Enjoy a truly exceptional culinary experience staying at Myres Castle in the heart of the Kingdom of Fife, Scotland with the award-winning chef, Christopher Trotter.

Fife, for those of you not familiar with this part of Scotland, combines some of the richest agricultural land in the country along with a stretch of coastline producing some of the best seafood in the world. It is a small but prolific community of passionate farmers and food producers with many Scottish culinary traditions just waiting to be explored. These, coupled with Christopher’s passion and knowledge of all things Scottish, natural and organic, create a completely unique gastronomic experience.

Myres Castle is a luxurious 16th century exclusive use castle set within a 44-acre estate north east of Edinburgh. Recently refurbished, the castle can accommodate up to 18 guests in nine very individual en suite bedrooms. The castle has exceptional charm and its’ dedicated team of staff create an atmosphere of quality and discretion. This coupled with outstanding cuisine created by Christopher Trotter and his culinary knowledge and expertise adds to the unique Myres experience.

Christopher Trotter is the author of “Scottish Cookery” (now in its 4th reprint) and The National Trust for Scotland’s ‘’The Scottish Kitchen”.

Christopher started his career at the Savoy Hotel in London before travelling to gain experience in Switzerland and France. More recently, prior to joining Myres castle Christopher opened “Scotland’s Larder” as a showcase for quality Scottish food. It combined a restaurant, shop and demonstration facility. Christopher has been involved in numerous other projects, including Natural Cooking of Scotland, Food Inspector for Ackerman Martel Guide and The Egon Ronay Guide. He is a freelance writer for many publications and a great supporter of The Slow Food Movement.

The Itinerary is based on a maximum of 8 guests participating on the residential course and staying at Myres Castle exclusively for 2 nights accommodation with 1 full day of cookery demonstrations and local tours and 2 ½ days (arrival & departure days) individually tailored to each group with Myres’ Chef, Christopher Trotter. The Itinerary will also include private visits to local farm s& organic suppliers accompanied by Christopher Trotter.
The itinerary will take into account individual group requests and seasonality.

Day one –Tuesday 7th November 2006
Arrival at Myres Castle

“Home from Home”
11am - arrival at Myres Castle.
Local airports are Dundee 30 mins & Edinburgh 45 minutes.
Local Train Stations are Ladybank 10 minutes & Cupar 20 minutes.
Myres are delighted to assist in arranging transfers.

Arrive in time for Morning coffee & shortbread in the Drawing room and meet Myres’ chef, Christopher Trotter who will be your host over the next few days.
Settle in and relax in your very own Castle.
Tour of the Castle, explore the grounds and walled gardens.
Lunch in the Dining Room with an accompanying wine tasting.

An afternoon in the Victorian Kitchen with a cookery demonstration based on prime Scottish ingredients with ideas from Healthy Suppers to Glamorous Dinner Parties.

Dinner
A 4-course dinner in the Dining room celebrating the very best of Scottish culinary traditions

An after Dinner whisky tasting by our local whisky Distillery “Tullibardine Distillery”
Tullibardine Distillery nestles at the foot of the Ochil Hills in Perthshire, where the Highlands of Scotland begin. Tullibardine distillery lies on the site of Scotland’s oldest brewery dating back to the twelfth century. Enjoy a tutored tasting of a range of vintages.

Day Two Wednesday 8th November 2006
“Back to Nature”

A hearty Scottish Breakfast to set you up for the day.

Morning demonstration and hands on workshop in the Victorian Kitchen of Myres Castle with the emphasis on Scottish cooking traditions.

“Veggies from out of this World”
Late morning visit to “Pillars of Hercules” a Local Organic Farm
Pillars of Hercules is our local organic farmstead where superb vegetables are grown. The farm was established in 1983 at a time when organic farming was seen as a somewhat Utopian and uneconomic pastime. However the farm has steadily grown over the years and now finds itself competing in a rapidly expanding marketplace. Pillars of Hercules grow a wide range of vegetables and herbs over 15 acres. Much of this is grazing for 300 chickens and about 4 acres is used for vegetables in a rotation, which includes a clover break grazed by Turkeys in late summer. An orchard produces a good crop of apples and plums and 8 poly tunnels are invaluable for producing early and late crops of salads and other vegetables. The farm is run to Soil Association organic standards and is inspected annually.

Back to Myres Castle for lunch feasting on organic delights from Pillars of Hercules.

After Lunch
Afternoon visit to “Reediehill Deer Farm” in Auchtermuchty
Recognised by a series of accolades such as the Queen's Award for Export in 1990,
John and Nichola Fletcher's 25 years of experience with deer and venison provides a unique resource of specialised information, which they have dedicated to the production of the best possible venison.
John Fletcher supervises the herd of red deer, which graze free-range on the farm.
John is a specialist vet renowned for his work with deer and founder President of the Veterinary Deer society
Nichola Fletcher is the author of several books on venison and game. She lectures and demonstrates her skills all over the world. Nichola has featured in many media articles as well as on radio and television, appearing with Lloyd Grossman, Jancis Robinson and on Derek Cooper's "Food Programme",
Nicola will take you on a tour of the farm and then demonstrate some seasonal game dishes on her Aga in her wonderful farmhouse kitchen.

Return to Myres Castle for Traditional Scottish Afternoon Tea in the Drawing room
Time to relax and enjoy the Castle and grounds

Pre Dinner Hosted Champagne reception & Tasting by a Champagne House with a tasting of different styles of Scottish Smoked Salmon
Dinner
A 4-course dinner in the Dining Room reflecting the produce experienced during the day.

Day Three Thursday 9th November 2006
Homeward bound
A leisurely breakfast.
Full morning of cookery demonstration & practical workshop from your most requested cooking tips & queries.
A late lunch in the Dining Room followed by a final farewell from Christopher, copies of all recipes and a signed copy of Christopher’s latest cookbook “ The Scottish Kitchen”
Estimated departure time 3pm.

The cost of this package is £850 per participant based on a 2 night / 3 day cooking experience. Please fill in our booking form for further information.