Local produce, suppliers and recipes
Our Chefs source the best of local produce for our onboard menus. Our four Chefs have the freedom to choose their own favoured local suppliers and provide their own menus using the best seasonal produce available. We get very positive feedback from our guests regarding the quality of the food on our cruises.
Producers and Suppliers
Here are some of the Argyll & the Hebrides producers and suppliers used by our Chefs
Auchnasaul Beef Farm, located on the shores of beautiful Loch Etive, is a favourite supplier for beef. Auchnasaul farm produces some of the highest quality beef in Scotland, breeding highland cattle. The cattle are fed on grass and hay to give the beef a unique flavour and colour. Slaughter takes place locally in Mull Slaughterhouse and the beef is dry aged for 28 days.
Ardfern Organics, Barrfada Farm, grow organic vegetables, salads & herbs.
CJ'S Seafood supply the freshest local fish which they procure from day fishing boats.
Inverlussa Mussel Farm: located in the lovely setting of Loch Spelve on the Isle of Mull, the mussels are rope grown in pristine waters. Crew drop in for mussels and langoustines and guests love to accompany them.
Kintaline Farm for mutton and lamb.
Paradise Kitchen, Oban, make jams, chutneys and cakes using the best local fruit and vegetables.
The Ethical Seafood Company, Isle of Mull, especially for hand-dived scallops.
For those who care about the welfare and origin of farm animals, Mull Slaughterhouse provides a crucial service to the farmers on Mull and to those in the surrounding areas, with animals coming from Coll, Muck, Morvern and many mainland farms. The service allows locally produced food to be eaten locally and the benefits of local food to the wider, local economy are well documented. Island abattoirs play a vital role in promoting animal welfare as cattle, sheep and pigs destined for slaughter do not have to face long journeys to mainland slaughter houses.