AUTUMN BREAKS
‘One of my favourite locations is the island of St Kilda’
beaches and coves and stunning topogra- phy. Rugged landscapes and magical beaches around every corner provide a greater wow factor and the wildlife is sublime. Basking sharks, whales, dolphins, otters,
and the much admired sea eagles are the jewels in the crown. We discover incredible little pubs and hostelries on our travels, like The Old Forge at Inverie on Loch Nevis, the most westerly pub on mainland Scotland and only accessi- ble by boat or hiking for 18 miles. Sampling the freshly landed seafood and a good Scot- tish welcome was a wonderful experience. You don’t get much fresher or better than several cake stands full to the brim with hand dived scallops, smoked salmon, razor clams and an abundance of crab meat all washed down with a crisp dry white wine. Our guests thought they had gone to heaven and back. I think one of my favourite locations is St Kilda,
Above: Looking down to the deck of the Lord Jim. Main: Port Elgol on Skye, with the Cuillin ridge. Right: Michael Romeling, captain of the Lord Jim.
some six hours sail from the Outer Hebrides. These remote uninhabited islands are highly rated by those who visit as one of the most magical places in Scotland, with a sense of history, survival and wild romance. A Mecca for those with an interest in geology, wildlife and fauna. If I was to create my dream sailing trip
around the Western Isles then I would go from Oban to Loch Sunart opposite Tobermory, which has one of the most beautiful anchor- ages found anywhere in the world, then on to the island of Iona to visit the famous abbey. Then onwards to Harris in the Outer Hebri-
des to experience the most beautiful white sandy beaches that you will ever see in your life, and I mean anywhere in the world. From there I would sail out to St Kilda, returning to the south of the Inner Hebrides to marvel at the
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basking sharks before fi nishing at Loch Spelve on Mull to observe the otters before heading back to Oban. All our trips are bespoke and are designed
around our guests. We have no set routes, only a wish to satisfy the diverse requirements of our customers and their wishes to visit the islands like Islay, Jura, Skye, Rum or Muck with possibly a few distilleries in between. We pride ourselves in creating some of the most deli- cious cuisine with as much locally sourced produce as we possibly can. Our chef is always willing to go the extra mile
and our feedback and comments from previous trips have cited the culinary delights to be truly amazing. On occasions we can arrange dinner ashore and recently dispatched our guests to Kinloch Lodge on the Isle of Skye to have an eight-course meal at Lady Claire MacDonald’s
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