The Heartland Buzz - Issue 6 by The Heartland Buzz

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Writing the Land

KENNETH STEVEN VE R WE HA ED OUG C U D E R TISIN R E V D A ! PRICES

Eilidh Robertson Wedding & Portrait Photographer

TASTE PERTHSHIRE

October/November 2015 | Issue No.6 | FREE

YOUR

FREE

MONT MAGAZHLY INE

Rannoch Smokery Celebrating 60 Years of The McLean Hall

FOCUS ON FEARNAN

The Townhouse Aberfeldy Pitlochry Christmas Festival

24 The Four Seasons Hotel 45 The Jotters 50 Between a Blink and a Breath 61 October Tayfest

FROM THE EDITOR

The Heartland Buzz Highland Perthshireâ&#x20AC;&#x2122;s Hive of Activity all in One Place!

Welcome to The Heartland Buzz ne of the first things you may notice this month is that after we tinkered a little with our last glossy number, we have decided to revert back to satin.

With Christmas just around the corner our next issue will be the last of 2015, however Christmas has come a little early this year as we are bringing the gift of cheaper advertising! We have reduced all our advertising from an eighth of a page all the way to our double page spread sizes. Alongside reducing the cost of our advertising prices we are now no longer VAT registered, which means we can pass the savings to small businesses. Have a look at our advertising rates at the back of the magazine to see how much you can save. The reduced advertising

WE HAVE REDUCED OUR ADVERTISING PRICES! VIEW OUR RATES ON PAGE 62

prices will be effective as from our December issue. This month is just as exciting for The Heartland Buzz family behind the magazine, as we are making the move to the stunningly beautiful part of Perthshire, Glen Lyon. With, most likely, a slightly longer winter than normal ahead of us, we intend to keep the creativity flowing and will continue to grow the magazine in a variety of ways that will benefit everyone in the most positive way possible!

WE NO LONGER CHARGE VAT ON OUR ADVERTISING

Finally, this month we welcome The Jotters, a small, informal group of writers, who will be contributing to the magazine on a monthly basis. As always, enjoy the magazine. Colin

Magazine Deadlines December | Issue No.7

Jan/Feb | Issue No.8

March | Issue No.9

16th NOVEMBER

18th JANUARY

26th FEBRUARY

Distribution dates start approx. 16 days after the deadline date.

Want to talk? If you are looking for further information, or need any assistance, you can contact us during office hours Monday to Friday 9.00am - 5.30pm. Alternatively you can email us anytime or visit our website.

01887 840 736

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CONTENTS

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

LOCAL BUSINESS

Rannoch Smokery

Townhouse Aberfeldy

Taste Perthshire

DEDICATED MEAT & GAME SMOKER

THE BOUTIQUE HOTEL ABERFELDY HAS BEEN WAITING FOR

EAT, SHOP AND ENJOY

FROM GLEN LYON ART & CREATIVITY

Eilidh Robertson

Mel’s

HILLTOP DIARY

35 FOOD & DRINK

Thyme TO TASTE

INTERNATIONAL WEDDING & PORTRAIT PHOTOGRAPHER

FOOD & DRINK

COMMUNITY

The Four Seasons Hotel

Pitlochry Christmas Festival

IN ST FILLANS

LOCAL WRITING

Kenneth Steven WRITING THE LAND

CONTENTS

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

READ THE BUZZ ONLINE

You can now read all our previous issues online! issuu.com/theheartlandbuzz

ART & CREATIVITY

WILDLIFE & NATURE

A Wander ‘til The Dusk BY EMILY ALSFORD

Between a Blink and a Breath

Pick Up Points Aberfeldy Audrey Slorance Gallery, Delight Deli, Habitat Cafe & Breadalbane Community Library. Pitlochry Honest Thistle, Tourist Information Centre, Cafe Calluna and Melt Gallery & Cafe. Strathtay Strathtay stores. Kinloch Rannoch The Country Store. Ballinluig The Post Office & Rivers Meet Cafe. Kenmore Karelia House, The TISING ADVERTES Courtyard Shop. RA Dunkeld Going Pottie. Blair Atholl Heart of Atholl.

IN THE GARDEN LOCAL WRITING

LOCAL GROUP OF WRITERS

The Jotters

Growing with Rosie

BULBS THAT WON’T BREAK THE BANK

61 THINGS TO SEE

COMMUNITY

Focus on Fearnan

CELEBRATING 60 YEARS OF THE MCLEAN HALL

October Tayfest

HIGHLAND PERTHSHIRE’S FAMILY ORIENTATED FESTIVAL

Cover image This month’s cover image by John McGarry is shot from the banks of Loch Tay, taken from the beach at Acharn, looking towards Ben Lawers. We have had a fantastic little spell for sunsets, and if you were lucky, some of you may have caught the Northern Lights recently. Turn to page 41 to see more of John’s stunning photography.

Going Green

Stay Social!

Our paper is sourced from well-managed forests. When you are finished with our magazine, help us keep our planet green and please recycle.

Find us on Facebook and keep up to date with latest buzz, our magazine pick up points and all our latest adventures!

Thursday 26th November – shop late until 7.30pm with a mince pie and warming mulled wine to help you decide. Browse all our special Christmas gift and food items and order everything you need for the Big Day! Saturday 5th December – Aberfeldy Christmas Market, come in, warm up and look at our sumptuous Christmas selection. Thursday 10th December – Delight Christmas fayre (3.00pm-7.30pm), Special tastings and offers on festive cheeses, wines, Christmas breads, fish and much more all while enjoying a Delight mince pie and a cheeky mulled wine

Delight Deli, 22 Dunkeld Street, PH15 2AA, Aberfeldy, Scotland • 01887 822777

y • Home Made Chutne Dates for your Diary:

Over 60 Cheeses • Home Made Preserves • Home Made Chutneys • Gluten Free • Organic • Breads • Fruit & Vegetables • Salads • Charcuterie • Oli

• Fresh Fish •

www.delight-deli.co.uk

s• Gluten Free • Organic • Breads • Fruit & Vegetables • Salads • Home Baking • Over 60 Cheeses • Home Made Preserves • Home Made Chutneys

A food lovers paradise, a warm welcome always awaits at delight deli. Whether you indulge in a delicious treat in the café or want to shop through our extensive range of goodies. Get ready for Christmas and order all your essential Christmas food and then just collect, buy a lovely hamper or even create your own.

LOCAL BUSINESS

Highland Perthshireâ&#x20AC;&#x2122;s Hive of Activity all in One Place! The Heartland Buzz

SMOKED VENISON ROCKET & CREAM CHEESE ROULADE

RANNOCH

Y R E K SMO

ker o m s e m a g d n a Dedicated meat

Situated at the heart of the Scottish Highlands in the shadow of Schiehallion, Rannoch Smokery offers its customers a true flavour of Scotland. vercoming diversity is a hallmark of the award winning Rannoch Smokery business. When bitter winter storms prevented Leo Barclay getting the wild red deer he had shot to his game dealer, he decided to do something

about it. Hating waste and loving food, he cured it in the cottage bath before smoking it in an improvised smoke room in the old dog kennel. Smoked venison was born! Fire destroyed the fledgling business in 1994, but the Smokery rose from the ashes phoenix style and was rebuilt. All clouds have a silver lining and Rannoch Smokery

believes in making its own luck. Times have now changed with the business still family owned, but run for the last 15 years by Leoâ&#x20AC;&#x2122;s son, Richard. As Rannoch Smokery approaches its 30th Birthday, the Smokery is now operated from a state of the art smokehouse on the shores of Loch Rannoch and produces a

LOCAL BUSINESS

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

www.rannochsmokery.co.uk

SMOKED DUCK CANAPES

The curing and smoking process is the hallmark of the Company’s success.”

RICHARD IN HIS OFFICE!

SMOKED VENISON & PEAR SALAD DATES STUFFED WITH SMOKED CHICKEN

plethora of deliciously delectable smoked meats and terrines, sold nationally and internationally. The curing and smoking process is the hallmark of the Company’s success, with a secret recipe bank of cures and a traditional smoke using only the shaved inside of old whisky casks, which previously played host to the finest Scotch whisky’s as they matured. Throw in some state of the art techniques and the very traditional process is given a modern twist, resulting in a product range with a consistency and taste appreciated by some of the country’s finest

chefs and food lovers. Many of the products are sourced locally, including red deer from the surrounding hills and beef from Aberdeenshire. All products are ethically sourced and adhere to the highest standards of animal welfare. “Whether it’s wild Scottish red deer, British Gresshingham ducks, Aberdeenshire beef, local game or the finest British chicken, provenance and raw material quality are paramount to our business model,” states Richard. “The curing and smoking process can take anything from a couple of days to a

couple of weeks to complete, with each individual product requiring its own exacting process to ensure the finest possible meat to put on your plate,” says Richard. “We like happy customers who come back time and time again and only sell products that we ourselves are happy with!” Rannoch Smokery’s lifeblood is innovation, with an in house product development team tasked with reinventing the wheel to supply quality Scottish products to the retail and food service industries. This innovation often works hand in hand with major customers

LOCAL BUSINESS

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

SMOKED VENISON & PEAR SALAD

THE PERFECT SHARING PLATTER

HERBED TABOULEH WITH SMOKED DUCK BREAST

A VIEW OF THE BARCLAY FAMILY ESTATE

designing foods to meet special occasions, whether it be a malt whisky speciality smoked meat for Christmas or very Scottish Burns Night haggis and chicken terrine.

Rannoch is also at the forefront of innovation developing a new process for the dry curing and drying of venison and beef and winning a Scottish food and drink innovation award and a product award for their efforts. It is the only company in the UK to be able to produce a meat in this way. “The venison and beef from this process eats like a Prosciutto di Parma or carpaccio – we aim to make it the Scottish equivalent and offer our customers an alternative to the continental charcuterie,” says Richard.

The staff are vital to the business and arguably its greatest asset. Many have been working for Rannoch Smokery for many years, building up a wealth of experience and knowledge that can be applied to the complex production process to ensure that the same exacting standards are consistently met. Like many rural businesses, there are always challenges to overcome, but Rannoch Smokery is firmly rooted on the shores of Loch Rannoch, under the fairy mountain of Schiehallion. It is here the business began and where it aims to stay, employing local people, making a difference to the local economy and sending its internationally acclaimed produce around the world.

LOCAL BUSINESS

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

The staff are vital to the business and arguably its greatest asset.”

YOU CAN FIND MORE RECIPES ON THE RANNOCH SMOKERY WEBSITE

Rannoch Smokery Herbed Tabouleh with Smoked Duck Breast

Ingredients

120gms bulgar wheat 450gms ripe vine tomatoes diced ½ tsp ground cinnamon ½ tsp allspice Juice of 1 lemon 4 spring onions finely sliced Bunch flat parsley finely chopped Bunch mint finely chopped ½ tsp salt 3tblsp olive oil 2 smoked duck breasts

Method Cover the bulgar wheat with hot water and leave to soak for 30 mins. After 30 mins drain the bulgar and tip into a bowl. Add the tomatoes, spices, lemon juice, spring onions, parsley, mint, salt and oil. Combine well and allow to stand for 10 mins to let the flavours develop. Serve the bulgar salad with duck breasts sliced on top.

SHOP ONLINE TODAY!

FIND OUT MORE If you wish to find out more information on Rannoch Smokery t: 01796 472194 e: sales@rannochsmokery.co.uk w: rannochsmokery.co.uk

LOCAL BUSINESS

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

The Townhouse Aberfeldy

The Boutique Hotel Aberfeldy Has Been Waiting For

t has been with much anticipation that the townsfolk of Aberfeldy have watched the painstaking restoration of the old Palace Hotel and it’s evolution into the sparkling new Townhouse Aberfeldy. It took two and a half years to transform faded Victorian grandeur into a chic, contemporary B&B with restaurant, taking the 1890s building back to a shell and sympathetically bringing it into the twenty-first century. From the beautifully renovated stained-glass portal at the entrance, to the mirror-backed gleaming display of bottles behind the bar, light and space are used to great effect to create a clean-cut, yet relaxed atmosphere. The hotel has a completely new layout, the old bar is now a spacious groundfloor reception area, and the traditional grand staircase leads up to the first floor restaurant. Guests can enjoy a pre-dinner drink in a comfortable lounge area before moving through to the main restaurant

with its bar set against the back wall. There are fifteen en-suite bedrooms over three floors, ranging from Single, through Deluxe Double to one Junior Suite. With a nod to their Scottish Heritage, a common decorative style runs through them all, though each is different with its own character. Conveniently located on the edge of the Town Centre, most rooms offer spectacular views over the rooftops of Aberfeldy, to the surrounding hills beyond. Since opening on 30th May, bookings have grown quickly, with the summer season busier than ever imagined. The Townhouse is owned by a well-known and experienced local family, who continue to run the successful Station House

Guest House, with a further eight rooms, nearby. In 2012 the Girvan Family reinvested the proceeds from the sale of a longestablished petrol station into this venture and they pride themselves in offering their guests a warm welcome from attentive staff. They are delighted to have Head Chef Lee Patrick as a key member of the team. Lee’s reputation for fine-dining is already established in the town and his menus at the Townhouse show a flair for interesting flavours and dishes with a modern twist, as

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

LOCAL BUSINESS

www.townhouseaberfeldy.co.uk

The Townhouse provides a refreshing new option for locals eating out in Aberfeldy.”

well as traditional favourites. The constantly changing menu offers dishes such as Sautéed Local Lamb Cutlets served with cherry baked baby tomatoes and a light and refreshing mint and pea risotto and Three Cheese Twice-baked Soufflé served with sauté potatoes and a dressed green salad, as well as Twentyeight Day Hung Certified Aberdeen Angus Steaks and Chargrilled Gourmet Burgers, made in the kitchen from three cuts of Aberdeen Angus. Desserts include Af-

fogato - Vanilla Ice Cream drowned in a double shot of locally roasted Espresso coffee, Hot Chocolate Lava Cake with lavender syrup and vanilla ice cream, or a traditional Lemon Posset served with wild Scottish

raspberries, a brandy snap basket & vanilla bean ice cream. Whether your menu choice is adventurous or not, be assured that the produce is local and everything is freshly cooked. Dinner is served from Thursday to Monday from 5.30 to 8.30 pm and booking is recommended. Breakfast is a relaxed affair and guests are encouraged to take their time in the light, airy dining room. Unusually, and imaginatively, there is a Daily Breakfast Specials Board as well as the set breakfast menu choices from

LOCAL BUSINESS

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

The Townhouse hopes to welcome local groups and businesses over the Festive Season.”

the Continental Breakfast Table or Cooked Breakfast Selections with dishes including Deluxe Porridge Two Ways, White Chocolate and Raspberry or Aberfeldy Whisky Cream, the intriguingly described “Steam

CHRISTMAS MENU 1ST - 23RD DEC

well as packages. Over the winter months there is an offer of Three Nights for the Price of Two, in the hope of attracting more visitors to Aberfeldy at quieter times, which is a benefit to the town as

December to 23rd December priced at £25 for three courses or £22.50 for two courses and Christmas Lunches can be arranged on request. The Townhouse hopes to welcome local groups and businesses over the Festive Season and strives to offer a fresh alternative informal dining experience for celebrations of all kinds. The Townhouse website gives a really good feel for the establishment, but why not pop-in - the staff would be delighted to show you around.

Fried Free Range Eggs”, Stornoway Black Pudding Mouse and Ayrshire Bacon. All accompanied by bread from Aberfeldy’s own Award Winning Breadalbane Bakery. What a start to a day for those visiting Highland Perthshire! The Townhouse offers Bed and Breakfast and Dinner, Bed and Breakfast rates as

a whole. The rooms will be open at New Year and bookings can be made on the Townhouse website, or by phone. Non-residents are more than welcome to dine in the restaurant and the Townhouse provides a refreshing new option for locals eating out in Aberfeldy. A Christmas menu is available from 1st

FIND OUT MORE The Townhouse Aberfeldy Breadalbane Terrace, Aberfeldy t: 01887 829 995 e: townhouseaberfeldy@gmail.com w: townhouseaberfeldy.co.uk

Thyme at Errichel Restaurant & Rooms Christmas Menu - 2 courses £29 / 3 courses £35 Running from Wednesday 2nd December

(Discount available for groups of 8 or more on the £35 menu)

Murder Mystery Evening - £45pp Friday 4th December - 4 courses & Cocktail Flight. Special accommodation packages available. Hogmanay Dinner - £65pp, 6 courses Collection & drop off service available (pre-book, small charge)

Broughton-Stuart Jewellery

Special accommodation packages available. Call 01887 820 850 to check restaurant opening times

Unique jewellery designs, handmade by Craig Stuart, in gold, platinum, silver and mokume gane

25 Atholl Street, Dunkeld PH8 0AR T: 01350 727888 www.broughton-stuartjewellery.co.uk

To book telephone 01887 820 850 or email fionasloan@errichel.co.uk Crieff Road, Aberfeldy, PH15 2EL

www.errichel.co.uk Stay Dine Celebrate Create Shop

LOCAL BUSINESS

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

Taste

Perthshire & drink attraction od fo re hi hs rt Pe r fo t en m st ve Major in

popular Perthshire attraction has undergone a significant five figure development as it aims to become a standard-bearer for the region’s finest food and drink. For more than two decades, Perthshire Visitor Centre at Bankfoot has been a favourite central eating and shopping stop for locals and commuters using the A9 artery. Now, following investment, the introduction of a pet-friendly corridor and future plans for a walled food garden and trail, the 4 Star centre has assumed its new identity, Taste Perthshire. Husband and wife team Calum and Jane MacLellan took full ownership of Taste Perthshire in May 2015, having purchased it from Jane’s aunt and uncle, Wilson and Catriona Girvan.

Calum said: “Following the retirement of the previous co-owners there has been a management change and Taste Perthshire is the product of a long-term review of the business, which was brought on by the ending of the Macbeth experience which we formerly had at the centre.” The owners believe the experience will allow visitors to sample the premium local produce, drink and retail offering which has placed Perthshire at the heart of a growing market. Food manufacture, from

venison and salmon to herbs, cheeses, and artisan gins equates to £280 million of turnover in the region, with a dedicated Food and Drink Park launched this year. With so much attention on the region’s

LOCAL BUSINESS

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

We currently have partnerships with local suppliers but we are always looking for new independent producers.”

www.tasteperthshire.co.uk

natural larder, Calum believes the time is right for Taste Perthshire to reflect the growing appetite. He added, “Perthshire Visitor Centre was very successful. We are taking those strengths, modernising and creating an experience which showcases the best of the local produce from the area. Our extended deli means we will be working with lots of small artisan suppliers, with oatmeal from Aberfeldy, confectionary from Crieff, smoked meats from Rannoch, local free range eggs, Perthshire liqueurs and whiskies, honey

and salmon from Dunkeld - the list goes on. We will also be looking to partner with small independent suppliers to get them involved and our chef Neil Jeffrey will be using a lot of the products in our kitchen, as well as using the best local dairy products, eggs and fish in the cafe menus. We currently have partnerships with local suppliers but we are always looking for new independent producers that can enhance the deli offering that we have.

Taste Perthshire is not only about the flavours, it extends to the gifts and hospitality of Perthshire, making the whole thing an experience or ‘taste’ of what the region has to offer.” A well as interior changes and new takeaway services, an outdoor dog walking area

LOCAL BUSINESS

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

CHRISTMAS SHOP IS NOW OPEN!

regular visitors are being planned within the business, which generates vital local employment. Calum and Jane are also exploring the idea of having acclaimed chefs and cooks visiting Taste Perthshire for demonstrations and cookery workshops. Turning to the outline plan for a new garden and trail, Calum added: “In the

has been created for four-legged visitors, on unused ground at the site. The owners are also assessing a longterm plan to construct a walled garden, which will stock the cafe kitchens with fruit, vegetables and herbs but also provide a focus for customers. Food tastings, new breakfast menus served from 8am daily and rewards for

With this being VisitScotland’s Year of Food and Drink, there will be a big focus on food and our retail offering.

longer term, the walled garden will grow produce for the restaurant, but it will also be a walking trail for visitors. With this being VisitScotland’s Year of Food and Drink, there will be a big focus on food and our retail offering. We are also keen to work alongside the Perth Food and Drink Park as that project develops. It is a very exciting time.” Renowned cheese maker, Tanny Gill of Tanny Gill Artisan Cheese is delighted Taste Perthshire is providing a platform for local producers to exhibit their craft.

He said: “It is so important for the Scottish food industry to have places like Taste Perthshire that are giving small companies an outlet to get their products in front of visitors.”

FIND OUT MORE If you wish to find out more information on Taste Perthshire t: 01738 787696 e: info@tasteperthshire.co.uk w: www.tasteperthshire.co.uk

t. 01887 840760 info@theinnonthetay.co.uk www.theinnonthetay.co.uk The Inn on the Tay, Grandtully Perthshire, PH9 0PL

Catch Our Early Bird Supper

Join us in our warm, cosy snug bar or sit in our river view restaurant and enjoy 2 courses for £12 or 3 courses for £15. If you are heading off to the Theatre or popping along to the Birks Cinema, we want you to enjoy our pre-evening hospitality. STARTERS Soup of the Day & Ciabatta (V) Cullen Skink – A Smoked Haddock, Leek & Tattie Scottish Classic Soup & Ciabatta ½ Kilo of Scottish Mussels, White Wine & Garlic Cream Sauce & Ciabatta Haggis Pakoras & Mango Chutney MAINS 1 Kilo of Scottish Mussels, White Wine & Garlic Cream Sauce, Ciabatta & Skinny Fries Feta Bubble & Squeak Cake, Poached Hens Egg, Rocket Salad & Hollandaise Sauce (V) Seafood Linguini – Salmon, Haddock & Mussels, Lemon Cream Sauce & Garlic Ciabatta Belhaven Best Beer Battered Haddock & Chips, Minted Pea Purée & Tartar Sauce INN BURGERS Served on a Toasted Seeded Brioche Bun, Coleslaw & Skinny Fries (or Sweet Potato fries for an extra £2.00) Beef Burger, Gherkins, Tomato & Relish Pork & Chorizo Burger, Tomato & Apple Chutney Tandoori Chicken Breast, Mango Chutney & Red Onion Falafel Burger, Rocket, Tomato & Garlic Mayo (V) (Add Blue Murder/Smoked Applewood Cheese & or Bacon 75p each) DESSERTS Sticky Toffee Pudding, Toffee Sauce & Mackies Vanilla Ice-Cream Selection of Mackies Ice-Creams Vanilla Seed Panna Cotta with Homemade Shortbread

2 courses for £12 & 3 courses for £15 5pm with last orders at 6:45pm, 5 days a week excl. weekends Menu running all October until the end of November

Call us to reserve your table

01887 840760 www.theinnonthetay.co.uk

BAR | RESTAURANT | ROOMS

ART & CREATIVITY

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

Eilidh Robertson Photography Eilidh is a full time, Perthshire based, professional photographer who travels worldwide to capture beautiful weddings & portraits. ilidh lives with her husband, Craig, on a beef and sheep farm near Logierait in Perthshire. At the end of 2012, what was a hobby became a fullyfledged business when she set up Eilidh Robertson Photography. Over the last three years, her photography business has gone from strength to strength. From photographing over 100 weddings, as far afield as New Zealand, to carrying out commercial photography for many rural Scottish businesses; The Hideaway Experience, Castleton Farm Shop, Peel Farm, Kersmains Holiday Cottages and the Royal Highland Educational Trust. Her photographs have been featured in Horse and Hound, Eventing Magazine, Classic Tractor, the Scotland on Sunday and various nationwide wedding blogs. Her love of the Scottish countryside

and all things rural shines through in her photographs.

How did you get into photography? By accident! I have always been relatively creative, but I can’t draw or paint. I bought my first DSLR in 2011 and started taking photographs of horses. I became very frustrated when using “sport mode” if the photo wasn’t in focus, and made the choice to switch to manual and play around with the settings. It was a great

way to learn as horses move so fast and you only have one chance to get the shot. I started taking photographs of horses in competition and also some equine portraits. Then in August 2012 one of my friends asked if she could buy a voucher from me to give to her friend for a family portrait. I point blank refused as I had a fear of photographing people. She kept pestering me and eventually I agreed. Once people saw these photographs via social media, I started to get requests from other people, which gave me the confidence to pursue photography as a business. I resigned from my job and shot my first wedding in April 2013 and the rest, as they say, is history!

Do you work mainly in Perthshire or further afield? The furthest I have travelled to photograph a wedding is New Zealand, however I’ve also been up to Orkney

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

ART & CREATIVITY

HELPING CREATIVES STAY CREATIVE!

www.eilidhrobertson.co.uk

What do you like so much about weddings? It’s such a privilege to share and record so many beautiful emotional moments and create photographs that people really do cherish. I love the fast paced environment, the light is constantly changing and you have to think on your feet and you never know quite what is going to happen next. and down to Lancashire photographing weddings. I regularly work in Ayrshire, Aberdeenshire, the Borders and Fife. Its great to see new places and meet new people. I like driving so all the travelling doesn’t really bother me.

Is it only weddings you photograph? Weddings are my main business, however I do also offer lifestyle portrait photography and commercial photography. I don’t use a studio and much prefer to be out on location – be it on the beach, in the fields or up a hillside. I also run photography workshops a couple of times a year, they are based on the farm and help keen amateurs get to grips with their cameras and start shooting manually.

It’s such a privilege to share and record so many beautiful emotional moments.”

Did you study photography? No, I am self taught, once I decide I want to do something I am quite determined and really push myself, so I have spent a lot of time experimenting and reading up on information. Over the last few years I have gone on various workshops and had one to one training with photographers I really admire. The wedding photography market is oversaturated, so it is really important to keep pushing yourself and keep ahead of the game.

ART & CREATIVITY

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

I limit myself to thirty full day weddings each year, otherwise I find I spread myself too thinly.”

FIND EILIDH ROBERTSON PHOTOGRAPHY ON FACEBOOK & INSTAGRAM

How many weddings do you photograph each year? I limit myself to thirty full day weddings each year, otherwise I find I spread myself too thinly. All are full day coverage, so I am usually shooting from around 10/11am until 9/10pm. When you add on travel it can sometimes be a 16 hour day.

Who inspires you? Photography wise, I absolutely love the work of Jose Villa, Two Mann Studios, The Chrisman’s. In general, I would say I am really inspired by the Scottish countryside, from farmland to hill ground to the beach, we are so lucky to live in such a beautiful country.

What’s in your camera bag? Two Canon 5D mark 3’s, a selection of L series lenses, flashes and triggers, extra memory cards and batteries, a back up camera, and usually a bar of chocolate for emergencies!

Do you ever shoot on film or is it all digital? For all my professional work I only use digital cameras, however I do have an old film camera that I love playing around

with, taking photographs when I am out for a walk or around the farm. I learned with digital cameras, so I felt it was important to learn how to shoot with film too.

What other interests do you have out with photography? I am kept really busy with my photography and work most weekends, however if I do have any spare time I like to help my husband Craig on the farm, go for a

walk and I have recently just bought a Connemara pony from Ireland. He is only four years old and is called Rebel – fingers crossed he doesn’t live up to his name!

FIND OUT MORE t: 07872 313 996 e: info@eilidhrobertson.co.uk w: eilidhrobertson.co.uk

s a m t s i r Ch er Menu n n i D

Avail 1 st to abrle Decem23 d ber

For Christmas Dinner Bookings Phone: 01887 829995 £25 for 3 courses / £22.50 for 2 courses Festive Lunches available on request. Booking essential. Roasted Red Pepper Soup with Cheese Shortbread (v) ***** A Plate of Hot Smoked Salmon Correctly Dressed ***** Jambon Persille - Ham Hock & Parsley Terrine with Oatcakes & Hot Gooseberry Chutney ***** A plate of Smoked Venison with Garlic Mayonnaise A Ballotine of Turkey Crown Stuffed with Chestnut & Pork Belly Sausage Meat, wrapped in Bacon Or Roast Aberdeen Angus Sirloin Both served with Pickled Red Cabbage (Sweet & Sour), Roast Potatoes, Honeyed Parsnips, a Panache of Carrots & a Jug of Rich Roasting Juices ***** Coquilles St Jacques Scallops & Shrimps in a rich Cheese Sauce topped with Creamed Mashed Potato, served with Ratatouille and Garlic Bread ***** Chestnut Roast (v) Served with a warm Gazpacho Sauce, Roast Potatoes & Seasonal Veg Iced Tiramisu Parfait with a Coffee Crème Anglaise ***** Apple & Mincemeat Tart Tatin with a Christmas Pudding Ice Cream ***** My Nanny Bundle’s Boozy Sherry Fruit Trifle ***** A Highland Cheeseboard Tea or coffee & a Turkish Delight

Stuff the Turkeys... let us take the festive strain www.townhouseaberfeldy.co.uk

Breadalbane Terrace, Aberfeldy, PH15 2AG

FOOD & DRINK

Highland Perthshireâ&#x20AC;&#x2122;s Hive of Activity all in One Place! The Heartland Buzz

The Four

SEASONS Hotel

Intereste the Recipd in the Monthe of ? GE

T IN TOUC H!

FOOD & DRINK

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

RECIPE OF THE MONTH

This month we visit The Four Seasons Hotel in Perthshire, situated in a picturesque setting on the banks of Loch Earn.

he natural beauty of this location is the first delight for every visitor to St. Fillans and the position of the Four Seasons, looking south-west down Loch Earn, is one of the most enviable settings in Scotland. The views from the hotel are ever-changing throughout the seasons: fresh new colours of spring, long, light summer’s evenings, spectacular sunsets to the west, morning mists shrouding the loch and the snow covered Bens. The Hotel is a perfect wedding and honeymoon venue and is licensed for civil weddings too, with wedding packages available to make your day extra special. Originally built in the early 1800’s for the manager of the limekilns, the main house then became the schoolmaster’s house. Converted in the 1900’s, it has been extended over the years to a comfortable

hotel with a number of individual sitting rooms, twelve bedrooms, six chalets and a holiday apartment. All spacious rooms are ensuite, mostly with bath and shower. Many enjoy uninterrupted views down Loch Earn. Rooms vary in size and some can accommodate an extra bed. The Tarken Bistro offers a high standard of cuisine in informal surroundings or sample fine dining in the Meall Reamhar Rosette Restaurant, offering a degree of formality and style, featuring the Award Winning Two AA Rosette Menu and an evening a la Carte Menu. The Four Seasons award winning Meall Reamhar restaurant serves contemporary Scottish cuisine with a twist, with a range of imaginative dishes, as well as the more traditional. The team of chefs use only the best ingredients from Scotland’s natural larder, which in many cases are supplied locally, to produce a truly memorable meal.

For those who prefer to be more secluded, there are six chalets on the wooded hillside behind the hotel; all have a bunkroom, making them ideal for family use. Pets are welcome at this lochside hotel, in both the secluded chalets, or loch view bedrooms. Enjoy great dog walks in some of Scotland’s finest scenery. Resident pet friendly canines welcome fellow pets free of charge; please see their Pet Concierge Service for further details. They also offer selfcatering accommodation in the form of an apartment. This has one double and one twin room, as well as a sitting room, compact kitchen and bathroom. You can always eat in their fine dining restaurant or bar if you want a rest!

FOOD & DRINK

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

SERVES 6

WILD GAME AND PISTACHIO TERRINE with Agen Prune and Bitter Cocoa Chutney

INGREDIENTS

METHOD

TERRINE

In a deep pan, on a slow heat, put bouillon, rabbit, pigeon and livers and braise for approx one and a half hours, until tender. Drain and keep the sauce. Mix pork mince, seasoning, breadcrumbs and eggs in a bowl.

200gr Pork Mince Boneless Rabbit Saddle 2 Pigeon Breasts 100gr Venison Liver 3 organic eggs 1 pinch mixed herbs 1 gulp whisky 1 pinch breadcrumbs 5gr salt 5gr cracked black pepper 25cl vegetable bouillon

100gr browned pistachios

CHUTNEY

200gr Agen Prunes (Pitted) 100gr Sugar 5cl Balsamic Vinegar 25cl Merlot 5cl Red Wine Vinegar 50gr 70% Cocoa Dark Chocolate

When the rabbit mixture is cold, cut into small cubes, and add the pork mince mix, along with the browned pistachios. Pack the mix firmly into a nonstick terrine dish, and pour over the sauce. Cover with foil, and cook at 170C/Gas mark 5 for 90 minutes. Leave to cool, and refrigerate for 24 hours.

CHUTNEY In a deep pan, melt butter, sugar, vinegar, balsamic vinegar – cook on medium hear for 5 mins till slightly thick. Add prunes and wine, bring to the boil and stir for 20 mins medium heat, till prunes are tender Add the dark chocolate, give a good stir, bring to the boil once and transfer immediately into a container. Let it cool down at room temperature.

CHEF’S TIPS

resh cod, like most white fish, will have a distinct fresh smell, be almost translucent and will leave no tacky residue when touched. Mussels are best sourced from cold, unpolluted waters. These days they have generally been disgorged before purchase, so buy them the day you want to serve them.

FOOD & DRINK

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

BAKED COD, MUSSELS & CURRIED LEEKS with Salt Cod and Garlic Risotto

INGREDIENTS

METHOD

THE SAUCE

1 large white onion 1 white section of leek 1 celery heart 2 peeled medium carrots 6 white peppercorns 250gr sweet unsalted butter 2 pints of chicken stock 2 tablespoons cider vinegar 1 bulb of fresh garlic 2 fresh bay leaves 3 sprigs of thyme

1oz curry spice

RISOTTO

300gr quality risotto rice Fish stock 90gr salt cod Spring onion finely sliced 14gr garlic paste 120gr sweet butter 12gr parmesan shavings Flat leaf parsley 60gr finely diced white onion Black freshly ground pepper

Melt butter in a pot until foaming. Add all ingredients after they have been minced in Robo coupe or similar. Cook for about 30 mins until pulpy and sweet. Add 2 tablespoons of cider vinegar and 2 pints of good strength fresh chicken stock. Boil for a further 20 mins until 50% reduction is achieved. Pass through a fine chinois, pushing as much of the pulp through as possible. To finish, whisk stock, pulp and butter together, put into a saucepan with shredded leeks until emulsification is achieved. Add mussel meat.

FOR THE FISH INGREDIENTS Soak Salt Cod in cold water for 24 hours changing the water 3 times. Poach in simmering water until you can just begin to separate the flakes then remove from water. In a pan melt butter until foaming, add pepper, onions and garlic and cook until soft. Add rice, lower heat and cook rice slowly, stirring all the time until the rice has softened. Add some fish stock and butter, continue stirring constantly. Rice will now begin to whiten and expand. Do not overcook as you still want some ‘bite’ to it. Add salt cod, more butter and parmesan. Add spring onions and parsley – serve and eat immediately.

For the best results and flavour for this dish, use a fat cube of cod with the skin left on and cook in an iron non stick skillet. Dry the cod on kitchen roll, heat pan until slightly smoking. Add a tiny bit of oil, put cod in skin side down, turn heat to medium and cook for 2 minutes until skin is crispy. Place in a medium hot oven for a further 4 minutes. Place back on the fire and turn cod over, add a knob of butter and coat the cod. Serve immediately.

MUSSELS Rinse in cold water – any open ones, tap on the sink, if they do not close – discard them. Remove hair and grit by giving a solid tug. Rinse and drain. Place in a smouldering pot with a tight fitting lid and a little water to generate steam. When the mussels are half open and the flesh is formed and just separated from shell, place quickly in a tray to cool - remove from shell, checking for any beard that may be left. Now pass the mussel juice through muslin cloth back onto the meat. When you add the mussels to the emulsified sauce, it should be done just a couple of seconds before the sauce is emulsified. Remove from heat, allow 30 seconds before serving to allow the meat to warm through without toughening the meat. Assemble the rest of the dish.

WINE OF THE MONTH

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

USE THE CODE

WINE OF THE MONTH

“BUZZ” FOR A 10% DISCOUNT

Xanadu Exmoor Drive Sauvignon Semillon

think of Olivia Newton John whenever I see the word Xanadu and my head is suddenly filled with the theme tune of that unforgettable 1980’s roller disco movie - thankfully the Winery and its name didn’t take inspiration from that box office gem, instead it was from Samuel Coleridge’s Kubla Khan, where the Irish founder Dr Laggan drew parallels between the Poet’s vision of Utopia and the wineries location on the Beautiful Margaret River in Western Australia.

Now under the watchful eye of Chief Winemaker Glenn Goodall a man who believes that true quality begins in the vineyard and that winemaking is all about respecting the fruit – purely guiding the wines through to the bottle rather than ‘beating them into submission’. The Winery itself is situated in 110ha of prime Margaret River vineyards, Xanadu is also rated 5 stars by James Halliday and produces high-scoring Cabernet, Chardonnay and Semillon/

Sauvignon blends. The Exmoor Drive range represents a high quality entry level for this illustrious Boutique Winery, the Sauvignon Semillon is an easy-drinking wine with passion fruit and thyme aromas and wonderful purity: fruit driven, honest and lip-smacking with a refreshing, crisp finish. An ideal match with Cod and West Coast Shellfish. Available online at £10.99

Why not try... BABICH SAUVIGNON BLANC

ipe, fruity and vibrant, with sweet hay and tropical citrus fruit aromas of pineapple and pink grapefruit. It is just dry on the palate, with sweet lemon and apple fruit flavours and a touch of white peach; light, crisp and fresh. Screams out SEAFOOD! Price £9.99

BEST GREAT WESTERN PINOT NOIR

his Australian Pinot Noir is fresh and lively, with red fruit flavours and a touch of oak. It has a medium body with great length on the palate and would be great with the Pistachio and wild Game Terrine.

Price £15.99

The House of Menzies was established in 1999 and has built a strong reputation for stocking and selling an eclectic range of New World Wines not readily available on the High Street. In 2013 we expanded our range to include a small selection of traditional Old World Wines, so we truly have something for everyone - our ethos has always been if you enjoy it drink it! Wines start at £5.99 and are available online, by phone or email. Delivery in The Heartland Buzz area is free and complimentary glasses are available for parties and functions.

VINO CHELA MALBEC RESERVA

brilliant, easy-drinking Malbec, which will have you jumping up and down for more. Aged in both American and French oak, the wine offers smooth tannins and fruit which is forward and fresh.

Price £6.99

The House of Menzies, Castle Menzies Farm , Aberfeldy. PH152JD e: info@houseofmenzies.com t: 01887 829666 www.houseofmenzies.com

On The Moors £65

£59 The Laird

1 Choose from a pre-selected range of hampers

4 Free delivery on all hampers £59 or over (normal delivery £8.50)

2 Create your own bespoke hamper from a wide range of Scottish products

5 All products are grown or made in Scotland.

3 Deliver anywhere on mainland Britain right up to 22nd of December

6 No expensive wicker trays just chill boxes full of delicious food.

www.rannochsmokery.co.uk

The Deerstalker

£45

£150

The Syndicate

The Courtyard Deli and Gift Shop, Kenmore 01887 830 756 www.taymouthcourtyard.com info@taymouthcourtyard.com

COMMUNITY

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

FIND PITLOCHRY CHRISTMAS FESTIVAL ON FACEBOOK

Pitlochry Christmas Fes tival organisers are (Left to right) Jan Caldwell of Puddles & Sun, Tina Simpson of Viva , Vic ki Sloan & Ruby of Honest Thistle

Pitlochry

Christmas gins! The Fun Be

n trading. Stalls begi add to help you be on hand ill w es lv E . the tree as wishes to ry Christm n at Pitloch ssions begi se ng lli te ur ho Story lace on the l and take p m). 2p ns Town Hal gi be n (last sessio m 3p l ti un otel BBQ. Fisher’s H

1 PM

Timetable of Events

Festival

12 NOON

Saturday 28th November

Mini Highland Games A chance to get involv ed in: Mini Caber tossing Haggis Hurling Dash Long jump

COMMUNITY

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

arlier this year, on what proved to be one of the hottest days of the year, three local independent retailers in Pitlochry gathered to discuss the possibly of holding a Christmas event in the town in November. Over a cup of coffee… oh ok, a glass of wine, they agreed that Pitlochry lacked a community event focussed on the High Street in the lead up to Christmas, similar to those already established in other Highland Perthshire towns. Following some discussion with fellow retailers and community groups, it was decided to pick a day, which linked with other events happening around the same time. This would create a bigger Christmas event in Pitlochry, which would be to the benefit of all organisers and also target different age groups and interests. Saturday 28th November was chosen as the day for the Pitlochry Christmas Festival.

So what is actually planned at the Pitlochry Christmas Festival?

3.30 PM

A number of elves have been asked to come along and help children write their Christmas wishes on a star to be hung on Fishers Hotel Christmas tree. A good deal of glitter and glue may be involved, but as this is to take place at Fishers Hotel Christmas tree, parents need have no fear of glitter covered carpets in their houses! The Ice Queen from Narnia will be story telling for children aged 3 - 7 years (accompanied by Mum or Dad, please) in a fairy lit grotto at Pitlochry Town Hall. Make sure you look for the Ice Queen’s sleigh parked outside. Don’t forget to get some photos. A number of shops in the town will have special Christmas window displays. In

Here s the Come and! Pipe B where You’ll know they are!

some of these a little sugar mouse will have slipped in and tried to hide from view. You have to spot the sugar mice and note which shops they are in. Collect competition forms from Puddles & Sun and when you have completed yours, take it to Love Your Sweets, where a Candy Cane will be the reward if the entry is correct. During the week leading up to the event on Saturday 28th November, locals and visitors to Pitlochry will be able to vote for the Best Decorated Christmas Window. Voting forms will be available in shops, cafes and restaurants. Once the voter has made a choice, the voting slip can be posted in a special Post Box sitting outside Honest Thistle. Cold weather making you a bit peckish? Fisher’s will be hosting a winter warmer barbecue outside the Coach House Bar, and other food outlets in town will be offering family friendly menus for the day. Mulled wine will be also be on offer, so follow directions for a warming glass. If you need to work up an appetite first, head for the Mini Highland Games: you may win a medal! There will be tables in the street selling a variety of tempting items and shops will have special offers and bargains for the occasion. There will be tables in the street selling a variety of tempting items and shops will have special bargains for the occasion. You are surer to find something you like as a Christmas gift, or a treat for yourself. The highlight of the day in Atholl Road will be the switch on of the lights on Fisher’s Christmas tree. Most towns have celebrities to switch on their lights and Pitlochry this year will be no exception. However, at the moment we don’t know who the celebrities will be. The ‘celebrities’ will be chosen following the

results of an Art competition, which our local schools are being invited to take part in. The winner in each category will have the honour of switching on the Fishers Hotel Christmas Tree lights together by pushing down on a huge plunger! Now Christmas wouldn’t be Christmas without festive music, so a group of carol singers and members of the Pipe Band have agreed to be the highlight of the day by entertaining all the happy locals and visitors in Pitlochry when the twinkly lights of the town Christmas Tree are switched on. We are also busy signing up other entertainers to keep the festive atmosphere going during the day.

Thank you’s The Pitlochry Christmas Festival organisers owe a big thank you to Fonab Castle Hotel’s supporting of the event, Infinity Blu Dental for sponsorship of the storyteller, and to Three Zero for our amazing logo, to Kirsty at the Quair for designing our poster, to Love Your Sweets for the supply of sugar mice and candy canes, to Fishers Hotel and to all who have offered their enthusiastic support.

How you can get involved If you would like to be involved in this fun community event, contact us via Facebook at www.facebook.com/ PitlochryChristmasFestival or email tina@ viva-pitlochry.co.uk. We will welcome more volunteers to help on the day, donations of funds or goods for a raffle, or you may be interested in providing entertainment or running a stall. Do get in touch. But most importantly, make a note of the date and come along to enjoy all the events on the day. See you there!

4 PM

Light Up Pitlo chry

Light switch on outside Fisher s, followed by ca rols round the tree.

5.30 PM ash The Last D

so hurry! osing now Stalls are cl home. time to go At 6pm it is

COMMUNITY

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

Pitlochry

Church

FIND PITLOCHRY CHURCH OF SCOTLAND CHRISTMAS TREE FESTIVAL ON FACEBOOK

3rd Annual Christmas Tree Festival

itlochry Church of Scotland will be hosting its 3rd Annual Christmas Tree Festival during the first weekend in Advent. The Christmas Tree Festival is a great way to kick off the Festive season and put you in the mood for Christmas! On Saturday 28 November and Sunday 29 November 2015, the Church will open its doors to reveal a spectacular display of individually decorated Christmas Trees. The Christmas Trees are all created and decorated by local community groups, local businesses, voluntary organisations, families and individuals. Inspiration is taken from many different places and experiences. Each year a huge range of materials are used to create lots of unique ideas on the concept of The Christmas Tree. Last year we had trees made from suitcases, step ladders, bread, pom-poms, reclaimed timber and egg boxes to name a few! Many of the trees are beautifully lit with Christmas Tree lights, which adds to the magical atmosphere. There are so many different kinds and sizes of Christmas Tree. Some of the trees are 6 feet tall, some are table top trees, some are pieces of artwork and some are even wall hangings. We’re always overwhelmed by the variety and imagination involved in producing the Christmas Tree entries. During the Christmas Tree Festival you can stroll around the display of Christmas Trees at your own pace, whilst listening

to music from local musicians, both instrumental and choral. You can take a seat, let your mind wonder, relax and enjoy the wonderful festive ambiance. When you have soaked up the atmosphere of the Christmas Trees in the Church, you can walk across to the Tryst Hall which hosts a wide range of Craft Stalls, together with fun activities for children. If you’re feeling hungry and thirsty after all that then hot food, drinks and home-baking is available all day in the Tryst Lounge, together with visits from Santa Claus! The purpose of The Christmas Tree Festival is to raise money for charity. In 2015 we are recognising the amazing support work done by The Teenage Cancer Trust, who work with young people between the ages of 13 and 24 and are the only dedicated teenage cancer charity in the UK. They provide specialist nurses, social events for young people with cancer, cancer-awareness education in schools and most importantly to teenagers - stylish, real hair wigs. More information is available on their website: www.teenagecancertrust.org We are also supporting the crucial work of St Andrews Scots Church in Malta, who are co-ordinating practical help for thousands of refugees with The International Association for Refugees (IAFR). They offer free English Language classes, cool boxes and fans to relieve stifling summer conditions in the cabins of the refugee centres (many are old shipping containers) together with quilts, blankets and children’s clothing in the cold and damp of Malta’s winter months. Further information is available at: iafr.org and www. saintandrewsmalta.com.

In 2014 the Christmas Tree Festival welcomed well over 400 visitors to Pitlochry Church of Scotland to view the amazing display of Christmas Trees and this year we’re sure the number will be even higher! Once you’ve viewed all the beautiful Christmas Trees on display, you will be given the opportunity to vote for your favourites – which always proves to be a difficult choice! The finale of The Christmas Tree Festival is the Christmas Carol Concert held in the Church at 6:30pm when we will be singing well known Christmas Carols to music provided by local musicians. The winners of Best Adult Christmas Tree and Best Children’s Christmas Tree will be announced during the concert. If you would like to take part in the Christmas Tree Festival by entering a Christmas Tree, or having a Craft or Produce stall, application forms are available to download on the Pitlochry Church of Scotland website www.pitlochrychurchofscotland.org.uk. Christmas Carol Concert Amongst the Christmas Trees: Sunday 29 November 2015, 6:30pm (free entry)

CHRISTMAS TREE FESTIVAL OPENING TIMES Saturday 28 November 2015 10:00am to 4:00pm Sunday 29 November 2015 12:00 Noon to 4:00pm Entry: Adults, £2.50 (includes a hot drink and cake), Children, £1.00 (includes juice and cake)

MEL’S HILLTOP DIARY

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

MEL’S HILLTOP DIARY My husband Jason and I have a B&B in Glenlyon with just enough land round it to indulge in a bit of the Good Life. We’re on a constant journey to make the best of our beautiful surroundings.

eaves litter my windscreen when I return to my parked car in Perth and the melancholy roar of stags greet me once home again in Glenlyon. I’m minded to get our chimney swept and to pull out the warm clothes for what’s ahead. It’s a bitter-sweet realisation that here begin the dark months that will take us through to April. I’m not bothered by the downturn in the weather, but up here in the hills (where even the sheep are sent away to more favourable pastures), I know there’s little more I can do on the croft now except gather and store. Anyone got a plan for a glut of courgettes? Me neither. Even using them in a batch of chutney would hardly make a dent in the stockpile. So the kids and I hollowed out a couple of big ones and floated them down the burn crewed by Lego people; you could call it Marrow Boat Racing. Elsewhere in the garden it’s a case of use it or lose it. The children’s favourite, the American blueberry bush is at its peak. The giant berries usually get munched en route by whoever’s collecting the eggs and any which make it to the kitchen get

by Melanie Bonn Welcome to my occasional diary. I’m a mother of two and a reporter with the Perthshire Advertiser.

used immediately to top Greek yoghurt. Sadly blueberries are never the same if you try to freeze them. Not so the blackberries and late-fruiting raspberries, which keep on coming till November and can come straight out of a freezer container into a smoothie any time you fancy. Our plum tree’s laden but a sudden spell of rain after a dry fortnight split a lot of the fruit. Best quickly bottle them in syrup and brandy before they turn. Herbs die back with the first frost, so I welcome Jason’s latest culinary discovery for making the most of a crop of parsley. He blitzes a huge bunch with a load of sea salt, then spreads out the emerald crystals on a big square of baking paper to dry for a day or two. The parsley is preserved in the salt and the aromatic mixture can be used straight out of a sealed jar as a dry rub on chicken or lamb prior to roasting. Earlier in the summer you might have read how we got three Gloucester Old Spot piglets to rear. Well we were delighted how they turned out and all things considered, the pork now filling the freezer is the highlight of our self-sufficiency year. Fed mainly on pellet food (as they must be by law), we treated our hogs to every possible veggie leftover and not a heel of

bread or day-old scone was wasted in our household. The ‘three fat ladies’ lived a pretty chilled out life, but like everything else, they were here for a purpose. In early September we sorted their ear tags, did the paperwork and took them to Dunblane. A week later it was all go: chopping, bagging, labelling, mincing. In the concentration this mammoth task demanded there was no opportunity to miss or mourn them. The brief ‘BBQ summer’ coincided with a weekend of sausage-making experiments so we savoured our hardwon bangers and spare ribs outside on the grill. The pork was magic and Jason and I agreed to do it all again next year. And I think we’ll time future pig departure dates so their last weeks on the croft overlap with the apple harvest. Now my eye turns to those fine young guinea fowl we raised. One of these dark nights I think I’ll catch them roosting and bag the family a divine roast dinner. Washed down with a nice Chianti as a certain psychokiller once said.

FOOD AND DRINK

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

THYME TO TASTE BROUGHT TO YOU BY THYME AT ERRICHEL - TASTE. EAT. CELEBRATE.

Thyme FOR HONEY

THYME’S HONEY BUNNY WINTER LEMONADE

There is delicious Honey being produced right here in Perthshire. From Scarletts (Scotland) to Heather Hills and there are also a range of small scale producers within the local area. This delicious warming winter cocktail uses Honey, Thyme and Dunkeld Atholl Brose to keep the winter chill at bay. There’s also a recipe for a nonalcoholic infusion to warm your cockles. Enjoy!

Errichel House & Cottages, Thyme at Errichel Restaurant, Errichel, Crieff Road, Aberfeldy, PH15 2EL t: 01887 820 850 m: 07483 352 123 www.errichel.co.uk

NONALCOHLIC

• • • • • •

25ml Vodka 25ml Dunkeld Atholl Brose 1 tsp Local Honey 1 tsp Fresh Thyme Leaves 1 tsp Hot Water Ice

Place the Honey, Thyme Leaves & Hot Water into a cocktail Shaker and muddle (bash with a spoon or similar to release the flavour from the Thyme Leaves). Add plenty of Ice, Vodka & Dunkeld Atholl Brose. Shake until well chilled. Pour into a Martini glass filled with Ice and garnish with Thyme Sprigs and Comb Honey. To garnish: A few sprigs of Fresh Thyme & a piece of Comb Honey

• • • •

1 Unwaxed Lemon – cut into slices & ends removed 1 Cinnamon Stick 1 tsp Local Honey Hot Water

Pop on the kettle to boil, while you are waiting skewer the Lemon Slices on the Cinnamon Stick. Once the kettle has boiled half fill a mug with boiled water, drop in the Local Honey and give it a stir. Pop in the Cinnamon Skewered Lemon and let it infuse for 5 minutes or so.

LOCAL WRITING

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

E H T G N I T I R W

D N A L

er it r w l a c lo h it w t uzz mee B d n a tl r a e H e h T ldy fe r e b A in in b a c at his Kenneth Steven I need complete quiet to write, that’s the only ingredient that’s an absolute necessity.” Kenneth at his cabin

LOCAL WRITING

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

WIN A SIGNED COPY OF GLEN LYON

’ve been a writer – of a kind – ever since school days. Back then it was a secret world, a hiding place. I grew up effectively as an only child, and I spent a lot of time alone with my imagination. But I also had the privilege of parents who wrote: that meant that when I said I wanted to become an author – and they saw that I meant it – they encouraged me. They wanted me to study first, but a writing life was certainly something they never discouraged me from pursuing. But getting published was a struggle, and they were hugely supportive in those early years. After studying literature in Glasgow, and after the second of two years in Norway, I simply picked up my pen and called myself a writer. Of course it was a struggle: unless you’re incredibly lucky and discovered by a big publishing house, it’s always a long, slow climb to relative success. The problem is that most people know only of the big names in the writing world: they believe that breaking into publishing will be easy. I’m first and foremost a poet: twelve of my collections have appeared over the

years. Much of my poetry – and prose – is concerned with Highland Perthshire, often with that link between people and wild places. My most recent novel (from Birlinn in Edinburgh) is Glen Lyon. It’s the story of a young man who leaves everything behind him in Argyll to find a new life in the glen. Only bit by bit do we discover quite

KENNETH STEVEN’S

BOOKS

CAN BE FOUND IN THE WATERMILL IN ABERFELDY, AND BORROWED TOO THROUGH PERTH AND KINROSS LIBRARIES.

what it is he has left behind, and why he is so broken. The novel was written in a single month in Iceland: when I know that something is burning to be put onto paper, I almost have to hide away until the idea has been captured in its entirety. I have a writing cabin in Aberfeldy, behind my mother’s house, where I work as often as possible on new projects. It’s very basic: I have some of my favourite books

there, heat and light. Everything is written in longhand to begin with: somehow that relationship between head and hand is allimportant. I need complete quiet to write, that’s the only ingredient that’s an absolute necessity. These days I’m trying my best to get to grips with a very different publishing scene. Much of my new work is on Kindle: many short stories and picture book texts for children, as well as essays and a volume of my selected poems, Second Nature. But it involves no less hard work; in fact these days it might be that it demands even more labour than in the past. It’s all about understanding social media and how to make people aware of your web presence. But for me it will never be about measuring success in crass financial terms. I simply love what I do and feel immensely privileged that I’m able to live as a freelance writer. Of course it’s nice when a piece of work is well received and sells well, but that’s not what I set out to achieve. It’s about capturing special things, the butterflies of the imagination that can be brought alive and made beautiful on the page.

WIN A SIGNED COPY OF GLEN LYON It is really simple! Make sure you have liked The Heartland Buzz on Facebook

and comment on our page ‘GLEN LYON!’.

Terms & Conditions: If you have already liked our Facebook page, all you need to do is comment ‘GLEN LYON!’ Winner will be drawn at random and listed in our next issue of The Heartland Buzz.

LOCAL WRITING

What do you think makes a good writer? I believe strongly that lots of people can write (I undertake many writing workshops and retreats, and I see the evidence for this all the time). But I do think that the desire to write has to be buried somewhere very deep. Often you hear of writers beginning when they’re young children. For me it was something I couldn’t not do: there was no choice. It was nothing less than a compulsion. I think that fire really has to be in the blood from the beginning. The flame can be nursed later on, but the spark needs to be there at the start.

How do you start the writing process, is there a recurring pattern to your writing technique and your thought process or does it vary? What has changed my whole life – not just my writing life – is having a cabin. To have somewhere to hide away and where I can devote all my conscious thought to the creative process – that has made all the difference. I’m not at my cabin all that often (it’s a privilege when I am there), but cabin days have become my goal. And yes, I try to work on my technique. I devote as much time as possible to what I term writing practice, where I am literally looking at an object in the cabin, or the hills above Aberfeldy, and finding the best words to describe them. It’s the equivalent of an artist taking a piece of charcoal and a sheet of paper to do a practice drawing.

Have you encountered writer’s block and is there something that can help get over this? No, I have never suffered from writer’s block. I do have periods when the writing grows thin; for whatever reason, I write much less over the summer months – it’s as though the creativity thins. And conversely I write most, and always have done, over the winter months. That probably explains why a great number of my stories are set in winter! My short story ‘The Ice’ was actually written in the cabin when it was below zero! It’s what I like to call method writing, where you’re actually experiencing what you’re describing. That was certainly suffering for my art!

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

Do you find that writing is the perfect way of escapism? Yes, in all seriousness, it is a kind of escapism. I think that I struggle with the modern world: I have often felt in the wrong place at the wrong time – despite all that I have to be thankful for living today! I am not a modernist; I yearn quiet places and a sense of the wild world (and I have been privileged enough to grow up in Highland Perthshire and to spend years in Norway). My imagination is a place I have always loved to burrow into; it’s a hiding place where ideas can take on their own lives and come alive. When I write in the cabin and words are surging through me onto the page, it’s the most exhilarating feeling. I call it a kind of flying.

What are you working on at the moment? That would be telling! I have just finished a book on the Sami people of Arctic Scandinavia, having been given funding by Creative Scotland. This is very much a work of non fiction, trying to tell the story of a history of persecution over long centuries. There are many parallels with the world of Highland Scotland, so in the book I am trying to give a sense of those many links. It involved me returning last spring to Arctic Norway to find a place of quiet and gather all the necessary threads for the writing. The book will be published by Saraband.

What inspirations do you gather from in and around Perthshire? I have felt inspired by Perthshire from childhood days. I can remember when I first came to live in Aberfeldy with my parents, there was an elderly pearl fisher living in the town. I had the privilege of knowing Lexie Walker, the last Gaelic speaker of Glenlyon. I was taken by parents who knew the outdoors and were passionate about wild places, to see the natural world and to absorb it. My father wrote for many years for The Scottish Field and much of what he wrote was concerned with all this, with the linkage between people and wild places. I have the same sense of excitement about this, even though more often I choose to write about it in fictional terms.

What is the hardest part of the writing process? The hardest part is writing on the days when the magic doesn’t seem there and the rain is falling and the whole thing feels useless. I think that many more people would finish books if they were able to overcome such days. The danger is that one begins to write with a blaze of enthusiasm, and after a couple of weeks, or days, it all starts to run dry. The danger is that one leaves it there, gives up. And I have been there too; I have given up – many times – on stories that seemed to be losing their way. I think I will have to work all my life at conquering those dog days: they are there for everyone.

When you are reading the work of other authors, what do you read? I try to read as widely as possible, and I like to do so. I have a collection of favourite books in the cabin, and I try to do some reading every time I visit. I think that creative reading is every bit as important as creative writing. I think that today writers are not nearly focused enough on what has gone before. We owe a debt of gratitude to the work of the past, and we ignore it at our peril. You can’t run before you can walk. And it would be dangerous to believe that you had nothing else to learn.

How important do you think it is to follow your heart and choose something you believe is your passion? Well, I know that I did. It took a very long time to become established as a writer, and sometimes I feel I’m not even there yet! It simply wasn’t a choice for me, though – I simply knew that this was what I had to do and I marched on until it started happening. It wasn’t about great courage; it was just something I couldn’t not do. I think it is most certainly a privilege for me to write, to do what I’ve always loved with such passion. Every time I open that cabin door I do so with gratitude. I believe I’m extraordinarily blessed.

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

My imagination is a place I have always loved to burrow into; it’s a hiding place where ideas can take on their own lives and come alive.”

LOCAL WRITING

www.kennethsteven.co.uk

FIND OUT MORE You can find out more about the work of Kenneth Steven by visiting his website www.kennethsteven.co.uk A Wee Book of Iona Poems. The latest book by Kenneth, avail able to buy now.

For anyone thinking about a writing career what advice would you give? I think that for anyone thinking about a writing career it’s simply not a choice! If they want to write, they will do so! I am more sceptical about the people who say that they would love to write but simply don’t have the time. PD James began writing when nursing her dying husband: the only time she was able to write was the middle of the night. So that’s what she did: she wrote in the middle of the night. So you will find the time if you have to. Above and beyond that, practice. Find a quiet place to work and practice. And keep on believing in the road ahead.

WILDLIFE AND NATURE

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

r e d n a W A k s u D e h t ‘til by Emily Alsford

horter days make a late afternoon wander ‘til the dusk something difficult to fit into a busy life, but all the more valuable for that. There’s a chill in the air, relentlessly gripping my fingers. It’s become harsher out, gone are the soft edges of summer. Yet still, I’m drawn outside: what might I discover on this latest expedition? The best being things often found by chance – these the most rewarding finds of them all. Stepping out into the fresh air - it’s almost relief – I know what I’m doing here, familiar things surround. Wandering down the lane, the bracken brown, bent and soggy at each side of me, the sky is grey and brooding. Quite a determined wind has picked up, buffeting the branches and hurling wood pigeons through the air beyond the oaks. A moody sky and damp air, rather than dull the beauty of the landscape, only acts to enhance it: as a varnish would to a finished painting. Russets, greens and slate-blue stand out amongst the rest. Trees drip with lichens, their forms delicate and weird. Colourful fungi catch my eye, poking up through the damp leaf litter, or jutting from the bank. This fresh new growth, a modest

distraction from the spreading mass of interconnecting mycelium below: the quiet facilitator of communication between the trees. Something distracts me from my mind’s wonderings. I am not startled, but feel compelled to look up over the bank and through the tree trunks. There, watching, assessing the threat, stands a roe deer. Conspicuous only as it stands between a few straight, uncomplicated tree trunks. Onwards then, leaving the lane, on into the wood, taking a path that looks no more than an animal track. Brushing through the spent grasses, a dog rose snags at my jacket. A few hips remain, as yet untouched by the finches. Walking up through the trees, there is evidence of a more regular patrol of this path than mine. Subtle clues betray the presence of a badger: disturbed moss and, further along, a rotten tree stump, soft and spongy, bits of it pulled away and scratched at. The brighter colour of the disturbed dead wood, tells of recent foraging. Perhaps only in the early hours of this morning it was here, searching for worms, roots and larvae. I can hear the rough croak of a raven somewhere out of sight, but coming nearer at surprising speed. The next thing I know, I can hear it overhead. Looking

up through the trees, not just one, but two birds are circling in flight, clockwise opposite one another. Only the one calls, then they move on, hidden from view by the canopy of branches. A blackbird calls, “pink-pink”, sounding clearer and more distinct through the damp air. The evening is drawing in, time for roosting. A reminder, that I too, must turn and head home. As the light fades, other senses than sight come alive. I am aware of the earthy scent of humus and fallen leaves and the sweeter smell of the ones yet to fall. It’s not raining heavily, but the background sound of heavy drops from the branches above is all around now in the wood. The thought of tea comes to mind and draws me back indoors again. A trickling sound belies the insistent rushing of the burn further along. The sound fast growing louder as I approach, having been previously hidden by the undulating ground. I leave the path, to once more join the lane: the road to home. Thoughts of my findings occupy my mind. The only distinct sound now being the slightly echoing honks of geese, flying in a broken “V” formation. Reforming and deforming fluidly as the birds fly on beyond the blurry glow of the moon behind the clouds.

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

WILDLIFE AND NATURE

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WHAT’S BUZZIN’

What’s Buzzin’ All the Latest News, Events, Sport & Gossip!

Grandtully Bonfire and Fireworks Display The annual Bonfire and Fireworks display will be held in the Grandtully Recreation Park on Saturday 7th November. The bonfire will be lit at 6.00pm with the fireworks starting at 6.30pm. Entry is £3 for adults and £1 for children. Under 5s go free. All children must be accompanied by an adult. Hot and cold refreshments will be on sale. Parking will be at the Scottish Canoe Association car park at the old station. Please follow the signs through the village. Please note that there is no access between the campsite and the Recreation Ground for this event due to the position of the bonfire and fireworks. The pedestrian entrance by the hall will be the only one in use. For your own safety, sparklers will not be permitted within the grounds. But don’t despair kids! glow sticks will be on sale.

as Market Blair Atholl Christm th Sunday, November 29 In the Village Hall from noon to 3pm. The market features 21 stalls offering a wide selection of arts, crafts and local produce. A great opportunity for Christmas shopping! Refreshments are available and entry is FREE.

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

RUGBY AT CRIEFF On Sunday the 13th of September, I saw a fearsome sight; it was Duncan Menzies bursting through the scrum, ball in hand. Good for Duncan, Breadalbane and what a good back row player should be doing, unnerving for the opposition. It was a good playing day; the forecast was maybe showers, but we had nothing worse than overcast conditions. The game was very good up till the last quarter. Teams evenly matched, swopping tries and penalties. After a lot of Crieff pressure in the first quarter, the Breadalbane scrum became more focussed and dominated the opposition. The score at half time was 25-17 in Crieff’s favour. In the second half, the score raised to 32-29; things were quite tight. In the last quarter, a tiring Breadalbane side saw a substitution by Crieff; their star winger came on! He ran like the wind, was hard to catch and fairly inspired the Crieff team; they ran in five tries in the last quarter to finish 63-29. For Aberfeldy, Niall Ramsay, Lachlan Menzies, Hamish Brown, Paddy Barbour and Lewis Lambie all scored tries; they were ably supported by the rest of the team. I feel the score at 32-29 reflected the even tussle for most of the game; that being said, it was a delight to see the skills of the Crieff wingers in the last quarter. Next game is 27th September at Cambletown.

WHAT’S BUZZIN’

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

HIGHLAND PERTHSHIRE BROADCASTING PIONEERS TO CALL IT A DAY The Heartland Radio Association was founded in 1988 following a meeting between Brendan Murphy, an active campaigner for local and community-based media, and John Gray, a retired regional director of the BBC in Scotland and principal advocate for community-led broadcasting. The aims of the Association were to:persuade the authorities to advertise a license for a community-owned and operated radio station in the Aberfeldy, Dunkeld and Pitlochry areas; raise the necessary funds to establish the same; train volunteers to operate the station; find premises, build studios and install and operate their own transmitter, covering as much of Highland Perthshire as possible. Membership of the Association was to be open to residents in the proposed radio station’s service area. At that time it was generally considered in the broadcasting world that the minimum number of potential listeners for a commercial radio station to be viable was 100,000. The Association contended that this might be the case in an urban area, but in a rural situation a radio station owned by the community and run entirely by volunteers was practicable, providing it was genuinely local and reflected local tastes. In 1992 the Radio Authority finally agreed, and advertised for applicants to submit their proposals for such a radio station. There was only one applicant and in due course the license to broadcast was issued to the Association. Following receipt of the license it was decided to create a company limited by guarantee, wholly owned by the Association, to operate the facility and thus protect the members’ liability. This company was named the Heartland Radio Foundation Ltd and subsequently the Broadcasting License was transferred to that entity. The Foundation was to be run by a board of governors nominated and elected at the

Association’s AGM. Advice was sought on charitable status, however at that time it was understood that the Charity Commissioners would not consider a “commercial” radio station as a charitable enterprise! In March 1992 Heartland FM, the UK’s first small scale independent local radio service, went on air; initially at weekends only until 8pm, subsequently increasing its hours to include Friday evenings, then all evenings. For its 10th birthday, in March 2002, the Station finally started broadcasting 24/7. Following the success of this pioneering venture the Radio Authority and its successor, Ofcom, introduced the Community Radio license, opening the way for people throughout the UK to run their own radio stations. The present committee has contended that all the goals of the Association had been achieved, and that it should therefore be wound up. Thus, should the Foundation wish to start its own fundraising group it would be free to do so, unencumbered by a constitution written in 1988. At an AGM of the Heartland Radio Association, held on 1st September 2015, it was unanimously agreed that the Association be closed, its tangible assets donated to Heartland FM and its monetary assets set aside for specified essential capital expenditure. The Association wishes to thank all those who have supported it over the past twentyseven years, whether through donations, sponsorship, membership or physical help. Without that assistance, the Association would not have been able to raise and donate the many thousands of pounds required to ensure the continuation and viability of Heartland FM.

ROTARY NOVELTY RACE NIGHT Tickets are still available for the ‘Novelty Race Night’ being held by the Rotary Club of Pitlochry on Saturday 7th November in Fishers Hotel at 7pm, but they are going fast so make sure you buy yours early. All are invited to come along, bring all your friends and enjoy an evening of hyper fun and laughs. This will be a Race Night with a difference. We are taking pity on the horses this time and getting the jockeys to do all the hard work, so no animals will be harmed - just listen to all the horses cheering! Admission tickets cost £10. If you wish to buy eight tickets then we will be pleased to give you eight for the price of seven. Why not entertain your friends or employees to an entertaining preChristmas night out with a difference. A finger Buffet will be provided during the evening. This is a charity event with all proceeds going to help Rotary’s local, national and international humanitarian work so please join us for a fun evening and generously support your local Rotary Club. Tickets are on sale at Fishers Hotel Reception or from any Rotarian. Tickets may also be reserved by ringing 01796 472899 for payment and collection on the night.

www.heartlandradio.org.uk

An evening to celebrate the publication of The Music and the Land by Freeland Barbour The Watermill Aberfeldy, Wednesday 11th November at 7pm Freeland will be accompanied by Mairi Campbell (fiddle/viola/ vocals) and Kevin Macleod (mandolin/bouzouki). He will talk about the book and intersperse with songs with Mairi and Kevin. Freeland Barbour was brought up in Highland Perthshire and has been a very well-known figure on the Scottish music scene for many years. He is a former member of ground-breaking folk group Silly Wizard, and a founder member of two of the country’s most successful ceilidh dance bands, the Wallochmor Ceilidh Band and the Occasionals. His compositions for Scottish dancing are hugely popular and have been recorded and performed all over the world. In this book he recalls his life in music, presenting a tour in words, photographs and musical notation through the lands that have inspired him - covering the whole of Scotland and beyond. His compositions are gathered here with the work of some of Scotland’s leading photographers, in a book that is a both an invaluable resource for the working musician and wonderful tribute to Scotland’s landscape and traditions.

Amazing sunrise, 5.16am August 2nd in Grandtully by Alexander Thomson

Tickets for the evening are £10 from The Watermill, Aberfeldy (01887 822896) and can be redeemed against purchase of the book.

LOCAL WRITING

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

SEA

the

THIS MONTH WE WELCOME THE JOTTERS

by Hamish Mcbride

rey. Slate grey. Steely, metallic, mirrorey grey. Still, to-day; I doubt she’ll be cold! Biting cold, with biting salt in any wounds or scratches. The walk down is always the same path, never the same walk. The sea is ever the same sea, but always different; waves or calm, storm or mill-pond, grey or black, light blue or green. I’ve come down every day at just after dawn, ever since the still-birth. How can anything look perfect, yet never start? No battery, or a faulty switch. He came out slowly, as gently as I could manage, then never a breath. The midwife worked on him till the doctor came, but it was no use. Diarmid, we called him, and we buried him above this bay, looking to the changing sea; daft, it is, but I see him as a selkie, leaving his tomb and swimming with the seals and the fish.

I came to join him the next day, swimming in

the waves, feeling the salt about me, thinking it was cleansing somehow. I was just in my underwear that first time and Lachlan got me a swim suit from Portree. I have worn it since; now it’s baggy and poorly fitting, but so is my skin. I’m thinner now, and it looks as if my skin is a hand-me-down. The villagers think me mad; I suppose they are right, a bit. The Mad Fish-Wife, they call me, but not to my face. I know about it all right, but it hardly matters. I don’t bother much about food now; it hardly seems worth the bother of cooking now that Lachlan is dead as well. That little Mharie Macrae still comes round. Lachlan loved her and they had grand times together at the fishing, or the fetching of drift wood. She’s only ten, but comes and asks me if I’m all right, just like a district nurse! We have a scone together, but now I can only swallow a little. Here’s the sea! Shoes off, and on to the rock, then the coat, and sling the towel on top. Sea, sea, here I come! In go the feet, then ankles

and shins. Wait a little till the tight chill eases, then on, as usual. Sea reaches swimsuit, then tummy and chest. Again a stand to settle into the cold. We’re off! Slow strokes while the cold band round the head settles. A little firmer with the swimming; front crawl which I learned as a child in the swimming pool in Inverness. I can still do a duck-dive, and to prove it, I take a deep breath, bend down into the water and pull strongly. My, how the water becomes colder as I go down! There is a flicker of movement ahead, and I strike towards it. Just a glimpse I get, round the rocky outcrop, so I swim towards it. I get such a shock, I forget how much I want to breathe; I think I see Diarmid ahead, beckoning! I open my mouth to call ‘Diarmid, Diarmid, wait for me’. I splutter as the water comes into my mouth! It’s like a dream; a dream that’s fading. Fading, into nothing.

SUBMARINE by David Grieve

Why does the crab go side ways? It could promenade quite straight And make its way around the place Without that lateral gait.

And flounders flapping sand about As they hide in the sea bed To leave their beady eyes on guard Above a flattened head.

Clear jellyfish might wobble by. Contractions help them shift Before they spread wide, flat again… They are inclined to drift.

Small fish swim in nervous darts Unsure which way is best. Big fish wait, watch eagerly… And you can guess the rest!

Or star fish with five arms to move As they fumble over stones And slither down the other side Because they have no bones.

Then like a knight in armour Bold lobster scuttles round With pincers jousting fatally To snap some prey he’s found.

Limpets grip on to the rocks With one big muscled foot Clinging so tight you would have thought That they had taken root.

Lastly, there’s old Neptune With his trident… 1,2,3 In Davey Jones’s Locker Way down deep beneath the sea.

There’s sea weed wafting gently Keeping time with each new wave Rippling through their knotty fronds …They really should behave!

We are a small, informal group of writers. We meet once a month to read and discuss our work. The Heartland Buzz are happy to print a piece each month, and we are happy to provide it. We hope you enjoy it.

COMMUNITY

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

A celebration of 60 years of the hall will take place on November 1st.”

FOCUS ON

FEARNAN Celebrating 60 years of The McLean Hall.

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

COMMUNITY

Fearnan from Beinn Bhreac

iving in Fearnan has been called by some ‘heaven on earth’. A Highland village situated on a bay on the north shore of Loch Tay. Most residents enjoy a magical view across the loch, with its ever changing weather patterns. Drummond Hill with its population of capercaillie and pine martens is to the east. Looking west, you see the Lawers range and rising behind the village the magnificent backdrop of the Glen Lyon hills. This special location makes the village a paradise for climbers, walkers, cyclists and the loch is ideal for all sorts of water sports. There are remnants of the past around the village with cup marked stones scattered around the area. There are the remains of two crannogs, Iron Age loch dwellings, in the bay and the archaeological findings from those have been the basis of the recreated crannog three miles away at the head of the loch in Kenmore. The remains of a deserted village can be found on the edge of Drummond hill and any ordnance survey map will show remains of the habitations of previous residents. The aerial photograph shows evidence that Fearnan was mainly a crofting community but these days it is home to farmers, shepherds, foresters and artists amongst others, and continues to thrive.

However, as is common with similar communities about a third of all properties are holiday homes and self catering ventures. The hub of the village is the McLean Hall, built in 1955 on land given to the village by the Forestry Commission and paid for by the villagers. A celebration of 60 years of the Hall will take place on November 1st, with an afternoon tea and an exhibition of photographs and paintings. Also permanently on show is a

Strawberry Teaz, Fearnan Village Hall

collection of old photographs and historical documents and artifacts collected by local historian Ian McGregor. His book ‘Fearnan, the story of a highland village in North Perthshire’, can be purchased at the Watermill bookshop in Aberfeldy. The McLean hall provides space for get togethers and clubs and can be rented for parties, workshops, exhibitions etc. Contact Karen Bennett on 01887 830548 for more information.

COMMUNITY

Highland Perthshireâ&#x20AC;&#x2122;s Hive of Activity all in One Place! The Heartland Buzz

New members are welcome to Fearnan Arts Club eetings are held every Monday, 2pm-4pm, to paint, sculpt or persue their craftwork informally. Painting locally outdoors is popular in the Summer. Demonstrations by local artists and visits to exhibitions are arranged.

Contact Cath McGregor on 01887 820366.

Fearnan Carpet Bowling Club Mondays, 8pm-10pm. Fun night with two rinks held through the winter months and league matches with Camserney, Killin and Acharn. Contact Alastair Kininmouth on 01887 830619.

Loch Tay towards Killin

Fearnan Book Club Wednesday, 7pm-9pm, monthly. A light hearted group who meet to discuss a book of the month, which then leads to further general discussions. This is accompanied by a glass or two of wine. Contact Graham Liney on 01887 830727.

Fearnan Village Association Monthly get togethers including coffee mornings, strawberry tea, mince pie and mulled wine, a famous pudding night and a soup and roll after the Remembrance Day service at the War Memorial. Contact Sue Gardner on 01887 830493.

COMMUNITY

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

THIS YEAR THE HALL COMMITTEE PLAN TO REVIVE THE

HOGMANAY

PARTY

WHICH WAS ALWAYS AN INTEGRAL PART OF THE VILLAGE’S YEAR.

The McLean Hall

Fearnan has become a popular holiday destination, with many places to rent including: Shoreside A holiday home development situated on the edge of Loch Tay with balconies to watch the sun go down. For rent contact Angela Penfold on 01887 820754, for sales contact Andrew Hutcheson on 07828749671.

Boreland Farm Boreland Farm sits on the hill above the village and has recently been renovated to create a stylish bunkhouse with B&B accommodation planned for the future Contact James Ewan on 07971 422404. Whether you are living in the village or here on holiday,feel free to join the village activities. You will be made very welcome.

Fearnan from the slopes o’ Beinn Bhreac

Fearnan Gallery

ART & CREATIVITY

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

Feathered Whisper, oil on board

BETWEEN A Weightless Relief, oil on board

BLINK & A BREATH

An exhibition of paintings & poetry etween a Blink and a Breath, opening on 31st October at The Watermill Gallery, Aberfeldy, features a collaboration between artist Lindsay Turk and poet Jon Plunkett. Poems and paintings will be displayed side by side in a creative exploration which has proved fruitful for both partners. Lindsay is a graduate of Edinburgh College of Art and has been exhibiting throughout the UK for almost twenty years. The studio in the garden of their home in Aberfeldy is a room of almost Zen-like calm: walls are hung with Lindsay’s exquisite oil paintings in various stages of completion; a jar of brambles on the desk by the window is ripening (hopefully) ready for her to paint. An artist’s palette, which rests by a simple wooden easel, is a swirling pool of carefully graded colours and gives some clue to the great creative energy which goes into the creation of her oil paintings. This exhibition Jon recalls, all started with a hummingbird: ‘Lindsay sketched a hummingbird in flight and I just could not

get it out of my mind for the rest of the day and eventually wrote a poem based on the image.’ Lindsay’s work frequently draws on natural themes that relate in a variety of ways to the human condition and she often takes fleeting moments and stills them into focus.

Lindsay Turk in her studio

That sense of fragility and transience is a focus for both Lindsay and Jon. Although they have been married for seventeen years and have always recognised an influence on each other’s work, this is the first year they have intentionally worked together on an exhibition. ‘It is not a straightforward process,’ says Lindsay, ‘of a painting inspiring a poem.

Nor are they poems inspired by paintings. Instead they are a result of a joined process of creativity and an ongoing evolution of ideas where paintings and poems simultaneously influence each other. It’s a more circular process which involves both dialogue and contemplation.’ Jon, who was born in Ireland, is the organiser of ‘Loose Tongues!’ the live poetry limb of the Aberfeldy Festival. He is also leading the development of the ‘Corbenic Poetry Path’, a three kilometre path with lines of poetry carved in stone, etched in glass, cast in resin or burned into wood along the way. Poetry is, in Jon’s mind, much more than just words on a page. The exhibition hosted by The Watermill was originally titled Niente, (a musical dynamic requiring music to be played so softly as to be barely audible) but during the process of this dialogue between poet and artist, husband and wife, the title developed into Between a Blink and a Breath. This title seems wholly appropriate to both the poems and the paintings which draw the viewer and reader into a world where the spotlight falls on a single moment, the background fades, bringing about a pause. The hum of life itself vibrates in that suspended moment, when word and image seem to capture the harmonics of a hummingbird’s wing: the space between a blink and a breath. His work has appeared in numerous UK literary magazines, anthologies and poetry journals including Gutter, Northwords Now, Poetry Scotland and Acumen. To mark the exhibition, The Watermill are publishing a chapbook bringing together a collection of Jon’s poetry (£5)

The exhibition Between a Blink & a Breath will be at the Watermill from Saturday 31st October to 30th November.

HEALTH & FITNESS

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

LADIES, LUNCH & LUNGES by Samantha Weir

ver the years I have done 10 day cleanses, juicing detoxes, 28 day low carb or 7 days of “being good” and I still come back to the same conclusion – Just Eat Real Food! Our bodies were designed to eat the three macronutrients – Fat, Carbohydrate and Protein - so it is important that we eat these, in what ratio depends upon your Metabolic Type (email me for more details sam@ladieslunchandlunges.co.uk). Ideally we all want a “quick fix” but the truth is that they don’t last. More

importantly, our bodies can be very toxic, so to stress it more with severe dieting methods can make us feel worse. So, other than finding out your metabolic type, what things can you could do? Go Organic! This goes for your household products, skin care products, as well as most of the fruit, veg and meat you eat. Unfortunately, there are so many toxins sprayed on our food and fed to our livestock and we absorb it. People have said it is a more expensive way to eat, yes, however if you have your food ratios and quantity right you don’t consume as much (you eat well and less is needed). As for the cost of your health later on, I personally feel it is worth every penny. Some facts: 60% of what we put on our skin is absorbed

A female will absorb on average 4lbs of makeup into her system in her lifetime Organic farming is sustainable Every structure and function of your body

requires a nutrient – it’s all about the food! We have a delivery service now to the Aberfeldy area from MacLeods Organics, Inverness www.macleodorganics.co.uk Don’t give disease the edge on your health system. Go organic and listen to your body. Don’t eat food that is deader than you!

Think long term Think manageable Think vitality Just Eat Real Food!

To your health and happiness, Sam. ladieslunchandlunges.blogspot.co.uk Find us on Facebook

Malcolm Appleby

Designer, Engraver, Silversmith, Goldsmith

Celebrating over half a century of fine metalwork

Christmas Shop 2015 Open from October 26 10-5 (not Sundays) Please telephone 01887 840 484 for further information Aultbeag, Grandtully by Aberfeldy PH15 2QU swapp@dircon.co.uk

HEALTH & FITNESS

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

THE NATURAL CLINIC The homeopathic remedy Arnica. ello again and welcome to our column! Here are your questions & answers for Caroline Greene, our Homoeopath. The topic was a little gem of a remedy, ARNICA. This little plant has so many uses, it might be one for your First Aid box. Next issue, we will feature Emma Ardblaster, our Health and Well Being Coach, Stress Management Consultant, and Energist. With Christmas and a New Year fast approaching, do you want to make any changes for 2016?. Perhaps a career move, improve your health, reduce stress, run a marathon!, its all possible. Why not ask Emma, how she can help. Email questions to: deirdre@scottishnaturalclinic.com In the New Year, Brian Ahern our Osteopath will answer any Questions you may have. Also skin analysis with Aileen McLachlan.

My friend told me arnica is good for bruises and injuries, so I bought some cream, but the instructions say not to rub it on broken skin. Why is that? Arnica cream applied to a cut or graze can cause a rash. Instead take internally in the form of homeopathic pills. The cream can be rubbed on aching muscles.

What else can Arnica help with? Arnica was discovered by mountaineers in the alps. They found chewing the little daisies helped them to keep going for longer and reduced aching and stiffness in the muscles. Think how a daisy springs back up if you

tread on one - this is the signature of the remedy. Walking in the highlands one day, three quarters of the way up a steep hill we were all flagging. A short break and a drink usually helps, but my companions were so tired they were threatening to head home. After taking some arnica we all felt like we had new legs. I often recommend this remedy to women giving birth and to folk running marathons. The sore, bruised, exhausted, slightly confused feeling - as if you’ve done nine rounds with Mike Tyson, is also familiar to those suffering jet lag. Taking Arnica if you feel like this can help you get straight to work, or enjoying your holiday.

What happens when you use Arnica in a first aid situation? Not so long ago, our close friend tumbled all the way down a cliff. When he got to the bottom, everybody gathered about him anxiously; “I’m fine, I’m fine, I’m fine” he assured no one. He was not injured but badly shaken, his face had gone grey and he was trembling. Saying you’re fine when you’re not is a keynote of the remedy Arnica and after taking one of these pills, colour returned to his face and he started to joke about what had just happened.

I’ve heard Arnica is good for bumps to the head - is this true? No mother of a toddler should be without this remedy: Every now and then their speed and inexperience conspires against them. One day after giving one Arnica 30c tablet to a hysterical child who had run head first into the corner of a table, I watched

him grow calmer and start chatting away whilst the egg on his forehead went down as quickly as it had arrived. Please note: Arnica should not replace urgent medical attention and I recommend people learn the signs that indicate when a head injury is serious. www.nhs.uk/ conditions for more information.

by Caroline Greene Lic ISH, RSAPH

Caroline Greene Lic ISH, RSAPH works at the natural clinic on Monday mornings and can be contacted on 07884 147443. She trained professionally at the Irish School of Homoeopathy and is a registered member of the Scottish Association of Professional Homoeopaths. greenehomoeopathy.com

Deirdre Barron The Natural Clinic, 4 Comrie Street, Crieff, PH7 4AX t: 07774 546 384 f: facebook.com/scottishnaturalclinic w: scottishnaturalclinic.com

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The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

HEALTH & FITNESS

Arthritis What is it? CHIRO CORNER by Patricia Waite DC, MCSP

hy is it that some people can be very active, not necessarily lightweight and never seem to have joint problems, whereas others seem to ‘wear out’ and suffer pain? The mechanical “wear and tear” reason never seemed right – after all, joints that are non-weight bearing can be arthritic too. Over use? In general, the body responds to extra use (ie training) by strengthening bone, muscle and joints. New research has shown that low grade inflammation leads to breakdown of the joint surface and that cells indicating inflammation are to be found in the osteoarthritic patient (in Rheumatoidal Arthritis far more inflammatory cells are detectable). There is a genetic tendency – but inherited genes are like jars in a store cupboard. They only express that tendency if they are uncapped by various triggers. These may be environmental. Our bodies are expected to tolerate foods which have changed so much in the last 6,000 years, with added chemicals alien to our systems. Evolution is a very slow process – caveman to superman may take many more millennia!

What do we do about it? It seems that taking anti-inflammatory medication carries so many side-effects that this is not the answer. It may not even work and may increase the danger of gastro intestinal bleeding and heart attacks. Lifestyle change is the recommended route, with a bit of effort to work out what is irritating the body. Obviously excess weight doesn’t help, but if the finger joints are also swollen, stiff and sore it indicates factors other than mechanical overload. Get off the fried foods (particularly deep fried) and the white stuff – sugar, refined flour, all processed foods. Increase your fresh fruit and vegetables. Packaged juices do not deliver – pasteurisation and removal of much of the fibre reduces their food value, whatever the pack may say about your ‘5 a day’. If your intake of the right oils is too low – particularly Omega 3, inflammatory change is likely. Processed foods have too much of the wrong sort of fatty acids, which tend to be inflammatory. We need more Omega 3 to offset this and it is good for all tissues, from joints and arteries to the brain. It is best from the flesh of oily fish (not smoked). The active ingredients are EPA and DHA. Krill oil is high in these and the capsules are expensive, but twice as effective if pure. Flax seed oil is a vegetarian substitute which is not as good, but may help. You may have food intolerances which will irritate the gut and affect your ability to absorb nutrients. Most common are dairy (goat or sheep derived may be okay), soya (it’s in everything these days), wheat, potatoes and other nightshade family plants like tomatoes and tobacco (particularly bad for the joints and all connective tissue like arterial walls and the skin), beef, sugar, chocolate, coffee, maize, eggs, orange, pork, tea, yeast. Sorry to say, alcohol is not all that friendly to the gut. Suspect an intoler-

ance if you have weight issues – over or under, or swelling eyelids, ankles, or abdomen, ie bloating. You may observe excessive sweating, a need to sleep or a raised heart rate after eating too. Watch out for food additives such as monosodium glutamate (a flavour enhancer for a meaty taste), artificial sweeteners and oh so many more chemicals that creep in. Hooray for home grown, unprocessed, organic food. Who knows how much pesticides and herbicides accumulate in our systems. Claims that such chemicals degrade on contact with the soil are doubtful – and what do they degrade into? There are some naturally anti-inflammatory spices to use – particularly turmeric and ginger. Horseradish, mustard and coriander can be helpful too. Try a good multivitamin and mineral complex as a backup. Take them three days on and two off as this may help absorption. Glucosamine with or without chondroitin may help cartilage repair if you need it. This is not a medicine, more of a food supplement. Do physical activity like gentle exercise – walking, yoga and pilates according to your capability. Physiotherapy will be more directed to the particular joints concerned and acupuncture, chiropractic and osteopathic manipulation may help you on your way and keep you away from drugs with unwanted side-effects. Don’t wait for the pain – catch it before it starts.

CONTACT PATRICIA Offizone, Kenmore Street, Aberfeldy. Tuesday, Wednesday & Friday by appointment only. t: 01887 820 050 (Home) m: 07808 223 960 (Office)

THE BOOK CLUB

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

THE BOOK CLUB

These and the best of new books are available from the Aberfeldy Watermill.

by Aberfeldy Watermill Mill Street, Aberfeldy, PH15 2BG t. 01887 822896

Woman Who Walked in Sunshine Alexander McCall Smith

St Kilda: The Last and Outmost Isle

The Claire Macdonald Game Cookbook

Angela Gannon and George Geddes In the latest from The No1 Ladies Detective Agency, Mma Ramotswe is not going to sit about. Her busy life gives her little time for relaxation (apart from the drinking of tea, of course, which is another matter altogether). Nonetheless, she is persuaded to take a holiday from the No.1 Ladies’ Detective Agency. But Mma Ramotswe finds it impossible to resist the temptation to follow the cases taken on by her business partner, Mma Makutsi, and to interfere in them - at one remove. This leads her to delve into the past of a man whose reputation has been called into question. Meanwhile, Violet Sephotho, Mma Makutsi’s arch enemy, has had the temerity to set up a new secretarial college - one that aims to rival that great institution, the Botswana Secretarial College. Will she get her comeuppance? It will be a close-run thing.

£17.99

St Kilda breaks the waters of the Atlantic Ocean some 40 miles west of North Uist. On clear days it appears as a dark silhouette on a distant horizon. An enigmatic and aweinspiring landscape, a starkly beautiful vision of ‘life on the edge’ which has fascinated travellers, conservationists, writers and film crews alike. It is one of the most mythologised and misunderstood places on earth. Archaeologists Angela Gannon and George Geddes spent nine months living and working on St Kilda. They turn the popular perception of an isolated archipelago on its head. St Kilda, they argue, has always been linked to a network of communities scattered across the north western seaboard of Scotland. Complete with 220 stunning colour photographs, ‘The Last and Outmost Isle’ pulls St Kilda back from the ‘end of the world’ to tell a compelling story of triumph over geographical adversity. What makes these islands so special is not their distance from ‘civilisation’, but rather their enduring capacity to remain a connected part of Scotland over the course of some three thousand years.

£25

Many people are still apprehensive about cooking this extraordinary versatile, varied and protein-packed meat. In this book Claire Macdonald de-mystifies game cooking, with a wide and varied selection of recipes for pheasant, wild duck, partridge and snipe, woodcock, venison, hare, wild boar and wild salmon. In addition to tips on roasting, she also includes useful information on what vegetables and sauces combine well with different types of game. She also shows how game can be combined game pie, for example, can be composed of pheasant, grouse, a leg of hare or a partridge. Similar recipes include, game pudding with a lemon and thyme suet crust, game stock, game soup, salami of game, game terrine, game with an oatmeal crumble, potted game with walnuts and game shepherd’s pie.

£20

IN THE GARDEN

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

TULIPS ARE GREAT AS CUT FLOWERS.

BULBS that won’t break the bank!

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

owadays we have Snowdrop mania and in 2014 a single snowdrop bulb was sold for £1600, but back in the 17th century we had Tulip mania. Tulips were introduced into Europe from Turkey around 1562 and by the 1630’s they were the most sought after plant for the garden. Tulips were known as the rich man’s toy and their floral display each spring showed off

“

Nowadays tulip bulbs are relatively inexpensive due to extensive breeding.”

Tulip Ballerina

the owner’s good taste and their hefty bank balance. Dutch merchants traded on ‘tulip futures’ in the Dutch taverns. Prices per bulb just went up and up as stock was so limited…especially if it was a new colour variant. Huge amounts of money exchanged hands and a rare single bulb could be worth more than one of the most expensive houses in the centre of Amsterdam. There were plenty of people willing to speculate - buy now pay later at exorbitant overinflated prices; even placing their homes up for collateral. By 1637 the market crashed spectacularly and many were left penniless. By the time James Justice came along the price of tulips had dropped to a more reasonable level. He held the office of Clerk to the Scottish Parliament and was a very keen gardener and writer. He lived at Crichton, near Dalkeith, Edinburgh and his magnificent garden held all sorts of rare plants. He achieved instant fame and notoriety when he grew and ripened the first pineapple in Scotland. Inevitably he caught tulip mania and thought nothing of spending £50 per tulip bulb. Not only that, but didn’t he import a ship load of soil from Holland too as he believed the bulbs would thrive better in his garden if he used Dutch soil. Alas by 1735 his extravagance for these bulbs, and other rare plants, made him bankrupt too! How times change. Nowadays tulip bulbs are relatively inexpensive due to extensive breeding; and there are so many to choose from. Tulips are so easy to grow and if you choose carefully you can have early, mid and late flowering varieties giving a continuous display throughout the spring. Buy your tulip bulbs now, but don’t plant them until November, or after there’ve been a few frosts. The frosts kill fungal diseases in the soil and since tulip bulbs are susceptible to tulip fire you give them some protection when you plant later in the year. One tulip bulb that I’ve grown for about 8 years in the garden is the elegant and scented Tulip ‘Ballerina’ (lily-flowered group Division 6). It has soft orange fluted petals, flushed with cerise pink and a yellow base. It flowers from late April to early May and when the sun shines the flowers open wide and then close tightly later in the day. Tulip ‘Ballerina’ is a tall tulip growing to 55cm. Mine are planted deep in the

IN THE GARDEN

soil and the stems never break in the wind and never need staked. Not only does a deep planting anchor them well in the ground; they are more likely to be perennial and come back for quite a few subsequent years.

Plant them with the pointy part of the bulb facing upwards. Plant them much deeper than what it suggests on the back of the packet. Mine are planted about 8” below the ground. This also deters the mice and squirrels and you’re less likely to dig up the bulbs when they are dormant in the soil. Plant the bulbs at least 4 inches apart. Only plant healthy bulbs - discard any soft or mouldy ones. Plant in a sunny location in well-drained soil. Add plenty of grit and compost if you’ve got heavy clay soil. They don’t thrive in very acidic soil. They are good to grow in containers with other bulbs – just make sure you plant them near the bottom of the pot. In seasonal containers use bulb fibre, or else a mix of 3 parts multipurpose compost with 1 part grit. Add a little growmore, chicken manure or bulb starter with mycorrhizal fungi to the planting hole, especially if you’ve got poor soil. As soon as the shoots appear above the soil start to feed with a tomato feed every 7 – 10 days; this promotes good flowering the subsequent year. Once they’ve finished flowering, dead head and let the leaves die back naturally. You can stop feeding the bulbs with the tomato food once the leaves start to go brown. They are great as cut flowers. Strip off the leaves and let the stems sit in cold water for 4-6 hours to stiffen the stems.

by Rosie Nixon Rosie can be found writing about her own Perthshire garden at leavesnbloom.com

ART & CREATIVITY

Highland Perthshire’s Hive of Activity all in One Place! The Heartland Buzz

Aberfeldy

GALLERY

udy Proudfoot has been the owner of the very successful Aberfeldy Gallery for nineteen years. The Gallery was established in 1982 by Dr Walter Yellowlees, his wife Sonja and Roger and Merrill Sylvester. The Gallery is on Kenmore Street and is accessible by everybody and there is free parking on the road opposite. The Gallery is open for most of the year, apart from six weeks in the New Year, and offers a wide selection of colourful contemporary art, including paintings by well known Scottish and local artists, together with sculpture by Walter Awlson; wooden furniture by Jim White; wooden objects by Wes McGregor; pottery by Kinsman Blake Ceramics; jewellery by Arie Vardi, Robyn Kinsman Blake and Neem; glass and cards. The Gallery is very successful, provides a friendly welcome and comprises four

large rooms, which are well lit spaces with north facing windows for wonderful natural light. The high ceilings give an even greater illusion of light and space.

both coastal and mountain, abstract and animals in all media such as oil, watercolour, gouache, pastel, acrylic and mixed media, including fabric work. The Gallery offers an interest free instalment plan if that special painting is just out of your reach. We can also produce gift vouchers and organise wedding present lists. We have done all of these things very successfully over the years, so just ask if it interests you.

Every year we hold a spring show in late March, three two-person shows over the summer and then a Christmas show at the beginning of November. The two person shows take place in one of our large rooms and running alongside these shows is a continuous mixed show. There is an ever changing display of paintings, as artists often exchange their paintings mid season. At the end of the school year we host an exhibition of the work by the Advanced Higher Art and Design pupils from Breadalbane Academy and this is a great opportunity to see the wonderful work of the artists of the future. This year’s Christmas show begins on 7 November and continues till the New Year and everybody is welcome to come and browse. You never know, you might find that exclusive present.

FIND OUT MORE Aberfeldy Gallery, 3 & 9 Kenmore Street, Aberfeldy PH15 2BL In the four rooms there are around four hundred original paintings, covering a wide variety of sizes and prices from £65 up to £4000. Subjects are many and varied and include still life, Scottish scenes

t: 01887 829129 e: enquiries@aberfeldygallery.co.uk www.aberfeldygallery.co.uk

THINGS TO SEE

The Heartland Buzz Highland Perthshire’s Hive of Activity all in One Place!

October

TAYFEST

t October 1s 3 y a rd tu a S to th 4 2 y a Saturd

ow into its second year, after a very successful first year, October TayFest is Highland Perthshire’s Family Orientated Festival brought to you by Explore Aberfeldy. Chair of Explore Aberfeldy Tourist Association, Donald Riddell commented “This festival celebrates the fantastic scenery, nature, crafts and produce of this part of Highland Perthshire. It helps keep the area vibrant and busy and we are proud of our achievement” October TayFest offers a wide range of activities and events for all ages between Saturday 24th and Saturday 31st October 2015, some with a spooky theme to get the children into the spirit of Halloween! From a Cookie Decorating Class to a Spooky Spotlight Safari; Canoe Taster Session to a Cocktail Masterclass (Adults Only!) or how do you fancy a Fancy Dress Bike Ride? October TayFest was brought to life last year to showcase how family friendly our area is for visitors and residents alike. Over 5 days we welcomed 1560 visitors to our events. This year we hope to see the festival grow in strength and welcome

more visitors from all over the country. Events will take place daily within the Aberfeldy and Loch Tay area. Businesses have worked hard to offer a varied selection of events, some of which are free to enjoy. Booking is required for activities as they fill up fast and you don’t want to be disappointed. Our first October TayFest event of 2015 takes place on Saturday 24th October 2015 at 11am, when the Provost of Perth and Kinross Liz Grant will officially open the festival during our Food and Craft Fair at The Townhouse Hotel in Aberfeldy. Everyone is welcome to come along to the Food & Craft Fair to meet local producers and enjoy some entertainment. Provost Grant said: “October TayFest is a fantastic festival highlighting just some of the many activities, events and businesses around Loch Tay. I am looking forward to opening the event and getting an opportunity to see some of the food

and craft producers who will be showing their wares at the fair.” The opening day will then continue at The Birks Cinema from 1.30pm, with a screening on the new Peter Pan movie ‘Pan’, followed by family activities. The Festival will culminate in a Spooky Halloween Scottish Barn Dance at Moness Resort, Aberfeldy. With everybody kickin’ up a hoolie there’s sure to be some Spooky Surprises to keep you all on your toes… We are confident we offer something suitable for everyone and we hope to welcome a variety of visitors to our area during October TayFest.

Over 5 days we welcomed 1560 visitors to our events.”

FIND OUT MORE Full details of October TayFest are available at www.octobertayfest.co.uk

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The very best of Perthshireâ&#x20AC;&#x2122;s produce all under one roof, just 5 mins from Perth at Bankfoot.

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