Tuesday 19th to Tuesday 26th April 2022

From superb seafood to famous beef, to seasonal fresh game, artisan cheeses and fine malt whiskies, Scotland bears some of the world’s finest produce imaginable.

Tuesday 19th April.

Setting sail from Oban in the early evening, we cruised south on passage to our overnight anchorage off Crinan.

Wednesday 20th April.

After a morning ashore at Craighouse on the Isle of Jura, we welcomed on board the the Lussa Gin team who gave a talk and tasting on the Lussa Gin.

After lunch we visited the Isle of Colonsay where Andrew Abrahams hosted an oyster and honey tasting in the Village Hall.

We anchored in Charlotte Bay off Kerrera overnight.

Thursday 21st April.

After a morning spent cruising round the Ardnamurchan Point, past the Small Isles and into Loch Nevis, we visited Inverie for walks ashore and to visit The Old Forge Inn.

Friday 22nd April.

This morning guests explored the town of Portree on the Isle of Skye before embarking on a tour of the Trotternish Peninsula and lunch at the Flodigarry Hotel, returning to Portree.

We anchored overnight off Uig, Isle of Skye.

Saturday 23rd April.

This morning we cruised to Loch Dunvegan, Isle of Skye, where guests visited Dunvegan Castle & Gardens and enjoyed lunch at The Three Chimneys Hotel.

We anchored overnight in Loch Brittle on the west coast of the Isle of Skye.

Sunday 24th April.

After a morning relaxing on board, we arrived in Tobermory at lunchtime today where guests explored the town. We also welcomed staff from the Isle of Mull Cheese Farm on board to give a talk and tasting on their cheese.

We anchored overnight in Nookie Bay in the Sound of Mull overnight.

Monday 25th April.

From Oban guests were tendered ashore for lunch at the Airds Hotel.

The final visit of the cruise was to Duart Castle for a Champagne Reception hosted by Sir Lachlan MacLean, ahead of the Farewell Gala Dinner on board.

We berthed alongside in Oban overnight.

Tuesday 26th April.

We hope all of our guests enjoyed their cruise and tasting the Flavours of the Hebrides.