Ailsa Hayward - Hatton Barn

Ailsa Hayward - Hatton Barn An LCB trained Patissiere, now hoping to re-open my Honesty Patisserie Box (first opened in 2019). Follow for when it actually happens - Sept/Oct 2026
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Pick-Your-Own Brownies, Chocolate goodies & Gifts in the heart of the Angus Countryside. The Brownie Barn is currently open Fridays to Sundays with the Honesty Box at the end of the drive open Monday to Thursday.

I want to say a MASSIVE THANK YOU to everyone who came along today and cleaned me out completely! I’ve been blown away b...
05/09/2026

I want to say a MASSIVE THANK YOU to everyone who came along today and cleaned me out completely! I’ve been blown away by how many of you made the effort to come out to the sticks for cake today.
I’m sorry I didn’t get to see most of you, sadly the day the box is open I’m usually in the kitchen still, super busy getting the rest of the bakes ready, and not able to get out to see folk…..not sure how I change that though! But please know I very much appreciate the support and kind messages I’ve had today.
I think it’s safe to say I’ll be seeing you again, with more bakes, next month!!
Final question….:what was your favourite item from today?
Everything went really well today, apart from the Earl Grey, Peaches & Cream cake, that’s literally all keeping the box open the last few hours! Interested to know what you enjoyed from today!
Hope you all have a fantastic rest of your weekend and I look forward to see you all (or at least baking for you all) again next month xx

That’s the very last batch of the cinnamon buns gone out to the honesty box!!There’s still plenty in the box, but what i...
05/09/2026

That’s the very last batch of the cinnamon buns gone out to the honesty box!!
There’s still plenty in the box, but what is there is all that is left I’m afraid…….it has been super busy, so grateful 🥰🥰
I’m off to clean down my kitchen now and have a well earned cuppa!

🥳 She is Stocked and Stacked and ready for anyone who fancies some awesome cake!I have made far too much stuff so feel f...
05/09/2026

🥳 She is Stocked and Stacked and ready for anyone who fancies some awesome cake!
I have made far too much stuff so feel free to clean me out….. there is another round of everything making its way out there later this morning with another couple of batches of Cinnamon Buns being baked as the morning progresses.
And, if you do come for some cake, THANK YOU SO MUCH 🥰🥰🥰
- see last nights post for details on location etc x

Hello 👋🏼 I’m heading off to bed shortly, I’ve to be up very early for fresh dough making (Sticky Plum Cinnamon Buns), ma...
04/09/2026

Hello 👋🏼
I’m heading off to bed shortly, I’ve to be up very early for fresh dough making (Sticky Plum Cinnamon Buns), making fresh creams and charring fruit for topping the cakes with……and last minute panic no doubt….I’m so out of practice being ready for an “opening time” 🤦🏽‍♀️

But, I wanted to come on to say that…..
⏰ The Honesty Box will be open at 10am - it’ll stay open until it’s empty (which of course I’ll announce asap).

📍This is our location
https://maps.app.goo.gl/eigJeZY5GktU1z2d7?g_st=ic

💵 It takes both cash and card (via machine or QR code). If you pay by cash (cash is always Queen) but don’t have the right amount and need change, please just message the page and I’ll send you some change electronically, not a problem at all.
Finally - if you are planning on popping along, Thank You! So many of you have messaged telling me how excited you are and it honestly means the world to me, especially after all this time I’ve been away!

I’ve just made my second batch of flaked almond praliné…….just because we can’t stop eating it!!!It’s the easiest thing ...
04/09/2026

I’ve just made my second batch of flaked almond praliné…….just because we can’t stop eating it!!!
It’s the easiest thing to make, suitable for vegans and celiacs and can last for ages in a clip top jar or air tight container.
You don’t need a sugar thermometer or anything fancy and I thought that I would share with you how way this is to make, so that you can have it around for a little pick me up when needed.

120g flaked almonds
80g water
300g caster/granulated sugar
Pinch of sea salt

Lightly toast the almonds in a dry sautee pan/skillet on a medium heat, flipping them now and again, for around 7-10 mins, or until some are golden brown - set aside.
Take out a silpat mat if you have one, or a large tray with parchment on top and set aside for when you’re ready.
Take a sauce pan and add the water first, then the sugar and keep on a medium heat until dissolved. You can stir it up until the point it is dissolved, but you won’t need to do that too much.
Keep a pastry brush and a cup of water beside you and brush down the sides when you see sugar crystallising.
Once the sugar has melted (you should feel no grains under your spatula and your liquid should be almost transparent (almost).
Once the sugar has dissolved, turn the heat up slightly and do not stir from this point. You are waiting on the mixture turning an amber colour, it’ll take around 7-10 mins again.
Once it’s amber in colour, take off the heat and very quickly add in your flaked almonds and sea salt, and super quickly but carefully pour onto your mat/tray with parchment.
Sprinkle with a little more sea salt and leave to cool.
Once cool, break up into smaller pieces and pop in an airtight jar/tub and it will last for a couple of weeks……but it won’t, it’ll last a day if even that!! It’s horrendous stuff…..you’ll not be able stop opening that jar and grabbing just a wee piece 🤦🏽‍♀️
Enjoy!!!
They’ll be sprinkled on top of the Banana & Chocolate Cake for tomorrow by the way……

Happy September lovely people!Yaaaaay, it’s the start of the ‘bers!! 🍁🍂 My favourite season of the year is almost here, ...
01/09/2026

Happy September lovely people!
Yaaaaay, it’s the start of the ‘bers!! 🍁🍂
My favourite season of the year is almost here, and that means, as promised………

Saturday 5th September………there will most probably be some cake in the Honesty Box.
I’m currently, tentatively thinking………

Banana & Chocolate Cake topped with caramelised fried banana & Almond Praliné

Earl Grey Madeira with a Vanilla Creme and Roasted Peaches

Sticky Plum Cinnamon Buns
with our own garden plums hopefully - they look so ready!

Zesty Lemon Madeira Loaf

Milk Chocolate Crunchy Cookies with homemade Toffee

Chocolate Torte with Caramel & Sea Salt

…….and some other goodies!! Just, you know, if anyone is out there still and fancies some cake!

Final details will follow later in the week if so……….😘

10/07/2026

Hello
Very long time, no see.
How are you all doing? Assuming anyone is still here of course.
Firstly, I’ll apologise for radio silence. This last 2 years has flown by with so much happening, and as little as I could possibly get away with at the same time.
I’ve been really slowing myself down and putting my crappy health first and unfortunately I’ve left left you all behind.
I apologise for that, but I know many of you understand.
I thought I’d share this from Sacred Grounds Coffee Company as I’ve not shared a recipe with you in some time - it is honestly one to make for all you coffee lovers.
I’m hoping to get on now and again and share some more recipes with you, and hopefully open the Honesty Box now and again when the cooler weather arrives. Many of you still message or ask me when I meet you out and about when they can get some cake again, so I feel I may be ready again (on a much smaller scale, when Autumn gets closer) to pop my pinny back on and fire up the oven.
In the meantime, please give this a go - it’s so quick and easy to make (apart from the 8 hours or so freezing time), jump on Sacred’s website for some of their beans or ask them where the nearest stockist is, it makes all the difference using quality beans.
I hope to catch up with you all soon, hope everyone is keeping well,
Ailsa xx

www.sacred-grounds.coffee

Paul took a couple of hours off work today to enjoy a wee Birthday lunch out (I’m not allowed to say how old he is today...
01/04/2025

Paul took a couple of hours off work today to enjoy a wee Birthday lunch out (I’m not allowed to say how old he is today!😂) and chose to try Salty’s
We have never been before but passed it at the weekend after taking the wrong road. We also had heard a few people say how good it is, so that was all the encouragement we needed!
It’s located just outside of Montrose, on the Brechin Road, overlooking Montrose Basin.
There’s seating inside and outside, with a large playpark, complete with helicopter, for any small people.
Inside the decor is bright and fun, it looks like a beautiful Tiki bar. There’s so much to look at.
The staff were lovely, very helpful and friendly.
The menu is huge, there is something for everyone. We started with Nacho’s (veggie here so no chilli or shredded chicken was added). Then Paul had the Club Sandwich (one of his favourites and why he chose Salty’s), which came with skin-on fries. I had the Veggie Wrap which had veggie Pattie, homemade coleslaw & cheese inside it and then toasted (😱🤤) with a bright side salad which had a delicious dressing.
We were far too full for dessert sadly (and he has a couple of Birthday cakes to try tonight), and needed to get back to work but we will most definitely be going along again!!! Give them a follow and consider having a look at their menu for your next lunch out! I’d definitely book ahead, this is a Tuesday and it was relatively busy - always a sign of a really good venue!

P.S. I am funny about loo’s when we go anywhere but these ones are beautiful - possibly even the nicest loos in Angus! So pretty and bright, spotlessly clean (like the rest of the place!) and they provide free period products. There is an equally beautiful accessible loo and the place is easy to get around with a walking stick. I’d let them know in advance if you have a wheelchair as there may not be much room between tables when it’s busy so you’d look for one closer to the bar area maybe where there is plenty of room. I imagine the lovely staff will go out of their way to make sure they accommodate any requests.

Fairy Cakes RecipeI’m sorry, I know I warned you my engagement on here would be sporadic, but it’s been a few weeks, so ...
24/03/2025

Fairy Cakes Recipe

I’m sorry, I know I warned you my engagement on here would be sporadic, but it’s been a few weeks, so I thought I’d share this recipe with you, it’s super easy and removes the need for thinking in advance, softened butter etc.
It’s going to seem like a strange way of doing it but you have to trust me.
I’ve had my granddaughter today, and between flying down her new (second hand) slide in the garden 20,000 times, blowing bubbles and spilling the sticky fairy liquid stuff all over my house, we made some fairy cakes for her Mummy (and a good handful for herself & Nana), seeing as it’s Mothers Day this weekend (your reminder, I know loads of you will forget).
This is how I like Fairy Cakes - it’s how my Mum made them for us when we were younger. Just cake and a small amount of icing, and a sprinkle of hundreds and thousands.
Nostalgia at its very best!!!
Enjoy……..

Put your oven on to 170 FAN.

Line 2 x 7” tins or pop 16 cupcake cases in their trays.

4 x Med Eggs
200g Salted Butter (not margarine)
200g Caster Sugar
200g Plain Flour (no self raising!!)
11g Baking Powder

*Using a stand mixer (if you have one, or electric whisk if not), whisk your 4 eggs on full for 3 mins, until thick and frothy.
*While this is mixing, melt your butter to liquid form and once the 3 mins of egg whisking is done, turn down the mixer a little and drizzle the butter in, very slowly!
*Then, dribble the sugar in, also very slowly as the machine continues to whisk.
*Then sift in your flour and baking powder into the bowl and fold in using a spatula or spoon, until just together.
*Pour equally into your tins or fill your cupcake cases till 3/4 full.
*Bake for around 20 mins, remove & let cool.
*Make a water icing by adding icing sugar to a bowl, half a lid of vanilla extract and dribble some cold water into it until it’s the consistency you desire! Top with whatever you desire!

SAUCY ASIANWhen we moved back to Angus in 2015, we quickly found Golden Palace. We were really impressed with the food, ...
21/02/2025

SAUCY ASIAN

When we moved back to Angus in 2015, we quickly found Golden Palace. We were really impressed with the food, the open kitchen and the popularity of the place. It has been one of our favourite takeaways since then, even though we don’t live there anymore - it’s worth the 40+ minute round trip.
They closed last month to completely revamp the premises, change the name and menu - a full rebrand!
I’ll be totally honest, there was a moment of sadness as my favourite old dish is no longer on the menu…..but this was short lived!!
Tonight was their opening night and I didn’t think I’d get through to place an order, but us foodies don’t get discouraged that easily. After 12 attempts (they’re popular for a reason!) I got a slot and jumped in the car to go collect.
We chose the Sweet & Sour Cantonese Crispy Cauliflower, Peking Chicken, Jasmin Rice & Salt & Chilli Chips.
Despite the long drive back, the cauliflower in the sauce was still crispy, and incredibly delicious and fresh.
Paul had the Peking Chicken and said the same.
There is not a single crumb left, we went back for seconds.
If you haven’t been here before, or have been patiently awaiting their reopening, please do yourself a favour and treat your tastebuds!!

https://www.saucy-asian.co.uk/menu

Address

Forfar

Opening Hours

Friday 12pm - 8pm
Saturday 10am - 8pm
Sunday 10am - 6pm

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