gift guide - Country Lifestyle Scotland

Transcription

lifestyle
C O U N T R Y
S c ot la n d’s r u r al l ife st yle g ui de
SCOTLAND
Christmas
gift guide
• Focus on Scotland’s finest
food makers
• Vintage fashion
• Country sports
• Artist’s profile
• Looking at luxury lodges
WIN £500 worth of interior design advice
Issue 4,
Winter 2011
For your FREE e-edition subscription to Country Lifestyle Scotland, register at www.countrylifestylescotland.co.uk
life
C O U N T RY
SCOTLAND’S RURAL LIFESTYLE MAGAZINE
Welcome
Food: featuring charcuterie and cheese
Wild venison charcuterie from Great Glen Game Pages 4 and 5
Wonderful Scottish artisan cheeses featured,
from both Connage and Devenick dairies
Pages 6 to 9
Chocolate heaven from The Highland Chocolatier Pages 10 to 11
Homes:
Have the interior of your
dreams in our exclusive
competition
Pages 12 to 15
SCOTLAND
Country sports:
Finzean Estate caters for all
– stalking, shooting, fishing
and acclaimed food
Pages 16 to 18
to the winter issue of
Country Lifestyle Scotland.
Days are becoming shorter, and the nights
longer ... what better time to indulge in some of
Scotland’s wonderful artisan food products. In
this issue we feature tastes to suit all palettes
– wild venison charcuterie, Scottish cheeses
and wonderfully luxurious chocolate from the
Highlands.
We have an exclusive competition on page
15, where you can win £500 worth of interior
design advice from Robertson Lindsay interior
designers – one thing ... just promise to let us see
the ‘before and after’ results in our next issue.
What fun we had putting together our vintage
fashion feature, our new contributor Holly
Jones, really pulled out all the stops to dress our
volunteer models, using vintage country clothing,
for the day and we think the results are stunning.
And, of course, at this time of year there is no
escaping the jingle of Santa’s bells, as it were!
Christmas is fast approaching and we have 15
pages of gift ideas to hopefully make your festive
shopping that little bit easier.
If the thought of Christmas makes you feel like
running away, have a browse through our travel
section, where we feature two luxury holiday
lodges that could help restore sanity during the
next few hectic weeks.
Finally, as ever, we love to hear your feedback
and suggestions for features in future issues
– don’t be afraid to get in touch.
Karen
karen carruth, editor
karen.carruth@countrylifestylescotland.co.uk
Contact:
Also... Country fashion on a budget,
Christmas gifts guide and travel:
Superb second hand shop chic
15-page Christmas gift guide
Fearnag Lodge: horses are welcome too!
Total luxury at Kessock Highland Lodges
Pages 22 to 27
Pages 28 to 44
Pages 46 to 48
Pages 49 to 51
Editor: Karen Carruth
Tel. 0141 302 7750
karen.carruth@countrylifestylescotland.co.uk
Sales executive: Jacqueline Owens
Tel. 0141 302 7368
jacqueline.owens@countrylifestylescotland.co.uk
Marketing: David Boyle
Tel. 0141 302 7719
david.boyle@countrylifestylescotland.co.uk
Advertising production: Joyce Brady
Tel. 0141 302 7747
joyce.brady@countrylifestylescotland.co.uk
PA to publisher: Shirley Tulloch
Tel. 0141 302 7722
shirley.tulloch@countrylifestylescotland.co.uk
Country
Lifestyle
Scotland
@countrylifescot
www.countrylifestylescotland.co.uk
Published by Newsquest Herald and Times Group Magazines, Glasgow
COUNTRYlifestyle / 3
Food
Wild venison
charcuterie
By Karen Carruth
SURROUNDED BY fresh venison
Venison Salami Deli Wrap
100 g pack Great Glen Game salami
1 pack of 4 soft flour tortilla or deli
wraps
1 200g tub cream cheese
1 jar cranberry relish
handful fresh parsley, finely
chopped
strips of roasted pepper from a jar
or homemade.
Lay each deli wrap on a clean flat
surface and spread with cream
cheese. Spread the cranberry
relish over the cream cheese and
lay slices of salami onto each
wrap. Finely chop the parsley and
add the strips of pepper. From
one side firmly roll the wrap into
a cigar shape and seal with a roll
of cling film twisting the ends of
the film. Refrigerate for an hour
or two. When you wish to serve,
remove each cigar from the cling
film and slice into rounds and
serve. You might like to make your
own version of this with different
relishes, soft goats cheese,
rocket salad or some pepperdew
peppers.
4 / COUNTRYlifestyle
which was seen as a by-product of
a day’s shoot, it didn’t take long for
Dutch couple Jan Jacob and Anja
Baak to see a business opportunity
that gave them the chance to set
up their own artisan food company.
Great Glen Game, based at
Roybridge, near Fort William, is fairly
unusual, in that they specialise in
curing, smoking and preserving wild
venison, straight from the Scottish
Highlands. Usually, charcuterie is
seen as a process that benefits pork,
but using venison gives a healthier
alternative to the fattier pork.
The couple came over to
Scotland in 2000, invited by a Dutch
landowner who had bought an
estate in the Scottish Highlands.
Jan Jacob had experience on such
estates, and took up the post here
without having to think too hard, it
was a dream come true to be living
in the rural, unspoilt Highlands for
the couple.
With their, then, three girls (they
have six children now), Jan Jacob
found himself with a constant supply
of fresh venison, perceived by the
shooters as a waste product.
“The venison price at the time was
rock bottom, so, I built a smoker in
the garden and had plenty venison
to start experimenting. My family
back in the Netherlands were
involved in the preservation of food,
so this concept wasn’t new to me.
I was smoking really just to try to
reproduce one of my favourite foods
- dried sausage. It was driven by
taste, and the opportunity to try
something new,” says Jan Jacob,
sitting in the families wonderful
old Highland house, which was
undergoing a refurbishment
programme, they talked about how
the business developed.
The smoking experiment was
paying off, and Jan Jacob got his
game license, and within the year,
they had started to sell both fresh
and dried venison.
“Selling the fresh venison was
going well, but I really wanted to do
something different, so we decided
to give up on the fresh side of the
business, and really concentrate on
the dried. We have gone for less
volume, supplying a niche high end
market. Our venison is a premium
product, and up until the recession,
sales were steady.
“Of course, during a recession,
all high value products see a fall in
sales, as they are not necessities.
But we feel now that we are finding
new ways to expand our market, we
are stocking some wonderful, well
known high-end retailers, and I think
that is where our market lies.”
Great Glen Game really took off
after the 2010 Fine Food Awards,
awarded by the Guild of Fine Foods,
they won two gold stars for their
salami and chorizo.
Venturing into a food sector that is
new to consumers creates its own
problems. Educating consumers
Jan Jacob
and wife Anja
Baak, who run
the artisan
wild venison
charcuterie on
the outskirts of
Fort William
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Wild venison charcuterie,
healthy, tasty and
Scottish – a winning
combination
Salami drying in the smoker, which
is manually checked everyday for
variations in temperature
on how to eat cured venison is one
issue.
“We found that people loved the
taste of the product, but just weren’t
sure what to do with it, how to serve it.”
To overcome that, they have
made a conscious effort to talk
to their customers, give out easy
recipe ideas. “It all depends on
who sells you the food, if they have
passion, and can get across the
message about quality, and how to
incorporate it into their diet, then the
taste will sell itself.”
Since May this year, Anja has
become more involved in the
business, venturing into social media
as a way of getting their message
across. Both on Facebook and
Twitter, Anja regularly posts updates
and recipe ideas, and is finding that
both these mediums are paying
dividends, picking up valuable
contacts while maintaining customer
contact.
With all their processing being
done just down the road from
the family house, it is easy to pop
down to the old butcher’s shop in
Roybridge, where they work from,
to check daily on the venison that is
curing.
Jan Jacob explains: “We have
to manually adjust the temperature
each day on the drying rooms.
The drying process is affected by
the weather, as we don’t want it to
dry too quickly, and over time, you
get to know just by looking at the
venison how the temperature should
be adjusted, so that it is maturing
perfectly.”
Back to the finished product;
venison is often described as a
rich, gamey flavour, once cooked,
and sometimes too rich for a more
delicate palette. However, the drying
and curing process is not bringing
out the gamey flavour as the cooking
process does. The texture is soft in
the cured venison, with a melt in the
mouth quality, a taste reminiscent of
having red wine added, the spices
which are added come through, but
are not overpowering. And it also
has an addictive quality – one slice is
never enough.
To guarantee a good end product
the supply of venison needs to
be of excellent quality. This is one
issue that continues to challenge
the Baaks. Each week they are
processing around 250-300kgs of
venison, which is equivalent to 10 to
15 carcases, however, with venison
in high demand it is emphasising a
reliable supply chain is required to
sustain the business.
To maintain a regular, reliable
supply of venison from Highland
Estates, Jan Jacob works with
a close colleague in the game
business. The problem for venison
dealers and processers, who are
relying on a supply of fresh meat
to continue their business, is the
seasonality of the supply of venison.
Ideally, Jan Jacob would like to
see, and is trying to put in process,
a body of contributing members
of Estates which will guarantee a
sustainable supply.
He would like to create a market
where all businesses involved in the
supply of venison have a direct
benefit from co-operation through
a supply chain, therefore giving
them a secure income, and the
dealers and processers securing
a regular supply giving them the
chance to plan ahead. To know
how much capital to put against
next year’s meat costs is important.
It is difficult to plan, as the cost of
venison changes on a yearly basis,
depending on the import of venison
from overseas and the competitive
element in the seasonal sale of
venison.
The estate are most likely to sell
to the highest bidder, not neccesarily
looking at long term benefits. A cooperative set up would be beneficial
to all. The initial stumbling block for
Jan Jacob is that it is very difficult
to actually get the confidence in
such a set up. Now closely working
with Scottish Land and Estates
and SAOS he is trying to create a
concept that will work for all involved
in the industry.
But in the meantime, with all
the positive response that they are
receiving at food fairs across the UK,
Jan Jacob and Anja hope that they
can achieve a more even distribution
across Britain.
Already they are supplying some
high end retailers, the likes of
Fortnum & Mason, and also Harrods
are looking at their products. In early
November, the Wholefood Market
opened in Giffnock, in Glasgow,
specialising in local, organic and
quality foods, and their venison is
stocked there too.
Charcuterie venison is something
different on the market, and
currently the market is open to new
tastes, as consumers latch onto
supporting small producers, eating
local, and, more importantly, being
Scottish is proving to be a good
selling point, and at Great Glen
Game, they tick all those boxes.
The product list
Smoked venison – dry cured, oak
smoked and matured for three
months.
Venison Bresaola – dry cured, oak
smoked and matured for 8 months
Green pepper venison salami
– oak smoked pure venison with
green peppers
White pepper and mustard seed
venison salami – Black pepper
venison pork salami - their only
salami with Scottish pork in it, for a
more traditional taste
Venison salametti – smaller than
average salami, ideal for use on
pizza
Venison chorizo – spiced pure
venison, oak smoked and dried
Chilli venison chorizo – A spicier
chorizo, perfect along with seafood.
Smoked grouse breast – the newest
product on the charcuterie list
Contact: 01397 712121
email. info@greatglengame.com
Buy online at:
www.britishfinefoods.com
Great Glen Game recipes
Mini oatcakes with smoked venison
100g Great Glen Game smoked venison
1 pack of Really Garlicky mini Oatcakes
1 tub Crowdie or other cream cheese
Redcurrant or Cranberry Jelly
some salad leaves
Spread some crowdie on an oatcake, top with a scrunched up slice of smoked
venison. Add a little dollop of jelly and a small salad leaf.
Little yorkshire puds with smoked venison
Makes 24
vegetable oil for drizzling
175ml milk and 120ml water
2 eggs
125g plain flour
100g smoked venison slices
4 tbsp cranberry sauce or jelly
4 tbsp creme fraiche
24 watercress sprigs
Combine the milk, 120ml water and the eggs in a jug. Sift the flour into a bowl with
a pinch of salt and gradually whisk in the milk mixture to form a smooth batter.
Ideally you should make this in advance so it can go in the fridge for an hour at least.
When you want to make them preheat the oven to 230°C/fan210°C/gas 8.
Put 1/2 teaspoon of oil into each hole of 2 x 12-hole mini muffin tins and put in the
oven to heat up for 5 minutes. Pour enough batter into the tins to come two-thirds
of the way up each hole, then return to the oven, without opening the oven door,
for 15 minutes, until risen and golden.
Fill each Yorkshire pud with a curl of smoked venison, a dab of cranberry sauce,
a splodge of crème fraîche and a watercress sprig.
Food
Connage dairy have a wonderful
selection of cheeses in their
hamper range
Connage –
traditional
and still
the best
Scotland
has many
small cheese
producers,
creating artisan
cheeses to
be proud of.
Across the next
few pages, we
feature two well
known dairies,
that are really
making names
for themselves.
By Karen Carruth
CONNAGE DAIRY has a lot to be
proud of. Winning the title of Best
British Traditional Cheese at last
year’s British Cheese awards was
a wonderful accolade to the work
that has been put into this venture
that was initially intended to add
value to their dairy farm.
The Clark family’s Connage
Highland Dairy, Milton of Connage,
Ardersier, near Inverness, is now
making two soft cheeses and
five hard, providing sustainable
employment for the Clarks – Callum
and Cameron, Jill and Eileen, along
with some part time staff.
Jill Clark says the cheeses they
make are very creamy, mainly due
to the clover diet that they feed
their mixed dairy herd of Friesian
Holsteins, Jerseys and a Norwegian
Red.
Jill says: “Farming on the Moray
Firth definitely adds to the flavour of
the cheese. The geographic micro
climate, along with the special diet
has a huge bearing on our cheese
flavours.
“At the moment we are producing
Clava brie; Crowdie, soft cheese;
Connage Dunlop, Scottish hard
cheese; Connage smoked Dunlop;
Cromal, crumbly traditional
farmhouse; and Gouda.”
The dairy farm was initially run
by their father Hamish Clark, and
when sons Callum and Cameron
took over, they decided to take the
farm down the organic route. They
decided to apply for a marketing
and processing grant and did some
market research to see what would
add value to their milk. Cheese was
the answer, and as everyone at the
farm was interested in cheese, they
decided to give it a go.
“We didn’t make it easy for
ourselves,” says Jill. “We started off
selling our cheese at local shops
and also our local wholesalers
Williamsons. But as the business
has grown we now send out to
wholesalers across the UK, including
Harrods, which we have supplied for
the past 18 months.
“We assure the highest standard
of animal welfare and care for our
cows, continuing the attention to
detail into our cheeses.”
Growth in the artisan cheese
industry has exploded over the past
few years. Cheese is trendy it would
seem. Jill says she is delighted
that consumers are now switched
on enough to seek out traditional
products which have lots of taste,
compared to mass produced
cheese, and it also provides full
traceability, as farmers can make
their cheese using the milk from their
own dairy herd.
Jill adds: “Consumers are looking
for quality, it is fantastic that we
have such an interesting and varied
cheese industry in the UK, I’m sure
we could give the French a run for
their money.”
The end of September sees the
British Cheese Awards and this year
there were more than 900 entries,
giving an idea of just how much
choice is out there for the discerning
consumer.
Producing 40 tonnes a year,
Connage Dairy is still quite a small
scale operation, which seems to
suit the family well, as their products
become more recognised and
appreciated. They now have a
cheesemongers on the farm, called
the Connage Pantry, which stocks
their own products, obviously, but
also stocks other quality cheeses.
This year they are looking forward to
welcoming some French seasonal
cheeses, in time for the festive
season.
“We do our own cheese boxes
for Christmas time. We can either
make up a box of various cheeses
or customers can select what they
want in the box and we can send it
out anywhere in the UK, a wonderful
present for cheese lovers.”
With supporters like renowned
chef Lady Claire McDonald
championing their Clava Brie, I’m
sure they will have more award
winning tickets to add to their ever
growing total.
www.connage.co.uk
Connage crowdie
Highland Cattle Society
Pure Highland Beef
“GUARANTEED PURE HIGHLAND BEEF” ™ comes wholly and exclusively from 100% pure pedigree Highland Cattle and
commands a significant premium in specialist retail butchery outlets. The Highland Cattle Society, representing an ancient
breed, is nevertheless firmly in the 21st Century, with fully computerised records, and able to authenticate the complete
traceability of this unique product.
Highland Cattle are naturally reared thriving in the hills and uplands of our country without the need for intensive farming
practices, producing an excellent modern beef carcass with the lean, well-marbled, flesh that ensures tenderness and
succulence with a very distinctive flavour.
Beef Producers and Retailers
Ardardan Estate - Mr & Mrs
Grant Montgomery
Ardardan Estate Cardross Argyll
G82 5HD 01389 849188
enquiries@ardardan.co.uk
www.ardardan.co.uk
Mr Gilbert Bannerman
Bannerman Quality Meats
Old Manse Balmaha By Glasgow
G63 OAH
01360 870210
Hilary & Bernard Barker
Barkers Highland Beef
Mid Torrie Farm Callander Perthshire
FK17 8JL
01877 330203
bernard.barker481@btinternet.com
www.barkershighlandbeef.co.uk
Barlochan Highland Beef
Nigel & Angela Taylor
Barlochan Wood Palnackie Castle
Douglas Kirkcudbrightshire DG7 1PE
01556 600221
info@bhbeef.com www.bhbeef.com
CP & CE Bruce
Bogside Farm Shop Bogside King Edward
Banff, Aberdeenshire
01261 821244
Chazz125@hotmail.com
Cedar Cottage Country Foods
AA McIntyre
Cedar Cottage Enterkine Estate By Ayr
01292 520453 M: 07779 311149
cedarcottage@btinternet.com
Highland Drovers Ltd
Number 2/3 Mercian Buildings Shore
Road Perth PH2 8BD
01738 561523
Mr Michael Clifford OBE
Tidnor Fold Highland Beef
Tidner Cross Cottage, Clifford Farm,
Rhystone Lane, Lugwardine,
Herefordshire, HR1 4AP
01432 853211
Glengorm Highland Beef
Glengorm Castle
Tobermory, Isle of Mull PA75 6QE
01688 302321
enquiries@glengormcastle.co.uk
www.glengormcastle.co.uk
J & L Fraser
Jim Fraser
East Tilbouries, Maryculter, Aberdeen
AB12 5GD
01224 732351
jim.s.fraser@talk21.com
H Irvine
Craigluscar Farm Highland Beef
01383 727222
brenda@craigluscarfarm.co.uk
www.craigluscarfarm.co.uk
Hellifield Highland Beef
Robert & Wendy Phillip
Green Farm Hellifield Skipton North
Yorkshire BD23 4LA
01729 850217 07812 105375
hellifield@highlanders.f2s.com
www.hellifieldhighlandbeef.co.uk
Hunters Highland Beef
Barnhill Farm Allanton Shotts
Lanarkshire ML7 5AB
01501 820433 or 07747610513
stephenandrosemary@btinternet.com
Mr & Mrs M McCombe,
Great House Fold
The Great House, Great House Farm,
Earlswood, Chepstow, Monmouthshire
01291 652957
Roddy McDougall
R McDougall Butchers
1606, Paisley Rd West Glasgow
G52 3QN
0141 883 1207
Mossdale Highland Beef
Archie & Kay Aitchison
West Linton Peeblesshire EH46 7AS
01968 661318 or 07702081510
www.mossdalefarm.co.uk
Mr Rowland Robertson
PItgarvie Farm
Fettercairn, Aberdeenshire AB30 1RB
01674 840219 07919541707
Thistle Fold Meat & Pie Company
Annie Perkins
Clink Cottage Farm Marlcliff Bidford on
avon Warwickshire B50 4NY
01789 490872 - 07816877259
William & Tom Thomson
Woodneuk
Barrhead, Glasgow G78 1ES
0141 881 1438/1538 www.woodneuk.com
tom@woodneuk.com
Yorkshire Highlanders
Mr & Mrs Keith Gascoigne
Holly Beck Farm
Commonside Flockton Nr Wakefield
Yorkshire WF4 4DA
01924 848161
for more contacts and information please go to
www.highlandcattlesociety.com
Food
Keeping
it in the
family
Dairy farm diversifies into artisan
cheesemaking
By Philippa Stephen
Photographs: Catherine Laurenson
AS WITH many family businesses, an aspiration
to widen the squeeze of ever tightening margins,
to better support the whole family, was the
overwhelming impetus behind the decision
which took this Aberdeenshire dairy family on
the journey towards the production of their own
quality artisan cheese.
With family roots in Orkney, the Groats are
now into almost 60 years worth, and their third
generation, of milk production at their home farm
of Bishopston, near Portlethen – and four years
ago, it was here that the Devenick Dairy was born.
Nestled in the heart of Aberdeenshire, Devenick
really is the true synthesis of a family business
– so it was there that I met Kenny Groat, who, in
his spare time, also doubles as chairman of the
Aberdeenshire Farmers and Community Markets
Association, and who milks the Devenick Dairy
produce from parlour to plate alongside his father
Richard, brother Ian and grandfather Sinclair
– who made the original move down to Banchory,
from Copinsay, to begin the family dairy farm with
just five milking cows.
Joining the boys along their production line
is mother Nikki, who not only churns the milk
behind the scenes, but who acts as the main
front woman of their on-farm shop, turning out
their tailor-made produce over the counter, often
putting in a seven-day week, alongside fabulous
advice – if you would like it – on how you might like
to cook or eat your purchases.
Since 2007, the simple ethos at Devenick has
revolved around the production of home-produced
milk from home-bred British Friesian and Jersey
cattle, and turning it into one of the finest ranges of
home-made artisan cheeses, fresh quality yoghurt
and simply irresistible cheesecake.
And, no longer a taboo, the family has also
regenerated a small, but highly successful
market for their home-reared, welfare friendly and
extremely popular rosé veal, creating a blossoming
outlet for the inevitable by-product of their dairy
enterprise. Their veal now finds its place behind
the Devenick meat counter as both fresh veal cuts
– including Osso Bucco, cutlets, brisket or Rib Eye
steaks – and within delicious bespoke sausages,
burgers, pies or as mince.
But despite three generations of technological
development on the farm, many of the techniques
which the Groats now utilise to turn their milk into
cheese buck against the trend to go for continued
commercial expansion and developing new
technologies.
The 130 dairy cows which currently pass
through the parlour on the farm are British
Friesians, Jerseys or a hybrid crosses between
the two, rather than the more commercially
popular Holsteins. Around 1500 litres of their milk
production is used each week over four days to
create cheese.
“We prefer the Jersey and Friesian cows
because we find that despite the fact it might be
going back against the times, they are altogether
healthier, they live for longer and they give us a
creamy and unique quality of milk,” explained
Kenny.
“Reverting to Friesians rather than Holsteins not
only takes the family back in time to milking the
same cattle that my grandfather began the farm
with, but it has positively impacted on the health
of our cows. The two breeds also produce great
cross-breds with plenty of hybrid vigour, which
provides a better milk yield.
“Our pedigree Jersey cows are amongst the top
five herds in the UK, and I think our future will see
an expansion in the number of Jerseys which we
milk, because their slightly higher fat milk produces
the best tasting cheese, giving it better flavour and
character. We also have a good Jersey bull and his
first offspring will be entering into the parlour within
the next year and a half,” said Kenny.
“Our cows are only fed on award winning grass
which adds to the natural flavour and gives us a
subtle daily and seasonal change in the taste of
the cheese as the cows graze,” added Nikki.
This positive fluctuation in seasonal change to
the milk at Devenick led to the creation of currently
one of their most popular cheeses – which
alongside all of their produce, boasts a unique and
inspired name taken from the farm, the cattle or
their location in the heart of Aberdeenshire.
‘The Coos R Oot’ (go on... say it in your best
attempt at an Aberdonian accent, if you please!) is
a traditional North-east farmhouse cheese, made
from the milk produced when the cattle get their
flush of grass in the spring and summer grazing.
It offers a more moist and slightly crumbly
texture than some and with its a mild flavour and a
slight salty tang, it became a fast favourite of mine
when we had the good fortune to taste all of the
Devenick cheeses on a decidedly wet and dreich
day spent on the farm, one day last month.
Whilst I will be the first to hold my hands up and
admit that I might have a somewhat uneducated
pallet when it comes to cheese, ‘The Coos R
Oot’ is undoubtedly award winning for a very
good reason – having gained a Bronze award
at the Royal Highland, this year – it really does
taste delicious and its popularity speaks volumes
for its universal appeal. This cheese also has no
rind, which means you can use your wedge in its
entirety, with no wastage.
This relatively new cheese nestles within the
dairy counter alongside the longer standing,
original Devenick designed cheeses which include
the cheddars ‘Granite City’ – a medium strength
smooth, creamy, cheddar-type Double Gloucester
cheese, which is matured for around eight to nine
months to provide it with its distinct taste – and the
‘Smoked Deesider’.
This smoked variation was developed from
the original ‘Deesider’ which was one of the first
cheddars created when the family began cheese
production.
Along with many of their cheeses, it has over
the last few years been “tinkered with, largely by
trial and error!” admits Nikki, to become the same
traditional cheddar type cheese, but now infused
with a lovely cold Oak smoke to produce a unique,
individually flavoured cheese.
Indeed, this ‘tinkering’ has laid the foundations
for many of the current cheeses, including ‘The
Coos R Oot’, which itself is a variation of the
former cheese ‘Clochandighter’ – a cheese named
after the highest hill on the farm, and which follows
a Caerphilly recipe, but which just proved too mild
in flavour.
“We keep things simple and try not to mess
Cheese and
Christmas
hampers,
bursting with
home-produced
goodies, are
available for
purchase online
at the Devenick
Dairy website.
Alternatively,
you can
pop into the
Devenick Dairy
farm shop,
where Nikki
(pictured left)
and Kenny, will
be on hand to
help you
A Ghillies delight, a
Christmas hamper full of
cheese!
around with natural production, so we use
traditional cultures with vegetable rennet in all our
cheese,” explained Nikki.
To kick start your day with cheese, ‘Crowdie’
offers the answer as the Devenick Dairy’s
traditional Scottish breakfast cheese. It goes
fantastically with oatcakes and butter and is a fresh
cheese, made with skimmed milk and a splash of
cream to give a beautiful soft flavour.
But if you are after more variety, and a bit of a
kick to your cheese board, you can turn to the
Devenick blue cheeses.
‘Crynoch Blue’ is a strong, sharp blue cheese,
with a rougher grained texture – not too dissimilar
to a traditional Stilton – but which could blow the
socks off many but the most seasoned of cheese
eaters! Meanwhile, ‘Badentoy Blue’, a Bronze
award winner from the Royal Highland in 2009,
is a lovely medium blue, creamy, moist cheese
that does not have quite so much of the strong
bitterness provided by many other blue cheeses.
For a table or salad cheese, then ‘Fet Like’, is a
must for your shopping basket – taking its name
from a clever play on the local Doric colloquialism
to greet you hello! This feta-style cheese, but
which is made from cows milk, is slightly longer
matured, and is therefore similar in recipe and
texture to an Orkney Grimbister cheese. It provides
a more salty taste than other cheeses, so this
crumbly cheese is perfect for cooking, for pastries,
or even as part of a sandwich.
Camembert lovers can opt for the soft bloomy
natural rind cheese ‘Monarch’ which has a lovely
creamy flavoured centre. Another Bronze award
winner, in 2010, it has a slightly open and smooth
taste with similar buttery notes.
A similar softer cheese, Royal Highland Gold
award winner ‘Dee’s Cheese’ also provides more
variety for shoppers, says Nikki: “Dee’s Cheese
makes a really good cheese sauce, because it
comes in five different flavours to give you a little
wider choice.
“The medley we make ranges from plain to
garlic, chive, chilli and rolled oatmeal and they are
not only great for sauce – one of the best things
you can do with them is use them to stuff a wood
pigeon, or cook Salmon rolled with soft cheese.”
Nikki also uses Dee’s Cheese as one of the
cornerstones of another of the Devenick Dairy
specialities – her sublime home-baked Orkney
fudge flavoured cheesecake!
Last, but certainly by no means least, is the
speciality cheese ‘Broon Coo’, a Brie cheese
made solely from the milk taken from the family’s
Jersey cows. Whilst many Bries are chalky, this
cheese just isn’t – it has a gorgeously true creamy
and unique taste – thanks in part to the higher fat
content of the Jersey milk, but also due to the skill
taken during its creation. It is a lovely soft textured
cheese, rich in colour and lovely and gooey, but
not runny, boasting a fantastic savoury taste for
your pallet.
Alongside Nikki’s cheesecakes, yoghurt
and drinking yoghurts too add to the list of
home produce – with Cranberry and Banana,
Strawberry, Blackcurrant and Mango the flavours
currently on offer – whilst the farm shop is a hidden
treasure full of further goodies, sourced both locally
and from across Scotland, from simple and quick
ready meals, right through to Sunday roasts – and
of course at this impending time of year...even
locally produced Christmas bronze turkeys!
Fresh cream, butter, free-range eggs and
vegetables, as well as produce sourced from other
local businesses including wild venison, chutneys,
puddings and oatcakes, line the shelves of the
farm shop, and alongside the Devenick cheeses
and produce, a selection of tasty treats presented
in a variety of different hamper choices, can also
be delivered directly to your door – ideal as a gift or
treat for Christmas!
• If you want to track down the Devenick Dairy,
the farm shop is open seven days a week, from
9am to 6pm, until Christmas.
The Dairy also takes a stall at a number
of Farmers Markets throughout Tayside and
Aberdeenshire – including Dundee, Forfar,
Gorge yourself on a selection of
Devenick’s finest artisan cheeses
Montrose, Stonehaven, Aberdeen, Banchory,
West Hill, Inverurie, Huntly and Afford.
You can also shop online, buy Christmas
hampers, or purchase your Christmas turkey at
www.devenickdairy.co.uk or by contacting
01224 782476.
Food
Heaven on earth
By Philippa Stephen
MEN PLEASE take note... for women, no matter the
question – chocolate is invariably the answer!
So if you are looking for the ultimate in Christmas
gifts, look no further than an exquisite selection from
renowned Scottish premier chocolatier, Iain Burnett
– The Highland Chocolatier.
In testament to the sheer quality of his chocolates
Iain gained one of the highest accolades of the nation’s
chefs at the Scotland Food and Drink Excellence
Awards in 2009; his chocolates won three gold stars
in the national Great Taste Awards 2010; he achieved
five prestigious awards in The Academy of Chocolate
Awards 2011; won the Food and Drink Tourism
award sponsored by Visit Scotland in 2011; and has
secured business with some of the countries top chefs,
including Andrew Fairlie and Albert Roux.
In short, his chocolate is pretty darn good – and the
acclaim he has received is certainly in earnest of his
considerable talent and ability.
Iain, who had no previous experience of cooking
beyond the realms of his own family kitchen, stumbled
across life-changing inspiration in northern Japan where
he discovered a unique truffle chocolate made only
from natural ingredients.
When he returned to the UK from his travels in 2005,
Iain’s career path diverged about as far away from his
education in product design and engineering as you
could expect!
He left a teaching position in Newcastle and returned
home to Scotland to embarked upon dedicating his full
time to refining and perfecting a chocolate of equal, if
not better, quality to those he had discovered abroad.
From the outset, Iain had no idea how long it would
take to create this perfect chocolate – or even if he
would succeed at all! But after three years of endless
experimentation, he had finally created his piece
de resistance – the Velvet Truffle™ – his signature
chocolate which is now famous throughout the UK.
The Velvet Truffle™ is exquisite in its flavours, but
unique in its silky texture requires no hard shell, instead
served “naked” as a petit four with a truffle fork.
But as an artisan chocolatier, Iain also offers a rare
zeal for quality and innovation.
He has developed his range to encapsulate some
of the most fabulous tastes, making the most from
training he has received under Master Chocolatiers of
the Belgian, Swiss and French schools. His range now
boasts renowned fresh cream chocolate truffles, spiced
pralines and spectacular chocolate sculptures and
wedding cakes.
Legends of Grandtully, set in some of the most
beautiful scenery in Highland Perthshire, near Pitlochry,
is the home of The Highland Chocolatier, and it is from
here that Iain began making chocolate from his specially
designed chocolate kitchen.
But for real chocolate lovers, Legends of Grandtully is
also your golden ticket into Iain’s world.
Set alongside a delightful and magical coffee and
chocolate house, which serves eclectic cafe cuisine
with scrumptious cakes and one of the best cups of
coffee in the area, is the Scottish Chocolate Centre,
celebrating the wonders of fine chocolate.
Think Willy Wonka, and you are almost there!
Here, the Highland Chocolatier provides the
first visitor centre in Scotland dedicated entirely to
chocolate, sweeping you through the story of its origins,
and explaining the wondrous ways of turning cocoa
into the most sought after and adored of all confections.
h...for lovers of chocolate
Not only has it won a four-star visitor attraction
grading, but this ‘plant to plate’ exhibition is also free!
And from plant to plate, Iain explains that the reason
his chocolate is so highly sought after is because the
unique taste is dictated to so strongly by the ingredients
he uses – with local ingredients invaluable on his list.
“The foundation of my education in a kitchen
undoubtedly stems from my father, who although
Scottish born and bred was an advocate of
international cooking,” explained Iain. “But Scottish
produce was always really important and he certainly
drummed the importance of always using the best
ingredients possibly to ensure they are reflected in the
taste of what you are cooking.
“He taught me that good local ingredients were very
important – but so too was to have the courage to go
for the exotic!”
And this grounding within the family kitchen could not
be reflected more than within all the products of Iain’s
labour, including the Velvet Truffle™.
“After three years of experimenting on the perfect
recipe, I really did experience a eureka moment that
ultimately resulted in creating my signature recipe.
“It took a lot of work, but in the end the solution was
actually quite simple,” said Iain.
In the process he unearthed what it means to be a
genuine artisan chocolatier – techniques and processes
that require a great deal of time, skill and experience.
Obviously Iain’s recipe is top secret, but he freely
admits that the quality of the ingredients he used were
what brought him to his eureka moment.
“Flavours and textures are hugely important.
But one of the most important ingredients used to
make chocolate is the cream,” explained Iain. “I did
a considerable amount of cream taste-testing – and
ultimately, but not surprisingly, it was cream from the
dairy most local to me that came out on top.”
Thus, D and D Dairies, based in Crieff, supplies the
cream fundamental to Scotland’s premier chocolatier:
“It is the only dairy which makes its cream from
consolidating the milk of only two herds.
“It provides flavours which not only fluctuate slightly,
depending upon the time of the year, and this makes
for really nice nuances,” said Iain.
Add to this cream a unique Soa Tome cocoa bean
which Iain has sourced from the island of Soa Tome, off
the west coast of Gambon, in south west Africa, and
you have the makings of a chocolate to satisfy no end
of Augustus Gloops!
Now, as a dedicated chocolate artisan, Iain still
devotes many hours and endless experimentation to
new techniques and processes which consistently
hone his craft.
For Iain, what is difficult, is that his chocolates
– particularly the truffles – take a long time to make.
His signature truffles are a testimony to the virtues of
high quality single-origin cocoa and fresh local cream
and fruit, but the sourcing of ingredients, fresh or dried
fruit for infusions, and the crystallising techniques used
cannot be rushed.
Creating chocolates can take a whole week, every
stage is crucial, and the process cannot be rushed!
So, over recent years, Iain has trained a dedicated
team – Sandra Batty and Calum Burnett – who now
work alongside him at an artisan level. They have
brought complementary strengths to what is, at heart, a
family business.
Besides working daily alongside his brother, Iain’s
mother Hilarie and stepfather, Peter Hounam was
instrumental in developing a successful business.
Iain Burnett,
The
Highland
Chocolatier
at the
opening of
the Scottish
Chocolate
Centre,
Grandtully,
near
Aberfeldy,
in Highland
Perthshire
earlier this
year
Presented
so
beautifully,
they are
like a work
of art
The Scottish
Chocolate
Centre... no
need to be
asked twice
to enter
Business development is now managed by Julie
Collier, and his wife Rachel manages the retail
aspect of their business.
Whilst one of Iain’s focuses has been on
working with Michelin and five-star chefs to
consistently evolve outstanding quality of
produce, thanks to the development of his own
elegant packaging, he is now able to share
with all his customers the outstanding textures
and flavours created in this gourmet range of
chocolates – freshly and elegantly hand-crafted
with natural local ingredients at a price which is
not elitist.
In elegant red and gold gilded packaging,
Iain’s products offer a full complement of
possibilities suitable for all of the most important
occasions. These range from a delicate
“butterfly box” of two chocolate favours to
grand presentation boxes reminiscent of vintage
cigar boxes, containing forty eight truffles and
pralines.
If you want to join Iain’s extensive list of
clients, which include Gleneagles, Harvey
Nichols, Martin Wishart at Cameron House,
Andrew Fairlie, RAC Club on Pall Mall, London
and others, the full range of his chocolates
are available to purchase both at Legends of
Grandtully and Harvey Nichols “Forth” floor, in
Edinburgh, or online, via his website.
■ For more information, click online to
www.legendsofgrandtully.com or
www.highlandchocolatier.com
Homes
Have the interiors
of your dreams...
By Karen Carruth
...and the cost needn’t be a nightmare
DO YOU know your colour
swatches from you look books?
Can you integrate the colours from
your garden to complement the
colour scheme inside your rooms.
No? Well ... you’re not alone.
If you were to show someone
a picture of a colour scheme in
a room, they could tell you what
they like and what they don’t. But
ask them to describe, or even
more difficult, create the room of
their dreams, then that is when
professional help may be the
answer.
Employing an interior designer
may sound like a luxury only the
wealthy can enjoy, but Sally Homan,
director of Robertson Lindsay
Interiors, says otherwise.
Sally launched her Edinburghbased company last year, and
understands how intimidating
designing an interior can be.
“People have this idea that interior
designers cost a fortune and that
they take over – or, even worse,
ignore your ideas. At Robertson
Lindsay that isn’t the case.
“I have specifically designed the
company so that we can provide
Sally, hopes to take the scare factor
help on either an hourly basis or for out of working with an interior designer
a flat project fee and that makes
our clients more comfortable,” says
Sally, speaking from London, during
Design Week.
This acknowledgement of how
intimidating, stressful and time
consuming designing an interior can
be to some of us, is at the heart of
this Edinburgh based company.
After redesigning several homes
of her own, Sally left behind a
successful commercial career to
retrain as an interior designer. She
graduated from the prestigious
Chelsea KLC School of Design
with honours and worked in the
Exclusive
£250
off rrp
Homes
design industry in London, but was
missing Scotland and moved back
to Edinburgh to establish Robertson
Lindsay Interiors.
Although based in Edinburgh, Sally
works on projects all over Scotland
and her farming contacts established
through previously working at Kettle
Produce, in Fife, have really helped the
business grow!
Gaining experience has taken time,
and Sally is grateful to Kettle Produce.
’’They are a great business to work
for and they supported me to take
a year’s sabbatical while I studied
interior design’’.
Kettle understood her desire to be
successful in this field, a road that
she has never regretted taking, as
setting up the business has been both
challenging and exciting.
A recent farm diversification project
took Sally to St Andrews to work on
Denmuir Arches, to design the interior
of luxury holiday lets.
“The Thomsons who farm Denmuir,
felt that they would benefit from some
professional help. I started by working
with them to pull together a colour
scheme and ended up sourcing
everything for them, from bespoke
furniture to the teaspoons!
“Of course, Jane Thomson had
control over all the decisions. I am
employed to make the process easier,
provide access to the right suppliers,
and create a great interior.’’
The interior at Denmuir Arches has
been featured in ‘Homes and Interiors
Scotland’ and ‘25 Beautiful Homes’
magazines, which gives the property a
real edge when someone is deciding
Photos: by
Suzanne Black
‘You have
to appeal
to both
men and
women –
especially
if it might
be booked
for golfing
trips,
shooting
parties or
a weekend
away’
where to spend their well earned
holiday!
“That is an important aspect
of this job, designing someone’s
own home is a different process
to designing a business such as
a holiday let or luxury B and B.
It’s really true that the better the
interior looks the more bookings
you’ll have and the more you can
charge.
“You want colour and interest in
the rooms, but you don’t want to
be over the top and off putting. You
have to appeal to both men and
women, especially if it might be
booked for golfing trips, shooting
parties or a weekend away with
the girls.
“So, the first thing we always
have to work out is, who the
potential guests are and then we
design it to appeal to them.”
With this in mind, one of
Robertson Lindsay’s aims this year
has been to establish a range of
looks that they knows ‘works’ for
either holiday let properties, or bed
and breakfasts and the like.
A range of beds, linens, furniture
and everything else you don’t
have time to think about, can be
purchased as a package. Even little
things like good artificial flowers
can lift a room, without leaving
the client with the upkeep of fresh
flowers every day. The little touches
really matter.
When helping design someone’s
own home, Sally says there is more
at stake. “If you ask someone what
they love about their home, they will
say their family and the memories.
They don’t usually say: ‘I love that
chair!’.
“So it is about understanding
what they want from their home and
working with the character of the
place, the family, and the history. All
these things are relevant, particularly
if it is an old property and hasn’t
been done up for many years.
“What I really enjoy is trying to
get all my clients ideas, hopes and
personality into my head, so that I
understand exactly what they want.
“We have to first make sure that
I am the right designer for them. It
is important that we have a good
relationship – there has to be trust.
I know that for some people this is
the only time in their life that they will
take on a project like this, so it has
to be right.”
In order to achieve that, Sally
initially goes along to a consultation
with lots of images of different styles
since, as mentioned, people find it
difficult to describe what they like,
but they can certainly look at a style
and tell you exactly what they don’t
like.
Exclusive competition
First prize….worth £500!
To help you create a beautiful home we’re giving you the opportunity to win the ultimate
interior design experience. One lucky winner will have a room designed by Robertson
Lindsay Interiors for free! For a room of your choice, they will have a consultation with you
to establish your style and budget and then send you layout plan, samples of suggested
fabrics, wallpaper, paint, furniture and flooring to achieve your ideal room.
Second prize...worth £100!
One hour’s design time from Robertson Lindsay interiors, in Edinburgh, to help get your
project underway or give you inspiration for a future project plus win the lovely orchard
trug as featured in the bathroom at Denmuir farm, it can be branded with the name of
your farm or any other word (max eight letters).
For your chance to win please complete the following
tie break:
‘I would most like my home to be ....…. because ....…’’
To enter, send your
answer to the tie-break
question, together with
your name, address,
e-mail address (if you
have one) and a picture
of your room by e-mail
to: sally@robertsonlindsay.com or by post
to Robertson Lindsay,
55 Belford Road,
Edinburgh EH4 3BR.
She would also take along her
portfolio. Gaining an idea of the
space that she has to work with is
important too.
But, she can help on all levels.
“It can be as simple as a couple
of hours advice to help organise a
room that is difficult to lay out, advice
with colours and fabrics to create
the perfect finish, or a large project
to transform a whole house.’’
Sally’s satisfaction comes from
having developed the contacts
needed to buy well, mixing up local
items with fun things that she can
source from around the world. She
recalls one of her clients really loved
a fabric which could only be sourced
from New York.
She adds: “The most economical
way to use this fabric for maximum
impact was to make statement
cushions from it. So we only had to
order one metre of the fabric for the
cushions. The client was very happy
she got her beautiful fabric, and her
bank balance didn’t feel the pinch!”
Because Sally is good at what
she does, she can often make your
budget stretch further by knowing
who the best suppliers are; saving
you time and helping you avoid
costly mistakes.
■ Contact:
www.robertson-lindsay.com
1. To enter a competition you must be:
(a) UK resident; and
(b) 18 years old or over at the time of entry.
2. Competitions are not open to employees (or members of their
immediate families) of Robertson Lindsay or of Newsquest.
3. No purchase is necessary.
4. Only one entry per household.
5. Sending an e-mail is not proof that we have received your entry. No
responsibility can be accepted for entries that are lost or delayed, or
which are not received for any reason.
6. The winner will be the entrant whose tie-break answer is selected to
be the best of the entries by the judges.
7. The closing date is the December 31, 2011 and Robertson Lindsay
reserves the right to amend the competition end date at any time.
8. If you win the competition, we will notify you by post or e-mail. The
judge’s decision will be final and no correspondence will be entered
into.
9. You can find out who has won a particular competition by sending
a stamped addressed envelope, marked with the name of the
competition to Robertson Lindsay, 55 Belford Road, Edinburgh EH4
3BR after the closing date.
10. By entering the competition, the winner agrees to participate in such
promotional activity and material as Robertson Lindsay may reasonably
require.
11. The judge of the competiton will be the directors of Robertson
Lindsay interiors
12. The prize will not be transferrable to another person.
13. No part of a prize is exchangeable for cash or any other prize.
14. If an advertised prize is not available, we reserve the right to offer an
alternative prize of equal or greater value.
15. This competition is being run by Robertson Lindsay Ltd 55 Belford
Road, Edinburgh EH4 3BR
16. We may contact you by e-mail to market our goods and services,
but you may at any time request us to stop using your personal data for
direct marketing purposes. If you wish to do this please contact: sally@
robertson-lindsay.com. Will will not share your data with any third party
organizsations.
17. Robertson Lindsay will endeavour to send prizes within two months
of the competition end date but cannot guarantee this delivery time.
18. Consultations will be based in Edinburgh although Robertson
Lindsay may choose to travel to visit a project if feasible.
Country Sports
Shoot, stalk, fish
and be well fed ...
All in a day’s work at Finzean
By Sine Robertson
A MILE short of Finzean Estate
office, a covey of French partridges
ran out in front of the car; barely
yards ahead, a buzzard ignored
the live game, intent on tearing at a
road-killed rabbit.
Red and roe deer are resident in
the woods and on the hill. About
120 different species of bird have
recently been recorded on the estate,
including golden eagle, Scottish
crossbill and capercaillie, and Finzean
is the natural home of otter, wildcat
and red squirrel. The estate’s popular
wildlife camera safari can now
offer visitors a wealth of theri own
experience on such a subject matter.
Finzean, familiar to many from
wintry scenes of Blackface sheep
in snow painted by Jospeph
Farquharson, the 12th laird, has a
long sporting history.
Nearly 180 years ago, it was one
of the first estates in Scotland to let
ground for grouse shooting. In its
peak years it produced over 1100
brace, but the past two decades were
not amongst the best.
The number of grouse on Finzean
and neighbouring estates fell
dramatically in the 1990s and the
financial impact encouraged the
Farquharson family to look for other
revenue streams. Situated just 26
miles from Aberdeen, it was two
holiday houses and other longer term
lets that have proved they could make
up for ther shortfall.
Andrew Farquharson, the estate’s
manager and partner in it with his
elder brother, Donald, said: “We
looked at how we could add value
to our estate produce – beef and
venison. We had been selling our
venison through a game dealer, but
we realised we could cut out the
middle man.
“That was the beginning of the
farm shop. It made sense then to sell
some beef direct, although most of
our cattle are sold as stores.”
Finzean Estate Farm Shop and
tearoom opened in 2006 and became
an instant hit with the public and
food critics. Critic Pete Irvine wrote:
“It’s really special – one of the best in
Britain, I’d say. Locally sourced and
very well presented. A real foodie
destination.” Scotland the Best (10th
edition, 2009).
The shop’s popularity is derived in
part from the tearoom which serves
light meals based on seasonal,
local produce and attracts locals,
travellers and a regular clientele
from throughout Aberdeenshire and
beyond.
Andrew continued: “Now, we put
around 15 beasts through the shop,
annually and most of our venison. The
beef is slaughtered and hung in the
traditional way. It is then butchered
and vacuum packed and returned
to the farm shop, all within a 30-mile
radius, so the food miles are very low.
“Pheasant and duck are available,
in season, and rabbit is popular all
year round. We have a very tight
calving pattern so it is not easy to
maintain a year round supply of beef,
but we usually have some in stock, if
not all cuts.
“When a beast is killed, the mince
and sausages are ready first, while the
steaks need time to hang before they
appear. We sell pork and ham from
Sandy Ingram, from Newburgh, and
occasionally lamb from other local
suppliers.”
The casual visitor looking for
a quick cuppa cannot fail to be
surprised and impressed by the range
and quality of the food served at table
or sold over the counter and the two
facets of the venture clearly support
each other.
The now traditional farm shop
ethos is present in the sourcing of
produce from the estate, while the
quality of the selection of foods
and non food items, bought in from
further afield, maintains the sense
of thoughtful production for the
appreciative consumer.
The tearoom/shop serves and sells
an extensive range of local produce.
The most immediately local include
the beef and venison, but there are
jams, chutneys, cakes and toffee
made by the Farquharson family.
Vegetables and honey come from
estate tenants and pork, ham, awardwinning cheeses, oils, shortbread
and oatcakes come from other
Aberdeenshire producers. The variety
of bottled and packaged goods rivals
any delicatessen, with a range of
artisan and organic foods.
The gift shop stocks prints by local
and other artists, books by local
and international authors on subjects
from natural and social history to
creating and producing the good life
from chicken rearing to home baking.
There are home wares and gifts and
an extensive range of good quality
items for children.
Catriona Farquharson said: “We
have quite a mixed range, but we try
to stock whatever people want. Some
young mums said they had to travel
to town just to buy birthday presents
for friends of their children. Now they
can buy them here.”
The shop supports small, local
producers and employs 24 full and
part-time employees, including a full
time cook, all drawn from within a
10-mile radius.
“The shop has become a real focal
point; we advertise everything that
goes on in the estate and events
outside, involving local people. We
have buffet suppers and barbecues in
the shop and we can cater for private
events.
“We are looking forward now to
our Christmas Fair on December 1-4.
We set up a marquee in front of the
shop and invite our producers and
suppliers to come along and meet our
customers. The public appreciates the
chance to talk to the producers over a
glass of mulled wine,” Andrew added.
“Finzean is a fantastic place to live
and the people are great. We were
one of the first estates in the North
East to set up community woodlands;
the Forestry Commission had
expected applications from cities, not
rural communities.
“We have also just leased ground
to the local Community Trust who in
turn have made a path, allowing the
children in the village who don’t get
the taxi to cycle to school safely, away
from the main road.
“It’s a real pleasure to see them
using it and they are quite proud of
being able to come and go on their
own. There is always something going
on. We have a Farm Shop newsletter
on our website www.finzean.com
which keeps track of events and the
progress of local people and former
shop staff,” he continued.
The ‘lifestyle’ gift shop attracts
‘ladies who lunch’ and anyone who
enjoys a ‘run to the country’ – and
what country it is! Finzean is one of
the loveliest parts of Scotland and
beyond, but in a quiet, understated
way.
The valley of the Feugh is a
patchwork pieced together by the
activities of mixed farming and
woodland management, changing
with seasonal patterns, while the
hills rising to over 2000 foot create
a backdrop and the mound of
Clachnaben draws the eye to assess
whether the devil really took a bite of
the lower slope and, finding it not at all
to his diabolic taste, spat out it out in
a peak on top of the hill.
Continued on next page
Above left: Andrew Farquharson
fishing on the Dee, at Finzean
Estate
Above: Gamekeeper, Hedge
Shand organises guns, beaters
and dogs
Left: Left to right – Donald,
Andrew and Sir Angus
Farquharson, former Lord
Lieutenant of Aberdeenshire,
who own and run the estate
Country Sports
Recruitment service
for country careers
Continued from previous page
The Feugh winds through leafy glades and
green meadows, flooded when it goes into
spate in late summer and autumn and the terrain
sustains a variety of flora and fauna, such that
in addition to the usual and some less common
sporting facilities, the estate is able to offer
guided nature excursions.
The main shooting packages on offer are
rough shooting with a keeper on rabbits,
pheasants, pigeon, ducks, snipe and woodcock,
duck flighting for mallard or teal, pigeon flighting
or decoy, ferreting rabbits with a keeper and
fishing on the Dee.
Others options are more innovative. Inspired
by John Buchan’s novel, John MacNab, the
MacNab package sets a challenge to bag
a salmon, a brace of grouse and a stag on
a single day in Finzean. Andrew pointed out
that, originally, the game was poached, but in
Finzean, the MacNab is confined to the estate,
under the guidance of the gamekeeper.
A Finzean MacNab allows a guest to
shoot, stalk and fish for the day. An easier,
and thoroughly sociable option is the recently
created, MacHedge, called after an improbably
named gamekeeper, who once had an
abundant head – or hedge – of hair. This winter
challenge sets up the chance of a roe doe, 10
rabbits and two pheasants to be bagged by an
individual or team.
Over the years, grouse numbers have been
building again. “Controlling ticks is a big factor.
With relatively milder temperatures, we’ve found
the tick line rising up the hill. At one time tick was
only found on low ground, but our head keeper
found a grouse with 90 ticks on it at 1800 ft.
“We’ve had two hard winters since then and
I think that has helped to cut down tick density
RURAL RECRUITS is a new recruitment service
A well stocked deli offers local produce as
well as some of Scotland’s well known names
at the farm shop
and let the grouse regenerate in numbers,”
Andrew explained.
At the end of October, the estate had a family
shoot, the first day of driven grouse shooting
for many years, although wild, wet, windy and
misty conditions did little to encourage a full
day on the hill. Over stubble fields and in open
woodland, driven pheasants proved more
enjoyable and provided good sport for the guns
including a number of youngsters.
“The pheasant shooting has been let out to
the same syndicate for 30 years. Most of the
members are friends of my father who enjoy a
day out in good company. We’ve had no grouse
shooting of any consequence for some years
but the signs are good now – we had a mild
April, which helped the hatching season, so
we are hopeful that with careful management
we can sustain a population that will provide a
revenue in the future,” he concluded.
formed by former game keeper, George Byers,
aiming to create job opportunities for game
keepers, stalkers, ghillies, estate maintenance and
lodge staff, as well as create a convenient service
for employers offering them the chance to recruit
new staff for any vacancy.
Searching for casual labour, temporary or
permanent staff can take up a lot of time, using a
specialist recruitment service to assist you, offers
employers the chance to conveniently recruit new
staff with the minimum of effort.
Rural Recruits offers to submit handpicked
candidates from their database for any vacancy with
only the best candidate, saving you the time and
resources of recruitment.
George argues: “Many people looking to get a start
or get back into the industry find it to be extremely
challenging, there are good people who have
successfully completed their college courses having
to find jobs in other sectors because they could not
find employment opportunities in their chosen field.
“There is a multitude of jobs which could have
been filled with these candidates such as seasonal
ghillies and game farm workers etc, but these jobs
are not always easily found.
“Rural Recruits aim is to give the right people the
chance to apply for as many vacancies as possible
in this industry whether they are part time or full time
positions unskilled or skilled.”
■ Work seekers can register with Rural Recruits
free by filling out our online CV at www.ruralrecruits.
co.uk
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Distance is not an issue. We are willing to travel the
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Clients are of course welcome to visit us in Dunblane.
We are always interested in purchasing items
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Farmers
armers’’ pride
captured on canvas
By Karen Carruth
ANTHONY FORSTER’S name
may not be instantly recognisable
in the agricultural world, but
his paintings are. Some of the
watercolours that Anthony has
painted over the years, are
treasured items on the walls
of farmers and lovers of the
countryside across the UK.
Based in Newcastle, in
Staffordshire, Anthony has been
inspired by not just the countryside
that farmers enjoy daily, but also the
relationships that farmers have with
their family, their friends and their
livestock (and occasionally, some
machinery too!).
Not having had any experience
in farming himself, he has been led
into this world by his good friend,
and art dealer, Gordon Broomfield,
who, to this day, regales him
with stories of his own exploits of
farming and at agricultural college
which all left their mark on him,
and ‘paints a word picture’ which
Anthony takes away to create
a painting or series, based on
Gordon’s tales.
“We (Gordon and I) have
always worked well together. He
is my ideas’ man and a valuable
inspiration with his stories, which
always start with ... ‘I remember
a time when...’. He is a very good
storyteller and fills my head with
Art
wonderful images,” admits Anthony.
Doing the rounds of agricultural
shows over the last 20 years,
including the Royal Highland, the
Royal, and the Royal Welsh, to
name a few, has given him an
insight into the personalities and
foibles that make farmers the
unique characters that they are.
“Often we would be invited to join
a family at their farm to talk about
a commission. That would involve
a whole day spent with the family,
seeing them at work, play, maybe
have lunch. Those were good
times.
“The family would then, inevitably,
go on to buy the original painting,
but the real treasure was the
amount of ideas that the day spent
with the family would create in my
mind.
“I would sometimes be able to
create a whole series of paintings
from pictures taken on the day,
the chat, the anecdotes. It was
invaluable.”
Anthony laughs: “When I would
go to the shows, there would be
visits from families who would
come onto the stand and their first
question would be: ‘Have you got
anything new?’, and if we did, they
would have a look to see what took
their fancy.
Continued on next page
Art
A print of and Ayrshire herd ‘Heading Home’
Anthony’s painting of Limousin cow and calf combination
Continued from page 19
through his eyes. He would place
the scene just back on the edge of
memory, around the 1920/30s, and
people loved the nostalgia of them.
Anthony feels that farmers also
love the nostalgia involved in his
paintings. The affection farmers
hold for their old tractors, bits of
machinery, memories of haymaking
and suchlike, is touching. And
when discussing his favourite
painting, he talks about that
affection.
“I was commissioned to do
a painting for a grain seller. He
wanted a painting of the family.
mum, dad, brother and sister, all
haymaking. Shots of bales in the
background, everying lugging the
hay, working hard. It was a painting
of something that has happened
year in, year out.
“To call it my favourite is the
wrong description, it gave me a
sense of belonging to be there. I
was there, watching this scene,
and I felt like I was intruding slightly,
it was a special memory for the
“I can even remember when a
lady had a print in her hand to buy,
when her daughter said: ‘Mum,
we already have that one!’ – it is so
funny.”
He smiles when he says farmers
often would come onto the stand
and enquire about the cost of a
painting, and they would bark: ‘I
could buy a bull for that!’, but they
would still buy the painting if it had
taken their eye.
By far, Anthony’s biggest
inspiration are farmers themselves.
“They are brilliant folk to be around,
and they are so proud of their
business.”
Does the process of putting
together a painting follow the
same path each time? “No,” says
Anthony. “Sometimes I have taken
a picture that I can add a little
more interest to, maybe add a little
blossom, or some lambs, until I
am satisfied. Other times, the idea
is fully formed in my head before I
start.”
Painting the countryside wasn’t
Anthony’s first love – the early
days say him concentrate on his
local town scenes. He says it was
strange for people to see their town
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VANITY FAIR BEARSDEN
Gerry Weber, Joseph Ribkoff, Gold, Oscar B,
Libra, Poppy, Emreco, Gelco, Viz a Viz and new
for Autumn James Lakeland
42 New Kirk Road, Bearsden. G61 3SL
Tel: 0141 942 6346
Open Mon-Sat, 9am-5.30pm
VANITY FAIR HELENSBURGH
Gerry Weber, Sandwich, Olsen, Betty Barclay,
Libra, Masai, Bandolera, Viz a Viz,
Joseph Ribkoff
57 Sinclair Street, Helensburgh. G84 8TG
Tel: 01436 675 661
Open Mon-Sat, 9.30am-5.30pm
www.vanityfairscotland.co.uk
family, that already belonged to
them. I just had the means to put
it down on a canvas ... but it was
always theirs.”
Doing the rounds of the agri
shows is a tiring business, and
after a mini stroke, Anthony now
leaves the show circuit to Gordon,
of Hood and Broomfield, who deals
with the business of selling his
work.
He will be 70 this year, and is
trying to take things a little easier.
He says he does about five
paintings a year at the moment
– “Not nearly enough,” he laughs.
The future is looking bright for
Anthony, though, with family in
California he looks forward to
possibly moving over there to soak
up the sun and encourage his little
grandaughter to paint. “She has
the genes you know, I look at what
she paints and smile, because I can
remember painting the very same
things when I was a child. She is
very good you know.” Just like her
grandfather it would seem.
Cows head for milking in his ‘Home time’ print
With almost half a century of experience creating an unrivalled range
of farming and country pictures, fine art print publisher Hood and
Broomfield (agents for Anthony Forster), bring the past right up
to date with an invitation to go online and browse their colourful
website catalogue www.farmingpictures.co.uk guaranteeing a treat
for the eyes of farming families everywhere with their bountiful
supply of prints.
Fashion
Country fashion
may be timeless,
but generally it is
also quite costly,
as it is designed
to last.
Dressing with
a budget in
mind can be
achieved by having
a stroll around
the numerous
vintage boutiques
that are springing
up across the
country.
A wide choice and
something a little
different from
the High Street is
guaranteed – and
the prices are hard
to beat
Photographs: Catherine Laurenson
Styling: Holly Jones
Lord and Lady of the Manor: Jacalyn is wearing tweed Jacket, wide stretchy belt, silk scarf and tweed shorts
Alistair is wearing, dark blue cords, polka dot cravat and maroon waistcoat
All clothes courtesy of
The Frayed Hem, Edinburgh
One man and his dog:
Alistair is wearing salmon pink cords and tweed flat cap;
Sarah sports an orange tweed skirt and green woollen jumper
Second-hand
shop chic
By Holly Jones
FROM TIMBUKTU to Tain there is no escaping the continuous media
circus surrounding the recession. There are always excellent money
saving tips floating around in newspapers and on the Internet and
Country Living Scotland is no different. Due to the recession, the High
Street is awash with vintage stores (otherwise known as thrift stores or
the good old second hand shop) so we have decided to inject a bit of
thrift style chic in to the countryside.
Barbours and Dubarry’s grace the top celebrities of our times and the
catwalks this season are a mock with tartans, tweeds and hounds tooth.
Dropped hemlines, cosy cardies and Mad Men-style 1950s furs are the
top looks for this season’s ladies, whilst the gents just need to slip on some
cords and a dashing burgundy waistcoat and sit back and relax.
Enter the trusty vintage shop. Second-hand stores are suddenly buying
up trusty old tweeds, tartan trews and brogues that Granny used to wear.
At CLS, we soon realised that the local second-hand shop was jam-packed
with hardly worn tweed jackets, fabulous shooting ties and breeks to fit any
discerning gentleman and at a snip of the price.
So, we decided to set ourselves a challenge. Could we kit out three
gorgeous models in outfits from country casuals to the lord of the manor
from just one trip to The Frayed Hem – Edinburgh’s top vintage store? The
photos speak for themselves, but we think we did rather a good job.
Meeting at the Ellersley Hotel, in Edinburgh, on a sunny (but chilly) morning
our models well and truly ‘pulled off’ second-hand shop chic. Our amateur
models, all from farming backgrounds themselves – Jacalyn Dunlop, of
Holehouse Farm, Ochiltree, in Ayrshire; Sarah Delvin, East Haugh Farm,
Wooler, and Alistair Morton of Galloway and McLeod – kindly devoted a day
to Country Lifestyle Scotland in the name of countryside fashion.
The girls looked ready for the country in gorgeous tweed skirts, jackets
and a superb and very cosy fur hat. Hemlines can be shortened on the skirts
if you prefer a knee-length look, but at such reasonable prices it is well worth
getting out your darning needle or taking a skirt or jacket to your local tailor
to get it fitted to perfection.
Jacalyn Dunlop looked fabulous in beige and red cream tartan trousers
with some simple brown brogues and a stunning blue cashmere scarf (all
second hand!). Alistair simply twinned dark blue cords with cravats and
waistcoats, as well as some exceptionally well priced tweed jackets!
Of course, we cannot expect every second-hand bargain to fit like a
glove. But with the help of a well priced seamstress or tailor, an oversized
coat can be transformed to a bespoke fit at a surprisingly low price. If you
are in or around Edinburgh we recommend ‘Tailors’ on Thistle Street, but
any alterations shop will do. You could even have a go at some DIY and take
up that hemline or trouser leg yourself – but be aware vintage stores do not
do refunds!
A special mention must go to our fourth and very well-behaved model
Bill (the dog). He played the perfect part in setting the scene and was an
absolute star – whoever said never work with animals? Also thank you to
Nina at The Frayed Hem, Cockburn Street, Edinburgh, for lending us all the
great clothes.
Jacalyn in a fur jacket, with a darker fur hat, beige woollen jumper and a rather
stylish green tweed skirt
Alistair is wearing dark
blue cords, tweed flat
cap and jacket, while
Sarah is wearing tweed
jacket with tan leather
trim and silk scarf
Fashion
He’s singing in the rain:
Alastair with dark blue
chords, polka dot cravat
and maroon waistcoat
‘Second-hand stores are
suddenly buying up the
trusty old tartans, tweeds
and brogues that Granny
used to wear’
Woman’s best friend, Jacalyn, wearing a fur hat, cuddles up with Bill
BOQUHAN
ESTATES
the country people’s store
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excluding sale items.
Use promotion code BOQ2011
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Boquhan Estates
Mains of Boquhan
Kippen
Stirlingshire FK8 3JQ
Tel: 01786 870253
www.boquhanestates.com
Frox of Falkirk
Frox of Falkirk is more than just a frock. Frox has it all.
Frox for weddings, Frox for parties, Frox for cruising,
and Frox for stylish day wear. Stylish, sophisticated
outfits for all occasions, with our individual personal
approach we advise on everything, frocks, hats,
fascinators, bags, shoes and accessories. Timeless
sophistication for today’s modern woman.
Mum is one of the most important people at the
wedding, so it’s only right she should look her best.
There are plenty of bridal salons around, but not so
many outlets that cater specifically for mothers of the
bride and groom.
Frox of Falkirk is one of the few, housing
extensive collections from the finest fashion houses
in the World.
Owner Fiona Wilson says “At Frox there is an
initial consultation where questions like when the
wedding is will be asked, along with where, what the
colour scheme of the bridal party is, and perhaps most
importantly, what kind of style mum sees herself in.
Often mums are very unsure about what to wear to
the wedding as they have never been in that position
before - but once we have an idea how they see
themselves then we can move on. It’s fantastic to see
mum change from the shy lady entering the shop to
the proud and confident mum ready to face the guests
on their son or daughter’s special day.”
As well as beautiful outfits Frox has fantastic hats,
fascinators, shoes, bags and accessories all matching
perfectly.
Fiona and her staff take pride in making customers
feel at home, with no rush, no hassle, no pressure,
only honest helpful advice in the most pleasant
relaxed atmosphere.
Frox Of Falkirk
16-18 Newmarket Street Falkirk FK1 1JQ.
Frox of Falkirk
is more than
just a frock!
All of the above
outfits available
from December
onwards
Open Mon-Sat 9.30am - 5pm
Sunday opening from Dec 2011 11am - 4pm
16-18 Newmarket St,
Falkirk FK1 1JQ
Tel: 01324 611350
www.froxoffalkirk.co.uk
Fashion
... and looking more
laid back with a cosy
ivory v-neck jumper,
simple blue silk scarf
and beige tartan
trousers
Jacalyn wearing
fur jacket and hat,
a beige woollen
jumper and green
tweed skirt ...
SCONE PALACE
Once the crowning place of the Kings of Scots, Scone Palace
occupies a unique position in the history of Scotland.
A breathtakingly beautiful place of power and mystery and the
rightful home of the celebrated Stone of Scone - also known as the
Stone of Destiny. Scone Palace is regarded as a national treasure
and is revered as the historic jewel in the crown of Scotland.
Today, Scone Palace, just outside Perth is the home of the
Earls of Mansfield, and a 5 star visitor attraction to visitors
from around the world. There is so much to see and enjoy at
Scone Palace, the history, the art and antiques, the superb
landscape and architecture, fun for the children, shopping and
exploring that one visit is never enough.
Scone Palace is also a first class unique venue and is extremely
popular for corporate hospitality, concerts, conferences, family
celebrations and of course, weddings. This website gives you a
taste of the Scone Palace experience but there is no substitute for
the real thing. Come and see for yourself!
Whether you’re planning a celebration with family and friends,
corporate hospitality, a conference, a product launch or a
wedding, Scone Palace combines a unique heritage and stunning
location with the services of a dedicated team of professionals
focused on ensuring your event is a glittering success from start
to finish.
Sarah looks cosy
wearing a fur jacket
over beige tartan
trousers, cream
woollen jumper and
silk scarf
Jacalyn is
wearing a
tweed jacket,
wide stretchy
belt and a
classy silk scarf
Christmas
Christmas
By Karen Carruth
Throughout the year, we come across some fabulous cottage industry
crafters, potters, food producers and artists here at Country Lifestyle
Scotland. And what better time of the year to lend support to these talented
Scots than at Christmas, when we have no excuse not to buy those special,
one off, not available on the High Street finds. We have tried to keep our
Julia Sm
My life story...
STYLISH INTERNET boutique
Folly has added this beautifully
bound 1080-page life diary
available in black and neutral to
their collection.
Designed to allow anyone to
literally record the events of a
lifetime, the ‘My Life Story’ diary will
help you to remember the special
moments you have experienced, the
friends you have made, the places
you have visited, achievements,
favourite books and films, ambitions
and much more.
The diary features a map of the
world and one of your body to
be filled in as you wish. There is
space to record every year that’s
important in your life and add
photos and memorabilia.
So much nicer than tatty
notebooks or online blogs, the
diary will become something that
you treasure and is suitable as
a gift to yourself or anyone else,
even new babies whose parents
can start to fill it in for them.
Cost: £34.95
From: www.follyhome.co.uk
Tel. 01455 631984
RSABI, Scotland’s only charity dedicated to helping people who have depended
on the land, is once again selling a selection of stunning Christmas cards, all
proceeds from which will go towards the work of the charity.
This year’s 2011 collection of RSABI Christmas cards are available to order
now.
There are eleven totally original images relating to farming and the countryside
in Scotland, images kindly provided to the charity by artists and photographers
from around the country.
There are two price categories: eight cards and envelopes in each pack
- £5.50 per pack, including packing and postage to UK addresses.
Also a ‘lucky dip’ selection comprising three packs of 10 cards each drawn
from four images. £10.00 including p&p.
Please allow 21 days for delivery.
www.rsabi.org.uk or Tel. 0131 472 4166
Who wasn’t searching the
shops last year for a pair of
these ... only to find that you
were too late. Do you worry
about slipping on the ice,
snow or mud? A pair of Ice
Grippers, with non-slip studs,
over your usual footwear for
better grip and with easyfasten straps will keep you
upright, when all around are
practising their ice skating
techniques.
Choose from small (2-4),
medium (5-7) or large (8-11) in
black or medium (5-7). Easily
pulled on over your usual
footwear.
Cost: £9.99
www.presentsformen.co.uk
Also available in most
outdoor clothing High
Street stores.
Confessing to having a
long-term relationship with
clay shows the passion
that Julia Smith has for
her work. Aiming to create
affordable, simple and
beautiful pottery which
people get pleasure from
using, Julia has been
throwing clay for 14 years,
enjoying the process that it
takes to turn a ball of clay
into a beautiful piece of
crockery.
Experimenting with
glazes to achieve subtle
hues and finding that using
light opaque glazes over
dark red clay really pleases
her, drawing simple line
drawing inspired by nature
are then prepared onto
transfers and fired into the
glazed surface to achieve
that unique Julia Smith
look.
Based at Ardersier,
near Inverness, Julia now
works from her quiet
garden studio, looking
out over the Moray Firth,
which is a change from the
globe trotting training she
undertook in the USA, and
then a career in Glasgow
doing private commissions,
community art projects and
workshops.
To buy online or to
commission a piece,
check out www.
juliasmithceramics.com
for lots of other designs, or
tel. 01667 462 742. Other
stockists are listed on the
website. Prices are in the
region of £16 for a mug
- so buying such a beautiful
treat isn’t going to break
the Christmas piggy bank.
gift ideas
Christmas gifts Scottish based, but there may be the odd one or two that has
sneaked over the border... but they were so good we couldn’t resist. Also we
think that the story behind some of these lovely things is important, so we
have provided as much information as possible for you to make an informed
decision. Hope you find something across these pages, that makes your
Christmas shopping experience, that little easier.
mith ceramics
Badger jug
£17
Badger mug £16
Bicycle
bowl £18
Bicycle
mug £16
The Duck bowl is £18
Blue tit mug £16
Christmas
Christmas gift ideas
Gillian Kyle
Tunnocks
teacake
wrapper canvas
tote bag £14.95
EX-YOUNG FARMER Gillian Kyle is a Scottish textiles designer and
creative director of Gillian Kyle Ltd, based in Glasgow. In 2008, when Gillian
graduated from the Glasgow School of Art, she decided to resist the move
to London that seemed almost mandatory to have a career in design, and
chose instead to create something special in Scotland.
After a few months, inspiration came over dinner with her boyfriend (now
husband), Tom, one night. Teacakes! Irn-Bru! Plain bread! All iconic Scottish
foods, which almost every Scot on the planet regards with enormous
affection. In the following weeks, Gillian began drawing and hand screen
printing at her kitchen table, creating a small range of textile products
celebrating the beloved unsung heroes of Scottish culture.
This year has seen the launch of a collection inspired by Tunnocks
caramel wafers (and why not!), Gillian says they she gave into the weight of
popular demand and has produced this range on bags, tea towels, aprons,
mugs, t-shirts and greeting cards. Another nod to nostalgia is her range
of Victorian food labels from the Shieldhall Co-op, this one she says has a
slightly more grown up feel.
And of course, as we all have Scottish blood
running through us, who wouldn’t be
tempted by her range created for
Glenfiddich whisky, under the banner
‘Gillian Kyle for Glenfiddich’. Currently
on sale at the distillery’s visitor centre,
and shortly to be on their website too.
All items available from www.
gilliankyle.com or from one of the 150
stockists that sell these Scottish
Glasgow gems. Full stockist details are
breakfast
available if you contact Gillian, by
zoom mug
leaving a message on the website.
£10.50
SCOTLAND’S NEWEST AND LARGEST
FREE WALKING MAGAZINE
Scottish Walks is available in both
print and digital format and is
distributed quarterly, free of charge,
across Scotland’s major commuter
cities, as well as across the country
with a targeted network of bulk
distributions into key locations.
To find out more or to subscribe call
0141 302 7718 or email
sw.subs@scottishwalks.com
To claim your FREE e-edition simply
visit www.scottishwalks.com
and register your details
Continued from page 29
Glasgow
breakfast
organic men’s
T-shirt £22.00
Victorian
lemonade
organic apron
£18.95
The Proof of
the Pudding...
Alnwick Rum Christmas Pudding
NOTHING SAYS that Santa is on his way more than the smell of
a Christmas pudding.
The Proof of the Pudding is a small cottage industry, based
in Northumberland, producing genuinely home made puddings,
turned out in small batches in a farm house kitchen and licensed by
the Alnwick Rum Company.
“Using my mother’s family recipe, top quality dried fruits and
glace cherries are soaked overnight in the legendary Alnwick Rum
and then combined with fresh oranges, lemons, apples and carrots
and steamed slowly in the traditional way. This special pudding is
moist and not too dark and receives lots of compliments!” says
Susan Green, the lady behind these fab puds.
The Proof of the Pudding offers a selection of own recipe
steamed and baked puddings made using only top quality
traditional baking ingredients, everything is carefully home made
in small batches to ensure an old-fashioned quality product.
Attractively hand-wrapped in muslin and tied with string, the puddings make an
attractive gift.
Available in a range of sizes, the puddings are perfect for the customer to simply
reheat and serve; the large sponge puddings are truly a dinner party delight!
The puddings are made in re-usable plastic bowls which are suitable for reheating in the steamer or in the microwave oven. They have an ambient shelf life of
nine months from the date of production – and make a perfect gift!
Be warned, if you go on the website, there are puddings of all descriptions,
chocolate, raspberry and almond, golden syrup pudding... lots of temptation is
to be found there. All can be ordered online, just think how excited you would be
opening that parcel when it arrives.
For more information please contact Richard or Susan on 01665 602505 or see
www.theproofofthepudding.co.uk.
Furniture Farm
Sheepskin Footstools
It all started 16 years ago
with the creation of the
first sheep for my daughter.
From that friends and
relatives who saw it wanted
one and the rest as they
say is history. The first bull
came along pretty soon
after as we expanded our
breeding program to fulfill
that need.
The bulls now make up
75% of Furniture Farms
product range. As our expertise continues to become more refined. Our
animals are often bought as presents for farmers, vets, other animal admirers
and those who would like a trouble free pet (ie completely housetrained No vets bills - No fuss diet). They become part of the family.
At Furniture Farm we
create sheepskin footstools
and seats from the finest
natural materials. These
wonderful pets come in
a variety of colours and
sizes. Order yours today!
FURNITURE FARM
SHEEPSKIN
FOOTSTOOLS
Completely housetrained! Fuss Free Diet!
No vet bills! Sponge clean and brush dry!
Wonderful pets, become part of the family
and make excellent presents.
Our bulls and sheep have been
making people smile for over twelve years.
Ideal Christmas gift
For further information please call
01638 751 830
Mail order most welcome!
www.FurnitureFarm.co.uk
For more information
please telephone
01638 751 830 or visit
www.FurnitureFarm.co.uk
Christmas
Christmas
gift ideas
Frame the kids’ masterpieces
A4 Triple Art Frame - £24.99
MOST PARENTS have walls full of
their little ones’ works of art, but now
an innovative idea will allow those
pictures to be displayed and updated
in a simple and stylish way.
The Articulate Gallery is a slot sided
picture frame especially for the display
of 2D and 3D children’s artwork. It
takes the childrens’ pictures off the
fridge door and places them in their
rightful place in a frame on the wall in
an instant.
Featured on the new BBC 2 show
‘Britain’s Next Big Thing’, the frame
was also on our screens on Dragon’s
Den, where Peter Jones, and Duncan
Bannatyne liked the product so
much, they both bought one there
and then.
Since filming the new BBC 2
show, the Articulate Gallery has also
managed to find its way into Boots,
Tesco online, Paperchase, A-Space
and many others, including around
200 independent retailers and a
number of online retailers.
For further information please
contact The Articulate Gallery
on 0141 416 4105 or e-mail:
colingilchrist@articulate-scotland.
org
www.articulategallery.co.uk
John Deere
puzzle box
A4 double art frame, £19.99
A4 single art frame, £14.99
Stramash - the
Scottish board game
IT’S GREAT fun for two to six players,
from eight years to awfy auld!
Easy to learn...not so easy to master.
All you need to do is get your laddies
round the board to the safety of your
castle.
If you’re first, you’re the Muckle Stoater!
Easy. Except your opponents are
all trying to do the same and they’ll do
everything they can to stop you!
Every time you play Stramash it’s
different. The board is made up of high
quality wooden pieces so you use the
required number of pieces depending
on the number of players.This means
everyone is near enough for maximum
close combat! It’s a real Stramash!
Unlike other games, you don’t have
to rely on the luck of the dice. You use
playing cards which means you have
a choice of moves and can use tactics
that help you to achieve your cunning
strategy.
You may think everyone is out to get
you...so get your retaliation in first!
Watch out for the Bonnie Fechter!
When he’s on your side he’s great. When
he’s with your opponents he’s a kittlie wee
man.
Not only is Stramash an excellent
board game, it is beautifully designed
and ingeniously made to make it uniquely
different from all other games.
Presented in a high quality buckramcoated box, you have everything you
need for hours of fun and laughter with
family and friends.
Six high quality, wooden, interlocking
boardsides, or mashies, give you the
flexibility to make the game consistently
enjoyable, no matter how many players
there are.
Three packs of cards, including
Stramash’s own Bonnie Fechters and 36
coloured marbles are all you need...oh,
and a healthy dose of sleekitness!
Stramash makes a great gift for friends,
family or even yourself.
www.stramashgames.co.uk
Cost: £34.95 + P@P
Four times the family farming
fun! There’s nothing quite like a
puzzle to bring father and son
together on Christmas morning.
Especially great for those
little ones mad about digging,
ploughing and driving, this new
John Deere Puzzle-Box will keep
them entertained for hours on end
as there are four unique puzzles
to complete in each set.
The colourful keep-sake boxes
come with an easy carry handle.
The pieces can be tidied away
neatly back in the box when
playtime is over.
Cost £14.00.
www.amazon.co.uk
Silly Monty gets a
surprise!
INTRODUCE THE little
people in your life to
Monty the Dalmatian.
He spends his days,
during this adventure, in
the farmyard with all his
friends. Monty is quite a
haughty character, and
his farmyard friends set
out to teach Monty a
valuable lesson.
Written by Gayle
Clarke, from Bearsden,
this is the first in a
series of Monty-based
adventures that will
delight pre-school
children.
Gayle says: “I have
always wished to have
the stories that I read
to my grandchildren published, and I am delighted that Monty has finally come to life. There are lots more
Monty adventures to come, and I hope that other children enjoy him as much as my little ones have.”
ISBN: 978-0-9570946-0-4
Cost is £5.50.
Available from good independent booksellers, or you can purchase by
emailing montyadventures@virginmedia.com or log onto www.weemackaypublishing.co.uk.
Kid’s gifts continue on page 34
Sidney, the old grey tractor
SIDNEY THE
old grey tractor’
by author
Jeremy Hulme,
is a charming
collection of
adventure stories
featuring Sidney,
a vintage Ferguson tractor, and Beth, his Border Collie sidekick.
Set in the idyllic countryside of your childhood imagination, these gentle
stories of rescue and redemption will bring a smile to your face as you read
them to your child. Evocative, original watercolours accompany each tale.
The book also features a unique farmyard alphabet where ‘A’ stands for
animals, ‘M’ is for muckspreader and ‘U’ is for udder. The alphabet is based
around agricultural terms.
The author, Jeremy Hulme, says: “Anyone who has ever worked an
old tractor, or even seen one, knows that they have a personality. My old
Fergie was a brute to start, but once going was honest and faithful – just like
Sidney, and come to think of it, like Beth the sheepdog too.”
Hardback book,
aimed at the 0-5 year
old market.
Because kids will be kids
Breathable waterproofs
for ages
12 months to 10 years.
Fantastic fleeces and sweatshirts
with country designs.
New in:
Lazy Jacks Casual Wear
For Adults & Children
The book can be
ordered directly from
the publisher 01732
700839, (www.
boundoriginals.co.uk)
or through your local
bookshop.
Cost is £5.99
ISBN: 978-1-90618102-4
For quick ordering, order online at:
www.puddlejumpers.co.uk
or call 01298 83812
Christmas
Eco-friendly gifts ‘Made By Mum’
“I started by going to local craft fairs, all with
WORKING FROM her Perthshire home,
a good response, and it also gives you the
Jacqueline Bonner has created a terrific
opportunity to talk to customers, build up a
handmade children’s accessories business,
relationship, which I love doing,” says Jacqueline.
which has matured from the necessity to find
Moving onto bigger shows, and expanding her
eco-friendly items, that just weren’t available
range to include the popular crayon wallets, for the
when she needed them for her own brood.
little artists, and baby blankets, the company has
“It just didn’t feel right, the huge amount of wet
really taken off.
wipes that I was throwing in the bin, I was aware of
“I applied to join 3D2D, which is a collection of
the amount of waste that my kids produced, and I
crafters, and artists that create handmade products,
started to look for alternatives.”
involved in exhibiting at large crafts shows and
Jacqueline, who has always had an artistic, creative
events, and you have to be screened before they let
bent, did some research and found that bamboo
you join.
was getting something of a positive name. Naturally
“I was successful, and that led me onto going to
sustainable, soft, regenerative, extremely absorbent,
the Highland show this year, which was a huge,
hypo allergenic, it doesn’t stick to the skin, and it
brilliant, learning curve. Previously I had also
has natural breathability, keeping skin
exhibited at Scone Game Fair and
comfortable and dry for longer.
was blown away with the response,
All excellent credentials for a
and the Country Living Christmas
material to be used against
fair.”
babies sensitive skins.
New products are currently being
Jacqueline says: “I initially
put through the sewing machine
made up my own bibs, after
in time for Christmas, keep an
sourcing the bamboo from
eye on the website for the new
China. Then I tried making face
range, which just might include little
pads, which were excellent
essentials to make mum’s life a little
for wiping little faces and
easier, and not just for the little
hands, using only water. I
‘uns.
could then just throw them
■ You can buy online at
into the washing machine
www.madebymumshop.
along with everything else,
co.uk or at email.
reducing the amount of
madebymum@hotmail.
waste going out with my
Large crayon wallet £14.00
co.uk
household trash.”
Made with Love
by Mrs Booth
Puppies baby bib, eco hypoallergenic bamboo, £6.50
Face
pads
– eco
reusable
bamboo
£10.00
Reward
stickers £4.00
JUDITH BOOTH is an independent designer based in North
Berwick, East Lothian, creating charming gifts for children
with an educational twist and strong emphasis on design.
She began designing her own range when she was
unable to find the kind of colouring books and pictures she
remembered from her own childhood. Simple, colourful and
uncomplicated – fun, appealing and helping kids learn their
ABCs.
After consulting with teachers and early learning specialists,
Judith produced the Alphabet Frieze, followed by
the ABC Colouring Book and Playtime Primer.
Her experience in graphic design was invaluable,
especially in sourcing quality UK print suppliers
who could fulfil her eco-friendly demands.
Mrs Booth products are now stocked
by discerning gift shops and boutiques
around the UK and online, or can be
accessed directly from the website at
www.mrsbooth.com.
The full range now includes Alphabet
Friezes, Playtime Primers, Colouring
Books, Pictures, Reward Stickers,
Personalised Thank You Stationery,
Occasion Cards and new Gift Wrap.
Email: mrsbooth@mrsbooth.com
Website: www.mrsbooth.com
Tweet: mrsboothcom
Playtime primer and
free stickers: £5.00
Alphabet favourites’ from £21
Be a champion
snowballer with this
ingenious device that
will make sure you
make perfectly formed
snowballs every time.
With two snowball
makers in each pack,
it offers the perfect
opportunity to stack
up on ammunition and
fight it out with a friend.
Plastic scoop with scissor-action handles.
Cost: £8.99
www.presentsformen.co.uk
LAWRIE & SYMINGTON
COUNTRY SUPPLIES
LANARK AGRICULTURAL CENTRE
Come and visit our country supplies shop for a wide selection
of country clothing including an extensive range of
Sherwood Forest clothing, Horseware Ireland
and Musto to name but a few.
All at very competitive prices save on Joules with 20% off
Lots of Christmas Gift ideas in stock
Also animal feed, animal health equestrian range, pet food,
gardening, footwear, hardware and general supplies,
household goods, jams,etc.
Open Monday to Friday 8am – 5pm ● Saturday 9am – 1pm ● Sunday 10am – 2pm
All enquiries - Tel: 01555
660 099
Christmas
Take your pick
from the leading
cookery schools
in Scotland
HERE ARE some of the well
Give the gift o
known cookery schools in
Scotland, but a search through
the internet may reveal more in
your locale.
NAIRN’S COOK SCHOOL
Contact: Port of Menteith, Stirling.
Tel. 01877 389 900
Web: www.nicknairncookschool.com
HYNDBERRY
Contact: Catriona Staddon, 22
Craigmount Avenue, Edinburgh.
Tel: 01506 467132
E-mail: catriona@hyndberry.co.uk
Web: www.hyndberry.co.uk
KINLOCH LODGE
Contact: Sleat, Isle of Skye.
Tel. 01471 833333
E-mail: menuclub@clairemacdonald.com
Web: www.claire-macdonald.com
MARTIN WISHART COOK SCHOOL
Contact: Cook School by Martin
Wishart, 14 Bonnington Road
Edinburgh EH6 5JD
Tel. 0131 555 6655
Web: www.martin-wishart.co.uk
BRAEHEAD COOK SCHOOL
(See main feature).
Contact: Braehead Foods Cook
School, 7 Moorfields North Industrial
Park, Crosshouse, Kilmarnock.
Tel. 01563 550008
Web: www.braeheadfoods.co.uk/
cookschool
EDINBURGH SCHOOL OF
FOOD AND WINE
Contact: The Coach House,
Newliston, Edinburgh.
Tel: 0131 333 5001
Web: www.esfw.com
KRUA THAI
Contact: Krua Thai Cookery School,
19 Liberton Brae, Edinburgh.
Tel: 0131 664 3036,
E-mail: contact@kruathai.co.uk
Web: www.kruathai.co.uk
THE COOKERY SCHOOL IN
GLASGOW
Contact: The Cookery School, 65
Glassford St, Glasgow G1 1UG. Tel
0141 552 5239 Web:
www.thecookeryschool.org
email: info@thecookeryschool.org
LET’S COOK
Contact: Let’s Cook, Netherfield,
Abernethy, Perthshire PH2 9LL
Tel. 07932 642605
http://letscookscotland.co.uk
State-of-the-art kitchens await you at the Braehead Cook School in Kilmarnock
By Karen Carruth
COOK SCHOOLS are something
of a recent phenomenon. In years
gone by, you learnt how to cook
from whoever fed you, generally
your parents.
Now, with the onslaught of
celebrity chefs on every TV station
at almost every hour of the day, if
you are not creating culinary delights
for every meal, the guilt is upon you.
What better way to gently nudge
your nearest and dearest into
cooking something fantastic for you,
than presenting them with a cook
school voucher direct from Santa.
Booking up for a cook school
experience is rather intimidating.
First, it can be costly; and, then,
who is going to be sharing your
experience? So I went along to the
Cook School at Kilmarnock, part of
the Braehead Foods empire, to find
out for myself.
The Cook School was custombuilt in 2009, attracting some of
the country’s top chefs to work
in the state-of-the-art kitchens,
restaurant and shop based at
Braehead Foods’ £2.7m food
factory in Moorfield Industrial Estate,
Kilmarnock.
The brainchild of businessman
Craig Stevenson, the school is
now flourishing in popularity and by
reputation.
My day started at 9.45am with
tea and a chance to meet the other
attendees. With six of us signed up
for a curry day, it was a comfortable
number, allowing our chef, Philip
Lewis, enough time to make us all
feel individually cared for.
A quick pep talk, explaining
the flow of the day, health and
safety and the like, and then we
were led through to the kitchens.
A workstation is allocated to
each person, all mod cons at the
fingertips and best of all – there is a
dish washing fairy who flys around
picking up your dirty dishes and
returning them clean before you
even notice they’ve gone. (We all
offered to take him home, but he
wasn’t open to offers.)
Everything you need is at
hand. Everything. It avoids clutter
throughout the day and clarifies the
thought process – if there are two
bowls at your workstation, then you
will only need to use two bowls.
Our menu to tackle consisted of
three main courses – Goan seafood
curry, Beef rendang, and Chicken
tikka with carrot and chickpea
salad. Along with that, we had a
demonstration of how to make naan
bread and the perfect pilaff rice.
Following recipes is one thing,
having a chef stand in front of you
explaining the process behind each
action, is quite fascinating.
Never before did I realise the
chemical reactions involved in
creating good food. I wonder now
how I ever managed to create a
plate of edible food without knowing
the hundreds of tips that were given
out during demonstrations.
The reason why you have to add
one ingredient before the other;
don’t panshake your meat when
browning, or it releases water
and it won’t brown; resting meat
really does make a difference;
adding salt at the beginning of the
cooking process means you add
much less as it draws the flavours
out and balances, rather than the
1960s mindset of throwing two
tablespoons over everything before
you put the first taste in your mouth.
It was both interesting and light
hearted.
Philip Lewis, a young, laid back
chef with plenty of anecdotes and
banter to keep the group feeling
relaxed, was at ease and fully in
control at all times. No aggressive,
hand waving, cheffy behaviour
from him (he says that costs extra!).
Even a forthright vegetarian found
her request to change the recipes
happily accepted and catered for,
producing a delicious vegetable
rendang tangine.
By lunchtime, the group were
ready to eat the rubber strip around
our individual fridge doors, but
thankfully our finished meal of
Chicken tikka was ready just in time
to save us from a riot.
“Just cook one of the skewers if
you wish to take the other home.”
Ha, foolish man, doesn’t he know
who he was dealing with. The group
retired to the adjoining dining room
and polished off all the tikka along
with the salad, enjoying an exquisite
selection of naan bread.
Quarter of an hour later, we were
back at the demonstration bench
(seated, so don’t worry about being
on your feet all day), being shown
the Beef rendang. A dry beef curry
made with chuck (shoulder) steak,
and a blend of dry spices and a
home made paste.
Of course, since we were being
treated like royalty, all the really tricky
processes were demonstrated to
us, but when we went back to our
benches, some of them had already
been carried out and we would find
things like our spicy paste already
blitzed and presented in a premeasured pot. It saved on time and
allowed us to fire ahead with getting
our curry into the oven for the two
hours it needed to cook.
No time to waste, the Goan
seafood curry was up next. Doing
my usual, nose turned up at the
mere mention of fish, Philip assured
me that this curry would change my
of cooking!
mind. If fish fingers every week for 15
years while staying at home wouldn’t
change my mind, I doubted some
fancy fishy curry would do the job.
But, it was a very simple and
quick dish to prepare, comprising a
fine tasting broth which cooked the
fish, it took less than 15 minutes to
have it ready.
Ever the optimist, Phil encouraged
me to try some ... and sure enough,
it was delicious, with a delicate spice
that didn’t overpower the fish.
I wasn’t brave enough, though, to
try a mussel, but I did try the bream,
salmon and monkfish – and they
were flaking at the finest touch, even
after cooking for such a short time.
Am I a convert, well, we will see.
Those with enough space left,
polished off their Goan curry, while I
boxed mine up to take home along
with the Beef rangang for the hungry
troops at home.
Back in the dining room chatting
with my new foodie friends,
everyone was offered a glass or two
of wine, along with their meal, with
tea and coffee readily available. As
we were running a little late, a ginger
and lime macerated fruit salad was
presented (the recipe was in the
pack) for us to finish off our day.
Everyone was happy, relaxed
and upbeat about being able to
re-create the dishes at home. The
group consisted of a mix of ages,
Cook school vouchers are a perfect
Christmas gift – Karen Carruth went
along to Braehead Cook School to
join in the culinary fun.
from mid-60s, to mid-30s. A couple
came along too, I imagine that
it would be an ideal day out for a
couple, they were certainly enjoying
themselves.
The skills learnt were transferrable
to other types of dishes and
Step by step demonstrations on how to make amazing dishes, before you
attempt to give it a go yourself
throughout the day, Phil ‘pioneered’
(his word, not mine) the message
that using local and fresh was best.
The beef we used was from
a Simmental, sourced from
Nethergate Larder, in Dunlop, which
is a local specialist meat producer.
He talked about cuts of meat, the
importance of using traceable food
sources, and encouraged us to
support your local butcher (rather
than your local supermarket meat
counter). All good advice, which I’m
sure rural people will echo.
So, at just after 4pm, time was up
and we gathered up our goody bag,
packed our free apron into our bags,
and took our boxed up food home
to show off to our family.
Top marks for Braehead Cook
School , can’t fault them. A lovely,
educational day, with like-minded
people, enjoying good food. I’ll be
dropping strong hints for vouchers
for my Christmas.
And, finally, there’s no need
to think that it all costs a fortune
– class prices start from £25 for kids
classes, adult half day courses are
£50.
Edinburgh New Town
Cook School
Edinburgh New Town Cookery School is based
in the heart of the capital. The school offers
a range of courses, which include one day
workshops, evening classes, one week courses,
one month courses, three month and six
month professional courses. During the school
holidays there are children and teenager’s
cooking courses as well as family cooking days.
The school has links with outside lecturers who
come in to teach other courses; for example
Tom Bruce Gardyne, the drinks writer for the
Glasgow Herald, hosts the popular Beer and
Food Matching evenings as well as some wine
tasting courses. Liggy’s Cakes of William Street
run cake decorating classes at the school too. The
school is accredited by the British Accreditation
Council and their students go on to
have jobs in many different areas of
the food industry. The school has
been chosen by Queen Margaret
University to teach their Hospitality
students to cook. The popular One
Month Cookery Course is ideal for
both school and university leavers. It
prepares them for jobs in Ski Chalets,
on board yachts, in villas and shooting
lodges and is a perfect course to take if
you want to learn a transferrable skill.
This March there will also be a one
week Patisserie Course for those who
would like to learn more about the art
of making pastry. The school is run by
the Principal, Fiona Burrell, who is an
experienced teacher and writer. She
has been teaching people who want to
enter the food industry for the last 27
years.
Putting you on the
right path to becoming
a successful cook
From one day workshops to inspire your cookery
passion, to a six month diploma course to set
you up as a professional chef, we have something
for you.
Courses include:
• One/two day workshops on a variety of topics
• One/two week courses to suit all abilities
• Longer courses of one month, three months
and six months
• Children and teenagers holiday courses
Gift vouchers are available and make
the perfect present!
For booking and information please visit
www.entcs.co.uk
7 Queen Street, Edinburgh, Scotland EH2 1JE 0131 226 4314
Christmas
Something just for
the grown ups...
ups...
We are all chasing our tails trying to keep up with
the demands of busy lives. However, booking some
quality time away with your beloved is a priceless
gift. The Hideaway Experience has taken all the
stress out of picking out the ideal package, as they
have launched their ‘Do not disturb’ gift boxes, ideal
for Christmas, or any time of the year that you need
some uninterrupted time for two.
FOR A unique and very special gift to make a heart skip a beat, try one of these
gorgeous “Do Not Disturb” luxury gift boxes for two from The Hideaway Experience,
luxury couples only lodges, at Auchterhouse, on the outskirts of Dundee.
Choose from Do not Disturb “Dirty Weekend”, Do not Disturb “Lovers Feast” and Do not
Disturb “Revitalise Us”.
Each giftbox offers you and a special friend a ticket to 48 or 36 hours of blissful indulgence,
privacy and peace in your own self-contained Hideaway, complete with personal spa, roaring
fire, hot tub and five star luxury.
The Hideaway Experience is Britain’s only purpose built, five star retreat for couples only and is
situated at the foot of the Sidlaw Hills in Angus, Scotland.
You can choose to stay in your very own personal Lovers’ Hideaway, Honeymooners’ Hideaway
or Old Romantics’ Hideaway. Each is hidden away from the other, to allow for total privacy.
As well as a ticket to precious time alone as a couple, each gift box has its own character:
• The raunchy Dirty Weekend box contains a selection of top of the range Agent Provocatuer
massage oil and Agent Provocatuer game, a copy of the Kama Sutra – all beautifully packaged and
presented.
• The indulgent Lover’s Feast box is full of local foodie treats for your stay at the Hideaway. You’ll
find a voucher for dinner for two at a renowned local restaurant, plus a voucher for a hamper with a
range of local food which will be supplied during your stay, a bar tender’s guide to making your own
cocktails and an aphrodisiac’s cook book. To whet your appetite for the indulgence and feast to
come, you’ll also find divine hand made Berry Scrumptious chocolates.
• If you’re opting for Revitalise Us, then merely opening the box to the heady, aromatic scent
of Molton Brown reviving bath oil, body cream, sleep enhancing temple soother and a bottle
of relaxing Yuan Zhi Ambiente designed to soothe your mood and relax you. You’ll receive a
massage voucher for two full body massages which you can enjoy during your stay and a guide to
some of the most romantic walks in the local area.
These Do not Disturb gift boxes are simply perfect for Christmas, birthdays, anniversaries,
honeymooners Valentine’s...... or just to say I love you.
And for extra special occasions, bespoke gift boxes can be created to order. Prices start at £399.
For more information , or to book a few days away, please
go to www.thehideawayexperience.co.uk
Tel. 01382 320 261
Christmas
Islay Spalding Kilt Pins
Buying a lasting gift for a man, that isn’t jewellery, can be quite difficult. But here is
a wonderful selection of bespoke kilt pins that will be treasured for years to come.
Made by Islay Spalding, who is a jewellery designer and maker, based in Dundee,
Scotland. Islay’s aim is to create unique pieces that are unusual and distinctive yet
practical and pleasing to wear. She believes in quality craftsmanship, meaningful
design and specialises in bespoke commissions for kilt pins and contemporary
jewellery.
Islay’s kilt pins are an abstract take on the traditional style and fabricated in silver
using a variety of hand techniques. If you have a design in mind, Islay can create a
bespoke kilt pin which will be unique to you. Islay feels that it is important that the
kilt pins have a special and personal meaning to the wearer, and also be practical
enough to be worn everyday on the kilt.
Islay’s work is available to order through her website at www.islayspalding.
co.uk and her workshop is open to visitors by appointment. Her kilt pins also
available from Tayberry Gallery in Perth, prices start at around £180. Please email
Islay at islayspalding@gmail.com if you have an enquiry.
Bay Citrus for men
shaving set
Make shaving less of a chore
and more of a pleasure with
this luxury shave set. Contains;
rosewood shave bowl, shave
brush, shave soap 100g and
cologne body splash 150ml.
Cost: £35.00
Go to www.arranaromatics.
com, products also available
from most department stores.
Fur, feather and Fin leather and
canvas - washbag
Featuring a proper hook and more pockets than
a billiard table. All the space needed for the well
groomed gentleman’s wash kit. Folds neatly to a
discreet and easy to stow pouch. Cost: £36.00
www.furfeatherandfin.com, Tel. 01243 811 844
Bay Citrus for
men wash bag
A stylish mesh toilet bag with a bath and
shower gel 150ml, post shave balm 150ml
and saddle soap 100g.
Cost: £20.00
www.arranaromatics.com
with men in mind
The best shot of the day! Fill this miniature cartridge with your
favourite tipple. Fits into a cartridge bag or belt – but not into your
gun! Cost: £3.99 from www.presentsformen.co.uk
For big kids – the popular chocolate
advent calendar from John Deere
is available from participating John
Deere dealers, or order online from
November at Cost: £4.16
www.JohnDeere.co.uk
Pocket handkerchiefs
Large 100% cotton handkerchiefs make
a great gift or stocking filler. 21” square
pack of three with two colour sets to
choose from. Cost: £6.50
www.furfeatherandfin.com
Brady Hunters flask
and tots
Superb stainless steel flask
and four 1oz tots in a fine
grain leather case with an
ingenious leather top to
hold it all in place. 8oz
capacity. Perfect present
for the shooting, fishing
or hunting man.
Cost: £55.00
Wellitops
wellington
boot
protector
No more creepy crawlies
or rain to ruin your boots!
Just clip this ingenious
clip-on cover and carry
handle to your
wellies to avoid
insect invasion
and soggy
socks!
Fits boot
sizes 3-12
Cost: £6.99
www.
furfeatherandfin.com
www.furfeatherandfin.com
Ghillie cuflinks
Hand painted enamel on
hallmarked sterling silver.
Shimmering lifelike rainbow
trout, the oval has a a fly motif
in a deep green enamel field.
Cost: £165
Piper Cufflinks
A stunning new design using
enamel that has pieces of 24ct
gold and silver embedded to
add texture. Beautifully crafted
in gilded heavy sterling silver.
These are works of art for the
cuff.
Cost: £375
www.braybrook.co.uk
Tel. 0208 993 7334
Christmas - hampers
Hampers galore from Scottish deli
THE SCOTTISH Deli, owned by Alec and
Sarah Cruikshank, is based in Perthshire,
consisting of two shops – one in Pitlochry and
the other in Dunkeld. Both shops have such
a reputation now that they were nominated
for “Deli of the Year 2011”, with the Pitlochry
shop being commended and the Dunkeld shop
being regional runner up for Scotland.
Alec and Sarah are firm believers that the
Deli is out there…it’s the mountains, the moors,
Scottish Roots - £52.00
(£8.50 delivery UK)
This hamper can be sent
anywhere in the world as all
the products are ambient.
It’s the perfect present for
relatives or friends living
abroad or in the UK, to help
remind them of their Scottish
roots.
the rivers, the lochs, the fields, the hedgerows
– home to some of the best foods in the world
– grown, nurtured, foraged and cherished for by
producers of undeniable quality. They believe
their fabulous hamper collection truly reflects this.
All their hampers, along with a huge selection
of Scottish Cheeses and other Scottish produce,
can be viewed and ordered through their website:
www.scottish-deli.com. Telephone orders can
be taken on 01350 728028 or 01796 473322
£5 from every
Hamper is
donated
to Help for
Heroes
Hampers can be sent throughout the UK,
and the Scottish Roots Hamper can be sent
internationally. This year it can also be sent to all
the British Forces Post Offices around the world
for £8.50 – this includes Afghanistan.
The “Scottish Roots” Hamper is also the
Scottish Deli’s charity hamper this year. For every
Hamper ordered, the Scottish Deli are donating
£5 to Help for Heroes.
The Scottish Deli - £98
(free delivery). Our most
popular hamper filled
with our best selling
products!
Flavours o
quality ham
The Burns’
Supper
£41.95
Flavours of Galloway are the
only dedicated food basket and
hamper company in Dumfries and
Galloway. A family run business,
they work with more than 35 food
producers, aiming to source all of
their additional services locally too.
Hampers can be delivered all
over the UK and across Europe,
but more importantly, they
promote Dumfries and Galloway
as well as the delicious food
offerings that exist within.
Their ethos is one of working
with their suppliers and helping
them to grow and prosper, whilst
also maintaining a commercial
business which in its own
right provides economic
regeneration across their
area.
They aim to deliver 3000
baskets for Christmas 2011
and a further 500 baskets
through next year.
The Galloway
Chieftain
£76.50
A Scottish cheeseboard - £42.00 (£8.50
delivery). A lovely selection of Scottish
cheeses from across Scotland.
Christmas trees it’s just not Christmas
without one!
Buy
Scottish
- and have
your tree
delivered
Dobbies
Scottish
hamper £75
www.
dobbies.com
of Galloway
mpers
Scottish Christmas Trees is a
family run web business based
in Kirkgunzeon, Dumfries, South
West Scotland, set up and
run by third generation farmer,
Rory Young (33). Rory has won
recognition for his Christmas
trees with awards for quality
across various categories.
All the trees are grown on the farm and follow strict grading rules before
being sent to a customer.
The trees are cut fresh to order then immediately dispatched to arrive in
the best condition possible.
The online shop allows you to book a tree for future delivery.
ScottishChristmasTrees is the UK’s longest established online website selling
Christmas trees where quality and customer service is paramount.
The Christmas trees are grown as a crop where sustainability is important.
For every tree cut for sale another one is planted - real trees are a renewable
resource, artificial trees will last a lifetime in landfill sites.
There are more than 250,000 trees of various types and sizes on the farm
at any one time. A real tree helps the environment – one acre of Christmas
trees (approximately 2500 trees) provides enough daily oxygen for 18 people
and will absorb approximately two tons of carbon dioxide a year. There are
also pot grown trees that can be kept for future years as well as a selection
of lights and decorations. Prices from £30.
www.scottishchristmastrees.co.uk Tel. 01387 760 234
The Solway Delight
£55.95
www.flavoursofgalloway.
co.uk
Tel. 01581 500245
Celebrity chef hamper
collaboration
CELEBRITY CHEF James Martin has launched an exclusive range of his
own-brand products with Highland Fayre, creating an exclusive range of
luxury gift hampers, boxes and baskets that are not available anywhere else.
Highland Fayre has been supplying luxury hampers since 1985 to
thousands of private and corporate customers throughout the UK and
Europe, becoming one of Scotland’s premier hamper companies.
James Martin, the presenter of the BBC’s Saturday Kitchen, commented
on the recent launch: “I’ve partnered with Highland Fayre to bring you some
of the finest gift hampers on the market today.
“We all enjoy a touch of luxury so why not treat someone to a hamper
containing a vast selection of gourmet treats?”
Family-owned Highland Fayre, Scotland’s premier hamper company, is
based in Perth. www.highlandfayre.co.uk Tel. 01738 639 222
As featured on our front
cover, this beautifully
decorated tree is
available at Dobbies
Garden Centres, across
the country, along with
a huge range of other
Christmas gifts.
Six foot lavish spruce
tree, £175 with various
festive decorations
pictured
www.dobbies.com
Christmas
Eeksie Peeksie ceramics
BASED IN Arbroath in Angus, this one-woman
cottage industry has found a comfortable niche
which is proving very popular with animal lovers.
Venetia Hill moved up to Scotland some eight
years ago, in order to fulfil her dream of keeping
chickens. Of course, with the chickens along
came Shetlands, goats, dogs and cats as well, all
of which have proved to be the basis for her new
business.
“I could see that there was a gap in the market,
as there was so much passion for farmyard
kitchenware that I thought I would create my own,
and here I am one year later, with a really busy
business, which I love,” says Venetia.
Fun and affordable, each piece is dishwasher
safe. “I want all my pieces to be used every day,
not kept for best. I would like to think that everyone
enjoys using these items, without worrying about
breaking them.”
Commissions are also welcome. With
prices as reasonable as butter dishes
for just £7.00, jugs at £10, your Xmas
shopping could be over with just one visit
to www.eeksiepeeksieceramics.co.uk
or tel. 01674 820766.
Baby
bottle
pouch,
which
can be
attached
to pram
handle
- very
handy
£20.00
Knitted lovelies from My Baboo
CHANGING CAREER from an architect to
running her own successful knitting business has
been a rollercoaster learning experience for Lynne
Seaton of My Baboo.
My Baboo is a collection of contemporary
products, designed and handmade in Scotland from
traditional materials with a modern twist. Choose from
handbags, home wears, collectable toys or you can
create your own with the ‘My Baboo Knitting Kit’.
Based in Balfron, in Stirlingshire, Lynne now works
from home around the needs of her baby girl (age 1) and son (age 7), trying
to keep up with the demands that her almost three-year-old business puts
upon her.
What began as a hobby, has now progressed into a business, supplying
shops across the country (around 80 stockists on website), and attending
craft fairs as, and when, she has time.
The bestseller are the sheep. Lynne laughs: “When I was an architect,
I never thought I would be saying my bestsellers are sheep!” But she has
now knitted thousands of them. “When I am concentrating so much on
producing the sheep, I do try to keep some time aside to
develop some of my other products, like my handbags,
the tea cosies, and my ever popular knitting kits.”
Some of Lynne’s products are also
felted which allows her to mould them into
shapes that they will keep, eg, a coffee pot
wrap, an egg cosy, and the delightful baby
bottle pouch, which can hang on the pram
to keep the bottle warm until needed.
All products are available online, prices
start from under £5.
Collectable sheep, from £7.50
www.my-baboo.co.uk
HANDMADE
WOODEN sign
which reads
‘Grandma’s
House Where
grandchildren
are treasured’.
It comes with
various sizes
of shaker style
hearts and can be
personalised with
all of grandma’s
grandchildren
(wording can be changed to read nana, mother etc).
Measures approx. 10in x 2in excluding rusty wire and hearts.
The sign comes with five hearts, if you don’t require five hearts, the
additional hearts will be left blank for decoration or extra names can be
added at a later date. Cost: £28.00 Web: www.mylittleloves.co.uk
Tel. 0845 269 4146
Harris Tweed Aye Phone cover
£19.00, brooch £17.00, purse
£24.00, go to www.bertiegirl.co.uk
or Tel. 01356 626968
Skye’s tartan
delights
THE TARTAN Company is a
small business based in Portree
in The Isle of Skye, designing and
making everything on site.
In time for Chrismas they have
a warm and cosy selection of
red woolly tartans to brighten the
gloomiest of winter moments.
Also, a new range of handbags
are being road tested by a local,
diligent and exacting team of
handbag experts!!
Visit them at www.
thetartancompany.co.uk and
get some warm woollens, hand
knits and bespoke Harris Tweed
designs delivered straight to your
door.
Become a friend on Facebook,
and be the first to grab discounts
and special offers.
As a special offer to all Country
Lifestyle Scotland readers enter
the code LIFESTYLE at the online
checkout and receive 11% off
your order, valid until December
20, with all orders over £40.00
with free postage and packing.
Tel. 0845 125 9749
Email. joan@thetartanco.com
www.thetartancompany.co.uk
Hand-made green slit orange, and
orange slice wreath, Cost: £13.50
Diameter : 25 cm. Available from
www.sachasmith.co.uk
OBAN EXPRESS - About The Company
Established in 1983, Oban Express Parcel
Service has been servicing the community
for over 28 years. This established family run
business provides a vital link for business and
the general public needing to send parcels,
pallets and more throughout Argyll and
the Islands and also much of the Lochaber
region. The company pride themselves on
their dedicated team of office staff, store
managers and drivers, all helping to deliver
a high quality, fast, reliable service direct to
their customers’ point of delivery.
The company has two depots, one in
Glasgow which has a 8,000 sq ft warehouse
which deals with local deliveries and
collections and also a drop off point for
various nationwide haulage companies. The
Oban depot sits on a 1.5 acre site with a
purpose built 10,000 sq ft warehouse, which
is used as the main distribution centre for
all goods which are trunked up from the
central belt region and of which many are
collected direct from customers premises.
They also offer a service to Fort William,
Campbeltown, Lochgilphead, Dunoon,
Rothesay and surrounding areas as well
as the Islands and provide a service from
these areas using their business partners
nationwide, not only the rest of the UK, but
worldwide if required.
The fleet comprises of some 38 vehicles
ranging from sprinter panel vans through
to articulated tractor units pulling a varied
range of specially designed tri-axle trailers.
Each vehicle in the fleet has been fitted with
a tracking device, which is useful in many
ways including giving customers information
on where their delivery is at any moment and
an expectant time for delivery to monitor
drivers’ skills and driving techniques and the
ever increasing price of fuel, can also help
with savings in that field.
Oban Express personnel are all fully
trained with modern track and trace scanners,
which many deliveries are made with which
allows customers to trace what stage their
delivery is at and after the delivery has been
made, go on-line to ascertain who signed for
the goods and at what time. Seventy-seven
full time employees all contribute with the
24 hour running operation of the company
which offers second to none delivery solution
in the West Coast of Scotland.
Christmas with Oban
Express Parcel Service
This Christmas let Oban Express
help you with any deliveries that
you may need, whether it be
toys, gifts, computers or maybe
something small, let them help
you get that special delivery,
delivered on time with a friendly
and ho ho ho manner.
OBAN EXPRESS WOULD LIKE
TO TAKE THIS OPPORTUNITY TO
THANK ALL THEIR CUSTOMERS
OLD AND NEW, FOR THEIR SUPPORT
THROUGHOUT THE YEAR AND
WISH THEM A VERY MERRY
CHRISTMAS AND A HAPPY AND
HEALTHY NEW YEAR.
OBAN EXPRESS
PARCEL SERVICE
Established family business providing an excellent service in and around the area .
Serving the community since 1983.
A commitment to quality, value and service...taking care of all your delivery needs this Christmas.
7A GLENGALLAN ROAD, OBAN, PA34 4HG
Tel: 01631 563745
218-228 EDMISTON DRIVE, GLASGOW, G51 2YT
Tel: 0141 427 2229
Travel
Your hosts, Willie and Rhona Forbes
A luxury break for
all the family...
...including your horse
By Susy Macaulay
WITH NOT much of a summer behind us and a long winter ahead,
quite a few of us have decided that taking a series of short breaks
reasonably close to home is the perfect way to beat the seasonal blues.
If that involves discovering one of Scotland’s best-kept secrets, so much
the better. But, I’m loath to share this one in a way, because I suddenly feel
it’s my discovery, all mine – but I have just returned a few days relaxing in a
cosy lodge tucked away in an enchanting, ancient landscape just minutes
from Scotland’s finest ‘tartan and shortbread’ country.
Loch Ness is not much of a secret, but there are roads
less travelled on the southern side of the loch which are
well worth the effort, and which lead to our destination
just outside Farr, in Strathnairn.
We approach it from the west and at Fort Augustus,
still bustling in November, we branch right instead of
travelling up Loch Ness. Immediately, the adventure
starts.
The landscape rolls out with flat valleys, lochs, gravelly
river beds and hills patched with muirburn, fringed with
trees all tinged with gold in the cool autumn light. It
makes you want to get out and walk along every ridge.
To get to Fearnag Lodge you bear right again at
Errogie and travel past places with fairy tale names like
Fenecreich, Boleskine and Gorthleck to the village of Farr.
The lodge is a farm diversification project by Willie and
Rhona Forbes of Milton of Farr. The couple wanted to
create self-catering accommodation with the bar set high
– relaxing, comfortable, eco-friendly, top quality.
Their 52 ha farm supports 300 Easycare sheep, but
with sheep prices poor a few years ago and the need
to think about something for their old age, the Forbes
decided to brave the SRDP process and applied to build
two self-catering holiday lodges.
Their application was turned down, but the couple decided to apply
again, this time for one lodge. “It’s not a process for the faint-hearted,”
Willie says, “but we got the green light at the end of June last year and
were open for business in March this year.”
They chose Dundee-based Lat-Lodge for their project, finding the
company’s combination of structural engineer and architect as partners
a reassuring one. Lat-Lodge fine-tuned their own ideas to create a threebedroomed log home, insulated and eco-friendly to the hilt.
The Forbes have nothing but praise for the company’s attention to
detail and quality. One of the most important things for the couple was
ensuring the lodge’s low carbon footprint, so it has a ground source heat
pump providing under-floor heating, and solar panels boosting the hot
water supply. A wood-burning stove provides an extra
burst of heat if required.
The interior design was Rhona’s domain. No fan of
clutter, she decided that frilly and fussy were out. She
has managed to create a look which is completely
modern, but still charming and rustic.
The open plan kitchen/living room mixes leather
and wood with natural colours dominating in the plaid
curtains and soft furnishings. The lines are clean and
simple, something which Rhona points out is not only
practical for guests, but easy to clean and maintain to a
high standard.
The master bedroom leads onto the balcony,
romantically underlit with deck lights, as is the patio
below. It has its own spacious bathroom – and there’s
another large shower room on the ground floor, with
disabled-friendly access.
There are many thoughtful touches to be discovered
throughout the house – it’s clear Willie and Rhona
want their guests to have a completely indulgent stay,
unwrinkled by any form of anxiety. There is wi-fi and
internet-enabled TV with a webcam in the lounge to
enable guests to remain connected with family and
business around the world, if they so choose.
With the balcony window open, we awoke to the sound of jackdaws
chattering in the large, ancient ash tree which seems to stand guardian
over the lodge. Willie, who can trace his Clan MacGillivray ancestry back
900 years in Strathnairn, has a great attachment to that tree. He admits
‘There are many
thoughtful touches
to be discovered
throughout the
house – it’s
clear Willie and
Rhona want their
guests to have
a completely
indulgent stay,
unwrinkled by any
form of anxiety’
Fearnag Lodge
The spacious
kitchen area is a
good focal point
The master
bedroom in
the lodge
Travel
to being passionate about his clan and local history.
He says: “Just imagine what that tree has
witnessed down the centuries, even the mighty
warriors of Clan MacGillivray as they marched
by, led by Colonel Alexander MacGillivray, of
Dunmaglass, on the eve of that fateful day at
Culloden Moor, in April 1746.”
Willie says he is happy to share his heritage
knowledge with visitors, especially those with Clan
MacGillivray connections – something which he has
researched extensively.
The Forbes’ hospitality even extends to horses.
The lodge is part of the British Horse Society (BHS)
‘Horses Welcome’ scheme, with its two stables,
paddock, water and extras such as hay, described
as ‘five star’ by the BHS – and so you don’t have to
leave your favourite equine friend behind when you
go on this particular holiday.
Going on horseback would definitely be the most
romantic option for exploring the nearby 50-mile
‘Trail of the Seven Lochs’, but using ‘Shank’s pony’
and cycling are other healthy options for exploring
Strathnairn, which boasts a network of quiet tracks
and roads to explore.
Fearnag Lodge may not have been open very
long, but its visitors’ book is already stuffed full of
rave reviews.
“We have even had visitors from the United Arab
Emirates who wanted to buy it,” Willie says.
■ Even at this time of year, Fearnag Lodge is
filling up fast.
Short breaks run until December 20 and
start at £187.50 for three nights. Full weeks
start at £375 in the low season.
Bookings on line at www.fearnaglodge.
co.uk or by phone on 01801 521463.
There’s no guilt when you go off
for a break to Fearnag, as you can
take your horse along to enjoy the
luxury accommodation
THE COOKERY SCHOOL GLASGOW CITY CENTRE
Xmas Vouchers from £29.50
One Day Cookery Course
include Cupcakes, Contemporary, Indian, Asian, Chinese, Chocolate, Baking, Breadmaking,
Pasta, Meat & Game, Adult & Child, Scottish, Fish, Seafood, Spanish and Vegetarian.
Evening Courses
include Cookery, Cocktail Making, Wine, Cupcakes and Chocolate.
Lunch Time Cookery Classes also available
~~~~~~~~
0141 552 5239
www.thecookeryschool.org
email: info@thecookeryschool.org
Travel
Bliss in the
bubbles! Each
lodge comes
fully equipped
with its own
private hot tub
Rest, relaxation and romance
at Kessock Highland Lodges
By Philippa Stephen
“TRULY AMAZING”; “We love
it and we will be back”; and
“The best you can get – a real
hideaway!” are just a handful of
glowing comments posted by
holidaymakers that have stayed
at the Kessock Highland Lodges
– which are cosseted within an
idyllic Black Isle setting just beyond
the Kessock Bridge, overlooking
the stunning Beauly Firth.
Here at Kessock Highland
Lodges, champion pedigree Beltex
breeder Donald Douglas and his
wife, Barbara, are your hosts – and
the enthusiastic reviews which they
have received for their hospitality are
most certainly justified, thanks to the
perfection which they have aspired
to provide from their luxurious private
self catering lodges, which gather
views over their croft land at Braes of
Coulmore and beyond.
Donald and Barbara are former
tenant farmers, of Little Dalcross, at
Croy, near Inverness Airport – the
farm at which both Donald and his
father, Fraser, were born and bred.
But the couple were fortunate
to be able to purchase their own
land to farm at Braes of Coulmore
in 1999 and after building their
own home here and moved in, the
following year.
Their relocation brought with it
the down-sizing of Donald’s farming
operation, with a dispersal sale
of sheep and cattle in 1999. But
Donald’s pedigree Beltex flock have
always stayed with him – now the
flock, including the renowned stock
ram Kinchyle Pistol Pete, which was
supreme sheep this year at Nairn
Show and champion at Dornoch,
with numerous other champions
in its midst grazes peacefully on
the croft around the Douglas’ new
holiday diversification, which brings
welcome additional income to their
small-scale farming venture.
The building and development
of the Kessock Highland Lodges
began last September, following
a number of years of extensive
planning and research, fully utilising
Donald and Barbara’s previous
experience of providing holiday
The stunning interior within one of the lodges extends into the en-suite
caravans at Little Dalcross. None
of this would have been possible
without the financial advice and
support of Scott Barclay from the
Inverness branch of the Clydesdale
Bank, they are happy to point out.
By January this year, the doors to
‘Beauly’ ‘Cromarty’ and ‘Dornoch’
lodges were opened to the first
visitors and holiday makers – with
the three eco-lodges, inspired in
name by their Black Isle setting and
in quality by chic boutique hotels
– and they haven’t looked back
since!
Each lodge offers all that you
need for the basis of the perfect
holiday in the true Highlands – a
warm welcome, a beautiful setting
and your own private state of the art
home from home for your stay.
From here you can enjoy the
independence, freedom and choice
to come and go as you please,
exploring the best of the North of
Scotland’s rural countryside or the
heart and vibe of the nearby city of
Inverness.
“Our secluded setting ensures
that each of our holiday lodges is
Continued on the next page
Travel
Spacious living and dining room with stunning views
Kessock Highland Lodges
not visible beyond the farm road,”
explained Donald, “so each is very
private and quiet, and the only
sounds you will hear are the farm
animals and bird song.
“Because we don’t have any light
pollution, on a clear night you can sit
outside on the balcony decking of
your holiday lodge and it is possible
to see a sky full of stars and the
reflection of the moon on the Beauly
Firth.
“The lodges, which each have
their own private hot tub in their
own secluded garden overlooking
the Firth, are perfect for a romantic
getaway or simply for a holiday of
rest and relaxation to just escape
from it all.
“The decked area on each lodge
leads directly down to that lodge’s
private hot hub,” added Donald.
The unsurpassed luxury and
exceptional authentic quality of the
lodges brings the fabulous finish
from outdoors, right into the heart of
the accommodation.
The Beauly and Dornoch lodges
each sleep two people, whilst
Cromarty sleeps four and all have
a premium, large open-planned
kitchen, dining and sitting areas, with
vaulted ceilings.
The bright kitchens are finished
with wooden work tops and gloss
units and from here you step down
into the dining areas, which offer
superb oak tables. The sitting areas
are finished with leather suites,
and have triple aspect windows
and patio doors encompassing
views over the surrounding fields,
countryside and south over the
Beauly Firth.
Lodges are also fully equipped
with the latest technologies including
mood lighting and i-pod docking
stations which provide music
through wall speakers in the sitting
The country view from the lodges – imagine sitting here with an
continued from the previous page
rooms and bedrooms, whilst there
are also flat screen televisions in
both these rooms.
A large separate bathroom in
each lodge is also fully equipped
with a whirlpool bath and a steam
shower for two with massaging
jets and music. Here, the family
provides complimentary toiletries
from Scottish Fine Soaps and fluffy
dressing gowns to relax in.
Within the larger ‘Cromarty’
lodge, the second bedroom can
be made up as a super king or as
twin beds and it also offers en-suite
bathrooms.
‘Dornoch’ lodge is dog friendly,
allowing guests to bring one dog
with them at a time, provided it is
kept on a lead at all times when
outdoors, as the lodges are located
within close proximity of Donald’s
sheep.
“Our croft, Braes of Coulmore,
is not organic but is as ecologically
appropriate as possible – as are the
lodges,” added Donald.
“Our pond is fed by rainwater
gathered from the drainage system
around the croft and buildings.
Our planted trees and established
gardens have encouraged wildlife
and birds such as red squirrels,
pheasants, heron, buzzards and red
kites are around regularly. We also
have swifts and swallows nesting in
summer.”
Charming small villages, wildlife
Donald Douglas with his prize-winning Beltex flock and its stud ram TSF
parks, breweries, castles, off road
bike and orienteering courses sit
at just the cusp of what is on offer
in the area surrounding Kessock
Highland Lodges.
But, of course, you don’t have
to stray from your lodge to do any
of these things, because you can
simply relax in your own private hot
tub, picnic by the croft pond, or
wander into the woodland or walk
down to the sea shore – and, of
course, the Firth itself is teeming
with wildlife including bottle nosed
dolphins, redshank, Oystercatcher,
ringed plover, dunlin, curlew,
shelduck and seals and their music
can all be seen and heard coming
up from the shore.
ice-cold glass of Chardonnay TSF
The lodges are located only five
miles from the centre of the city of
Inverness, and are also within easy
driving distance of Inverness airport.
As Barbara and Donald live on
the croft, they will not only meet and
greet you for your stay but are also
available to provide any information
that visitors might require about the
local area or their croft.
But turning back to those who
have experienced the Highland
getaway: “We had a fabulous
holiday from the moment we
The beautifully presented lodge kitchen
arrived,” continue the reviews of
Kessock Highland Lodge online.
“We were shown straight to our
lodge, as we were taken round
it just got better and better, it
was spotlessly clean, beautifully
decorated and furnished, light airy
and totally private.
“Everything you could wish has
been thought of, even towels for
our dog. The hot tub was amazing,
scenery and wildlife great, red kites,
buzzards and herons overhead.”
But, of course, there is only
one way to find out if you agree
with the reviews which enthuse
about the fabulous rest, relaxation
and romance on offer at Kessock
Highland Lodges – the proof is in the
pudding, as they say!
The usual availability at the
Kessock Highland Lodges is based
on short breaks Monday to Friday,
Friday to Monday or as seven nights
with entry on Monday, Friday or
Saturday, but Donald and Barbara
can occasionally accommodate
variations on these days.
■ If you would like
to contact Donald
or Barbara to book
your stay at one of
the Kessock Highland
Lodges at Braes of
Coulmore, you can
telephone 01463 731 839,
or alternatively access
their website online for
more information and a
contact form at www.
kessockhighlandlodges.
com
Outside one of the
Kessock Highland
Lodges, which each
boast their own balcony
over the beautiful Black
Isle landscape
DUNCRIEVIE LOG CABINS
To all visitors, thank you for
your custom, hope you can
visit log cabins in 2012.
The cabins are all authentic
round wood for couples
celebrating special events,
the cabins have been used
mostly with the need to
chill out in comfortable
private surroundings with
easy walking distance to the
Glenfarg hotel, and village
shop, Kinross the HEART
OF SCOTLAND is a 5 min
car journey, with many historic interest, the Kinross roundabout with the exits to north
of Scotland and Perth, Dundee or south Edinburgh, 30 minutes away, 5 farm shops
are in the area and, St Andrews home of golf, and coastal blue flag beaches are in the
vicinity. Walking on the Ochil and Lomond Hills, cycling, superb site for budding Artist or
photographers, the scenery and panoramic views change dramatically in various seasons,
the village is prime location for visitors touring central SCOTLAND.
ALL 3 Cabins have quality
furnishings: KS FOUR POST
BED. SAUNA, SEPARATE
SHOWER, PRIVATE PARKING &
GARDEN AREA, LARGE DECK
AREA FOR BBQ.
PRIVATE SPACIOUS
HOT TUB
ENCLOSED IN ITS OWN
SUMMERHOUSE LOG CABIN.
CONTACT HOSEASONS;
COTTAGES
08448-159-960
Bracken Log Cabin (S4468); Ashnowe (S4590).
Please mention codes on booking!
Christmas and 2012
New Year bookings
EXCLUSIVE retreat
for couples 5* star
AUTHENTIC
round wood cabin,
central scotland

gift guide - Country Lifestyle Scotland

Transcription

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