Christmas 2012

12:51 pm, November 23, 2012
  • Email us on orders@hughgrierson.co.uk
  • Call 01738 730201 or 07876 732633 to order or for advice on quantities or cooking times
  • Moray, our butcher, will be on hand in our farm butchery from 12-5pm Friday 21st, and 9-5pm Sat 22nd December for order pick up and any butchery extras
  • Find us at Edinburgh Farmers Market Saturday 22nd December 9-2pm
  • Come to Perth Farmers Market Saturday 1st December & Sat 15th Dec
  • Stop by at Stockbridge Sunday Market Sunday 9th December
  • Last courier order despatch Wed 5th December to arrive Thurs 6th Dec.

    • Phew, here we go, on that hurtle down the mulled wine and mince pie laden trudge towards Christmas. Every year I get myself all in a tizz about it and lose sight of whats important. It’s a chance to have a few days off and spend some time with family & friends. And cook and eat some delicious food. The food bit I love and if I could spend as much time making mince pies and stuffing poultry as I did thinking of original, interesting gifts that people actually want or need I’d look forward to December with a happy heart.

    So, I have decided this year, I’m going to embrace Christmas food and its spice laden joys, and inflict my efforts on a few people I care about, as presents. I know its cheesy but I love receiving those gifts. Its about giving the gift of time. A friend makes me a Christmas cake each year, and its a splendid thing. I will very much enjoy taking a day off work and making batches of jams and mincemeat rather than trudging the length of my local high street in the rain buying average tat.

    My gifts may or may not be well received, but then the second copy of the latest Ian Rankin book may not be either. At least you can spread my jammy present on your Boxing day toast. There may even be orange vodka as I missed the sloes this year.

    Anyone out there got a recipe?

    Sascha