The reason this blog has been so quiet over the last few months is that I’ve been kept busy with my impending marriage. Well I’m happy to report that on 20th October I was very proud to get married at Banchory Lodge Hotel in front of all our friends and family. It was a fantastic day, the hotel were superb. They’ve just finished doing a lot of refurbishment work and I don’t think they could have done anything better on the day. Top marks all round for the team at Banchory Lodge.
After the wedding we jetted off to New Zealand for a few weeks. Now we’re back and the jet lag is wearing off so I can start putting together some blog posts for the site. There’s definitely going to be a few New Zealand based ones going up in the next week and then after that I’m going to get fired into some new recipes and reviews again from home. Continue reading “I’m back!”
This was one dish out of about eleven that I ate on Sunday night during the tasting session for my forthcoming wedding. This was roast loin of pork with mustard and sage stuffing. Don’t worry, I’m not giving anything away. While I loved this dish my fiance wasn’t a fan of the mustard stuffing so this one won’t be appearing on the final menu. 
Mince and Skirlie 