MINMORE'S PRESS ROOM
                                                    

                          The Minmore Olympic rowing, canoeing and rafting team start training on the River Spey for London 2012


The following article was recently published in The Derry Journal & Donegal Democrat in Ireland:
Chasin a wee dram

by Tim Hedgley

When William Grant, the founder of Glenfiddich, began building his modest distillery more than a century ago; he could hardly have dreamt that Glenfiddich would one day be the world’s favourite single malt Scotch whisky, sold in 180 countries worldwide.

The distillery lies in Dufftown, a small town in the Speyside region of the Scottish Highlands. When Mr Grant started making whisky there, he was also not able to call on fast travel connections, such as the www.flybe.com flight to Aberdeen. Through skill, hard work and determination, the single malt Scotch whisky created by the family turned out to be truly exceptional. So recently I jumped on the www.flybe.com flight to Aberdeen and drove on up through the highlands of Scotland to see what all the fuss has been about.

Arriving in by plane from Belfast, it’s clear that Aberdeen has one of Scotland’s most enchanting skylines.

The granite buildings such as Marishal College, His Majesty’s Theatre and St. Machar’s Cathedral give the city its distinctive look, whilst historical Old Aberdeen and the fishing village of Footdee have an incredible air of time gone by.

The old town retains a fantastic range of first class restaurants and some say the best nightlife for many hundreds of miles. Interestingly this is Scotland’s third largest city. I wasn’t able to spend much time in the city, as my destination was the distilleries further out into the countryside but I shall be returning again and provide you with a comprehensive guide to this north-eastern city.

After leaving Aberdeen I headed west on the A96, at Huntly I took the A920 to Dufftown - the home of Glenfiddich. This journey will take around 1 hour 20 minutes. The stills, which are cared for by Glenfiddich’s own expert coppersmith, are exact replicas of the original stills William Grant used.

The oak casks which give Glenfiddich its distinctive golden colour are still tended by The Glenfiddich Distillery coopers and most importantly, the water from the Robbie Dhu Springs is still used throughout production, including the on-site bottling of Glenfiddich which today remains the only single malt in the Highlands to be distilled, matured and bottled at its own distillery.

The water source is so important to the character and integrity of Glenfiddich that the family owns 1,200 acres of the surrounding hillside to protect it. Today, Glenfiddich has grown to become the world’s favourite single malt Scotch whisky. Today over three quarters of the bottles of Glenfiddich which leave the distillery each year are sold overseas, continuing an extraordinary export record and bringing enormous satisfaction and enjoyment to Scotch whisky drinkers the world over. When you are travelling along the whiskey trail, it’s just as important to ensure you have a accommodation prepared in advance, because at most times of year, the Highlands of Scotland are a busy place. I used the internet to secure my bookings and used the visit Scotland website - www.visitscotland.com - and discovered the beautiful Minmore House in Glenlivet, Banffshire. Tel: +44 (0)1807 590378 (www.minmorehousehotel. com).

Minmore House is an elegant stone built country house standing amid the magnificent scenery of the Glenlivet Crown Estate in Speyside. The Hotel is a short distance (2 minutes walk) from the famous Glenlivet Distillery and there are 4 acres of landscaped gardens for you to enjoy, take a beautiful walk and admire their wonderful wildlife. But be warned, the Minmore has a real problem .... you will find it difficult to leave the hotel because of the fantastic food!

The Minmore continues to win numerous awards including Scottish hospitality award winner, the Andrew Harper Grand award and a Scottish Hotel of the Year Award - the list goes on and on. This beautiful hotel offers a four-course Gourmet menu which is changed on a daily basis. The sumptuous menus are freshly prepared using the highest quality ingredients and the best of local produce. The Minmore also have their own hens, so eggs are free range and they use the herbs from their extensive garden and bake all their own bread. Dining here truly is an experience. Victor Janssen, General Manager and Head Chef, is absolutely passionate about his cooking and it’s clear he has passed a lot of knowledge onto his son Marcus, who works alongside him. Both of them are utterly dedicated to producing memorable meals of the highest calibre, to which the visitor's book bears testimony.

All the staff are expertly trained and whilst nothing is ever out of place, Camilla and the rest of the front of house team ensure the whole experience is relaxing and revitalising. After dinner drinks in the paneled bar with the other guests is a great nights entertainment. It’s only after you leave the hotel do you realize there are no televisions in the rooms (there is an emergency one for special events!). “The lack of televisions is so conducive to great chat, it makes for a fantastic evening,” explained Lynne Jansen (The real manager!) and how right she was.

Beautifully decorated bedrooms with little touches such as chocolates and an afternoon tea to die for, make this a real jewel in the Scottish highlands. Excellence is best described as doing the right things right - selecting the most important things to be done and then accomplishing them 100% correctly - that’s the way this wonderful hotels works.

With dinner, bed and breakfast costing as little as £90 you will find it impossible to leave this charming hotel. Interestingly I had a few more distilleries to visit before my return to Belfast but after having visited Minmore House and two of the ‘G’s - Glenlivet and Glenfiddich - it was really difficult to spare any more time.

Be assured though that in the Highlands a heavenly combination of whisky and water awaits you, encapsulating the true spirit of Scotland.

A unique trail of some of the world famous malts and distinctive distilleries. Moray is truly malt whisky country but that’s not all Moray is famous for. Baxters of Speyside, Walkers Shortbread and Johnstons of Elgin Cashmere are just a few of the world-renowned names found here.

Other attractions in the area include Castles at Brodie and Ballindalloch, Elgin's magnificent Cathedral, known as 'the Lantern of the North’ and glorious gardens. Walk the Speyside Way from the coast, with its beautiful beaches and fishing villages, through the fertile plains of the Laich of Moray, following the River Spey to the dramatic Grampian Highlands.

There is no doubt that the highlands of Scotland provide an interesting variety of things to do and see, and some wonderful places to stay.

It’s only a short hop on the plane and you can really have a wonderful time. I checked out the www.flybe.com website on Tuesday and got flights to Aberdeen for as little as £50 return including taxes.

So go on - treat yourself!

 

                                                                                               MANY HAPPY RETURNS VICTOR

                                                                                  
                                                               For those of you not in the know, Victor celebrated his 60th birthday on the 5th May 2008 
                                                               and was presented with this cake on the evening of the Glenfiddich Gourmet Whisky Dinner,
                                                                                     held at Minmore over the 2008 Whisky Festival weekend.





Minmore House has been awarded 
                       
                        The Amazing 
                Afternoon Tea Award

at The Scottish Hotels of the Year Awards 2008.


http://www.scottishhotelsoftheyear.com/




The Northern Scot
Final cake walk for Speyside cook
Written by Fiona McPherson, Friday 28th September 2007

It will be apron at the ready for a Speyside cook who will be keeping her fingers crossed her whisky-laced cake lifts the spirits of judges in a national bake-off.  Lynne Janssen from Glenlivet has been shortlisted for the Jane Asher Home Baker of the Year competition and will battle it out with four other finalists from across the UK in the final at the Good Housekeeping Institute in London next Thursday.

She will be serving up her chocolate, whisky and yoghurt cake with crispy coconut topping to a panel of expert judges led by actress turned writer and cake-maker Jane Asher, along with celebrity chef Brian Turner and food experts from publications including "The Observer", "Good Housekeeping" and "Prima". Mrs Janssen, who is general manager at the three star Minmore House Hotel, along with her husband, Victor, serves up the cake as part of the hotel's very popular afternoon tea.

"I entered the competition on impluse months ago now, just for fun, and had forgotten all about it so it was a lovely surprise when I heard I was going to be in the final. I hope it will be a great baking event," she said. "I had to send in one of my own original recipies. I do all the baking here and the cake is always an absolute winner. Afternoon tea is a real old-fashioned event. It has a drop of whisky in it to give it a real Scottish feel and it has to be a malt. My mother is a great baker and I learned a lot from her. I am really excited about the competition and the final should be a brilliant experience." 

A record number of entries were received for the annual competition, the aim of which is to remind people that baking is fun for men and women of all ages and backgrounds. Open to anyone over 16 the Home Baker of the Year Competition focuses on finding the most interesting and tastiest recipe from entries submitted.

Miss Asher said: "We've had a phenomenal number of entries this year and whittling them down to five has been a difficult task. I'm looking forward to the final and would like to wish all the finalists the best of luck. We are all becoming more conscious of what we eat and one of the benefits of cooking and baking at home is knowing exactly what has gone into it. We have a very strong baking culture in the UK and I want to help this continue for generations to come. There is so much pleasure in baking a cake for tea or making some biscuits with children - it certainly isn't something just for special occasions. I am extremely proud of our competition. It gives me the chance to meet some really creative and enthusiastic people. There are some great cooks out there - some who perhaps don't even know it yet!"

The winner of this year's competition will recieve a grand prize of a luxury spa weekend in Scotland for two at the Westin Turnberry Resort, as well as exclusive items from Jane Ashers new home collection.


SAVEUR

The Saveur 100 "Our favourite foods, restaurants, drinks, people, places and things" Jan/Feb 2007 Edition

At No 40:

Most Spirited Restaurant
While in Speyside, Scotland's most prolific whisky-making region, we had no problem quenching our thirst in style.  Fortunately, our appetites were similarly satisfied by a glorious meal at the MINMORE HOUSE HOTEL RESTAURANT, on the Glenlivet Estate.  There was a warm bowl of pea soup fleked with mint, smoked fillets if wild salmon from the river Avon and a juicy medallion of red venison topped with duck liver foie gras and red wine sauce with chocolate. Every last dish presented by the husband and wife cooking team of Victor and Lynne Janssen was made with local ingedients for a repast that was fresh, inviting and deeply comforting. Perhaps it's Speyside's fare that's the real pride of the glen

Written by Elizma Nolte
Wednesday, 21 September 2005 SA Times discovers a warm South African home in the heart of Scotland. In the heart of the Scottish Highlands, amid peaceful rolling hills dotted with ancient castles and whiskey distilleries, is hidden a warm South African welcome. Minmore House Hotel is steeped in Scottish tradition and surrounded by magnificent scenery, but it's the generous and personalised hospitality of South African couple Victor and Lynne Janssen that is growing its reputation as a luxurious retreat. Situated halfway between Inverness and Aberdeen on the Glenlivet Estate - consisting of nearly 90 square miles of glens forests and moorlands - Minmore is the perfect weekend hideaway from London. We rent a car at Aberdeen airport and leisurely pick the long way round to Minmore, stopping to take in the royal family's own Scottish retreat: Balmoral Castle. After a morning of fresh air and glorious views, including a delightful sighting of at least one scraggy Highland cow, we arrive at the elegant country house. Lynne helps us settle in as if we are personal guests in her home. There are only 10 bedrooms in what was formerly the home of George Smith, the founder of the Glenlivet Distillery. Each has its own character and name - we are appointed to The Glenlivet, the bedroom of Mr Smith himself. The four-poster bed and large bay window with two lazy seats inviting us to enjoy the sweeping views over the countryside while sipping on complimentary samples of whisky is almost enough to convince us to stay room-bound for the remainder of our visit. But there is far too much to see and to do at Minmore. For starters, there is Lynne's famous afternoon tea to be enjoyed. An assortment of home baked scones, cakes, cucumber sandwiches and shortbread tower high on silver plates. Lynne offers me what looks like a sausage roll and I'm surprised to bite into the familiar taste of bobotie - just one of the many small ways the Janssens find of fusing their South African culture with their Scottish surroundings. While we sip on our tea, there is a commotion as the fly fishing party, led by Lynne and Victor's eldest son, Jurie, arrives home to show off their catch of the day. Minmore has 1.5 miles of salmon and sea trout fishing on the River Avon and another three miles on the River Livet, Yuri explains. The number of people allowed to fish at any given time is strictly controlled - the upside of which is that when Minmore takes out their guests for a day of fishing, they are guaranteed not to spot another fisherman for miles around. Yuri with his peaked cap and pants tucked into his Wellington boots looks like the perfect Scottish boy scout - belying the fact that he grew up and first learned to fly fish on the rivers of KwaZulu-Natal where he and his brother Marcus grew up. After moving to the UK a few years ago, both the Janssen children now help out at Minmore during their university breaks. You can tell they miss home, especially the sunshine - but, despite the gloomy weather, Scotland has a plenitude of outdoor delights. Minmore also arranges grouse shooting and deer stalking and Marcus tells me that there is a short window period in October when the seasons overlap and you can attempt to catch a trout, shoot a grouse and stalk a deer in one day. Very few have ever succeeded. The Glenlivet Estate is also a hiker's paradise, offering numerous walking and cycling trails, as well as horse riding, clay pigeon shooting and some of the best golfing in the country. It's more than enough to work up an appetite and there is always an air of anticipation as guests dressed for dinner gather in the oak panelled bar for an aperitif. Victor, who is from Dutch descent, and Lynne, whose own roots are Scottish, met and married in South Africa and ran a series of award-winning restaurants in KwaZulu-Natal - including La Popote, L'Artiste and the Manna House. Victor moves around the bar, personally briefing each party of guests on the menu for the evening. He is absolutely passionate about his cooking and any stay at Minmore is a culinary adventure. Each meal on the four-course menu brought forth from the kitchen is a masterpiece in its presentation and contains only fresh local ingredients. The restaurant has been awarded five stars by Taste of Scotland for its fine Scottish produce and it's not hard to see why. A typical dinner at Minmore might start with fresh butternut squash and orange soup, followed by west coast king scallops seared and baked in a lobster sauce, before you are presented with a rack of highland lamb grilled with a crust of rosemary and garlic served with haricots blanc, roasted fennel, carrot, parsnip and ginger smash and dauphinoise potatoes. Another evening you might be confronted with hot smoked wild salmon followed by a breast of young Gressingham Duck, glazed with honey and served with a rosemary jus. Raspberry cream brulee, hot chocolate fondant or one of Minmore's favourite souffles provide a sweet ending, before you retire to the bar for coffee and some homemade Minmore Fudge that no one ever seems to have the room for. With the log fire blazing against the Scottish chill, this is an ideal time to choose a nightcap from the Janssen's selection of over 100 malt whiskies. Minmore is situated in the heart of Scotland's Malt Whisky Trail and Lynne arranges an after dinner tutored whisky tasting for us, where we learn how to taste, describe and compare various whiskies from the region. The local expert from the Glenlivet Distillery shares a wealth of knowledge and interesting titbits on the history of the drink and dispels many of the myths in my mind, such as that whisky should be enjoyed on ice or that adding water kills its taste (in fact, ice kills the taste and a drop of water brings out the flavour). The next morning, Marcus arranges two mountain bikes and we set off to explore the picturesque countryside, with its quaint little bridges over lush rivers, glorious views and historical remains of castles. We cycle all the way to Ballindalloch Castle - one of the few privately owned castles to have been lived in continuously by its original family. The Macpherson-Grants have resided there since 1546 and its current Laird, Clare Macpherson-Grant Russell, has turned it into a well-preserved tourist destination, which tells the history of her family and gives a real-life glimpse of castle living. We return to join an excited fishing party in the lounge for tea - there was no catch on this day, but they cannot stop talking about the picnic lunch Lynne prepared for them on the banks of the river, fully set on a white table cloth right down to the detailed fresh flower arrangement in the middle. It's personal touches like these that make guests return year after year and we too vow to return and spend more time at Minmore to fish and walk and shoot and recharge our London-weary souls. Glenlivet, Banffshire AB37 9DB Tel (01807) 590378 Fax (01807) 590472] E-mail enquiries@minmorehousehotel.com Website www.minmorehousehotel.com

The Press & Journal Saturday April 5 2003

A well-kept secret offers rich rewards ______________________ Minmore House Glenlivet. Tel (01807) 590378 _________________________

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SITUATED in its own grounds in the beautiful setting of Glenlivet Estate in the heart of Speyside, Minmore House is a small 10- bedroomed hotel which is rapidly earning a reputation for providing its guests with a very special kind of personalised hospitality. Acquired three years ago by the present operators, Victor and Lynne Janssen, who arrived in Scotland after many year's of running their own highly acclaimed top ranking restaurants in South Africa, the Minmore experience will be a well-kept secret to many readers but as will be apparent from what follows, discovery will bring its own rich reward! The rural location means that most clients will have to travel some distance, and in order to maximise the enjoyment of the occasion, the marketing emphasis is on offering a package consisting of afternoon tea and overnight stay with full breakfast to complement the main event that is dinner. On arriving we were warmly welcomed by Lynne (who operates front of house while Victor leads in the kitchen) and immediately shown to our rooms. The bedrooms are commodious and tastefully appointed and, as befits the, location in the centre of malt whisky country, a dram of the produce from the neighbouring distillery is offered to help along the process of relaxation. After settling in we retreated to the surroundings of the lounge where, before a roaring log fire, we enjoyed the delights of afternoon tea, the highlight of which was an abundance of fresh home baking including scones, shortbread, chocolate and icing drizzle cake and a mouth-watering house speciality, curried mince rolls. Naturally we were unable to resist indulging to excess in this mini feast and the next two hours or so were spent walking in the surrounding open countryside thus ensuring that by the time dinner came round we were ready for the challenge. There is no dinner a la carte choice offered at Minmore although every effort will be made to accommodate any special dietary requirements. While we were relaxing in the oak panelled bar over a pre dinner drink and despite the restaurant being virtually fully booked, Victor went round each dining group in turn to explain in some detail the menu for the evening. A plate of rich and creamy butternut squash soup started our meal on a high note greatly enhanced by Lynne's secret recipe - whole ground flour bread liberally topped with an array of nuts and seeds. This was followed by a piping hot dish of crunchy king prawns cooked in a delightful escargot sauce. The main course offering was rack of lamb deliciously coated in a rosemary crust, cooked to perfection in accordance with each diner's chosen preference, and accompanied by pommes dauphinoise, carrot and parsnip mash, roasted fennel, haricot beans and mint sauce. Without taking anything away from the splendid qualities of the other dishes, however, the absolute piéce de résistance was the hot apple and calvados soufflé dessert which quite simply was a treat to die for - light, fluffy and Wonderful! From the ample wine list we chose Bourgogne Pinot Noir 2000 and found it well up to expectations while the Saussignac dessert wine we favoured was an ideal match with the soufflé. We rounded off dinner with coffee and home-made fudge in the bar and it is testimony to the excellence of the meal we enjoyed and the feeling of well being it generated that we were able to resist the temptation of the 100+ malt whiskies on offer! Prior to departure the next morning we were fortified by a generous cooked breakfast including fresh eggs collected barely an hour earlier from the Janssens' very own flock of hens. In addition to the luxurious delights provided within the house, which in themselves give more than sufficient reason to justify any journey however long, Minmore has 11/2 miles of fishing on the River Avon and three miles on the River Livet. Your hosts will also be happy to assist with the organisation of a variety of other activities such as pony trekking, clay pigeon shooting and field sports. Victor and Lynne Janssen can be justifiably proud of what they have created at Minmore which is well deserving of its place in the higher echelons of any league table of the finest eating places Scotland has to offer - it really is that good! As an added bonus, at an inclusive cost of around £100-£120 per person which covers overnight accommodation, afternoon tea and breakfast, in addition to dinner, it represents very good value for money.

Try these exclusive Minmore House recipes for yourself

Guinea Fowl à la Minmore Ingredients for six persons: 3 guineafowls at approx 90Ogrms 150g butter 2 medium onions finely chopped 1 leek finely chopped 2 carrots finely chopped 3 sprigs celery finely chopped 6 bay leaves finely chopped 18 juniper berries 5ml. fresh thyme 5ml crushed black peppercorns 30ml tomato paste 6 rashers smoked bacon 250mI chicken stock 375ml tawny port wine 15ml cornflour 30ml flour 120g blackberries 6 branches of fresh redcurrants 6 sprigs fresh lemon thyme salt and freshly ground pepper to taste Cut the supremes including the wing bones and the legs of the guineafowl. Cut up the remaining carcase into small pieces. Season the supremes and legs with salt and freshly ground pepper and dip into flour. Pan fry in hot butter until golden brown. Arrange finely chopped vegetables, guineafowl carcase, juniper berries, bay leaves, thyme and crushed peppercorns in a roasting tray. Place the fried guineafowl pieces on top of this mixture and lastly, drape the bacon rashers on top of the guineafowl. Seal the roasting tray with tinfoil and steam for 30 minutes in a preheated oven at 200C.

Raspberry Pavlova Roll 6oz egg whites 6oz castor sugar 1tsp vanilla 1tsp vinegar 1 punnet fresh raspberries 600ml cream 1 tbsp whipping cream First, take a 19x29cm swiss roll tin and line it with baking paper. Set the oven to 300/150. Whisk egg whites until stiff peaks form and gradually whisk in castor sugar until dissolved, then add vinegar and vanilla essence. Spread into a lined tin and place in a pre-heated oven immediately turning down the oven to 120 and cook for 15/20, minutes, or until it is firm to the touch and pale. When cool, turn out on to greaseproof paper and peel the backing paper off. Whip the cream and fold in sugar. Spread most of the cream over the pavlova and top with- the raspberries, reserving some for decoration. Roll up the pavlova in the same way as you would a swiss roll and decorate the top with remaining cream and raspberries.

"THE ABSOLUTE PIECE DE RÉSISTANCE WAS THE HOT APPLE AND CALVADOS SOUFFLE DESSERT WHICH WAS QUITE SIMPLY A TREAT TO DIE FOR"

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