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."

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

2010 Craggan Mill Awarded Eat Scotland Silver Award for excellence in food and service

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)