FIVE TIPS FOR A HEAVENLY HOGMANAY

Johnny shares a few pearls of wisdom on creating the perfect party

1. The decorations

After an autumn of stalking and shooting, transform your New Year’s Eve table into a Highland feast. Antlers arranged down the centre of the table interspersed with quaichs filled with pheasant feathers and tiny white muscari, hyacinths and paperwhites create a wonderfully dramatic look. Add to this piles of Seville oranges and position amongst tall silver candlesticks that can hold fat ivory candles. Glittering but unmistakably Scottish when sitting on a beautiful tartan tablecloth. Keep the room dark, letting the candlelight sparkle.

2. The drams

No New Year is complete without black bun and a dram. Artisan bakers Alex Dalgetty & Sons in Galashiels is famous for its delicious bun, crammed with dried raisins and sultanas, spices and black treacle – truly irresistible. When it comes to great whisky, if you can, I recommend a trip to Cadenhead’s Whisky Shop & Tasting Room on Chiltern Street in London; it stocks an unrivalled range. Closer to home, Edinburgh’s Royal Mile Whiskies is a must. For expert advice, Cask & Still magazine will tell you everything you need to know.

3. The dancing

As a young man New Year’s Eve was always a time for a wonderful dinner amongst many friends, excellent wine and then after midnight, we would all reel. The Reel of the 51st Division, The Duke and Duchess of Edinburgh, Inverness Country Dance – I have such marvellous memories of fun evenings and hold these dear. If you’re rusty or have never reeled, take a look at www.londonreels.co.uk. Not only is it a very social way to spend an evening, it’s also great exercise.

4. The magic

In the dark of 31st December there are several spectacular fire-filled celebrations. One of my favourites is in Stonehaven, an Aberdeenshire fishing village, where kilted men parade through the streets swinging huge balls of flames on the end of long metal chains. It creates an extraordinary river of seemingly dangerous fire – quite spectacular. Although not on New Year (it takes place on the last Tuesday of January) perhaps the most famous of all is Lerwick’s Up Helly Aa – it’s well worth a trip to the fabulous Shetland Isles.

5. The food

Hogmanay really is the last day before the post-Christmas diet begins, so enjoy a feast. I love serving Eggs Drumkilbo as a first course. This rich combination of lobster, prawns, eggs, mayonnaise and much, much more, served with gold leaf brushed melba toast, is heaven. Then roast Highland Venison, potatoes cooked in the last of the Christmas goose fat and lots of vegetables. For dessert, try warm tart tatin with Ayrshire double cream and an ice cream of wild brambles. I make mine late summer and keep it frozen to enjoy in the middle of winter. If you get the timing right, you can drink the New Year in with a glass of honey amber, Barsac – perfect with the caramelised apples.