How are you celebrating Robert Burns night on 25th Jan?

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With less than a week to go you don’t have to be Scottish to celebrate the life and works of Scotland’s national poet, Robert Burns, on the 25th of January.  Why not invite friends and family over for a Burns Night party? Include a mix of traditional dishes such as cock-a-leekie soup and spiced haggis, neeps and tatties followed by clootie dumpling or crannachan for dessert washed down with a small glass of warming malt whisky. And don’t forget some shortbread or Scottish tablet to nibble on whilst you all recite your favourite Burns poems.

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Here at Sugar & Spice we have a selection of whiskies and Scottish produce to help you add that all-important finishing touch to your supper table.  Our Burns Supper recommendations are as follows:-

Robert Burns Single Malt
This is the official Isle of Arran Distillery Single Malt endorsed by The Robert Burns World Federation. Made from 70% Bourbon Casks and 30% Sherry Casks, this light aromatic Single Malt is ideal for drinking with your haggis.

Robert Burns Malt

Walkers Shortbread 
With a vast range to choose from, our favourite as a ‘gift tae gie’ to your host or to your guests ‘tae go’ is their classic Keepsake Tin of four of their most popular mini shortbread varieties.

Keepsake Tin

Arran Handmade Chocolates
Keeping with an Ayrshire theme doesn’t everyone love some chocolates with their coffee after dinner? The Arran Chocolate Factory produce chocolates for Arran and chocolates for us.  If you haven’t tried them already we have 12 to choose from, all hand picked and boxed while you wait.

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If you’re still stuck for ideas on holding your own Burns Supper then download this handy eBook for all you need to know.  All that’s left to do is have fun and enjoy!

Slainte!

How do you make ice cream?

It all starts with great ingredients…Sugar, Milk, Double Cream – and lots of it!!!

First we put all the ingredients into our pasteuriser and blend them all together for a couple of hours, leave it overnight and then we have our basic mix to start the day.

Making ice cream

Toni in the ice cream invention lab making today’s flavour

As you can see we add some extra ingredients, all natural and fruit-based and these are mixed into our base mix and poured into our blast freezer.

The end result is 5 litres of absolutely fresh ice cream which is manually fed into a stainless steel napoli container and hand-mixed with all sorts of goodies such as Oreo Cookies,  Clottted Cream Fudge, Scottish Tablet, Chocolate Chip or Bubblegum Millions.  This is Geraldo’s award-winning artisan ice cream at its very best.

Taste and try, give us your verdict on: www.facebook.com/sugarandspicelargs