THE CULTURE LOVING FOODIE
Twice in one week, on two separate islands, I stepped outside my accommodation and breathed in the smell of sea and single malt whisky in production. Islay and Jura are both famed for their quality whisky, but are otherwise very different. Jura is wild and untouched, with only one road, one shop and one pub. Islay is more developed, with an abundance of easily accessible distilleries, eateries and experiences. Islay has small rolling hills, while Jura has the imposing ‘Paps’. They are separated only by the narrow Sound of Islay, but the contrast is stark. I travelled seamlessly around the islands on public transport; a thirty-minute flight from Glasgow to Islay, multiple local buses, and three scenic ferry crossings. Glasgow was where my adventure began, when I spent two days on a mission to find some of the city’s best street food. I then continued my indulgent exploration on the Inner Hebrides; this time, in search of seafood, whisky and… pizza! I had lobster and Isle of Mull cheddar in my macaroni at the Harbour Inn, and Laphroaig in my porridge at the award-winning Glenegedale House. I also dined at Peatzeria – which serves pizza topped with local seafood. Ultimately, I worked off a fraction of the calories with a sunshine cycle along The Big Strand on a fat bike with Kayak Wild Islay. Over on Jura, I tried Lussa Gin and Jura Whisky, straight from the source, and ordered steak with Jura Whisky sauce at the Jura Hotel. I photographed the Paps of Jura under the ever-changing light and felt truly thankful to be surrounded by such vast and rugged beauty. Islay and Jura, you have totally spoiled me. Kay Gillespie, thechaoticscot.com
“Islay and Jura you have totally spoiled me!