From trees to wreaths and garlands, one of Scotland’s castles is reconnecting Scots with the origins of our festive traditions

Transporting visitors through Christmas past, Castle Fraser in Aberdeenshire has been decked out in authentic decorations from medieval to Victorian times.

Period estates and castles across the country could join the approach in the years to come as the National Trust of Scotland (NTS) trials guidance built on months of research by Dr Jo Riley. “It’s really important that visitors can connect and engage or even relate to what they’re seeing,” Dr Riley said. “It’s a much deeper experience.

Visitors to Castle Fraser will be able to explore the sometimes forgotten meanings behind the traditions, era by era. The medieval period will be centred around the Great Hall, moving into the Georgian period in the dining room, and progressing to the Victorian sitting room.

Speaking on the 16th-century Great Hall, Dr Riley said: “We’ve put the medieval kissing balls, and decorated the fireplace, which was always significant of the Yule Log.”

Each room also has a kissing ball, or holy boughs, showing how the tradition changed from bringing blessings to a modern-day kiss under the mistletoe.

Speaking on how the symbolism of still popular traditions became less recognised, Dr Riley said: “There was much more superstition and not just knowing the meaning but belief in them. Religion was so important that everybody did believe the superstitions and religious meanings behind things.”

Whether it’s a heart-warming Hot Toddy or a whisky and wine cocktail, there’s a Hallowe’en drink to suit all tastes.

Hallowe’en Hot Toddy

A classic warming winter recipe with a spooky ginger twist, the Hallowe’en Hot Toddy is a fiery and original whisky cocktail using The Glenlivet Founder’s Reserve. Its citrus and sweet notes tune perfectly with the ginger and clove kick… just wrap up warm and enjoy.

Ingredients

50ml The Glenlivet Founder’s Reserve

15ml Lemon Juice

15ml Ginger Syrup

2 dashes of Angostura bitters

Hot Water

Lemon Wedge (for garnish)

Method

Combine ingredients in a mug or glass.

Top with hot water and garnish with a lemon wedge (studded with cloves if possible).

The Creepy Claymore

Umeshu is a Japanese liqueur made by infusing rice wine with Ume, a relative of the plum. The liquid has nutty complexity as well as fruit sweetness. This depth and intrigue pairs beautifully with the honeyed fruity notes in The Glenlivet 12 Year Old whisky to make for a lovely, sweet and fruity winter cocktail.

Ingredients

40ml The Glenlivet 12 Year Old

20ml Umeshu plum sake

ripe plum for garnish

Method

Stir ingredients with ice in a mixing glass

Strain over ice in a rocks glass

Garnish with slices of ripe plum

Cocktail tip

Feel free to adapt the proportions of the recipe – the two ingredients fit together so wonderfully that both drier whisky led versions or well-stirred sweeter sake led ones are delicious.

The Ghoulish Glenlivet Royale

In this original twist on the French 75 recipe, the Single Malt meets Champagne.

The Glenlivet Royale combines the smooth and balanced flavours of the Glenlivet 12-Year-Old Single Malt with the crispness of champagne for a simple yet elegant cocktail that is certain to impress.

Ingredients

35ml The Glenlivet 12 Year Old

15ml lemon juice

15ml honey water

80ml champagne

lemon twist

Method

Pour the Glenlivet, lemon juice and honey water into a chilled flute.

Top with champagne, stir and garnish with a lemon twist.

The Witches’ Auld Alliance

Looking for something strong to sip at home? This whisky cocktail combines the savoury sweetness and length of French wine Sauternes with the depth, power and complexity of The Glenlivet 18 year old. This strong mix of flavours makes for the ultimate whisky cocktail to finish a celebratory meal.

Ingredients

35ml The Glenlivet 18 Year Old

35ml Sauternes

Method

Pour the Glenlivet 18 and wine into a mixing glass full of ice.

Stir to chill and slightly dilute.

Strain into a chilled coupette and garnish with an orange twist expressed over the drink.

To mark Hallowe’en, we asked Sophia Kingshill, co-author of the book, The Lore of Scotland: A Guide to Scottish Legends, to take us on a tour of the spookiest places in the country

Even before Robert Burns sent Tam o’ Shanter galloping away from a “hellish legion” of witches, legends flourished about the Ayrshire village of Alloway. In 1791, the historian France Grose wrote Alloway kirk was notorious as a place where witches and warlocks would dance “to the pipes of the muckle-horned Deel”.

Alloway, Ayrshire

In 17th-century Scotland, the bagpipes were often said to be the Devil’s favourite instrument. In 1679, witches burned at Bo’ness were accused of meeting near Kinneil where “they all danced and the Devil acted as piper”, and in the 1650s a woman from Dalmeny in Midlothian confessed to having danced on the Pentland hills with the Devil. Burns’ 1790 poem Tam o’ Shanter draws on such traditions. His protagonist is a tipsy young man who spies on a coven at the kirk. The witches pursue him to the River Doon, which he reaches just in time to escape since they cannot pass running water. The site of his crossing is not named in the poem but is clearly Brig o’ Doon, a medieval bridge south of Alloway.

Southern Necropolis, Glasgow

On the evening of September 23, 1954, PC Alex Deeprose was called to an incident at the Southern Necropolis at the cemetery and the constable was expecting something similar. Instead, he found hundreds of children, aged between five and 12, many of them carrying primitive weapons. They told him they’d gathered to hunt a “vampire with iron teeth” which had killed and eaten two boys. The children dispersed as darkness fell, but the following evening a similar crowd assembled. Newspapers around the world picked up on local press reports and many said the event was caused by the influence of American “horror comics” although no was found featuring a vampire. In the Old Testament, we find a “beast terrible and dreadful and exceedingly strong; and it had great iron teeth” (Daniel 7:7). Was this the creature the children were hunting?

Mull of Galloway, Wigtownshire

Several accounts have been given from this area of encounters with fairies, including the tale of a woman in Kirkmaiden who had just given birth. Alone with her child in her cottage, she was startled to hear around midnight the tramping of horses. The door flew open, an eerie glow lit the kitchen and tiny people dressed in green surrounded her bed. One said: “This is Hallowe’en. We have come for your child, and him we must have.” “Oh, God forbid!” she shrieked and fainted. When she came to the baby was sleeping and nothing had been disturbed.

Glamis Castle, Angus

Glamis Castle’s reputation as the most haunted house in Scotland features a remarkable array of historical and romantic ghosts. One story connects the castle with Macbeth, whose spirit is said to haunt the castle in guilt for his murder of Duncan. Janet Douglas, widow of the sixth Lord Glamis, was burnt for witchcraft in 1537 and is associated with appearances of a “grey lady” in the family chapel. Other ghosts include a pageboy who sits outside one bedroom, a tongueless woman tearing at her mouth and a lunatic spectre. Legend also has it that there is one room in the castle never identified. A brief reference comes from Sir Walter Scott, who wrote of a chamber known only to three people: the Earl of Strathmore, his heir and a single other person whom they might confide in.

Mary King’s Close, Edinburgh

In 1645 the plague struck Edinburgh, killing many residents of this crowded close. The houses were soon in use again but said to be haunted. In a 1685 book on witchcraft, George Sinclair tells the story of what happened to the Colehearts. The day they moved in, ghosts started appearing. First came an old man who peered at Mrs Coleheart, making her faint. Her husband saw the same man, a young child and a disembodied arm that tried to shake his hand. In the 18th century, Mary King’s Close began to be built over, but the ghosts remain. The most famous is of a little girl. A psychic who visited with a TV company saw the child, who apparently said she had lost her doll. A cameraman went to buy a replacement and there is now a collection under the bricked-up window where the ghost appeared.

Haltadans Fetlar, Shetland

“Of all our hundred isles, big and little, Fetlar is perhaps the most eerie, as it certainly is where the folklore has been most carefully preserved,” wrote the Shetland author Jessie Saxby in 1932. She had heard many tales of trows, the fairy people of the Shetland and Orkney Islands. One such legend explained the origins of Haltadans, a circle of boulders surrounding two more stones. It was said a group of trows, dancing to the music of two fiddle players, had gone on with their revels too long. Overtaken by the sunrise, they had been turned to stone. The name of the site means “halting dance”, referring to the way trows were said to be limp and stumble.

Uisinis, South Uist

The peninsula of Uisinis on the east coast of South Uist is now uninhabited, but 350 years ago, so the story goes, a couple named MacPhail lived here, with their son and his wife, and their daughter, a 12-year-old dumb girl. When old MacPhail died, his son went to the town to prepare for the funeral, leaving the three women alone in the house with the corpse. At around 1 a.m., MacPhail’s wife was astonished to hear the dumb girl speak: “Granny, granny, my grandfather’s getting up! He’ll eat you and he won’t touch me!”

Sure enough, the dead man was sitting upright. His widow jumped back and closed the bedroom door on him, but he was pushing from the other side, so she piled boxes in front of the door. He then began to dig his way through the earth underneath the door. His head and shoulders had just emerged when the cock crowed three times, whereupon the undead man fell lifeless.

Immerse yourself in spooky Scotland with our October ‘Scottish Hallowe’en’ WeeBox, on sale now until September 30th!

OakHeart Crafts not only breathe new life into retired whisky barrels but offer creations sought all over the world.

In the scenic Central Scotland region of Inverclyde, Alan Linton of OakHeart Crafts breathes new life into retired whisky barrels, transforming them into unique homeware and gifts that carry a true touch of Scotland’s whisky heritage.

Alan’s journey into his creative craft began serendipitously. Initially, he sought a whisky barrel to build a garden smoker for his smoked fish and meat. With a leftover barrel end, Alan crafted a tray that caught the eye of a friend who suggested he sell it on Etsy. It sold quickly, igniting a passion that’s led to hundreds of trays and other items being shipped worldwide.

OakHeart Crafts offers a range of products, from keyrings and bottle openers to elaborate trays and tables made from entire barrel ends… and even garden furniture. Each creation is a testament to the beauty of the wood, often decades old, with its stunning golden hue and intricate grain patterns revealed after meticulous cleaning and craftsmanship.

Alan’s ambitions extend beyond his current creations. Being part of the WeeBox community, which delivers a slice of Scotland to subscribers worldwide, fills Alan with pride. He cherishes the opportunity to share Scotland’s rich produce and craftsmanship with a global audience.

Added Drama

Add a Scottish twist to your summer BBQ, with Alan’s 100% whisky-infused oak smoking dust in August’s WeeBox. Here’s a simple recipe to infuse your meat with the flavours of Scotland.

Ingredients

• 1kg of your favourite meat (beef, pork, chicken)
• Alan’s 100% whisky-infused oak smoking dust
• Olive oil
• Salt and pepper to taste
• Fresh rosemary and thyme (optional)

Method

1. Prepare the Grill: Place the soaked wood shavings directly on the charcoal or in a smoker box, if using a gas grill. Preheat to medium-high and add the oak smoking dust.
2. Grill the Meat: Place the meat on the grill and cover. Cook until the meat reaches your desired level of ‘doneness’, turning occasionally to ensure even cooking.
3. Serve and Enjoy: Let the meat rest for five minutes before serving.

Enjoy the unique, smoky flavour that transports you to the Scottish Highlands with every bite!

Ingredients:

• 1 cup whole milk
• 1/2 cup vanilla ice cream
• 2 tablespoons Scottish heather honey
• 1 teaspoon malt extract (optional)
• 1/2 teaspoon vanilla extract
• Whipped cream
• A sprinkle of crushed Scottish shortbread, for garnish

Instruction:

1. In a blender, combine the milk, ice cream, heather honey, malt extract, and vanilla extract.
2. Blend until smooth and creamy.
3. Pour into a tall glass.
4. Top with whipped cream and sprinkle with crushed Scottish shortbread.
5. Serve immediately with a straw.

Enjoy!

How about trying Scotch Collops? This traditional Scottish dish dates back centuries and would have been familiar to people living in the Outlander era.

Ingredients

• 1 lb thinly sliced beef (traditionally from the round or rump)
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 cup beef stock
• 1 tablespoon flour
• 1 teaspoon mustard
• Salt and pepper to taste
• Chopped parsley for garnish

Method

1. Begin by pounding the beef slices with a meat mallet to tenderise them. Season each slice with salt and pepper.
2. In a large frying pan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent.
3. Push the onions to one side of the skillet and add the beef slices in a single layer. Cook for a few minutes on each side until browned. You may need to do this in batches depending on the size of your pan.
4. Once all the beef is browned, sprinkle the flour over the onions and beef in the pan. Stir to combine and cook for another minute to cook off the raw flour taste.
5. Add the beef stock and mustard, stirring well to incorporate. Bring the mixture to a simmer, then reduce the heat to low, and let it cook for about 15-20 minutes, or until the sauce has thickened and the beef is cooked through.
6. Taste and adjust the seasoning with salt and pepper if needed.
7. Serve hot, garnished with chopped parsley if desired. Traditionally, Scotch Collops would have been served with mashed potatoes or bread to soak up the delicious gravy.

Enjoy! Let us know if you make this recipe and we would love to see a photo! Share it on social media and tag us!

The Herald – Best of Scotland magazine

Amy McCusker, is founder of WeeBox, Scotland’s global subscription box. This month she tells the transatlantic tale of US subscriber Danna Kane and WeeBox maker, Amy Britton.

It never ceases to amaze me that more than five million Americans claim Scottish ancestry.

So many of our global WeeBox Clan subscribers come from the United States and one that we came to love early in our journey was Danna Kane from New Jersey.

We had always loved her social media comments and couldn’t believe it when we got to meet her last year at New York Tartan Week.

As luck would have it, Amy Britton, founder of Britton Scotland was also part of the Forth Valley Chamber of Commerce delegation to Tartan Week. Danna and Amy met there too and the rest is transatlantic friendship history.

I have been lucky enough to work with Amy Britton on a number of gifts.

At the heart of Britton Scotland’s ethos lies a commitment to preserving Scottish heritage while embracing sustainable practices. She is an award-winning Scottish-based designer who stands as a beacon of conscientious design.

“Our vision is to create not just products, but lasting legacies that intertwine Scottish tradition with a conscious commitment to the planet,” Amy said.

“From using recycled zips and woven labels derived from plastic bottles to repurposing offshore waste, every element of our production process defines a route to a sustainable future.”

Amy’s passion for heritage textiles was kindled by her grandmother. “My granny encouraged my love of heritage textiles, which has grown over the years,” she explains. “We deliver products that stand the test of time, weaving together tradition and innovation.”

Through WeeBox and a connection forged at New York Tartan Week, Amy’s creations found their way into the hands and hearts of Danna and her family in New Jersey.

“For years, I’ve been dreaming about Scotland all that the beautiful country has to explore,” shares Danna. “WeeBox has been my window into Scottish culture, allowing me to explore its wonders until I can finally visit in person.

“One of the highlights of my WeeBox experience was discovering Amy Britton’s work. Her commitment to using recycled materials and creating timeless pieces resonates deeply with me.

“I personally now have more Amy Britton products than I could count but they truly are some of my favourite bags! “Over the past year between chatting and working together to make custom pieces for my family, we have formed such an amazing friendship.”

Amy responded: “While it’s always nice to see people in person, it’s lovely to have developed a friendship through WeeBox. Danna reminds me of myself in younger years, and I am always here to lend an ear and offer any advice I can.”

For Danna, Amy’s friendship has enriched her love for Scotland and fostered a sense of belonging. Through WeeBox, I found not only a favourite Scottish maker but also a dear friend,” she said.

“I will forever treasure our friendship, which would not have been possible if it weren’t for WeeBox.”

Looking to the future, Amy said: “Continuing to measure and reduce our carbon footprint is paramount, as is expanding our product ranges. But above all, fostering connections with our customers, like Danna, remains at the heart of our mission.”

For Danna, the future holds the promise of finally stepping foot on Scottish soil, embracing the land that has captured her heart from afar. “I look forward to many more years of memories with not only Amy Britton but everyone who makes up the WeeBox Clan,” she says.

“I will forever be grateful for how much Amy McCusker and her WeeBox have enriched my life.”

In a world where borders often divide, I am proud of how WeeBox has contributed to connecting individuals across continents through a shared love for Scotland’s rich heritage.

If you are a Scottish maker and keen to expand your international market please get in touch hello@weebox.co.uk. I’d love to hear your story.

WeeBox is the perfect gift for loved ones abroad. Gift today using code WeeBoxGift20 at weebox.co.uk/gifting for 20% off

Maker discount too – www.amybritton.co.uk | Discount code – THANKYOU20 for 20% off

Imagine spiralling New York skyscrapers coupled with the skirl of the pipes, highland dancers, Westies and everything Scottish in between – and it still doesn’t capture the magic of NYC Tartan Week!

So what is it all about? In 1998, the US declared April 6th ‘National Tartan Day’, recognising the contribution of those of Scottish descent.

In 1999, two pipe bands and a small group of Scottish Americans marched from the British Consulate to the UN – this was the very first parade.
America is home to around five million people of Scottish descent and April 6 was chosen as it coincides with the signing of the Declaration of Arbroath in 1320, Scotland’s own ‘Declaration of Independence’.

It is a glorious celebration of the deep affinity so many Americans feel for Scotland and this year, tour guide Andy the Highlander and I were lucky enough to be at the heart of it.

Arriving a few days before the parade, we celebrated at the Launch Party and then attended the NYC Tartan Week Mòd, a Scottish Gaelic singing competition hosted by TV presenter Joy Dunlop. Congratulations to the winner Sean Heely and a special well done to WeeBox prize winner Catriona Geras.

The Caledonian Club Ceilidh is always a highlight with an appearance from the Shetland Vikings who showed up in such numbers that their arrival may have caused an earthquake!

The day of the 26th annual NYC Tartan Day Parade finally dawned with beautiful clear, sunny skies.

We were honoured to be invited to a pre-parade brunch at the Carnegie Corporation of New York by Kate Newburger for some much-needed fuel.

Andrew Carnegie is a unifying symbol of the purpose of NYC Tartan Week – to celebrate Scots and their contributions to the United States.

Then on to the parade – Andy and the Highlander and WeeBox were well represented, from our subscribers to our makers, Andy’s fans and followers, our 160-strong clan marched proudly and loudly down 6th Avenue to be greeted at the end by Grand Marshal, Scottish actor Dougray Scott.

The NYC Tartan Parade host Iona MacGowan is a dear friend and did an incredible job. She said: “Together, Andy, Amy and their WeeBox community embody everything we love about this celebration: friends, fun and pure Scottish spirit.”

One of our makers, Eilidh of EJ Designs, came all the way from the Outer Hebrides and said: “It was an amazing experience that I will never forget and great exposure for my small business. I’m thankful that WeeBox encouraged me to join them as I could not have done it alone.”

Drea, a WeeBox subscriber and winner of our ‘NYC Trip for Two’ competition said: “Words cannot express the gratitude that I have. You gave me the opportunity to walk in a giant parade to celebrate my Scottish heritage, one that I have honoured since I found out that I was Scottish.”

Tartan Day New York Committee President Kyle Dawson said: “We were thrilled to collaborate with WeeBox this year as one of the sponsors of our second annual NYC Tartan Week Mòd. Amy brought the same enthusiasm and passion she shares with the WeeBox Clan at the NYC Tartan Day Parade to our Mòd, elevating the experience for all participants as we continue to grow the event.

“It is the spirit of collaboration we continue to strive for during NYC Tartan Week – providing opportunities for businesses, creatives, artists, entrepreneurs and more on both sides of the pond to develop deeper personal connections with Scottish heritage in America.”

Overall, I think Andy the Highlander summed it up best.

He said: “NYC Tartan Week was everything we could have hoped for and more, the atmosphere, the people, the events and of course, the tartans!

“It’s such a special celebration of Scotland and it was such an honour to meet our supporters from all around the world.

“It’s so touching to see how much Scotland means to people from all around the world and especially those who have proud Scottish roots and ancestry.”

Ingredients

• 300g smoked haddock fillets
• 1 root of fresh turmeric
• 1 small piece of ginger
• 6 tbsp of olive oil
• 2 tbsp lemon juice
• 1/2 tbsp white wine vinegar
• 1 tbsp of soy sauce
• 1 chilli, finely sliced
• Fresh dill

Method

1. Carefully slice the haddock fillets thinly in a diagonal direction with a sharp knife
2. Using a microplane, grate the ginger and turmeric root. Mix the olive oil, lemon juice, vinegar and soy sauce together in a small pan.
3. Add ginger and turmeric to the dressing. Gently warm it up and leave it to infuse for an hour.
4. Place the slices of fish on the serving plate. Spoon the dressing over and leave to marinade for at least 15 minutes before serving. Garnish with a few slices of chilli and a bit of fresh dill.