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It's great to know where your food is coming from, in Scotland we are blessed with having the very best meat, fish, shellfish and game. We only source from accredited suppliers who, through the nauture of their product, have proved the quality and consistency necessary for us to maintain the standards that our diners rightfully expect. Meat Suppliers Stuart Grant of Grantown-on-Spey Highland Wild Boar - Dougie Mackenzie of Alness Iain Moir of Grantown-on-Spey
Game Suppliers Stuart Grant of Grantown-on-Spey Aberdeen Scotch Meat of Tarves
Fish & Shellfish Suppliers Gourmet's Choice/AJ Sutherland of Portsoy Demlane Ltd of Shetland Strathaird Salmon Ltd - Spey Valley Smokehouse of Grantown-on-Spey Fred's Seafoods of Inverness
Vegetable & Fruit Suppliers TPS Fruit and Veg of Turriff Fruit Orchard of Forres Alvie Gardens of Kincraig
Dairy Products and Free Range Eggs: Claymore Dairy of Forres
Wine Merchants Inverarity Vaults of Edinburgh Cave Cairanne of Cairanne, Vacluse, Provence, France Domain Mourchon of Seguret, Vacluse, Provence, France Domain de la President of St. Cecile Les Vignes, Vacluse, Provence, France |
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!
Reviews of The Whisky Kitchen
News Release 16th December 2008 The Whisky Kitchen wins Gourmand World Cookbook Award
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