Hebridean mountain bikers and sisters Kerry and Kirsty MacPhee are set to represent their beloved islands at this weekend’s royal wedding between Prince Harry and Meghan Markle. Kerry, who is Brand Ambassador for Loch Duart and her sister Kirsty will be enjoying an event, watched by billions around the world. They are part of the select group of invitees who will watch the bride and groom arrive at St George’s Chapel at Windsor Castle and the carriage procession as the couple leaves the service.
Kerry, currently on target to be part of the Scottish team for mountain biking at the European Championships in Glasgow this summer said:
“Myself and Kirsty couldn’t believe it when we were told that we’d be some of the very few people to witness Prince Harry and Meghan Markle’s wedding first hand. It means so much, not only for ourselves, but for the amazing and supportive Hebrides community who’ve been huge champions of our cycling ambitions.”
Kerry has been Brand Ambassador for Loch Duart, her main sponsor, since 2014. She will also be bringing her own salmon themed picnic for herself and Kirsty to enjoy on the special day. Kerry continued:
“When we found out we could plan our own picnic I checked in with Loch Duart’s amazing chef and Food Ambassador, Patrick Evans and he suggested we prepare a Salmon Nicoise. It’s fun to be able to include Loch Duart in some way on the day, but honestly, it’s one of my favourite healthy, go-to meals when I’m training and as my main sponsor, they’ve given me a huge boost in my dream to take part in the European Championships in Glasgow this summer!”
Alban Denton, Managing Director of Loch Duart, said:
“It’s wonderful that two such brilliant ambassadors for the communities in which Loch Duart work are going to be attending this historic and happy occasion. Since we started sponsoring Kerry four years ago her cycling has gone from strength to strength. It’s great that she and her sister Kirsty have been invited to join this celebration.”
Royal wedding picnic tip:
Loch Duart Salmon Nicoise, prepared by Food Ambassador Patrick Evans:
- Whisky and heather honey baked salmon fillet
- Soft poached quails eggs
- Blanched asparagus
- Blanched samphire
- Seaweed flakes
- New potatoes
- Rapeseed oil
- Arran mustard
- Lemon Juice