image credit: Keith Kirk

Dumfries and Galloway Wild Spring Festival 5 April – 5 May 2014

With nature awaking after the winter a host of species migrate home to spend the summer in Dumfries & Galloway.

The region is teeming with wildlife in spring, a special time of year which promises wildlife enthusiasts abundant opportunities to experience brilliant birdlife and amazing animals up close.

Dumfries and Galloway’s Wild Spring Festival, Scotland’s largest and longest running wildlife festival, will, in 2014, present its biggest programme with over 100 family-friendly events, many of which are free or charge a modest admission of under £5 per person.

Almost all events are led by wildlife experts from the region and take in natural delights from bats to badgers and from delicate moths to mighty sharks and not forgetting the regions cheekiest inhabitant the red squirrel. It is an excellent time of year to get out and explore the regions naturally inspiring countryside, forests and coastline (all 200 miles of it!).

Wilma Finlay Chairperson of the Wild Spring Festival said:

“This year will be our biggest and best festival and we’re looking forward to visitors from near and far coming along to witness some of the miraculous wildlife Dumfries & Galloway offers. There are so many wonderful experiences on offer for families and wildlife enthusiasts alike. Many of our events are free, our nature reserves and forestry visitor centres are second to none and what better way to enjoy the Easter holidays, than out in the fresh air exploring nature.”

Highlights from the programme include:

Stars ‘n’ Stripes Badger Watching at Caerlaverock WWT. Witness these fascinating nocturnal creatures from a cosy vantage point with a mug of hot chocolate in hand. (5 – 13 April, nightly)

Wilderness Canoe Trip at Galloway Activity Centre. Take a peaceful paddle along picturesque Loch Ken, one of the best ways to spot wildlife (daily throughout the festival)

Explore a Wild Shore at Powillimount Beach. Join the Solway Firth Partnership for a ranger led walk looking out for shells and fossils, ideal event for all the family. (6 April)

Mull of Galloway Guided Walk Join the RSPB Ranger to explore Scotland’s most southerly tip – spring is a great time to spot seabirds on the cliffs and if you’re lucky perhaps a porpoise or basking shark. (numberous dates throughout the month)

Wee Woodland Beasties at Eskrigg Reserve, Lockerbie. Hunt and identify mini-beasts in the woodland. (11 April)

Mocha and Moths at Mersehead. Not all moths are brown, dull and boring – view some recent finds as they are released and find out more about the various species found in the area, with a morning coffee to enjoy. (17 April and 1 May)

Galloway Kite Trail Open Day at Bellymack Farm, Lauriston. Meet the RSPB officers for a visit to the feeding station to see these mighty birds up close and find out more about their reintroduction to the area. (26 April)

Red Squirrel – Food for Thought at Kirroughtree Visitor Centre – Food for thought . Enjoy some delicious food and hear from Heinz Traut about the Red Squirrel Conservation Project and its work in this area. (2 May)

Family Forest Foraging and Wild Cook-In at Cally Woods, Gatehouse of Fleet – Join expert forager Mark Williams of Galloway Wild Foods for a guided foray exploring the delicious, healthy and surprising array of edible spring plants and fungi. Enjoy a wild cook-in of our finds in the forest afterwards. (12 April)

Wildlife Sea Kayaking at The Mull of Galloway – a guided paddle for experienced kayakers – with fantastic views of the wonderful birdlife around the Mull. Seabirds here include Guillemot, Fulmar, Raven, Black-backed Gulls and Puffin. (13th April)

**Booking is essential for some of the events – please see the website for further information on dates, times, costs and kit required.

This year the Wild Spring Festival will mark the Year of Homecoming 2014 by celebrating the species that come home to the region for spring, including ospreys, pied flycatchers and basking sharks.

Two exceptional new centres have opened in Dumfries and Galloway recently, which will make wildlife and bird watching even more rewarding. Opening early 2014, the new visitor centre at Kirroughtree is the gateway to the extensive walking and cycling paths of the Galloway Forest Park, Britain’s largest forest park and also designated the UK’s first Dark Sky Park. And the recently opened Sir Peter Scott Observatory at WWT Caerlaverock offers visitors opportunities to see the spectacular birdlife of the adjacent wetlands from its two story tower.

More details on the festival and a full, searchable listing of events can be found at www.wildseasons.co.uk

Rerrick Events, the non-profit arm of the Wickerman Festival, has announced today (19th December) that Nicola Forsyth from Dumfries and Galloway is the lucky winner of a collectable Eastenders sign and a pair of VIP tickets to Scotland’s hottest summer party – The Wickerman Festival.

The iconic Albert Square street sign was kindly donated by the popular BBC1 soap as a raffle prize and has been autographed by cast members. All the money raised from the raffle will be pledged to help educate a young Tanzanian orphan, James Okeyo, who the organisation has sponsored for the last two years.

Nicola commented “I was surprised to hear that my husband, Robert, had entered my name into the prize draw and to hear that I’d won the exclusive sign and VIP tickets, it was our first time at the Festival this year so we’re delighted to be attending again as VIP’s. I’m so pleased that our raffle money goes towards such a brilliant cause, Rerrick Events is a great charity and I look forward to hearing updates on how James is getting on.”

[headline htype=”h4″] Featured Photographer[/headline]

Website – http://kimayres.co.uk
Facebook – http://www.facebook.com/kimayresphotography
Blog – Painting with shadows – http://kimayres.blogspot.com

Good photography is the art of storytelling. And while many forms of photography are telling stories about the world, Kim Ayres allows the people he photographs to be the heroes, heroines or even villains, of whatever story they want.

“My job is to make people look cool,” says Kim, “but different people have different ideas about what that means for them, so together we will work out the best way to achieve it. Even in just a head shot someone can come across as wild and wacky, thoughtful and intelligent, playful, powerful, sexy, friendly – it all depends on the image they wish to portray.”

Over the past year or so, Kim has started moving his photography beyond the head shot into staged narratives. This means it’s not just about the lighting and mood expressed on a person’s face, but the costume, props and location all play a major role too. The turning point, he says, came when he did a series of photos for Wigtown Book Festival of authors dressed as literary characters (now available as the WBF 2014 calendar).

“Each photo required different costumes, locations and lighting, not to mention post-processing and editing skills – whether it was John Hegley as the poet Keats, Sarah Sheridan as Miss Scarlet in the library with the candlestick, or Debi Gliori’s shadow doing something completely separate from her body. This made me realise – in photography, anything is possible! We can create images that look like film stills, movie posters or album covers, or we can recreate scenes from a book, a favourite poem or make up something else entirely. Nothing is off limits.”

Kim is also known for his performance photography. Playing in a band himself – Scruffy Buzzards – gives him a unique understanding of what it’s like being on both sides of the stage, and camera. “The best photos come when you have a sympathy with what you are shooting, and that applies to all forms of photography. For other photographers that’s landscapes, wildlife, still life, architecture etc. For me – it’s people and stories.”

Kim uses a Canon 7D with a f/2.8 24-70mm lens most of the time, a f/2.8 70-200mm when he’s shooting live performances, and a 10-22mm wide-angle lens when the mood takes him.

[headline htype=”h4″] Featured Images[/headline]

** The River of Life: Press Release **

For several years now, The River of Life Church, by the Railway Station in Dumfries, have invited people who would be alone for Christmas, to spend it with others, through a Christmas Day Dinner. This year, the event goes a big step further, by combining with the local Salvation Army Corps.

The Salvation Army, based in the Citadel on the Whitesands, Dumfries continues a great work week by week, by befriending and providing free food to many people.

Mark Smith, Senior Pastor of the River of Life Church said; “Every Christmas we have an open door for absolutely anyone to come to the for the meal, or even to join our team of enthusiastic volunteers on the day. Joining forces with the Salvation Army is great – it means we can all help even more people and do it even better. It’s always amazing to see the difference it makes to people for whom Christmas would otherwise be an ordeal. When everyone seems to be having fun, it’s tough to feel as though you’re the only one not! At this event, we not only make sure everyone has a good meal, with all the trimmings, but also have a lot of fun in the process, like every family should.

“We have a service at 11am on Christmas Day too, and everyone is welcome down to our building next to the railway station for that, but they can just arrive for the meal at 1pm if they’d rather. Of course, people are also welcome to the Christmas Day service without staying on for the meal, if they have other plans.

Major Terri Holroyd, who heads up the Salvation Army’s work in Dumfries says, “The Salvation Army in Dumfries is very committed to helping people over Christmas and throughout the year. Getting together with the folks from River of Life is a real joy. The more that Churches work together to proclaim the good news of Jesus, the better, especially at this time of year as we celebrate His birth.”

The event coordinator, Bokani Chaya said, “We love the fact that Social Services, Bethany Christian Trust, First Base, Churches and the all kinds of people in the caring sector are able to point people our way, when most of the other services are closed.

“We’re also very grateful to individuals and local businesses who contribute to the meal and, of course all the volunteers who donate part of their Christmas day to help in this valuable way”

Catering for the meal is a demanding job, with the team preparing for around 60 guests. Eddie Vallance is an experienced hotel/restaurant chef and is responsible for that aspect of the day, “Our volunteers are great; they don’t have to be asked to do things – they just get on and muck in as a big family together.”

There’s no charge for the meal, although people are free to donate if they wish, but there’s absolutely no expectation to do so.

The 2013 Domestic Abuse and Violence Against Women Partnership (DAVAWP) Song Writing Competition concluded on Thursday 5th December in an Anti-Violence Concert at Oasis Youth Centre where the five Competition finalists played live to an enthusiastic and very receptive audience.

The concert also featured local musician and song writer Robert Shields – front man of Finding Albert. Councillor Ronnie Nicholson, Council Leader of Dumfries and Galloway Council and Councillor Brian Collins, Council Depute Leader, opened the concert. The Song Writing Competition was part of the DAVAWP’s prevention activities linking with the international campaign “16 Days of Activism Against Gender Violence” which aims to raise awareness of all the various forms of violence that affect mainly women and children with devastating consequences.

The five finalists demonstrated a good understanding of the issues connected with domestic abuse and produced high quality songs; these were assessed by two panels. One of the panels focused on the lyrics content and message and another one looked at the musicianship demonstrated by the finalists. Then the songs were put to a public vote on the DAVAWP Website for residents of Dumfries and Galloway to score the songs. Hundreds of people listened to the competition finalists and participated in the public on-line vote to help decide who the winners would be. • First Place was given to: Clara Stevenson with “Swallow My Pride” • Second Place was given to: Alyth Ross with “Nowhere to Turn” • Third place was given to: Ellie Chilton and Linda-Louise Greenhill with “You’re Worth So Much More” • Ellie Chilton & Linda-Louise Greenhill also received the Best Lyrics Award. The competition winners will be interviewed by Melissa Gunn on Alive Radio on 12th Dec 6pm-7pm Prof.

Hazel Borland – Nurse Director and DAVAWP Chair said, “This is the third competition that we’ve run and it’s been fantastic as always. The young song writers demonstrated a great understanding of the issues relating to domestic abuse as well as other forms of violence against women and produced brilliant songs that were listened to by hundreds of people during the on-line voting. I would like to praise the Youth Work Staff and the Young People from Oasis Youth Centre for their support and hard work to help us make this concert a success.”

Gretna Green, Gretna, Dumfries and Galloway, DG16 5EA- Tel: 01461 337007

Web: smithsgretnagreen.com
facebook: facebook.com/SmithsHotel
twitter: twitter.com/smithshotel

WHY SMITHS AT GRETNA GREEN HEAD CHEF KISSES EVERY DISH ON THE MENU…

WHAT’s in a kiss?

For Phil Woodcock it’s the essential ingredient that sustains his life-long love affair with cooking.

“K-I-S-S is quite simply the acronym at the heart of everything I do – Keep It Simple Stupid,” he explains.

Now 31, his culinary journey was kick-started helping on his grandfather’s vegetable allotment and enjoying his grandmother’s home-baked cakes using fresh eggs from her own chickens.

“I was only a kid but looking back it gave me a grounding in the importance of sourcing local produce and knowledge about the seasonality of fruit and vegetables,” he says.

Fast-forward a couple of decades and Phil, recently appointed Head Chef at four star boutique hotel Smiths at Gretna Green, is already stamping his personality on the menu.

Having just launched his first Winter Menu – which includes a main dish of locally sourced lamb served with a Scotch broth risotto, and a Black Forest dessert served with chocolate fondant and cherry sorbet – he eagerly awaits feedback.

“Ultimately, cooking is about the eating experience for the people who travel and pay to sample your food and I always want to hear their opinions,” he says.

One of south-west Scotland’s most popular eating places, Smiths’ 60-seater Chainmail restaurant enjoys a 2 AA Rosette rating and it popular with residents and non-residents alike.

Adjoining private rooms, perfect for intimate parties and celebrations, can accommodate up to 18 people.

Phil’s key to culinary nirvana?

Using only carefully-selected high-quality ingredients and ensuring freshness – by ordering little and often from local suppliers – are the keys to every successful mouth-watering dish.

The future certainly looks exciting for diners at Smiths as Norfolk-born Phil cites Swede Magnus Nilsson as one of his greatest inspirations.

The 28-year-old chef’s world-famous Faviken restaurant, set on a 20,000 acre farm and hunting estate in Northern Sweden, was recently described as the “most daring restaurant in the world.”

Every food item, from dairy products, to the meat and vegetables, is harvested, butchered and preserved by hand using the most natural and primitive methods possible and often simply cooked over open coals.

“And while this wouldn’t work here it inspires me to think of new ways of cooking and serving dishes. My own favourite types of food are cheaper cuts of meat that have been slow-cooked to bring out their natural flavours,” he says.

Whilst Faviken is on his ‘to do’ list, for now he is busy satisfying the dining needs of his own customers, some of whom travel 50 miles or more to eat at Smiths – such is its growing reputation.

“With the Winter Menu I’ve kept the food seasonal and local and then given classic dishes a twist,” he explains.

“What I like about this menu is it’s mixing of a lot of cooking techniques, from old-fashioned curing to liquid nitrogen and that keeps it interesting for my team of chefs and the people who eat here.”

[wpgmza id=”6″]

[headline] Phil’s Featured Recipe [/headline]

Black Forest dessert – a light festive alternative to Christmas pudding

Hot chocolate fondant, cherry sorbet, edible soil, kirsch cherries.

For the chocolate fondant.

85g/3oz caster sugar
150g/6oz butter, chopped, plus extra for greasing
150g/6oz dark chocolate (70% cocoa solids), roughly chopped
3 free-range egg yolks
3 whole free-range eggs
1 tbsp plain flour

Method

• Preheat the oven to 180C/350F/Gas 4.
• Grease 4 small dariole moulds or individual pudding basins.
• Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.
• Simmer very gently until the butter and chocolate have melted, then remove from the heat.
• Whisk together until combined.
• Add the egg yolks and whole eggs and beat well.
• Fold in the flour.
• Butter and dust moulds with coco powder.
• Pour the mixture into dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes.
• Remove from the fridge and place onto a baking tray.
• Put straight into the oven and cook for 8-9 minutes.
• Allow to rest for a minute or two, then turn out onto individual serving plates.

For the cherry sorbet

750g black cherry puree
700ml water
300g sugar
Shot cherry sours (optional)
½ juiced lime
200g ice cream stabilizer

Method

• Put the water and sugar into a pan and bring to the boil, once boiled allow to cool.
• Add the cherry purée and cherry sours mix well.
• Once mixture is cold add sorbet stabiliser and churn in an ice cream machine.

For the chocolate soil

1 pkt Oreo biscuits
1 pkt bourbon biscuits

Method

• Open the Oreo biscuits, take the white cream centre out and discard, put the biscuit into a food processer.
• Do the same with the bourbons.
• Blend both to form a soil texture.

For the Chantilly cream

Whipping cream
Vanilla sugar

Method

• Lightly whip the cream, when at dropping consistence add the sugar to taste and whisk till thick and holds its own weight.

For the dehydrated meringue shards

35g egg white
70g sugar
Pinch salt

Method

• Place all ingredients into a mixer bowl over a pan of simmering water.
• Stir constantly until sugar has dissolved, bringing the heat up to 37c.
• When it has reached the correct temperature transfer to the mixer and whisk on high speed until cold.
• Once cold spread very thinly onto a silpat or parchment and place into a dehydrator on a high heat until dry. (Alternatively place the thinly spread meringue mixture into the bottom of an oven at its lowest temperature until the mixture is dry.)

Extra bits

Jar of kirsch cherries, fresh mint, icing sugar, coco powder
Bringing the dish together

• Starting the day before, make the cherry sorbet as this will need time to freeze also make the dehydrated meringue shards so they have time to dry out, and the chocolate soil can be made at the same time, keeping it in a air tight container.
• The chocolate fondant can be made an hour before, giving the mixture time to rest.
• The Chantilly cream can be made and put into a piping bag after making the fondant mix as this will hold in the fridge.

Plating

• While the chocolate fondant is cooking, take the chocolate soil and place on the plate in a line about 12cm long by 2cm wide, then place 3 kirsch cherries, 3 small dollops of Chantilly cream, the meringue shards and a few mint leaves on top.
• Once the chocolate fondant is cooked and rested carefully turn it out onto a wide pallet knife and carefully place to the side of the soil, the fondant is soft in the centre of be very careful when demoulding.
• Finish with a ball of the cherry sorbet and a little icing sugar.
• Serve and enjoy…

From Farm to Fork, Gretna Green & Smiths Hotel Food Story

Photo shows Ailsa Morton   Winner   with Martin Avey presenting certificate and Chris Walker looking on.

Rotary Club of Kirkcudbright

Ailsa Morton from Wallace Hall Academy gained first place in the South West Scotland final of this year’s Rotary Young Chef Competition held recently at Kirkcudbright Academy. The runner-up was Emma Hay from Kirkcudbright Academy. The competition was very keen between the six finalists from schools across the region with Lockerbie Academy, Dalbeattie High School, Douglas Ewart High School Kirkcudbright Academy and Wallace Hall all represented.

Ailsa’s winning menu was Roast Salmon on crushed potatoes with roast tomatoes and asparagus wrapped in Parma ham followed by a Raspberry and Mango Chinchilla with Mango Coulis. Emma’s menu was Pan Fried Duck Breast served on a bed of mashed sweet potatoes with braised red cabbage and a gin and redcurrant jus followed by a fresh raspberry and vanilla bean cheesecake served with homemade raspberry coulis.

All the competitors were complimented by the judges Martin Avey from Del Amitri in Annan and Chris Walker from the Selkirk Arms Hotel in Kirkcudbright who said that the overall standard and the quality of the food produced by all competitors was extremely high and the judges had a very difficult task. They also commented on the great enthusiasm and skill of all the chefs which clearly reflected the commitment of the Home Economics teachers at all the schools. Thanks are due to both Martin and Chris for their very welcome support of the event.

This South West Area final was organised by the Rotary Club of Kirkcudbright who worked hand in hand with the Home Economics Department at Kirkcudbright Academy and particular thanks are due to Isla Porteous for her enthusiastic support of the event.

The winner Ailsa and the Runner-Up Emma will go forward to the District Final which takes place in Livingston on 1st February and will involve competitors from all over the South of Scotland. This is followed by a regional final in Dundee and a National Final in April 2014.

The competition is sponsored nationally by Filippo Berio Olive Oil.

Market Opportunity!

Trade Exchange Update – Association of Trade and Industry – Western Granada, Spain

European Funding Programme LEADER, Dumfries & Galloway Chamber of Commerce, The Crichton Institute and Langholm Initiative are working in partnership on a project to form a group of businesses interested in an opportunity to expand their markets into Southern Spain. This project will provide access to these markets for traders acting as a group and provide coordinated support throughout the process. In terms of marketing alone participants will accomplish much more than could be achieved individually.

We have contacted businesses across Dumfries & Galloway and asked for an Expression of Interest to participate in a Trade Exchange and take advantage of new and diverse markets.

We have received positive responses from a number of businesses from across the region. The list includes those involved in textiles, cider production, furniture, a variety of food products and manufacturers producing jewellery, ceramics, glass and metalwork etc.

We have also received inquiries from a company who would like to import high quality Spanish goods and products.

There has also been a positive response from Spring Fling, representing 93 artists, designers and makers, and from Mumpreneurs Dumfries & Galloway, representing female entrepreneurs from across the region.

We have communicated news of the response in Scotland to the Association of Trade and Industry – Western Granada, Spain.

Our plan is to have a meeting with participating businesses in January 2014, when we will give information on how the exchange will progress and explain what support will be available for participants. At this time we hope to be able to include information about participating businesses in Spain.

We are also pursuing the development of a Quality Mark for businesses with the LEADER Group here in Dumfries and Galloway. This will be developed as a parallel project and will match a LEADER supported initiative in Western Granada.

Those interested in being involved are asked to contact Amanda Hannah at Dumfries and Galloway Chamber of Commerce on [email protected]

Trade Exchange – Expression of Interest Form

Paint the town tartan – Dumfries unveils a three-day festival of music, carnival, cabaret and theatre

THREE days of fabulous entertainment have today been unveiled for January’s Big Burns Supper festival in Dumfries – part of Homecoming Scotland 2014.

The acclaimed Scottish rock band Big Country will be among the highlights of an event which includes everything from carnival and cabaret to live music and theatre – plus lots of chances to enjoy a Burns Supper.

Today’s launch saw the statue of Robert Burns, in Dumfries, dressed in tartan for Big Burns Supper (BBS) 2014.

The events, which are a key part of the Homecoming Scotland and Scotland’s Winter Festival celebrations, take place over the weekend of 24-26 January – wrapping round Burns Night itself on Saturday 25th.

Graham Mains, Festival Director, said: “The Big Burns Supper celebrates our national bard and all that’s best about contemporary Scotland. Burns loved life and lived it to the full, and that’s the spirit of our festival.

“BBS 2014 will be the biggest yet and we look forward to welcoming people from all over Scotland, Britain and the world to enjoy three days of superb fun and entertainment.

“The festival is a real call to arms, as the nation gets ready for its biggest year on the international stage with the 2014 Year of Homecoming. The programme reflects our desire to connect with more international work, while providing a platform for local talent.

“We have also focused on making BBS 2014 highly accessible so there is plenty to enjoy for revellers of every age and taste. There won’t be a bigger, better or more exciting way to enjoy the Burns Night weekend than with us in Dumfries.”

At the heart of the festival will be the magical Spiegeltent – a large 1920s-style mirrored tent where audiences can enjoy shows, cabaret and music including:

• The great Scottish rock sound of Big Country
• Sensual Spanish-born singer Buika
• The richly diverse Mull Historical Society
• Folk guitar genius Dick Gaughan and special guests
• Bagpipes, drums and guitars from the Dangleberries
• The Hackney Colliery Band

After 11pm Club Spiegel arrives, with two party nights plus a wild roller disco.

BBS 2014 events will be taking place at a variety of venues, and on the streets themselves as Dumfries hosts the first ever Homecoming Carnival.

This lantern-lit procession will be one of the first major events of the 2014 Year of Homecoming, and certainly among the most colourful – with 2,000 people expected to take part.

Fiona Hyslop, Cabinet Secretary for Culture and External Affairs, said: “The Big Burns Supper in Dumfries has become another superb event in Scotland’s successful Winter Festival’s programme.
“I was delighted to attend the first Big burns Supper festival in 2012 as well as We Can Be Heroes, the community theatre production created for the Big Burns Supper in 2013.

“The success of the young festival, which is financially supported by Scottish Government agencies, is a great credit to the talented local team behind it and the people of Dumfries and Galloway. This year’s Homecoming programme promises to be the most exciting yet.”

The next BBS will be the third and largest so far. There will be lots of Burns Supper options so everyone can tuck into their traditional haggis, neeps and tatties. These include the award-winning 10-minute Burns Suppers.

Dumfries Provost Ted Thompson, said: “The Big Burns Supper is a popular event and I am sure that it will be a fantastic addition to the early part of the Homecoming 2014 programme. Our Council believes that such events are vital in stimulating our economy. We will be introducing a Major Festivals and Events Strategy to ensure such events will become a permanent fixture in the calendar, attracting visitors from far and wide.”

Caroline Packman, Homecoming Scotland Director, said: “We are absolutely delighted to be working with The Big Burns Supper as part of the ever-extending Homecoming Scotland 2014 programme”

“The festival continues to grow from strength to strength and I’m sure the Homecoming Carnival will really capture the essence of the 2014 celebrations which focus on placing the spotlight on our greatest assets and icons.

“I hope the plans announced today will encourage even more people to experience the event next year.”

Dumfries is the last resting place of Robert Burns and the place which inspired some of his most famous work.

BBS 2014 is a community-based event that involves a host of groups and individuals from around Dumfries and has rapidly built up a reputation offering a great atmosphere and giving a real boost in the lull after Hogmanay.

With Dumfries being in easy reach of the Central Belt and northern England, BBS attracts visitors from Edinburgh, Glasgow, Newcastle, Carlisle and many other places.

The festival is made possible by support from many organisations including Creative Scotland, Homecoming Scotland, Scotland’s Winter Festivals, 8020 and Dumfries and Galloway Council.