Unveiling Mull’s Culinary Gems: A Farm-to-Table Experience
“Just as something is edible doesn’t mean it’s delicious,” says chef Carla Lamont, plucking a sprig of orpine—a local sedum—from her herb garden. This plant boasts a crispness similar to Granny Smith apples but carries a flavor reminiscent of cucumber. “It’s said to ward off strange characters and lightning; personally, I enjoy the company of eccentric folks,” she adds with a grin.
A Gastronomic Journey on Mull
We find ourselves at an idyllic three-hectare (seven-acre) coastal croft on the stunning Hebridean island of Mull. Armed with scissors, Carla leads me through her kitchen garden while imparting culinary wisdom—she was once among the quarter-finalists in *Masterchef: The Professionals*. She recommends sweet cicely as an option to star anise and suggests adding lemon verbena to her scallop ceviche.
As we wander through the garden, Carla points out various plants including barberry bushes whose tangy berries enhance Middle Eastern rice dishes and myrtle bushes that differ from wild bog myrtle found nearby.Crushing bog myrtle leaves releases an aromatic scent akin to eucalyptus; this versatile plant also acts as a natural moth repellent for woolens and features in one of her signature cocktails.
The Evolution of Modern Crofters
“Before relocating here, I had no experience growing anything,” admits Carla. “In urban kitchens, herbs came pre-packaged.” Now she embraces experimentation with unfamiliar plants or hands them over to Jonny for greenhouse cultivation.
Carla and Jonny embody a new wave of crofter chefs who are reshaping Scotland’s culinary scene. Traditionally characterized by small-scale subsistence farming where crofters raised livestock and grew vegetables while juggling additional jobs, modern crofting has undergone significant transformation.
The contemporary vision includes architecturally designed off-grid bothies that starkly contrast with the rudimentary shelters used by past shepherds. Inspired by shows like *This Farming Life* and *ben Fogle: New Lives in the Wild*, many are drawn toward this idyllic rural lifestyle.
Culinary Ventures Beyond Traditional Farming
This new generation still sees crofters balancing multiple roles; though, these frequently enough involve tourism rather than traditional labor for landowners. For Jonny and Carla, their ventures include running Ninth Wave, along with offering accommodations at their charming cabin called Sea Shanty, which accommodates two guests starting at £800 per week.
The couple’s journey began 30 years ago when Canadian-born Carla answered an advertisement seeking a chef on nearby Iona Island. Nicknamed “the lobster man,” Jonny treks two miles daily across rugged terrain to his boat named Sonsie for fresh catches that he brings back for Carla’s culinary creations at their restaurant. They also engage in curing seafood and meats right on bruach Mhor croft when not fishing or tending crops themselves.
A Harvest from Nature’s Bounty
Their kitchen garden provides around 80% of what they serve at Ninth Wave—from cardoons to wasabi—and they forage over 150 varieties of seasonal greens, herbs, and edible flowers growing wild around them. As we walk up a dirt path toward lunch amidst blooming hedgerows filled with meadowsweet—a key ingredient for panna cotta—Carla shares how many flowers are actually edible to!
Culinary Inspirations Around Every Turn
The restaurant itself was once merely an old barn attached to their cottage but has transformed into something remarkable under their stewardship—while moast menu items stem from locally sourced produce inspired by global travels during seasonal breaks spent exploring Latin America or Asia together.
For lunch today? A delightful Mexican-inspired creation featuring Jonny’s lobster served atop roasted corn salsa alongside creamy Yucatan avocado soup infused with lemon verbena—a casual yet beautifully presented meal reflecting street food culture!
Mull’s Flourishing Culinary Scene
On another part of Mull lies another innovative eatery making headlines not just for its stunning architecture but also its pasture-to-plate philosophy: Jeanette Cutlack relocated from brighton back in 2008 after running pop-up restaurants out her home before realizing her dream project involved restoring abandoned farmland down nearby lanes into what is now known as croft 3 .
Enduring Practices Meet Innovative Dining Experiences
this destination restaurant features high ceilings adorned only minimally while large windows frame stunning sea vistas—the design earned accolades including recognition from Royal Incorporation Architects Scotland awards! Diners gather around communal tables made entirely out Douglas fir enjoying simple yet flavorful dishes such crab arancini paired perfectly spicy haggis cornbread topped off zesty salsa verde—all showcasing Jeanette’s expertise especially regarding haggis-making workshops offered regularly!
The cleared land now yields fruits like nectarines planted alongside kiwi vines within polytunnels where salads & herbs flourish tended lovingly along grazing grounds housing Hebridean sheep roaming freely across hillsides surrounding property! Last September marked first-time hogget appearing menu sourced directly neighbors’ farms ensuring freshness quality remains paramount throughout every aspect operation here!
Mull Emerges As A Culinary Destination
Mull may have previously played second fiddle compared Skye renowned gastronomic scene—but it steadily carving niche own spotlight thanks burgeoning food & drink trail highlighting artisan producers gourmet stops popping up everywhere! One such establishment includes converted front room turned permanent fixture called AR BÒRD (OUR TABLE). Here owners Iain joyce Hetherington showcase local delicacies ranging creel-caught shellfish harvested north coast all organic veggies cultivated Carol guidicelli Langamull near croig plus house-smoked venison too! Simultaneously occurring tiny community-owned island Ulva short boat ride away boasts popular spot known simply as THE BOATHOUSE recently revamped Banjo Beale winner TV interior design show attracting crowds eager devour plates briny langoustine crab claws waterside picnic tables set against backdrop breathtaking scenery surrounding them!
Additonally there exists well-established award-winning Sgriob-Ruadh farm specializing production Isle Of mull cheese located mere moments drive Tobermory vibrant pastel-painted waterfront area ! arriving island during ’80s reade family began rebuilding rundown dairy operation starting cheese production shortly thereafter establishing Glass Barn cafe serving delectable platters homemade soups accompanied signature cheeses charcuterie options available visitors sampling delights before embarking upon unique tours offered onsite !
DURING OUR TOUR GROUP MEETS US CHEESEMAKER TROY BY PIG PEN WHERE HE SHARES FAMILY HISTORY BEFORE MOVING ONTO MILKING PARLOUR WHERE SCIENCE MEETS INNOVATION AS HE EXPLAINS HOW WARM MILK IS PUMPED NEXT DOOR INTO CHEESE MAKING SHED VIA UNDERGROUND TANK HEATING WATER USED CAFE OPERATIONS WHILE WALKING THROUGH ENTIRE PROCESS WE HEAD DOWN TO VAST CELLAR MEETING NEWBORN CALVES PIGLETS LEARNING ABOUT SUSTAINABLE INITIATIVES IMPLEMENTED HERE TOO!
Tasting Unique Spirits From Whey Byproducts
The leftover whey produced during cheesemaking process previously fed pigs until discovering better use creating micro-distillery utilizing whey crafting gin “whey-ski”—perhaps pun too far barrel-aged spirit enjoyed tasting session concluding tour revealing distinctive creaminess gin pure firewater characterizing uniqueness behind each sip taken!
“Not sweet bourbon,” Troy explains pouring another dram.” More akin Irish whiskey.” After knocking back shot reflecting essence about mull outside-the-box thinking innovation leading way forward within culinary realm!”