‘From Plough to Plate’ – Speyside Food & Whisky Tours

By | Mar 6, 2012

With a wonderful community of artisan food producers and more whisky distilleries than any other region in Scotland, the area of Speyside and Moray Coast has to be well worth discovering. Each year the Annual Spirit of Speyside Whisky Festival brings experts and enthusiasts to the region for a celebration of whisky through 100′s of events throughout the area.

This year, to provide a sense of what Speyside food producers have to offer, two full day ‘Plough to Plate’ tours are being launched. These will encapsulate the food and drink of the area, by combining an unforgettable whisky experience with an insight into the rich culinary and agricultural heritage of this attractive region.

The Spirit of Speyside Whisky Festival runs from 3rd to 7th May and the ‘Plough to Plate’ Tours are being held on Saturday 5th and Sunday 6th May.

The Saturday tour includes a chance to savour afternoon tea and a sample of the Queen’s favourite shortbread at Baxters and the chance to enjoy some of the best food in Scotland at award-winning Knockomie Hotel in Forres or at The Glenfiddich Distillery’s Malt Barn Restaurant.

The Sunday tour incorporates a visit to the ancient community of Benedictine monks at the 800 year old Pluscarden Abbey to sample their Gregorian chants and their home-made elixir of apple juice and honey – the alternative ‘spirit of Speyside’.

The Tour organisers hope this blend of whisky, music, food and fun will guarantee that visitors experience the true taste of the Speyside spirit of hospitality.

To find out more and book tickets go to www.spiritofspeyside.com

The Festival programme is on www.facebook.com/WhiskyFestival or www.twitter.com/spirit_speys

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