Tuesday 18th to Tuesday 25th April 2023
From superb seafood and famous beef, to seasonal fresh game, artisan cheeses and malt whiskies – Scotland bears some of the world’s finest produce. Join Hebridean Princess on this gastronomic voyage, as we explore the wonderful culinary offerings of the Highlands and Islands.
Tuesday 18th April
When all guests had safely embarked we set off on our culinary adventure on passage to our overnight anchorage in Tobermory bay.
Wednesday 19th April
Our first port of call was the Isle of Mull Cheese farm a tour and tasting. Here guests learnt how the local cheeses are made by hand at the island’s only dairy farm.
The afternoon was spent relaxing on board as we cruised the Small Isles and the west coast of Skye, on passage towards our overnight anchorage in Loch Dunvegan.
Thursday 20th April
This morning guests explored the oldest continually inhabited castle in Scotland, Dunvegan, before enjoying lunch at the The Three Chimneys Restaurant.
After spending the afternoon cruising the west coast of the Isle of Skye, we arrived at our overnight berth in Kyle of Lochalsh.
Friday 21st April
During breakfast we sailed to the Isle of Raasay for morning walks on the island and to visit the Isle of Raasay Distillery for a guided tour and tasting.
The afternoon was spent at Inverie, where guests explored on foot and we remained at anchor overnight.
Saturday 22nd April
This morning we arrived and berthed alongside in Armadale, Isle of Skye where Armadale Castle and the Museum of the Isles played host to our visit before lunch was served at Kinloch Lodge.
We anchored overnight west of Mull.
Sunday 23rd April
After a morning cruising the West Coast of Mull, we arrived at the Isle of Colonsay for a honey and oyster tasting in the village hall with Andrew Abrahams, our regular supplier.
We anchored overnight off Ardmore Bay.
Monday 24th April
Our final lunch ashore was served at the Airds hotel, at Port Appin off Scotland’s west coast.
Sailing to Craignure, Isle of Mull our culinary voyage concluded with a champagne reception at Duart Castle, hosted by Sir Lachlan MacLean. Guest Althea Whybrow entertained guests on the piano.
We anchored overnight in Charlotte Bay off Kerrera.
Tuesday 25th April
We hope that all our disembarking guests have enjoyed this culinary adventure.