EXPLORING MORAY FOREST, SCOTLAND

We spent some time chatting to Neil Gordon, who manages the pinewood forest of Pluscarden, in the northern Scottish Province of Moray. The extracts of scots pine and heather which build the luxury fragrance in our new Scots Pine collection are sourced from this very forest.

 

PINE IS A FRAGRANCE ASSOCIATED WITH CHRISTMAS, WHAT OTHER FRAGRANCES REMIND YOU OF CHRISTMAS?

For me, pine is one of the scents of the forest, and is present all year round. Particularly Christmas scents are those that I associate with my Mother’s cooking at that time of year: Christmas Cake and Christmas Pudding, especially. Needless to say, I try to blank out the memory of Brussels sprouts simmering for hours!

 

CAN YOU TELL US AN UNUSUAL FACT ABOUT PLUSCARDEN THAT OUR CUSTOMERS MIGHT NOT KNOW?

Pluscarden Forest is close to Elgin, but is closer still to Dallas – the original village of less than 200 souls, though, not the one in Texas, USA!

 

IMMERSING ONE’S SELF IN NATURE HAS MANY BENEFITS, HOW DOES WORKING IN THE FOREST OF PLUSCARDEN BENEFIT YOU?

That depends on how one defines “working”! The concept of ‘forest bathing’, originally from Japan, is one that I fully comprehend: spending time in amongst trees, where there is the sound of the wind in the leaves and the creaking of branches in stronger winds. There is also the play of light and shade coming through the forest canopy. It brings on a sense of well-being and calm, releasing tensions and worries that have built up since last being within the woods.

On the other hand, when harvesting is taking place (and the noise levels are greater), there is the knowledge that what is being harvested is supplying so many economic niches: larger logs go for construction timber; smaller ones go for decking, fencing and the construction of pallets; the smallest usable timber (‘small roundwood’) goes for paper and cardboard, fibreboards such as plywood, or for wood chips to provide a renewable fuel source for properties such as schools, hospitals or farms. What people do not usually realise is that all these products come from the one tree!

 

WHAT IS ONE THING OUR CUSTOMERS COULD DO TODAY TO CONTRIBUTE TO FOREST CONSERVATION AND SUSTAINABILITY?

When purchasing wood products, one can look for the PEFC or FSC forest certification logos. These provide assurance as to the appropriate management of woodlands and the timber supply chain. However, all woodland in Britain that receives grant aid is required to comply with the UK Forestry Standard, even if not certificated with PEFC or FSC. So, British timber tends to be sourced from well-managed woodlands. Also, except in specific circumstances, there is a requirement to replant all land where timber has been felled in Great Britain – and, I believe, in Northern Ireland – so that the forest resource is not diminished.

 

WHAT IS YOUR FAVOURITE NOBLE ISLE COLLECTION?

Oh! That’s a difficult one! Given that this pine and heather fragrance has not been released, yet, I think I would have to opt for ‘Wild Samphire’. Its freshness and what I perceive as the slight aroma of ozone is great first thing in the morning. My wife always insists on your ‘Rhubarb Rhubarb!’, though!

 

WE HAVE READ THAT PLUSCARDEN IS HOME TO SOME INCREDIBLE WILDLIFE, WITH RUMOURED SIGHTINGS OF LARGE WILDCATS, WHAT’S THE MOST SPECTACULAR NATURE SIGHTING YOU HAVE WITNESSED IN THE FOREST?

I would take tales of “large wildcats” with a pinch of salt! However, wildlife is ever-present. I see roe deer fairly frequently, there. Many years ago, my Father saw a capercailzie in one of the old growth pine stands from where the material for the extracts in this fragrance was sourced. I have not been so lucky, in Pluscarden, and evidence of their presence has not been seen for some time. The geographic range of capercailzie is shrinking, despite the best efforts of woodland managers across Scotland over many years.

 

ARE THERE ANY INSTANCES OF WILDLIFE OR FLORA AND FAUNA THAT WERE IN NEED OF CONSERVATION THAT ARE NOW THRIVING IN THE FOREST?

It is some years since we conducted an audit of the flora and fauna in Pluscarden. However, our 25-year-old native woodland (Caledonian pinewood style) planting scheme is developing very well, with the typical undergrowth, as well as the fungal and insect life, present. This, of course, ensures the presence of the many bird and animal species that feed on these.

 

WHAT IS YOUR FAVOURITE CHRISTMAS TRADITION?

There are 3 things, in fact. Firstly, there is the exchange of Christmas cards. Retaining contact with folk I’ve not been in touch with for a while prevents those lines of communication from sundering altogether. I know that people are tending to the electronic for ‘cards’, or donations to charity, these days, but, to my mind, it is always nice to get something through the post that is not a bill! Secondly, there is the fact of being able to go out to one of our woods, and selecting our own Christmas tree. (This is not a practice I advocate for those who do not own woodland, though!) Thirdly, and very importantly, there is the presence of family and friends to celebrate the birth of Christ with.

 

DO YOU HAVE A FAVOURITE PART OF THE FOREST THAT YOU VISIT OFTEN?

What people tend to overlook is that a forest changes all the time. Trees are living entities: they are planted, or self-seed; they grow over many years; and, they die – either through harvesting or excessive age. Each stage of the growth cycle is wonderful, and benefits different parts of the natural world, but it does mean that a newly planted area will grow, and the canopy will close over, before thinning begins to open up the forest again, prior to felling the final crop. The subsequent replanting brings the woodland cycle back to the young saplings again. So, a ‘forest’ never stays the same. However, there is a ruinous cottage, in Pluscarden. It’s more a pile of stones then anything else, but it has a certain melancholy to it, that makes me wonder about what took place, there, when it was inhabited, and why it was abandoned.

BRITAIN IN A BOTTLE… INTERVIEW WITH OUR TRUSTED ELDERFLOWER & GOOSEBERRY EXTRACT GARDENER IAIN DAVIS FROM THE LOST GARDENS OF HELIGAN

Q1. PLEASE TELL US BRIEFLY ABOUT THE ORIGIN OF THE LOST GARDENS OF HELIGAN?

Following the outbreak of World War 1, 13 men from the Heligan Estate enlisted to fight for their country. The sad loss of 9 Heligan staff lead to the gradual decline of this once magnificent 200-acre estate.

On Monday 16th February 1990, The Lost Gardens of Heligan were rediscovered from the brambles of time. Today, Heligan remains one of the most loved and romantic gardens in the UK, appreciated as much for their beauty and mystery, as for the ground-breaking restoration project – the largest in Europe.

Q2. WHAT DO YOU LIKE TO DO WITH YOUR SPARE TIME WHEN NOT WORKING?

I really enjoy walking coastal pathways and looking at what is growing, then finding a spot to take in the breath-taking Cornish scenery.

Q3. WHAT IS THE FAVOURITE PART OF YOUR JOB/ROLE?

Watching the next generation of horticulturalists develop with the traditional skills needed to succeed.

Q4. DO YOU HAVE A FAVOURITE NOBLE ISLE PRODUCT OTHER THAN SUMMER RISING AND WHY?

Yes, and it would be because Beetroot is my favourite food product and I love the fact you are using this within your range….so it is Fireside! Love the name as well.

Q5. CAN YOU TELL US AN INTERESTING FACT ABOUT ELDERFLOWER AND GOOSEBERRIES GROWN IN YOUR GARDENS?

With Gooseberries I am always astounded by the amount of Vitamin C released which is very high. They are also extremely high in fibre and a valuable source of manganese and Potassium and Vitamin A.

A fully ripe Gooseberry will almost always be very sweet. They tend to be picked early for commercial purpose when they are quite sour for cooking purpose and thus I think popularity is kept restricted!

Elderflower obviously can be eaten and consumed by us, as can their bluish fruits…. but leave the unripe green berries, twigs and leaves as these are toxic. Also, be aware of other species of Elder as the Red elder berries are quite toxic!

Our Founder, Katy’s favourite Noble Isle recipe using Gooseberries and Elderflower, for you to try at home:

GOOSBERRY AND ELDERFLOWER JAM – MAKES 5 X 300G JARS

Gooseberries and Elderflowers are match made in heaven and normally come into season at the same time in late May, June – depending on the weather (obviously not this year!). Due to ripening together during the early summer months, they herald the beginning of the summer and hence our product name – Summer Rising. Make in the summer and eat in the winter to remind you of those balmy summer days.

Ingredients:
1kg x Gooseberries
8 heads x Elderflower
1kg x Granulated sugar

1. Put the Gooseberries into a large saucepan with 500ml of water. Now add the elderflower heads on top of the gooseberries. Cook gently until the berries are soft. Remove the elderflowers.
2. Add the sugar. Stir carefully, so as not to break up the fruit, until the sugar has dissolved, then bring to a full rolling boil and boil for 9 -10 minutes.
3. Remove from the heat, allow to rest for 10 minutes, then pot and seal.

P.S Also makes a lovely sauce for the BBQ, just add balsamic vinegar and heat up in a small saucepan. Once cooled and the flavours are mixed, spoon over the meat of fish.

SUMMER RISING IN THE BRITISH ISLES

In May 2012, we proudly launched Noble Isle in the British Isles. Two years on and we are growing from strength to strength. Our products are being enjoyed around the world by an increasing number of stunning hotels and retailers. We would like to thank our customers and partners for their continued enthusiasm and support.

With summer on the horizon, it’s time to swap the spicy, autumnal fragrances for the fresh and immaculate scent of Noble Isle’s Summer Rising. Featuring notes of Orange Blossom, Tangerine, Nutmeg and Cut Grass, Summer Rising ensnares the senses with the beginnings of summer.

Combined with the fine fragrance are Cornish extracts – a pair of squeaky clean British hedgerow companions – Elderflower and Gooseberry. They are as fresh to the senses as cut grass or a flute of crisp bubbly.

These two quintessentially British crops are harvested from the iconic Victorian Productive Gardens at The Lost Gardens of Heligan in Cornwall for just a few fleeting weeks each year. The delicate Elderflower and mouth-puckering Gooseberry are not only used in our Summer Rising Bath & Shower Gel and Body Lotion, but also find their way into exquisite cordials, fools, wines, jellies and desserts around the country.

These extracts are not only divinely fragrant but hold wonderful skin benefits too. Known as the ‘people’s medicine chest’, the elderflower has been employed for centuries in Britain to create infusions and tinctures for common ailments, and as a cooling natural skin toner. Gooseberries – faeberries in old English – meanwhile are charged with vitamin C and antioxidants.

Enjoy the early scents of summer.

GOLDEN HARVEST - THE TALE OF TWO SIBLINGS

We are proud of all of the extract provenance stories behind each of our fragrance collections; they represent relationships between two partners, collaboration, support and the creation of fresh, new ideas.

We thought it would be interesting to delve a little deeper and find out how some of these relationships came to be.

Perhaps the most heart-warming and unique of our provenance stories, is that of Golden Harvest, a collaboration between our Founder, Katy Simpson and her brother and his wife, Charles & Ruth Simpson, Founders of Simpsons Wine Estate.

As many of you know, the scent is a glorious blend of mellow fruitfulness inspired by fruits of the vine with notes of violet leaf, sun-ripened grape and green apple, embellished with the gentle fizz of juniper berry and antioxidant grape extract from the North Downs of Kent.

We use a blend of three English Grape varieties to create the aromatic golden fruit element in the fragrance. Just as the grape varieties are related, so are the two founders of the companies that came together to enable the collection to come to fruition!

Grapes are a natural anti-oxidant and have many skin benefits, so the perfect extract to use in a Bath & Body range. The grape extracts are supplied by the Simpsons Wine Estate, using their Chardonnay, Pinot Meunier and Pinot Noir varieties grown in Barham, near Canterbury. Golden Harvest is a true celebration of the best of British luxury products combining heritage, quality, performance, best ingredients and attention to detail. Both brands having been awarded with the prestigious Walpole Brands of Tomorrow award is a tribute to that!

“Noble Isle is renowned for the quintessentially British products and aromas that they use in their ranges. My sister Katy, is the founder and director of Noble Isle, and when she approached us about working together to produce a range celebrating English wine, we jumped at the chance! The grapes used to produce the products were from our first harvest at Simpsons and we are all delighted with the end result.”

C & R Simpson

MEET RHUBARB FARMER, JANET OLDROYD

Q: WHAT INSPIRED YOU TO START GROWING RHUBARB?

I left my job as a medical scientist to start our family but once the boys were born my father wanted me to take charge of the new rhubarb propagation techniques he wanted to adapt. Being quite handy with a scalpel I decided it was a more appropriate tool than the knives others were using. Such very small pot plants needed the careful touch, and we were one of the few growers to make it work. It all led from there really. My father’s enthusiasm and love for the crop was infectious, and what had laid dormant in me from my childhood took root (if you excuse the pun).

Q: WHEN DID YOU START YOUR BUSINESS AND WHO HAS BEEN INVOLVED FROM THE BEGINNING?

E.Oldroyd & Sons Ltd is a family business whose links with rhubarb began when my Great Grandfather (a Cambridgeshire strawberry grower) came to Yorkshire in 1930 and began growing rhubarb. My father clearly remembers the day his Grandfather took him behind that forbidden door where children were not allowed to pass. The sight before him took his breath away, such was the beauty of the growing crop. He instantly knew forcing rhubarb was what he wanted to do with his life.

Q: WHAT DO YOU LIKE TO DO WITH YOUR SPARE TIME WHEN NOT WORKING?

Farmers don’t get much free time, but when I do I love long walks with my seven dogs or taking my horse out, so all outdoor related.

Q: WHAT IS YOUR FAVOURITE PART OF YOUR JOB AND THE GROWING PROCESS?

It is very fulfilling seeing the crop growing well in the warm dark sheds and it always makes me feel proud when visitors gasp in amazement when inside the forcing sheds. Meeting the public to get their feedback is a bonus.

Q: CAN YOU SHARE WITH OUR READERS A SECRET COOKING RECIPE USING RHUBARB?

Rhubarb is so very versatile in cooking and I simply cook mine in a pan on the hob in pure orange juice, they just go so well together. Rhubarb and Custard is a much loved dish but I like to update it into something special like rhubarb panacotta or rhubarb crème brulee which both are simply rhubarb and custard.

Q: DO YOU HAVE ANY FAVOURITE NOBLE ISLE PRODUCTS – NOT JUST THE ONES CONTAINING YOUR EXTRACTS! ?

Whisky and Water is a favourite.

Q: CAN YOU TELL US AN INTERESTING, QUIRKY FACT ABOUT RHUBARB?

Rhubarb, originally called Rhabarbarum, is a native of Siberia and has been used as a medicine for thousands of years.

 

OUR FAVOURITE RHUBARB CRÈME BRULÉE RECIPE FOR YOU TO TRY AT HOME:

Ingredients:

For the rhubarb

450g/1lb rhubarb stalks, trimmed, cut into pieces
1 tbsp clear honey 1 orange, juice only

For the crème brulée

400ml/14fl oz whole milk
150ml/5fl oz single cream
40g/1½oz caster sugar
4 free-range egg yolks
1 vanilla pod, split
100g/3½oz demerara or icing sugar for topping

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the rhubarb, place the rhubarb pieces into a shallow baking dish. Squeeze over the orange juice and drizzle with honey.
3. Place into the oven and bake for 25 minutes, occasionally basting the fruit with the cooking juices.
4. Once the rhubarb is tender, spoon equal quantities into the bottom of four small heatproof dishes or ramekins and set aside.
5. For the crème brûlée, place the milk and cream into a pan over a medium heat. Bring to the boil then remove from the heat.
6. Place the sugar and egg yolks into a clean bowl and beat together until light and fluffy.
7. Gradually add the milk and cream mixture stirring well. Strain the custard back into the pan and add the vanilla pod. Stir over a very low heat until the custard thickens, then remove from the heat and remove the vanilla pod (you can rinse and dry it for use in other recipes).
8.Pour equal amounts of the custard over the rhubarb in the ramekins and leave to go completely cold.
9. Two or three hours before serving, sprinkle the top of each crème brûlée with the demerara sugar or icing sugar so they are each evenly and completely covered with a layer of sugar.
10. Place the dishes under a hot grill or heat with a cook’s blowtorch until golden-brown and melted. Allow the tops to cool, then place in the fridge to chill until ready to serve. Enjoy!

MEET THE PRODUCER: SARAH HUDSON AND THE STORY OF OUR BEETROOT EXTRACT

Our founder Katy Simpson is passionate about food and cooking – and, nine years ago she came across the The Bell in Skenfrith, a former 17^th century coaching inn, in Monmouthshire. A gem in the British Isles, Monmouthshire is known for its rolling green hills and babbling streams and is nestled in the south-east of Wales. At the time it was unusual for a restaurant or pub to have its own kitchen garden, most vegetables were standardised and generic, so Katy was mesmerised when she was served a plate of delicious heritage yellow, green and purple tomatoes during her visit. Katy was intrigued to find out more and went on to research beetroot and to create the unique beetroot extract, using three types of beetroot from The Bell’s organic garden, for our Fireside collection.

We caught up with Sarah Hudson, the own of The Bell in Skenfrith to find out more:

How long have you been growing heritage vegetables in the kitchen garden at The Bell and what prompted you to start growing your own?

We have been growing vegetables, fruit, herbs and flowers in our kitchen garden for nearly 20 years.  We have always championed locally sourced,seasonal and sustainable food and what better way to achieve this than to grow as much of it as you can – we certainly have plenty of space.  There’s nothing better than seeing Joseph Colman, our Head Chef, inthe Kitchen Garden with his cutting knife and basket! We also have great working relationships with a number of trusted local growers and suppliers.

What’s special about the growing conditions at the Bell in the Monnow Valley?

It’s the richness of the soil here which is perfect for growing all sorts of vegetables, fruits and herbs.  Importantly, with very little traffic here there is no pollution so the air is fresh and clean. We probably have a larger percentage of rainfall than the rest of the UK and the seasons are always very defined all of which makes for good growing conditions.

What do you love about beetroot?

We love the fact that there are many different heritage beetroots available in a variety of wonderful colours, all packed with vitamins, minerals and antioxidants – although only red beets have the cancer-fighting compound betacyanin.  It is also low in fat and so versatile that it can appear on a menu as a starter, a main or even a pudding dish. Many sports people drink it as a health juice. Beetroot is thoroughly good for you, tastes delicious and always a popular menu choice with our guests.

The bespoke extract we create for our warming Fireside Bath & Body collection uses a blend of organic red, yellow and white beetroots freshly picked from The Bell’s kitchen garden in the Monnow Valley. Beetroot is naturally rich in vitamins and minerals and as Sarah mentioned red beetroots also contain betacyanin which is a powerful anti-oxidant.

Katy’s inspiration for the fine fragrance used in the Fireside collection, which includes a warming Bath and Shower Gel, Luxury Body Lotion and a new Scented Candle, also comes from this former coaching inn in the Welsh foothills with it’s flickering fire, inviting leather chairs and oak beams. Fireside is a woody, oriental scent with notes warming notes of cinnamon, cypress oil and vanilla to help you create the perfect comforting atmosphere for a cosy night in.

You can shop our Fireside collection here and read our guide to the Monnow Valley in Wales here. 

 

INTERVIEW WITH GRAHAM GANNON, THE PENINSULA KELP COMPANY

We interviewed Graham Gannon, owner of The Peninsula Kelp Company, based in Strangford Lough, Northern Ireland, who supply us with natural Sea Oak and Samphire for the new Wild Samphire Collection.

CAN YOU TELL OUR READERS A LITTLE ABOUT WHAT YOU DO AND A TYPICAL DAY?

I have to work with the tides, sun, moon and the stars – when they align, I get to go to work. I chose my particular area of harvest to the best as I could to avoid heavy swells and high winds, but sometimes that’s just not possible! Mother Nature dictates my harvest times, so I am always keeping an eye on the weather and on the tide.

My day starts early. I pack my wetsuit, weight belt, knife, shears, fins, mask and my float and bag. I live about 5 miles from the sea so my commute is not bad. We lease my area of sea bed from the crown estate, it’s about a 400 m swim from the shore. Depending on what’s required (do I need kelp, dulse or sea lettuce) I swim to the areas in my rotational cropping plan allocated for that month and begin harvesting. Depending on the tide, sometimes I may have to dive up to 5 metres for a particular kelp or sea oak. When I have harvested what I need, I swim back to shore, towing my bag and float back. Then the long hours of work begin, we start the production process of washing the seaweeds, drying and milling. As well as supplying Noble Isle, we make a range of products such as, dulse crackers, sea weed butters, infused oils, seasoning and we also provide fresh sea weed to restaurants so I can be on the road doing deliveries.

 

HOW LONG HAVE YOU RUN PENINSULA KELP COMPANY?

The Peninsula Kelp Company has been going for about 3 years now. My wife and I run the business although we all dive for the seaweed, even our two girls who love the ocean. We are all happy to put a wetsuit on and harvest so it’s a great family effort and always a lot of fun. Every dive is different, there is always something to learn and we always enjoy a hot chocolate on the beach after.

 

HOW DO YOU COLLECT AND SOURCE THE SEA OAK AND SAMPHIRE?

On my area of sea bed, we have a particular section of reef that the sea oak grows in about 4 to 6 m depending on the tidal state, I free dive down and cut what I need using a knife or scissors. The samphire grows within the salt marshes of Strangford Lough, I have to take my foraging basket and walk across the marsh to find it!  It is beautiful and so peaceful, lots of interesting things to see and observe nature going about its’ business.

 

WHAT ARE THE BENEFITS OF SEA OAK AND SAMPHIRE?

I was brought up using Sea Oak and Samphire in soups, stews, pan-fried or over your daily-catch of fish. My grandmother always told me it was good for your immune system!

We use Sea Oak in our sea weed bath bags because of the beautiful oil that is secreted when it is exposed to warm water. It’s so good for your skin, hair and mental wellness.

 

BEST THINGS TO DO IN STRANGFORD LOUGH?

Strangford lough is two miles away from my home. On a good day with a southern breeze we can smell the sea! I have been diving, sea kayaking, paddle-boarding on it for the last 20 years. It truly is a beautiful body of water – the Vikings named it the place of strange tides. The Lough offers so much to do from beautiful scenery – lots of hidden gems to visit on both sides from small sailing villages, to bird sanctuaries, canoe trails, camping, wrecks on the sea bed dating back to the 16th century, amazing food and entertainment all the way around both coasts – there is something for everyone.

WHISKY & WATER: WHAT’S YOUR TIPPLE?

November always starts with a bang! As the smell of gunpowder hits your senses, crackling fires pop-up in every household and the dark nights are replaced with sparkly skies, it is feeling very much like the festive season has finally arrived.

Our Whisky & Water collection, is the ideal winter tipple to take you through the winter nights in style  – sophisticated, fragrant and best served in a long, hot bath!

Our friends at The Dunstane have provided us with their take on the famous Pina Colada – we look forward to hearing how it tingles your taste buds!

Ecosse Colada
Ingredients: 25ml cream washed Monkey Shoulder, 10ml Koko Kanu, 18ml Pineapple Syrup
Method: Build all ingredients in a Champagne Flute and top up with Soda
Garnish: Dehydrated Pineapple wedge