Twice a year the UK Bushcrafters get together to share skills and learn new ones. Where better than Glen Tanar, where the river and woods give great scope for Bushcraft. The group camped out, so had plenty of time to explore and enjoy being outdoors.
The Ranger Service was able to introduce the guys to some of Glen Tanar’s wildlife: a short walk gave sightings of deer and raptor. In return, the group did some hefty scrub clearance.
By chance, a group of teenagers from Harlaw Academy were camping nearby, as part of their Duke of Edinburgh expedition. They were shown round the bushcrafters camp and introduced to new techniques to be more at home out of doors with less.
This season we are holding a competition that will put an end to fishy tales of the one that got away. Each fisherman that enjoys a cast this season on any of our 4 beats and lands a salmon is eligible to enter the competition and will be encouraged to show off their catch by posting pictures and videos on to our facebook page. This is a friendly competition that we thought all our fishermen would enjoy taking part in.
The first prize on offer is a weekend for up to 4 people in one of our luxury self catering holiday cottages. The second prize is a made to measure Dee wading jacket worth £265 which is being supplied by Hilltrek Outdoor Clothing in Aboyne. Third prize is a bottle of the Dalmore Dee Dram whisky and some of Glen Tanar’s own venison.
The four beats at Glen Tanar are Headinch & Cambus O’May, Deecastle, Waterside and Ferrar and Craigendinnie. These stretch over 16 miles and have yielded an average of 120 salmon catches per season over the past five years. For more information please contact us on (013398) 86451.
Keep up to date with the progress of the competition on our facebook page.
The Chapel of St Lesmo here at Glen Tanar was the wedding venue for Major Pip Tattersall to marry her sweetheart, Sergeant Stuart Delamere-Wright this month.
Pip from Tarland, Aberdeenshire, is the only female to have passed the nine week course to become an Army Commando. Despite two failed attempts, she overcame the physical challenges through sheer determination for her right to wear the green beret.
Pip met her sweetheart, Stuart, at an Army snowboarding championship in Austria.
We would like to wish them both a long and happy future together.
As of today, 1st December 2011 we are selling freshly cut Christmas Trees grown on the Estate. We have 4 varieties to choose from, Norway Spruce, Scots Pine, Lodgepole Pine & Noble Fir. We also have a variety of sizes available so pop along and choose your tree today! We have a selection of other seasonal gifts for sale including jams & chutneys made here by Liz from Liz’s Larder. The nursery is open now 7 days a week up to Thursday 22nd December 2011.
This year, a pair of red kites nested and successfully bred at Glen Tanar Estate after an absence of more than a century. The natural recolonisation of the birds also marks the return of the species to the Cairngorms National Park.
For the full story please click on the following link –
http://www.rspb.org.uk/news/297906-return-of-the-glen-tanar-glead?utm_source=rss&utm_medium=feed&utm_campaign=News
Glen Tanar Ballroom cannot just be hired for weddings, parties & corporate activities as Olav Strand experienced on Friday 28th October 2011. He contacted our events team Jane & Leanne and arranged to hire the Ballroom for a couple of hours on Friday evening in order to surprise his girlfriend with his marriage proposal.
Megan and Olav met here 2 years ago whilst both attending a friend’s wedding in the Ballroom. Megan accepted Olav’s proposal 
and after enjoying their surroundings with a glass or 2 of champagne and canapes supplied by Liz’s Larder they left to carry on their celebrations and start arranging their up and coming wedding.
We would like to wish you both a huge congratulation from everyone here at Glen Tanar!
On Saturday 17th December 2011 we are holding a Christmas Ceilidh here at Glen Tanar Ballroom from 7pm – 1230am. This event is open to everyone from couples, groups of friends and colleagues looking for a Christmas night out.
Arrive to a glass of warming mulled wine & enjoy a selection of canapes followed by a hearty plate of Glen Tanar Venison Daube & dessert (vegetarian option available on request).
Catering and cash bar by Hudson’s catering then dance the night away to the amazing Celtic Ceilidh band Laverock.
Tickets are £32.50 per person. To pre-book your tickets please contact (013398) 86150 or ballroom@glentanar.co.uk
Dr Jens Haufe, of the Forestry Commission Training Branch held a course in continuous cover here at Glen Tanar on September the 16th. Trainees that attended came from both the Forestry commission and private sector forestry managers. The focus of the course was appropriate methods of continuous cover forestry for the conditions in the North-east Scotland. This is a type of forestry management that aims to avoid the clear felling of large areas of woodland and to minimise the impact of tree felling on the environment and the scenery.
Dr Haufe was trained in these classical management techniques in Germany, where this type of forestry has been practised for centuries. It has been less popular in Scotland generally where the main aim of foresters has been concentrated on expanding the woodland cover. The students visited two areas of woodland here where selective felling has been carried out, to learn from the estate’s experience.
Try this delicious recipe for a crumb topped fish pie. This is one of Liz’s favourite recipes, written down for you to enjoy.
Ingredients
1lb salmon fillet
1lb cod fillet
0.5lb smoked haddock fillet
0.5lb large raw prawns
0.75 pint double cream
1 large onion
1 red pepper
4oz blanched garden peas (frozen work)
2oz butter
1oz dill or parsley
Fish stock cube
Salt & pepper
12oz fresh white breadcrumbs
2 cloves of garlic
3oz grated butter
4oz grated cheese (I use a strong Scottish cheddar)
Pre-heat oven to 180c/fan 160c/gas 4.
Cooking Instructions
Cut the fish into 1 inch cubes as far as possible and place in a pan with the cream, dill, stock cube and seasoning. Poach gently until the prawns are just turned pink then remove from the heat. Add the peas to the pan at this stage.
While the fish is poaching, dice the onion and pepper and gently sweat off with the 2oz of butter. When softened place these in the base of your pie dish.
Pour the fish and cream mixture onto the onion and pepper and leave to cool.
Meanwhile mix the grated butter, crushed garlic, grated cheese and breadcrumbs together in a large bowl. Place on top of the fish and bake for 20-25 minutes until crisp and golden brown.
Serve with vegetables or salad.
Forestry, Wildlife | Robyn | 
May 2, 2012 10:06 am | 
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