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Blair Castle celebrates reopening with alfresco food and drink market

The Perthshire castle is reopening next month and set to host an open air festival of local food, drink and crafts.

Published: April 19, 2021
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To mark its reopening, Blair Castle, the picturesque white turreted ancestral home of the Dukes of Atholl, is hosting an open-air arts, crafts and food fair that features Scottish makers and producers.

With the message to ‘buy local’ and enjoy shopping in person, the fair will play host to a variety of small businesses selling a wide range of handmade gifts from art and textiles to Scottish produced gins, beers and food.

As well as had crafted items such as jewellery, ceramics, ironwork and hand poured candles, visitors can also enjoy a range of street food, cheeses, game, confectionery and tastings from local distilleries and breweries.

A one-way system around the outdoor fair, generous spacing, guides and sanitising stations throughout will make for a safe and enjoyable experience for all the family within the historic setting of Blair Castle and the Atholl estate in Perthshire.

Organised by Exclusively Highlands and open from 10am to 5.30pm, on Saturday and Sunday, 1-2 May, entrance to the market is included in either the Garden or Garden and Castle ticket price. Booking in advance is required.

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Catriona Sutherland, head of marketing at Blair Castle said: “It is wonderful to be able to open up again and the fair is a great way to welcome back visitors to the Castle and estate.

"Alongside our gardens, trails and Castle tours, it means there is something for all the family to enjoy a full day out.

“We’ve put in place Covid-19-secure measures, including one-way systems and plenty of hand sanitisers to ensure everyone feels safe, while still maintaining that delightful sense of getting back to some normality.

"Not everyone wants to shop online and we all need to indulge in a little retail therapy: it will be a great weekend."

To find out more and book, please visit the castle's website.

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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