17th April - Flavours of Scotland

Scotland is rightly proud of its reputation for its wonderful natural larder and those who produce mouthwatering creations.  Join Hebridean Princess as we explore the wonderful culinary offerings of the Highlands and Islands.

Tuesday, 17th April.

With a sense of anticipation and excitement we heaved anchor at Oban and sailed to our overnight anchorage in Bloody Bay as embarkling guests settled into their cabins and enjoyed their first taste of Hebridean Princess hospitality.

Wednesday, 18th April.

Our first port of call was the island capital of Mull, Tobermory, where we learned the traditional artisan methods employed at the Isle of Mull cheese farm.

Our afternoon was spent relaxing on board as we cruised the Small Isles on passage to our overrnight anchorage in Loch Scresort, Rum.

Thursday, 19th April.

Morning walks on the Isle of Rum were enjoyed and Public Room Supervisor Egon set up the hot chocolate and rum punch station at the pier for welcome refreshments.


After returning to the ship for lunch we sailed to Loch Nevis and guests were tendered ashore at Inverie for strolls and refreshments at Britain's remotest pub, The Old Forge Inn.

We anchored overnight at Plockton.

Friday, 20th April.

This morning we tendered guests ashore in Shieldaig for walks and from there guests travelled to the Torridon Hotel for lunch.

During the afternoon we sailed to Kyle of Lochaslsh where we remained overnight and enjoyed music and dancing in in the Tiree Lounge after dinner with local musicians Louden and Alister Mackay.

Saturday, 21st April.

Our morning was spent on Skye where guests visited the Clan Donald Centre in the grounds of Armadale Castle, following which they travelled to Kinloch Lodge for lunch.

When all guests were safely back on board we departed Kyle of Lochalsh and sailed to our overnight anchorage off Bunessan, Isle of Mull.

Sunday, 22nd April.

On Colonsay this morning guests visited the village hall to meet Andrew Abrahams who supplies the ship with oysters and honey where they enjoyed a tasting accompanied by champagne.

During lunch we sailed to Port Ellen, Islay for an afternoon tour of the Kilchoman distillery. 

We anchored overnight at Loch na mile off Jura.

Monday, 23rd April.

After a morning cruise through the sound of Jura, the sound of Luing, Firth of Lorn and the Lynn of Lorn we arrived at the Isle of Eriska where guests went ashore for lunch at the Isle of Eriska hotel.

After cruising to Craignure, guests enjoyed a Champagne Reception at Duart Castle, hosted by Sir Lachlan MacLean, ahead of the Farewell Gala Dinner which was held at anchor off Java Point.

Tuesday, 24th April.

We hope that all of our guests have enjoyed this gastronomic tour of the Hebrides and we look forward to welcoming them back on board very soon.