Meet Nairn's

The best things in life stand the test of time and the humble oatcake must surely be one of them. Scots have been stashing their oatcakes in sporrans and schoolbags for centuries, and today they are as popular as ever as more people choose to eat minimally processed food, packed with simple, natural goodness.

We know a thing or two about oats - we’ve been baking with them since 1896 when John and Sarah Nairn first opened their bakery in Strathaven, Lanarkshire. Since then our range and team has grown. At our two Edinburgh bakeries we have a devoted team, sometimes spanning generations of local families, all proud and careful guardians of our recipes, mixing techniques and ever-growing range.

Our aim is the same now as it has always been - to make tasty, wholesome food that is as simple and natural as possible using the best ingredients we can.

Thanks to our trusted relationships with farmers and millers in the Scottish Borders, the Nairn’s range is made with only the finest wholegrain oats nature can provide - they’re the number one ingredient in everything we make. So, from breakfast to midnight feasts, you know you’re adding wholesome fibre, protein, vitamins, mineral and antioxidants to your diet. Not to mention cholesterol-busting beta-glucans.

Today Nairn’s are the largest producer of oatcakes in the UK, one of the UK’s leading and most trusted gluten free brands and our range is exported to over 30 countries. Whether your favourite is a super seeded or a stem ginger you won’t have to go far to find a fellow fan.

Oats have sustained the Scots for centuries. Long ago, Scots would mix their oatmeal into a thick paste, flatten and keep in their 'porridge drawer'. They'd open the drawer and break bits off throughout the long winter months. Thankfully you don't need the right furniture to make oatcakes nowadays! Here's a quick guide to the humble oatcake through time, from 'porridge drawers' and sporrans to gym bags.