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Mull Food and Produce Archive

10 Things to Do in Tobermory

The harbourfront seen from above

Picnic on the beach

Just beside the fisherman’s pier you’ll find a small sandy beach, perfect for the dogs to have a paddle while you enjoy a picnic lunch on the sand, or a bite of fish and chips.

Enjoy a dram

With guided tours around Tobermory’s own distillery at the end of the harbour, followed by a tasting or two.

Tobermory Distillery

Jump aboard

With both Staffa Tours and Sealife Mull operating boat trips from the Tobermory pontoons out to sea, and the brilliant Tobermory Bay Tours offering hour-long scenic cruises, there are plenty of opportunities to experience Tobermory from the water.

Go fish!

At the catch-and-release aquarium, with lots of intriguing native creatures of the deep to encounter and touch pool sessions that younger visitors will love to get stuck into.

Sea anemones Mull Aquarium
The Isle of Mull Aquarium in Tobermory

On the market

Mondays see the return of Tobermory’s take on a farmer’s market, with fresh produce, island meat and fish often available, as well as yummy treats cooked there and then and all manner of gifts and homewares crafted by local makers.

Step back in time

At the Mull Museum, open daily with just a donation required to come and have a look around. Trace your clan’s past, discover the history of Mull and see Tobermory through the centuries.

The Mull Museum is one of many attractions along the pretty Main Street in Tobermory

Culture fix

Venture up the hill to An Tobar to peruse the gallery and enjoy a coffee and cake, perhaps even returning later on to enjoy one of their regular musical and theatrical events.

Raise a glass

Of Tobermory’s own craft beer, brewed on the Main Street at ToBEERmory.

Walk on the wild side

Start your day bright and early and set out with a local wildlife guide, with tours departing from Tobermory to cover all corners of the island and give you great chances of meeting its famed wildlife.

Retail therapy

From locally made soap and pampering bath products, to artefacts made from antler, pretty pottery and even jewellery too, the Main Street offers a wealth of choice from local, independent purveyors.

Where to Taste the Island’s Seafood

Surrounded by crystal-clear water on all sides and with 300 miles of coastline, it’s little wonder the Isle of Mull is a superb seafood destination. So, whether you’d like to cook up a storm in your cottage or sample the finest fare out and about, read on to find out how you can savour the island’s freshest catches during your stay.

Tobermory, the island’s capital, is home to a fleet of fishing boats

Where to buy seafood on Mull

For guests staying in Tobermory, then the Tobermory Fish Company is the place to go. Located at Baliscate, just on the edge of town, you’ll find a tempting array of smoked fish and seafood favourites, as well as some incredibly delicious seafood platters. Conveniently, they also have a great range of oat cakes and accompaniments to enjoy the full flavour experience.

Further afield in North Mull, the beautiful drive out to Croig, just past the village of Dervaig, will reward visitors with a lovely surprise: an honesty box selling oysters in season!

A similar set-up can be found in the south of the island too, with mussels available on an honesty box basis at Inverlussa – ideal for guests heading onwards to cottages on the Ross of Mull to stock up on the way. Served with a wild garlic and white wine sauce is a favourite among locals.

The quiet Ross of Mull is home to many fishing boats who still sail the waters in search of the finest catches. Slow down and enjoy a chat with the locals by the pier in Fionnphort, who’ll often be able to tell you when the next catch will be brought ashore, if you can resist the temptation of the seafood sizzling away beside you at the Creel Seafood Bar.

You can also take a look at the Mull and Iona Food Trail to find more local producers to try.

The pier at Croig, where oysters can be purchased in season

The best seafood restaurants on Mull

Cafe Fish in Tobermory

Tucked at the top of the ferry building at the end of Tobermory’s harbourfront, Cafe Fish comes with oodles of character. Think driftwood beams above every window wrapped in fairy lights and a lovely, intimate atmosphere. And then there’s the menu, which is deservedly popular and means you’ll need to make your reservation well in advance.

The Mishdish in Tobermory

Enjoy dinner in one of Tobermory’s most iconic buildings at the Mishdish. This seafood restaurant has a whole host of treats to tempt you, from scallops and oysters to langoustines and mussels. And for those less keen in the party, there are some excellent steak dishes to try, too.

Am Birlinn in Penmore

Housed in a beautiful timber building in the shape of a boat, Am Birlinn is a superb place to sample Isle of Mull seafood. The entire menu has a distinctively local flair, with the furthest sourced produce coming from Inverlussa on the island’s south coast. The beginning of the menu showcases the provenance of the restaurant’s ingredients, which they artfully transform into decadent seafood stews, luxurious lobster dishes and more. A firm favourite for locals and visitors alike.

Ninth Wave in Fionnphort

Venture down to the more remote Ross of Mull and yet more opportunities arise to enjoy Isle of Mull seafood. For a special occasion, there can be no finer choice than the Ninth Wave. Located on a croft, this husband and wife team take pride in showcasing the best of Scottish produce on their dynamic tasting menu, favouring fish caught locally and sustainably and seasonal ingredients picked fresh from the garden.

10 Reasons to Visit the Ross of Mull

Whether you’ve booked a cottage in the island’s wild south west or are planning a day trip from Tobermory, discover 10 reasons to explore the Ross of Mull. From beaches to island hopping, wildlife to rocks, there’s plenty to inspire your next holiday on Mull.

Fidden beach on the Ross of Mull

1 Breath-taking Beaches

From Knockvologan’s sheltered coves, dotted with pink granite outcrops, to the glittering seascapes of Uisken and Ardalanish with views to outlying islands, to little known sandy beaches flanked by hills and reached by the adventurous – the Ross of Mull has it all. There are beaches you can park beside and beaches well off the beaten track. There’s even a beach rumoured to be a favourite among the Royals! Choose your favourites to visit with our guide to beaches on the Ross of Mull.

2 Isle of Iona

No where on Mull is it easier to experience the charming island of Iona, than from a cottage on the Ross of Mull. Whether you pick Pennyghael, Ardtun or even Loch Assapol as your location for the week, the short ferry crossing from Fionnphort to Iona is within easy reach. Iona makes an excellent day trip with a visit to the Abbey, a walk to hear the corncrakes in season, or a stroll to the beautiful Bay at the Back of the Ocean.

Sea eagle dives for fish

3 Wonderful Wildlife

Mull is well known as a wildlife capital and the Ross of Mull is no different. Spend some time exploring loch and land with the chance to encounter otters, white tailed sea eagles, golden eagles, red deer and seals. If you’re particularly lucky, you may even spot dolphins or a porpoise passing through the sea lochs, or escorting a local fishing boat back to shore. There are even cottages where you can watch wildlife from the window, with hen harriers often sighted from Keills Cottage.

4 Locally Landed Seafood

The Ross of Mull forms a narrow peninsula, bordered by sea on both sides. The proximity to the coast means seafood is often top of the menu. Enjoy the locally landed catch in a laid-back setting at the Creel Seafood Bar beside the ferry slipway in Fionnphort, or for fine dining, book a table at Ninth Wave.

Mull’s wilderness peninsula with a waterfall in reverse during high winds

5 Wilderness Peninsula

The beautiful waters of Loch Scridain carve their way along the north side of the Ross. Across the water, the dramatic Ardmeanach peninsula comes into view. This wildly beautiful area is easily reached by taking the road signposted the ‘Scenic Route to Salen’, then bearing off beside Kilfinichen Bay, following singposts for Tiroran and the Burg. From the designated parking area, there are dramatic landscapes to explore, with a day-long hike leading you to MacCulloch’s Fossil Tree.

6 Great Geology

This part of Mull has a distinctly different geological makeup to much of the island. Pink granite rocks stand out in the landscape and glow beautifully come sunset. The beaches at Knockvologan and Fidden offer great examples, as does the walk past the disused quarry at Fionnphort. Further along the Ross, you can also explore the shoreline at Ardtun to encounter striking fossil leaf beds.

Carsaig Arches - a challenging walk on the south coast

7 Carsaig Arches

The amazing geology doesn’t stop there, because at Carsaig, arguably one of Mull’s most magnificent natural features awaits – the Carsaig Arches. Reached by a dramatic and nerve-tingling walk along challenging coastline, the route will test your bravery at times, but the reward when you reach the arches is spectacular. Find out more about getting there with our guide to visiting the Carsaig Arches.

8 Crofting Culture

The Ross of Mull has a strong history of crofting. You can still feel the tradition as you explore the local area to this day. Call into the Crofter’s Kitchen at Kintra to stock up on local produce, or take part in a craft workshop at Ardtun’s local willow croft. There’s also the Ross of Mull Historical Centre to explore.

Dramatic basalt columns on Staffa

9 Sailings to Staffa

As well as affording easy access to Iona, you can also sail for Staffa from Fionnphort on the Ross. In early summer, visit to meet the characterful puffins, who will be busy in their burrows raising this year’s young. All year round, boat trips to Staffa promise the magic and drama of experiencing Fingal’s Cave and the dramatic basalt columns the island is famous for.

10 Island Hopping

If visiting Iona and Staffa haven’t quite completed your island-hopping fix, then you can also visit one of Mull’s least explored outlying islands from the Ross of Mull – the Isle of Erraid. At low tide, you can walk across the tidal sandbar on Knockvologan beach to reach Erraid. But do make sure you consult the tide times! Make sure you’re back on Mull before high tide cuts Erraid off. Walk to the island’s disused lighthouse observatory or visit the sandy beach on the island’s south coast.

Inspired to visit the Ross of Mull? Book one of our cottages today and hone in on your perfect spot with our cottage map.

How to Have a More Eco-Friendly Holiday on Mull

An island with mountains, lochs and undulating coastline, Mull is a must-visit for nature lovers, wildlife enthusiasts and beach goers. If you want to do your bit to have a more eco-friendly holiday on Mull and preserve the island’s special landscapes, traditions and culture, try these simple tips.

Leave the car at the cottage and walk to Mull's most scenic spots for a more eco-friendly holiday on Mull

Greener travel

Mull has miles and miles of walking tracks, from challenging hill climbs to more leisurely forestry tracks and beach walks. Exploring by foot or bike instantly cuts your carbon footprint, with the bonus of having more time to watch for wildlife and take in the views. Find more inspiration for walking routes on Mull.

For longer journeys, why not make use of the island’s well-connected bus service? Even one journey here or there can help achieve a more eco-friendly holiday on Mull.

You could also book a holiday cottage within walking distance of your must-see attractions. Try Canna overlooking the harbour in Tobermory, Calgary Bay Cottage right beside the beach or Ploughman’s Cottage for epic walks to Shiaba and Kilvickeon Beach.

Dragonsfly Rest, a holiday cottage on Mull with eco-friendly initiatives

Eco-friendly holiday cottages

We’ve got lots of eco-friendly holiday cottages on Mull, but that doesn’t mean going back to basics for a week.

Pet friendly Carnanamish in Tobermory is a contemporary holiday home for eight with stunning sea views. The sustainable measures here are built in to the fabric of the building. For example, the large windows make the most of solar gain, while the air exchange heat pump offers eco-friendly heating.

Likewise, pet friendly Dragonsfly Rest on the Ross of Mull combines a wood burning stove with solar panels to keep the cottage cosy, with temperature controls on each radiator providing all the modern conveniences too.

Highland cow beside Shepherd's Light cottage on Mull

Local produce

Guests often ask us about the best places to do your food shopping on Mull. This can be a great way to plan a more eco-friendly holiday on Mull too. We are fortunate to have a wide range of local producers and purveyors to choose from, ranging from the Tobermory Fish Company to Tobermory Bakery, Inverlussa Shellfish to Isle of Mull Cheese.

There’s also the opportunity to stock up from local growers and producers at the regular Producer’s Markets. These take place in Tobermory, Craignure, Pennyghael and Dervaig. Many also sell direct from the farm, so you can indulge in fresh vegetables from Glengorm Gardens, Hebridean hogget and Highland beef from Ardalanish and pork from the Greenleaves Croft in Ardtun.

The Crofter’s Kitchen and Garden at Kintra is also well worth a visit for local produce and eggs in season. And for those who wish to enjoy the local bounty without cooking themselves, place an order with the Lochbuie Larder. Creators of homemade ready meals, many featuring ingredients from the Lochbuie estate, these are a favourite among our guests.

Book your holiday cottage and start planning your visit to Mull today.

Celebrate Christmas on Mull This Year

Tempted to spend Christmas on Mull but not sure where to start? Plan the perfect festive getaway, whether for all the clan or just for two, with our top tips.

Christmas lights reflecting in the water at night along Tobermory harbour in winter

Christmas lights along Tobermory harbour

Island fare

One of the most anticipated parts of any Christmas celebration is dinner, whether you enjoy it at lunchtime, teatime or any hour in between. And on Mull, we’ve got some of the most irresistible island-produced ingredients to elevate it to a feast.

Think locally caught shellfish starters or Inverlussa mussels cooked deliciously with garlic and a splash of white wine. Then it’s onto the main course, where local flavours join the traditional roast turkey, with trimmings like venison or game pie and pigs in blankets from croft-produced pork.

For dessert, try a locally made Clootie dumpling or pick up a homemade Christmas cake. Add something savoury with Isle of Mull cheese and oatcakes.


Roaring log burning fire at The Old Little Theatre holiday cottage on Mull with a plate of mince pies, glass of whisky and Christmas decorations

Christmas at The Old Little Theatre

The Christmas spirit

The Scottish islands have a storied history when it comes to making whisky, with a whole host of secret stills and well-known distilleries. It is no different on the Isle of Mull. Explore the Tobermory Distillery with an expert guide, where whisky has been produced since 1798. To experience the other side, walk to the ‘whisky cave’ on the west coast. You can guess how it earned its name!

Then there is the recent taste for gin, which has gone up and up. You’ll find this trendy spirit being distilled and bottled on Mull now too. Call into the Whitetail Distillery at Tiroran to sample a tipple or two in their coffee shop, take a bottle back to your cottage and peek behind the scenes at the copper stills in action.


Holiday cottages for Christmas on Mull

Magnificent dining room at Oakfield House in Tobermory with antique furniture and sea views from the window

Oakfield House

A grand Victorian house for 10 with some of the best sea views in all of Tobermory, Oakfield House was made for family get-togethers at Christmas.

Preparing Christmas dinner will be a breeze with an Everhot range cooker featuring not one but three ovens, as well as two large fridge freezers. And then there’s the dining room.  With a superb sea view and antique furniture fit for the most special occasions, dinner will be decadent.

Plates emptied and stomachs merry, it’s on to the two living rooms to relax beside the fire and get out the board games.


View over the hills from the sleigh bed at The Old Little Theatre

The Old Little Theatre

A Christmas bolthole for two. The Old Little Theatre oozes luxury and in the winter light, its dramatic interiors really come into their own. Light the fire, poor a dram and help yourself to a mince pie on Christmas Eve, then wake up on Christmas morning in a sumptuous sleigh bed, snuggled in faux fur throws. The stage is set for a magical Christmas.


Witch's Cottage, a holiday cottage by the sea on Mull, surrounded by snow in the winter

Witch’s Cottage

Celebrate Christmas on Mull beside the sea at Witch’s Cottage. Escape it all for a week of pure relaxation walking the coastline and watching the wildlife from your window-side perch. Wander past the pier and out to the sandy beaches at Croig and you’ll almost certainly have them to yourselves!


Luxury holiday cottage on Mull, Burn Cottage, pictured in the snow with blue skies

Burn Cottage

Old meets new at Burn Cottage, bringing you an enchanting setting in the depths of winter, with all the convenience (and luxuries) of a contemporary property inside. Think a high-spec chef’s kitchen, perfect for Christmas dinner, as well as toasty underfloor heating to complement the wood-burning stove.


Pet friendly holiday cottage on Mull, Dobhran Croft at Lochbuie pictured at night while snow is falling - the perfect place to spend Christmas on Mull

Dobhran Croft

Wake up on Christmas morning at a cosy cottage and perhaps even see deer in the garden! Spend Christmas on Mull at Dobhran Croft and follow stockings with a bracing beach walk from Lochbuie to Laggan Sands. Then return to the cottage to warm yourselves beside the fire and dig into an island-inspired feast!

Book your winter escape on the Isle of Mull today.

Winter on the Isle of Mull with snow-covered mountains, blue skies and the moon above

Sunrise light on Sgurr Dearg

Seasonal Notes from Mull’s Ninth Wave Restaurant

The Isle of Mull has a thriving food scene. Nowhere is this more in evidence than at the highly acclaimed Ninth Wave restaurant near Fionnphort, on the Isle of Mull’s west coast.  Here Carla Lamont cooks up a storm, while Jonny battles one, to bring you the freshest seafood!  Produce from the croft is brought to the plate with a style and flavour that embodies dining at its best.

We caught up with Carla and asked her to give us her seasonal highlights, along with a delicious dish to go with each of the four seasons of Mull.


A faint flush of light green appears under the winter-bleached paleness of the tussock grass across Mull’s landscape. The smell of hope and astringent daffodils are on the air. Still-bitter winds and many frosted mornings rule: spring comes late to Mull. Wee toy-like lambs frolic in the fields, creating a perfect photo opportunity. Unbelievably, its time to dig trenches for the tatties while the fresh smell of Nordic snow still lingers over shy primroses.

At the end of April, puffins fly past our shores, following the glittering paths of sand eels to Staffa and Lunga. In May there is a quick fluorescence of bluebells in the island’s wooded vales and hills, before they are overwhelmed by eager hoards of bracken.

A tender new growth of seaweeds are here: sea lettuce, dulse and pepper dulse. Groggy hedgehogs and charming pied wagtails herald warmer weather. For the cooking pot, there are ramsons (wild garlic leaves) and a harvesting of young nettle leaves for blanching and use in soups and sauces.


Wild sea trout is such a rare treat we like to serve it this way to preserve its integrity. These Asian flavours also work well with salmon or freshwater trout. Serves 2

  • 230g/9oz sea trout fillets, skinned and boned
  • small handful of washed rocket
  • 20g/¾oz diced mouli
  • 1 small shallot, peeled and finely chopped
  • 2 wild garlic leaves, chopped finely
  • zest of a lime
  • juice of a lime
  • 1 tsp soft light brown sugar
  • dry flaked sea lettuce
  • 1 radish sliced
  • 80ml/3fl oz of rapeseed oil
  • basil or land cress to garnish


Dice the trout into 1cm cubes.
Place all the ingredients except for the trout and rocket into a non-metal bowl. Whisk well until the sugar is dissolved. Taste and add more salt and pepper if desired.
Add the trout and mix well into the marinade. Leave to rest for 10 minutes, covered, in the fridge. Mix in the mouli and drain off the excess marinade.
Serve in martini glasses or bowls on top of rocket leaves. Garnish with radish and lime wedges.


Purple heather-covered hills and days that seem to last forever define summer on Mull. The opalescent shoals of stunning mackerel arrive, so get the barbecues ready.

July sees our lower field swaying with the fragrant fronds of meadowsweet. Its delicate blond fronds are used to flavour syrups, custards and our after-dinner chocolates. Dolphins herald the summer and love to follow the fishing and tour boats around Mull, adding magic to any day.

Otters pup in August and can be seen regularly, playing on the shoreline rocks. Drifts of delicate jellyfish are rife, wearing their pinkish-purple four clover emblems and leaving behind stinging legacies on mooring ropes and rocks.

Although gorse blooms many times during the year, the summer blossom seems to be the most potent. The acid yellow blossoms taste and smell enticingly of coconut and are ideal for ice cream, and making liqueur. Beware of the inch-long thorns though!

Elderflower flushes in summer and gives rise to many a cordial, posset, and dessert.


Sweet, creamy-fleshed new potatoes contrast with the crispy mackerel skin of the seared mackerel fillets to produce a very more-ish dish. The horseradish and dill add sharpness and herbaceous notes to this symphony of summer taste. Serves 4

  • 8 mackerel fillets (pin bones removed)
  • 1 tsp dill, finely chopped
  • 2 tbsp rapeseed oil
  • 4 tbsp plain flour
  • ¼ tsp sea salt black pepper
  • 30g/1oz broad bean or pea shoots to garnish
  • 2 sprigs of dill for garnish
  • 80g/3oz garden broad beans
  • 480g/1lb new potatoes, cooked with skin on
  • 2 tbsp rapeseed oil
  • 2 tbsp sour cream
  • 2 tbsp fresh horseradish, grated
  • 1 large shallot, minced
  • 1 tsp sugar dissolved in 1 tsp white wine vinegar
  • 1 tbsp spring onion, finely chopped
  • sea salt and black pepper to taste


Blanch the baby broad beans in a pan of salted boiling water for 1 minute. Drain and peel off the outer skin if desired.

For the potatoes, bring a large pan of salted water to the boil and boil the washed potatoes for 10 to 15 minutes, or until tender. Drain. When cooled slightly, cut them into quarters. Transfer the potatoes to a mixing bowl. Stir in the sour cream, vinegar, horseradish, shallots and broad beans and season to taste with salt and pepper.

For the mackerel, diagonally score the skin three times on each fillet. This will keep the skin from shrinking too much when searing. Rub the mackerel fillets with the chopped dill. On a plate, mix the flour, salt and a few twists of ground black pepper together. Coat the mackerel fillets all over in the seasoned flour. Shake off the excess flour.

In a very large frying pan, heat the rapeseed oil on medium high and place the mackerel fillets skin-side down. Fry until the skin is crispy and the fillets move easily in the pan, about 2 minutes. Turn over and fry for 1 to 2 minutes until the fish is just opaque.

Divide the tatties between four warmed dinner plates and top with the pan-seared mackerel fillets. Garnish with dill and broad bean shoots.


As the haunting calls of the stags float across the russet landscape, seasonal treats like Beech mast, hazelnuts and sloe berries abound.

In the garden it’s potato lifting time. Broccoli, cabbages and other brasicas are ready. Geese and swallows gather, getting ready for their annual migrations. Hedgehogs can be glimpsed at roadsides and in gardens, frantically feeding, to stock up before winter hibernation.
This is the perfect season for foraging mushrooms in the woods of Mull: ceps, chanterelles and wood bluets are amongst the gems.


This elegant soup is uniquely flavoured with an Isle of Mull beer. It takes a while to make, but the divinely-tasting clear broth you end up with is well worth it. Serves 4

  • 1 tsp butter
  • 380g/14oz carrots, sliced
  • 180g/6½oz celery, chopped
  • 140g/5oz white onion, chopped
  • 100g/3½oz fennel bulb, chopped
  • 30g/1oz shallots, sliced
  • 1 tbsp coriander seeds
  • 1 tsp cardamom
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 550ml/20fl oz Tobermory Terror beer (or Guinness)
  • 350ml/11fl oz water
  • 1 tbsp dark soy sauce
  • 5 fillets of Mull smoked haddock
  • 3 egg whites
  • 40g/1½oz  buna shimeji (or other) mushrooms
  • sprig of tarragon
  • blanched julienne of carrot


Dry fry the spices in a medium-hot pan for two minutes, being careful to shake them lest they burn.

Place the butter in a large pot on medium low and add the carrots, celery, onions, shallots and fennel. Stir while gently cooking for 10 minutes, without colouring the vegetables.

Add the spices, beer, water and dark soy sauce and continue to simmer for 35 minutes.

Skin and debone four of the smoked haddock and save the best of the fillets for later. Add all the skin, bones and trimmings, plus one whole haddock fillet, to the vegetable mix in the pot. Simmer for 20 more minutes.

Strain the mixture and allow to cool. Refrigerate for an hour when cool. This will allow you to remove the solidified butter from the top of the stock once it has chilled sufficiently.

When all the solid butter has been removed or strained off, place the stock in a large clean pot. Beat the three egg whites to the soft peak stage and add them to the pot of stock. Place the pot on high heat while whisking the egg whites constantly. Bring to the boil.

Turn down and simmer for 10 minutes. The liquid should now be clear and the egg white raft will have absorbed all the impurities.

Strain the soup through a muslin cloth and discard the whites. Season with sea salt to taste.  Bring a small pot of water to the boil and poach the four fillets in the water for two minutes. Drain.  Divide the clear consommé between the four serving bowls, placing a smoked haddock fillet in each bowl.

Garnish with sautéed mushrooms and thin strips of blanched carrots and a twist of black pepper.


Jonny the fisherman mends his creels while the relentless, horizontal rain and wind rattle the windows. An earthy smell of wintering grasses pervades in the hills. Slim silhouettes of hazel and birch shine red and silver through the sea harr, when travelling the quiet roads.

The startling velvet-white flourish of the barn owls is often seen above our croft at night.  I have to don a large pair of wellies (that can accommodate 2 pairs of socks) and an old pair of oilskins, to face the quagmire that was once the veg garden. Still, there are brussel sprouts, spinach, kale and root vegetables to be found.

After a day’s fishing or mending the croft fencing, a warming dish of comfort is what’s needed most (besides a wee dram of whisky by the peat fire).  Winter is the best season for lobster and crab fishermen here. At Christmas prices are high as the Spanish market demands seafood for their festive celebrations.


This chowder is rich and creamy and is a great way to use odd scraps of various fish that you may find in the freezer. You can buy great dried seaweed mixes from Mara Seaweed on the internet. Serves 4

  • 600g/1½lb mixed fish, e.g. hake, haddock, pollock, gurnard, skin and bones removed, and cut into 2cm cubes
  • 1 tbsp butter
  • 5 shallots, peeled and diced
  • 2 carrots, peeled and diced
  • 1 small bulb fennel, about 180g, diced
  • 1 tbsp plain white flour
  • 90ml/3fl oz chardonnay wine
  • 600ml/20fl oz cooled fish stock
  • ½ tsp sumac powder
  • ¼ tsp Worcester sauce
  • 1 bay leaf
  • 1 tsp dried seaweed flakes: dulse, kombu or sea lettuce
  • 350ml/12fl oz double cream
  • sea salt and crushed black pepper to taste


Heat a large heavy pot over a low heat. Add butter and, stirring constantly, sweat the shallots, fennel and carrots until the onions are translucent. Add the flour and mix well with a balloon whisk. Continue cooking and stirring over medium heat until the flour/butter mixture has turned a light nutty brown in colour.

Add the wine and cook for a minute, while whisking until all the flour lumps have dissolved.

Add the cold stock, seaweed, sumac, Worcester sauce and the bay leaf. Turn up the heat and bring to the boil while stirring occasionally so that the bottom of the pan does not burn. Turn the heat down and simmer for 8-10 minutes. When the carrots are almost tender, add the fish cubes and season. Cook over a low heat until the fish is done – 2 to 4 minutes.

Remove the pot from the heat. Gently stir in the cream and season again if necessary. Heat gently to scald, not boiling and serve with plenty of bread or crackers.

Be sure to dine at Ninth Wave Restaurant on you next visit to sample some of their delicious food!  Contact:|01681 700 757

See our full listings of Restaurants on the Isle of Mull

Self-Catering Holidays on Mull: Where to Buy Food During Your Stay

Self-catering holidays on Mull are arguably the best way to explore the island if you want to balance luxury and flexibility. Our portfolio of over 100 hand-picked cottages boast some of the best views on the island, and you can choose the one with an interior to suit your style.

You won’t be tied to your hotel’s restaurant this way, so you can eat whatever you want, whenever you want, with the option to eat out any time you fancy it too. To help you make the most of your island getaway, here we round up Mull’s impressive offering of stores, farm shops, produce markets and even homemade ready meals delivered to your door!