Edinvale Farm is home again to a flock of sheep – only the second time in the farm’s 30 year history. The arrival of the Shetlands was overseen by Jock and Fiona’s 4-year-old daughter Aila who can confirm that the sheep are “not naughty”, they “are friendly”, and they “are eating grass already.” Phew! Apologies for Jock’s spoonerism!  

I was amazed at the number of folk that read my last blog! I have already been given a deadline for the next blog having thought I could sit tight for a while! There is a fair amount to cover over the past few months so I’ll start with calving and slowly catch up. Calving started at the end of …

Our August recipe brought to you from chef Lloyd from the award-winning Cluny Bank Hotel in Forres. Rabbit has more proteins and a lot less fat than pork or beef. It is traditionally jointed and either braised or stewed as if not cooked correctly can be quite dry and tough. Rabbit has a slightly more intense flavour than chicken. Ingredients …

Due to the surprising popularity of the lambing blog it was suggested that I keep going with this ‘blogging’ malarkey! I have to say, I wasn’t too sure, I didn’t think there would be enough, exciting or interesting, stuff to capture folks imagination. Anyway, where to start on “This Farming Wife’s” daily life? I guess the beginning! Where I started …

This month, the Knockomie Hotel’s head chef Richard Burpitt  brings us: Slow Braised Featherblade of Beef Serves 6 to 8 Ingredients: 2kg featherblade 20g seasoned flour 10g butter 10ml vegetable oil 2 carrots sliced 2 onions sliced 4 cloves of garlic crushed 2 sprigs of thyme 2 bay leaves 250ml red wine 1 litre chicken or beef stock Method In a large …

We’ve teamed up with Forres-based garden centre and coffee shop Mackenzie and Cruickshank with a sizzling competition which will leave the lucky dad in your life with a smile on his face this Father’s Day. Aimed at children 12-years-old and under, they could scoop their main man this fantastic M&C BBQ and a Macbeth’s BBQ meat hamper worth a total of …

We love our pork here at Macbeth’s and we also love beer and whisky and what better way to enjoy these three delights than by putting them into one fine sausage. That’s right. Working with Forres-based brewer Seb Jones, owner of Speyside Craft Brewery, we have created the Pickled Pig Sausage, a combination of our finest pork with Seb’s new …

I got back from the wedding Sunday lunch time and I went out with my nieces, nephews and a cousin. It was a pretty horrid day again, wet and windy. We did a quick check round but all seemed fairly settled. We marked one lamb. On our way home we spotted a ewe my sister had concerns about.  She had …