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Chef/Patrons
"Use only the best and freshest local and Scottish Ingredients and prepare them with passion, understanding and pride. "
Master Chef of Great Britain Sheila (Beatt ) McConachie was born in Dundee, and originally trained as a nurse at Maryfield Hospital. She comes from a long line of master bakers and cooks and has had a passion for cooking since childhood which was encouraged by her mother who was an excellent cook. She has travelled extensively but is fiercely proud of her Scottish heritage and is now delighted to be living in the Highlands of Scotland with partner Graham.
Master Chef (ACF) Graham Harvey has always had a great love of food and cooking and started developing his knowledge of Scotch whiskies when he moved to Scotland in 1998. He had been an engineer in the Royal Air Force for 22 years and enjoyed the cuisines of many parts of the world, before, together with Sheila, joining the hospitality sector. They travel abroad every year to sample new dishes and draw inspiration for their modern Scottish culinary approach. They have received much critical acclaim for their culinary art. They were awarded the title of the UKs Best Vegetarian Menu in 2001 and 2003, were Scottish Caterers of the Year in 2004 and in 2006 they were awarded a prestigious 2 Rosettes by The AA. In 2007 Graham was awarded the title Spirit of Speyside Chef of the Year. Their new cookbook "The WHISKY Kitchen - 100 ways with whisky and food" was released in March 2008 to rapturous reviews, In Paris on 1st July 2009 The Whisky Kitchen was named The Best Book in the World for Cooking with Beer, Wine and Spirits, to take a look at the cook book visit www.whiskykitchen.com
Craggan Mill Restaurant and Gallery Grantown-on-Spey Moray Scotland PH26 3NT Telephone: 01479 872288 Facsimile: 01479 873200 email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it |
Graham and Sheila have a simple catering ethos:Quick Contact
Craggan Mill Restaurant & Gallery Grantown-on-Spey Moray Scotland PH26 3NT
Telephone:
+44 (0) 1479 872288
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The Whisky Kitchen
The Whisky Kitchen
Published March 2008!
and in Paris on 1st July 2009
The Whisky Kitchen was named
The Best book in the World for Cooking with Beer, Wine and Spirits
Reviews of The Whisky Kitchen
Rt Hon Alex Salmond MP, MSP, First Minister for Scotland
You don’t have to be a whisky aficionado to add ‘The Whisky Kitchen’ to your culinary library; in fact most of the 100 plus recipes would survive without the addition of Scotch, but would be much poorer for it. Sheila McConachie & Graham Harvey’s Craggan Mill restaurant is in the heartland of Speyside & from their Grantown on Spey base they’ve spent a year crafting an eclectic mix of dishes, using easily followable recipes, featuring a vast range of whiskies. It’s not essential to track down each whisky, but it would be a glorious quest. To set you on the trail there are sections on the different whisky producing regions of Scotland.
A creamy Veloute soup of Haggis laced with Glenfarclas 15 year old is one of Graham’s award winning dishes (Spirit of Speyside Chef of the Year 2007). Tea smoked Duck with Cherry & Cashew Nut Salad is underpinned by Jura 10 year old & the fruit in the Steamed Walnut & Prune Pudding with Butterscotch Sauce, benefits from being steeped in Ben Riach 15 year old which has a Dark Rum Wood finish (wouldn’t we all).
The ‘dive into the page & gorge yourself’ factor is provided by Graeme Wallace’s photographs. Considering Graham was born in North Wales & spent 22 years as an RAF engineer, he’s turned out to be a brilliant ambassador for Scotland’s whiskies & its produce & obviously didn’t spend all those years solely tinkering with undercarriages. No doubt Dundee born Sheila has steered him in the right direction, when needed. Lucky us!
Nigel Barden, BBC Radio London
News Release 16th December 2008
The Whisky Kitchen wins
Gourmand World Cookbook Award
