Issue 1 - Country Lifestyle Scotland

Transcription

lifestyle
C O U N T R Y
Scotland’s rural lifestyle guide
ISSUE 1
Produced in
association
with
Food and Drink | Arts and Crafts | Country Sports
Homes and Gardens | Country Fashion | Travel |
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COUNTRYlifestyle / 3
life
COUNTRY
Scotland’s rural lifestyle guide
Welcome to the
first issue of
life
COUNTRY
Food and drink: Country sports:
Seriously Good Venison, from Trigger happy, an
Auchtermuchty, plus recipe
introduction to country sports
pages 6 and 7
pages 10 and 11
Homes and
gardens:
Arts and crafts:
Brush up on your
All Consuming – teaching
watercolour, and weaving,
good life skills pages 14 to 17 skills
pages 20 to 21
PLUS:
Dates for your diary
pages 18 to 19
This issue’s ‘must have’
page 19
Fashion:
Discover Oban’s best kept
country fashion secret
pages 22 to 26
Travel: take an organised
trip to the big city with the
help of TLC
From the publishers of
page 28
I am delighted to welcome you to the
first issue of our new, free, magazine,
which I hope you will enjoy browsing
through.
Country Lifestyle is aimed at those who
already know the many advantages
of living in Scotland’s beautiful
countryside. I know there is no point
in preaching to those that are already
converted. The aim of this magazine
is to enhance your rural lifestyle, by
bringing you features and information
on the issues that affect us all.
In this issue we have focused on a few
specific topics: in our food and drink
section we take a look at deer farming
– its role in both the kitchen and on the
hills. Country sports may not appeal
to all, but we have an interesting
viewpoint from a lifelong shooting fan,
Douglas Boatman.
Homes and gardens goes down the
route of ‘The good life’ by featuring a
duo who teach the skills needed to
enjoy the fruits of the land.
Arts and crafts looks into what
courses are available to those who
fancy brushing up on their artistic skills.
Fashion ... well, we couldn’t ignore
clothes could we? We found a fantastic
new company from Oban which
produces hand-made clothes.
Please remember that this is as new to
us, as it is to you, and we would love
to hear your thoughts or suggestions
for topics or features. Please get in
touch – we will be delighted to hear
from you.
[email protected]
To advertise in Country Lifestyle please contact
Louise Jane McDonald on 0141 302 7368 or email:
[email protected]
The future of Scotland’s
food and drink
Ray Jones,
takes over
at the helm
on April 1
By Karen Carruth
ON APRIL 1, Ray Jones, chief executive of
the Royal Highland Agricultural Society, will
retire and immediately take over the role of
chairman of Scotland Food and Drink (SFD)
– not your average retirement then!
“Yes, I have been trying to fit a day’s fishing
in for months, but it is unlikely that is going to
happen now,” says Ray, as we meet in the
boardroom of Ingliston House, with his perfectly
behaved Labrador snoozing under the desk.
After 13 years at RHAS, it is time to move on,
and Ray, an Englishman, says he is flattered to
have been considered for this post and excited
about the challenge that lies ahead.
“At my age, 63, I still consider myself a
young person. I can see lots of things that
need to be done, and I am keen on getting
into something that I can see real potential in.
The need for change is there at SFD and I have
been working alongside SFD as well as here
at RHAS – as the roles overlap in many ways
– so I am happy to postpone the fishing for a
while yet.”
SFD was launched in 2007 as an initiative
of Richard Lochhead, the Rural Affairs Cabinet
Secretary, with 50% of funding coming from
the Scottish Government, Highland and
Scottish Enterprise, and Highlands and Islands
Enterprise, and the other 50% coming from
membership.
Scotland Food and Drink, with its vision to
build Scotland’s international reputation as ’A
land of food and drink’, has its work cut out, in
a fiercely competitive market.
Ray says: “The whole purpose is to get
people eating and drinking Scottish food,
whether it is within Scotland, the UK, Europe,
USA or the rest of the world and in order to do
that we have to establish a quality brand which
promotes the premium produce that Scotland
has.
“Although, we can’t do that straight away, as
we don’t have the funds yet – SFD is only a few
years old – we are growing quickly. In the last 12
months we’ve had a 67% rise in membership
numbers. One of our challenges is to unite the
different sectors of the food and drinks industry
under one ‘umbrella’ brand, to make the most
of the huge amount of experience and skill that
these sectors have in abundance.”
Looking at the Scots’ presence on a global
field, there is no doubt that the big boys are
the whisky producers. There is not a country in
the world where you can’t find Scotch whisky,
and Ray says that the status our whisky is
protected by trade-marking. There have been
attempts to copy it, of course, but we have
been tough on protecting it, which is essential.
“We have some way to go to match the
success of the whisky sector – they are
doing £4bn plus a year, whereas the food
industry is not quite at £1bn yet. But if the right
Whether you want
infrastructure is there, there is no reason that
we can’t take a larger slice of the global market
– but we have to learn to walk before we can
run.”
“It is important that we build our brand
here, make a better job of the product and the
distribution in our own market first before we
try to compete abroad. We can still grow our
market in the rest of the UK, as it is right next
door to us; next to that is Europe, then there
are places like North America, where a strong
Scottish contingent helps, and we already have
lots of product being shipped to Hong Kong
and Singapore.”
Of course, promoting food on the global
market is just one side of SFD’s membership
benefits. Members receive a list of benefits
which is, frankly, an eye watering read (33 bullet
points on the website... check it out at www.
scotlandfoodanddrink.co.uk). Help is at every
level. No matter what your issues are, SFD will
have someone who can help clarify, advise, or
physically come to you to remedy a problem.
As a basic explanation of benefits, here are
a few: A skills academy has been launched
which is invaluable in furthering education;
marketing advice; website compliance audit;
meet the buyers events; sales managers for
hire; supplier development programmes; legal
advice, excellence awards; brand reviews ...
the list goes on.
All of the companies I contacted, who are
members, only had glowing reports to give of
the help they had received.
Ray hopes that in the next 12 months that
the Dales...
...the Glens ...the Fens ...the Wolds ...Moors or Coast
Major new
12 part TV series
the Dales
they will create another category for the small
primary producer, not so much those that are
growing, but those who are first-stage, primary
processors, like cheesemakers etc, who feel
the need to be part of something bigger.
“We are all about collaboration. How can
those people get into the supermarkets? They
need lots of support for that with things like
distribution hubs as the cost of getting things
to market, if you haven’t got a lorry load, can
be prohibitive. Those are big issues for small
producers, and that’s where we can help with
our expertise.”
Looking to the future of SFD, how will
success be measured? “I think for us we
have clear goals to achieve – one is to have
a Scottish Food and Drink industry which
is worth £17.5bn by 2015. It currently is at
£10bn, so there is a way to go yet, but it is
clearly achievable,” smiles Ray.
“I have no hesitation in saying – what is there
to stop us? If we have the right quality product
and we can deliver on time, we will be in a
good position to compete with those people
in Europe who believe they are equally good, if
not better than the Scots. But when you taste
our meat, our drinks, food, we have some
excellent combinations and the quality and
freshness speaks volumes.”
The one thing that Ray did point out was
the Scots’ complete inability to promote
themselves. “As a nation, they are bloody awful
at promotion. They are a tremendous race (I’m
married to one, so I have to be careful), but
there comes a stage when you have to stand
up and say, ‘this product is unbelievable, it
is the best there is in the market place,’ and
Scots are not good at that. It is the willingness
to win that matters, but it is vitally important that
we are fervent about having that passion.”
“Scotland already has a wonderful, natural
brand – who doesn’t smile when you talk about
Scotland. People think of castles, hills, history,
and we make no bones about the fact that we
use that scenic brand to our own advantage.
You have to use what is already there, and
we can benefit from being seen as a quality
producer, environmentally sustainable with lots
of clean air around us – it helps sell the product.”
So, on April 1, are the fishing rods being put
away forever? “I hope not. But I will say that I
am grateful for the amount of support I have
had, e-mails, letters etc, congratulating me on
this appointment.
“I have had a lifetime in the food and drinks
industry and some of that is on the farming
side, but my first love has always been
agriculture. I am a different person to the last
chairman, he did a good job, and it is up to
me now, along with the board, to take it a few
stages further. It is like any of the roles we play;
it is not you as the individual, it is the support
you get from the people in the industry that
makes a difference.”
Farm Stay has the solution
Visit www.farmstay.co.uk or ring 01271 336141 for your FREE guide
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Farm Stay has the solution.
Over 1200 fully inspected properties
Meet real country people
Enjoy farmhouse meals with fresh produce
6 / COUNTRYlifestyle
Scotti
with a ‘serio
By Philippa Stephen
Photographs: Niall Robertson
FROM RELATIVELY humble beginnings, jeweller
Nichola Fletcher and her veterinary-trained
husband, John, have dedicated the last four
decades of their lives to developing their Fife-based
entrepreneurial farming partnership of venison into
a household name.
There is quite simply now an invaluable, but
yet unspoken, kudos which surrounds serving
John and Nichola Fletcher flanking Vikki Banks, who is taking over the management of the deer
venison cuisine, if it is sourced from the Fletchers of
farming at Reediehill TSF
Auchermuchty.
As a remarkably lean meat, venison easily sells itself
with its low-fat health benefits – but what you can be
The Fletchers of
offered from the Fletchers’ ‘Seriously Good Venison’,
Auchtermuchty’s Seriously
in terms of their all-encompassing knowledge of not
Good Venison can be
only the history and inherent quality of their produce,
bought online from
but also how to cook and serve it to its absolute best.
their website www.
This provides more of an ‘ultimate’ experience of
seriouslygoodvenison.co.uk
grandeur to your dinner table, than simply any old cut
Or alternatively, you will find
of other red meat.
them at the following farmers’
The Fletchers came to Reediehill Farm, a small
markets:
north-facing hill farm, bordering the Pitmedden
Forest, in North-east Fife, in 1973, from the island
• Edinburgh: Every Saturday
of Rum in the Hebrides – where John worked as a
morning, 9am-1.30pm
newly qualified vet specialising with wild red deer and
• Perth: First Saturday of every month,
where Nichola worked as a goldsmith designing and
9am-2pm
producing her own jewellery.
• St Andrews: First Saturday of every
The shortest answer as to why the couple turned
their attention from there, to farming deer, was that
month 9am-1pm
they wanted to produce the finest possible meat
• Dunfermline: Second Saturday of
as humanely as possible and without recourse to
every month, 9am-1pm
commercial abattoirs.
• Cupar: Third Saturday of every
John’s unparalleled knowledge of the animals from
month, 9am-1pm
a professional position also provided an exceptional
• Kirkcaldy: Last Saturday of every
impetus.
month, 9am-1pm
Big Bodyguard stags bunch the herd together for security
Whether you want
TSF
the Dales...
Major new
12 part TV series
the Dales
ish venison
ously good’ reputation
In the early 1970s, John considered that livestock
farming had many flaws, both in terms of animal welfare
and in the drugs or steroids used to produce leaner
meat, milk and eggs.
“The effects of animal fats on health were beginning
to emerge,” explained John and, therefore, it became
clear to him that, because deer, native to Britain, had
not been selectively bred to produce pathological
quantities of milk, or wool, or lambs, or fat, they did
not suffer many of the diseases that farm animals were
prone to.
Thus, Reediehill became the first deer farm in Europe
– and the Fletchers developed a system aimed to work
with the deer’s natural behaviour, to provide a unique
farm that could produce the superb meat without the
stresses involved in transportation to an abattoir, and
to keep full control over the process by cutting and
packing the venison on-farm.
Now their farming business, which draws
considerably upon the couple’s individual expertise,
has developed to the extent it almost diversifies from
diversification. It extends to little more than 80 acres, but
supports six full time staff – and has gained a reputation
for UK-wide acclaim and recognition.
The success of the farm’s produce and its sale
around the UK by mail order and from farmers markets
has even garnered endorsements from celebrity chefs,
such as the F-word’s Gordon Ramsay, who said quite
simply of the quality of their red meat: “I can confirm that
their venison is truly delicious.”
And, as a well known author, lecturer, and cookery
teacher and demonstrator of not only venison, but
all other game, Nichola talks easily of the benefits of
working with venison on the kitchen.
“At only 1.6% fat, it is leaner than skinless chicken
and has less than half the cholesterol too – but, of
course, the best thing about venison is that it has a
marvellous flavour,” she explains. “Because it is such a
lean meat, venison shrinks less during cooking – and
because it is quite a filling meat, actually smaller portions
will usually satisfy, which helps the budget!
“Our venison is already very tender and well flavoured,
so preparing it for cooking is not time consuming at
all, as marinating is not necessary, although of course
those who like the extra richness can feel free to do so!”
Dispelling previous myths about the tasty meat,
which is now widely recognised as being high in
protein and iron, yet low in saturated fat, whilst also
containing Omega 3, the Fletchers explain that venison
fits perfectly into current lifestyles as a free-ranging and
healthy meat which can both cater for rich winterstyle dishes. But it also remains perfect for light, quick
cooking, as it is so straight forward and succulent
– indeed the ‘Fletcher library’ is filled with books written
by each of them which highlight exactly these qualities.
Whether you want
the Dales...
“Food writing has led to me writing books other than
just about venison and game,” explains Nichola. “I am
hugely interested in the history of our food and how it
fits into the culture of our society.
“That little bit of diversification has also meant that
both of us have ended up doing a lot of teaching
workshops,” says Nichola. “I have done quite a
lot of work for Scottish Enterprise for their tourism
workshops, in which we try to encourage not so much
the tip-top hotels – because I think they have got there
themselves in terms of the use of top quality Scottish
produce – but the more modest establishments of bed
and breakfasts and wee pubs around Scotland to give
them suggestions on using more local Scottish produce
in an accessible way. It is hugely important as that has
been identified as key to what tourists would like to
receive when they visit our country.”
Amongst the books that the couple have written,
Nichola also shares her a lifetime’s experience of
cooking their produce in ‘Ultimate venison cookery’,
providing a bible to read and savour, as an eminently
practical manual for cutting, preparing and, most
importantly, cooking venison to perfection.
Her other books include ‘Game for all with a flavour of
Scotland’, ‘Caviar: A global history’ and ‘Perfect venison
– a little book of recipes’, whilst she also filmed a fourhour venison ‘masterclass’ DVD on how best to cook it.
Meanwhile, John has written ‘Fletcher’s game’, which
recounts the history of modern deer farming and the
trials and tribulations of establishing the first deer farm,
‘A life for deer’ and, most recently, ‘Gardens of earthly
delight: The history of deer parks’, which he released
this month.
Rec ipe:
Venison steak salad
with watercress and
pomegranate
Starter for four
Genuine aged Modena
balsamic vinegar is an
expensive luxury but there
are a few excellent balsamic
syrups and thickened
vinegars available now. Make
sure you get pomegranates
with deep red flavoursome
seeds, rather than the pallid
pink ones.
Ingredients:
500g (1lb+) venison steak, or
chunks of tender haunch
1 x 80g (3oz) bag watercress
1 small pomegranate
Balsamic syrup
Method:
Wash and dry the
watercress. Break it up
into bite-sized pieces and
divide between the four
plates. Cut the pomegranate
into quarters and remove
the seeds, discarding all
the bitter yellow connecting
skin. Scatter seeds over the
watercress. Drizzle some
balsamic vinegar sparingly
over the watercress.
If using steak, cook it rare
and allow it to cool down
slightly for a minute or so.
Slice finely into pink strips,
and drape these over the
salad. For venison chunks,
brown on all sides, then rest
for a few minutes before
placing them over the salad.
Serve at once.
Nichola skims through her own ‘Ultimate Venison Cookery’
book, as her home made rowan jelly strains behind her
TSF
Major new
12 part TV series
the Dales
© Nichola Fletcher
Recipe from ‘Nichola
Fletcher’s ultimate venison
cookery’ Quiller Press, £20.
Signed copies available from
www.seriouslygoodvenison.
co.uk
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
[email protected]
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
[email protected]
www.barkershighlandbeef.co.uk
Barlochan Highland Beef
Nigel & Angela Taylor
Barlochan Wood Palnackie Castle
Douglas Kirkcudbrightshire DG7 1PE
01556 600221
[email protected] www.bhbeef.com
CP & CE Bruce
Bogside Farm Shop Bogside King Edward
Banff, Aberdeenshire
01261 821244
[email protected]
Cedar Cottage Country Foods
AA McIntyre
Cedar Cottage Enterkine Estate By Ayr
01292 520453 M: 07779 311149
[email protected]
Highland Drovers Ltd
Number 2/3 Mercian Buildings Shore
Road Perth PH2 8BD
01738 561523
Mossdale Highland Beef
Archie & Kay Aitchison
West Linton Peeblesshire EH46 7AS
01968 661318 or 07702081510
www.mossdalefarm.co.uk
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
[email protected]
www.glengormcastle.co.uk
Ormsary Estate Office
Ormsary Farmers, Ormsary
Lochgilphead PA31 8PE
01880 770700
www.ormsary.com
J & L Fraser
Jim Fraser
East Tilbouries, Maryculter, Aberdeen
AB12 5GD
01224 732351
[email protected]
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
[email protected]
www.hellifieldhighlandbeef.co.uk
Hunters Highland Beef
Barnhill Farm Allanton Shotts Lanarkshire ML7 5AB
01501 820433 or 07747610513
[email protected]
Mr Rowland Robertson
PItgarvie Farm
Fettercairn, Aberdeenshire AB30 1RB
01674 840219 07919541707
RS & JM Tilford
Tigh-na-innis Bogallan Croft Kessock
Invernessshire IV1 3XE
01463 731869
Mr & Mrs M McCombe,
Great House Fold
The Great House, Great House Farm,
Earlswood, Chepstow, Monmouthshire
01291 652957
Thistle Fold Meat & Pie
Company
AnniePerkins
Clink Cottage Farm Marlcliff Bidford on
avon Warwickshire B50 4NY
01789 490872 - 07816877259
Roddy McDougall
R McDougall Butchers
1606, Paisley Rd West Glasgow
G52 3QN
0141 883 1207
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
Scotland Food & Drink is the
leadership organisation for the food
and drink industry in Scotland.
We aim to grow the value of the food and drink industry in Scotland to the benefit
of all of our members, allowing them to become more profitable and competitive in a global
market. Scotland Food & Drink also runs Scottish Food & Drink Fortnight the annual celebration
of the superb quality of Scotland’s produce. Find out more about how we can grow your business
at www.scotlandfoodanddrink.org or join in at www.scottishfoodanddrinkfortnight.co.uk
Trigger happy
By Douglas Boatman
FEW PEOPLE think of Robbie Burns as a
follower of field sports but he certainly paints
a wonderful image of deerstalking in this
poem.
Shooting has long been a traditional
pastime in Scotland and is as popular today
as it was in yesteryear. The number of shotgun
certificates held in the country has increased
year on year since 2004 and now sits at a figure
of some 50,000. Many youngsters (me included)
get introduced to shooting by way of air rifles.
Weekends spent with noisy pals looking for
‘vermin’ or honing our accuracy skills by plinking
beer cans – empty ones!
Modern air weapons are much more powerful
and sophisticated than the ones we used. I would
imagine there will soon be legislation passed
to control their use – currently, you don’t need
a licence to own one, although there is an age
threshold of 18 to purchase it.
Enthusiasm for shooting usually meant the
progression onto buying a shotgun and the
discovery that moving targets were a lot more
difficult than a static Tennents tin at 10 paces.
Shotgun ownership also requires a greater sense
of responsibility. Not only do you have the task
of applying for a certificate, but the purchase of
the chosen weapon and ammunition can burn a
nasty hole in the pocket too.
Once your certificate is sanctioned and
with blunderbuss in hand, a whole new world
of opportunity opens up. Do you want to follow
one particular ‘discipline’ or become a jack of all
trades?
I’m glad to say there is still an active and fluid
syndicate culture in operation in Scotland whereby
you can enjoy rough shooting, or the more formal
‘driven game’ format, in good company during
the game shooting season. Most game-birds are
reared pheasants and French partridge (the native
Some members of the Garnock Valley Gun club, with
that enviable view behind
Picture courtesy of BASC
My heart’s in the Highlands,
my heart is not here
My heart’s in the Highlands
a-chasing the deer
Chasing the wild deer and
following the roe
My heart’s in the Highlands
wherever I go ...
Robert Burns
English partridge is now quite rare and numbers need
to be conserved). All across the country small groups
of friends and relations follow the tradition of rearing
a number of birds for release on their chosen bit of
farmland to create an amateur syndicated shoot.
Where birds are ‘walked up’ a good dog is needed
to flush the quarry and (hopefully) the same dog will
retrieve the shot game. Much of the enjoyment of
rough shooting is in watching and controlling your
own dog at work. Mind you, ‘Man’s best friend’
can quickly become ‘Man’s worst nightmare’ if your
hound adopts selective deafness and heads for the
horizon in pursuit of a bolting hare or deer.
On such days, new swear words are learnt and
pride takes a bashing. Emotions can also run high
when, not if, you have a day where your cartridges
seem to have no shot in them. Bird after bird sails
past unscathed as your gun barrels and tempers, go
into meltdown.
It is at times like these that you give thanks for
the opportunity to walk away and practice on clay
pigeons. Many game shooters are also members of
informal clay pigeon clubs and spend their summer
Sundays improving their skills ahead of the winter
shooting season. The fundamental difference
between a cock pheasant and a clay disc in flight
is that the former is accelerating at an astonishingly
deceptive rate, whilst the latter is always losing
velocity. It would, therefore, stand to reason that
shooting clays is ‘easy-peasy’. Not so!
Factor in the situation where the standard clay
pigeon is only four inches across, is completely silent
in flight and that the shooters eardrums are under
constant assault from ‘advice’ given by friendly (?)
onlookers, and you will realise what a challenge it is
to connect with that wee orange beastie.
The photo (left) shows the view from the most
picturesque shooting ground in the West of Scotland,
home to the Garnock Valley Gun Club. I’m currently
‘El Presidente’ so my judgement may be biased.
If you want to take things to a more serious and
competitive level, look on the web for your nearest
shooting school. There you will find simulation of
every shooting situation that you could possibly
encounter in the field. High pheasant, springing teal,
bolting rabbit and unsettled pigeon to name a few.
The Game and Wildlife Conservation Trust hold
a Game Fair, at Scone Palace, near Perth, on the
The author gets down to business and takes aim
first weekend in July. This is definitely the
place to get acquainted with field sports
– a great day out for all the family. Loads of
things for youngsters to get involved in and
a sumptuous food hall to help you empty
your wallet.
I have to agree with Robbie – of all the
country ‘pursuits’ there is a certain thrill
involved in deer stalking. Maybe it is the fact
that you are hunting a truly wild creature
and in close contact with such elegant and
majestic animals. The Scottish red deer
population creates a considerable financial
boost for the tourism industry and the rural
economy. Imagine a child writing a holiday
postcard (or sending a text) back to Aunt
Sally in central London.
“Dear Aunt Sally. Hello from Bonnie
Scotland. Today I saw a big wind turbine/a
giant deer with big antlers/three miles
of traffic cones on the A9 (delete as
appropriate) You get the picture!
Many estates rely on the income from
stag shooting which takes place between
July and October. A ‘cull stag’ (an animal
shot to thin out the population) will set you
back about £400. Trophy heads are the real
money spinner. Value increases with the
number of points (tines) and uniformity of
the antlers. A ‘10-pointer’ may ring the till at
£750 and the price tag may go up by £200
per prong above that. Anything above ‘The
Royal’ (12 points) leads into banker’s bonus
territory.
The cheaper and to my mind more
challenging, form of deer stalking is the hind
cull. The open season is between October
and February – the associated climatic
conditions at this time of year, coupled with
the fact that hinds and calves always keep
to the higher ground mean the stalkers
foray onto the hill requires a bit more
physical effort.
The topic of shooting and, indeed, the
following of most country pursuits, can
reveal quite entrenched opinions when in
the company of those who have had little
contact with the rural scene. As mentioned
earlier a trip to the Game Fair may soften
attitudes and lead to better understanding.
(maybe even conversion!).
No matter what you shoot, whether it
is vermin or game, fur or fowl, they are all
God’s creatures and should be treated in
humane manner and with the respect that
they richly deserve
Most gamebirds are reared pheasants
Get into TROUBLE!
Experience has shown that when you
set off from home to enjoy hind stalking
in the Highlands and Islands you should
remember to take TROUBLE with you.
TR – Tick Remover: These wee blood
suckers get into some personal areas
and can cause problems if not extracted
properly.
O – Optics: A good set of binoculars to
spy the deer before they spy you!
U – Underwear: On a flat calm freezing
December morning ( the sort of day when
you can hear a field vole passing wind 100
yards away) you’ll be glad you’re wearing
long johns.
B – Bolt: For security reasons it is a good
idea to keep the bolt separate from the
rifle whilst in transit. A chap from Devon
got to his hotel on Skye and only then
remembered the rifle bolt was on the
kitchen table at home – not a happy bunny!
L – Lead: (as in ammunition): Don’t expect
the gamekeeper to keep a stock of bullets
for all rifle calibres and remember you may
be many miles from the nearest gunshop.
(Gone are the days when your the local
ironmonger sold ammo.)
E – Energy: There is nothing worse than
tramping over the moor for four hours then
being too knackered to shoot straight.
■ For those of you who do shoot, or fish, and want
to broaden the experience contact the Scottish
Gamekeepers Association for a copy of their Silent
Auction 2011 – you will be glad you did (but your
wallet won’t!). To check up on shooting seasons,
licences, insurance and the like have a look at the
very informative website of BASC (British Association
for Shooting and Conservation)
Your best friend on a shoot, the gundog
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, a new season Joules range,
Horseware Ireland and new Mark Todd.
All at very competitive prices save on Joules with 20% off
on the entire range for a limited period.
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
COUNTRYlifestyle
advertorials
STRATHMORE
FISHING TACKLE
HARDY FISHING TACKLE
OLD AND MODERN
Strathmore Fishing Tackle is based in Dunblane near Stirling,
Scotland.
We specialise in vintage fishing tackle such as Reels - brass,
wooden and aluminium alloy, Rods - split cane and modern
materials and Accessories - knives, scissors, tool kits, oil
bottles.
We are always looking to purchase Vintage Fishing Tackle
- Hardy and other quality tackle - also more recent Hardy
Fishing Tackle.
View some of the items we have for sale at Strathmoretackle.
co.uk. If there is a specific item you are looking for then please
contact us as we may be able to source it for you.
STRATHMORE TACKLE IS A
FAMILY BUSINESS BASED IN DUNBLANE.
We deal in all types of old fishing tackle.
We have special interest in Hardy both old and modern.
Distance is not an issue. We are willing to travel the length
and breadth of Scotland and Northern England.
Clients are of course welcome to visit us in Dunblane.
We are always interested in purchasing items or collections
of vintage tackle.
We pride ourselves on our absolute discretion
and ability to offer best prices.
Please telephone: 01786 823361
Or email: [email protected]
KiwiKate celebrates five
years this July
In the very beginning there were the possum
insoles – superb for cold feet, or chilblains or
poor circulation. They are still the staple line
but built up around them are garments, socks
and accessories made of possum-merino wool
– 40% possum fibre and 50% merino wool
(10% silk or nylon) - and sheepskin slippers.
There are literally hundreds of happy Scots
living in their possum-merino beanies, and
thousands in their socks, every autumn/winter/
spring!
This year sees the inclusion of Earth Sea Sky
merino in both ultrafine and superfine knits.
A merino base layer against your skin (truly) is
the ultimate first layer in warmth and protection
whilst outdoors. ESS is superb quality, snuggly,
weightless, hard-wearing and odour-eating.
You’ll be amazed at the length of time ‘a
merino’ will go before needing laundering. A
merino is a second skin.
KiwiKate chose Earth Sea Sky because the
quality matches the unmistakeable quality
of all ‘her’ other ranges. What’s more, it’s a
Christchurch NZ based company so when you
purchase an ESS merino – you’re helping rebuild
a shaken-up (down but never out) people.
(Until 7 April there’s a very special offer on the
website in support of KiwiKate’s Christchurch
suppliers.)
Carolyn Aish, owner of KiwiKate will be
very pleased to see you again at The Royal
Highland (23-26 June) and Scone Game Fair
(1-3 July) this year.
KiwiKate brings to the UK possum
and merino lovely, warm, practical
wear from the Land of the Long White
Cloud, Aotearoa, New Zealand.
More in stock this year fabulous
Earth Sea Sky
merino base layers – for all year round.
At the Royal Highland (Countryside Area)
and Scone Game Fair again this year.
[email protected] | www.kiwikate.co.uk | 07801 298365
PO Box 3968, Warminster, Wiltshire, BA12 7WX
Grow, breed and
make it yourself
By Karen Carruth
Photographs: Catherine Laurenson
GROW YOUR own, breed your
own, make your own – a way
of life that 50 years ago was
essential for survival during the
post-War years, is now a lifestyle
that is being chosen as a pleasant
and worthwhile pastime for many.
Unfortunately, the skills that were
commonplace back when food
was scarce, have been lost with
the emergence of ready meals,
frozen foods and plentiful fruit and
vegetables in supermarkets 24
hours a day, seven days a week.
But All Consuming, a small
company run by two friends, is
bringing these skills back to the
discerning consumer, running
courses which aim to make learning
the basics of growing vegetables,
raising chickens and pigs, and
baking, among other courses, both
fun and useful for today’s more
food-aware public. They are, as
they say ‘Right on trend’.
Susan Bower and Katherine
McCudden have been friends
since school and both have had
successful careers in their own
right – Susan in interior design,
retail management, and as a florist;
and Katherine in PR, and lecturing.
They recently came to a point in
their lives when they decided to
ditch the rat race and take their
considerable skill base into a
new venture together, hence the
emergence of All Consuming.
Combining Susan’s hands-on,
artistic, and cooking skills, and
Katherine’s PR, marketing, and
organisation skills, they are an
excellent team. Being old school
friends gives them an easy banter,
both secure in the role that they
bring to the outfit.
The courses have been based
on the skills that Susan has had
to learn when she moved from
her urban home in Glasgow to the
farmhouse in rural Lochwinnoch,
in Renfrewshire. “It took me a
year to acclimatise here, as I had
never lived in the country and, as
my husband is a farmer’s son, he
assumed I would take to it easily.
Whether you want
Join the ‘on trend’ team at All
Consuming who can teach you
all you need to know to enjoy the
fruits of ‘The Good Life’
Susan Bower and Katherine McCudden, the partnership behind All Consuming,
outside the converted barn that is used for classes TSF
Looking after animals, growing
my own vegetables, breeding
chickens and pigs, was all such a
culture shock and a huge learning
curve, that initially Katherine and
I thought we should write a book
the Dales...
Major new
12 part TV series
the Dales
about the ridiculous exploits we
have endured ... chasing escaped
pigs down the road or unloading
unruly cows into our field, etc. My
husband works away a lot, so I
have just had to get on and do it.”
Katherine adds: “Susan is a
fantastic cook, and was a finalist in
ITV’s Britain’s Best Dish, so when
our guests arrive for the courses
we make sure that they have a fun
day, learn something new and also
enjoy an amazing home grown,
seasonal, home cooked lunch, with
a glass of wine if they wish, to see
them through the day.”
It all started back in November,
2009, when Susan ran her very
popular ‘Christmas knockers’
courses in the barn. This involves
foraging for moss and ivy and
all the things that make up the
festive wreath, together with hand
wiring your own festive wreath
for your front door. Katherine
comments: “People love the sense
of achievement that they have at
the end of our courses, because
they usually have something in their
hands that they have created, to
take home with them.”
“The courses went so well, and
were popular, so we decided to
extend the range of courses we
run. At the moment, the courses
are all based on the things that
we would have found useful when
we came here,” says Susan, (see
panel on page 17 for course list).
This year, the ladies have
decided to include a taster day,
covering a bit of everything from
each course, a tour of the small
holding, do some planting, get
hands on with a hen, and also hear
about Susan’s tales of settling into
the ‘Good Life’ and all the ups and
downs that the move has entailed.
Continued on page 16 and 17
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The bas
and seed planting is exp
ics of soil type, propagators
lained TSF
Fun and learning go hand in
pink hand at the All Consum
ing courses. Here the
ladies attending veg and bed
s course show off their shin
y new gloves TSF
Grow, breed and make it yourself
Of course, chat will centralise
around the lunch table, with a
seriously good lunch and a glass of
wine thrown in.
The farm has just recently been
awarded a rural diversification
grant, which has allowed the barn
to be updated, sort out the roof
and guttering, but still preserving
the integrity of the barn, and also
providing the kid’s ponies with
somewhere to live during the winter.
The food cooked on the course is
a huge draw, These ladies practise
what they preach – it is home
grown, seasonal, and delicious, and
washed down with a glass of Pims
or Prosecco. It is worth visiting the
farm for the lunch alone.
The courses are hosted in the
newly upgraded barn, or, weather
permitting, out in the garden,
and are suitable for even the
most urban of dwellers. Everyone
should get something from the
courses, whether it is learning
about the paperwork involved
when you take on livestock,
finding out whether your hens’
eggs have been fertilised, or
creating a beautiful floral display
for your table.
“So many people want to live
in this country idyll, but before
they jump into buying a country
property they should take a bit
of time to do even a one day
course which would enlighten
them before they take the plunge.
Because even getting mains water,
or electricity can be a complete
hassle, and also how do you
decorate a country home without
it being twee, I can’t bear twee,”
laughs Susan.
“We are just trying to help people
become more involved with the
things that they may be passionate
about, especially growing veg.” It
took Susan a couple of years of
failing crops before she had gained
enough knowledge to have enough
of a crop to make good use of.
And she is still learning as she goes
along.
Even Katherine, with a self
confessed innocence of animals/
Continued
from page 14
outdoor pursuits, has been
converted into having a couple of
ex battery laying hens in her back
garden, which she now loves.
Susan is just recovering from
sending both her pigs to slaughter,
(apparently she was the only one
who blubbed, unlike the kids) and
will look into having some more
this year.
Courses can accommodate
from six up to 12 at one time, and
they have already had companies
take courses as team building
days, which was great fun for
everyone, and a little different from
the usual golfing days.
www.allconsuming.co.uk
Veg and beds... beginners
Get hands-on when
you attend the hens
and eggs course
Whether you want
The middle of March sees this year’s courses kick off with
five enthusiastic ladies, who appear with their hopes high,
that they will be gloriously green fingered by the end of the
day’s veg and beds course for beginners.
As it turns out, some are more willing than others to get
their fingers dirty. However, such is the fun and frolics that is
taking place, it doesn’t matter anyway.
Everyone has questions for Susan, who educates and
directs them with an easy, humourous manner and by the
time it’s lunchtime, everyone is well acquainted with each
other and know exactly what vegetables they want to take
home in their little propagators, which come free as part of
the course.
Seasonality, seeds, planting, soil choice, pot choice,
grow bags, dibbles, depth of soil, what needs planted in
a greenhouse, what can go straight into the ground, how
far apart, and, importantly, what are the easiest vegetables
to grow, is covered in the morning, as well as the practical
element, which turns out to be a hoot.
The ladies with their shiny new pink gardening gloves are
huddled in the greenhouse to fill their modules, then back to
the barn for the real business at hand, planting their seeds.
Sandwiched in between the morning and afternoon
sessions is another of the highlights of the day – lunch!
Parmesan, parsnip and chilli soup, with home made
the Dales...
Major new
12 part TV series
the Dales
soda bread, with a splash or two of wine (or minted water,
if you wish). Followed by a cherry tomato, caramelised red
onion tart (see above) with a green leaf salad. Fabulous
food and amusing, like-minded, company is a bonus for
the ladies – but the knowledge needed to grow their own,
as most of them mentioned they have been hoping to get
round to doing for years, is invaluable.
One lady had a moment of clarity when she realised she
was paying for a vegetable box to be delivered to her house
every week – of course, she now knows how to grow her
own!.
All went home with something to show for their day and
with great plans of what this summer’s harvest will be. Most
also plan to come back to do follow up courses – and have
another great day out.
Flower power
course: get
to grips with
the intricacies
of making
beautiful floral
arrangements
Courses on offer:
Seeds have
been selected,
now the job of
planting them is
explained and
demonstrated,
in the barn at All
Consuming HQ
CAIRNGORM STOVES
www.cairngormstoves.co.uk
Taster day – A sample of everything that All
consuming can offer
Morning courses, sample course of flower
power, hens and eggs, and planning a
kitchen garden
Veg and beds – Planning your kitchen
garden from scratch
Flower power
- Fun flower
arranging, from
buttonholes to
flowers for your
table
Hanging
baskets – getting
your plants to last
longer throughout
the season
Hens and eggs
– Beginners guide to
keeping chooks
Walls so tall – Try out the traditional
craft of dry stone dyking
Pigs and ham – Looking at selection,
breeding and management of pigs
Ploughman’s lunch – Making home-made
chutney and match it with local cheese
Jam and sponge – Learn to make jam ,
victoria sponge, and whoopie pies
Christmas knockers – Make your own
Christmas garlands
Morning courses, £40, includes coffee, cakes
Full-day courses, £75 includes lunch
TOWNHEAD FARM
Helensburgh
PIG COURSES - “Practical Pigs”
Interested in pig keeping and want to know more?
Whether you have a large garden or a field ‘Practical Pigs’ will teach you the basics
Over 80 Woodburning Stoves on display in a suite of showrooms
Riva Studio Freestanding Stove
Presented by Linda McDonald Brown,
author of Practical Pigs and a Pig for your Freezer
10am – 4pm. Light lunch and refreshments are included.
Cost £95 per head
9th April 2011.
To book phone Debbie or John 01436 678895
PIG COURSES - “A Pig for Christmas”
Everything you need to know to be able to produce
your own delicious Pork, Bacon and Sausages in time for Christmas
Delivered by Linda McDonald Brown best selling author
10am – 3.30pm. Light lunch and refreshments are included.
Cost £95 per head
11th June 2011.
Morso-Jotul-Stovax-Riva-Aga-Dunsley-Franco Belge
Dovre- Nordpeis-Barbas-Charnwood
PERGE LOG BOILER
Telephone: 01479 873772 / 873493
Strathspey Industrial Estate, Grantown-on-Spey, PH26 3NB
Open Monday-Friday 8.30-1&2-5; Saturday 8.30-12.30
POULTRY COURSES
Interested in getting Hens but don’t know where to start?
Start here.
Continuing by popular demand, by Pauline Shannon of Deanbank Poultry
in association with Reid and Robertson, Agricultural Supplies, Alexandria
Courses run from 10am – 3.30pm.
Light lunch and refreshments are included.
Cost £60 per head (50% discount for age 14 and under)
30 April, 13 May and 19 June 2011.
Dates for your diary:
GARDENING SCOTLAND: June 3-June 5
IF YOU have any love in your life for your
garden, then Friday, June 3, to Sunday, June 5,
2011, are a few dates to circle on the calendar.
Gardening Scotland, undoubtably Scotland’s
gardening event of the year, returns to The
Royal Highland Centre, Ingliston, Edinburgh,
and this year sees more than 400 exhibitors
taking part, selling everything from compost to
conservatories.
The inspirational Dobbies Floral Hall will be
filled with amazing plants raised by some of the
top nurseries and growers in the UK. This is the
palce to fnd that special plant and get advice
from experts on how to grow it.
Tickets are on sale now. You can book online
at www.gardeningscotland.com/tickets/ or
calll 0131 333 0965 for advance tickets (save
yourself £2 on each ticket). Tickets cost from
£12, children under 16 go free.
Ninety years of the Scottish Poppy
Find more inspiration amongst the show
Appeal will be celebrated at the
gardens where top designers will be showcasing show with PoppyScotland Garden
the latest gardening trends and check out the
highlighting the year round work of
the appeal
superb college gardens to discover the next
generation of garden design talent.
Gardening Scotland 2011 will also be packed
with environmental experts in the living garden and you can meet TV’s top gardening
team in the BBC Scotland Beechgrove Theatre, where they will be giving entertaining
workshops and demonstrations throughout the three days of the show.
With a craft marquee, demonstration kitchen, food fayre, floral art displays and
family fun in the big back garden, Gardening Scotland 2011 has something for all the
family.
MAUCHLINE HOLY FAIR: May 28
MAUCHLINE BURNS Club has announced that funding
has now been formally agreed to allow it to run its 10th
Mauchline Holy Fair from 11am until 4pm on Saturday,
May 28, 2011.
Working again in partnership with East Ayrshire Council plus
funding support from the Cumnock and Doon Valley Minerals
Trust, there is fun and frolics promised for all the family at this
renowned fair. Attracting between 10,000 and 15,000 visitors
to the fair, Mauchline, where Burns met, married and lived
with Jean Armour, offers a range of entertainment including
jive bands, song and dance shows, pipe bands, clowns and
comedy performers. For the kids there is the 360 BMX Bicycle
Stunt Team, a fairground, a steam engine, a magician, and
more than 70 stalls.
Mauchline Holy Fair
is run by Mauchline
Burns Club and
is in it’s 10th year.
This year is trying to
increase tourism to
this historic village,
as well as promoting
knowledge of Burns.
Further information
from, Andrew
Cooper, secretary
on 07785526075, or
have a look at www.
Stunt bikes will be one of the
mauchlineburnsclub.
attractions on the day at Mauchline
Holy Fair
com
If you have a date for Country Lifestyle’s diary to publicise,
send details to [email protected]
ALNWICK FOOD FESTIVAL: September 23-25
ALNWICK FOOD Festival has announced 5 AA
Rosette and Michelin Star chef, Jean-Christophe
Novelli, will be its celebrity guest chef at the
2011 event hosted at the Northumberland Hall
and Alnwick Market Square venue in September
23-25.
Mr Novelli has placed several leading
restaurants on the international map in England,
South Africa, as well as in his native France, and
during the course of his career has accumulated
no fewer than four Michelin Stars. His passion for
food cuisine and passing on his wealth of culinary
knowledge to others resulted in the establishment
of the Novelli Academy in 2005. Within
three months of opening, Jean-Christophe’s
establishment was voted amongst the ‘Top 25
cookery schools in the world.’
On the opening Saturday of the 2010 festival,
more than 17,000 people were in attendance,
according to Alnwick Food Festival organiser,
Karen Larkin. “I’m delighted Jean-Christophe
has agreed to be our celebrity guest chef. His
attendance is a huge boost for the 2011 festival
and we are aiming to attract a record number of
visitors and trade stands to this year’s event.
“Northumberland offers an immense range of
top quality food and bringing local producers,
farmers, suppliers and consumers together will
provide huge benefits for the county.
“The Alnwick Food Festival attracts local
businesses and visitors from as far afield as
Newcastle, Hexham, Berwick and Scottish
Border areas and is firmly recognised as
being a showcase event for the region. A full
programme of food festival activities will be
announced in due course as well as being
posted on our website www.alnwickfoodfestival.
co.uk,” she said.
Chef, Jean-Christophe Novelli
❣
❣
❣
The ‘must haves’ for this issue
Hannah Nunn’s personalised
lighting range
By Karen Carruth
IN EACH issue we will share a delightful product which is the item we are
currently most excited about – ‘the must have’. This issue’s favourite is a
range of beautiful, personalised, lights from Hannah Nunn. Her range of
paper cut lighting is inspired by the botanical world and Hannah designs
and makes the lamps in her workshop within Radiance, her lighting and
craft boutique in Hebden Bridge, West Yorkshire.
Choose from table lamps, wall lamps, floor lamps, pendant lampshades
and exquisite strings of delicate fairy lights. Lamps and fairy lights can also
be personalised for weddings and other celebrations.
All products are available to purchase online with secure credit card
processing.
What a wonderful wedding gift.
Personalised with names and dates for a
unique memento
Lights available
from
www.hannahnunn.co.uk
Prices: Small lamp £67
Personalised
lamps: £65-£75
Willow sculptor
to teach his craft
nature and an interest in
BUDDING ARTISTS
Romany culture led him
and complete novices
to Cumbria, where he
alike are being invited to
learnt to make creels and
join well-known willow
traditional baskets and his
sculptor, Trevor Leat,
distinctive work was soon
when he holds his first
being exhibited in local
weekend workshop at
galleries.
Scone Palace, from May
Commenting on his
14-15, 2011.
forthcoming workshop
Participants will
at Scone, Trevor says: “I
be taught the basic
am delighted to share my
techniques for crafting a
skills at this new event at
small sculpture for their
Scone Palace. I am looking Trevor’s willow sculpture of a stag
own garden during the
forward to sharing my love
event, which takes place in
for this ancient art. I like to
the beautiful and inspiring
work in a friendly, informal
palace grounds.
atmosphere, encouraging
Trevor Leat is one of the
participants’ creative side.
foremost creators of willow
The workshop will be
sculptures in the UK. Using Trevor Leat, grows his own willow to use for his enjoyable for people of all
sculptures
traditional techniques
experience levels, including
combining beauty with
complete beginners.”
functionality, he has been weaving willow to great
During the weekend, students will learn
effect for more than 30 years.
something of the history and cultivation of basket
Although he creates baskets, garden furniture
willows, be given guidance about the correct use
and even willow coffins, he is best known for
and safety of tools, gain a feeling for the nature
his willow sculptures – from life size animals
and possibilities of working with willow and create
and figures, through to giant creations that are
a willow sculpture for their own garden or house.
spectacularly burned at festivals and events
The workshop will run from 10am-4pm on
such as the Wickerman Festival, the Edinburgh
both days. All materials will be supplied, however
Hogmanay Celebrations and the Burns Light
participants are asked to bring secateurs, a sharp
Festival, in Dumfries.
knife, pencil and paper. A light lunch, tea and
Based in coastal Galloway, his work has been
coffee will be served in the palace coffee shop
exhibited widely in galleries and has been seen
each day.
by tens of thousands of visitors to festivals and
events around the world.
■ The cost for the workshop weekend is £145,
Trevor first began weaving found material as
with numbers limited to eight. Please call 01738
a small child when he constructed wooden rafts
552300 to book your place. Payment will be
Making traditional baskets are just one of the
from collected lolly sticks. Years later a love for
required at the time of booking.
skills you can learn at the workshop
Explore the wonders of watercolours
PERTHSHIRE-BASED ARTIST and
textile designer, Clare Robinson,
will be holding a weekend
workshop for aspiring water
colourists at Scone Palace from
May 28-29, 2011.
The floral painting course will
provide an opportunity for those
with some experience of painting
with watercolours, or others seeking
to become more familiar with the
medium, to hone their skills in an
informal and relaxed setting with other like-minded
enthusiasts and explore the beauty and colour
of seasonal flowers from Scone Palace’s own
gardens.
Commenting on the workshop, Clare says:
“The aim of the weekend will be to introduce
a different, softer approach to the painting
of flowers, with inspiration gathered from
seasonal blooms in the palace grounds.
“I’ll be looking to nurture
students’ own creative style.
In addition to watercolour
techniques, I’ll also share my
experience of how paintings
can be used in the design
and creation of textiles and
soft furnishings.”
The workshop will run from
10am-4pm on both days.
Drawing boards, cartridge
paper and tracing paper will be
provided, however participants are asked to bring
their usual watercolour paints, brushes, pencils
and putty rubber with them.
A light lunch, tea and coffee will be served in
the palace’s coffee shop each day.
The cost for the workshop weekend is £135,
with numbers limited to eight. Please call 01738
552300 to book your place. Payment will be
Clare working on a watercolour
required at the time of booking.
Michael Stuart Green
exhibits at Black Isle gallery
TORE ART GALLERY,
just a few miles north of
Inverness, is a popular
landmark destination for
visitors to the Highlands.
The huge former Free
Church now houses a
veritable Aladdin’s cave of
Scottish art in traditional and
contemporary styles, along
with a large range of artistmade ceramics, jewellery,
wood pieces, glass,
greetings cards and the rest. The
light and airy venue is informal and
welcoming, with friendly owners,
soft seats and refreshments on
hand.
During May and June the
gallery will host a long-awaited
major exhibition of new work by
Michael Stuart Green, painter and
printmaker.
In the largest exhibition of his
long career as artist, designer,
lecturer, writer and academician,
Stuart Green will show more than
30 examples of his diverse output,
ranging from delicate dry-point
etchings to a huge, figurative
woodcut, by way of paintings (both
oil and watercolour) and other
media including original digital
printmaking, a technique in which
he is a respected pioneer.
Subjects are largely drawn
from Scottish landscape
and architecture, sometimes
representationally and at other
times in more abstract fashion.
This show is said to defy easy
categorisation.
Exhibition runs from May 1
to June 21, 2011, at Tore Art
Gallery. See www.tore-art-gallery.
co.uk for full details and images.
Also more information at www.
michaelstuartgreen.com.
‘Own Art’ payment scheme
available.
COUNTRYlifestyle
Farming Life
A fascinating internet web-catalogue of farming and country heritage pictures
appears on-line at farmingpictures.co.uk from specialist fine art publishers Hood
and Broomfield of Newcastle, Staffordshire.
Their amazing choice of affordable, collectable, high quality artist-signed prints are
beautifully reproduced from the paintings of renowned artist, Anthony Forster. This
unique, lifetime collaboration pictorially records the workaday environment of our
changing landscape, recalling the horse-plough and the smithy, the arrival of the tractor
age and the ubiquitous Land Rover, the vital relationship between farming families,
their working animals and livestock.
Picturing various breeds
of cattle, working dogs
and horses, this web-site
categorises and illustrates the
huge choice available.
Visually attractive
and easily navigated,
farmingpictures.co.uk shows
prints, original paintings,
and gives a distinct choice
of framing presentation,
with exquisite, hand-painted
picture mounts.
“Cattle Crossing”
Hood and Broomfield
have supplied via Mail Order for many years. Superb, prompt service and well-packed
goods bring repeated orders from customers appreciating a company in touch with
modern technology while still welcoming personal contact through telephone enquiries
and visits to the gallery showroom, making friends countrywide and abroad.
Visitors to large Countryside events and Shows have met the artist on occasion,
with many paintings commissioned after seeing some of these wonderful pictures
actually painted under the ‘public eye.’After many such shows, Hood and Broomfield
are re-adjusting the demands of time and are presently unable to revisit the Royal
Highland Show, instead looking forward to maintaining continued customer contact
online, in person, or by telephone and post where customers prefer.
advertorial
Heather, left, wears a flattering, fully lined jacket with large folder over collar, and
Dawn wears the Carly waistcoat and flattering Faye skirt. The Highland cow is
wearing her own headcollar!
Heather, left, wears
the Pippa waistcoat.
Dawn, middle also
wears the Pippa
waistcoat and the
Ailsa, A-line skirt.
Louise wears a threequarter length, winter
warm tartan coat.
The lovely Bella, the
St Bernard, decided
to join in too!
Whether you want
the Dales...
Major new
12 part TV series
the Dales
Mis_é: handmade
classic country clothing
By Karen Carruth
Sharon, right, checks
over the collection with
Isla, her assistant
Photographs: Catherine Laurenson
CATCHING A project at its inception is an exciting time, full of new
ideas and enthusiasm for the future and that is exactly where we find
Sharon Pirie’s brand new collection of ladies’ clothing.
Expressions is the name of the company that Sharon runs, which,
up until this point from its inception in 2005, has been a dress-making,
alterations, curtain-making, soft furnishing, and corsetry business that is
based on Scotland’s West Coast, at scenic Oban.
However, an order of cloth was received that changed Sharon’s way of
thinking and now here she is with her first collection.
“I couldn’t imagine this cloth being made
into anything else. It had to be clothes, I
could clearly visualise them. So I decided,
at the start of the year, that I would use the
experience I picked up when training in
fashion and design, and try to put together
a collection of ladies clothing to see if there
was any interest.”
The interest she received has enforced
her decision to set aside some of her
busy week to try to increase her stock
of skirts, waistcoats, jackets and
hand bags. Sharon and Isla Glen, her
assistant, took the chance to launch
the clothing range, at the recent Oban
Highland cattle sale, which brings
together a diverse range of rural clientele,
which was the ideal market for Sharon’s
range
“I was stunned by the interest at the
show. I sold more than I expected and
gained some positive feedback about
the clothes and made some great
contacts,” she says.
The range, entitled Mis_é, is a mix
of classic and contemporary lines, with
items benefiting from being lined and
sized to flatter all figures.
The cloth is 100% wool, which gives
longevity and a classic look that can be
worn for years to come, as both daywear,
and accessorised to create a striking
evening outfit.
The flattering waistcoats benefit from having
varying cuts; there are curved collars which
complement the bust area, called The Carly;
halter neck backs, called Heather; which gives a
more contemporary look, and the traditional style
called Pippa. skirts are styled in a short A-line cut
with contrasting waistbands, the Ali, or the Faye
skirt, which has a layered ‘flouncy’ style as Sharon
described it. All the range comes with hand made
buttons, which come from a designer in Lochawe and
are trimmed in contrasting fabric where appropriate.
Continued on next page
Whether you want
the Dales...
Major new
12 part TV series
the Dales
Louise wears the Ailsa skirt to create a contemporary look, which appeals
to the younger generation, while, left, Dawn wears the Carly waistcoat and
an Ali skirt
Ladies Fashions
7/9 West End, Biggar, ML12 6DA
Tel/Fax: 01899 220245
116 High Street,
Biggar. ML12 6DH
Tel/Fax: 01899 220884
Sheila Conn invites
you to celebrate
the new
Spring / Summer
2011 season
with
Giving you outfits for
every event this season
Put yourself in the mood
for Spring/Summer
and have a visit to
Sheila Conn of Biggar
www.sheilaconnladiesfashions.co.uk
Large handbags with the smaller version behind, are beautifully lined in
contrasting fabric
Mis_é: handmade
classic country clothing
Continued from page 23
We met up at Dawn Mackie’s
Merkland House Farm, at Sandford,
near Strathaven, where her Highland
cattle, provided an appripriate
background to do the photoshoot, and
from the outset, Sharon was nervous
and excited, as it was the first photos
that have been taken of her clothes.
Not appreciating her own obvious skill
and eye for design, she asked everyone
if they liked the clothes: “Of course, we
do,” was the answer, “otherwise we
Louise Mackie, 15, wears the
wouldn’t be here promoting them.”
contemporary Heather waistcoat
Relief and smiles followed, because
which has a halterneck style
there really is plenty to be impressed with.
Hand-made, stylish clothing, made in Scotland, with cloth that highlights
the impressive colours and style that are inspired from Scotland’s diverse
landscapes and historic links in tweed and tartan.
Sharon is initially hoping to take her clothing range to some of the local
farmer’s markets (see website for details) to get a feel of her target audience,
to gauge reactions and opinion. She is currently designing a longer length
skirt to suit ladies who prefer their lovely Scottish knees to be undercover.
Dawn Mackie, our superb and ever enthusiastic model for the day
(along with her mother and daughter), is a fan of the clothes. Dawn bought
two outfits when she came across the Mis_é range at Oban, and was
instrumental in bringing Sharon’s clothes to the attention of The SF.
Dawn says: “If I go out to buy a piece of clothing, I insist on it being
a quality garment and I want to know that it will be timeless. I can take
these clothes out my wardrobe anytime in the next 10 years, and I will be
confident wearing them, they are comfortable and stylish.
“Here I am wearing them, my daughter would wear them and my
mother looks great in them as well. That says everything about their across
the board appeal. And they are very Scottish, which I absolutely love; we
should be shouting from the rooftops about our great Scottish clothing and
designers,” she says.
■ Check out the website www.mis-e.com for details on where you can
purchase Mis_é clothing. Waistcoasts from £90, skirts from £75, handbags
from £35. Phone Sharon Pirie on 07732 805996
So much more than you could ever imagine.
Hats, Bags, Shoes, Wedding guests, Casual collections
Because kids will be kids
Breathable waterproofs
for ages
12 months to 10 years.
Fantastic fleeces and sweatshirts
with country designs.
Apprentice
hunters, shooters
and fishermen
By Karen Carruth
Now available:
Adult waterproof trousers
in a variety of colours
including purple, pink,
navy & royal blue.
IF THE kids are willing, then why not get them involved in
country sports. An understanding and appreciation of the
rural environment will give them a healthy respect for the great
outdoors. And, of course, if they are going to blend in, they have
to have the right togs. Here is a small selection of some of the
vast range of children’s country clothing that is now available
online.
Barbour’s
children’s
Liddesdale
Jacket. Navy
blue. Prices
from £39.95£59.95
For quick ordering, order online at:
www.puddlejumpers.co.uk
or call 01298 83812
R Watson Hogg
SPRING/SUMMER
COLLECTIONS 2011
NOW IN STOCK
Both jackets, above, available
from www.barbour.co.uk
Barbour’s children’s Beaufort
jacket in olive. Prices from
£89.95-£109.00
Seeland Seth kids’ sweater.
Crew neck jersey with real
leather shoulder and elbow
patches. Olive. Price: £34.95
R Watson Hogg specialise
in quality ladies separates
and outerwear from leading
suppliers which include;
Max Mara, Marella,
Gerard Darel, Marcona,
Eugen Klein, Gardeur
and Kirsten.
Bonart
Childs
Bassel
Polo
Shirt,
short
sleeved
with
pheasant
motif.
Olive
colour
from
£14.50
Children’s
Glastonbury
shirt. Long
sleeved with
chest pocket.
Green or
burgundy
check. From
£18.99.
Children’s
moleskin
breeks.
With semielasticated
waist and
knitted
cuffs. Olive.
Price:
£29.95
Also Available:
A large selection
of knitwear and
accessories and
a superb gents
department too.
52 High Street, Auchterarder, PH3 1DB.
Tel: 01764 662151
Toggi vise
versa gilet.
Reversible
and quilted,
practical
and
versatile.
Fushia/
navy. Price:
£38.95
Clothes available from www.country-catalogue.co.uk. Tel. 01258 817666
Whether you want
the Dales...
Major new
12 part TV series
the Dales
Escape the country
ESCAPE THE country for a day with The
Lifestyle Company Scotland (TLC).
Ditch the country for a day and treat yourself
to some of Scotland’s cosmopolitan delights.
TLC can plan you the perfect weekend break,
or if time isn’t on your side just a wonderful day.
With so many options, you want to be sure
that you are booking the best and you are not
missing out.
Ladies, if it’s a shopping spree that you’re
after, TLC Scotland can arrange private
viewings at the city’s most exclusive stores,
which are set off the beaten track, followed by
lunch at one of Edinburgh’s top restaurants.
We might recommend you try the famous
shellfish platter at Ondine or an adventurous
menu at The Kitchin, but of course it
completely depends on your taste!
If a sporting weekend is what you have in
mind, why not make it a couple’s trip and let
TLC organise your tickets and book you into a
hotel. We can even arrange a spa afternoon for
the ladies!
No trip to the city would be complete without
sampling supper at one of the finest restaurants
so relax and let TLC take care of your dining
arrangements. Whether you want a tantalising
thai or a succulent steak, TLC Scotland can
make sure you are looked after within the
Let the Lifestyle Company Scotland look after
your every need on your urban retreat
realms of luxury.
Without giving away all our secrets here are a
few of TLC’s favourite Edinburgh restaurants:
Martin Wishart – Edinburgh’s first Michelin star
restaurant, awarded in 2001.
The Tower Restaurant – this is known as one of
the hottest tickets in town.
The Witchery – dramatic atmosphere and
innovative taste sensations.
Forth Floor, Harvey Nichols – Modern European
cooking with an amazing view.
Rhubarb – Exquisite cuisine.
Amber – One of the city’s undiscovered gems.
Oloroso – Relaxing rooftop sanctuary, brilliant on
a warm evening.
21212 – With a Michelin star this is a true
indulgence; small but exciting menu.
The Kitchin – Adventurous, ever-changing menu.
Ondine – Seafood restaurant that won’t
disappoint.
If you want to escape the country for a day,
but these examples are not your cup of tea,
get in touch with TLC who can tailor a day
to suit any requirement. If a more cultural trip
would be preferred then TLC can organise a
literary tour, plan a fully bespoke ‘city highlights’
walk or even set up a cookery lesson at Martin
Wishart’s cookery school.
Just call TLC Scotland on 0131 466 2187
or email [email protected] and let them
make all the arrangements!
Oh and don’t worry about who will look after
the house/animals for you while you are away
on your city escape, as TLC can help with that
too – there is no end to TLC’s connections
so challenge them to make your city break
unforgettable. www.tlcscotland.co.uk
Get up to 10 hours time free from The
Lifestyle Company Scotland
TLC can organise anything from dinner
parties to spring cleaning or assistance with
professional administration. With fees from
as little a £10 for 30min they are a must have
number in your phone book. TLC are offering
to double the hours you buy (up to 10hrs)
which doubles the amount of hours you save.
Simply quote Scottish Farmer. Valid until April
30, 2011.
Agricultural & Sightseeing Tours 2011
C E L E B R A T I N G
American
Rockies
TO
UR
& National Parks
FU
LL
Colorado, Wyoming, S. Dakota, Utah
including Mount Rushmore, Yellowstone
and Grand Teton National Parks.
6th to 20th June
Switzerland
Hotel overlooking beautiful Lake Lucerne
and spectacular mountains.
6th to 14th June
Western Canada
T H I R T Y
Y E A R S
Alaskan Cruise
plus Calgary Stampede
5! Alaskan Cruise plus tour over the
Rocky Mountains to Banff and Calgary for
the opening parade and excitement of
“the Stampede.”
24th June to 11th July
China
& Yangtze River Cruise
4 night Yangtze River cruise plus Three
Gorges Dam, Great Wall of China,
Terracotta Warriors, plus much much more.
3rd to 20th September
plus Calgary Stampede
Ireland
29th June to 11th July
13th to 20th September
Beautiful scenery of Vancouver, the Fraser
Valley, The Rocky Mountains, plus the
spectacle of Calgary and “the Stampede”.
Call 01524 423444
www.bayfarmtours.co.uk
ABTA No: V0620
/
1 9 8 1
- 2 0 1 1
New York, New
England & Canada
Tour and cruise of Eastern USA and Canada
at the time of the Fall. Interesting cities
such as Boston, Quebec, Ottawa & Montreal.
20th September to 4th October
California
plus
Las Vegas & Grand Canyon
Yosemite and Grand Canyon National Parks,
San Francisco, Long Beach, San Diego and
Las Vegas plus the intensive agriculture
of the Central Valley.
7th to 20th
October
Dublin, Kilkenny, Cork, Kinsale and Ring
of Kerry, including National Stud and varied
mixture of sightseeing and agricultural visits.
All Fully Escorted tours. First Class Hotels,
Pleasant mix of agricultural and sightseeing
visits travelling with and visiting people
who “speak the same language”
NEW COMPANY NEW TOURS NEW DESTINATIONS
Although Field Farm Tours is a new, independent tour operator our staff have many years of experience in organising group tours to destinations around the world and closer
to home in the form of short breaks. All of our tours are designed to give the traveller an insight into what is happening on the land and in the sea close by. Visits are woven
into a programme that includes tourist highlights and cultural activities in order to bring the destination to life as enjoyed by the local population.
Already the company has run successful tours to Berlin, Andalusia and Morocco and has confirmed tours to Denmark, Rhineland and Orkney in May. With tours to South Africa,
South America, the West Coast USA, Australia and the Heart of Europe planned for later this year we can offer a wide range of enjoyable destinations that offer agriculture
at their heart. Our staff are vastly experienced in selecting destinations and our itineraries are proving popular with clients old and new. A recent feedback questionnaire
included the comment that the Morocco tour was
“....the best tour I have done of the 19 worldwide farm tours until now....”
The tours include good standard accommodation and coaching and are supported by local guides who also have experience of agriculture in their country. Tour itineraries will
differ depending on the destination and the length of time that the tour runs, but it is common for tours to be half-board. Our unique tours offer our clients the chance to see
and discuss agriculture in other parts of the world, whilst enjoying the scenery and company of like-minded fellow passengers.
We also arrange accommodation and travel packages for many UK and overseas agricultural shows and events. For those working for a club or society please enquire about
our bespoke tour service. For more details of our tours, events and services please visit our website www.fieldfarmtours.co.uk
DENMARK Tour - 16-25 MAY 2011
David Richardson’s tour starts on the west coast. Visits
include wind energy farm, pigs, dairy, cheese, arable, forestry.
Tourist stops include Ribe medieval city, conservation
project, Viking museum and city tour of Copenhagen.
ORKNEY TOUR - 8-13 MAY 2011
ONLY 6 PLACES LEFT
Visits to beef, dairy and organic farms, cheese production,
whisky distillery, ancient archaeological sites, Ortak
jewellery, Churchill Barriers, Italian Chapel and Scapa Flow.
WEST COAST USA - 9-23 MAY 2011
From San Francisco to Seattle in 15 days. Farm visits include;
vineyards, rice, grain, fruit, nuts, tomatoes, sugar beet, beef
visits, dairy visits - all through fantastic countryside that
includes the Nappa Valley, Redwood National Park and the
Oregon Trail.
SOUTH AFRICA 28 OCTOBER 13 NOVEMBER 2011
From San Francisco to Seattle in 15 days. Farm visits include;
vineyards, rice, grain, fruit, nuts, tomatoes, sugar beet, beef
visits, dairy visits - all through fantastic countryside that
includes the Nappa Valley, Redwood National Park and the
Oregon Trail.
Farming Tours to:
Isle of Man 12-16 JUNE 2011, Ireland to include the
Ploughing Championship 19-24 SEPTEMBER 2011, Heart
of Europe 28 SEPTEMBER – 7 OCTOBER 2011, Australia
6-27 OCTOBER 2011, Chile & Argentina 1-25 NOVEMBER
2011, Uruguay and Brazil JANUARY 2012 and Costa Rica
JANUARY 2012
Fully ATOL protected and with ABTA membership to follow, our
experienced and knowledgeable team offer a personal and friendly
travel service to the agricultural community.
We also offer both recreational farming tours and travel packages
for all of the major UK and European events including; Beef Expo,
Burghley Horse Trials, Perth Bull Sales, Royal Highland Show,
British Potato and Agritechnica.
Field Farm Tours Ltd , 3 Stephenson Court, Stephenson Way, Newark, Notts, NG24 2TQ
Tel: 01636 616060. Web: www.fieldfarmtours.co.uk Email: info@fieldfarmtours.co.uk
COUNTRYlifestyle
advertorials
LAT-Lodge luxury
LAT-Lodge Limited is a company specialising in the design
and construction of high quality, well insulated log buildings for
permanent and holiday accommodation. A full service from
Planning Application to final completion is available. Alternatively,
erection of the superstructure only, on prepared foundations, with
internal fit-out by the customer is available as an option.
We source best quality materials for the structural shell,
doors and windows and, once on site, our own construction
squads complete the superstructure quickly and efficiently. Local
contractors are used to lay foundations and ground slab, do
electrical installation, plumbing and heating, roofing and timber
fire-proofing. Our objective is to provide best value for money,
not lowest cost.
Because our buildings comprise mainly timber, the most
sustainable construction material, they are ideally suited to
achieve the higher code levels of the Code for Sustainable Homes
when renewable energy sources such as ground and air source
heat pumps are used to provide space heating and domestic hot
water.
Durability of our houses is ensured by using modern protective
stain on the exterior to give a period between re-coating of
8-10 years. The life of a log structure, with proper maintenance, is
almost limitless and so represents a sound investment.
Hotel and
seafood
restaurant
Discover Argyll’s hidden
gem this spring
Tucked away in one of Argyll’s most idyllic lochside locations, The Pierhouse
Hotel and Seafood Restaurant in Port Appin is the perfect destination for a
relaxing west coast spring break.
With breathtaking views to the islands of Lismore and Mull, our intimate
twelve bedroom hotel, bar and renowned AA rosetted seafood restaurant has
won a fast-growing reputation as one of Argyll’s most loved destinations. We
strive to offer our guests something different - a personal and relaxed family
atmosphere in a stunning location. We pride ourselves on the freshness and
quality of our seafood and succulent meat, most of which is sourced locally.
The Pierhouse is perfectly placed for guests to enjoy Appin’s beautiful scenery
and wildlife with fantastic walks, cycle routes, bird-watching and freshwater
and sea fishing opportunities. We also offer guests a full range of hotel
facilities including a Finnish sauna and excellent holistic treatments including
therapeutic, aromatherapy, Swedish and sports massage treatments.
Seafaring visitors can make use of our yacht moorings and marine facilities,
ideal for yacht crews wishing to beak their journey through this beautiful stretch
of water with a truly memorable place to eat and stay.
For information on our Easter and spring break packages, visit our website at
www.pierhousehotel.co.uk or call us on 01631 730302
WOODLAND CREATION MATTERS
Ash to ashes - Grow your own firewood
Growing demand for fuel, combined with
attractive grant rates mean increasing numbers
of people plan to plant new native woodland.
Rising energy costs are hitting farming hard and the burgeoning
wood fuel market is driving plans to plant broadleaf woodland
for tomorrow’s fuel, says the Woodland Trust Scotland, which is
offering landowners free advice and practical help to plant on
their own land.
Through careful management, home-grown firewood can be
available within 10-15 years of planting, with annual sustainable
supplies thereafter. Just three hectares of woodland is enough to
provide a sustainable supply for a three bedroom house. If planted
near buildings the same woodland can help reduce energy bills by
providing a windbreak in winter and cooling in summer.
With its team of specialist woodland creation advisors, the Trust
is now actively advising landowners across the Central Scotland
Green Network and beyond on woodland creation.This includes
how to access the excellent grant funding rates through the
Scottish Rural Development Programme (SRDP).
There has
never been a
better time to
plant trees
and create a
sustainable
fuel supply
Ash is generally thought to be one of the best native species for
firewood, it is easy to split and naturally low in moisture so it
seasons quickly. It can even be burnt when it’s still a bit green.
However, many other native hardwood species produce very
good firewood. Oak produces plenty of heat and burns slowly,
but must be seasoned for at least a year.The light wood of birch
and rowan grows quickly, but also burns more quickly than many
other species.
Native trees can provide other benefits to farming too, which
include: improving game cover, providing shelter for livestock,
increasing crop yields, helping with water quality issues and
generally raising the aesthetics and potential value of the farm.
“Looking to the future, there will be an
increasing focus on energy costs - a
commitment to plant new woodland
now will put landowners in a strong
position and protect them from the
vagaries of a fluctuating energy market,”
says the Trust’s Operations Manager,
Tim Hall.
He continues “There is a growing demand for firewood, and the
Trust can work with landowners to design woodland that suits
their own specific needs. Just imagine, in years to come this will
provide a regular supply of easy to process firewood, that’s close
to your home, and is worth around £100 per tonne. Combined
with such favourable grant conditions, there has never been a
better time to plant trees and create a sustainable fuel supply.”
Thanks to funding from the Forestry Commission Scotland
through the Central Scotland Green Network Development
Fund, the Woodland Trust Scotland is offering landowners free
advice on establishing sustainable firewood sources and how to
access the favourable grant rates available through the SRDP.
For more information and FREE advice contact our
woodland creation team on 0845 293 5689 or visit
www.moretreesmoregood.org.uk/csgn
Plant trees for
future proof fuel
moretreesmoregood.org.uk/csgn
The Woodland Trust is a registered charity in England and Wales no. 294344 and in Scotland no. SC038885. A non-profit making company limited by guarantee. Registered in England no. 1982873.

Issue 1 - Country Lifestyle Scotland

Transcription

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Issue 2 - Country Lifestyle Scotland