Arts, culture and heritage

This one-day course will raise awareness of the various funding sources available to heritage organisations and projects. It will help you target the private sources of funding best suited to the work you want to do and outline the best practice methods of approach.

The training covers:
– Individual Giving
– Developing your Case for Support
– The Seven Steps of fundraising
– Making the Ask
– How to say ‘Thank you’
– A look at resources, tools and techniques

This one-day course will raise awareness of the various funding sources available to heritage organisations and projects. It will help you target the private sources of funding best suited to the work you want to do and outline the best practice methods of approach.

The training covers:
– Individual Giving
– Developing your Case for Support
– The Seven Steps of fundraising
– Making the Ask
– How to say ‘Thank you’
– A look at resources, tools and techniques

This session focuses on legacy campaigns for heritage organisations.

It will explore:

the legacy marketplace

the legal issues

what a legacy can support

how to market your legacy campaign

The session is led by professional fundraiser Peter Thierfeldt and will include presentations by Kirsty Connell-Skinner, of the Royal Botanic Garden Edinburgh, and Peter Littlefield of Turcan Connell.

This event is part of the Resourcing Scotland's Heritage programme, funded by the Heritage Lottery Fund.

This one-day course will provide you with an understanding of the significance and usefulness of a fundraising strategy and will provide you with the tools to construct an effective plan for your organisation.You will learn the principles of a fundraising model for heritage organisations and will begin to construct a strategy for your own organisation.

The training covers:

This one-day course will raise awareness of the various funding sources available to heritage organisations and projects. It will help you target the private sources of funding best suited to the work you want to do and outline the best practice methods of approach.

The training covers:
– Individual Giving
– Developing your Case for Support
– The Seven Steps of fundraising
– Making the Ask
– How to say ‘Thank you’
– A look at resources, tools and techniques

A two day Festival over the weekend of the 16th to 17th April 2016.

Venues include the local village halls, Nevis Range ski centre, local restaurants and the village primary school.

The Festival is hugely popular and sells out very quickly so make sure you book your tickets as soon as possible for storytelling around the fire in the Crannog, fire-juggling, sacrificial wicker ram burn, apple-ducking, soup and many surprises, all lit by flaming torches.

Come in ‘guise and bring a jack-o-lantern to light your way into the spirit world. Samhain at the Crannog is a unique experience and sees visitors travelling from far and wide to attend; many of them year after year so don’t miss out!

Nowadays, with a wide variety of food available all year round, we have no problem sourcing our winter provisions but our ancient ancestors did not have that luxury. They had to devise ways of storing their food for the long winter ahead of them.

Join us for a celebration of seasonal fare including tasters of fungi, hazelnuts, soups and stews representing the kind of foods the loch-dwellers would have eaten at this time of year.

Booking essential for large groups only.

Call 01887 830853 or email info@crannog.co.uk.

Another of the four traditional Celtic Festivals, ‘Lughnasa’ has many possible origins but is most often associated with the sun god Lugh. The date of 1st August is linked to the ancient Celtic calendar tablet found at Coligny in France.

There was no kitchen in the Crannog, or at least not one that we would recognise today, but the Loch-dwellers managed with what they had producing fabulous down-to-earth nutritional food.

Our Iron age Gourmet day is one of our most popular events so don’t miss out on cookery demonstrations like you've never seen before: fish baked in clay stuffed with foraged herbs; fish smoked over an open fire; stews and soups using fresh local produce; breads, spreads and jams; locally-sourced spit-roast lamb, wild boar sausages to toast over an open fire and more.