A place where epic landscapes meet the warmest of welcomes, and where history and Gaelic traditions come vividly to life, the Hebrides — located off Scotland’s west coast — are steeped in culture.
The archipelago can be divided into two main groups, Outer and Inner. Across the 50-odd inhabited islands, food is as deeply rooted in the land and sea as the local myths and legends. Crofting, a traditional form of small-scale farming, has shaped the landscape for centuries. Sheep — cheviots, Hebrideans and blackface — graze on heather-covered hills, producing lamb with a rich and distinctive flavour.
The cold, clear waters of the Atlantic provide an unparalleled harvest. Langoustines, once an export delicacy, are now a staple on island tables, alongside hand-dived scallops, rope-grown mussels and lobsters. Stornoway, the…
