In
December 2006, the Kinross-shire town of Milnathort suffered very badly from
flooding in spite of new, and very costly, flood prevention measures. The
good folk of the town are still suffering from the aftermath but are ready
to bounce back with the 17th year of the Milnathort Crackin’
Ceilidh Weekend ( Friday 9 March to Sunday 11 March 2007). The loss of
venues such as The Jolly Beggars Hotel have not dampened the committee’s
enthusiasm and alternative arrangements have been made. One of the new
innovations will be a Youth Concert in the Thistle Hotel (Sunday 11 March at
2pm) with an open stage for young performers to show off their talents. Free
sessions will be held on Saturday and Sunday in the Village Inn and Thistle
Function Room. The opening ceilidh will be held in the Thistle Hotel with
the Orwell Ceilidh Band and Festival Artistes (Friday 11 March 8pm Tickets
£8). Saturday sees The Orwell Grid Championships and Bairn’s Street Games at
Milnathort Primary School Playground at 12 noon ( spectators FREE). Two
concerts will be held on Saturday evening – Alistair McDonald & Mike
Whellans top the bill in the Town Hall (7pm Tickets £8) and Gaberlunzie and
Guests will be in concert in the Thistle Hotel (9pm Tickets £8). The final
concert will be in the Thistle Hotel on Sunday 11 MARCH AT 7.30PM (Tickets
£80 when the byous Tich Frier will perform with any, or all, of the Festival
Artistes who have survived the three days!! All ticket enquiries should be
made to Fiona McNeil (Treasurer) Milnathort Tel 01577 863000.
The
Festival Artistes are a roll call of Folk favourites who all reside in or
around Milnathort – Gaberlunzie, John watt, Tich Frier, Wildfire, Colin
Ramage, Neil Paterson with Davy Holt, Iain Anderson and a special return of
Andy Ramage.For Folkies of a certain vintage it is like turning the clock
back 40 years!
There will
a drop or two of Scotch, and other medicinal refreshments, enjoyed during
the Crackin’ Ceilidh Weekend and our recipe this week does contain Whisky -
Scotch Cooler.
Scotch Cooler
Ingredients: 2 oz Scotch; 1/4 oz White Creme de
Menthe; Club Soda; Ice
Mix and Enjoy!
