Why BrewDog Two Scoops Stout Combines Two of My Favourite Things

BrewDog stout meets Mackie’s honeycomb ice cream – what’s not to love?

Some collaborations feel inevitable the moment you hear about them. BrewDog Two Scoops Stout is very much one of those.

It brings together two things I already love in their own right: a proper, indulgent BrewDog stout and the unmistakable flavour of Mackie’s honeycomb ice cream. On paper it sounds playful. In the glass, it’s surprisingly sophisticated.

A stout lover’s starting point

I’ve always had a soft spot for stouts, particularly when BrewDog turn their attention to the style. Their darker beers tend to balance richness with drinkability, avoiding the trap of becoming cloying or overly sweet. There’s usually roasted depth, a smooth mouthfeel, and enough bitterness to keep things grounded.

Two Scoops Stout starts exactly where you’d hope: deep in colour, creamy-headed, and unapologetically dessert-leaning without tipping into novelty for novelty’s sake.

Where the Mackie’s magic comes in

Mackie’s honeycomb ice cream is a classic for a reason. It’s not just sweet; it has that caramelised, almost toasted sugar note that gives honeycomb its character. Translating that into a stout could have gone horribly wrong, but here, it works.

Instead of tasting like melted ice cream dumped into a beer, the honeycomb flavour shows up as soft caramel, vanilla warmth, and a gentle sweetness that complements the roasted malt backbone. Think more ice cream parlour nostalgia than sugary overload.

Dessert beer done properly

What really sells Two Scoops Stout for me is restraint. Yes, it’s inspired by ice cream. Yes, it’s fun. But it still behaves like a stout you actually want to finish a can of.

The sweetness is rounded, not sticky

The roasted malt keeps everything balanced

The mouthfeel is smooth rather than heavy

It sits comfortably in that space between after-dinner treat and evening stout, which makes it incredibly versatile.

Perfect pairings (beyond the obvious)

While it’s tempting to drink this alongside actual ice cream, Two Scoops Stout also works brilliantly with:

Chocolate brownies or chocolate torte

Sticky toffee pudding

Strong, salty cheeses

Or simply on its own, as a pudding-in-a-glass moment

It’s the sort of beer that feels right on a cold evening, but still has enough novelty to spark conversation when shared.

Why this collaboration works

At its best, BrewDog Two Scoops Stout doesn’t feel like a gimmick. It feels like two well-loved Scottish brands understanding exactly what the other brings to the table. BrewDog provide the brewing confidence and stout expertise; Mackie’s bring flavour memory and comfort.

For anyone who already enjoys BrewDog stouts and has a fondness for Mackie’s honeycomb ice cream, this beer feels oddly personal – as though someone has brewed a Venn diagram and poured it into a can.

Two Scoops Stout is playful, indulgent, and genuinely enjoyable. It manages to celebrate dessert flavours without forgetting it’s still a beer first and foremost. For me, that’s why it works so well: it combines two favourites without compromising either.

If you like your stouts rich, your collaborations clever, and your beer with a side of nostalgia, this one’s well worth scooping up.

I'd recommend getting some in for the Christmas and New Year festivities.  

Celebrate St Andrew’s Day in Style: How to Host a Brilliant Scottish-Themed Party

St Andrew’s Day on 30 November is a wonderful chance to bring people together for an evening of great food, lively music, and warm Scottish hospitality. 

Whether you have Scottish roots or simply love the country’s culture, hosting a St Andrew’s Day party is a fantastic way to celebrate the patron saint of Scotland and brighten up the dark evenings of late autumn.

Here’s how to create an unforgettable celebration at home.

Set the Scene with Scottish Style

To give your gathering an authentic feel, start with the décor. You don’t need to go overboard—just a few touches can transform the space:

• Tartan accents:

Introduce classic tartan tablecloths, napkins, bows, or bunting. A mix of reds, greens, and blues instantly adds warmth.

• The Saltire:

The Scottish flag makes a perfect centrepiece for your décor. Use small table flags or a larger hanging backdrop.

• Warm, cosy styling:

Fairy lights, candles, and soft throws help bring a Highland lodge vibe to your living room—perfect for a cold November night.

Serve a Proper Scottish Feast

Food is at the heart of any good celebration, and St Andrew’s Day offers the ideal excuse to serve traditional Scottish favourites.

Starters:

Cullen skink (a hearty smoked haddock soup)

Oatcakes with smoked salmon and cream cheese

A selection of Scottish cheeses

Main courses:

Haggis, neeps, and tatties (classic and crowd-pleasing)

Venison stew

A warming bowl of Scotch broth

Puddings:

Cranachan with raspberries, oats, and whisky cream

Sticky toffee pudding

Shortbread biscuits shaped like thistles, stags, or bagpipes

If you fancy adding a modern twist, there’s nothing wrong with Scottish-inspired sharing boards or a whisky-infused dessert.

Raise a Glass to Scotland

No St Andrew’s celebration is complete without a toast.

• Whisky tasting:

Offer a small selection—from Speyside smoothness to peaty Islay malts. Provide tasting cards with brief notes to make it fun and accessible.

• Scottish beers and ales:

BrewDog, Innis & Gunn, Harviestoun and smaller craft breweries have some lovely options.

• Irn-Bru mocktails:

Perfect for designated drivers or younger guests—try an Irn-Bru fizz with orange juice and soda.

Add Music, Dancing and Scottish Cheer

Entertainment is essential for creating that festive atmosphere.

• Playlist:

Create a mix of traditional folk, bagpipe tunes, ceilidh music, and modern Scottish artists such as Runrig, Lulu, Lewis Capaldi, or The Proclaimers.

• Mini ceilidh:

Teach guests a few simple ceilidh dances like the Gay Gordons or Strip the Willow. It’s guaranteed laughter and a brilliant ice-breaker.

• Scottish quiz:

Add a friendly competition with questions about Scottish history, landmarks, food, and famous faces.

Dress the Part—If You Fancy

Encourage guests to embrace the theme with tartan scarves, kilts, blue-and-white accessories, or even St Andrew’s flag face paint. It’s all part of the fun and makes for great photos.

Share the Story of St Andrew

Many people know the date but not the history. A short introduction—such as why St Andrew is the patron saint, the links to early Scottish history, or the traditions that shaped the celebration—adds meaning to the evening.

A Warm, Welcoming Night for Everyone

Hosting a St Andrew’s Day party is all about celebrating friendship, good food, and the spirit of Scotland. With a few thoughtful touches and a relaxed, cheerful atmosphere, your gathering will be a highlight of the season.

If you do want to share the story of St Andrew here is a short biography:-

Who Was St Andrew?

St Andrew, the patron saint of Scotland, was one of the twelve apostles of Jesus and the brother of St Peter. Born in the first century in Bethsaida, on the shores of the Sea of Galilee, Andrew was originally a fisherman before becoming one of the earliest followers of Christ.

Tradition says that Andrew travelled widely after the resurrection, spreading Christianity through Greece, Asia Minor, and Eastern Europe. He was eventually martyred in the city of Patras around AD 60. According to legend, he requested to be crucified on a diagonal cross, feeling unworthy to die in the same manner as Jesus. This X-shaped cross later became the iconic symbol of Scotland, forming the basis of the Saltire flag.

St Andrew became associated with Scotland centuries later through a mixture of legend, relics, and devotion. His remains were said to have been brought to the east coast of Fife, inspiring the town now known as St Andrews. By the Middle Ages, he had become firmly established as Scotland’s patron saint, celebrated for qualities such as courage, humility, and hospitality.

Today, St Andrew’s Day on 30 November is marked with national pride, music, dancing, and a celebration of Scottish identity.

Scottish Government’s Decision in Favour of Loch Long Salmon’s Planning Appeal

Welcoming the Scottish Government’s decision in favour of Loch Long Salmon’s planning appeal, John Urquhart, (PICTURED) the Chairman of the long established independent conservation charity, The Friends of Loch Lomond and The Trossachs, told That's Food and Drink: “This is a victory for common sense. 

"It will bring much needed investment and job opportunities to fragile rural communities around Loch Long, plus encouraging others to invest in Scottish aquaculture, no doubt following the lead set by this innovative company, whose semi closed containment system puts fish husbandry standards, the health of the local natural environment and the local community at the heart of its operation."

He added: "Loch Long Salmon is one of many local businesses who sponsor our “Keep the Banks Bonnie” scheme, whose lay-by litter bins help manage the litter problem along the popular A82 Loch Lomond corridor, a fine example of how business can help deliver positive conservation outcomes.

"We believe the National Park’s refusal was another example where their planners seem to have been blind to the message that conservation of natural capital costs money and one of the best ways to help deliver it is by working in partnership with the businesses which need that natural capital looked after for their long-term success.

The Minister will soon deliver his decision on Flamingoland’s Lomond Banks application which also became the focus for much ill-informed and emotive hype, irresponsibly led by the Green Party’s Ross Greer, who, we feel, should know better. 

"There are many serious environmental issues which that party should rightly be highlighting, but neither of these proposals were ever one of them. Both offer excellent conservation outcomes with minimum environmental cost. Let’s hope the minister gets that and let’s hope that in future the National Park looks more towards applying its own stated policies on Partnership.”

https://www.lochlomondtrossachs.org.uk

Ty Nant Acquires Strathmore Water from AG Barr

Ty Nant, the fast-growing premium bottled water company, is proud to announce its acquisition of Strathmore Water from AG Barr plc. 

The deal marks a significant moment for two of Britain’s most respected water brands and reinforces Ty Nant’s commitment to celebrating regional heritage, quality, and long-term investment in British manufacturing.

With a rich Scottish provenance and decades of brand equity, Strathmore has become a trusted name across the UK in hospitality, foodservice, sports and leisure. The acquisition ensures that Strathmore will continue to be bottled at source in Forfar, Scotland, and that every job at the site has been safeguarded as part of the transaction.

“This is a brand with a deep legacy and a loyal following, and we are honoured to be entrusted with its next chapter,” Raminder Sidhu, Chairman and Director at Ty Nant told That's Food and Drink.

“At the heart of Strathmore’s success is the incredible team in Forfar. Their professionalism, passion and care are a true testament to the strength of the brand and the business. We’re proud to welcome them into the Ty Nant family and excited to invest further in their future.”

Ty Nant extends its sincere thanks to AG Barr for their outstanding stewardship of Strathmore over the past two decades. “AG Barr have been exemplary custodians of the brand and the Forfar operation,” added Sidhu. “We are grateful for their partnership and support during this transition, and for the strong platform they’ve built, both in market and on the ground.”

The acquisition of Strathmore comes at a pivotal time for Ty Nant, which has seen exceptional growth in the past 24 months and now supplies some of the world’s leading hotels, retailers, and cultural institutions. The addition of Strathmore enhances Ty Nant’s operational scale and geographic reach, while maintaining the distinct identities of both brands.

Ty Nant will continue to operate Strathmore as a proudly Scottish brand, investing in sustainability, customer partnerships, and the Forfar site as a long-term strategic asset.

www.tynant.com

Discovering the Highland Cheese Company: Scotland’s Artisan Dairy Delight

Tucked away in the breathtaking landscapes of the Scottish Highlands lies a hidden gem that’s slowly making its mark on the world of artisan dairy, the Highland Cheese Company. 

For lovers of cheese and champions of quality, small-batch produce, this family-run business is a true delight.

A Passion for Tradition and Innovation

The Highland Cheese Company is known for combining time-honoured cheesemaking methods with a modern understanding of flavour and sustainability. 

Based near Tain, in the northern Highlands, the company takes full advantage of its pristine environment, using locally sourced, grass-fed cow’s milk to create cheeses that reflect the terroir of the region.

What sets them apart isn’t just their commitment to quality, but the incredible depth of character found in each cheese. From smooth, creamy soft cheeses to bold, mature cheddars and unique flavoured options, there’s something for every palate.

Signature Cheeses Worth Savouring

One of their standout offerings is Strathdon Blue, a beautifully balanced blue cheese made with pasteurised cow’s milk. Rich and creamy with subtle tangy notes, it’s a world away from overpowering blues, making it a favourite among cheese lovers who prefer a milder bite.

Heather Mist, a soft-rind cheese with floral notes, is another of their star creations. Washed in local heather ale and matured carefully in their ageing rooms, it’s a true expression of the Highlands in cheese form.

And don't forget their award-winning Minger, a pungent rind-washed soft cheese.

Their range often includes seasonal varieties and experimental batches that showcase the creativity of their cheesemakers, such as cheeses infused with wild garlic, whisky, or seaweed harvested from nearby shores.

Sustainability at Heart

Sustainability isn’t just a buzzword at the Highland Cheese Company, it’s a deeply held value. Milk is sourced from nearby farms to reduce transport emissions, packaging is kept to a minimum, and traditional methods ensure low-impact production. They also work closely with local communities and food producers, supporting a vibrant Highland food network.

A Cheese-Lover’s Destination

If you're lucky enough to visit the Highlands, a trip to the Highland Cheese Company is a must. Many of their products are available to sample at farmers’ markets and food festivals across Scotland. Some local delis and shops carry their range, and there are even occasional open days at the creamery itself.

For those further afield, selected cheeses can be ordered online — often in curated boxes that pair beautifully with oatcakes, chutneys, and even small-batch Highland charcuterie.

In Praise of Highland Craft

The Highland Cheese Company represents the best of British artisan food: rooted in place, produced with care, and delivered with passion. It’s about more than just cheese, it’s about telling the story of the Highlands through flavour.

Whether you're assembling a cheeseboard, planning a cosy winter supper, or simply looking to support local producers, this small but mighty company deserves a spot in your fridge.

https://hf-cheeses.com

Crowdie makes a comeback for delicious cheesy summer spreads

Highland Fine Cheeses in Tain, Scotland is set to deliver something fresh to the feasting table this summer, with its vibrant and zesty Skinny Crowdie.

 As Scotland’s most traditional cheese, and the product that started the Stone family’s journey into cheesemaking, this lactic curd cheese is steeped in a rich heritage and brings a light and creamy reduced fat dairy option for those long sunny days.

Made using milk from free-roaming cows in the Scottish Highlands, Skinny Crowdie gets its name from its origin as a biproduct in the butter-making process, when the fat is removed from milk. The remaining curds are hung in a muslin, having previously been hung in stockings or pillowcases, and the result is a soft and crumbly spreadable cheese.

Light and creamy with a hint of lemon, Skinny Crowdie can be simply spread on an oatcake, folded into a pate, topped with berries and drizzled with honey, or even dolloped onto a hot scone with jam. 

To top off the summer spread, it pairs really well with a chilled white wine, such as Viogner or Chenin Blanc.

Skinny Crowdie is priced at £5.25 for a 140g tub and can be purchased from hf-cheeses.com, along with Highland Fine Cheeses’ other award-winning cheeses and accompaniments, with delivery available across the UK. Highland Fine Cheeses’ range is also available in farm shops, delis, stores and supermarkets throughout the UK and Scotland. Cheese lovers can check their local stockist at hf-cheeses.com/pages/store-locator.

FACTFILE on Highland Fine Cheeses

Highland Fine Cheeses is based in Tain, which is in northeast Scotland, and produces a collection of artisan cheeses including Morangie Brie, Minger and Strathdon Blue. 

Taking inspiration from around the globe, second generation cheesemaker, Rory Stone remains true to the artisan processes  his parents implemented when Blarliath Farm was a smallholding of just 14 Shorthorn dairy cows, and a randy bull called Geordie.

The Highlands were traditionally referred to as cattle country, with every farm or croft having a house cow, to supplement their diet. 

After the cream had been ladled off the top of the milk to churn butter, the remaining milk’s cultures would slowly eat the lactose and multiply throughout, souring it by releasing lactic acid. 

Eventually the milk would set and form a curd, a bit like yogurt and the curd was scrambled like eggs and hung up in a pillowcase or a muslin to drain the whey. The final addition of salt resulted in Crowdie, a soft fresh cheese, traditional to Scotland.

Highland Fine Cheeses’ story began with the resurrection of Crowdie in the family bathtub, when Rory’s father, Reggie, complained that no-one was producing it anymore, and so his mother, Susannah, set about making it. 

Crowdie is still made by Highland Fine Cheeses, albeit not in the bathtub anymore, alongside its collection of award-winning mould ripened, blue and washed rind style cheeses.

It's good to note that Highland Fine Cheeses does not add Bovaer additive or supplements to the feeding requirements of its dairy farmers.

Website: hf-cheeses.com

Exciting new Food and Drink area coming to Stirling Highland Games 2025 with Support of EventScotland

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Organiser’s Ceangail are thrilled to announce that EventScotland has granted funding to support the Stirling Highland Games in 2025.

A spokesperson told That's Food and Drink: "This generous grant will facilitate the creation of a dedicated food and drinks area, significantly enhancing the event experience for attendees and expanding opportunities for Scottish producers within the traders' village.

"The addition of this new area will be a testament to Scotland's rich culinary heritage and diverse food and drink scene. Visitors to the Stirling Highland Games can look forward to seeing many producers showcasing their wares, turning quality Scottish produce into innovative culinary creations."

Stirling Highland Games President Matt McGrandles said: “We want our visitors to sample a variety of Scottish produce as part of their event experience with us, but also, to connect these producers with a wider audience. I welcome the support from EventScotland, which is an integral; part of VisitScotland, as we look to bring this amazing opportunity to life.”

EventScotland's commitment to supporting national tourism via initiatives like this is welcomed by the organisers. As the Stirling Highland Games event continues to attract more visitors year on year, driving economic growth in the city, its appetite to create more memorable experiences for them is strengthened with the support from EventScotland.

Rebecca Edser,  who is the Head of EventScotland, told us: “We are proud to support the development of Stirling Highland Games new food and drink area as part of EventScotland’s National Events Funding Programme. 

"Locals and visitors will have a flavoursome time, experiencing Scotland’s culinary depth and fine produce. Coupled with all the other Games activities and entertainment, it's certain to be a great day out for all. Events like these play an important role in our communities, giving us all the chance to connect, share and enjoy memorable experiences."

Locals and visitors alike will not only enjoy a festival-style atmosphere in this new area of the event but will also be encouraged to engage with producers, learn about their crafts, and appreciate the stories behind the products they enjoy creating.

The Stirling Highland Games is a celebration of Scotland's culture and heritage, featuring traditional events like tossing the caber, athletics, and Highland dancing. 

With additional food and drinks producers, the Traders Village now promises to be the largest showcase in the area, with over 60 traders for visitors to enjoy.

A call for Scotland’s producers, interested in showcasing their product to thousands of visitors, are encouraged to submit an expression of interest form. The registration link is located online in the footer of the Stirling Highland Games website.

Stirling Highland Games will be held on Saturday 16th August at Stirling Sports Village from 10:00 until 17:00. Visitors can buy discounted tickets online in advance at www.stirlinghighlandgames.com or at the gates on the day at full price.

Exploring Traditional Scottish Cuisine: A Journey Through Scotland’s Iconic Dishes

Scotland is a land of rugged landscapes, breathtaking castles, and centuries-old traditions. 

But aside from the Highland views and historic tales, Scottish cuisine stands as an essential element of its heritage. 

Rooted in seasonal produce and hearty meals fit for the country’s often bracing climate, traditional Scottish dishes tell the story of the people and their connection to land and sea. 

Here, we’ll get into some beloved dishes that have stood the test of time.

1. Haggis – Scotland’s National Dish

No exploration of Scottish cuisine would be complete without mentioning haggis. This iconic dish consists of sheep’s pluck (heart, liver, and lungs) finely minced with onions, oatmeal, suet, and spices. Traditionally, haggis is cooked within a sheep’s stomach, though today it is commonly prepared in artificial casings. While its ingredients might sound surprising to some, haggis is celebrated for its rich, peppery flavour and is the centrepiece of Burns Night suppers, honouring the poet Robert Burns, who famously praised the dish.

For the full experience, haggis is typically served with “neeps and tatties” – mashed swede (turnips) and potatoes. A wee dram of whisky is the perfect pairing for this dish.

2. Cullen Skink – A Hearty Soup from the North

Cullen skink, a soup originating from the town of Cullen in northeast Scotland, is a warming dish made from smoked haddock, potatoes, and onions. The smoky, creamy flavour of Cullen skink is distinct, thanks to the unique taste of smoked haddock, which is a local staple. Often enjoyed as a starter, this thick and satisfying soup has a soul-warming quality perfect for a cold Scottish day.

3. Scotch Broth – Comfort in a Bowl

Scotch broth is the Scottish answer to comfort food. Made with mutton or lamb, barley, root vegetables (such as carrots, leeks, and turnips), and sometimes cabbage, it is a thick and hearty soup that has been filling bellies for centuries. Traditionally, Scotch broth is made in large quantities and left to simmer for hours, allowing the flavours to deepen and meld. Like Cullen skink, Scotch broth is ideal for the colder months and is a staple for those seeking a comforting, homemade meal.

4. Arbroath Smokies – A Taste of Scotland’s Fishing Heritage

Hailing from the coastal town of Arbroath, Arbroath smokies are haddocks that have been salted, dried, and then hot-smoked over hardwood fires. The result is a beautifully flaked, smoky fish with a unique, intense flavour that can be eaten on its own, in a salad, or as part of a larger dish. Arbroath smokies have been granted Protected Geographical Indication (PGI) status, ensuring that only fish produced in Arbroath are recognised as true smokies.

5. Black Pudding – A Versatile Classic

Similar to English black pudding, the Scottish version is made from pork blood, fat, and oatmeal. Its flavour and versatility make it a popular addition to Scottish breakfasts, served alongside bacon, sausages, eggs, and tattie scones. Black pudding can also be sliced, fried, and added to various dishes for an earthy, savoury twist. It’s rich, filling, and often enjoyed with a hearty breakfast or as a savoury addition to other meals.

6. Cranachan – A Traditional Scottish Dessert

For something sweet, cranachan is a delightful Scottish dessert that combines raspberries, whipped cream, honey, toasted oatmeal, and whisky. This dessert is often compared to a Scottish trifle and is traditionally made in the summer when raspberries are in season. It offers a lovely balance of textures and flavours – the freshness of raspberries, the creaminess of the whipped cream, the crunch of oats, and the warm hint of whisky.

7. Shortbread – A Buttery Delight

No discussion of Scottish cuisine would be complete without shortbread. Beloved around the world, this crumbly, buttery biscuit is a Scottish gift to global sweets lovers. Made from just butter, sugar, and flour, shortbread is known for its rich taste and simple ingredients. Whether enjoyed on its own or dipped into a hot cup of tea, shortbread is a staple of Scottish teatime and is often presented as a gift during the festive season.

8. Tablet – A Sweet Treat with a Serious Sugar Kick

Scottish tablet is a traditional confectionery that might remind you of fudge, but with a firmer and grainier texture. Made from sugar, butter, and condensed milk, tablet has a satisfyingly rich, sweet flavour that can be quite addictive. Although it’s a treat for special occasions, it is often found in bakeries and sweet shops across Scotland.

A True Taste of Scotland

Scotland’s traditional cuisine is a reflection of the country’s landscapes, resources, and culture, with hearty dishes meant to warm and sustain. Whether you’re indulging in the savoury flavours of haggis or the sweetness of cranachan, each dish tells a story. So, when you’re next in Scotland or recreating these recipes at home, take a moment to savour the tastes of a tradition rooted in community and a deep connection to the land.

These dishes, we feel, would be ideal for Christmas dining.

Foods and Drinks Special to Scotland

Scotland boasts a rich culinary heritage that reflects its rugged landscapes, historic traditions, and diverse cultural influences. From hearty dishes to distinctive beverages, Scotland's food and drink offer a true taste of its identity. Here’s a guide to some iconic Scottish foods and drinks that you must try.

1. Haggis

Haggis is Scotland's national dish, and no visit to the country would be complete without trying it. This savoury pudding is made from sheep’s offal (heart, liver, and lungs) mixed with oatmeal, suet, and spices, then encased in a sheep’s stomach and simmered for hours. Traditionally served with "neeps and tatties" (turnips and potatoes), haggis is often enjoyed on Burns Night, celebrating the poet Robert Burns. Incidentally, vegan haggis is now available.

2. Scotch Pie

A beloved staple, the Scotch pie is a small, double-crust meat pie filled with minced mutton or other meats, seasoned with pepper and spices. This portable snack is perfect for on-the-go meals and is commonly found at football matches, bakeries, and pubs across Scotland.

3. Cullen Skink

Cullen skink is a traditional Scottish soup originating from the town of Cullen in Moray. Made with smoked haddock, potatoes, and onions, this creamy and hearty soup is perfect for warming up on a cold day. It’s often served with crusty bread and is a popular starter in many Scottish restaurants.

4. Arbroath Smokies

Arbroath smokies are a type of smoked haddock traditionally prepared in the fishing town of Arbroath. The fish is salted, dried, and then smoked over hardwood fires, giving it a distinctive flavour and texture. Arbroath smokies can be enjoyed on their own or as part of various dishes, including fish pies and salads.

5. Black Pudding

Black pudding is a type of blood sausage that’s a staple in Scottish breakfasts. Made from pork blood, fat, and oatmeal, it has a rich, savoury taste. Often served alongside eggs, bacon, and tattie scones, black pudding adds a distinctive flavour to the traditional Scottish breakfast.

6. Tablet

For those with a sweet tooth, Scottish tablet is a must-try. This sugary confection is similar to fudge but with a grainier texture. Made from sugar, condensed milk, and butter, it’s cooked to a high temperature and then cooled to set. It’s a popular treat at festivals, fairs, and as a gift to bring back home.

Iconic Drinks

1. Whisky

Scottish whisky, or Scotch, is perhaps the most famous of Scotland’s exports. With a history stretching back centuries, Scotch whisky is made from malt or grain and aged in oak barrels for at least three years. There are five main whisky regions in Scotland: Highlands, Lowlands, Speyside, Islay, and Campbeltown, each producing whiskies with distinct characteristics. A distillery tour is a fantastic way to learn about the whisky-making process and sample different varieties.

Irn-Bru, often dubbed "Scotland's other national drink" after whisky, is a bright orange carbonated soft drink known for its unique taste. Made with a blend of 32 flavours, it has a slightly fruity, slightly medicinal flavour that’s hard to describe but beloved by Scots. It’s a popular mixer with spirits or enjoyed on its own.

3. Scottish Ale

Scotland has a rich tradition of brewing, producing a variety of ales that are enjoyed both locally and internationally. Scottish ales are known for their malt-forward flavours and come in several styles, including light, heavy, export, and wee heavy (strong ale). Breweries like Belhaven and BrewDog are renowned for their quality brews.

4. Hot Toddy

A hot toddy is a warming Scottish drink made with whisky, honey, lemon, and hot water. Often consumed to ward off the chill of the Scottish weather or as a remedy for colds, it’s a comforting beverage that showcases the versatility of Scottish whisky.

5. Heather Ale

Heather ale is a historic Scottish beer brewed with heather flowers instead of hops, giving it a distinctive floral aroma and flavour. This ancient brewing tradition dates back thousands of years and has been revived by modern craft brewers. It’s a unique drink that offers a taste of Scotland’s natural landscape.

Conclusion

Scotland’s culinary offerings are as diverse and rich as its history and landscapes. From traditional dishes like haggis and Cullen skink to world-renowned whiskies and unique beverages like Irn-Bru, Scotland’s food and drink provide a memorable gastronomic experience. Whether you’re exploring bustling cities or the serene Highlands, indulging in these iconic foods and drinks is a delightful way to connect with Scottish culture.

Exploring the World of Whisky: Tasting Notes

Whisky, often regarded as the "water of life," has captivated enthusiasts for centuries with its complex flavours and rich history. 

From the rolling hills of Scotland to the rugged landscapes of Japan, whisky production is an art form that combines tradition, innovation, and a deep respect for the natural elements.

In this blog post, we'll embark on a journey through the world of whisky, focusing on the nuances of tasting notes that make each bottle unique.

The Basics of Whisky Tasting

Before diving into specific tasting notes, it's essential to understand the basic principles of whisky tasting. A well-rounded whisky tasting involves engaging all the senses to appreciate the depth and complexity of the spirit fully. Here's a quick guide to the steps involved:

Appearance: Observe the colour of the whisky. The hue can range from pale gold to deep amber, influenced by factors such as the type of cask used for ageing and the length of maturation.

Nose: Swirl the whisky in the glass to release its aromas. Take a moment to inhale deeply, identifying the different scents. The nose can reveal a myriad of aromas, from fruity and floral to smoky and spicy.

Palate: Take a small sip and let the whisky coat your tongue. Pay attention to the flavours that emerge, noting the balance between sweetness, bitterness, and acidity.

Finish: The finish refers to the aftertaste that lingers after swallowing. A long, complex finish is often a sign of a high-quality whisky.

Tasting Notes from Around the World

Now, let's explore some iconic whisky regions and their distinctive tasting notes.

Scotland

Scotland is arguably the most famous whisky-producing country, home to five main whisky regions: Highland, Lowland, Speyside, Islay, and Campbeltown. Each region imparts unique characteristics to its whiskies.

Highland: Known for its diverse range of flavours, Highland whiskies often feature notes of heather, honey, and peat smoke. Glenmorangie, for example, offers a smooth palate with hints of vanilla and citrus.

Speyside: This region is celebrated for its elegant and fruity whiskies. Glenfiddich and Macallan are classic examples, often showcasing notes of apple, pear, and sherry oak.

Islay: Famous for its peaty and smoky whiskies, Islay produces bold and intense flavours. Lagavulin and Ardbeg whiskies are renowned for their robust peat smoke, iodine, and seaweed notes.

Ireland

Irish whiskey, typically triple-distilled for smoothness, is known for its lighter and sweeter profile compared to Scotch.

Jameson: A popular Irish whiskey, Jameson, offers a balanced flavour with notes of vanilla, almond, and a touch of spice.

Redbreast: This single pot still whiskey is rich and complex, featuring flavours of dried fruit, nuts, and a hint of sherry.

Wales

Welsh whisky, though lesser-known compared to its Scottish and Irish counterparts, is rapidly gaining recognition for its unique character and quality. With a rich history that dates back to the 4th century, whisky production in Wales experienced a long hiatus before being revitalised in the late 20th century. Today, Welsh whisky stands as a testament to the region's dedication to craftsmanship and tradition.

The most prominent name in Welsh whisky is Penderyn Distillery, established in 2000 and located in the picturesque Brecon Beacons. Penderyn's approach to whisky production sets it apart. Utilising a single copper pot still designed by Dr. David Faraday, a descendant of the famous Victorian scientist Michael Faraday, Penderyn produces a distinctive, high-quality spirit. This unique still allows for a higher degree of control over the distillation process, resulting in a whisky with a light, smooth profile.

The flavour profile of Welsh whisky is often described as elegant and refined, with a delicate balance of sweetness and complexity. The use of pure Brecon Beacons water and the maturation in ex-bourbon and wine casks contribute to its distinctive character.

Welsh whisky is a testament to the region's ability to produce world-class spirits. As more whisky enthusiasts discover its unique qualities, Welsh whisky is poised to carve out its own niche in the global market. Whether you're a seasoned whisky lover or a curious newcomer, exploring Welsh whisky offers a delightful journey into a lesser-known but richly rewarding world of flavours.

Japan

Japanese whisky has gained international acclaim for its meticulous craftsmanship and harmonious flavours, often drawing inspiration from Scottish traditions.

Yamazaki: Japan's oldest distillery produces whiskies with a delicate balance of fruit and oak, often with notes of berry, mizunara (Japanese oak), and spice.

Nikka: Known for its diverse range, Nikka whiskies can vary from peaty and robust to light and fruity, with offerings like Yoichi showcasing bold peat smoke and Miyagikyo presenting a softer, floral character.

Crafting Your Tasting Notes

To truly appreciate whisky, consider keeping a tasting journal. Documenting your impressions can enhance your understanding and enjoyment of different whiskies. Here are a few tips for crafting detailed tasting notes:

Be Descriptive: Use vivid language to describe the aromas and flavours. Instead of saying "fruity," specify whether you detect apple, pear, or citrus.

Note the Balance: Pay attention to how the flavours interact. Is there a harmonious balance between sweetness and spice, or does one element dominate?

Consider the Mouthfeel: Describe the texture of the whisky on your palate. Is it creamy, oily, or dry?

Reflect on the Finish: A long finish with evolving flavours can indicate a complex and well-crafted whisky. Note the lingering tastes and sensations.

Conclusion

Exploring the world of whisky through tasting notes is a journey that offers endless discovery. Each bottle tells a story, reflecting the heritage of its region and the skill of its makers. Whether you're savouring a peaty Islay Scotch or a smooth Irish whiskey, taking the time to engage your senses and articulate your impressions will deepen your appreciation for this timeless spirit. Cheers to the adventure of whisky tasting!

Exploring Scotland: A Culinary Adventure

Scotland, a land of rugged landscapes, rich history, and vibrant culture, is also a haven for food and drink enthusiasts. 

From the bustling streets of Edinburgh to the serene lochs of the Highlands, Scotland offers a diverse culinary scene that caters to every palate. 

Whether you're a fan of traditional dishes, innovative gastronomy, or exquisite whiskies, this guide will help you uncover the best food and drink offerings during your visit to Scotland.

Traditional Scottish Fare

Haggis, Neeps, and Tatties

No visit to Scotland is complete without trying its national dish – haggis. This savoury pudding, made from sheep's offal mixed with suet, oatmeal, and spices, is traditionally served with neeps (turnips) and tatties (potatoes). While the description might not sound appealing to everyone, haggis is a flavourful and hearty dish that embodies Scottish heritage. Look for it in traditional pubs and restaurants across the country. Vegan/vegetarian haggis is also available.

Scottish Salmon

Scotland is renowned for its high-quality seafood, and Scottish salmon is a standout. Whether smoked, grilled, or poached, the rich and delicate flavour of Scottish salmon is unmatched. For a truly memorable experience, visit the Loch Fyne Oyster Bar, where you can enjoy fresh salmon with stunning views of the loch.

Cullen Skink

This traditional Scottish soup hails from the town of Cullen in Moray. Made with smoked haddock, potatoes, and onions, Cullen skink is a creamy and comforting dish perfect for warming up on a chilly day. You'll find it on menus in coastal towns and cities, offering a taste of Scotland's maritime heritage.

Modern Scottish Cuisine

The Kitchin, Edinburgh

For a contemporary twist on Scottish cuisine, The Kitchin in Edinburgh is a must-visit. Michelin-starred chef Tom Kitchin combines seasonal Scottish ingredients with French techniques, creating dishes that are both innovative and rooted in tradition. From venison to langoustines, the menu celebrates Scotland's natural larder.

Ubiquitous Chip, Glasgow

Located in Glasgow's West End, Ubiquitous Chip is a legendary institution that has been serving elevated Scottish cuisine since 1971. The restaurant's focus on local and sustainable ingredients results in dishes like venison haggis, scallops with Stornoway black pudding, and a delightful selection of Scottish cheeses.

Sweet Treats

Cranachan

For dessert, indulge in cranachan, a traditional Scottish treat made with raspberries, whipped cream, honey, toasted oats, and a splash of whisky. This simple yet delicious dessert is a celebration of Scotland's natural produce and a sweet way to end any meal.

Tablet

Scottish tablet is a confection similar to fudge but with a crumblier texture. Made with sugar, condensed milk, and butter, it's incredibly sweet and utterly irresistible. Look for it in sweet shops and markets across Scotland, and be sure to take some home as a tasty souvenir.

Whisky: The Water of Life

Speyside Distilleries

Scotland is synonymous with whisky, and no visit would be complete without exploring its famous distilleries. Speyside, in the northeast, is home to some of the most renowned distilleries, including Glenfiddich, Macallan, and Aberlour. Take a tour to learn about the whisky-making process and enjoy tastings of their finest single malts.

Islay Malts

For those who prefer a peaty dram, the island of Islay is a whisky lover's paradise. Distilleries like Laphroaig, Ardbeg, and Lagavulin produce some of the most distinctive and robust whiskies in the world. The smoky, maritime flavours of Islay malts are a true taste of Scotland's rugged coastline.

Craft Beer and Gin

BrewDog, Aberdeen

Scotland's craft beer scene is thriving, and BrewDog in Aberdeen is at the forefront. Known for its bold and innovative brews, BrewDog has gained a global following. Visit their flagship bar to sample a wide range of beers, from hoppy IPAs to rich stouts.

The Edinburgh Gin Distillery

Gin has seen a resurgence in popularity, and Scotland boasts some exceptional gin distilleries. The Edinburgh Gin Distillery offers tours and tastings where you can learn about the botanicals that give their gins their unique flavours. Try their signature Edinburgh Gin or one of their seasonal specialities.

Conclusion

Scotland's culinary landscape is as diverse and captivating as its scenery. From traditional dishes steeped in history to modern culinary masterpieces, and from world-class whiskies to innovative craft beers and gins, there's something for every food and drink enthusiast. So, pack your appetite and set off on a culinary adventure through Scotland – a land where every meal tells a story and every sip is a journey.

https://www.visitscotland.com/

A Culinary Adventure: Exploring Scotland's Traditional Fare

Image courtesy Benjaphon Khidhathong of Pixabay

Step into the land of mist-shrouded mountains, rugged coastlines, and ancient castles – Scotland. 

Beyond its breathtaking landscapes, Scotland boasts a rich culinary heritage deeply rooted in tradition and local ingredients. Join me on a journey through the flavors of Scotland as we uncover the delights of its traditional foods.

Haggis:

Let's kick off our culinary exploration with Scotland's national dish – haggis. While its ingredients might raise an eyebrow or two (sheep's heart, liver, and lungs minced with onion, oatmeal, suet, and spices, all encased in a sheep's stomach), haggis is a true Scottish delicacy beloved by locals and visitors alike. Served with neeps (mashed turnips) and tatties (mashed potatoes), and often accompanied by a dram of whisky, haggis is a hearty and flavoursome meal that captures the essence of Scottish cuisine. Although vegan haggis is now available.

Scotch Broth:

For a taste of Scottish comfort food, look no further than Scotch broth. This nourishing soup is made with lamb or beef broth, barley, root vegetables such as carrots, turnips, and leeks, and sometimes pulses like peas or lentils. Simmered slowly to allow the flavors to meld together, Scotch broth is a hearty and wholesome dish that's perfect for warming up on a cold Scottish day.

Cranachan:

No Scottish meal is complete without a sweet treat, and cranachan fits the bill perfectly. This indulgent dessert is a delightful combination of whipped cream, toasted oats, raspberries, honey, and a generous splash of whisky. Layered together in a glass, cranachan is a celebration of Scotland's natural bounty, with each spoonful offering a harmonious blend of creamy, crunchy, and fruity flavors.

Cullen Skink:

Seafood lovers rejoice – Cullen skink is here to tantalize your taste buds. Originating from the fishing village of Cullen in Moray, this hearty soup is made with smoked haddock, potatoes, onions, and milk, resulting in a rich and creamy dish that's bursting with flavor. Served with a chunk of crusty bread for dipping, Cullen skink is a comforting and satisfying meal that showcases Scotland's coastal culinary heritage.

Shortbread:

No discussion of Scottish cuisine would be complete without mentioning shortbread – a buttery, crumbly delight that's been a favorite treat for generations. Made from just three simple ingredients – butter, sugar, and flour – shortbread is a classic Scottish biscuit that's perfect for enjoying with a cup of tea or as a sweet indulgence any time of day. With its melt-in-your-mouth texture and rich, buttery flavor, it's no wonder that shortbread holds a special place in the hearts of Scots around the world.

Conclusion:

From the savory depths of haggis to the sweet delights of cranachan, Scotland's traditional foods offer a tantalizing glimpse into the country's rich culinary heritage. Whether you're savoring a bowl of Scotch broth or indulging in a piece of buttery shortbread, each dish tells a story of tradition, resilience, and a deep connection to the land. So why not embark on your own culinary adventure and experience the flavors of Scotland for yourself? You're in for a delicious treat. Slàinte mhath!

Venison and Haggis Smash Burger in a Whisky Butter, Stout Steamed Brioche

Kamado Joe and BBQ expert Ben Forte reveals the Burns Night special:

Venison and haggis smash burger in a whisky butter, stout steamed brioche

Makes 1 burger

115g venison mince

70g haggis

40g minced pork fat

2 rashers smoked streaky bacon

One or two slices of Emmental

Softened 75g of butter

1 tbsp whisky

Brioche burger buns

Brown sauce

Splash of stout

Steele cloche (a metal saucepan will do)

Best cooked on a scorching hot flat griddle surface.

Mix all the meat together in a bowl, before loosely forming into two 4oz balls and set aside. Mix whisky and butter together. Add more to taste if you love a wee dram!

Butter your brioche generously and griddle for 10/15 seconds, being careful not to burn. Remove and set aside. Dollop brown sauce on the top half of the bun.

Griddle your bacon until crispy but not brittle. Set aside.

Now, it's time to smash those burgers - a broad, flat spatula is best. Place your haggis balls on the cooking surface, leaving ample space between the two. Then press down on each, flattening out. Make sure you oil your implement of choice so it doesn't stick. A good tip is to cut two, 10cm square pieces of greaseproof paper, placing them on top of the meat balls before smashing. Now don't touch them, you want a lovely crust to form. These won't take long to cook - maybe a minute. 

If you see pools of moisture forming on top of each patty, it's time to flip. Once flipped, place your bacon on each, top with Emmental cheese and give it a moment to melt together. Still on the griddle, pop one of the patties on top of the other. Grab the stout and cloche or pan, splash a good glug at the base of the burger, cover with cloche and steam your burger for 20 seconds.

Remove smash burger tower and place on bottom half of brioche.

Eat immediately, knocking back a dram of your favourite scotch whisky during the eating.

https://www.kamadojoe.com

Global Celebration of Scotch Whisky

The global success of Scotch Whisky was marked with 45 new members of the Keepers of the Quaich being inducted into the international society at special private ceremony held at Blair Castle in Blair Atholl on Monday 2nd October 2023. This is the 66th Ceremony and Banquet to take place there.

Mountaineer Kenton Cool was the Guest of Honour and was awarded the title of Honorary Keeper.

Only 63 guests have ever been awarded the title of Honorary Keeper of the Quaich.

Keepers of the Quaich was established by the Scotch Whisky industry to recognise the outstanding commitment of those involved in the production, promotion or protection of the world’s finest spirit.

To qualify, new Keepers must have worked in the industry for a minimum of seven years and the accolade is in recognition of their personal contribution to Scotch Whisky.

Since the foundation of the Society, around 3,500 men and women from over 100 countries have received the honour. 

A select few have subsequently been distinguished as Master of the Quaich having served for a further 10 years and been recognised by their peers for their ongoing support of the aims of the Society. Collectively, the Society represents many thousands of years of experience and knowledge.

“Scotch Whisky was, and remains, the first global spirit and Keepers of the Quaich exists to recognise and celebrate the exceptional contribution of people working in all aspects of the industry, all over the world," explained Ian Smith, Society Chairman. 

He added: “At the ceremony we inducted new Keepers from no less than 15 different countries which demonstrates the continued popularity of Scotch Whisky.”

While the induction of new Keepers of the Quaich happens only in Scotland, the Society is supported by international chapters in key export markets such as Australia, South Africa, Brazil, Germany, India, the Netherlands, the Nordics, Taiwan, Turkey, United Arab Emirates and the United States of America.

keepersofthequaich.co.uk

(Image courtesy of neil@connectmedia.cc)

Speciality Food & Drink Show Date Announced for Glasgow

You'll be able to re-stock your food and drink shelves with new brands and innovative ranges which will be on show at the Speciality Food & Drink Show from 21-23 Jan 2024 at the SEC, Glasgow. 

Operated in conjunction with Scotland's Trade Show this is the principal buying arena for fine food and drink in Scotland.

Entrepreneurship is alive and well in the Scottish food and drink industry, with the Show's Launch Gallery for new, young companies nearly at capacity. 

With a wide range of products from dips to oat milk, coffee to hemp, this central zone features companies like Pochle (Incholm Distilling), MYXD Scottish Cocktails, Little Birdie Coffee, Three Robins oat milk and the D!P club among the many launch exhibitors.

With many of the producers doing both food and drink, the Show's updated its name to reflect this. This is expected to attract even more innovative drinks producers from soft drinks through to spirits.

As the only fine food trade show in Scotland during 2024, this will be a key location for farm shops, delis, tourist shops, cafes, restaurants and fine food shops to seek out new products and taste and re-connect with existing suppliers.

Overseas visitors have been in short supply during the last few years but with a weak Pound and all areas open to travel again, hospitality venues and tourist outlets across Scotland are seeing tourists return in their droves. Many are having to re-stock regularly, and this bodes very well for suppliers and the Speciality Food & Drink Show.

Mark Saunders, who is Show Director, says: “It's clear trade shows play a vital and key part in the buying programme for food shops, hospitality and retail outlets. 

"They want to meet the suppliers face to face, look, feel and taste the products and ensure they are sourcing the best stock for their shops. This Show offers this in a creative and welcoming environment and so attracts a wide range of suppliers. Our Show in January promises to offer innovative, delicious products and a host of added extras to interest buyers. Make sure the date's firmly in your diary!”

Scotland's regions are renowned for their produce and there will be several regional food and drink stands, including a large one from Orkney.

Callum Nimmo, Tesco local food buyer said of the Show: “I was just blown away by the variety of suppliers that were exhibiting at the Specialty Food & Drink Show. I found it particularly interesting speaking to owners and brand ambassadors to learn about their company and products straight from the source and to hear their ambitions for the future. I'd highly recommend the event to any buyer in the food industry as there's something to inspire everyone.”

FOOD FACTS:- Speciality Food & Drink Show– 21st-23rd Jan 2024, SEC, Glasgow Run in conjunction with Scotland's Trade Fairs Organised by Springboard Events: Tel: 01877 38577 www.scotlandstradefairs.com

Great Taste Scotland

Thousands of artisan food and drink producers from around the world are discovering if any of their products achieved a distinguished 1-,2- or 3-star from Great Taste - the world's largest food and drink accreditation scheme entirely on taste.

Across 89 judging days in Dorset and London, a group of over 500 judges conducted comprehensive blind taste tests on 14,195 entries submitted from a staggering 109 different countries. Each producer will also receive invaluable feedback on their submissions from an array of food experts.

Scottish products have won not one, but an impressive 388 awards. 277 x 1-stars, 99 x 2-stars and 12 x 3-stars have been scooped including the following:

Great Taste 3-star – Hot Smoked Trout by East Neuk Kilnhouse (only 1.8% of entries received a 3-star – “extraordinarily tasty food & drink”)

Great Taste 2-star – Drinks Biscuits: Lancashire Cheese & Spring Onion by The Drinks Bakery (only 11% of entries received a 2-star – “above and beyond delicious”)

Great Taste 1-star – Honeyberry Jam by Jack & Jills Jam(28.8% of entries received a 1-star – “food & drink that delivers fantastic flavour”)

John Farrand, MD at the Guild of Fine Food said: “We offer an absolutely huge congratulations to the Scottish producers who were awarded Great Taste stars for 2023 with their outstanding food and drink.

“Every year, we welcome new and established producers making fantastic products around the world and this year has been no exception. The breadth and quality of food and drink has been outstanding, and we wish everyone who entered huge success and hope they find the feedback from our expert judging panel beneficial as they continue in their onward journey.”

Join EQ Chartered Accountants at Turriff Show 2023

Turriff Show’s wholesome and exciting EQ Food and Drink pavilion, sponsored by EQ Chartered Accountants, will be the heart to some of the finest Scottish local food and drink producers in the region. This year the pavilion has been extended to welcome in excess of 40 local exhibitors showcasing local meats, chutneys, fruit and veg, home bakes, ice-cream, sweets, honey, jams, spirits, cider and cocktails. 

Special favourites like Wark Farm pies, bacon from Ingrams, yummy granola from Bakery Lane to yoghurt from Rora dairy and Ogilvy spirits, will be there to savour their delectable local produce. 

Also, the pavilion welcomes once again, the popular Portsoy Ice Cream; the shop's owner, Alex Murray, says: “We'll be at Turriff Show both of the days in the EQ Food and Drink Marquee. I'm really looking forward to this year after all the fun of the 2022 show. It's always really wonderful to meet faces from all walks of life who come together to show an interest in today’s agriculture,” says Alex.  

Portsoy Ice-Cream is a popular family operated business, which is famous for its wide variety of ice creams, sauces and other sweet treats. With over 100 tempting ice cream flavours, Alex strives to source many of his ingredients from local food and drink suppliers, with fruit from Barra berries and whisky from the Glenglassaugh distillery. 

There will be prizes on offer for showgoers in the EQ Food and Drink Pavilion, including a draw for a super Broil King BBQ, available to everyone who makes a purchase from a food and drink stall in the EQ Food and Drink pavilion.  

The QMS cookery theatre will return with fabulous food expert and chef, Catriona Frankitti who'll be sharing stories and recipes, whilst cooking up delicious meals, using only local produce. 

The EQ Food and Drink Pavilion will also host, ‘The Kilted Chef’, Craig Wilson of Eat on the Green, an ambassador for Scottish food and drink, who will demonstrate his fabulous cooking. The pavilion will also be visited on both days by the North East’s popular fish expert Jimmy Buchan of Amity and Trawlermen TV programme, who will be spreading the word about top quality local fish, whilst cooking up a fishy dishy. 

Local butchers will be giving interesting butchery demonstrations and showing why beef and lamb from the north east really is something special.  

Whilst watching demonstrations, visitors can also enjoy some really tasty homemade tray bakes, pancakes and much more besides, from Hoodles coffee shop, located within the EQ Food and Drink Pavilion and open to all. 

A spokeswoman for EQ said: "Come join us for a taste or tipple of local produce, be entertained and inspired by amazing stories and experience the diversity of food and drink produced locally to Turriff."

To learn more please visit https://www.turriffshow.org

Statistics Show Scots Are A Nation Of Domino’s Pizza Lovers – Average Of One Domino’s Pizza Per Head Of Population Sold in 2010

As Domino's Pizza celebrates 15 years in Scotland this month, new statistics prove we are indeed a nation of pizza lovers; with Domino’s Pizza selling one pizza per head of population in 2010.

With 47 stores across the country and over 1,100 staff, Domino’s Pizza has made great strides in Scotland as the population has munched its way through new pizzas such as the Domino’s Gourmet range and recently introduced Stuffed Crust, limited edition favourites including the Reggae Reggae made with Levi Roots’ famous sauce and the Haggis pizza (specially introduced for Burns Night), as well as firm favourites including Pepperoni Passion and Texas BBQ.

Pizzas from Domino’s stores across the country have been delivered to golf courses, gyms, patients in hospitals and paramedics and firefighters…even on stage to Strictly Come Dancing winner Harry Judd and fellow bandmates during a McFly concert in Edinburgh.

Chris Forrester, Domino’s franchisee who opened the first store in Great Western Road in December 1996, explains the success of the UK’s number one pizza delivery service in Scotland: “Since we launched to our customers in the West End of Glasgow late December 1996, Domino’s Pizza has become a firm favourite for students, couples, groups of friends and families. We’ve seen a massive increase in the home delivery market in 15 years, and as customers become more discerning, they’ve increasingly come to Domino’s Pizza to deliver a piping hot, freshly made treat.”

Join a nation of pizza lovers by ordering online at www.dominos.co.uk or using Domino’s iPad, iPhone and Android ordering apps.

Festival Season Kicks Off - Laphroaig's Distillery Events At The Islay Festival Of Malt And Music

Ideas for a UK break, festival or to discover more about whisky: Head to Islay for Feis Ile, 21st-28th May 2011. Laphroaig will host events throughout the week at its beach-side distillery, including: whisky masterclasses, cooking with whisky and a one-off food pairing dinner.

Planning a UK break this year? Islay's' Festival of Malt and Music' promises to be a destination with a difference; a treat for whisky lovers and an inspiration for newcomers to scotch.

Now in its 15th year, the festival, known as Feis Ile (fesh eel) runs from 21st-29th May 2011. The week-long programme takes place across the island and celebrates Islay culture: music, sport, craft and, crucially, its most famous product, malt whisky; despite being only 25 miles by 20 miles, the island boasts 8 world-famous distilleries!

At Feis Ile the population of Islay doubles in size as visitors traverse the globe to pay homage to their favourite single malts.

Laphroaig, is the world's No.1 Islay whisky and it is expecting over 1,000 visitors for its dedicated open day on 24th May and events during the week, which will include: one-off, whisky-pairing dinners; distillery tours; whisky master-classes; live music and cookery demonstrations and classes with The Whisky Kitchen. Intimate tastings will also take place in Laphroaig's beachfront 'friends' lounge with Master Distiller, Robert Hicks, Distillery Manager, John Campbell, Visitor Centre manager Vicky Stevens and Laphroaig Master Ambassador Simon Brooking.

John Campbell, Laphroaig Distillery Manager, said: "We are really excited about this year's festival and as it's the 15th anniversary, we are launching some great new tours and tastings that will give our visitors a truly inspirational Laphroaig experience. The theme this year is "Steeped in Islay" and we look forward to welcoming our Friends of Laphroaig and whisky lovers from around the world!"
To reserve places for Laphroaig events, email visitor.centre@laphroaig.com or telephone 01496 302 418. (Places are special tours are LIMITED - bookings operates on a first-come, first-served basis)
• For accommodation and camping, visitors should call the local Tourist Information Centre on Islay 01496 810 254

www.laphroaig.com

FACT FILE:
Laphroaig (La-Froyg):
Laphroaig (La-froyg) is an Islay (Eye-lah) single malt whisky
Laphroaig 10 Year Old is the world's best-selling Islay whisky. The liquid is sparkling gold in colour with a huge smoke, seaweed and a hint of sweetness on the nose. Full bodied, the taste of 10 Year Old comprises Islay peat smoke and is full and earthy with tangy salt-laden air and an echo of sweetness at the end.
• The current distillery was founded in 1815 and still runs at full capacity.
• The process of crafting Laphroaig has remained the same since inception and includes a malting floor, drying in peat smoke and distillation in copper pot stills.
• The Laphroaig distillery is currently managed by John Campbell, an Islay native (an 'Ileach') whose father also worked for the distillery.
• There exists a 'Friends of Laphroaig' website where whisky lovers throughout the world could meet and chat. Each 'friend' is granted a lifetime lease on a square foot of distillery land, many of which have made a pilgrimage to see and claim their rent from the distillers, 'a wee dram'.
• Laphroaig is the only single malt to wear the Royal Warrant Prince of Wales feathers and in 2008 HRH Prince Charles travelled to the Laphroaig to claim his square foot and his wee dram rent!
• Laphroaig is traditionally served neat, with a splash of mineral water or mineral ice cube.
• Laphroaig core range includes: Laphroaig 10 Year Old and 10 Year Old Cask Strength; Laphroaig Quarter Cask; Laphroaig 18, 25, 27 and 30 Year Old. (From time to time Laphroaig also produce a number of additions to the range with new expressions and finishes)

(EDITOR: I have a bottle of Laphroaig 10 years old under my desk! In fact I have Christened this article with a wee nip from that very bottle, just now!)