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Not just Bannocks & Brose!

Not just Bannocks & Brose!
Not just Bannocks & Brose!

December is a busy time for us, snow lies on the hill more often than not and the animal feeding rounds take longer whilst the days are shorter.  After the lull in November the restaurant & accommodation welcomes in many a festive party and the place twinkles with fairy lights.  Although we are busy, we find December gives us opportunity to reflect on the year past.  2017 was a year of discovery for us.  We run a small native rare-breed hill farm and operate a field to fork restaurant with rooms, where the accommodation is closely linked to the surrounding fields and environment.  VisitScotland 2017 Year of History Heritage and Archaeology gave us the opportunity to share our research into the farm’s history and learn how people have lived and worked the land for over 2000 years.  As a happy coincidence in 2017 we discovered Diana Gabaldon’s Outlander series and noticed the number of our visitors from overseas who had also been caught up in Jamie and Claire’s adventures and come to see Scotland for themselves.  So when it was announced that Season 3 would be released in September we felt it was a great opportunity to explore Scotland’s culinary heritage by producing a one-off Outlander Banquet.

We set out to discover the food available in the 18th century, and had fun recreating some of the more memorable scenes in the series.  Our goal was to create an unforgettable feast, which would highlight some of the now rare produce that would have been more commonplace.  The kitchen set to work making homemade oatmeal rolls, crowdie cheese, oatcakes, beremeal bannocks, peasemeal pockets, Atholl Brose, which together with local fish, game, vegetables and berries made for a great celebration of Scottish produce and heritage foods.

Bridie with haggis & black pudding laced with Royal Brakla Cream

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Scottish Heather Honey, buttermilk and Golspie Mill Oatmeal Bread

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Thymes take on Cullen Skink, centred with Loch Tay Trout fillet rolled in Golspie Peasemeal & toasted oats

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Heritage Baby Pumpkin filled with Beans, Peas and Lentils, baked and topped with seared Wild Mushrooms

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Hot Chocolate ‘La Dame Blanche’ Sorbet

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Skewered Pheasant, Partridge, Wood Pigeon and Grouse breasts, basted in a Fiery Cross Devils Apple Sauce, with Wild boar and Cider stuffed Rabbit wrapped in cauls fat, with Stovie potatoes and Kale

Or

Kale Rumbledethump with Clapshot and Peasemeal Pocket, toasted oatmeal and Stovie potatoes

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Perthshire Strawberry Tart with Rhubarb compote &Bannocks crafted with Barony Mills Beremeal, spelt flour, Thyme’s own strawberry jam and Atholl Brose cream.

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Thyme’s own Crowdie Cheese with oatcakes

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Black Jack Randall’s Dark Chocolate and Lavender Fudge served with Glen Lyon Coffee

In the process of researching and sourcing produce, we referred to the Ark of Taste, which in turn brought us to Slow Food Scotland and the Chefs Alliance, whose aims and goals resonated with us.  There is always more to learn and do – showcasing great Scottish produce, celebrating Scotland’s culinary heritage and sharing this with our visitors is something we have enjoyed doing – so much so that our Hogmanay Feast will continue with this theme.   Beyond this, we will take some of these wonderful, nutritious ingredients and play with them in our test kitchen to discover what else we can achieve.

Paul Newman

www.errichelhouseandrestaurant.co.uk


The Slow Food blog is welcoming contributions on the topics of Food, Farming and Agriculture. The contents may not entirely match the views of Slow Food, but reflect the journeys of the authors. To write for us please click here

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