Home arrow About Us arrow Accolades
Accolades PDF Print E-mail

Graham and Sheila have a simple catering ethos:
"Use only the best and freshest local and Scottish Ingredients and prepare them with passion, understanding and pride."

 

Cookbook -The Whisky Kitchen - 100 ways with whisky and food launched March 2008

Graham and Sheila's Catering Accolades

AA 2 Rosettes Dining Award 2006, 2007

Graham Finalist Spirit of Speyside Chef of the Year 2007

Sheila Accepted to Master Chefs of Great Britain June 2006

Highly Commended Scottish Caterers of the Year 2006 - SLTN

Stevenson's Guide to Scotland's Best Hotels and Food 2006, 2007, 2008

UK Chef of the Year 2004 - Finalist (Sheila) - Publican Awards

Scottish Caterers of the Year 2004 - SLTN

Scotland's Best Menu 2004– Highly Commended of 3 Finalists - SLTN

Scottish Independent Pub Caterers of the Year 2003 – Shortlisted - SLTN

UK Vegetarian Food Pub Of the Year 2003 - Publican Awards

Visit Scotland - Taste of Scotland 2003 – Triple Gold Medallion for Excellence

UK's Best Dessert Menu 2003 – Finalists - Publican Awards

UK Vegetarian Food Pub Of the Year 2002 – Finalists - Your Business Magazine

UK Vegetarian Food Pub Of the Year 2001 - Publican Awards

Grampian Food Forum - Grampian Chef of the Year 2001 - Finalist (Graham)
 
[ Back ]

Quick Contact

Craggan Mill Restaurant & Gallery Grantown-on-Spey Moray Scotland PH26 3NT

Telephone:
+44 (0) 1479 872288
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

The Whisky Kitchen

 

 

 

The Whisky Kitchen

Published March 2008!

Order from Amazon

Reviews of The Whisky Kitchen

News Release 16th December 2008

The Whisky Kitchen wins

Gourmand World Cookbook Award

Winner Gourmand World Cook Awards

 Sheila and Graham have faced one of the most pleasurable tasks imaginable matching the fantastic malts produced across Scotland with the very best of Scottish cuisine. The recipes in this book will bring joy to all those who cook them and hopefully introduce many more people to the best Scotland has to offer

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