Highlands and Islands

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Highlands & Islands

Buttery shortbread, crumbling at first bite to melt on the tongue, the ideal companion for a Spring walk on golden sands washed by a sparkling sea. Try Dean's – first created by Mrs. Dean for her friends and still hand-baked, and Walker's, a true taste of Scotland, made at Aberlour, close to the ancient Caledonian forest. The Salar Smokery on the Isle of South Uist is a world of soft, smoky scents and their inimitable flakey smoked salmon. Great cooks, like Claire MacDonald, internationally renowned writer/hotelier of Kinloch Lodge, love this succulent speciality. Game soup, rich with highland flavours, steaming and welcoming, is a tradition that has taken Baxter's soups worldwide. Watch their chefs in action at the Baxters Highland Village and enjoy good Scottish cooking at their restaurant. Look out for Buckie crab, fresh with the tang of the sea, and hand-dived scallops, prized by creative chefs rich with wild bounty – Venison flavoured by blueberries, lobster, langoustine and squid. Prized Spey Salmon is a masterpiece, meals finish with local farmhouse cheeses and Walker's oatcakes – as served to the Queen. Linger over a crystal glass of Chivas Regal from the Strathisla Distillery for a taste of luxury touched with the magic of this special land.