Posts Tagged ‘breakfast’

Brodies Restaurant and Devil’s Porridge Museum

July 27, 2017

We stayed overnight in the border town of Moffat (good photos) after our visit to Dumfries (see below). It’s a very pleasant town with many tourists visiting, often on bus tours. There are good walks around Moffat and, as this guide shows, the walk can be easy or difficult, depending on your mood and/or fitness. We stayed at the excellent Hartfell Guest House  and this proved to be extremely good value for money. We had a large room with superb views, the staff were friendly and helpful and the breakfast offered a range of options in a lovely bay-windowed, high ceilinged room. There is a restaurant attached to the guest house – the Limetree – and this had been highly recommended to us. It was closed on the night we were there.

This turned out to be an opportunity to try another highly-rated restaurant in Moffat and we found that it deserves its reputation. Brodies Restaurant was a real treat and lived up to its award winning status. We booked for dinner. When you arrive in Brodies, you are shown into a large lounge bar – called the gin lounge, with comfortable armchairs. They have an impressive list of gins on offer. They have a menu from which there is plenty to choose and vegetarians are well catered for. We opted to share the “Smoked Mackerel – saffron parisienne potatoes, lemon sorrel, confit of lemon, horseradish shoots, crème fraiche”, which was light and very tasty. For the main course, my wife had “Medallions of Chicken – wild garlic & spinach mousse, wild garlic mushroom en croute, charred carrot”, which was elegantly presented and delicious. My choice was “Local Hill Bred Hogget – tasting plate of Annanwater hogget, wilted greens”. As the photo below, kindly sent to me by Russell from Brodies, the presentation was also impressive. “Hogget” was a new word to me, although I guessed that it was sheep related e.g. little hog? Hogget is a lamb that is more than one years old and according to this article, is very good for you. The helpful waiter told me that it was the tender neck of the hogget, plus a small hogget pie. It was certainly tender and the pie had a light pastry which was filled with meat. The accompanying gravy boat provided the perfect finishing touch to this superb dish.

Brodies Hogget

Hogget dish at Brodies of Moffat (Click to enlarge)

 

We also shared a pudding aka a dessert. From an intriguingly mouth-watering choice, we opted for “Rhubarb & Custard Tart – almond frangipane, crème fraiche”. It was not only good to look at – see photo below – but was a great combination of the above flavours, plus firm but very tasty strawberries on top. The service was attentive and unrushed and there was a good atmosphere in the restaurant i.e. you could tell that this was a roomful of people appreciating and enjoying high quality food. If you are ever in this part of the world, try this restaurant.

Brodies rhubarb

Rhubarb and custard tart in Brodies of Moffat

Our visit to  Dumfries (good photos) to see my sister and brother in law was supposed to take us back to the bonnie town of Kirkcudbright (pr Kir – coo – brae) (good photos). We arrived in sunshine on the Friday but Saturday was dreich, so we were taken to see the Devil’s Porridge Museum in Eastriggs. This was a fascinating visit to a museum dedicated mainly to the massive factory – the buildings covered 9 miles from start to finish and had 125 miles of railway within the site. The factory was built during the First World War due to a shortage of munitions and employed 30,000 people, mainly women. Its function was to make cordite for bullets and shells. The finished cordite was sent to munitions factories in strands of various thicknesses. The name of the factory is attributed to Arthur Conan Doyle who, when visiting the factory, noted that the paste produced by combining gun-cotton and nitro-glycerine was “the devil’s porridge” as it was so potentially lethal.

The story becomes more remarkable when you see the photos of the women working in the factory and the almost complete absence of health and safety. The photo below shows the women mixing the gun-cotton and nitro-glycerine by hand. There are no masks or protective clothing here, so it was very dangerous work. The museum tends to underplay this aspect of the story, concentrating on the heroic war work done by the women, who were employed in the absence of men, most of whom had been called up.

IMG_1764

Women workers at the Devil’s Porridge factory in WW1

In the next photo, there is some protection for the young woman but, considering that she was working with nitro-glycerine, there is not much. While the guide at the museum told us that the women could make much money from working with these chemicals, as higher wages came with higher risks, there did not seem to be any indication of the long term implications for the women’s health. This aspect is covered more realistically in an excellent article by Bob Holman.

IMG_1761

Young woman working in cordite factory in WW1

The story of the factory also alluded to the nationalisation of the pubs in the area and as far as Carlisle, due to the employment (and drinking habits) of 10,000 men from Ireland who built the factory complex in a remarkably short time. The 2 townships of Gretna ( a separate town from Gretna Green, famous as a marriage centre) and Eastriggs were built to house some of the workers, and some of the original buildings are still visible today. This is a little known museum but well worth a visit.

Tigh Na Leigh and their orchids

April 18, 2017

We went for an overnight stay last week to the village of Alyth (good photos) in Perthshire. As we drove towards Alyth, we passed many fields of raspberry canes and others with polytunnels for strawberries. We were now in the area of the Berry Fields O’Blair –  a famous Scots song about the people who used take a holiday in July and spend it picking berries. Another song is When the Yellow’s on the Broom (contains old photos) which is about the travelling people in Scotland who spent the winter in scaldy (i.e. non-travellers) houses, often in very poor conditions, but went berry picking in the summer. The song describes the travelling people as the gan(g)aboot folk, who tak tae the road when the broom flowers. We were booked in to the Tigh Na Leigh (pr Tie Na Lee) Guest House. You have to take the Guest House part with a pinch of salt. This is no ordinary guest house, it’s more of a boutique hotel, with luxurious accommodation. The website has several photos of the interior of the house and there were some exquisite touches such as the egg tree shown below in one of the very comfortable guest lounges.

IMG_1412

Egg tree at Tigh Na Leigh (Click to enlarge)

Also in this lounge, is a log fire built into the wall, with a glass front. Many years ago, we used to live in a house with 2 wood stoves, and there is no better heat than that which comes from burning logs. Also, there is the fascination with the action taking place in the fire itself. The logs attract the flames and are consumed by them, after changing shapes and colours many times. It’s hard to look away from the wildly exotic aerobics of the flames. Sitting by the fire with a glass of wine before dinner was a real treat.

IMG_1423

Log fire at Tigh Na Leigh

The owners, Bettina and Chris, made us very welcome and if you like aeroplane business class service, then Tigh Na Leigh is the place for you, as that’s what you get. We opted to eat in and were sent a menu the day before. For starters, I had a delicious twice-baked smoked haddock (smokie) soufflé, pictured below. This was delicious, with a creamy cheese sauce to enhance the light and delicate soufflé. Our main courses of duck comfit and salmon fillet were also very tasty and the food and wine is very reasonably priced

IMG_1426

Double baked “smokie” soufflé at Tigh Na Leigh

The large dining room, which also has a lounge area, looks out on an extensive garden with a large pond (photo below) and while we had dinner, there were a succession of birds appearing on the lawn or the pond. Behind the pond is large stone fronted mound which was built by the present owners but looks as if it’s been there for centuries, and it has a very natural looking waterfall emerging from it. You also have breakfast in this room and there were numerous bowls of fruit – raspberries, strawberries and blueberries – and fruit compote, as well as yoghurt and a range of cereals. This is in addition to the varied breakfast menu, which includes some of Chris’s excellent omelettes. When you stay here, you start the day very well. Bettina did tell us of one very unwelcome (and non-paying!) guest – an otter which ate all the fish in the pond and threatens to return if the pond is re-stocked. We cannot recommend this superlative accommodation too highly, so if you are travelling in Perthshire, don’t miss it.

IMG_1414

The pond at Tigh Na Leigh

Tigh Na Leigh has flowers in every room and on the stair, there are two beautiful orchids which were instantly attracted to my camera. According to the RHS “Indoor orchids are mainly epiphytic (growing on trees) or lithophytic (growing on rocks)”. So, two new words for my vocabulary, although don’t test me anytime soon. The orchids I saw were beautifully balanced and delicately coloured. In the first photo below, the petals appear to be made of whipped egg whites and stroked with purple food dye, while the centre looks like a small stage with an ornate backdrop.

IMG_1402

Orchid at Tigh Na Leigh

In the 2nd photo, we move into the surreal. The more you look, the more different images you are likely to see. A tiger’s head? A Daliesque set of tonsils? The colours are numerous shades of purple and yellow. The 3rd photo is perhaps more dreamlike and the top half could be an imaginary creature in a SciFi film. What of the bottom half? Purple moons from a planet hundreds of light years away? As ever, you are bound to see something else or different.

IMG_1403

Centre of an orchid at Tigh Na Leigh

IMG_1405

Centre of an orchid at Tigh Na Leigh