotels including Gleneagles & Crieff Hydro, both are still customers today.

  • 1980

    Neil and Annie Dixon take over the farm


  • 1988

    East Mill Trout Farm is purchased and a refocus on food service is launched

  • 2005

    Move to new premises at Hall Farm, Aberuthven to concentrate purely on Quality Food Service


  • 2009

    Jeremy Dixon, 3rd generation, joins and in response to public demand realigns the business around local and seasonal produce.  He also embraces technology on an operational level through web and social media channels

  • 2011

    65% of Ochil Foods turnover is from Scottish Produce.


  • 2014

    Ochil Foods start distributing Isle of Skye Shellfish and with funding from the Community Food Fund launch Think Local Producer videos.

  • 2015

    Ochil Foods are now working with over 30 Scottish Artisan Producers.