This
feature welcomed the proposal by Alex Salmond while in opposition that
Scotland should have a Winter Festival running from St Andrew’s Day (30
November) through Hogmanay (31 December) to Burns’ Day (25 January). Now in
power as First Minister Alex Salmond has turned his proposal into reality
and the Scottish Government will promote a festival which at the very least
will brighten up the worst of the winter months. Alex Salmond launched the
initiative at St Margaret’s Primary School last week and said of St Andrew’s
Day –
“St
Andrew’s Day is a celebration of Scotland at home and abroad. It is a chance
to enjoy the multicultural Scotland we have become. But it’s more than an
excuse for a party – it’s an opportunity to celebrate our history and
talents. You would have to have the most enormous Scottish cringe to believe
there is anything wrong with celebrating your own nationality while
respecting others. People in Scotland and across the world celebrate their
nationality while respecting other people’s identity. It is part of being a
self-confident country.”
The new
Winter Festival was immediately welcomed by tourism bosses in Scotland who
rightly saw it as an opportunity to increase visitor numbers and help boost
the economy. Gavin Ellis, chairman of the British Hospitality Association,
asserted –
“Any
efforts to promote Scotland as a must-do destination in the perceived
off-season is to be viewed as a positive move.”
There was,
as could be expected in Scotland, some negative reaction from the usual
suspects. The suggestion of anything positively Scottish immediately sends a
shiver up the collective spine of the Labour opposition in Scotland but
over-all the weight of opinion lies with the SNP Scottish Government. The
Winter Festival incorporating three important dates in the Scottish calendar
should prove to be a winner.
Colder days
should be the norm by the time we reach St Andrew’s Day and we welcome the
Winter Festival with an appropriate hot dish. Cream of Onion Soup, including
Scotland’s favourite food ingredient oatmeal, should help us thole the cold
and let us enjoy the many events on offer.
Cream of Onion Soup
Ingredients: 1 large onion, chopped; 1 tablespoon butter or oil; 2
tablespoons medium oatmeal; 500 ml (1 pint) chicken or vegetable stock; 250
ml (1/2 pint) semi-skimmed milk; seasoning
Method:
Melt the butter in a saucepan. Add the onion and cook until soft
but not brown. Add oatmeal and seasoning and cook for a few minutes. Add the
stock slowly, stirring all the time. Bring to the boil, cover then simmer
for 30 minutes. Liquidise until smooth. Add the milk and heat through. Serve
garnished with parsley.
