Read our regular staff blog and get a behind-the-scenes-view of life and work at Stirling Castle.

What does it take to work here?

by StirlingCastle 16. July 2015 05:56

Have you ever wondered what it would be like to work at Stirling Castle, one of Scotland’s most iconic castles?

We welcome over 450,191 visitors a year and everyone within the castle plays an important role. Recently two members of our team spoke with Skills Development Scotland to give a little background to their jobs and everyday tasks.

Sandy Easson is a Tour Guide at the castle and spends his days guiding people around the castle and sharing it’s history. For Sandy, the best part of his job is meeting new people from all over the world whilst taking in the spectacular views. Here, he talks about his rewarding job.  

 

James Connolly is a Supervisor at Stirling Castle. He knows that to be good at his role he needs to be able to communicate effectively, give good customer service and motivate his colleagues. Hear more about his demanding role: 

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A Braw Scottish Treat

by StirlingCastle 8. July 2015 04:48

This month we’re looking at summer berries and fruits as part of the Year of Food and Drink. We asked John McWhirter, head chef in the castle, for a delicious berry recipe and he didn’t fail to deliver!


Scottish Raspberry & Drambuie Cranachan Cream

Serves 4




Ingredients:


150g raspberries

30g pinhead oatmeal

80g shortbread

30ml Drambuie

1 ripe pear

20g heather honey

400ml double cream

40g Scottish raspberry jam

20g white chocolate shavings

1 sprig of mint


Method:

1. Toast the oatmeal in a dry non-stick pan. When ready, it’ll smell rich & nutty. Be careful not to burn.

2. Lightly fold the raspberries and Drambuie into the raspberry jam.

3. Peel and core the pear, discarding the peelings and core, then grate the rest of pear into the honey.

4. Crush the shortbread using a robot coupe, or alternatively, put into a tea towel and batter with a rolling pin.

5. Lightly whip the cream, add in the toasted oatmeal, pear and honey. Carry on whipping and when it holds soft peaks, it is ready. 6. Use 4 dessert rings or glasses to serve. Place the shortbread crumbs in first, then use half the cream mix between the 4 servings. Split the raspberry mix between the 4 servings, making sure to save a few of the raspberries for the garnish. Now top with the rest of the cream mix then the white chocolate shavings and gently press. Top with a sprig of mint.



Sounds like just the thing for those summer evenings! Share your pictures with us on Facebook or Twitter and use #HSEat.

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Prepare to be Amaized

by StirlingCastle 30. June 2015 09:24

As part of the year of Food and Drink, June sees the spotlight on development, skills and innovation.

Based in Stirling, Scotland’s first gourmet popcorn company, Poporopo, has 4 set flavours, but also creates customised flavours to order. We recently spoke to Daman Bush from Poporopo and popped a few questions his way…

How did you come up with the different flavour combinations for your popcorn?

For us, popcorn is all about fun and experimentation. Chilli & Lime is adventurous, Sweet Ginger is homely and reminded us of being young kids, when life was all about fun - we wanted to bring back that childhood flavour for people. Peanut Butter was simply a challenge with delicious results, and our Isle of Skye Sea Salt Caramel was about beginning to work with other small Scottish producers who have the same love of good food as we do.

Is there any flavour combination that you haven’t made yet but would like to introduce to the range?

A real favourite flavour of ours is Whisky, so to bring a nice Malt Whisky flavour into our range would be amazing. We also have a coconut caramel with milk chocolate drizzle in development.

As a popcornisseur, what drinks would you recommend to go with each of the flavours in your range?

Chilli & Lime is a real adults popcorn and works perfect with a white wine or Indian Pale Ale. Sweet Ginger is best with a ginger beer for a full-on childhood taste. Peanut Butter works well with a vanilla milkshake, and Isle of Skye Sea Salt Caramel is a perfect all-rounder; ideal with a cloudy lemonade in the summer, or hot chocolate in the winter.

As part of the year of food and drink, this month focusses on the innovation and future of food. If you were asked to create an innovative flavour specifically for Stirling Castle, what would it be?

It would have to be Cranachan. This is a traditional Scottish desert enjoyed for many years, and brings together flavours that we love; such as malt whisky, honey and raspberries. These would work well with our traditional caramel.

Poporopo Amaizing Popcorn comes in 4 different, delicious flavours and is part of our food ranges at our Stirling Castle and Edinburgh Castle gift shops!

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