Date: 17th December 2017
Route: Ballindalloch to Grantown-on-Spey (Speyside Way)
Pick up times: Inverness (8:00), Forres (8:40), Elgin (9:00).
Arrival: ETA Ballindalloch (turn at Cragganmore Distillery): 10:00
Return Journey: Grantown (Dep 19:00) – Inverness – Forres – Elgin
Cost: Bus fare is £15 and the cost of the meal is £25, which includes a glass of wine.
This years Christmas walk is part of the Speyside Way from Ballindalloch to Grantown-on-Spey. Details of the walk can be found on Walkhighlands.
The coach should arrive at Ballindalloch at approximately 10:00. The coach will then go round to our destination (Grantown-on-Spey). The walk is approximately 14 miles and should take between 5 and 6 hours (probably nearer 6 hours given some of the festivities that make be taking place). This should mean that we would arrive at our destination, The Grant Arms Hotel, by 16:00. I would expect the meal to be served between 16:30 and 17:00 – which will allow us 2 – 2.5 hours for our meal, celebrations and Presidents speech and awards. We will be leaving the hotel at 19:00 and be returning to Inverness by 20:00/20:30 and, finally, arriving at Elgin by 21:00/21:30. In the event of adverse weather or difficult road conditions then a shorter walk will be undertaken.
Alternative suggested walks include staying on the coach until Cromdale, which would then mean about a 3 mile walk, following the Speyside Way, to Grantown. Other options, would mean staying on the coach until Grantown, where there are at least 3 alternative walks:
- Circular walk around Anagach Woods, which is approximately 7 miles and should take about 3/3.5hours.
- Around Beachen Wood, approximately 4 miles, and should take about 1.5/2hours.
- Viewpoint above Grantown which is about 3.5miles and should take about 1.5/2hours.
You could, of course, walk some of the Dava Way or Speyside Way from Grantown although you would need to do a “there and back” walk.
I have sent out a zip file of these routes and gpx files to your email.
Menu Choices
STARTER:
Freshly made Carrot, Leek and Ginger Soup (V) Scented with Crème Fraîche
Fillet of Hot Smoked Salmon Topped with Prawn Marie Rose, served with Rocket Leaves and Granary Bread
Trio of Venison Salami, Smoked Venison and Sliced Chorizo Sausage From the Great Glen Smokehouse, simply served with a Tomato Cider Chutney and Seasonal Salad
Sauté of Fresh Mushrooms (V) Tossed in a Creamy Peppercorn Sauce and served with Toasted Garlic Bread
MAIN:
Roast Breast and Leg of Grampian Turkey With a Sage and Onion Stuffing, Bacon, Roasted Chipolata Sausages and a Natural Gravy
Roast Sirloin of Scottish Beef topped with a Mushroom, Bacon, Thyme and Red Wine Bordelaise Sauce, served with a Yorkshire Pudding
Grilled Fillet of Wester Ross Salmon resting on a Crisp Potato Rosti, garnished with Prawn Tails and Fresh Asparagus, bound in a Rich Tomato Cream Bisque
Spirals of Fusilli Pasta (V) tossed with Red Peppers, Sunblushed Tomatoes and Broccoli Florets, all bound in a Creamy Basil Pesto Sauce, dusted with Freshly grated Parmesan Cheese
DESERT:
Lemon Curd and Vanilla Cream Mousse With Fresh Raspberries and Highland Shortbread
Warm Sticky Toffee and Date Pudding With Whipped Dairy Cream and Butterscotch Sauce
Belgian Chocolate and Roasted Hazelnut Brownie With Vanilla Ice Cream and Strawberry Sauce
Peppered Crowdie Cheese Served with Crisp Celery, Green Grapes and Crisp Crackers
Freshly Brewed Tea and Coffee served in the Capercaillie Bar
If you have any food allergy or any special dietary requirements please let your server know. The food on this menu may contain Gluten, Eggs, Fish, Nuts, Milk, Celery, Mustard, Sulphites, Lupin, Shell Fish and Soya
Names and menu choice to Gordon Eccleston as soon as possible!