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gilh

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RECOMMENDATIONS

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  • Pork and beans (leftovers dish)

    Pork and beans (leftovers dish)

    Jane Fearnley-Whittingstall makes a dish to throw together when you have the remains of a pork joint and have picked off all the crackling when nobody was looking!

  • Pot-au-feu

    Pot-au-feu

    French for “pot on the fire”, this is a classic French dish usually made with meat and vegetables. James Martin makes a creamy seafood version

  • Haddock with bacon pancakes

    Haddock with bacon pancakes

    Richard Corrigan's 'urban breakfast', with its big and bold flavours, is a surefire way to wake up in the morning

COMMENTS MADE

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  • On Connage Highland Dairy:

    Posted on 25th of June 2007

    Organic dairy farmers who diversified into cheesemaking, and now produce a range of fantastic organic cheese.

  • On Ballard Butchers:

    Posted on 25th of June 2007

    Ballards sell good meat; beef and lamb from Compstonend Farm near Castle Douglas; one of the best Cumberland sausages I've ever tasted; and they sell rabbit. Friendly, helpful service. Worth travelling 40 miles each way a couple of times a year to stock up the freezer.

  • On The Douglas Hotel:

    Posted on 25th of June 2007

    Local, seasonal food sourced from producers and growers that the staff are happy to tell you more about. Puddings use fresh local fruit and herbs. I once had basil ice cream there - amazing ! Downstairs is cosy, upstairs quieter. And the prices are reasonable.