“Springtime on Mull: Wildlife Explorer” 6-night cruise April 30th 2016

A late addition to our 2016 season is a one-off Mull Wildlife Cruise departing April 30th with wildlife specialists on board.  “Springtime on Mull: Wildlife Explorer” 6-night cruise is only £1885.00 per person visiting Loch Spelve, Tobermory, Treshnish Isles, Staffa, Iona, Ulva and other wildlife-rich destinations

What makes this cruise extra special is that in addition to our four crew we have two wildlife specialists on board The Glen Tarsan for identifying birds, mammals and marine species.  Matt Oliver is an ecologist with a great talent for spotting and identifying birds and mammals. Rachel Bell is a marine biologist with a passion for the conservation of habitats for marine species.

The Island of Mull is outstanding for its natural environment and remarkable range of wildlife.  The itinerary takes in many wilderness areas which are very scenic as well as providing the best opportunity to see as many species as possible.  Anchorages are chosen for their tranquillity and natural habitat. A major attraction in May is the proximity of nesting puffins and other seabirds on the offshore islands. Porpoises, dolphins, otters, white-tailed and golden eagles and many other bird species can be spotted at any month of the season.

Typical stopovers and anchorages:

• Loch Spelve: Anchor in Loch Spelve on Mull, well known for sighting otters, with the opportunity to take a shore walk under a canopy of ancient oak forest. White-tailed eagles are frequently seen circling on the hills behind the loch
• Tobermory: Go ashore for a woodland walk with some spectacular waterfalls in Aros Park, home to a variety of woodland birds. Visit the shag colony at the waterfall in the harbour
• Lunga: Go ashore to get close to nesting puffins and other birds from April to July.  Puffins have a relaxed attitude to humans – they seem to know that having people near the nests prevents predation by gulls
• Ulva and Gometra: An idyllic anchorage between the isles of Ulva and Gometra where seals, red deer and feral goats can be viewed from the boat.  On shore, sightings of white-tailed eagles and peregrine falcons are frequent
• Fingal’s Cave: Take a trip into Fingal’s Cave on Staffa in the boat tender for an unforgettable view of the rock formations; the isle is also a haven for wildlife
• Iona: Dolphins are often seen in Iona sound and the elusive corncrake is often heard.  A visit to the Abbey is an opportunity not to be missed

Please note that visiting the islands at the west of Mull may not be possible in very windy weather, however it is very unusual for this to happen.  If it is deemed not safe to travel west, there are many alternative idyllic and wildlife-rich locations in more sheltered locations.

Book now online

 

 

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