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Getting into the Spirit of the Whisky Kitchen at Dallas Dhu Distillery

1 May 2009


Lovers of Scotland’s national drink and of great Scottish cooking will be served up a treat at Dallas Dhu Historic Distillery on Saturday 2nd May.  To coincide with the Strathspey Whisky Festival, the authors of ‘Whisky Kitchen’ - Graham Harvey and Sheila McConachie - will be at the distillery near Forres to host a special cookery demonstration and sign copies of their award-winning book.

The couple, who run the Craggan Mill restaurant in Speyside, will also be presenting a unique recipe which they have created using the Dallas Dhu 1982 malt.

Graham, who was 2007 Spirit of Strathspey Chef of the Year, said: “Dallas Dhu is a wonderful testament to the art of whisky-making, which is such an important part of Scotland’s heritage, so we’re delighted to be celebrating our ‘Whisky Kitchen’ book with a cookery demonstration in such appropriate and historic surroundings.  

“We’re also very excited about having the opportunity to introduce the special recipe we’ve created with the Dallas Dhu 1982 malt – a delicious dish of venison with wild mushrooms. We hope visitors to the distillery will enjoy sampling it.”

Distillery manager Richard Green said: “We’re looking forward to welcoming Graham and Sheila and hearing all about the host of inspiring and varied recipes they’ve come up with in ‘Whisky Kitchen’.  For anyone who appreciates ‘Uisge beatha’ or ‘the water of life’ – and even those who are not whisky drinkers but do love fine dining – the book is a real delight.”

The event on 2nd May will take place from 10am, with the cookery demonstrations at 10.15 and 11.15am.  Visitors will also be able to enjoy tastings of Roderick Dhu and of Benromach Traditional until 4pm.  During the day Dallas Dhu Cask Strength 24-year-old will be on sale at the special promotional price of £130 (a reduction of £35), plus visitors will receive a free old photograph of the distillery.

Notes for editors

  • The picturesque distillery of Dallas Dhu was built in 1898 to produce malt whisky for Glasgow firm Wright and Greig’s popular ‘Roderick Dhu’ blend. Dallas Dhu is typical of many small distilleries which sprang up around the time to help quench the growing thirst for ‘Scotch’. While the march of change has transformed many distilleries and closed others, Dallas Dhu remains a perfectly preserved time-capsule of the distiller’s art.

  • The distillery (tel: 01309 676548) is situated one mile south of Forres off the A940. Postcode IV36 2RR.  From Inverness train station there is an Aberdeen to Forres Scotrail service and the distillery is 30 minutes walk from Forres station.  It is open all year and all week from 1 April - 30 September from 9.30 am to 5.30pm. Admission adult £5.20, child £2.60, concessions £4.20.

  • The attraction’s highlights include: the malt barn – the long two-storey warehouse where the chief raw material – barley – was turned into malt; the kiln – where the barley was dried over a lightly-peated fire; the mash house – dominated by the mash tun, a great cooking vat where the malted barley and water mixed to create a sugary ‘wort’; the tun room – housing the six great wash backs, where the yeast fermented the sugary wort into weak alcohol or ‘wash’; the still house – the spiritual heart of the distillery, where the weak ‘wash’ was transformed into fiery spirit; and the bonded warehouses – where the finished product was left to mature for at least three years.

  • Dallas Dhu Distillery is one of 345 outstanding heritage properties and sites in the care of Historic Scotland.  Ranging from prehistoric dwellings to medieval castles, and from cathedrals to industrial buildings, these include some of the leading tourism attractions in the country. Among the most popular are Edinburgh, Stirling and Urquhart Castles, Skara Brae, and the Border Abbeys.  For further details of all of Historic Scotland’s sites visit:

  • Historic Scotland’s Mission is: to safeguard Scotland’s historic environment and to promote its understanding and enjoyment.

  • Historic Scotland is delighted to be supporting the 2009 Year of Homecoming with a series of initiatives including family trails, spectacular events and the creation of a Homecoming Pass for heritage attractions in association with other heritage organisations. 2009 is the 250th anniversary of the birth of the great Scottish bard, Robert Burns, and Homecoming Scotland 2009 is an events programme celebrating Scotland's heritage, culture and great contributions to the world. Visit for details.

  • Sheila McConachie and Graham Harvey’s Craggan Mill Restaurant is in Grantown on Spey, Moray, PH26 3NT. Tel: 01479 87228.  The couple have spent considerable time learning about and understanding the individual characteristics of different Scotch whiskies.  This has enabled them to perfect a range of recipes designed to complement or contrast these. From traditional Scottish recipes to contemporary creations, Graham and Sheila’s ‘Whisky Kitchen’ presents over 100 tempting and easy to follow recipes including starters, main courses, sauces, desserts and baking. The book was an award winner in the Gourmand World Cookbook Awards 2008. For details, visit Published by G.W. Publishing (in March 2008). Hardcover, full colour photography, 228 pages, 255 x 200mm, priced £19.95 UK, ISBN 978-09554145-3-4.

For further information

Rebecca Hamilton
Marketing and Media Manager
Marketing and Media
0131 668 8685 / 07788 923871