SCARBOROUGH ROUND TABLE 88: April 2008

Tuesday, April 29, 2008

15th April - Glaves Butchers

A big thank you to Mr Brian Glaves and Family for this fascinating insight into the how our meat is produced. We enjoyed a talk on current regulations, challanges facing the industry and spanish vets. Then a good look round the abatoir and meat fridges. His son skillfully prepared a side of beef in front of us, in the shop downstairs. We then wolfed down steak pies, chips and peas at the Cayley arms afterwards. Very Yummy. Two guests also present were Chris and Rob.

1st April - Snooker.

Ok its my fault, I didn't give out good directions! A night of high scores and Kung Po's at the Kam Sang.

18th March - Indoor Rifle Range

Letting some of these guys loose with firearms, what were they thinking? As it turned out we learnt one thing. If Craig is pointing a rifle at you, better run fast as he's a crack shot. Jim wasn't too bad either. We enjoyed a nice buffet to top the evening off.

19th Feb - 10 Pin Bowling

A competative evening at Fantasy Forest on the Seafront, followed by more Curry at eastern Paradise. A good turn out again and nice to see Stewart, a guest that evening.

5th Feb - Scarborough Urban Renaissance

A talk from Nick Taylor on the past, present and future of our lovely town. We met in the upstairs of Cafe Cielo on the Sandside.
http://www.scarboroughsfuture.org.uk/

25th Jan - Burns Night

A fine evening at the Coachman Inn, Snainton. Great turn out by all the gents and excellent kilt by Jim.

Ye Pow'rs wha mak mankind your care,
And dish them out their bill o'fare, Auld Scotland wants nae skinking ware, That jaups in luggies; But, if ye wish her gratefu' prayer,

Gie her a Haggis!

A superb 3 course meal followed by poetry, memorable speeches and lots of falling down juice. Shame about the piper who I booked but didnt turn up! http://www.coachmaninn.co.uk/

Whisky Region Tasting Notes by Jim

Highland
Full-Bodied, Medium-Sweet, Pronounced Sherry with Fruity, Spicy, Malty Notes and Nutty, Smoky Hints.The Highlands is by far the largest of all the whisky producing regions and offers you the greatest variations of style. You will find some of the best known distilleries in this region.
Lowland
Light, Medium-Sweet, Low or No Peat, with Fruity, Floral, Malty Notes and Nutty Hints.The Lowland region lies South of an imaginary line that runs from Greenock on the West coast of Scotland to Dundee in the East. Most of the Lowland malts produced in this region end up in blends – so beware when thinking it could be the cheep stuff! Malts from this region are light in colour and have quite a dry finish.
Speyside
Medium-Bodied, Sweet, with Smoky, Fruity, Spicy Notes and Floral, Nutty Hints.Speyside has always been at the centre of whisky distilling in Scotland. Lying between Inverness and Aberdeen in the Grampian mountains, there are no less than 84 distilleries producing whisky. Over half of all Scotland's distilleries are located in Speyside. Speyside malts are typically the sweetest of all Scotch Whisky Malts with delicate floral flavours.
Islay
Full-Bodied, Dry, Pungent, Peaty and Medicinal, with Spicy, Feinty Notes.Islay is located in the Inner Hebrides of Scotland. The island is often lashed by sea winds and rain, these elements certainly have a say in the whisky produced their. Islays surface is very flat and consists largely of peat, which has a huge influence on the flavour of the whiskies produced here. Islay whiskies are the strongest flavoured of all Scotch whiskies and tend to be dry and peaty. They are renowned for their strong peaty smokiness which comes from burning peat fuel which they use for malting the barley. Islay whiskies are very often described as being very smoky and medicinal, salty and sea weedy with a dry finish and sometimes with quite a bite and a smell of phenol. Considered by some to be an aquired taste.