Aigas Field Centre
Aigas Field Centre

Lady Lucy’s Minestrone Soup

24 October, 2017. Posted by Aigas Field Centre

Every week our guests comment on Lady Lucy's delicious soups - so we have decided to share a few secret recipes with you! Serves 8 Ingredients: 4 tablespoons of olive oil 2 onions, peeled and chopped 8 rashers of bacon, cut into 1" (2.5cm) bits 2 cloves of garlic, peeled and finely chopped 12 oz - 1lb (350-450g) white cabbage, cut into thin strips 2 large carrots, peeled and diced 2 potatoes, peeled and diced 4 sticks of celery, thinly sliced ½ pint (300g) red wine 2 15oz (450g) tins of chopped tomatoes 2 pints (1.1l) chicken stock salt and freshly ground black pepper ½ teaspoon of sugar ½ teaspoon of dried basil 7oz (200g) tin of baked beans grated parmesan cheese Method: In a large saucepan
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Strathconon

24 October, 2017. Posted by Aigas Field Centre

Of all the days out I have done during my time at Aigas, Strathconon has been one of the days I have done the most with guests. Being a deer estate, it is always a pleasure to see our largest land mammal, the red deer (Cervus elaphus), especially in the rutting season. The trees are now changing into warm, golden, autumnal colours and this, with the addition of roaring stags, is a real immersion of Scottish nature! Here are a few photos of why it is such a beautiful valley and some of the wildlife that can be encountered here… [easingslider id="1508"] Photos and words by Aigas ranger Emilie Shuttlewood

Walking and Wildlife, July 2017

18 October, 2017. Posted by Aigas Field Centre

Ronald and Ute, from The Netherlands, kindly sent us this wonderful album with images from their stay here in July on one of our Walking and Wildlife programmes. Scroll through the album below to see what they got up to!

In Awe at Udale Bay

16 October, 2017. Posted by Aigas Field Centre

Our trip to the Black Isle started spectacularly for the guests, with twelve or so bottlenose dolphins swimming alongside the Ecoventures boat. Whilst I waited for the group to return from sea, I spent two hours scanning the shore line in Cromarty Bay with a telescope and, after only spotting a few gulls and redshank (Tringa totanus), I was glad to move on. We stopped just before Udale Bay to observe two rafts of about a hundred greater scaup (Aythya marila) that were drifting close to the shoreline - a rather extraordinary view, we spent a long time watching these elegant birds. In the distance there was the odd cormorant (Phalacrocoracidae), bobbing grey seals (Halichoerus grypus) and a handful of red-breasted mergansers (Mergus serrator). After about 30
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Red Squirrel Sightings at Aigas

10 October, 2017. Posted by Aigas Field Centre

Here at Aigas, we’re having great luck with our new red squirrel hide. The hide is very cosy with a turf roof. It has been up for a month now and since then we’ve been topping it up with peanuts and hazelnuts. The squirrels are very partial to the hazelnuts - they are now caching them for winter. The hazelnuts also provide the squirrels with almost all of the nutrients they require (peanuts alone don’t provide much calcium or vitamins). I was lucky enough to have a great squirrel encounter last week. As I was passing the hide I was caught in a sudden downpour so decided to take shelter inside. After around twenty minutes there was a scratching sound on the back wall, which travelled upwards
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Fungi are the Future!

3 October, 2017. Posted by Aigas Field Centre

Since starting work here at Aigas I have become quite a fungus fanatic, the mysterious nature of this kingdom of life absolutely fascinates me and I hope to pass this love of all things fungi onto others! Did you know that fungi are classified within their own kingdom? Many people don’t, it is only in relatively recent years that the study of fungi started to be carried out separately from plant science. This is understandable, fungi are mostly found in the same habitats as plants and like plants they do not move. However it is incredibly sad that fungi have been overlooked and understudied for so long, as they are not only fascinating but also crucial to life as we know it. Despite their close association with
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