My Fair Lady meets Braveheart
From an early age much of my time has been spent on and off stage so I’m well aware of what it takes to make a production run smoothly. All going well on the face of it we see the actors entering and exiting at the appropriate moments, impressively and seamlessly remembering their lines (we hope) and brilliantly drawing us into their world. What we tend to forget as an audience member however is how much work has to go on backstage to achieve all this.
People have been working tirelessly on costumes, props and scenery. Directors, musicians , techies and other crew have all shed blood, sweat and probably tears to get the show on the road and not to mention the gentle cajoling , ego massaging, support and camaraderie that has gone on to hold it all together by everyone.
What has all this got to do with venison sausage rolls I hear you ask?! And how can she possibly link this thespian theme to her latest job cooking for a Highland partridge shoot? Well…
Up on the Cawdor estate near Inverness, it’s hard not to get drawn into a dramtic mood, not least because it is the home of the Scottish Play (or Macbeth for those of you who are less superstitious). Add 42,000 acres of extraordinary Highland landscape, endlessly changing light, some of the best field sport in the country and boundless amounts of fresh air and you can understand how one can easily become theatrical.