Neil Wardlaw, head chef at the Speyside’s Station Hotel, gives us a Scottish sweet sensation with this delightful twist on Christmas dessert.

  • 20
  • 2
  • Medium
Even although it is the busiest time of the year for the kitchen team at Speyside’s The Station Hotel, Christmas is special and we thrive on the pressure, as well as the buzz and atmosphere that sweeps through the hotel. The hotel opened in Spring so this is our first Christmas which makes it even more of a milestone. What’s important to any cook – whether at home or in a hotel – is to use the best quality ingredients, to do as much preparation in advance before guests arrive and also to share the workload by delegating duties; you may be surprised, but even the youngest family members will enjoy having their own ‘task’ to take care of. While trifle and Christmas pudding may be traditional favourites to round off the festive feast, we’ve been offering diners something a little bit different with our Honey Crowdie Cheesecake which has been a really popular choice. With double cream and port, it’s decadent and divine, but it’s nice to try something different without losing sight of our wonderful Scottish flavours. You may be surprised at how quick and easy it is to construct and as for the taste – it’s simply sensational.


  • 8oz crowdie
  • 1/4 pint of double cream
  • 3 tbsp of honey
  • 6oz crushed short bread biscuit
  • 1 punnet of red currants
  • 1 punnet of blackberries
  • 1 punnet of blueberries
  • 1/4 pint of port
  • 2oz of sugar


Honey Crowdie Cheesecake

1. Mix crowdie, cream & honey until it stiffens.

2. In a pan bring to boil the sugar and port. Simmer and add the berries. Remove from the heat

3. On a plate sprinkle crushed shortbread

4. Pipe some crowdie mix onto a plate

5. Scatter some berries on plate and garnish with mint sprigs


Honey Crowdie Cheesecake. Picture: Station Hotel

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