Christmas is already in the air at Loch Leven’s Larder, with the farm shop, deli and gift hall announcing the first details of its 2026 festive events programme alongside its Design & Homeware Store, 1848.
The Kinross-shire destination will host a Christmas launch night in October, followed by a series of popular wreath-making workshops, with two of the three planned sessions already fully booked.
One remaining Christmas Wreath Making Session, taking place on Friday 29 November from 10am until 12.30pm, still has spaces available.
Held in the Channel Studio, the workshop will be led by Loch Leven’s Larder founder and inspirational managing director Emma Niven, alongside head of retail Katie Park, affectionately known as the “Queen of Bows” for her flair for creating striking finishing touches for festive wreaths.
Participants will use natural materials gathered from the Larder’s own Sensory Garden and surrounding farm, including foliage selected specifically to provide seasonal decorative material.
Emma said: “My love of flowers, foliage and, particularly, Christmas, has always been deeply rooted in my mum, who was a florist and demonstrator. She passed on to me, not only her knowledge and skills, but a real love for the creativity and magic of working with flowers and seasonal materials.”
She added that her mother’s influence helped shape the vision behind the Sensory Garden and the site’s wider planting programme.
“I deliberately selected plants such as eucalyptus, holly, fir and sea holly, or Echinops thistles, so that the garden could provide fantastic decorative material,” said Emma. “We can now source all of our own greenery for wreath making directly from the Larder and farm, bringing my original planting vision full circle, and creating something particularly special at Christmas.”
“Katie’s incredible talent for making bows for your wreath is the perfect finishing touch.”
The wreath-making session costs £75 per person and includes refreshments, along with a festive sweet treat or mince pie.
Christmas launch night
The festive programme will begin with a Christmas Launch Night on Thursday 8 October, running from 5pm until 9.30pm.
The free-to-attend event will offer visitors an early look at this year’s decorative festive themes, new collections and gifting ideas across Loch Leven’s Larder and 1848. No booking is required to attend the launch night itself.
Among the Christmas 2026 trends on display will be Burgundy Stripes, described as a rich, timeless and beautifully festive look for the Christmas table and home.
Visitors will also be able to browse gift ideas from artisan producers in Scotland and further afield, including a Panettone Palace and a range of food and drink gifts. The Larder’s festive hampers, available across a variety of price points, will also form part of the seasonal offering.
Emma praised the retail team behind the Larder’s Christmas preparations.
“We have Emma McCallum, who is the head of our expansive Food & Drink Hall,” she said. “Each festive season she aims to bring fresh and inspiring products to the Hall which can be enjoyed over the festive period, or gifted to others. She also oversees our incredible range of hampers which are available at all price points.”
At 1848, manager Teresa Geissler will be on hand to help shoppers find distinctive furniture, lighting and accessories for the home.
“Teresa can expertly advise on adding very special pieces of furniture, lighting and accessories to a room,” Emma said. “With regularly changing displays in 1848, Teresa loves customers to browse and have a chat about the products. She offers personal shopping appointments too.”
Festive supper menu
Those attending the launch night can also make an evening of it with a special supper menu in The Larder Café, created by head chef Brian Padmore.
The menu includes winter squash soup with sour cream, pine nuts and sage; yellow Thai monkfish and spinach curry with sticky rice and crispy onions; and roast corn-fed chicken breast with peppery kale, confit onion fondant potato and red wine gravy.
Dessert choices include dark chocolate delice with Chantilly cream and mulled berries, or roasted plums with pecan crumb and vanilla ice cream.
Emma said: “Brian Padmore, our head chef, is another key member of the team. He has devised a delicious menu for the evening, should you wish to come with a few friends or relatives and treat yourselves.”
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The launch-night supper has sittings at 5.30pm and 7.30pm, costing £29 for two courses or £36 for three courses. Places must be booked in advance through the Loch Leven’s Larder online shop.
Further information and wreath-making bookings are available via Loch Leven’s Larder’s news and events page.
