Here we are back and prepared for the 2019 guiding season. The season here has already started at our beloved Castle of Mey – near the village of Mey of course, on the A836 along the Caithness top end! The private tours, cruise ships and coaches start for me in mid May.
Through the last season, on a number of occasions I answered guests foodie questions, and spoke about traditional Scottish foods and drink and was almost always asked for recipes. So it is high time I shared the full recipe of our favourite Scottish dishes.
Now first, there is an old Gaelic saying which sums up our attitude to food in Scotland….’S mairg a ni tarcuis air biadh’ which translates as ‘he who has contempt for food is a fool’. Meaning that there must be love and enjoyment of Scottish food. Our food is steeped in the landscape, and the history and heritage of this country – which still maintains our unique identity.
Haggis, porridge and whisky are just a few of the memorable foods and drinks produced from our rugged mountains, lochs, streams, fertile farmlands and moorlands.
Firstly, my ‘definitive foodie list’ – well here it is:
- Main Course – Haggis with whisky sauce, neeps (turnips) and tatties (mashed potatoes) accompanied by a wee dram of whisky (for me, an Old Pulteney finest single malt that echoes the maritime environment here in Caithness).
- If you don’t fancy haggis, then do ask for venison.
- Sweets – Cranachan made from the finest whisky with heather honey on toasted oats, cream and Scottish raspberries. Heaven on a plate!
Recipe for Haggis:
Buy ready-made from the nearest butcher!!
I will devote the next Blog to the Haggis itself and include a recipe for those not near a traditional Scottish butcher!
Recipe for Whisky Sauce:
500ml Double Cream
2 tsp Wholegrain Mustard
1 tablsp Dijon Mustard
2 tsp Whisky
Sea Salt & fresh ground Peppercorns
1 tablsp Chopped Fresh Chives
Juice of half a Lemon
- Heat double cream in pan over heat.
- Add wholegrain mustard, Dijon mustard and whisky. Stir to combine.
- Increase heat until mixture is shimmering.
- Continue to cook 1 – 2 minutes.
- Remove from pan and ‘taste test’.
- Stir in chives and whisk in lemon juice.
- Serve over haggis.
Recipe for Cranachan:

2 oz pinhead / oatmeal
8 oz fresh Scottish Raspberries
1 pint Double Cream
3 tablespoons Malt Whisky
1 tablespoon Heather Honey or any good Scottish Honey
- Heat pan until hot and lightly toast oats.
- Crush raspberries with fork into rustic lumps (keep some raspberries aside for decoration).
- In bowl, whisk cream and whisky to form peaks.
- Fold in honey, then fold in the toasted oats (hold some aside for decoration).
- In serving dishes, layer raspberries, cream mix, honey and oats as desired until full.
- Decorate top with remaining oats and raspberries.
- Cover with clingfilm and refrigerate 1 hour.
- If desired, drizzle more honey on top.
- If desired, add shortbread fingers to be used as wafers.
Slainte! (meaning ‘good health’ in Gaelic)










