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Braemar
Overview
Braemar is a village in Aberdeenshire, Scotland, around 58 miles (93 km) west of Aberdeen in the Highlands. It is the closest significantly-sized settlement to the upper course of the River Dee, sitting at an elevation of 339 metres (1,112 ft).
The Gaelic Bràigh Mhàrr properly refers to the area of upper Marr (as it literally means), i.e. the area of Marr to the west of Aboyne, the village itself being Castleton of Braemar (Baile a' Chaisteil in Scottish Gaelic). The village used to be known as Cinn Drochaid ('bridge end'); Baile a' Chaisteil referred to only the part of the village on the east bank of the river, the part on the west bank being known as Ach an Droighinn ('thorn field').
Facts
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Source
WBP almanac
External sources
Media
From Wikipedia2,436 words
WBP editorial3
Seasonal rhythm for the keen explorer
Braemar’s calendar is dictated by the river Dee’s moods and the surrounding Cairngorms. In spring, melt‑water swells the river, creating a lively floodplain that draws avid birdwatchers and photographers keen on capturing arctic‑type waders. Summer brings long, amber‑tinted days ideal for remote hill walks that avoid the more frequented loch routes; the village’s modest size means you can set off at dawn and return before the evening tide patterns change. Autumn, with its crisp air and occasional early snow, turns the surrounding glens into a quiet backdrop for whisky‑laced evenings in the local inn, while the looming winter months lock the passes, offering the rare chance to experience a Highland village under a blanket of fresh powder without the crowds of the famous ski resorts further north.
Local craft and culinary nuance
Beyond the well‑trodden tourist trail, Braemar nurtures a subtle culinary culture rooted in its farming heritage. Small-scale producers here still practice traditional strip‑grazing of the highland pastures, yielding beef with a distinctive herbal note that local chefs highlight in simple, seasonally‑driven dishes. The village’s modest bakeries continue to bake oat‑flavored bannocks on open hearths, a practice that mirrors the ancient grain‑cultivation patterns of the surrounding glens. Visitors with an eye for food provenance will find that the village’s modest shopfronts often sell handcrafted preserves and smoked fish sourced directly from the Dee, allowing a taste of the river’s freshness unmediated by mass distribution.