Calling all malt whisky lovers! Join our May 2016 cruise for the Islay Festival of Music and Malt

Our new 10-night cruise to the Southern Hebrides will take in the whisky isles of Islay and Jura as they celebrate 200 years of malt whisky production. The best way to experience these unique distilleries is from the sea, reflecting the maritime flavour of the whiskies themselves. We are offering two departures for 2016 on May 21st and August 27th 2016 on board our new luxury vessel, The Glen Etive.  The May date of the new cruise “Islay and the Southern Hebrides” is timed for the Islay  Festival of Music and Malt, Fèis Ìle, from 20 – 28th May 2016

The cruise has a strong focus on whisky and local gourmet food produce, but the cruise will also suit non whisky lovers.  The outstanding scenery, ancient history and rare wildlife will ensure a complete appreciation of these islands. Historically, the Southern Hebrides was of great significance as “Argyll’s Sea Kingdom” from the 10th century. The vessel will literally cruise in the wake of the Lords of the Isles, including to Corryvreckan, Europe’s largest whirlpool, and the name of one of Ardbeg’s most famous whiskies. See the full 10-day itinerary here

The cruise can take in some of the most famous of the 9 distilleries on the isles of Islay and Jura where the world’s most legendary and smokiest malts are created. From the sheltered anchorage of Craighouse, guests can go ashore for a tour of the Isle of Jura distillery.  Back on board, guests will dine on hand-dived, local scallops which are a great pairing with Jura’s flagship whisky, Origin.

From the anchorage at Port Ellen on Islay, guests can experience a “celebration of smoke” at Laphroaig and Ardbeg Distilleries. Laphroaig is one of the few distilleries to still do their own maltings.  Ardbeg is Islay’s ultimate Single Malt, winning Whisky of the Year three years in a row.  Their whiskies have been described as ‘perfection on a palate’.

The cruise continues around the Islay coastline to Loch Indaal and a tasting at Islay’s oldest distillery, Bowmore.  This distillery is extremely special not only because of the smooth, balanced single malt it produces but it also has the oldest maturation warehouse in Scotland and is the only one below sea level.  Nearby Bruichladdich is home to the Octomore range, the world’s smokiest whisky.

There are many options for visits to non-whisky attractions, such as a walk to Kildalton Cross, a visit to the Islay Woollen Mill or to visit Finlaggan, the ancient home of the Lord of the Isles.  Guests will also have the option of a one-way walk along the shores of Loch Indaal between the Bowmore and Bruichladdich Distilleries, to be picked up by tender en route.

Apart from Jura and Islay, the cruise calls in at the Isles of Colonsay, Gigha and the Garvellachs as well as exploring some of the magnificent sea lochs on the Argyll mainland.

 

Our new luxury vessel, The Glen Etive, is on course!

The building of our new luxury vessel, the Glen Etive, is going to plan under the careful supervision of Ewan Ferguson at Ardmaleish Boatyard on the Isle of Bute and Andy Thoms, partner in The Majestic Line.  The hull is complete and the interior fit out has now begun.  Despite being a brand new boat, the Glen Etive will have traditional character due to the marine quality of the fittings and finishes.  Andy has been scouring the country for the best brass, stainless steel and hardwood parts and is delighted with his latest find of the best quality brass portholes for the cabins.

See below for a sneak preview of the deck plans! The Glen Etive has been specially designed to ensure guests travel in comfort and style while exploring the most remote and beautiful parts of the Western Isles.  The Glen Etive will offer four 10-night cruises to allow the time needed to fully experience the Outer Hebrides, plus a 6-night cruise to Skye and the Small Isles in October. View our cruise itineraries

End of season recipe featuring the Arbroath Smokie

As our season comes to an end, our Chef David has provided some of his favourite “winter warmer” recipes using the best of Scottish produce.  First up is a celebration of Arbroath Smokies which are produced in small family smokehouses in the east coast fishing town of Arbroath. ‘Arbroath Smokies’ are whole wood-smoked haddock with the backbone still intact with a unique look and taste. The outside of the fish has a coppery brown colour and the flesh is creamy with a luscious savoury flavour.  Smokies are popular for breakfast but are also excellent for a warming main course.

Arbroath Smokies with Skirlie Mash and Parsley Sauce   

 

Ingredients (serves 4)

Skirlie Mash

8 potatoes (Albert Bartlett rooster preferred) peeled and chopped into even pieces

200g pinhead oatmeal

4 sliced banana shallots

200g butter

100 ml double cream

 

Parsley Sauce 

100g flat leaf parsley finely chopped

175ml white wine

300 ml double cream

100 ml chicken stock

2 finely chopped shallots

1 bay leaf

juice of 1 lemon

1 tbsp dijon mustard

 1 tbsp veg oil 

Arbroath Smokie

4 Smokies, skin and bones removed

200g milk

1tsp dijon mustard

100 ml double cream 

1 bay leaf

5 pepper corns

zest and juice of one lemon

Method

For the mash

Put the potatoes in a pot and fill with cold water and season with salt. In a separate pan put the onion and 50g of butter.  Once the onion is soft, add the oatmeal and a further 50g of butter and toast the oatmeal for 1 min then remove from the heat. Once the potatoes are tender, strain and put through a potato ricer. Put the cream and remaining butter in a pot and warm on the stove till the butter has melted, add the potatoes and mix. Take off the heat and add the oat mix and set aside for heating later. 

For the parsley sauce

Put the shallots and vegetable oil in a pan and fry till soft. Add the wine and reduce by half. Add the chicken stock, bay leaf and dijon mustard and whisk in. Reduce by half over the heat, then add the cream and lemon juice and cook for a minute or two then set aside.  

To heat the Smokies

Make the poaching liquid by putting all the ingredients in a pan on a low heat. Whisk, then add the fish.  Put the mash and the sauce on the heat to warm through. 

To plate up

Use spoons to place the mash on the plate in the form of quenelles, place the fish on top, add the parsley to the sauce and pour over the fish.

Hebridean Island Diary and Memories

Annette and Angus Vine kindly sent us their diary for their "Around Mull Wildlife Explorer£ 6-night cruise departing September 5^th on the Glen Tarsan:

Our fondness for the Islands, fuelled by the adventure of an unscheduled itinerary, and the unexpected, brought us to Oban again on 5^th September. 

After a short pub lunch, we were collected by Scott, our captain, and Ray, the engineer, and taken by tender on a calm and warm afternoon to board our home for the next six days. 

Our fellow travellers were a mixed “bunch” which gave the party an international feel : two from Chicago, two from Utah, an Australian, a lad from York, two retired sisters and former nurses from Aberdeen and Wiltshire, both former Majestic clients and making another booking for 2016; and we two repeat clients from the Borders. 

We were not to be disappointed in any way;  quite the contrary, due to a well-balanced itinerary, very clement weather, apart from a wee bit of wind, and a superb crew comprising Scott and Ray, Claire our bosun, and Michael our chef   We had a lot of fun, excellent food, good company, no chemistry issues, and some wonderful wildlife sightings. 

After the first night’s anchorage in Aird’s Bay by Port Appin, we steamed up the Sound of Mull, passing, amongst other landmarks, Morvern and Castle Duart before reaching our anchorage at Tobermory.   Eagles were seen. 

Our second day was spent ashore on Mull for a wonderful full day wildlife tour with the loquacious but knowledgeable David.  We had otter sightings by Craignure, two sightings of sea eagles near Grass Point, and three sightings of golden eagles from the road past Inverlussa and close to Ben More, with the highlight of a hen harrier in flight also by Grass Point.   Buzzards too featured frequently, with other birds such as pippets and stonechats. 

After an overnight anchorage in Loch Buie, we steamed up the Firth of Mull passing Auliston Point on the starboard side, with Ardnamurchan Lighthouse in the far distance, to Lunga/the Treshnish Isles, but we could not land due to the swell, and then onward to Staffa in choppy waters. 

Our third anchorage was past the Ross of Mull and into the Bay by Bunessan, where we went ashore and walked to and past the village. 

We steamed the following morning to Iona where, despite more very choppy waters and wind, we were put ashore very safely for visits, as required, to the Abbey and also across the island, over the golf course and onward to the western beautiful, white sanded and tranquil beach. 

Our next stop ashore was in Dervaig Bay, from where we went ashore into the small village on onward. 

After a further overnight anchorage, we steamed the South of Mull and anchored for lunch by Ardtornish Point and the derelict castle, and then into Loch Aline, from where we went ashore and walked the lochside shore around to Ardtornish House, where, close by, we had a magnificent and very close sighting of three red deer stags, all of which had at least 14 points. 

After the next overnight anchorage, we steamed the Sound, passing Lismore and onward to Oban where we disembarked after a most enjoyable six day trip. 

Overall, we were blessed with good weather conditions and plenty of sunshine, even though’ at times the seas were choppy   There were memorable days, a wide variety of scenery, lovely blue skies and splendid cloud formations, varied sunsets and little, if any, rain.   These factors rounded off an excellent Majestic Line Wildlife and Nature Cruise, further enhanced by memorable on board meals.

Annette and Angus Vine

 

 

A private cruise charter reunion

Ann Cheetham, who booked a charter for July 2015 has got in touch to let us know what it meant to the group of friends:

“When I booked this cruise in March 2014 for a group of Septuagenarians to celebrate 50 years of friendship, some of us having been on a Morocco expedition together in 1965, I had no idea what I was letting us in for. But now that it is all sadly over, I can only say that the cruise surpassed all our expectations. I found you by googling into my computer "cruises in the western isles of Scotland". When I saw the possibility of chartering a six cabin boat with staff to look after us, I knew this must be what we were looking for. Not one of us is disappointed. This has been the highlight of all our reunions and we have had a fantastic week with a magnificent crew, who saw to our every need and worked so hard to make us comfortable and happy. David, Michelle, Michael and Darren are a fantastic team and work very well together. We saw everything we asked for and are now on diets after the delicious meals served up by Michael that can only be compared to five stars in the Michelin guide. 

From the moment I spoke to Marie and then later to Craig and Ali, to the point when Andy took the drivers to collect their cars as we disembarked and the heavens opened, we have had such friendly service, that we almost felt we were family. Indeed we were all very sad to leave the Glen Tarsan behind. As we stayed in Oban for a further night we walked past the two boats moored in the harbour and thought what an amazing experience we have had."

Some highlights of the charter were:

·         Dolphins bow riding the vessel, bringing the pod into Tobermory Bay with The Glen Massan

·         Visiting the beach at Strontian on Ardnamurchan when one of the guests, who is a geologist, educated everyone about the rocks on the beach

·         The overnight stop in idyllic Loch Na Drum Buidhe

·         Going ashore on the wildlife paradise of the Isle of  Lunga on the Treshnish Isles – just in time to see the puffins before the parents and young all head back out to sea

·         An overnight stop off the Isle of Ulva and going ashore to visit Sheila’s Blackhouse

·         An afternoon on the Isle of Iona, exploring Iona Abbey

·         Chef Michael catching mackerel and turning them into canapes

Another of the guests, David Weight got in touch to let us know how much he enjoyed his cruise:

“The crew under David's direction could not have been more helpful and friendly, anticipating our requests more often than waiting for us to ask, and taking time to tell us all about the boat and the many places of interest.   And Michael's cuisine was out of this world - fabulous local produce, cooked to perfection, the only problem being that we oldies were frequently defeated by the generous quantities he served. I am starting a diet to recover. I particularly enjoyed having the time to paint watercolours of the glorious scenery. Thank you all of you for a truly memorable holiday. I  shall not hesitate to commend the Majestic Line to all my friends” 

We are very much hoping to see some images of David’s watercolours!

 

Vegetarian menu for a 6-night cruise

Vegetarians are well catered for our our cruises!  Here is a sample menu for a 6-night cruise.

Saturday

Dinner

Canapé: pickled walnut and watercress with blood orange dressing; tomato consommé
Main Course: lightly spiced couscous in tomato broth with salt baked celeriac
Dessert: cranachan

Sunday

Breakfast: eggs florentine
Lunch: butternut squash, spinach, parmesan, Conchiglioni  Rigate pasta, sage butter&  pak choy asian salad
Afternoon tea: banana bread

Dinner:                

Canapé: grilled marinated tofu with guacamole; vegetable pastille; sundried tomato
Main: potato croquette , roasted golden beetroot, beetroot purée, broccoli, almond soya & sesame seed oil dressing
Dessert: apple parfait, ginger beer sorbet with granola

Monday

Breakfast:  scrambled egg on sourdough bread
Lunch: vegetable stir fry with egg noodle; watercress roast peppers & pumpkin seed salad
Afternoon tea: marshmallow

Dinner:                                

Canapé: goats cheese and asparagus tart; vegetable kebab
Main: lentil fritters with caramelised fennel, sweet corn, parmentier potatoes, apple & radish.
Dessert: orange and passion fruit tart with lemon sorbet

Tuesday

Breakfast: cheese omelette
Lunch: beetroot hummus with flat bread,  pickled vegetable salad & Moroccan couscous
Afternoon tea: chocolate éclair

Dinner:                

Canapés:  mushroom veloute with truffle oil ; vegetarian scotch egg
Main: home-made goats curd, pea, pearl barley, samphire, chard, cauliflower, braised baby gem & pesto
Dessert: strawberry cheese cake with strawberry sorbet  

Wednesday

Breakfast: blueberry pancakes with maple syrup
Lunch: spanish omelette,   tomato salad and mozzarella
Afternoon tea: bakewell tart

Dinner                 

Canapé: chard vegetable with tarragon mayo; honey and whisky sorbet
Main: gnocchi potatoes warm salad of asparagus, charred spring onion, broad beans &  salsa verde
Dessert:  peach mousse, peach jelly, vanilla ice cream, raspberry couli

Thursday

Breakfast: French toast and sautéed mushrooms
Lunch: arancini ,granny smith, garlic croutons, parmesan shavings  & salad
Afternoon tea: millionaire shortbread

Dinner                 

Starter: smoked potato and duck egg ravioli with wild sorrel and lightly roasted garlic
Main: blue cheese polenta cake with truffle, cauliflower puree, parsnip, wilted spinach & port jus
Dessert: chocolate delice with milk sorbet  

Friday

Breakfast: fried egg, vegetarian sausage, grilled tomato, mushrooms, potato scone & vegetarian haggis

Four new 10-night cruises to the Hebrides for 2016

Our new custom-built vessel, The Glen Etive, is designed to provide luxury accommodation for longer trips to the islands of the Inner and Outer Hebrides.  Fitted with stabilizers for a smooth passage, she will visit the more remote outlying islands, steeped in legend and inhabited by many species of rare wildlife.

The interior of the Glen Etive is tastefully fitted out with brass and hardwood finishes and many charming maritime features.  The spacious indoor saloons are specially designed to provide comfortable viewing areas for taking in the breathtaking scenery while at sea and at anchor.  Cabins are traditionally designed with brass portholes; each cabin is double or twin with ensuite.

There are four new ten-night cruises on offer for 2016 from May – September.  All 10-night cruises are currently at an introductory price of £4020 per person.

“Idyllic Isles of the Outer Hebrides” 10-nights:  departing May 7th, July 2nd, August 13th and September 10^th 2016

The Outer Hebrides is an island world like no other.  On the very edge of the Atlantic Ocean, the pace of life is slower, the majority of inhabitants speak Gaelic and crofting is a way of life.  Many of the rugged and mysterious islands, with evocative names such as Mingulay, the Monachs and the Shiants are populated only by thousands of seabirds.  The scenery is breathtaking with huge skies and green seas providing a striking backdrop to white sand beaches and the jagged crags of some of the most remote, unspoiled and enchanting islands of the Hebrides.  The crystal clear waters are home to many cetaceans, with porpoise, several species of dolphin and even whales and orcas regularly putting in an appearance. View detailed itinerary

“From Skye to the Shiants” 10-nights: departing April 23^rd, June 18^th and September 24^th 2016

Some of the most fascinating islands of the Inner and Outer Hebrides and the fabulous sea lochs of Argyll are brought together to provide a breathtaking cruise of stunning scenic contrasts.  The Small Isles offer a wonderful panorama  of constantly changing island scenery.  On Skye the stark rise of the jagged Cuillin ridge drops to the gentle white of sandy beaches.   The remote magical Shiant Isles are home to thousands of seabirds on their sheer cliffs.  Returning to Skye, the calm waters of the Inner Sound allow access to the spectacular mainland sea lochs of Torridon and Carron and shore visits to their charming traditional villages. View detailed itinerary

“Islay and the Southern Hebrides” 10-nights: departing May 21st and August 27^th 2016

Despite their close proximity, each island in the Southern Hebrides has a distinct personality, from the wild mountainous wilderness of Jura to the lush gardens of Gigha.  Historically, the area was of great significance as “Argyll’s Sea Kingdom” from the 10^th century which had far reaching influence over Scotland and beyond.  Clusters of small islands, The “Slate Isles” and the Garvellachs provide some idyllic anchorages. The most westerly and remote island, Colonsay, is surprisingly wooded and fertile with fabulous beaches and scenery whereas Islay is justly famous for its whisky distilleries.  The highly-indented coastline of the Argyll mainland offers sheltered stopovers in beautiful Loch Crinan and the magnificent sea loch of Loch Sween. View detailed itinerary

“St Kilda and the Outer Hebrides Cruise” 10 nights: departing June 4th and July 16th 2016

Situated on the very edge of the Atlantic Ocean, the Outer Hebrides is a chain of inter-connected islands with their own unique way of life.  Much of the Hebrides is very isolated, with an infectious sense of peace and tranquillity.  Following a stopover at Canna, the itinerary takes in the far-flung Isles of Barra, Mingulay and the Uists with their endless shell-sand beaches fringed with flowering machair.  Given good weather, St Kilda will be the next stop, with the intention to stay for two nights exploring the Archipelago.  Depart St Kilda for the Sound of Harris and its stunning sea vistas of thousands of small islands. Visits to the wild Shiant Islands, the romantic Isle of Skye and the delightful Small Isles complete an unforgettable trip. View detailed itinerary

The Idyllic Island of Iona

Idyllic Iona

Although only a tiny island, Iona has a big history and is known as the birthplace of Christianity in the UK.   Its historic abbey was established by St Columba in 563, and year round the island welcomes visitors on pilgrimages.  However with its white sand beaches, azure seas and picturesque village – and the definite feel that time has stood still – it is one of the popular stopovers on our two ‘Around Mull’ cruises.

These cruises also feature visits to Mull itself including its many sea-lochs, and surrounding islands such as Ulva and Staffa.  Iona is a popular destination for our guests who love its remoteness and its beautiful beaches – it’s only a short distance from Mull but a world apart. 

The island is an outpost off the end of the craggy Ross of Mull and for the regular tourist it takes an intrepid journey by two ferries and a long drive across Mull to reach it.  On a Majestic Line cruise, our guests can enjoy the sea journey around Mull and along the Sound of Iona with the ease of a direct drop off on the island jetty. From there it is just a short walk to experience the island’s attractions, or to take time to relax and enjoy the ambience of this unspoilt island gem.

Particular highlights of a visit include the easy and flat walks along the deserted roads of the island, to the historic Abbey or to visit one of the tiny white beaches dotted along the way. 

Iona is known for its own beautiful marble – a brilliant white rock with green veins.  A visit to the peaceful chapel of the Abbey will reveal a superb altar made from the stone itself.

The island is a tiny gem which, with its small shops and easy walks through the fields and along the roads, offers a real glimpse into the life of a Hebridean island.  Our guests will get a real feel for Iona and why it is so special.  There should be time too for some light shopping with a variety of artisan craft shops and the Abbey gift shop.

Wildlife is in abundance on the island and its seas.  Iona is home to the elusive and protected Corncrake, a shy bird with a distinctive call that can be heard in the unique machair grasslands, but is rarely seen. On a good day, when sailing up the Sound of Iona, our guests are delighted with the area’s wildlife.  As well as birds such as puffins, shags and razorbills, we see lots of porpoises and seals in the surrounding waters, and if a dolphin pod which regularly visits the Sound of Iona is in evidence, these magical mammals often follow our progress.

All our guests enjoy a visit to the historic Abbey, possibly the most beautifully placed religious building in Scotland.  It is packed full of the history of the monks who first built it and of Scotland’s kings who were carried along ‘The Road of the Dead’ from the southern end of the island to be buried there. Among the graves is the more contemporary resting place of the late John Smith, former Labour Leader, who loved the island and many people visit Iona to pay their respects. 

There are wonderful views to enjoy in your own time and plenty of outstanding photographic opportunities to capture special memories.   Arriving by boat is a spectacular way to see the island from the sea, and we also have really special views across to the pink granite of Mull and of other islands we visit on the cruises, including the Treshnish Isles, Gometra, Ulva and Staffa.  

Kintaline Farm Mutton Wellington

Ingredients

Mushroom Duxelle

25g/1oz butter
1 tbsp vegetable oil
2 shallots, finely diced
8 chestnut mushrooms, chopped
2 tbsp cream

Wellington

1tbs vegetable oil, to fry
1.2kg loin of Kintaline farm mutton
225g puff pastry
3-4 crêpes (you can use ready- made)
2 free-range egg yolks, lightly beaten
Salt and pepper, to taste

Method

Mushroom Duxelle

Heat the butter and vegetable oil in a frying pan.  Once hot, add the chopped shallots and fry, stirring continually, for two minutes. Tip in the chopped mushrooms. Reduce the heat a little and continue stirring.  Cook for about ten minutes until the mushrooms are softened and their liquid has evaporated. Stir in the cream and cook for a further two minutes, then remove from the heat and leave to cool.

 

Wellington 

1.     Heat the oil in a frying pan over a high heat and season the loin all over with salt and pepper. Once the oil is smoking, add the mutton and fry on all sides until it is a caramel-brown colour.  Place on a plate to cool.

2.     Place the crêpes onto the work surface, one layer thick, but overlapping – you need to create an area about twice the size of the loin and about 2.5cm longer at each end.  Spread the mushroom duxelle over the crêpes.

3.     Lightly pat the loin with kitchen paper to remove any excess moisture, before placing the meat on top of the duxelle.

4.     Carefully roll the side closest to you over the meat, encasing it within the crêpes and mushrooms. The crêpes should cover the meat on all sides and trim off any excess.

5.     Place the wrapped loin onto a sheet of cling film and wrap up tightly into a cylinder.  Set aside in the fridge for about half an hour or until completely cold.

6.     Roll out the pastry and brush with beaten egg yolk.  Remove the cling film from the mutton and place the meat onto the middle of the pastry.

7.     Wrap the pastry up over the mutton.  Lightly stretch one edge of the seam so that it is not too thick, then press down firmly to seal.

8.     You should be left with a tube that is open at either end.  Use a rolling pin to lightly press the ends of the pastry together to seal them. Then, with a small knife, trim the edges on each side to form a triangle shape.  Brush the triangle of pastry with a little egg and press it up against the side of the Wellington.  Repeat with the other side before flipping over so that the Wellington is seam-side down.

9.     Place your Wellington onto a baking tray, brush with the remaining egg yolk and set aside in the fridge to chill for 5-10 minutes.

10.  Pre heat the oven to 180C/350F/Gas Mark 4

11.  Remove the Wellington from the fridge and score a pattern of your choice onto the top and bake for 25 minutes.

12.  Remove the Wellington from the oven and leave to rest for 10 minutes.  This should give you a perfectly pink finish to your meat.  If you prefer it more cooked, then leave in the oven for longer, but you must ensure the meat is well rested.

 

To Serve

Serve slices of the wellington with roast potatoes and cauliflower cheese.