Our new young Silver Sussex hen, Agnus is, like all of our hens, is named after a plant...but we think "Eleagnus Quicksilver" is a bit of a mouthful!
Talking about a mouthful, though she has just started laying eggs Agnus is already our best laying hen. She has even produced some HUGE eggs with double yolks and they are absolutely delicious, especially when fried.
"These are so sweet, like sugar!" - exclaimed one of our guests recently when she ate Gordon's delicious home-grown tomatoes with her breakfast. These little beauties are indeed super tasty eaten straight from the plant and even more so when roasted in a little local rapeseed oil. Just as well we have plenty of them as our guests love them!
Phew, here are some of the jars of marmalade I made this week for guests' breakfasts at The Dulaig!
For just a few short weeks in January Seville oranges become available in the shops. These special fruits are perfect for using to make mamalade. Bitter to taste when fresh, with the addition of sugar and lemon juice (and plenty elbow-grease to chop and slice them) they are transformed by cooking into zingy gorgeousness! Adding demerara instead of refined sugar gives the marmalade...
We are honoured and absolutely delighted to say that The Dulaig won the AA Award for Guest Accommodation of the Year for Scotland 2016-17! Here we are with our award which was presented at the lovely Landmark Hotel in London.
In March we received a letter telling us confidentially that we had won the award.....then came the hard bit of keeping the news quiet until the ceremony on 9 May!
We were nominated for the award by inspectors who incognito inspect and assess B&Bs all over the Uni...
We had a lovely surprise in the henhouse today, the first egg of the season from our flock of free-range hens.....and it is a blue-shelled one, laid by Hyacinth, a our Crested Cream Legbars.
Our 17 girls have been moulting over the past few months and because of this, and the shortest days of winter, they have not been laying eggs. It is always a great treat to see the first egg of the New Year as this means we - and our guests - can now look forward to lots of wonderful eggs once again...