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Claire, Lady Macdonald OBE is a Scottish cookery writer and former hotelier.
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Claire, Lady Macdonald OBE is a Scottish cookery writer and former hotelier.
Claire Macdonald is one of three daughters of Captain Thomas Noel Catlow CBE DL RN and his wife Jean (née Nuttall), [1] and lived as a child in Thurland Castle in Lancashire. [2] In 1969 she married Godfrey Macdonald, who the following year, on the death of his father, became the 8th Baron Macdonald and High Chief of Clan Donald.
Lord and Lady Macdonald have four children: [3]
The Macdonald estates on the Isle of Skye had historically been very extensive but the death duties payable on the deaths of Lord Macdonald's grandfather and father necessitated their sale. [4] Lord and Lady Macdonald for the next four decades ran a successful hotel at Kinloch Lodge, a former Macdonald hunting lodge near Isleornsay. [5]
Lady Macdonald is a Patron of Scottish Food Fortnight and The Association of Scottish Farmers’ Markets. [6] She has received a Lifetime Achievement Award from the Royal Highland and Agricultural Society of Scotland. In 2008 she received an honorary doctorate from Abertay University and in 2011, she was given the National Farmers' Union of Scotland’s Ambassador Award. [7] She was appointed an Officer of the Order of the British Empire in the New Year Honours List on 31 December 2013. [8]
Shepherd's pie, cottage pie, or in its French version hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The two English terms have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.
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Victoria Lily Hegan Ponsonby, Baroness Sysonby, was a British cookbook author with an "eager and unconventional mind" whose recipes were popular during the 1930s and 1940s. Her friend Osbert Sitwell described her book Lady Sysonby's Cookbook as "varied, historic, traditional, and not intended for the rich man's table alone".
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