HANDSEL, MONDAY. from When We Were Boys
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Our Producer Guide
Food & Drink Producer Guide 2021/22 Edition scotlandsfooddrinkcounty.com Food & Drink Producer Guide 2021/22 Welcome to East Lothian, Scotland’s Food and Drink County East Lothian has a wonderfully diverse food and drink offering and this guide will help you discover the very best produce from the region. It has never been easier to shop local and support our producers. Whether you are a business wanting to connect to our members or a visitor wishing to find out more about the county’s variety of food and drink produce, this guide will help you to make easy contact. We have listed our members’ social channels and websites to make it easy for you to connect with producers from the region. There is also a map that pinpoints all of our producers and while you can’t visit them all in person, we hope that the map inspires you to think about where your food and drink comes from. And whether you are a local or a visitor, we would encourage you to explore. We hope you enjoy learning about East Lothian’s wonderful producers and that the directory encourages you to #SupportLocal Eat. Drink. Shop. East Lothian. Our Members Drinks - Alcoholic Spices, Preserves & Dry Belhaven Brewery 4 Black & Gold 23 Buck & Birch 5 Edinburgh Preserves 26 Fidra Gin 6 Hoods Scottish Honey 27 Glenkinchie Distillery 7 Mungoswells Malt & Milling 28 Hurly Burly Brewery 8 PureMalt Products 29 Leith Liqueur Company 9 RealFoodSource 30 NB Distillery 10 Spice Pots 31 Thistly Cross Cider 11 The Spice Witch 32 Winton Brewery 12 Chilled Drinks - Non Alcoholic Anderson’s Quality Butcher 33 Brodie Melrose Drysdale & Co 13 Belhaven Lobster 34 Brose Oats 14 Belhaven Smokehouse 35 By Julia 15 The Brand Family Larder 36 Purely Scottish 16 Clark Brothers 37 Steampunk Coffee 17 East Lothian Deli Box 38 Findlay’s of Portobello 39 Bakery & Sweet James Dickson & Son 40 Bostock Bakery 18 JK Thomson 41 The Chocolate Stag 19 John Gilmour Butchers 42 Chocolate Tree 20 WM Logan 43 Dunbar Community Bakery 21 Yester Farm Dairies 44 The Premium Bakery 22 Frozen Member’s Map 24 Di Rollo Ice Cream 45 S. -
ROBERT BURNS and PASTORAL This Page Intentionally Left Blank Robert Burns and Pastoral
ROBERT BURNS AND PASTORAL This page intentionally left blank Robert Burns and Pastoral Poetry and Improvement in Late Eighteenth-Century Scotland NIGEL LEASK 1 3 Great Clarendon Street, Oxford OX26DP Oxford University Press is a department of the University of Oxford. It furthers the University’s objective of excellence in research, scholarship, and education by publishing worldwide in Oxford New York Auckland Cape Town Dar es Salaam Hong Kong Karachi Kuala Lumpur Madrid Melbourne Mexico City Nairobi New Delhi Shanghai Taipei Toronto With offices in Argentina Austria Brazil Chile Czech Republic France Greece Guatemala Hungary Italy Japan Poland Portugal Singapore South Korea Switzerland Thailand Turkey Ukraine Vietnam Oxford is a registered trade mark of Oxford University Press in the UK and in certain other countries Published in the United States by Oxford University Press Inc., New York # Nigel Leask 2010 The moral rights of the author have been asserted Database right Oxford University Press (maker) First published 2010 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, without the prior permission in writing of Oxford University Press, or as expressly permitted by law, or under terms agreed with the appropriate reprographics rights organization. Enquiries concerning reproduction outside the scope of the above should be sent to the Rights Department, Oxford University Press, at the address above You must not circulate this book in any other binding or cover and you must impose the same condition on any acquirer British Library Cataloguing in Publication Data Data available Library of Congress Cataloging in Publication Data Data available Typeset by SPI Publisher Services, Pondicherry, India Printed in Great Britain on acid-free paper by MPG Books Group, Bodmin and King’s Lynn ISBN 978–0–19–957261–8 13579108642 In Memory of Joseph Macleod (1903–84), poet and broadcaster This page intentionally left blank Acknowledgements This book has been of long gestation. -
ROBERT BURNS and FRIENDS Essays by W. Ormiston Roy Fellows Presented to G
University of South Carolina Scholar Commons Robert Burns and Friends Robert Burns Collections 1-1-2012 ROBERT BURNS AND FRIENDS essays by W. Ormiston Roy Fellows presented to G. Ross Roy Patrick G. Scott University of South Carolina - Columbia, [email protected] Kenneth Simpson See next page for additional authors Publication Info 2012, pages 1-192. © The onC tributors, 2012 All rights reserved Printed and distributed by CreateSpace https://www.createspace.com/900002089 Editorial contact address: Patrick Scott, c/o Irvin Department of Rare Books & Special Collections, University of South Carolina Libraries, 1322 Greene Street, Columbia, SC 29208, U.S.A. ISBN 978-1-4392-7097-4 Scott, P., Simpson, K., eds. (2012). Robert Burns & Friends essays by W. Ormiston Roy Fellows presented to G. Ross Roy. P. Scott & K. Simpson (Eds.). Columbia, SC: Scottish Literature Series, 2012. This Book - Full Text is brought to you by the Robert Burns Collections at Scholar Commons. It has been accepted for inclusion in Robert Burns and Friends by an authorized administrator of Scholar Commons. For more information, please contact [email protected]. Author(s) Patrick G. Scott, Kenneth Simpson, Carol Mcguirk, Corey E. Andrews, R. D. S. Jack, Gerard Carruthers, Kirsteen McCue, Fred Freeman, Valentina Bold, David Robb, Douglas S. Mack, Edward J. Cowan, Marco Fazzini, Thomas Keith, and Justin Mellette This book - full text is available at Scholar Commons: https://scholarcommons.sc.edu/burns_friends/1 ROBERT BURNS AND FRIENDS essays by W. Ormiston Roy Fellows presented to G. Ross Roy G. Ross Roy as Doctor of Letters, honoris causa June 17, 2009 “The rank is but the guinea’s stamp, The Man’s the gowd for a’ that._” ROBERT BURNS AND FRIENDS essays by W. -
November 2020
‘The Vision’ The Robert Burns World Federation Newsletter Issue 47 November 2020 I have decided to give the newsletter the title of ‘The Vision’ as a nod to Burns’s poem of that name in which he bemoans the lack of recognition for poets from his native Ayrshire. His vision involves the appearance the muse Coila. However, the critic David Daiches remarked that ‘the poet does not quite know what to do with her when he brought her in.’ In composing this edition of the newsletter, I felt much the same as I didn’t know what I was going to do about the lack of copy which normally flows in unsolicited from around the world. Fortunately, my colleagues on the Board came up trumps and offered various leads for suitable material. It is a pleasure to report on a very successful Tamfest which explored Burns’s famous poem Tam o’ Shanter in great depth. The importance of music in relation to Burns also comes across strongly with a couple of articles highlighting his continuing influence on contemporary performers. Editor In this Issue: Page Halloween - Profile of President Marc Sherland 1-2 - A New Tartan for the Federation 2 Amang the bonie winding banks, - Lesley McDonald elected at President of LABC 2 Where Doon rins, wimpling, clear; - Tamfest 2020 3 - Simon Lamb Performance Poet 3 Where Bruce ance ruled the martial ranks, - Singer Lauren McQuistin 4-5 An’ shook his Carrick spear; - Heritage Item, Burns’s Mother’s Well 5 Some merry, friendly, country-folks - 200 Club 6 - New Burns Selection for Every Day 6 Together did convene, - St Andrew’s Day Lecture 6 To burns their nits, an’ pou their stocks, - Volunteers for Ellisland 7 An’ haud their Hallowe’en - Habbie Poetry Competition 8 - Federation Yule Concert 9 Fu’ blythe that night. -
What's up the Rosedale Newsletter
What’sWhat’s UpUp The Rosedale Newsletter January 2019 special New Year’s message from planning some entertaining events dur- chair Stephen Leibbrandt to all the ing its tenure till the AGM in July. We are A Rosedale Service Centre mem- always open to suggestions so, do pass bers in particular and readers in general: on any good ideas you might have. I can be contacted at 082 95 95 911. Food for thought: we’re nearly a fifth of the way through the 21st century and, Besides the social activities we will as we enter 2019, I’d like to wish you as be involved in we’re remain aware of the well as your nearest and dearest only needs of the military veterans that the good things with special emphasis on SA Legion supports and it is with great staying healthy. pleasure that I can report that the tak- The world is moving at a very fast ings for Poppy Day reached the record pace – what with Twitter, Instagram etc. figure of R105,000 which, in essence, – but, at Rosedale, we take the view means 100+ military veterans will be that we’re here to have fun and if it’s at a on the receiving end of the Legion’s wel- slower rate, then so be it. Which means, fare. You’ll agree that’s a great way to dear readers, that the committee is kick off the New Year! FUNCTIONS AND EVENTS THINKING OF YOU Whether it is in celebratory style (birthdays and an- That’s Entertainment niversaries) or maybe you’ve been poorly (sick or even hospitalised), he little ones from Odette Leach’s perhaps there’s some consolation in Kay-Dee Educare Centre enter- knowing that you’re very much in our Ttained the residents on Thursday thoughts, in particular to Jenny Jewell 6 December to a festive and her family on the passing of Syd season song-and-dance on 28 December. -
1993 the Digital Conversion of This Burns Chronicle Was Sponsored By
Robert BurnsLimited World Federation Limited www.rbwf.org.uk August 1993 The digital conversion of this Burns Chronicle was sponsored by Lodge Greenock Kilwinning NoXII Burns Club The digital conversion service was provided by DDSR Document Scanning by permission of the Robert Burns World Federation Limited to whom all Copyright title belongs. www.DDSR.com BURNS CHRONICLE INCORPORATING "THE BURNSIAN" Official Publication of The Burns Federation VOLUME 3 (NEW SERIES) AUGUST 1993 NUMBER 1 PRICE: £1.70 'that greatest of benevolent institutions established in honour of Robert Burns'. - Glasgow Herald. The National Burns Memorial Homes, Mauchline, Ayrshire Created for Deserving Old People - as the most fitting Memorial to Robert Burns EIGHTEEN of these comfortable houses, built at Mauchline, in the heart of the Burns Country, are occupied by deserving old folks, carefully selected from all quarters. Many of the Cottagers left tied houses on retirement with nowhere else to stay. There are no irksome restrictions. They have their own key, their own furniture if they so desire, come and go as they please, and have their own friends calling on them as they wish. The whole aim and object of the scheme is to allow the Cottagers to continue the enjoyment of the quiet comfort of their 'ain fireside' in ideal surroundings. The amenities of the Homes are constantly being improved and added to, and for this purpose MONEY IS ALWAYS REQUIRED WILL YOU PLEASE HELP by sending a donation to : A. J. Campbell, Secretary, Mitchells Roberton George House, 36 North Hanover Street, Glasgow G1 2AD Tel. 041-552-3422 - BURNS CHRONICLE INCORPORATING "THE BURNSIAN" Contents President Charles Kennedy ................. -
Lyceum of Martial and Societal Antediluvian Chronicles
The SAMS Lyceum of Martial and Societal Antediluvian Chronicles An addendum to The SAMS Sporran January 2012 Scottish History Real Scottish Food Everyone associates Haggis as the penultimate Scottish food. One cannot discount The Fried Mars Bar either. But is it really? Over the centuries the key to Scotland's survival and winning many battles has been oatmeal. It has sustained generations of Scots, and the image of the hardy Scot is almost entirely founded on oatmeal as a food. It is also a key ingredient in haggis. Before you dismiss this idea as foolish, stop and think. Refrigeration is a modern invention. So, food had to be either eaten immediately, smoked, salted for storage, kept warm or like chicken fried. Kitchens, or at least the fireplaces or hearths, where food was prepared, were large. One stood IN the hearth or fireplace to cook and stir the food. You probably grew up reciting the children's poem Peas Porridge. That is exactly how it was. For those of us who may have been culturally deprived: “Peas porridge hot, peas porridge cold , peas porridge in the pot nine days old.” How did this work? First you layered stones, a lot of them, on the bottom of your fireplace. Then you built the fire over them and cooked your food. After the final meal of the day the fire would gradually die down but the stones remained hot. The warmth kept the food from spoiling. To prepare the next meal one only needed to “stoke “ the firestones, throw a little kindling, then wood and poof, you had fire. -
Starters • • Main Courses
The BOATHOUSE _ Kitchen and Bar _ • Starters • Chicken Liver Parfait £6.45 Homemade Soup Of The Day £5.25 Stornoway Black Pudding Fritters £7.25 Served With Toasted Sourdough & Beetroot Chutney Served With Crusty Bread (V) with fried sourdough & topped with a poached egg Red Pepper & Goat’s Cheese Croquettes £6.25 Haggis Scotch Egg £6.75 Wild Mushrooms on Toasted Bloomer Bread £6.25 With Sweet Chilli Sauce (V) With Rocket And Mustard Mayo In A Garlic & Cream Sauce With Shaved Grana Padano (V) Smoked Mackerel Pate £6.25 Shetland Island Mussels £7.75 Orkney Crab Cake £7.95 Served With Oatcakes & Butter With A Rich Garlic, Cream & White Wine Sauce With Spring Onion & Katsu Curry Served With Fresh Sourdough Carpaccio Of Beetroot £6.25 Cullen Skink £6.25 Crumbed Goat’s Cheese, Toasted Chickpeas, Traditional Smoked Haddock, Potato, Onion Almonds With Roquette Salad In A Herb Dressing & Cream Soup Served With Crusty Bread • Main Courses • Freshly Landed Scottish Fish & Chips £12.25 Chicken Balmoral £15.45 Hand Battered Peterhead Haddock Fillet 12’’ STONE BAKED PIZZAS Haggis Stuffed Chicken Breast Wrapped In Pancetta & Served With Thick Cut Chips & Tartare Sauce Served With A Whisky Sauce, Tenderstem Broccoli Macaroni Cheese £9.95 MARGHERITA £9.95 & Buttery Mash FRESH MOZZARELLA AND With 4 Scottish Cheeses And Parmesan, Topped With A Haggis, Neeps & Tatties £12.50 Crispy Crumb And Served With Fries Or Garlic Bread (V) HOMEMADE TOMATO SAUCE Macsween’s Haggis With Creamy Mash, Crushed Neeps 8oz Bacon Cheeseburger £12.75 & Whisky Cream Sauce 2 ¼lb Prime Scottish Steak Burgers Topped With BBQ CHICKEN £12.95 BBQ BASE, FRIED CHICKEN, CRISPY BACON, Homemade Steak & Sausage Pie £12.25 Ramsay Of Carluke Bacon & Scottish Cheddar. -
DECEMBER FESTIVE DINNER MENU Spiced Foie Gras Toasted Brioche, Sauternes Jelly, Hazelnut Crumb & Homemade Chutney Christmas
DECEMBER FESTIVE DINNER MENU £35.00 for 2 courses & £40.00 for 3 courses 6:00pm – 9:00pm We take pride in using the best local & seasonal produce available. All Scottish produce is highlighted in bold. Starters Mains Soup of the Day Christmas Pie with MacLean’s Highland Bakery bread spiced butternut squash, cranberries, baby spinach & toasted pumpkin seeds. wrapped in Spiced Foie Gras puff pastry served with a blue cheese sauce. toasted brioche, sauternes jelly, hazelnut crumb & homemade chutney Confit Leg Of Barbary Duck Butterbean and pancetta cassoulet with wilted Warm Goat’s Cheese spinach candied beetroot and rocket salad & raspberry and rapeseed Summer Harvest Dressing Grants of Speyside 8oz Rib Eye Steak confit flat cap mushroom, roasted vine tomatoes, Prawn Cocktail Tracklements red onion marmalade & chips North Atlantic prawns, whisky Marie rose, cos 12oz - £8.00 supplement lettuce, caper berries and confit cherry tomatoes Ballantine of Turkey breast Grants of Speyside Haggis Bon Bon’s wrapped in Serrano Parma Ham, sweet chilli mayonnaise pork & apricot stuffing Served with all the trimmings; Inverawe Roast Smoked Salmon pigs in blankets, thyme roasted potatoes, Brussel cucumber, shallots, caper berries, horseradish cream & sprouts, cranberry compote & red wine jus. Perthshire handmade oatcakes Wester Ross Fillet of Salmon Isle of Skye Hand Dived Scallops Brussel sprout petals, maple syrup dressing, fricassee cauliflower puree, crispy pancetta, quails egg, confit of pancetta & cranberries vine tomato, Grants of Speyside black pudding Sides & Sauces Green Leaf Salad £2.95 Skinny Fries £2.95 Sweet Potato Fries £2.95 Parsley New Potatoes £2.95 Seasonal Mixed Vegetables £2.95 Green Peppercorn Sauce £2.50 Speyside Whisky Sauce £2.50 Blue Murder Cheese Sauce £2.50 Within our kitchen we use nuts, fish, eggs, shellfish, milk & gluten products. -
Lasting Inspiration of Robert Burns | Scotland.Org 1/18/21, 11:55 AM
Lasting inspiration of Robert Burns | Scotland.org 1/18/21, 11:55 AM HOME <HTTPS://WWW.SCOTLAND.ORG> > FEATURES <HTTPS://WWW.SCOTLAND.ORG/FEATURES> > Lasting inspirationLASTING INSPIRATION OF ROBERT ....of Robert Burns 23 Apr 2015 8 min read What is it about Robert Burns? Not even Shakespeare is remembered so personally with an annual birthday celebration. What is it about Robert Burns? Not even Shakespeare is remembered so personally with an annual birthday celebration. It's in the spirit of the lasting inspiration of Scotland's National Poet that we invite you to celebrate Burns Night. We've outlined the elements of a traditional Burns Supper below, but invite you to consider giving it a modern twist by incorporating a contemporary menu or playing modern interpretations of Burns songs. Whisky, of course, is a mandatory part of any Burns Supper and eminent whisky writer Charlie MacLean has given recommendations to accompany both the traditional and the nouvelle suppers. IMMORTAL MEMORY He spoke from the heart to the heart. He makes you laugh, he makes you cry. Note the change to the present tense. For that's https://www.scotland.org/features/lasting-inspiration-of-robert-burns Page 1 of 10 Lasting inspiration of Robert Burns | Scotland.org 1/18/21, 11:55 AM the point. There's something immortal about Burns: his words, his melodies, his humanity, his spirit. Scottish artist Steven Campbell sees parallels between Burns and contemporary rock superstars like Bob Dylan and Bruce Springsteen and at an exhibition at the Scottish National Portrait Gallery in 2000, Campbell portrayed Burns wearing Armani suits and looking very hip. -
This Life JOHN RAMSAY Photography Neale Smith Words Stephanie Murphy Art Direction Gillian Welsh
This Life JOHN RAMSAY Photography Neale Smith Words Stephanie Murphy Art Direction Gillian Welsh 20 Homes & InterIors SCOTLAND Homes & InterIors SCOTLAND 21 THIS LIFE [Clockwise from top left] John with his terrier, Jed; the dining room at John and Kim’s cottage in Strathtummel – scene of many delicious dinners; the kitchen is basic but functional and has all the chef needs; a stash of ingredients, including Australian favourite Vegemite; a map of the world is essential for inspiring new dishes and, for this well-travelled couple, new destinations to visit im Ramsay has her own private chef. Dinner, which goes from fridge to table in 30 minutes, might be a soupy Malaysian curry or a zingy stir-fry. After a long shift at Dunkeld Primary School, the smell of lemon grass and galangal is pretty good to come home to. Not many head teachers in rural Perthshire open the door to a South Asian feast of a Tuesday night. But Kim, who is Australian, Khad the foresight to marry John Ramsay. He was a hotel chef when they met. It was her brilliant idea to get him out off the shift rota and into private kitchens. It was the start of the 1990s. John, who grew up in Carnoustie, had already prepped veg across the US and Australia. Having decided he wanted to make cheffing his career, he’d headed homewards in search of a proper job. “I was applying for jobs where I would be working under a good chef. The Killiecrankie Hotel had two AA Rosettes, which was well above the average back then, before we had any of the highly awarded restaurants that you find in Scotland nowadays. -
Iain Buckland
From the Land o’ Cakes to Camperdown – food and drink of Western District Scottish immigrants 2019 Robert Burns Scottish Festival Presentation Dr Iain Buckland Introduction: In 18th century Scotland, the time of Robert Burns, a distinctive cuisine had developed which allowed the largely rural community to sustain itself in harsh climatic conditions. Farmers and their families experienced regular crop failures and periods of famine, but through careful selection of crops and land management practices suited to the terrain and climate, farming families survived. The Highland clan structure gave some protection to families, but with the diminishment in the power of clan chiefs following their defeat at Culloden in 1746, the Highland social system broke down in favour of new found economic pragmatism. Many Highland tenant farmers were forced off their lands and moved to coastal settlements where they subsisted as best they could with fishing, kelp gathering and small plot vegetable growing. Others moved into the cities and towns in search of work in factories, while a large number decided to emigrate to start new lives in far off lands such as Canada, New Zealand and Australia. The uncertainties and hardships of working the land and the squalor of the newly industrialized cities were left behind in the hope of a better standard of living and a secure future for their children in their adopted countries. For many people who leave their homeland for another country, whether voluntarily or by force, food and culture are often closely connected. Familiar foods from their home country are a comforting reminder and an enduring link with the past.