has become a very important part of the Scottish economy and means of
attracting additional visitors are regularly suggested. But political
loyalties apart, a recent proposal by Scottish national Party Leader
Alex Salmond MP should be welcomed by all Scots. In a bid to boost
tourism, Alex Salmond has called for a Scottish Winter Festival to be
set up. He suggested that the event could run from St Andrew’s day on
November 30 through to Robert Burns’ birthday on January 25. The SNP
Leader proposed that the Winter Festival could celebrate Scottish
history, culture, arts and sports and would be a ‘high point’ of the
year. He argued that it was time to think big and consider how we could
dramatically extend the winter visitor season in Scotland. Burns Night
he pointed out is already an international asset, but one that is not
promoted as effectively as it should be by the Scottish Executive.
Combining Scotland’s key assets, Burns Night, St Andrew’s Day and
Hogmanay, which are already significant Scottish festivals, with a wide
range of linking events would be to the benefit of the Scottish economy
and society. Alex Salmond concluded that by focussing on Scotland’s
unique selling points at home and abroad could only benefit the tourist
Salmond is of course quite right, it is time that Scotland starts to
think big and gets over the dreaded Scottish ‘cringe’. It would be a
tremendous way to show our history, culture, sport, art, theatre, poetry
and song, not only overseas visitors but all Scots. Many events are
already in place, eg Celtic Connections , but need greater publicity –
an all-Scotland Winter Festival could do just that, And one great
drawing point about Scotland in winter is that it is midge free!
week has not been so cold but a plate of soup is welcome at any time.
Cheesy Carrot Soup was supplied by the Mouswald Institute to ‘The
Anniversary Cook-Book of the Dumfriesshire Federation SWRI (1922-1992)
and is definitely a winter warmer.
large onion, chopped; 2 large carrots, grated; 40g/ 1 ½ oz butter; 40g/
1 ½ oz plain flour; 420ml/ ¾ pint milk; 420ml/ ¾ pint chicken stock;
seasoning; 75g/ 3oz cheddar cheese, grated
Melt butter in a saucepan, add chopped onions and cook without
colouring. Stir in the flour, and cook the roux for a few minutes. Add
the milk and chicken stock gradually, then stir in the grated carrots
and seasoning. Bring to the boil, stirring all the time, Simmer for
15-20 minutes. Serve sprinkled with grated cheese.