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.