My grandmother and mother worked on it. They had surplus cream and put it in the food mixer to see what happened. Bothies are not for everyone, but there can be no doubt that they are an important resource for hill goers, often providing a safety net when aims turn out over ambitious or the weather decides to have a little fun. In some places bothies have been the victim of their own success with numbers visiting increasing and problems with litter and human waste growing. There will always be difficulties associated with such shelters, but they are simply further barriers to overcome in the preservation of our mountain heritage. The stories mainly centre on the Cairngorms, though he does venture to the Cape of Wrath and down into Yorkshire/The Penines. His descriptions of his fellow humans, the human condition and his despair of the technological world touch a nerve – he’s bang on, is John. Following the fruit calendar of Scotland she produced a range of jams and marmalades and sold them in the shop and local markets. Rather than see leftover fruit juice go to waste, Kim's mum suggested adding the juice to gin. The Jam Bothy became the Gin Bothy in 2015 and the rest is history. It tasted delicious so we decided to bring it out. It became very popular with our customers in a niche market.

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Summary

So when a Save Scotland’s Caledonian pine forest fundraising leaflet popped through my door at home from Woodlands trust I wanted to get involved. If you have a special occasion coming up, why not book a tasting to celebrate? Our private tastings are perfect for birthdays, hen or stag parties! The bride, groom or guest of honour will receive their box for free if you book 15 boxes or more. Alex Spink and Sons have been making smokies in Arbroath since 1977. They worked with Gin Bothy Founder, Kim Cameron applying their traditional smoking techniques to juniper, orange peel, coriander and lemon which were then distilled, creating the Gin Bothy’s first smoked gin. Bothy Butter will be produced using a butter-churner and a 45-year-old recipe that were acquired from the recently-closed North Street Dairy in Forfar - the last Angus family-run dairy. And, after rescuing the Angus butter-making tradition, the range will be produced less than a third of a mile from Forfar’s historic Buttermarket area.

And the fact his family legacy will live on through a butter recipe devised by his mum and grandmother Frances McLeod, fills Hamish with pride.. Of course, the exact location of the sloes is one you’ll need to discover for yourself — that’s part of the fun of foraging! What is Sloe Gin? Scots pine is the natural wood of the highlands and in autumn light was a patchwork forest, one of the most stunning landscapes I’ve seen.years on we're delighted to bring our 'Jam Bothy' range to retail. We make our jams and marmalades by hand from traditional jam recipes in our bothy kitchen at Kirriemuir. Our range includes whisky, gin, and rum marmalades and raspberry & gin, rhubarb & ginger and strawberry & champagne jam and our popular chilli jam. Harrison began sharing his culinary adventures via social media in 2017 and soon captured people’s imaginations, using a stove and simple ingredients to create hearty but delicious meals. Kim used leftover fruit juice from her homemade jam to lead the charge for the creation of Scottish flavoured spirits with the launch of her Gin Bothy Raspberry Gin. Store your jolly, red jars in a cool, dry place and keep jars out of direct sunlight. Finished jam should be used within 12 months of making.

The outpouring of support I received was huge and I found it really empowering and I uncovered lots of other stories of people who have found the outdoors to try and recover.”Gin Bothy, one of Scotland’s most established drinks brands has today (Friday 3rd September) unveiled their most progressive product to date, Gin Bothy Smoked Gin, where tradition meets tradition as botanicals are smoked in a fisher smoke house in Arbroath. Millar latterly ran North Street Dairy with his sister Alison Durward and wife Marlene. It had previously been run by his mum Aileen and dad Norman and they proudly kept the name of his grandfather Alan - A. McLeod - on milk bottles throughout their tenure. Craig comments, “From Udny Green to Deeside, the Aberdeenshire coast and beyond, we’ve welcomed bakers, butchers and fisherman, farmers and game keepers, producers of whisky and gin to peanut butter, sea salt, chutneys and jams. In my role as food tourism ambassador, I am very passionate about putting the spotlight on the variety of wonderful producers and businesses that we are blessed to have here in this area, and the Supper Club has been a great platform to do this.