Food in the Outer Hebrides revolves around our produce, which is prized on restaurant tables across Europe and around the world be that succulent Hebridean lamb from the croft or hand-dived scallops from the crystal-clear waters of the loch.
By visiting the islands yourself, you get to sample the produce at its most fresh, without the need for a long journey, but you also get to taste it in the landscape and community that reared it, grew it or caught it.
Agriculture on the islands is a way of life. Crofts are much more than a smallholding, but a whole collaborative system of agriculture unique to Scotland's Highland and Islands. They tend to avoid highly-intensive methods and keep traditions alive. They also embody a link to the land, which was hard fought for, and is dearly held. It's well worth accepting, if you are offered the chance to learn about crofting life during your stay.
Look out for fresh eggs from the honesty box at the side of the road, accept the chance to help bring in the sheep if it is offered, and try Stornoway black pudding, which has its origins in the crofts around the Isle of Lewis. Watch the boats landing their catch on the harbour, ask whether any seafood has come in on the boat that day, or try catching your own.
The most famous story of illicit whisky is Whisky Galore in Eriskay, with the SS Politician running aground. However, every village has tales of illegal stills and the efforts to keep them secret from the customs man. It is only in recent years that the distilling industry in the Western Isles has left behind its bootleg traditions, with four distilleries on the island offering whisky or gin, or soon both. Visit the stunning Isle of Harris Distillery to try its gin, but also learn about the how malt whisky is made and the components that combine to create it's unique taste.
Check out our new Taste of the Outer Hebrides EBOOK with lots more On these pages, you’ll get a taste of what there is to discover, from must-visit restaurants to local produce, street food to foraging experiences, ‘food with a view’ and the people and stories behind the plate. Plus some of our favourite recipes!
Make the most of your visit to our Atlantic Larder.
