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Graham and Sheila have a simple catering ethos:
Their Cookbook -The Whisky Kitchen - 100 ways with whisky and food launched March 2008 - !st July 2009 The Whisky Kitchen was named the Best Book in the World for Cooking with Beer, Wine and Spirits Graham and Sheila's Catering Accolades
Craggan Mill Finalist Highland and Islands Tourism Awards - Best Highlands Dining Out Experience 2009 2009 Graham admitted as Master Chef of The Association Culinarie Francais AA 2 Rosettes Dining Award 2006, 2007, 2008 Graham named 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) |
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
