Drift Reflection 5 years On
When we opened Drift in June 2018 it’s fair to say we didn’t foresee growth quite like it. Here’s a look back at what we have managed to achieve since opening during that glorious summer.
2018 Drift is Born
The Very Beginning
It was a simple design constructed from shipping containers and positioned on the edge of one of the cliffs on our farm, Castleton. Windows were a key feature to maximise the impressive views we are lucky enough to see each day.
The concept was simple too. After four other ideas deemed too big this was to start with a simple coffee and cake offering. Important we felt to walk first. So with 7 team members on board we opened the doors.
It wasn’t long before we began to dip our toe into savoury options. The incredibly busy start to our journey had customers asking for them. Who remembers our cheese scone, cheddar and Galloway Lodge combo or the savoury muffins baked fresh each morning?
An additional kitchen area at the start of 2019 allowed us to introduce the Drift Roll and it wasn’t long before we expanded our menu a little further.
Stuart and Jo, Drift Directors
Scottish Agritourism Monitor Farmers
Selected for this amazing programme in 2019 was what we felt contributed to our growth both in confidence and our business as a whole.
Working amongst other like minded farmers and benefiting from industry professionals advice helped us focus on each and every aspect.
2020 was of course the year we all found ourselves in a pandemic. Not to be deterred, we took the time to consider what was important and how we could develop. Welcome our Drift takeaway trailer. An opportunity for customers to grab a coffee and a cake, take it away or enjoy it outside. It was a very welcome addition to many during the 2nd lockdown who saw it as a mental health lifeline.
Let’s not forget the introduction of our sausage roll either. A very popular addition! It was challenging to keep up with demand at times as we stuck to our guns in using fresh, Scottish produce all made to order.
The upturned potato box complete with bench seats not only provided shelter from the wind and rain but also kept in keeping with our ideas for up cycling and sustainable practices.
Mackerel Salad
2021 — New Kitchens
There was a feeling our customers still wanted more. In 2021 we expanded our kitchens again. A new much larger space was added at the rear of Drift and a Satellite kitchen built on the farm.
Three Chefs were employed, ware wash systems upgraded and a new more extensive menu focusing on seasonal produce was born.
Did we get it right to begin with? No we didn’t and sometimes that happens. So we stripped it back and began to deliver simple dishes that still delivered on flavour but met with greater customer satisfaction.
Ordering at the till before sitting down changed too. Booking tables became available leaving select tables available to those wishing to walk-in.
Roll on 2022. A change of chef with new ideas but still delivering on fresh, seasonal Scottish produce made to order. More bistro in its style. We won our first award too; the Scottish Thistle Regional Food Tourism award. It was a massive confidence booster to our now strong team of 28.
With a mindset to start supplying Drift with produce from the farm, a 2000 apple, pear and plum orchard was planted. With a little help from One Tree Planted and Sam Heughan’s global movement group My Peak Challenge we welcomed 800 people from around the world to plant 1000 of the trees.
2023
It’s taken time and a little experimentation to determine where we want to go with our main menu. Coffee and cake, all made by us remain at the core of Drift but finding what the customers wants within our savoury menu has been at the forefront of all decisions.
Scotty joined us in May this year bringing with him a flare and experience with street food style cooking. Once prepared all dishes can come out quickly whilst still being cooked to order. Ailsa, also joining us in May loves to bake bread and so this has also featured in the form of focaccia and white bloomers.
Together with our drive to link the farm with Drift this is what helped us win Best Eating Experience in the East Central region at the Scottish Thistle Awards.
It’s been a busy 5 years! But where next? Well, there’s plenty.
We want to ramp up our takeaway offering. Listening to customers who would like similar dishes to those available inside Drift. Street food style is perfect for this and so watch this space.
Seek Dog Park located across the road from Drift will be open in the New Year once the website has been completed allowing for online bookings.
A health and wellness experience is also on the cards and all will be revealed but the signs are positive for an early Spring opening.
And of course we hope to harvest a nice amount of fruit from the orchard to start experimenting with juicing and cider flavours along with chutneys and using it within our baking.
The list is not exhaustive with a few more ideas to hopefully begin to take shape. 2024 looks to be just as busy!
