Gourmet Food from the Glen Etive Galley

Some tips from Mike Weir, Chef aboard the Glen Etive, on how he provides gourmet food for our guests from a boat galley. "On our vessels, there is obviously much less storage, refrigerator and freezer space than in a typical hotel or restaurant kitchen. To overcome the space problem, the answer is to use only the best and freshest ingredients so that I can keep my cooking simple, letting the flavour of the food speak for itself.  I use only local suppliers, stocking up initially in Dunoon and Oban but because I use only fresh ingredients I know I will also need to stock up at suppliers en route. We often call in at… Read More

Barbara Rafferty will name our new vessel, the Glen Etive

We are thrilled and delighted that Barbara Rafferty will name our vessel, the Glen Etive, at the official Naming Ceremony on Tuesday April 5th at The Holy Loch Marina. Barbara is a previous guest of The Majestic Line and we loved having her onboard.  As someone brought up on Clydebank she understood where we were coming from in calling our company The Majestic Line and the significance of the golden funnel!  One of Scotland’s best loved and respected actors, Barbara is probably best known for her role as Ella Cotter in the iconic TV series “Rab C Nesbitt”.  However her impressive career includes countless… Read More

How to build a new mini-cruise vessel from scratch using local skills

After 18 months of construction and interior fit-out at Ardmaleish Boatyard on Bute, and two months of tests and finishes at Holy Loch Marina, the Glen Etive was finally ready for her Naming Ceremony on April 5th. What has been accomplished is unique so how it was all achieved? The Glen Etive was originally designed by Ken Fulford of Fergusons Shipyard in the Clyde.  Ken sadly died in 2012 but Andy Thoms, owner of The Majestic Line took the design forward with the help of Naval Architect Alasdair Salmon.  Ardmaleish Boatbuilding, on the Isle of Bute on the Clyde was commissioned to do the build.   Although it has a… Read More

Meet the Crew of our New Vessel, Glen Etive

Glen Etive - The Majestic Lines

Our Glen Etive crew have been helping provide the finishing touches to the ship, now moored at Holy Loch with her sister ships Glen Massan and Glen Tarsan. All our vessels have four crew on board, namely Skipper, Chef, Engineer and Bosun.  Skipper David, Chef Michael, Engineer Steven and Bosun Michelle are full of excitement and enthusiasm for the season ahead, with the first cruise departing on April 23rd. Each member of the Glen Etive crew has provided a service on one or more of our other vessels, Glen Massan and Glen… Read More

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… Read More

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… Read More

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… Read More

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 5th 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 5th 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… Read More

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,… Read More

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 consomméMain Course: lightly spiced couscous in tomato broth with salt baked celeriac Dessert: cranachan Sunday Breakfast: eggs florentineLunch: butternut squash, spinach, parmesan, Conchiglioni  Rigate pasta, sage butter&  pak choy asian saladAfternoon tea: banana… Read More

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