This superb dish is this month brought to us from the Cluny Bank Hotel. Grouse is a fantastic bird and served with bread sauce and matchstick chips, it is truly irresistible. Serves  4 Difficulty  Medium Preparation Time  30 mins                                    Cooking Time  30 mins –1 hour Ingredients: …

It’s St Andrew’s day, Scotland’s national day on November 30 and what better way than to celebrate with this fantastic recipe from the Knockomie Hotel. Our haggis holds a coveted gold star at the Great Taste Awards and is popular both amongst seasoned experts and pudding virgins. It’s most commonly eaten with neeps and tatties, but this bridie recipe is a real treat and will …

It is far easier to write a blog when it is about sheep or cows rather than about myself – the so called farmer’s wife!  I don’t really think of myself as a farmer’s wife, I live on a farm – yes. I also don’t think of Jock as a farmer, which is maybe unfair, he has so much other …

Our latest recipe from head chef Richard Burpitt from the Knockomie Hotel in Forres. Ingredients: 1 Kg Chicken Livers 250ml Red Wine 2 Shallots Diced 1 Clove of Garlic 2 Sprigs of Thyme 6 Eggs 500g Butter 2 Teaspoons Salt Method Chop the chicken livers, removing the gall bladders and any sinew. In a pan heat the shallots, thyme, garlic …

It struck me the other day as Jonny was stacking the last of our second cut silage, that it is now a complete year that we have been looking after the farming side of the operation since my Dad died last year. What a year and what a learning curve! I think that the most important thing that I have …