Raspberry cranachan trifle, the national dish of Scotland!

I love to drink whisky, but I also love to cook with the drink too. And I don’t mean ‘drink while cooking’, although that is good as well!

Forget haggis, neeps and tatties, for me cranachan wins every time.

The word ‘cranachan’ comes from the Gaelic word, meaning ‘churn’. Originally, the dish was made to celebrate the harvest of raspberries in June/July. I think ‘churn’ is an appropriate description for this fine dish.

This is one of my favourite recipes, a very traditional Scottish dessert made with cream, fruit and oatmeal. The raspberry cranachan trifle is a lovely dessert for the summer months.

Here are the ingredients (makes enough for six people):

  • 900ml double cream
  • 250ml mascarpone
  • 140g icing sugar
  • 6 tbsp Scottish whisky (a single malt is best)
  • 1kg frozen raspberries, defrosted (Scottish raspberries are best!

For the crunchy oats:

  • 140g butter
  • 4 tbsp honey (Scottish heather honey is wonderful)
  • 200g porridge oats
  • 100g golden caster sugar
  • 100g roughly chopped hazelnut
  • 85g plain flour

First, make the crunchy oats. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake in a preheated oven (160C or gas 4) for about 20 minutes until crisp. Cool, crumble into pieces and leave to the side.

For the whisky cream, beat the double cream with the mascarpone, icing sugar and whisky until it is smooth and holds peaks.

In a separate bowl, stir in two tbsps icing sugar with the raspberries.

In a glass bowl, spoon in some raspberries and then add a layer of cream and then a layer of oats. Repeat this two or three times. Scatter a final layer of oats over the top.

This is an awesome summer recipe and the flavour of the whisky really cuts through the raspberries.


Let me know if you tried the recipe, and let me know which single malt you used. A nice peaty island malt will add a smokiness to the flavour, while a lowlands malt will give the taste a more mellow whisky flavour.






A distillery returns to St Andrews

Eden Mill began with a mission; to return the lost art of distilling to the picturesque and famous town of St Andrews. In 2019, they released a wonderful single malt whisky, as a limited release of only 3,000 bottles.

Inspired by the pioneering spirit of the Haig family, who built a distillery at Eden Mill in1810, Paul Miller and his team began alcohol production from the old derelict site in 2012. But whisky wasn’t the main aim when the mill opened, instead gin was the principal produce. In 2015, they released a ‘Golf Gin’ as a nod to the town’s renowned home of golf.

Paul and his team are challenging the traditions within the whisky industry. They feel that there is a realisation that the value of good whisky is no longer just about age. Re-determining value and quality is opening up a new world for this producer, and for their customers.

In 2019, Eden Mill released their single malt, which incorporates a selection of oloroso hogsheads, pedro hogsheads, American bourbon barrels and a cask of chocolate malt spirit. The resulting whisky has a wonderful taste of sweet spice and tasted fruits.


St Andrews, located on the east coast of Fife is home to the University of St Andrews, the oldest university in Scotland. The town, named after the Apostle, has been an important centre of religion since at least 740 AD. The cathedral is an iconic Scottish landmark.

Known worldwide as the ‘home of golf’, the Royal and Ancient Golf Club of St Andrews was founded in 1754. Major championships are held on the famous links courses and visitors travel from around the world to play a round of golf, and to visit the historic town.

Usually around this time of year I run a series of tours, called  A round at the sea. I take my guests on a tour of some of the lowland distilleries and then organise a round of golf for them on the famous Old Course. These tours are popular with my American and Chinese customers. Alas, not to be this year! Coronavirus has put a stop to these tours, so  instead I have incorporated a dram from the Eden Mill into my ‘new and old’ appreciation session in August.


Happy birthday to Arran

The Arran distillery on the Isle of Arran is celebrating its 25th birthday this month. I will be featuring whisky from this distillery in my open tasting A taste of the old and the new in August.

Back in the early 1800s, there were many small stills to be found across the island. Not all of them were legal of course! However, after the last still closed, the island was left without a distillery for many years.

In 1994, a new distillery was built, at Lochranza. a small village at the north end of the island. There is an interesting story about the construction works. Building had to be halted when a pair of golden eagles decided to nest in the hills above the distillery. Eagles are a protected species in Scotland and therefore they could not be disturbed.

On the 29th June 1995, the first spirit flowed  at the distillery. After three years maturation, the first cask of Arran Single Malt was opened, which marked the first legal dram on Arran for over 160 years.

In 2003, the distillery laid aside a special sherry hogshead cask for the drinks chain, Oddbins. Bottled in 2017, this 14 year old produced only 286 bottles from the cask. I am pleased to say I have one of those bottles and will be sharing a dram with my guests at the tasting in August.

The Arran Distillery was named Scottish Distillery of the Year in 2007 and three years later their official 14 year old was released. An 18 year old was released in 2016, which saw the distillery enter the arena of aged whisky.

The Isle of Arran has been called ‘little Scotland’ because there is a bit of everything on the island. Dramatic mountains, a dynamic coastline, cultural events and festivals and a wealth of local produce make the island a fantastic place to holiday.

And of course, there is the award-winning visitor centre at the distillery.

Why not join me in August for A taste of the old and the new.




A very special dam

Lochnagar distillery, near to the River Dee in Aberdeenshire, is home to a wonderful 12 year old single malt whisky.

The single malt was a favourite of Queen Victoria and her Prince Consort Albert. The queen build a holiday home on the Balmoral estate in the 19th century and stayed there every year, a tradition that remains today with the Royal family. Every summer, the Queen and her family holiday at Balmoral, to escape from the pressures of life in London.

Queen Victoria granted the Lochnagar Distillery a Royal Warrant in 1848. Lochnagar is  one of three Scottish distilleries to be named ‘Royal’.

The origins of the distillery go back to 1826 when an illicit distiller set up a distillery north of the River Dee. However, this was brunt down by smugglers. John Begg built the new Lochnagar in 1845.

The water for the distilling process comes from a dam, located about a ten-minute walk from the distillery. Clear and fresh waters rushing off the mountains fill the dam. The distillery offers a tour called ‘A dram at the dam’, whereby they take visitors up to the dam to enjoy a wee glass of the single malt. On a nice day it is quite a unique experience. Actually, even if the weather is poor, getting the warm internal glow from a glass of whisky on the hill is excellent.

Most of the produce from Lochnagar is used in blends such as Johnnie Walker Gold and Black labels.

The distillery takes its name from the mountain, Lochnagar, or Beinn Chiochan. At at height of over 3,000 feet, the mountain is one of the most popular and spectacular of the Cairngorms range. On a clear day from the top, the Lochnagar distillery and the Balmoral Estate can be seen.

The poet, Lord Byron, wrote a very famous poem about the mountain, called Dark Lochnagar.

‘Away, ye gay landscapes, ye gardens of roses! I sigh for the valley of dark Loch na Garr.’

I often feature their 12 year old single malt in my tastings because the whisky is quite unique. It makes a really nice summer dram, with its creamy nose and light smoke and gingerbread taste.

Lochangar mountain