Author: Caroline Smith

Recipes: Dining in with the Fernhill Hotel, Portpatrick

Recipes Tian of “Mull of Galloway” Crab with potato and caper salad and Beetroot puree Serves: 4 Ingredients: • 250g white Mull of Galloway crab meat • 8 cooked baby potatoes • 100ml crème fraiche • 1 tbsp mini capers • 1tbsp chopped chives • 60g pickled beetroot 1 Cut the potatoes into one centimetre pieces Add crème fraiche, capers and chives. Mix together and season to taste. 2 Take 4 x 3” pastry rings and half fill with potato salad. Season the crab meat with salt and pepper and fill the rings to the top. Chill for 30...

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Maureen Chand, of Mull of Galloway Trust

Maureen Chand, of the Mull of Galloway Trust First published in Issue 8, 2016 OW: What is your role with the Mull of Galloway Trust? MC: I am currently Chairperson of the Trust and chief filler-in of application forms for funding, business planning and chairing monthly meetings of the Board of Directors. There is also an aspect of raising awareness of the area so I work closely with our Marketing Officer to ensure that the Mull of Galloway is becoming more and more well known in the local and national media. We only took possession of the Mull in...

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Walking on the Whithorn Way

The Whithorn Way is encouraging pilgrims and walking enthusiasts to follow in the steps of saints, monks and monarchs. The 143-mile trail begins at Glasgow Cathedral, finishing at Whithorn Priory and is now attracting people from both home and abroad. Our Wigtownshire discovered its growing appeal in Issue 20 on sale now. Picture: Stephen Jolly...

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Novel holiday idea remains a bestseller

When The Open Book was created in Wigtown to give people the chance to live the dream of having their own bookshop, few knew the novel idea would become a global hit in the process. Now booked up years in advance, the book shop was Our Wigtownshire’s destination in Issue 20 to meet the newest holidaymakers cum book sellers. Picture: Stephen Jolly...

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