Your Wedding Day at Buchan Braes Hotel
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Scottish Menus
Suggested Set Menus A B Sea Trout and Halibut Tian, Crayfish Jelly with Salad de Maché Smoked Ayrshire Ham and Puy Lentil Broth and Citrus Oil * * Confit Leg of Gressingham Duck Noisette of Old Gloucester Pork with an Oyster with Pancetta, Baby Onions and Somerset Cider Sauce Mushroom and Honey Jus Roast Potatoes and New Potatoes and Chef’s Selection of Vegetables Chef’s Selection of Vegetables * * Club Raspberry Crème Brûlée Trio of Scottish Cheeses with All Butter Shortbread served with Quince Jelly and Oatcakes * * Coffee and Club Mints Coffee and Club Mints £34.50 £34.50 C D Parfait of Chicken Livers wrapped in Pancetta Asparagus and Stilton Salad with Apple and Tomato Chutney with Toasted Hazelnuts and Dressed Leaves * * Pavé of Sea Bass Breast of Guinea Fowl with Dressed Mizuna and Rocket Salad, with Local Haggis Chervil Aïoli and a Rich Whisky Cream Sauce Fondant Potato and Dauphinoise Potatoes and Chef’s Selection of Vegetables Chef’s Selection of Vegetables * * Prosecco and Berry Jelly Club Eton Mess with ‘Katy Rodgers’ Crème Fraîche with Local Berries and Berry Coulis * * Coffee and Club Mints Coffee and Club Mints £35.00 £36.00 All Prices Inclusive of VAT Suggested Set Menus E F Confit of Duck, Guinea Fowl and Apricot Rosettes of Loch Fyne Salmon, Terrine, Pea Shoot and Frissée Salad Lilliput Capers, Lemon and Olive Dressing * * Escalope of Seared Veal, Portobello Mushroom Tournedos of Border Beef Fillet, and Sherry Cream with Garden Herbs Fricasée of Woodland Mushrooms and Arran Mustard Château Potatoes and Chef’s Selection -
THE PINNING STONES Culture and Community in Aberdeenshire
THE PINNING STONES Culture and community in Aberdeenshire When traditional rubble stone masonry walls were originally constructed it was common practice to use a variety of small stones, called pinnings, to make the larger stones secure in the wall. This gave rubble walls distinctively varied appearances across the country depend- ing upon what local practices and materials were used. Historic Scotland, Repointing Rubble First published in 2014 by Aberdeenshire Council Woodhill House, Westburn Road, Aberdeen AB16 5GB Text ©2014 François Matarasso Images ©2014 Anne Murray and Ray Smith The moral rights of the creators have been asserted. ISBN 978-0-9929334-0-1 This work is licensed under the Creative Commons Attribution-Non-Commercial-No Derivative Works 4.0 UK: England & Wales. You are free to copy, distribute, or display the digital version on condition that: you attribute the work to the author; the work is not used for commercial purposes; and you do not alter, transform, or add to it. Designed by Niamh Mooney, Aberdeenshire Council Printed by McKenzie Print THE PINNING STONES Culture and community in Aberdeenshire An essay by François Matarasso With additional research by Fiona Jack woodblock prints by Anne Murray and photographs by Ray Smith Commissioned by Aberdeenshire Council With support from Creative Scotland 2014 Foreword 10 PART ONE 1 Hidden in plain view 15 2 Place and People 25 3 A cultural mosaic 49 A physical heritage 52 A living heritage 62 A renewed culture 72 A distinctive voice in contemporary culture 89 4 Culture and -
A Dinner at the Governor's Palace, 10 September 1770
W&M ScholarWorks Dissertations, Theses, and Masters Projects Theses, Dissertations, & Master Projects 1998 A Dinner at the Governor's Palace, 10 September 1770 Mollie C. Malone College of William & Mary - Arts & Sciences Follow this and additional works at: https://scholarworks.wm.edu/etd Part of the American Studies Commons Recommended Citation Malone, Mollie C., "A Dinner at the Governor's Palace, 10 September 1770" (1998). Dissertations, Theses, and Masters Projects. Paper 1539626149. https://dx.doi.org/doi:10.21220/s2-0rxz-9w15 This Thesis is brought to you for free and open access by the Theses, Dissertations, & Master Projects at W&M ScholarWorks. It has been accepted for inclusion in Dissertations, Theses, and Masters Projects by an authorized administrator of W&M ScholarWorks. For more information, please contact [email protected]. A DINNER AT THE GOVERNOR'S PALACE, 10 SEPTEMBER 1770 A Thesis Presented to The Faculty of the Department of American Studies The College of William and Mary in Virginia In Partial Fulfillment Of the Requirements for the Degree of Master of Arts by Mollie C. Malone 1998 APPROVAL SHEET This thesis is submitted in partial fulfillment of the requirements for the degree of Master of Arts 'JYIQMajl C ^STIclU ilx^ Mollie Malone Approved, December 1998 P* Ofifr* * Barbara (farson Grey/Gundakerirevn Patricia Gibbs Colonial Williamsburg Foundation TABLE OF CONTENTS Page ACKNOWLEDGEMENTS iv ABSTRACT V INTRODUCTION 2 HISTORIOGRAPHY 5 A DINNER AT THE GOVERNOR’S PALACE, 10 SEPTEMBER 1770 17 CONCLUSION 45 APPENDIX 47 BIBLIOGRAPHY 73 i i i ACKNOWLEDGMENTS I want to thank Professor Barbara Carson, under whose guidance this paper was completed, for her "no-nonsense" style and supportive advising throughout the project. -
Hot & Cold Fork Buffets
HOT & COLD FORK BUFFETS Option 1- Cold fork buffet- £14.00 + vat - 2 cold platters, 3 salads and 1 sweet Option 2 - £15.50 + VAT - 1 Main Course (+ 1 Vegetarian Option), 1 Sweet Option 3 - £22.00 + VAT - 2 Main Course (+ 1 Vegetarian Option), 2 Salads, 2 Sweets Add a cold platter and 2 salads to your menu for £5.25 + VAT per person. Makes a perfect starter. COLD PLATTERS Cold meat cuts (Ayrshire ham, Cajun spiced chicken fillet and pastrami Platter of smoked Scottish seafood) Scottish cheese platter with chutney and Arran oaties (Supplement £4 pp & vat) Duo of Scottish salmon platter (poached and teriyaki glazed) Moroccan spice roasted Mediterranean vegetables platter MAINS Collops of chicken with Stornoway black pudding, Arran mustard mash potatoes and seasonal greens Baked seafood pie topped with parmesan mash, served with steamed buttered greens Tuscan style lamb casserole with tomato, borlotti beans and rosemary with pan fried polenta Roast courgette and aubergine lasagne with roasted Cajun spiced sweet potato wedges Jamaican jerk spice rubbed pork loin with spiced cous cous and honey and lime roasted carrots. Chicken, peppers and chorizo casserole in smoked paprika cream with roasted Mediterranean vegetables and braised rice Balsamic glazed salmon fillets with steamed greens and baby potatoes with rosemary, olive oil and sea salt Haggis, neeps and tatties, served with a whisky sauce Braised mini beef olives with sausage stuffing in sage and onions gravy with creamed potatoes All prices exclusive of VAT. Menus may be subject to change -
The Earldom of Ross, 1215-1517
Cochran-Yu, David Kyle (2016) A keystone of contention: the Earldom of Ross, 1215-1517. PhD thesis. http://theses.gla.ac.uk/7242/ Copyright and moral rights for this thesis are retained by the author A copy can be downloaded for personal non-commercial research or study This thesis cannot be reproduced or quoted extensively from without first obtaining permission in writing from the Author The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the Author When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given Glasgow Theses Service http://theses.gla.ac.uk/ [email protected] A Keystone of Contention: the Earldom of Ross, 1215-1517 David Kyle Cochran-Yu B.S M.Litt Submitted in fulfilment of the requirements for the Degree of Ph.D. School of Humanities College of Arts University of Glasgow September 2015 © David Kyle Cochran-Yu September 2015 2 Abstract The earldom of Ross was a dominant force in medieval Scotland. This was primarily due to its strategic importance as the northern gateway into the Hebrides to the west, and Caithness and Sutherland to the north. The power derived from the earldom’s strategic situation was enhanced by the status of its earls. From 1215 to 1372 the earldom was ruled by an uninterrupted MacTaggart comital dynasty which was able to capitalise on this longevity to establish itself as an indispensable authority in Scotland north of the Forth. -
CANAPE SELECTOR Vegetarian Fish Meat & Poultry
Standard version CANAPE SELECTOR Vegetarian Roasted cherry tomato on a parmesan shortbread with whipped cream cheese & chives on white versionButternut squash arancini with red pepper ketchup A selection of vegetable or smoked salmon sushi with wasabi mayo Black truffle, potato & gruyere tart Whipped goats cheese on oat biscuit with baked fig and heather honey Baby baked potatoes served warm with sour cream chive Lanark blue cheese on a pecan tuille with juniper jelly Selection of flat breads & bread sticks with bahbah ganoush & humous mono version Crisp little gem lettuce hearts filled with waldorf fruit & nuts All of the above can be done in a vegan format) Fish Isle of Mull cheddar & smoked haddock fritter with cullen skink shot Crispy langoustine croquette with shellfish essence Smoked salmon & dill mousse with creamed horseradish mono on white Tartlet of west coast crab with spiced mango version Baby baked potatoes served warm with chive crème fraiche & avruga caviar Meat & Poultry Crispy haggis balls with Arran mustard mayo Lady bite sized Yorkshire puddings filled with roast beef & creamed horseradish Carpaccio of Scottish beef on crisp parmesan shortbread Chicken liver parfait on a ginger bread wafer with Cumberland dressing Lemon chicken sticks with coriander & lime mayo Slow cooked belly of pork spoons with Asian slaw Prosecco Calogera – Italy Calogera Rose Spumante - Italy BIG BITE CATERING LIMITED, 67 GOWAN BRAE, CALDERCRUIX, AIRDRIE, ML6 7RB Website: www.bigbitecatering.co.uk Email: [email protected] Tel: 01236 842972 -
The Dalradian Rocks of the North-East Grampian Highlands of Scotland
Revised Manuscript 8/7/12 Click here to view linked References 1 2 3 4 5 The Dalradian rocks of the north-east Grampian 6 7 Highlands of Scotland 8 9 D. Stephenson, J.R. Mendum, D.J. Fettes, C.G. Smith, D. Gould, 10 11 P.W.G. Tanner and R.A. Smith 12 13 * David Stephenson British Geological Survey, Murchison House, 14 West Mains Road, Edinburgh EH9 3LA. 15 [email protected] 16 0131 650 0323 17 John R. Mendum British Geological Survey, Murchison House, West 18 Mains Road, Edinburgh EH9 3LA. 19 Douglas J. Fettes British Geological Survey, Murchison House, West 20 Mains Road, Edinburgh EH9 3LA. 21 C. Graham Smith Border Geo-Science, 1 Caplaw Way, Penicuik, 22 Midlothian EH26 9JE; formerly British Geological Survey, Edinburgh. 23 David Gould formerly British Geological Survey, Edinburgh. 24 P.W. Geoff Tanner Department of Geographical and Earth Sciences, 25 University of Glasgow, Gregory Building, Lilybank Gardens, Glasgow 26 27 G12 8QQ. 28 Richard A. Smith formerly British Geological Survey, Edinburgh. 29 30 * Corresponding author 31 32 Keywords: 33 Geological Conservation Review 34 North-east Grampian Highlands 35 Dalradian Supergroup 36 Lithostratigraphy 37 Structural geology 38 Metamorphism 39 40 41 ABSTRACT 42 43 The North-east Grampian Highlands, as described here, are bounded 44 to the north-west by the Grampian Group outcrop of the Northern 45 Grampian Highlands and to the south by the Southern Highland Group 46 outcrop in the Highland Border region. The Dalradian succession 47 therefore encompasses the whole of the Appin and Argyll groups, but 48 also includes an extensive outlier of Southern Highland Group 49 strata in the north of the region. -
Scottish Language Letter Cle To
CLE [449] CLE 1 radically the same. From the form of the A.-S. word, Nor his bra targe, on which is seen it seems to have been common to the Celtic and The ycr.l, the sin, the lift, the Can well agree wi' his cair Gothic ; and probably dough had originally aamc cleuck, That cleikit was for thift. sense with Ir. rloiclte, of, or belonging to, a rock or Poems in the Buchan 12. stone. V. CLOWK. Dialect, p. This term is transferred Satchels, when giving the origin of the title Sue- to the hands from their i-li or hold of E. of niih, supplies us with a proof of clench and heuclt being griping laying objects. clutch, which neither Skinner nor Johnson is synon. : gives any etymon, evidently from the same Junius derives clutches Ami for the buck thou stoutly brought origin. from to shake ; but without reason. To us up that steep heugh, Belg. klut-en, any Thy designation ever shall Shaw gives Gael, glaic as signifying clutch. Somner Be John Scot in [ot\Buckscleugh. views the E. word as formed from A.-S. gecliht, "col- History Jfame of Scot, p. 37. lectus, gathered tegether : hand gecliht, manus collecta vel contracta," in modern language, a clinched fat. CLEUCII, adj. 1. Clever, dextrous, light- But perhaps cleuk is rather a dimin. from Su.-G. klo, fingered. One is said to have cleuch hands, Teut. klaawe, a claw or talon. Were there such a word as Teut. as from or to be "cleuch of the fingers," who lifts klugue, unguis, (mentioned GL the resemblance would be so that do not Kilian, Lyndsay, ) greater. -
Traditions of the Macaulays of Lewis. 367
.TRADITION THF SO E MACAULAY3 36 LEWISF SO . VII. TRADITION E MACAULAYTH F SO . LEWISF L SO . CAPTY W B . .F . THOMAS, R.N., F.S.A. SCOT. INTRODUCTION. Clae Th n Aulay phonetia , c spellin e Gaelith f go c Claim Amhlaeibli, takes its name from Amhlaebh, which is the Gaelic form of the Scandinavian 6ldfr; in Anglo-Saxon written Auluf, and in English Olave, Olay, Ola.1 There are thirty Olafar registered in the Icelandic Land-book, and, the name having been introduce e Northmeth e y Irishdb th o t n, there ear thirty-five noticed in the " Annals of the Four Masters."2 11te 12td th han hn I centuries, when surnames originatet no thef i , d ydi , were at least becoming more general, the original source of a name is, in the west of Scotland, no proof of race ; or rather, between the purely Norse colony in Shetland and the Orkneys, and the Gael in Scotland and Ireland, there had arisen a mixture of the two peoples who were appropriately called Gall-Gael, equivalen o sayint t g they were Norse-Celt r Celtio s c Northmen. Thus, Gille-Brighde (Gaelic) is succeeded by Somerled (Norse); of the five sons of the latter, two, Malcolm and Angus, have Gaelic names havo tw ;e Norse, Reginal fifte th Olafd h d an bear an ; sa Gaelic name, Dubhgall,3 which implies that the bearer is a Dane. Even in sone th Orknef Havar sf o o o Hakoe ydtw ar Thorsteind n an e thirth t d bu , is Dufniall, i.e., Donald.4 Of the Icelandic settlers, Becan (Gaelic) may 1 " Olafr," m. -
126613850.23.Pdf
Scs. sfe.5S } PUBLICATIONS OF THE SCOTTISH HISTORY SOCIETY VOLUME LV OCHTERTYRE BOOKE OF ACCOMPS October 1907 OCHTERTYEE HOUSE BOOKE OF ACCOMPS 1737-1789 Edited with Introduction and a Glossary by JAMES COLVILLE, M.A., D.Sc. [Edin.] Printed at the University Press by T. and A. Constable for the Scottish History Society 1907 CONTENTS INTRODUCTION ix THE HOUSE BOOKE OF ACCOMPS .... 1 INVENTORY OF OCHTERTYRE FURNITURE . 247 GLOSSARY 253 INTRODUCTION We know far too little of social life in Scotland during those days when modern conditions were a-making. No wonder the simple annals of the poor, or even the sordid chronicle of burgher money-making, shows only blank pages except under the modern search-light of realistic fiction. But some voice might have spoken from the baronial mansions where alone cultured intercourse was possible, at least during the eighteenth century, when wit found an audience everywhere and elegance a vogue. Modern social writers, indeed, have composed for our diversion, not enlightenment, sketches filled in with such Bembrandtesque shadows of dirt and debauch as prove the superiority of the modern superior person. How our nearer forefathers themselves figured as verbal artists of character and thought, their own or that of others, few letters or memoirs tell us. Thfe standard of living and the economy of the households have been but partially disclosed in default of contemporary material. For eighteenth century ‘gentility’ was abhorrent of personal portraiture as savouring of vulgar impertinence. The grand style was the only mode, but even of that we have not much to show. All the more to be prized, therefore, is such a veritable human document as is still preserved at Ochtertyre, in Strathearn, and generously 1 This volume belongs to a group of Scottish History Society publications all notable for their distinctively human tone, and all illustrative of each other. -
A Taste of Scotland?
A TASTE OF SCOTLAND?: REPRESENTING AND CONTESTING SCOTTISHNESS IN EXPRESSIVE CULTURE ABOUT HAGGIS by © Joy Fraser A thesis submitted to the School of Graduate Studies in partial fulfilment of the requirements for the degree of Doctor of Philosophy. Department of Folklore Memorial University of Newfoundland October 2011 St. John's Newfoundland Library and Archives Bibliotheque et 1*1 Canada Archives Canada Published Heritage Direction du Branch Patrimoine de I'edition 395 Wellington Street 395, rue Wellington OttawaONK1A0N4 OttawaONK1A0N4 Canada Canada Your file Votre r6f6rence ISBN: 978-0-494-81991-3 Our file Notre r6ference ISBN: 978-0-494-81991-3 NOTICE: AVIS: The author has granted a non L'auteur a accorde une licence non exclusive exclusive license allowing Library and permettant a la Bibliotheque et Archives Archives Canada to reproduce, Canada de reproduire, publier, archiver, publish, archive, preserve, conserve, sauvegarder, conserver, transmettre au public communicate to the public by par telecommunication ou par I'lnternet, preter, telecommunication or on the Internet, distribuer et vendre des theses partout dans le loan, distribute and sell theses monde, a des fins commerciales ou autres, sur worldwide, for commercial or non support microforme, papier, electronique et/ou commercial purposes, in microform, autres formats. paper, electronic and/or any other formats. The author retains copyright L'auteur conserve la propriete du droit d'auteur ownership and moral rights in this et des droits moraux qui protege cette these. Ni thesis. Neither the thesis nor la these ni des extraits substantiels de celle-ci substantial extracts from it may be ne doivent etre imprimes ou autrement printed or otherwise reproduced reproduits sans son autorisation. -
Frugal Hrousewife Experienced Cook, Art of Dresing All Sorts Of
FRUGA L HOUSEWIFE R’ EXP ERIEN CED COOK , ART OF DRE SING ALL SORTS OF VIANUS, ss Dec nc and Ele ance With Cleanline , e y, g , IS EXPLAINED , EIPTS aIN FIVEHUNDRED APPROVED REC , 303 TOGETHER WITH THE B EST METHODS OF rin Pre rv n Dr in Cand in Potting, Callu g, se i g, y g, y g, maki En lish Wines Pickling, ng of g , A ND DISTILLING OF SIMPLm TO wm on A RE ADDED, - r w nnv r. n n w e m u rs , a ro rA rran ement ofDm ners Tw o u r e Exhibiting p pe g Co s s, for every Mo nth m the Year WITH VARIOUS B ILLS o n FA R E, A ND Ge ral Directions or C New ne f ar ving. ORIGINALLY WRI‘IT BN B Y SUSA NNA CARTER ; ' but now improved by an experienoed Co ok in o ne of the s Principal Taverns in the City o f London. L O N D O N ' P E FO T. GHES RINT D R HU , LUDGATE STREET EXPERIENCED COOK . VI ED b m ex e ri n nd b e CON NC y y own p e ce , a y th nu e c m l f o hers o f the deficienc f l m rous o p aints o t , y o al form er books relating to Co okery and Dome stic Eco m I have b en indu d o re are the fo llow i o rk no y , e ce t p p ng w ; in w hich I trust it w ill be found that many of the impe r f ions i id a li r ubli ations h ve been ec t nc ental to e r e p c , a o bviate d.