The meals onboard Hebrides Cruises are legendary!  All food is prepared from fresh, local ingredients and tastes delicious.  Here are two example daily menus and a vegetarian option.  Don't just book one of our cruises for the scenery and wildlife - come onboard for the food!

Scallops hand-dived by the Skipper will be on offer on most cruises.  Other fresh seafood is picked up en route with Loch Spelve mussels a particular favourite.

Breakfast:

Granny Milne's porridge served with freshly made fruit compote

Hot smoked salmon with scrambled eggs: locally produced hot smoked Scottish salmon with scrambled free range eggs, served with  wholemeal toasts , caper berries and finely sliced red onion.

Toasts with local preserves, honey & marmalade

Lunch:

Local mackerel escabeche served with a fresh coriander quinoa salad and homemade bread rolls

Tea:

Mums boiled fruitcake,  selection of teas & coffee

Dinner:

Langoustines Galician style: locally caught langoustines served in a Galician style garlic sauce

Chicken breasts stuffed with haggis with mashed carrot & neeps: a free range chicken breast stuffed with haggis produced by one of Oban’s finest butchers served with crushed carrot & swede hasselback potatoes and a whisky sauce

Roasted figs with heather honey, Greek yoghurt: sweet fresh figs roasted in cinnamon served with Scottish heather honey and Greek-style yoghurt

A selection of locally sourced cheeses

Breakfast:

Cinnamon & raisin  porridge served with the fruit compote of the day,

Cheesy, eggy, hams: wholemeal  toasts topped with the best ham, free range eggs, local cheddar cheese and Worcestershire Sauce

Lunch:

Wild mushroom & blueberry  risotto served with a bacon & apple salad

Earthy mushrooms with their favourite fruity partner served with their smoky meaty mate, crisp apple & homemade bread

Tea:

Lemon Drizzle cake, served with a selection of teas & coffee

Dinner:

Celeriac & pear remoulade topped with local black pudding: the rich flavours of the pudding are contrasted by the celery, mustard & fruit of the remoulade making a fabulous pairing

Harissa cod: cod fillets topped with spicy harissa crumb, served with new potatoes,  mangetout  & coriander butter

Cranachan: whisky cream, toasted oats mixed with heather honey & layered between raspberry and pomegranate coulis

A selection of locally sourced cheeses

Vegetarian option

Breakfast:

Granny Milne's porridge served with the freshly made fruit compote,

Hot smoked salmon with scrambled eggs. (If within dietary limits): locally produced hot smoked Scottish salmon with scrambled free range eggs, served with  wholemeal toasts , caper berries and finely sliced red onion.

Muesli or other cereals with milk, milk alternatives, or fruit juice.

Toasts with local preserves, honey & marmalade

Lunch:

Wild mushroom & blueberry  risotto served with a celeriac & apple salad

Earthy mushrooms with their favourite fruity partner served with their earthy mate, crisp apple & homemade bread

Tea:

Lemon drizzle cake, served with a selection of teas & coffee

Dinner:

Mushroom English rarebit with hot pickled onions: flat mushrooms stuffed with chopped peppers, mushrooms & English rarebit

Herby quinoa salad with feta cheese & toasted nuts: quinoa mixed with tomato, cucumber and chopped fresh herbs creamy feta cheese & toasted nuts

Cranachan:  whisky cream, toasted oats mixed with heather honey & layered between raspberry and pomegranate coulis

A selection of locally sourced cheeses