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

Conserving the Unicorn

by StirlingCastle 5. August 2015 10:38
The final tapestry in the Mystic Hunt of the Unicorn series was recently unveiled at Stirling Castle.
 
 
The project, which spanned 14 years, was commissioned to recreate the way The Royal Palace looked in the 1540s.
 
The freezing of the final tapestry takes place.

Part of the project involved taking preventative measures against pests damaging the tapestries – and this involved freezing them at temperatures of -30oc for 72 hours.

The tapestry is checked carefully after the freezing process.
 
The process of freezing was carried out in a non-invasive way to prevent pests such as moths and beetles causing damage to the collection. This procedure is successful at all stages of the insect life cycle.

The final tapestry during installation
 
 
One the freezing process was completed, the tapestries were then slowly reacclimatised to room temperatures, before being hung in the Palace.

The Royal household look pleased with the end result
 
 
An exhibition about the tapestry project, ‘Weaving the Unicorn’ is now open to visitors.

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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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