Fizz Feast Taster - Seabuckthorn Scotland

As part of the run-up Fizz Feast on Saturday 19 November at Edinburgh Academy, now in its sixth year, we’re giving you a brief introduction to the fabulous feast and fizz exhibitors lined up to tantalise taste buds and please palates.  This year we're delighted to welcome Seabuckthorn Scotland to the Feast Hall for the first time.

Seabuckthorn is a hardy, thorny, pioneer plant that thrives in conditions where other plants cannot – has long been known for its powerful antioxidant qualities and grows happily in Scotland. There has been recorded use of Seabuckthorn in Tibetan medicine since the 8th century, while more recently it has been used by cosmonauts, Olympic athletes and military leaders to fuel expedition and competition performance. Former humanitarian worker and Seabuckthorn Scotland founder Kirstie Campbell first came across the plant in 2010, as part of a United Nations logistics mission to assist with floods in Pakistan. On her return home to Scotland in 2013, she discovered these native berries and their unique source of nutrition were being overlooked. Kirstie’s understanding of the powerful properties of the plant, coupled with an awareness of health challenges in the UK population, her passion for food security, local solutions, and herbal healing, not forgetting her chemistry degree, propelled her to launch Seabuckthorn Scotland CIC (Community Interest Company) in 2019.

The result is vitamin-rich raw juices made from carefully selected Scottish berries, which are frozen within 30 minutes of harvesting. Berries are cleaned and cold pressed in small batches for the freshest, most nutritious raw juice experience. ‘We are passionate about Seabuckthorn, our Scottish super fruit,’ Kirstie explains, ‘and use only the highest quality and most-nutritious berries in our raw juices.’ The juices are vegan and Allergen free, while Seabuckthorn is packed with vitamin C and contains high levels of Omega 7, as well as Omega 3, 6 and 9. It is also a source of Vitamins A and E. ‘Buck Russian’ combines fresh, raw juice with organic ginger and organic raw cane sugar, while ‘Buck Shot’ is more on the sour side with raw Seabuckthorn juice. Both are made to boost energy levels. The raw juices come in 250ml bottles and are designed to be taken once a day as a pick-me-up in a 25-50ml shot.

‘Our juices are also delicious added to a G&T, glass of Prosecco or other sparkling wine.’ Kirstie explains, ‘an extra vitamin boost!’ ‘It will enhance the flavour of anything you add it to, including non-alcoholic drinks, bringing lots of Vitamin C and Omega 7,’ she adds. ‘I’m really looking forward to introducing our juices to the Fizz Feast audience. I think people will be surprised when they realise this is such a vitamin-packed product from homegrown Scottish berries.’ Fizz Feast is on Saturday 19 November 2022 at The Edinburgh Academy, 42 Henderson Row, Edinburgh. There are two sessions to choose from: 12-3pm and 4-7pm, and plenty of masterclasses. Tickets start at £25 per person.  Click here to join us