Albeit late, we had the band’s second Burns Supper in its history on Friday night just gone; an intimate but extremely enjoyable affair. The menu consisted of Vegetable Soup or Cullen Skink, Haggis, Neeps and Tatties and Cranachan. For a chef who had never made such a delicacy as Cullen Skink, what a culinary success; the month’s preparation and practice paid off! There was no questioning the hotel’s professional service and the standard of food was exquisite. The Pipe Major adorned every table with his homemade Athollbrose. Needless to say it […]