One of the most important exhibitions in Scotland during 2002 is entitled
'Facing the Light' which features 200 of the most striking images captured
on calotype by the partnership of Hill and Adamson between 1843 and 1847.
The exhibition, sponsored by TSB Lloyds Scotland, is part of the
exhibitions and celebrations across Scotland in what has been designated
the Year of Photography by the National Galleries of Scotland. It's
centrepiece, in the bicentenary year of the birth of painter David
Octavius Hill, is 'Facing the Light' at the Scottish National Portrait
Gallery, 1 Queen Street, Edinburgh. It runs until 15 September 2002 and
entry is free.
David Octavius Hill teamed up with fledging photographer Robert Adamson to
form one of the most famous partnerships in the history of photography.
Adamson died, tragically young at 27, but their output was prodigious.
Between May 1843 and 1847 they produced more than 3000 portraits, city
views and landscapes, using the calotype process developed by Henry Fox
Talbot in England but never patented in Scotland. In 1843 they started on
a project of recording the faces of the 450 ministers who had left the
established kirk to set up the Free Church of Scotland. This was the basis
of Hill's impressive painting of the 1843 Disruption. They captured
forever the changing face of 1840's Edinburgh and immortalised amongst
others the fishwives of Newhaven. These women traditionally walked from
Newhaven on the Firth of Forth, south of Edinburgh, into the city to sell
their fish, carrying their creels tied round their foreheads with a
In honour of the pioneering work by Hill and Adamson, and their famous
images of the fishwives, this week's recipe comes from Newhaven and the
main ingredient is, of course, fish. The basis of Newhaven Cream is smoked
Ingredients : 1 lb filleted smoked haddock; 3 oz white breadcrumbs; 1 1/2
oz butter; 1/4 oz chopped parsley; 3 beaten eggs; 1/4 pint cream; salt and
Cook the fish in some milk, strain and flake fish. Mix all ingredients
together until well blended. Grease individual or one large mould and fill
with the mixture. Cover with greaseproof paper and steam for half-an-hour.
Serve hot with a parsley or mushroom sauce using as a base the milk in
which the fish was cooked. The dish can also be served cold with salad.