“You’d waken with the peewits crying across the hills, deep and deep, crying in the heart of you and the smell of the earth in your face, almost you'd cry for that, the beauty of it and the sweetness of the Scottish land and skies.”


’Sunset Song’ Lewis Grassic Gibbon


 In his 1930s novel, Gibbon looked back to his childhood in the Mearns, Aberdeenshire, as a poignant evocation, a love song for the landscape, language and farming life. North East Scotland is renowned for its rich agricultural and fishing heritage, synonymous with Aberdeen Angus beef and seafood from the North Sea. It’s also home to the spirit of Scotland where whisky production is based on natural resources - toasted barley, water from mountain streams and smoky peat from the moorland. The Aberdeen-Angus breed developed from


the early 19th century from black cattle known locally as “doddies” and “hummlies.” Hugh Watson of Keillor Farm, the McCombies at Tillyfour and Sir George Macpherson-Grant of Ballindalloch were the early pioneers in establishing the greatest beef breed in the world, known for its tender, flavoursome meat. The region is a picturesque tourism destination with


its rolling countryside, fast flowing rivers, dolphin watching, golf courses, Royal castles and whisky distilleries. Stay awhile to explore and sample exemplary cuisine around the Luxury Scotland collection of hotels. At The Marcliffe, Aberdeen, The Conservatory Restaurant specialises in chargrilled beef, from fillet steak to chateaubriand, supplied by McIntosh Donald, Portlethen, butchers dating back for 100 years. The seafood menu boasts local lobster caught by Jonathan Penny and langoustines landed by Jimmy Buchan, the Skipper of Amity Fish Company. Peterhead is Europe’s largest white fish seaport,


while Fraserburgh specialises in shellfish, with numerous fishing harbours all around the coastline. In bygone days, the Scottish Herring Lassies salted, gutted and packed the Silver Darlings from port to port.


“Pray, try the wild-roe’s tender meat, sic fine in texture – sure, a treat!”


The Dee is one of the best salmon rivers in the world - 3,000 caught this season already, including the prime Pacific Pink salmon. Anglers also fish for salmon and brown trout on the River Don. John Ross Jr, (Aberdeen) produces hand Smoked Salmon and holds a Royal Warrant as fish merchants for Her Majesty the Queen - Balmoral Castle on Royal Deeside is the Scottish family summer palace. Venison and game are also sourced and exported widely from Highland estates, such as Mortlach Game specialising in wild roe deer, red deer venison, rabbit, wood pigeon, partridge and pheasant. 


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