Crew Report for Around Mull 6-night cruise

Departing Oban Saturday June 4th 2011

Saturday
 New guests arrived aboard with some familiar faces among them from last years South Argyll cruise. After introductions we set sail for a gentle cruise to Tobermory for an overnight stop. On  the way we observed several grey seals and sea-birds  such as gannets, various gulls and terns. On arrival in Tobermory the crew and passengers enjoyed a meal of smoked Argyll prawns and mussels salad with home-made taramasalata, pumpernickel bread and micro herb salad followed by roast fillet of Argyll estate venison with spring onion champ, creamed sweetheart cabbage and pears with game gravy ,new season strawberry tart with Chantilly cream and Glayva soaked berries and farm house cheeses with biscuits. After a long day we all retired early.
Sunday
After a light continental breakfast of meats, cheeses and home-made Danish pastries we set sail for the Treshnish isles. As we passed by Calgary Bay on the North East of Mull we were joined by three playful dolphins that travelled with us all the way to Lunga where the guests and crew went ashore to observe the puffins at close quarters and other sea-birds such as skuas and gulls. We had a lunch of pepperpot soup with home-made linseed and oatmeal bread followed by a smoked duck breast and orange salad with baby fennel and coriander leaves dressed in a mandarin vinaigrette. We then sailed to Staffa where we went into Fingals Cave by tender to the back wall and took some lovely photos of the stunning rock formations.  We arrived back on board to enjoy the chefs fresh scones with clotted cream and strawberry jam. Again we were followed by our trio of dolphins that played and cavorted until we reached the Nubbin of Ulva where we dropped anchor for another overnight stop. Tonight’s meal was roast rib of Tighnabruaich beef with Yorkshire pudding, honey glazed carrots, English asparagus and hasselback potatoes & pan gravy. Followed by crème brulee with rhubarb compote on eggy fried ginger cake and farmhouse cheeses.
Monday
We set sail after a full Scottish breakfast of eggs, bacon, Stornoway black pudding, tattie scone, mushroom, Lorne slice and pork link to Iona for a relaxing morning of walks and sight seeing then back aboard for a light lunch of seared king scallops with squid ink pasta and a chilli, vanilla and garlic butter with a Micro herb salad. We then headed north again to the shelter of Ulva harbour enjoying an afternoon tea of Tea and coffee with home-made rum'n'raisin cake. En-route we passed by Inch Kenneth where we observed and photographed a perching sea-eagle. In the evening we tried to enjoy a summer barbecue but a sudden squall meant that we had to cook in our galley but the meal was still a success. We had an on-board barbecue of  piri piri steak, wild boar burger and home-made sesame bun, crispy fried pork belly with hoi-sin sauce, umami scallops, sticky Argyll pork ribs, potato and mint salad, dressed leaves. With barbecued banana stuffed with caramel and chocolate for afters.
Tuesday
An early breakfast of Loch Fyne kippers fried in butter with thyme scented tomato was followed by a cruise to the magical Isle of Muck passing and getting beautiful views of Eigg and Rhum. Another light lunch of slightly spiced butternut squash, sweet potato and saffron soup with home-made foccaccia bread was followed by an island stroll where various sea-birds were observed including corn-crakes  and another sea-eagle that overflew the ship. When everyone got back aboard the chef gave a cookery lesson on how to make haggis then we sailed for Canna where we dropped anchor for the night and had our evening meal of home-made haggis with whisky sauce and a wee drop o' the cratur ( a nip of whisky),fish and chips ( halibut in a beer batter with home-made chips and a fennel and pernod salad),farmhouse cheeses with biscuits and oatcakes and home-made malt whisky truffle. Unfortunately the shipping forecast warned of bad weather and we had to up anchor and do a late night sailing back south to Tobermory where we dropped anchor at 2.30 a.m.
Wednesday
Today’s breakfast was locally smoked salmon with scrambled eggs, Avruga (herring) and Keta (salmon) caviars. The passengers went ashore to do sight-seeing and some walking and the chef went ashore to buy some stores. At lunch we dined on home-made Scotch pie with mash and gravy, once described as a delicious meat feast in a cardboard tube, makes no sense but tastes lovely. The guests went ashore again for two hours after lunch then we set off for  Loch Aline where we spent the night  and enjoyed a meal of herbed and roasted loin of Tighnabruaich hill lamb with rosemary and butter sauce, roast beetroot, green beans and Jersey royal potatoes followed by“the best” sticky toffee pudding with butterscotch sauce and farmhouse cheeses with biscuits. We then sat down to a movie night where the guests were served fresh buttered, salted and sweet popcorns with home-made Tobermory and raspberry ice-cream coronet.
Thursday
After a breakfast of Aberdeen “rowie”/ “butterie” with bacon, a Scottish version of a croissant, we again set sail due for Duart Bay but unfortunately wind conditions meant that we had to change plans and head instead to the lovely isle of Lismore were we had a light lunch of Lobster and monkfish bisque with finger sandwiches. Our guests then went ashore for a walk for an hour to see the sights. Then it was all back aboard for the short journey to Shuna. Ashore again for a walk to view historic Castle Stalker, once seat for clan MacDougal, Lords of Lorn. We observed several seals sun bathing on the rocks nearby.
The night was finished off with a meal of Argyll salmon cooked in Oriental marinade with vegetable caponata and noodles followed by lemon cheesecake with the infamous deep fried Mars bar and curly wurly sauce then farmhouse cheeses with biscuits. The guests invited the crew to join them where speeches of appreciation were given by several of them, then off to bed.
Friday
Up early to sail from our Shuna anchorage to Oban. The guests enjoyed home-made pancakes with syrups. We arrived safely at 10.30 and fond farewells were given to old friends and new.