Supporters

Central Auto Repairs

Car logo

Central Auto Repairs is a business owned by Kevin Weir.  After the Glengyle Garage business was closed, Kevin rented the garage space belonging to this business from the owner, Duncan Mackinnon, and now runs a car repair service from these premises.

Kevin, who had previously worked with Duncan for a number of years, started the business in January 2016.  He offers a number of services and products (with a smile!):

Kevin_01

 

Routine servicing

Repairs

MOTs are available

Products such as bulbs, oil and lights are stocked on site

Other parts and tyres can be procured

The fuel pumps, are not operational.

 

 

Kevin can be contacted on

Kevin

centralautoskippen@gmail.com

Stuart Thomson

Supporters

GCR Financial Planning

Issue 2 - GCR.pngAs you will see from our “Suppliers” page at the back of the magazine, GCR Financial Planning is one of our supporters.  Over the next few issues we aim to feature each of our supporters with a brief article.  This interview (and the recipe from The Inn at Kippen) mark the start of that process.

Graham Robinson is the Principal of GCR Financial Planning, and a Senior Partner of St James’s Place Wealth Management, the group of which GCR Financial Planning is a component.  He agreed to provide The Wee Vine with an interview at which he outlined the philosophy which guides his client management strategy.

Whereas Shakespeare famously proclaimed the “Seven Ages of Man”, Graham uses a somewhat curtailed version of this – the “Three Ages of Financial Planning” – to guide his client advice and management.  Graham sees these three ages as:

From 40+, when client thoughts first turn actively toward the provision of funds and security for the years of retirement.  In Graham’s experience, very few people actively make any provision for this in previous years.

Between 60 and 80 (varying according to personal circumstances and factors such as health), the enjoyment of the rewards from phase 1.  Graham actively encourages a switch of mental focus when entering this phase from “save” to “spend” (sensibly).

Thereafter, basking in the glow of pleasurable memories garnered in phase 2.

Graham’s expertise is greatly to the fore in phases 1 (advising on investment and acceptable levels of risk) and phase 2 (advising on sensible means of realising income).  Typically, phase 3 requires less active management, although Graham will still meet regularly with clients.

Graham has been involved for many years in this area, both individually and as a partner in St James.  He relocated his business to Rennie’s Loan in Kippen some 9 years ago.

Stuart Thomson, March 2017

 

Supporters

Recipe from Mark Silverwood -The Inn at Kippen

Twice baked parmesan, herb soufflé

Ingredients

For the soufflés

1 small onion, peeled, cut into wedges
275ml/10fl oz. whole milk, plus extra for topping up if needed
1 bay leaf
40g/1½oz butter, plus extra for greasing
40g/1½oz plain flour
100g/3½oz rennet free hard cheese if it’s for vegetarians or parmesan coarsely grated
1 table spoon wholegrain mustard
freshly grated nutmeg, to taste
salt and freshly ground black pepper
3 free-range eggs (from Old Leckie Farm if you can!), separated
1 heaped tbsp. chopped chives, plus extra for garnish

Method

Preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz. ovenproof ramekins and line the bases with a disc of baking parchment. Place on a baking tray.

Put the onion milk and bay leaf into a saucepan & bring to a gentle simmer over a low heat. Cook for 5 minutes. Remove from the heat and set aside.

Melt the butter over a low heat. Remove from the heat and stir in the flour with a wooden spoon. Once combined, return to the heat and cook for a minute, stirring as it cooks and begins to bubble. Remove from the heat.

Strain the milk through a sieve into a jug. You will need around 250ml/9fl oz. of the onion & bay leaf infused milk for the soufflé so put any extra aside or top up with fresh milk if there isn’t enough.

Stir the milk into the flour and butter paste off the heat. Once mixed, return to the heat and cook for 2 minutes, bringing to the boil, stirring constantly. You want the sauce to become smooth and thick. Once it does, add the parmesan, mustard and a grating of nutmeg and continue to cook for 1–2 minutes or until the cheese melts.

Stir in the chives and season – don’t be shy as the egg whites will soak up the seasoning so you want to add more than you usually would. Put the cheese sauce into a heatproof bowl and leave to stand for 5 minutes to cool.

Once cool, beat in the egg yolks one by one.

Whisk the egg whites in a bowl until stiff. Gently, fold a fifth of the egg whites, to start with, into the cheese, using a metal spoon Then, add the rest of the egg whites just as gently to maintain the consistency.

Spoon the soufflé mixture into the ramekins. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top. DO NOT OPEN THE OVEN WHILST THEY ARE COOKING! Once cooked to cool in the ramekins.

Once they are cold, line a baking tray with baking parchment and slide a knife around the edge of each ramekin. Carefully turn the soufflés out onto your hand. remove the baking paper disc from the base. Place on the tray upside down. The soufflés can now be covered with cling film and chilled for up to 24 hours before being baked again.

For the second baking, preheat the oven to 200C/400F/Gas 6. Fifteen minutes before serving, remove the cling film from the soufflés. Bake for 10 minutes until the soufflés are hot. Serve immediately with roasted golden beetroot, salsify and fresh tomato sauce