Tattoo and kilt
Toasting oatmeal/making raspberry coulis
Soaking the prunes in leek stock…
Calum Walker reciting ‘Address to a haggis’ by heart
Nips of haggis and neeps (which I cooked with tons of butter and cream)
Alex, a whisky ambassador…
Single Malt Whiskies: Singleton of Dufftown (delicate, citrussy and rich), Talisker (chocolatey and smoky), Glenkinchie (grassy and delicate), Dalwhinnie (light and peaty). You can download a copy and find out more about these delicious whiskies here. Alex, the whisky ambassador explained that the first taste of whisky is often a shock, but as you continue to sip, you get the full flavour. Smoky whiskies get flavour from the peat that is used to dry the barley, whereas as ‘delicate’ whiskies contain unpeated barley. These whiskies matched the cheeses in an interesting way.
Cheese board of Scottish cheeses…a cheddar from the Isle of Mull; Strathdon blue cheese, Seator’s Orkney and Cromarty by Rory Stone in Tain (my favourite) with sourdough and of course, oatcakes!