I can never quite predict what my next job will be, or what I’ll be asked to do. I certainly didn’t expect to be spending a fine March day at Stirling Castle, astride a horse called Larry, calling on the nation to join Historic Scotland now “and get three months membership FREEEEE”.

Some of you may already have seen the resulting TV advert, which encourages people to put an end to boring weekends and get out there to enjoy our fabulous heritage. And it was great fun to do. Forget the old adage about never acting with animals, despite being huge Larry (whose stage name for the filming was Grant) was lovely. I did some riding while on holiday in Africa, but it’s not exactly a regular hobby, so I was relieved when he turned out to be a gentle giant.

It’s the second time Historic Scotland has asked me to front one of their campaigns, and it’s always a pleasure to do, not least because it gives me the excuse to revisit castles I loved as a kid. Some of my fondest childhood memories are of hill walking and visiting historic places. And it’s great to be back here at Stirling – it’s just about the perfect castle, it’s so dramatic it’s almost like a film set. It’s perfect for kids because they can just run about and pretend to be soldiers. And I now know that it’s even more spectacular on horseback, seeing it from the same angle as some Medieval knight. 

By Hamish Clark, who was Duncan in Monarch of the Glen. 

Anyone joining Historic Scotland before 11 July will get a year’s membership for under £7 a month, plus three months extra for free. www.3monthsfree.co.uk for further details or follow us at www.twitter.com/welovehistory  www.facebook.com – search for Make Your Own History

Ooh, aah, ouch – yes, it’s that time of year again, when I start to change and take on a whole new identity. For 10 months or so I am the Tartan Juggler, teaching circus skills to children and wowing adults with my tricks. But along comes spring and I turn into John the Jester, and make a shift from the thoroughly modern to the medieval.

John spends most of his time working for the Historic Scotland education unit at Stirling Castle, working with children to help them develop fun hobbies. We do all sorts of stuff including a bit of plate spinning. And you know what, it’s great, a wide-eyed group of eight year olds staring at you absolutely captivated. They often come up and say ‘cor! Even my dad can’t do that!’.

But John also does Historic Scotland events and you can catch up with me/him at the castle’s Easter Revelry on the 3rd, 4th, 5th of April when we’ll be among a group of entertainers doing magic, comic shows and much more. As well as juggling I’ll be showing off my skills with the diablo. Indeed I am none other than the two-years-in-a-row UK champion for throwing the diablo highest in the air and catching it again on its string. A proud accolade for which I was awarded a sleeveless T-shirt which didn’t fit. But, ho hum, it’s the glory not the prize.

The thing is, though, that I love what I do. I didn’t learn to juggle until I was 18 and only turned professional a decade later – but it’s great. It’s a job where you make other people happy. And I really enjoy the teaching side. It’s especially good when you see a child who thought they’d never be able to do these things start to get the hang of them. And then, when they go home, I’m sure they’ll teach their mums and dads to do them as well.

Allen Goldie – aka John the Jester and the Tartan Juggler

Ever since I was a kid, born near Southampton, I’ve been fascinated by the catering and hospitality industries. After going into management I worked in grand hotels in places as varied as the Brighton seaside and sunny South Africa. Around 10 years ago I ended up here, looking after corporate hospitality at Stirling Castle. Not bad, in fact when industry colleagues ask what I do, they tend to be quite envious.

Iconic location, and great events. There has been everything from a big dinner celebrating a new Jag as The Scotsman’s car of the year, to an event where the client flew in Natalie Cole to sing for their guests. And we’ve twice provided meals for the Queen – duck for the main course of the banquet in honour of the 200th anniversary of the Argyll and Sutherlanders.

The same rules apply whether we are cooking for royalty, or anyone else, we emphasise the best of Scottish produce. And although I’m in management, I have a personal passion for cooking – from Asian to traditional British dishes. Being here, and working at the castle, has certainly made me appreciate just how superb Scottish food can be. That’s still something people don’t always realise due to the country’s reputation for deep fried everything.

So the other day, when I was asked to recommend ideas for a dinner party, I was delighted to suggest things we might offer corporate guests at the castle. The ideas I came up with were a starter of hot smoked salmon, the fish from the Uists is wonderful, or east coast langoustines – perhaps an organic game terrine, with a home-prepared plum or pear chutney, if you are feeling ambitious. As a main course, rack of lamb, which presents the meat at its best, with dauphinoise potatoes. Alternatively, roast loin of venison with braised red cabbage and a game gravy. Then for pudding, a steamed sponge pudding or, if it’s the right time of year, a glazed tart using succulent Scottish raspberries. They are the kind of Scottish dishes you could be proud to put before any guest.

Richard Gray, general manager, Nairn’s at Stirling Castle