We’re celebrating Burns Night a little differently this year, here’s how. Whisky and Burns Night go hand in hand as the famous poet was known for his love of a ‘wee dram’. For the past two years, we’ve hosted a sell-out Burns Night here at the distillery but obviously, that’s had to be paused this year. However, to ensure we or our customers don’t miss out on the celebration, we thought we’d share all the necessities with you to host your very own Spirit of Yorkshire Burns Night at home.... Read More
The Spirit of Yorkshire
The end of the year, especially a year like this one, is the perfect time to say thank you. It’s not easy looking as good as we do (!) and there are many people who help make it happen. Design and detail. We love how our bottles and other elements look and that is down to our brilliant team The Collaborators. From Filey Bay, to our new Cream Liqueur, they really ‘get’ our ethos and spirit. Away from the bottle, Grace at Abell Design has created us a stunning new... Read More
It’s been an odd year, to say the least, with the Pot Still Coffee Shop closed and Tours paused for nearly 6 months on and off. Despite everything though, we’ve continued to be overwhelmed by the community around the distillery, from our cask owners to our customers to our suppliers, big and small. So thank you very much for all your clicks, comments, purchases, visits, coffees and cakes. We’ve loved seeing you all at the distillery when it’s been possible, or on our screens when it hasn’t! In 2020 we... Read More
By James Mackenzie, Chef/Owner of the Michelin-starred Pipe and Glass, South Dalton Stage 1 Ingredients: 1-2kg piece of fresh salmon fillet, or if in season, fresh Filey Bay-caught sea trout, skinned and pin boned. 75g Salt 110g Sugar ¼ tsp Black Peppercorn ¼ tsp Coriander Seeds 150ml Filey Bay Whisky Method: Grind/ Blitz the dry ingredients together, mix in the whisky and coat the salmon with the mixture. Vacuum pack or tightly wrap in cling film, place in a deep tray in the fridge to cure for about 24 hours... Read More
We’ve talked before about our direct drilling trial which we’re aiming to harvest this weekend but that’s not the only way that we work with natural resources to sustainably make our Filey Bay single malt whisky and the beer at Wold Top Brewery. Co-founder Tom’s long been an advocate of wind power and pushing for sustainable farming methods. That’s the thing about being up on a hill just in-land from the north sea… it’s a fairly rare day when it’s not blowing! He first applied for, and won, planning permission... Read More
We have some very dedicated friends of the distillery! Recently our bottles have been to the top of the three Yorkshire Peaks alongside cheese pairings from one of our local favourites Shepherds Purse (thanks Matt, that’s dedication) and on Yorkshire Day, Chris ran a bottle of Filey Bay STR Finish to the top of Scafell Pike. Where next…?!
Any countryside dweller will tell you that not all wellies are made equal. There’s nothing worse than confidently striding through a puddle on a lane, or walking through the shallows on the beach, and feeling that awful sensation of a wet sock. Or strolling round a muddy farm show and finding that your boots are rubbing and your feet hurt for a week afterwards… It’s even more important on the farm or in the still house. You want boots that are comfy, breathable and that don’t ruin your soles (and... Read More
Since the beginning of August, we’ve been taking part in the Eat Out to Help Out scheme and it’s been so great to see so many friendly, familiar and new faces every Monday, Tuesday and Wednesday here at the Pot Still Coffee Shop. The scheme finishes very soon though so you’ve got until 4pm tomorrow to make the most of 50% off (up to £10). Though we’re afraid whisky and beer aren’t included!
Barrel aged beers are a thing of beauty and last year we collaborated with our sister company, The Wold Top Brewery, to release ‘Swell.’ Alex and the team at Wold Top brewed a special recipe, designed to complement the flavours of the casks used for our Maturing Malt Distillery Projects 003 (which was awarded 95/100 by Jim Murray in this year’s whisky bible). The result was the deliciously dark and rich ‘Swell,’ the first in our Ebb and Flow barrel aged series, which came in at 12% and was full... Read More
We’re spoilt with wildlife in this part of the world – buzzards, owls, hares, deer, puffins, gannets and seals. But dolphins are a bit more unusual. A couple of the team were out for a sail one evening this week up near Sandsend when they were joined by this playful pod. And actually, dolphins are becoming a more regular occurrence along this coastline. According to the Yorkshire Wildlife Trust, they particularly like Flamborough Head (which marks the southern point of Filey Bay) because cold water from the north meets warmer water... Read More