January 2012

It’s been a slow start to the year as far as apple juice is concerned, but a fantastic start to my retirement. That happened on December 24th 2011 and my retirement is only from Royal Mail. I can’t say that I’m sorry not to be working for them any more, but that has more to do with the last 3 years and not the previous 8 years. Good luck to Royal Mail-you’ll  need all the luck you can find- and an awful lot more besides- if you’re going to survive in these times-much cheaper to send an email than to buy a stamp!

But enough about the past.  Now that I have much more time, Cuddybridge Apple juice is going to be good this year. We have already launched our new mix-APPLE and SCOTTISH SEA BUCKTHORN. It’s gone down well, but we need to put a great deal of publicity behind it and we don’t have sort of cash!

I’m into doing much more of the accounts-although we have found a great help in that area and she’s called Christine. I think that without her knowledge about Sage I would be wallowing in paperwork. Great lady!

We are currently re-painting and re-doing the new pressing room at Kailzie Gardens. Our biggest problem is the floor. We painted it, but it has lifted so now we are about to put down a synthetic resin floor. Don’t know how it will work-trial and error, really.

Exciting times in the autumn that will involve The National Trust for Scotland, and we want to go for a few awards this year. We’ll be  busy next month getting everything in place.

February

January was always going to be a difficult month-it is usually is, but it doesn’t help to have most of the Press telling us that we don’t have any money! I do find it difficult to get my head around the squabbling between Labour and the current  ’lot’ that we have over what should be done to relieve the problem. As far as I can remember it was the Labour crowd that got us into it and now they appear to suggest that they have the answers! I suppose that politics for you!

Anyway, we have some new apples and a load of new, good orders and that always brightens me up. The Apple and Sea Buckthorn drink is starting to sell well-we’ve only another month and bit before the berries will be no more until October. Time to get the freezer filled up. However you need a good freezer, as the Buckthorn juice won’t freeze until it reaches  minus 18 degrees!

The Cuddybridge glass saga has finally been resolved-they should all be ready by the end of next week. I think they look great, but I maybe a trifle biased!!

Pressing room floor is still not down-it needs to have all the old paint removed or the resin won’t ‘take’ to the concrete floor. Another weekend gone.

We have to arrange a photo shoot for all manner of uses,but the first  event is the Scotlands Food and Drink Awards and our photos are all a bit jaded. I have some ideas and so I’m looking forward to seeing what the results will be like.

Been asked to take a stand at the Foodies event in August at Holyrood Park. For very obvious reason that is a very busy time of the year for apple juice and we only have just enough time to supply our growing number of customers. Last year we doubled our output from the end of July until mid September, so I’m afraid we had to decline.

However on the plus side,we are going to take a stand at the weekly Stockbridge Market. Just need to sort out the dates but hopefully we’ll be there before the end of February. Really looking forward to it, as I have always enjoyed taking part in markets and exhibitions. I suppose it goes back to the days when I exhibited at   the Paris Agrictural Show and SHEM( the superb Paris clothes and fashions exhibition). In fact the site of the Stockbridge Market reminds me of the daily French markets that abound in that capital.

Come along-it should be great fun!

MARCH

After a hectic 3 weeks we have put together the submission for the Foodservice section of Scotland’s Food and Drink Excellence Awards. Even If I do say so myself, I think ours is quite good!  Firstly  I must give a great dal of the credit to a great PR  Lady-Debbie Byers of Beeline PR in Glasgow. Without her unflappable attitude and ability to do things with a computer that I could only  dream of, we have a most credible entry. Also a huge ‘Thank You’ from the 4 chefs and owners who sent me testimonials

Its all in, so now we can do is sit back, get back to squashing and… wait. I’ll let you know what happens.

The Cuddybridge glasses are now in service-pop into The Scottish Cafe or Centotre in George Street, Edinburgh and sample the juice in the glass. They are great!!

We are also involved with Interface-they are the ‘bridge’ between us apple squashers and the universities. Its a good idea as we have a number of problems that need solving especially with Sea Buckthorn. So its good to think that we maybe able to get them solved and understood, and we can then get ready for the next seasons crop.

So far, the year has been good to us and I have a great feeling that it could just continue throught the coming months.

Stockbridge Market

Looking forward to our first Market event on Sunday. The weather forecast is looking good and we have made quite a lot of juice so hopefully we will do well.

Look again on Monday and see what happened!

The market was a great success.  Not only did we sell a lot of juice but the humour, the chat and the happiness of the day was outstanding. I always think that these markets, or shows, will be a bit clique and every time I attend them I find that they are most certainly not! You get all sorts and types, both behind and in front of the stall.  The vast majority are only too pleased to taste, smell or drink what’s on offer and if they like it, they buy it!

We will be back every fortnight-if you buy the juice then remember to bring back the empty bottles and we will re-use them.

Talking of Markets- we are also doing the Borders General Hospital Market this year. It is on one of the car parks at the Huntlyburn hospital starting on Saturday April 7th starting at 10.30am. If you are in the area, why not pop in and see what’s on offer. Not only are we going to be there with juice, but also the husband and wife team that take our left-over pomace will be there! So you can taste the juice and enjoy some superb pork sausages that have been raised on Braeburn or Pink Lady apples. How’s that for reducing your carbon shadow!

Shakespeare

As I’m sure you are aware, this year is the 400th annivsary of the birth of that chappie William Shakespeare! There are a whole host of activities taking place over the year and the Borders is not missing a trick or two about the good Bard.

Shakespeare at Traquair will be happening as it has for the last 20 years or so. The promanade version of all the plays that they have done have been excellent and this year be be just as good , I’m sure.

My acting days are reduced to being the 29th spear- holder character and so I have moved onto the front of house(or in this case front of garden!) To add a bit of zest to this year’s production, we are launching a new, apple juice based cocktail.

We have two superb cocktails that have been designed for us by the great crew at Centotre (103 George Street, Edinburgh). Maria- excellent head barman- is the person responsible for all the hard work and the non-alcohlic cocktail is the very best that I have ever tasted. Can’t tell you how good it is. What to find out for yourself? The come along to Shakespeare at Traquair.

For all the details just nip along to their Facebook pages for dates, times etc.