Honey has been harvested on the moors for centuries – possibly for as long as two thousand years!

Man long ago discovered this wonderfully sweet, rich ingredient from nature. Heather honey (Gaelic – mil) is reputed to be the best in the world and is exported to many countries across the globe.

Honey has amazing healing properties and is still used today for ailments such as coughs and colds, or beauty products. Honey is a natural source of energy – the original Olympian athletes took honey before competing, and our modern-day athletes still do the same.

Honey was used to sweeten food many centuries before sugar was discovered – why not try some of our recipes using honey.

Scotch whisky (Gaelic – uisge-beatha) is a natural drink, distilled from golden barley and wheat with the clear waters that flow down the peaty moors and glens.

The tradition of distilling and maturing Scotch whisky has evolved over centuries and many of the secrets have been passed down from generation to generation. The earliest documented record of whisky being distilled in Scotland was in 1494.

   "Uisge Beatha -
       the water of life...."

At this time, whisky was known as uisge beatha – the water of life – as it was highly rated for its medicinal qualities!

Until 1831 all whisky produced in Scotland was of the malt variety – now there are two kinds; malt and grain whisky. Malt is used to make blended whiskies or to provide us with our wonderful array of ‘single malts’. Grain whisky however, is combined with malt to produce the famous ‘blends’.

The spring water from which it is produced determines much of the flavour of each whisky – much of this water is derived from moorlands.

Scotch whisky is famous across the world and is now exported to more than 200 countries!

Whisky has been used as an ingredient in cooking for centuries from cocktails to puddings.

Farming is an important part of moorland life. Many upland farms breed sheep for meat and wool.

The meat from sheep (Gaelic – caoraich) is wonderful with a flavour all of its own and can be used in a variety of recipes from bridies (pasties) to curries!

There are three categories of meat derived from sheep - lamb (Gaelic – uan), from sheep less than 1 year old; hogget from a sheep 1-2 years old; and mutton (Gaelic – muilt-fheòil) from a sheep 2 or more years old. Each type has its own distinct flavour and texture – lamb is tender and mild and can be cooked quickly, whereas mutton needs cooked slowly and it is full in flavour.

Mutton was originally the name given to meat that was sold after Christmas but now generally refers to older sheep meat. Traditionally sheep were kept for their wool and the meat was just a by-product, so mutton was the meat taken from the ewes and rams that were no longer used for wool production.

Throughout Scotland wool has been used in many different ways: from jumpers and jerkins to mittens and muffs!

Wool is one of the most complex, breathable fibres on earth and can absorb up to 30 times its own weight in water.

Wool is used in both hot and cold climates and is made into clothing fabric, yarn, felt and carpets – it can even been used as insulation in houses. Low-grade wool, not suitable for domestic use, is sometimes used as mulch at construction sites to prevent soil erosion.

Saddle pads for horses' saddles have been made from wool for centuries – the first record of this dates back to 747BC.

And, of course, there is the wonderful array of sheepskin products available from rugs to slippers, and who doesn't possess a chamois leather cloth for their car!

Cattle have been reared on moorland farms for many generations.

They provide meat, leather and fertilizer and are an important aspect of many moorland farms.

The meat from cattle falls into two categories– veal and beef.

Veal is the meat from calves whilst beef is from mature cattle.

Veal is very tender meat, much lighter in colour than beef and can be cooked quickly – beef is darker and can be denser in texture.

Both provide us with a multitude of recipes for everyday use or elaborate dishes, from 'mince an' tatties', veal escalope and even traditional mincemeat!

  "The meat from cattle...      provide a multitude
          of recipes..."

Leather - Derived from cattle is used in many ways – traditionally it was even used to make tankards and jugs, but now is used mainly for belts, bags, shoes, saddles and upholstery, to name but a few.