Tuesday 22nd to Tuesday 29th April 2025.

Scotland is rightly proud of its reputation for its wonderful natural larder and those who produce mouth-watering creations. Join Hebridean Princess, on this gastronomic voyage, as we explore this wonderful culinary offerings of the Highlands and Islands.

Tuesday 22nd April

Once embarkation had taken place in Oban, we set sail for our overnight anchorage in Charlotte Bay off the Isle of Kerrera.

Wednesday 23rd April

Our first port of call was Tobermory for our visit to the Isle of Mull Cheese Farm, the only dairy farm on the island where traditional methods are used to make award-winning cheeses by hand.

During lunch we sailed to Inverie for afternoon walks ashore and refreshments at The Old Forge pub, mainland Britain’s most remote pub.

We anchored overnight off Inverie.

Thursday 24th April.

We spent the early part of this morning cruising the Sound of Sleat, Kyle Rhea and under the Skye Bridge on passage towards Shieldaig.

Guests went ashore at Shieldaig for lunch at The Torridon Hotel and walks in the village throughout the remainder of the day.

We remained at anchor overnight off Shieldaig.

Friday 25th April.

Over breakfast we sailed to Portree, Isle of Skye, for a guided tour of Dunvegan Castle & Gardens and lunch at the Three Chimneys restaurant.

We arrived and berthed alongside in Kyle of Lochalsh this evening where we remained overnight and local entertainment was provided on board after dinner.

Saturday 26th April.

This morning, guests went ashore on the Isle of Raasay for walks on the island and to visit the Raasay Distillery for a tour and tasting.

We anchored overnight in Duart Bay.

Sunday 27th April.

This morning we visited Colonsay where Andrew Abrahams came on board to give a talk and tasting of local oysters and honey.

We spent the afternoon cruising north on passage towards our overnight anchorage in Kentallan Bay.

Monday 28th April.

We sailed into Oban this morning from where guests travelled to the Isle of Eriska Hotel for lunch.

Our final port of call was Craignure, Isle of Mull, where guests enjoyed a Champagne Reception at Duart Castle, hosted by Sir Lachlan MacLean.

We anchored overnight in Charlotte Bay off the Isle of Kerrera.

Tuesday 29th April.

Disembarkation took place after breakfast in Oban and we hope our guests have enjoyed their gastronomic tour of the Hebrides.