Thehiddenlanethurso

13/05/2026

Karen from The Printers Rest is busy preparing to join us this Saturday 18th May

This month her selection will include:

Fresh Hearthbreads
These are lovely fresh, or may be frozen for later use.

Carta de Musica
These Italian delights are neither bread, nor cracker, but somewhere between. Paper thin, they keep well, and are delicious used to scoop up dips or crumble into soup.

Pasta - A variety
Pasta is made fresh on Friday, so you may use it straight away, or dry it for use later.

Truckers Pasta Sauce
This tomato sauce is a winner, bursting with fresh flavours, and a subtle layering of spice, together with olives, capers and a little garlic.

Caponata
This delicious mix of peppers, tomatoes, aubergine and other seasonal veg is a sweet and sour sensation. Great as a side dish for 2, or a tasty dinner for one.

Chilli & Garlic Oil
My chilli & garlic oil, great as a pasta sauce, dip for breads or just to use as seasoning in whatever you are cooking.

Squid Salad
This delicate summer salad is comprised of lightly poached squid rings, cooked with cavolo nero, tomatoes and chickpeas.

Chicken & Leek Pies
Chunks of poached chicken in a white sauce with leeks.

Cheese & Potato Pies
A tasty mix of cheese, potato & onion fills these little pies to bursting point.

Pork & Beef Polpetti
Think of these as supercharged meatballs, roasted to get a light crust, then finished in a tomato sauce, spiced lightly, utterly delicious.

Hand made Gnocchi
If you have only eaten ‘industrial’ gnocchi before, these will be a surprise. They are soft, a little dense, simmered for a moment, then pan fried with a little grattato.

Maltese Ftira
This Maltese style pizza is more of a bread pie, stuffed with italian sausage, fennel seed, chopped potato, olives, capers, onion & a little tomato - finished with mozzarella & a little parmesan.

Ghost Chilli & Potato Pizza
This is a Roman style thin crust pizza, brushed with some ghost chilli bbq sauce, and topped with thinly sliced potatoes & chopped bacon, with a sprinkle of mozzarella.

Orange & Almond Cake
This mediterranean favourite is slow to make, but quick to eat.

Ricarelli
These little almond biscuits are scented with zingy lemon.

Spiced Sugar Syrup
Popular spiced sugar syrup, this is the same mix that had been serving at the restaurant for many years, and makes a lovely fresh lemonade.

Wow what a wonderful selection, I can’t wait 😝

We all look forward to seeing you at Thehiddenlanethurso this Saturday from 11am.

13/05/2026

New range from Natures Kitchen

I’ve still to figure out where this little lot is to go 🤦‍♀️ but I’m sure we will have it figured out by Friday 🤞

Lots to choose from this Friday and Saturday
At Thehiddenlanethurso
With
LRM Trading Ltd

12/05/2026

We’re excited to share that alongside our wonderful food producers this Saturday, we’ll also be welcoming a very special guest producer to The Hidden Lane 😊

As many of you know, we’re beginning to trial inviting an alternative type of producer along once a month — adding something a little different to our usual foodie favourites. Last month we welcomed Scullomie Selkies, and this month we’re delighted to introduce local artist Jackie Newton of Ceol Na Mara Art.

Jackie Newton is a professional Caithness artist based in Thurso, whose work is deeply inspired by the sea and the stunning North Coast of Scotland. Working across a variety of media, she creates beautiful original watercolours alongside handmade bespoke jewellery.

On Saturday, Jackie will be bringing a selection of her original artwork, cards and handcrafted jewellery pieces for you to browse and purchase 🎨🌊

Joining us on the foodie side of things will be The Printers Rest, and — all being well 🤞 — Jumping Goats Dairy too. Jussi Stader is currently waiting as one of her girls is expecting kids, so we’re hoping everything lines up for her to make it along on Saturday 🐐

If you love supporting local makers, artists, and producers, we’d love to see you at The Hidden Lane this weekend 💙

With Natures Path Natural Ways
And LRM Trading Ltd

Thehiddenlanethurso
7a Brabster Street

12/05/2026

Good news Julian Highland
Raspberry & Sweet Cicely jam and Raspberry Syrup has been made.

Raspberries from Wester Hardmuir I had squirrelled away in the freezer finally made it out

Ma youngest wasn’t keen on both recipes including sweet cicely 😢 …but after tasting them, they have officially received her seal of approval 🤤

Now all I need is some time to sort out the labels and get them stuck on before Friday 🤞😊

Small batch, once they are gone they are gone.

Open Friday & Saturday
Thehiddenlanethurso
7a Brabster Street.

09/05/2026

Natures Path Natural Ways has Freshly foraged wild garlic and sweet cicely to go along with some Local rhubarb available today from LRM Trading Ltd at Thehiddenlanethurso

Wild garlic and sweet cicley just arrived 💞💞

09/05/2026

Wild garlic dip or pesto available today (Saturday) from Natures Path Natural Ways
Open from 11am

Sorry about this morning folks🤯
Between lack of sleep and mum taking unwell and being taken to hospital by ambulance, my head was in a bit of a tiz, so I wasn’t very organised when opening today.

Who am I kidding… I’m never organised 🤪 so I was even less organised than usual 🙄

I spent the night making wild garlic dip and pesto, so I can’t afford — and definitely can’t let the effort — go to waste 😅

So for Saturday, I’ve got fresh wild garlic dip ready 😋
Made with:
• loads of fresh wild garlic
• Black Isle Dairy yoghurt
• organic crème fraîche
• fresh lemon juice
• a good drizzle of extra virgin olive oil
• a generous pinch of Blackthorn sea salt
😋😋

If you love garlic, you’ll LOVE this dip. Fresh, creamy, full of flavour, and made with real ingredients only — no seed oils, preservatives or other nasties 🌱

Sorry if you came looking for pesto today. Unfortunately I didn’t get it jarred up last night with sleep in my heed, and today hasn’t quite gone to plan either. HOWEVER… all being well 🤞 I will have wild garlic pesto ready for Saturday.

Wild garlic pesto made with:
• fresh wild garlic
• toasted walnuts
• 30-month matured Parmigiano Reggiano
• extra virgin olive oil
• Blackthorn sea salt

Again, absolutely no seed oils, artificial colours, preservatives or flavourings — just fresh raw ingredients 💚

Sorry, no vegan option this week as I had forgot to order nutritional yeast but please let me know if you’d like to order a vegan jar for next weekend and I’ll be sure to put your name on one 😊



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