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!
Just finished making the first batch the year of of Seville orange marmalade. These little bitter oranges are too sharp to eat uncooked but they do make amazing marmalades!
The batches I made today include Seville and Ginger, Seville and Demerara and our own very special recipe, Whisky Mac which has a good measure of Laphroig Scotch Malt whisky.
As you can see I like to use recycled glass jars.
Our guests will have plenty of delicious marmalades to choose from, ...
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...