Tag Archives: Portmahomack

Gleneagles

5th July 2022 billpaterson1@me.com 7 Comments

Gosh, it’s a month since our last post about the Platinum Jubilee. Apologies to those who have been patiently waiting … and to those who have been enjoying the peace and quiet. We thought we should start again in style so we’ve come to Gleneagles.

View from Gleneagles Hotel — View over Glendevon from the Glendevon Room

A Highland Playground

Gleneagles is one of these places, like the Connaught and Claridges, that doesn’t need to bother putting ‘hotel’ after its name. You’re just supposed to know. It’s the playground of the rich and famous. So what on earth are you doing there, we hear you ask? Okay, did you know that Gleneagles has three Championship golf courses and one nine hole course. Surely that’s way more than enough? Did you know that it has a Shooting & Fishing School an Equestrian Centre and the British School of Falconry. Did you know that it hosted the G8 summit in 2005 with the likes of Blair, Putin, Berlusconi, Bush and Chirac? All largely forgotten, apart from one, of course. That was before G8 became G7 after Russia was suspended in 2014 for being a bad boy and invading Crimea. Goodness, that seems like a relatively minor misdemeanour now!

The Glendevon at the Gleneagles Hotel — The Glendevon Room, the scene of the G8 dinner hosted y the Queen …. and now our scone

Of course, none of that is of any interest to us, we are only here for the scones. Having said that, we also have a very special Canadian with us (Pat’s brother) who we are determined to introduce the genteel refining intricacies of taking afternoon tea. You know what those Canadians are like … bit rough around the edges! What better place to do it than this? If they can’t do a decent afternoon tea here then there is precious little hope left for the world. Okay, he only wanted to be out on one of the golf courses rather than doing this but, much to his dismay, we stuck to our guns.

Friendly service

There are over 1000 staff servicing the 232 rooms so expectations were high in terms of service. We were not to be disappointed. In fact, in many ways our expectations were exceeded.

Cakes at Gleneagles Hotel — top tier of the sweet stand

The staff looking after us, of which there were many, were all great. Not only did they take the time to explain all the sandwiches and other delicacies we were getting but also took the time to answer our questions about the hotel and all the people who have stayed there. Some, even more famous than us! As you can imagine, a stay at Gleneagles is not exactly cheap, quite the reverse. So the staff were impressed to hear that my dad had been a guest here for six months. Eventually I had to divulge that it was when the hotel had been turned into a hospital during WWII. He was recuperating after a bad motorcycle accident.

The ballroom at Gleneagles Hotel — the Ballroom but no dancing today

Anyway, back to the scones. Forgive us if we go In to slightly more detail than usual. Before you get anything here they give you a little champagne glass into which they pour some iced tea … very nice. That’s followed by an amuse bouche of tomato consommé … very nice again. Then they bring the savoury three tier stand BOTTOM TIER Perthshire smoked salmon with sweet dill mayonnaise sandwich + egg mayonnaise with mustard cress sandwich + Tweed valley roast beef with nasturtium butter sandwich. MIDDLE TIER vol-au-vent with red onion marmalade, goats cheese broad bean, radish, carrot and candied walnut + toasted pickelet with white crab meat and creme fraiche + Hardwick lamb sausage roll with lovage emulsion and choucroute. TOP TIER pea, cabbage and potato croquette + toasted charcoal baguette with pickled cucumber smoked trout and golden beetroot. No scones!

Peachy

Then, only then, when you have stuffed yourself with all this deliciousness do they bring out the next three tier sweet stand. Argh! But at last we caught our first sight of the “soft and fluffy” buttermilk scones. Would we have room for them let alone everything else? The scones were indeed soft and fluffy as described but with a slight crunchiness as well … perfect. They came with loads of jam and clotted cream, all beautifully presented. A very easy topscone. Sitting here in our secluded little alcove gazing out across the croquet lawn to the sunlit hills of Glendevon you could easily think that everything is absolutely peachy with the world. You would be completely wrong, of course, but just for a moment …

Needless to say we could not get near finishing everything that we had been presented with … even when it was washed down with copious quantities of Glendevon blend tea. And this being Gleneagles, even our ‘doggy bags’ were posh. A custom made handbag style box in which we could transport our leftovers back home. Did our Canadian feel enlightened by this experience? Of course he did … a “soft and fluffy” scone at Gleneagles … who wouldn’t be?

PH3 1NF tel: 01764 662231 Gleneagles Hotel

///claim.facing.showcases

ps: if there is anywhere in Scotland that can rival Gleneagles for culinary expertise and originality it is the Oystercatcher restaurant in the lovely little village of Portmahomack. And guess what, our Trossachs correspondents are on the loose again and that’s exactly where they are. As well as a fabulous dinner the previous evening they sent us a picture of their breakfast … Scallops-o-Scone.

Scallops-O-Scone at the Oystercatcher, Portmahomack — Scallops-O-Scone at the Oystercatcher

They also reported on a scone they enjoyed in the company of members of the Portmahomack Salsa Drumming Band in the Carnegie Hall Cafe. The last time we reviewed this place was back in 2016 … too long ago.

Our correspondents sound like they are having a brilliant time … we need to go back.

Scones, Uncategorized

Laverbread

23rd March 2021 billpaterson1@me.com 5 Comments

Following our previous post on Welsh Cakes you will all be pleased to hear that “Slightly Miffed of Portmahomack” is now “Delighted of Portmahomack.” Although “delighted” she felt that perhaps we should also cover Laverbread, a seaweed delicacy and the essence of a good Welsh breakfast. By now readers might be thinking that Portmahomack folk must all be slightly mad. The title photo is of some of them down by the harbour passing the time on a very wet afternoon. Reassured??

So, laverbread is made with seaweed, where on earth are we supposed to get that? Just pop down to the coast and pick some? No, no, no, laver is a special kind of seaweed and you can only get the good stuff on the coast of Wales … apparently! Oh, or in a shop … an online shop, The Fish Society shop to be precise. They will cater to all your seaweed needs! Don’t say that we don’t go that extra mile for our readers.

raw laver — as it comes from the Fish Society, out of the packet and mixed with oats

Dulse and all that?

Suffice to say we ordered some laver directly from Wales so that the ensuing laverbread would be as authentic as possible. The things we do to placate these Portmahomackians! You’d think they would be too busy watching whales and dolphins? The laver arrived in an alarmingly large box … we didn’t really want a whole load of seaweed so we were relieved when the large box contained only a very small sachet of frozen laver. Once, when I worked in Belfast someone (they shall remain nameless) gave me some dried dulse. It was revolting! I only had a little but I could still taste it three days later! And that pretty well sums up my seaweed eating career so far. Would this laverbread thing be a better experience?

There is no way that laver could ever look appetising … a kind of dark green sludge. In fact it makes you wonder who thought it was a good idea to eat it in the first place? Anyway, in the interests of expanding our reader’s laverbread knowledge we set about making some. Couldn’t be more simple really … mix it with some oats and lightly fry. We had it with some crispy bacon and a fried egg. Interesting in that there was no strong taste, just slightly salty perhaps. Some people compare the taste to oysters, or olives. We ate it all, however … it’s good for you apparently!

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Laver, laver everywhere!

Scallops with laver and pea puree — Scallops

To give it a fair crack of the whip, at night Pat made me scallops with a pea purree and laver sauce. This was fantastic! Hard to know what was actually going on but the laver seemed to give it a slight salty edge that went well with the rest of the dish. Huragh, a mini laver triumph!What else?Next day we had an omelette with potatoes and laver. That was excellent as well though I suspect that the omelette would have been none the worse if there had been no laver in it. In Wales laver is sometimes referred to as Black Gold, or the Welshman’s Caviar. Apologies to all laverbread aficionados but we are not at all surprised it hasn’t caught on in Scotland.

Yesterday, the news that Nicola Sturgeon was cleared of any wrongdoing in the Alex Salmond affair has been greeted by the Tories with all the same good grace that Trump accepted his election defeat. Politics will always have divisions but there seems to be a lot more division elsewhere in the world today … skin colour, gender, ethnicity etc. The other day we got an note from singer songwriter, Carrington MacDuffie. It was a quote from Mohamad Safa. “Our world is not divided by race, colour, gender or religion. Our world is divided into wise people and fools. And fools divide themselves by race, colour, gender or religion”. Seemed kind of apt don’t you think? So how come it’s the fools that get to rule the world? Or is that being unduly unkind? All very well for us armchair critics … they are probably all doing their best, poor sods.

Me at Target Ness lighthouse — Me at Tarbat Ness lighthouse, Portmahomack looking towards Wales for more inspiration

Scones

Welsh Cakes

12th March 2021 billpaterson1@me.com 5 Comments

You’re all familiar with “Disgusted of Tunbridge Wells”, a name used for someone with strongly conservative political views, who writes letters to newspapers in moral outrage. Well, recently we had a communication from “Slightly miffed of Portmahomack” saying that we had featured baked goods from Scotland and N.Ireland but had ignored Wales and its Welsh Cakes.

No idea

Obviously, having miffed readers is not on and history teaches us that ignoring discontent in the Highlands can be perilous. So, in an attempt to quell any hint of rebellion Pat has acted quickly and decisively to bake some Welsh Cakes. She previously had no idea such things existed but as always our best buddy, Google, rode to the rescue.

making Welsh cakes — Very similar recipe to fruit scones but cooked on a girdle or griddle

No one knows where scones originated … England, Scotland and Ireland all have claims. The first mention of a scone in writing, however, was back in 1513 by Scottish Poet, Gavin Douglas so perhaps Scotland has the greater claim. Whatever, we are proud to continue Gavin’s good work. Anyway, no matter where they’re from originally we don’t think it’s Wales. They’ve got Welsh cakes for goodness sake so why would they?

Placated

Once the mixture is rolled out and cut into whatever shape you like they are placed on the hotplate.

The caster sugar is optional. Without caster sugar you can slice them through the middle and eat them with butter and jam, just like a scone. Alternatively, with the caster sugar you can eat them just as they are. They were delicious so we gave them the first and probably the last top Welsh Cake award. We thoroughly enjoyed this foray into the unknown. Who knows, Welsh Cakes might become a regular feature in Pat’s baking repertoire. The last time we were in lovely Portmahomack we had a topscone and hopefully, now that “slightly miffed” is placated it will be safe to return for another. Can’t wait!

Oprah

The fallout from the Meghan and Harry interview is incredible. For an inconsequential family rift to dominate almost every news channel for a week just beggars belief. With Meghan, the monarchy has missed a golden opportunity to drag itself into the modern technological world. The traditional fairytale secretive monarchy no longer cuts the mustard for many. And just so that you know, its a few years since we last chatted with the Queen but we can confirm that she never mentioned Meghan once … if that’s anything to go by … just saying!

It’s a while since we brought you a telephone box. This one is at the new Falkirk Distillery which hasn’t opened yet but has distilled its first spirit. By 2024 it’ll be actual whisky. What with this and the old Rosebank Distillery reopening, Falkirk is starting to rival Islay as a whisky lover’s heaven. Okay, slight exaggeration.

It’s a pity the phone box was made at the Lion foundry in Kirkintilloch, it would have been nice if it had been a Falkirk one.

Ordinary, Scones

Dornoch Castle Hotel

8th April 2016 billpaterson1@me.com 1 Comment

Where would you go when there is barely a cloud in the sky and you fancy a walk on a beach? Dornoch, obviously. There is also a link between this post and the previous post for the Cafe at the Carnegie Hall in Portmahomack because just up the road from Dornoch is Skibo Castle. It was once the home of philanthropist, Andrew Carnegie. Dornoch itself is famous for many things. The last witch in Scotland was burned here in 1727. The golf course is judged to be the 5th best outside the US. The thirteenth-century Cathedral and Pat’s first holiday destination when she was at school. Most famously of all, of course, Madonna had her son, Rocco, christened in the Cathedral before her marriage at Skibo!!

Buckets and spades

Having little requirement for burning, golfing or christening, we headed for the beach .. and what a beach! Miles of beautiful sand stretching as far as you could see. Needless to say, in early April, it’s not quite warm enough for lazing around on. We had also forgotten our buckets and spades. It wasn’t too long before we thought that a scone wouldn’t go amiss. We knew that there were good scones at Gordon House because we reviewed them last year. In the interests of continuing research however, we thought we should try somewhere different. So here we are at Dornoch Castle Hotel, just across the road from the Cathedral.

Originally built as the Bishop’s Palace, it has been here quite a while and certainly retains some of its old-world charm. Eight foot thick stone walls and a big welcoming log fire. The hotel is a slightly odd mixture of old and new. The bar area, where we were, being quite characterful but the dining room at the rear of the hotel is very modern and seems strangely out of keeping. Never mind that though what about the scone testing. Well, once again the scones were okay, but nothing to write home about. So what exactly are we doing writing about them .. answers on a postcard? They were nicely presented with jam and a pot of whipped cream but the scones themselves were definitely not topscone material, though enjoyable enough.

End of an era

We had an Englishman with us so we had to post a photo of his effort at preparing a scone. These days we are nervous about not giving glowing reviews because, in the past week, we were given the devastating news that McEwens of Perth had suddenly closed down. Some disingenuous folk have suggesting that it was because we did not rate their scones highly enough. Joking aside this really is bad news because McEwens w

as one of our favourite shops. Family run, a bit quirky, a bit old fashioned, a bit of an institution. It’s passing is very sad, it will be sorely missed, especially by the 130 people who worked there. For Perthshire, it is the equivalent of Tata Steel closing down in Port Talbot but we don’t think there will be any similar governmental attempts at a rescue package. End of an era.

So, although Dornoch Castle Hotel did not get a topscone award either we really hope, in spite of that, it continues to prosper for many years to come.

IV25 3SD tel: 01862 810216 Dornoch Castle Hotel

Scones, history and a dollop of politics