Haute Cuisine reviewed at An Cladach.

The grass squelched under our feet as we made our way up to the bothy. We hung our soaking jackets under the eaves and set about lighting a fire to help dry out. I had brought some logs but we left those in the woodpile and lit a couple of peats, which had been cut from the hillside above the bothy.

Brunch was to be interesting. We had wraps, dry cured bacon, tomatoes, Leerdammer cheese slices, eggs, banana and Laphroig. Our plan was to cook the lot, roll it in the wraps and then give the wraps a final toasting in the pan.

As the rain battered off the bothy's tin roof, we slowly dried out by the aromatic peat fire and enjoyed the equally peaty notes of the Laphroig (surely you didn't think I had poured it into the frying pan, did you?) I asked Tony what he thought of brunch: "Well, I don't think the banana quite went with the bacon!"

After brunch and a snooze by the fire, we realised that the rain had stopped battering the roof. An exploration of our surroundings revealed that the sun was now trying to break through the clouds and that the tide had turned and was now heading for Port Askaig...

Hot spuds at Tiree sundown.

After sunset the temperature plummeted so we gathered some firewood and soon had a warming blaze going.

We had just by chance brought some potatoes which went in the fire...

...and soon we had delicious baked potatoes with butter and salt. Yum!

The Seakayakphoto.com First Breakfast ®

After the Luing cattle moved on, the sun broke through and we had the little beach on Oronsay to ourselves. Behind the dunes, the higher ground of Beinn Eibhne on nearby Colonsay was still in the shade.


It was now time for first breakfast.

The staff, here at Seakayakphoto.com, are often asked what sustains us on our long and prodigious voyages amongst the far flung isles of the Hebrides. Obviously Guinness and malt whisky form an important part of our rations but our staple is the Seakayakphoto.com First Breakfast ®.


Let's take a closer look.

For this tasty little morsel you will need:

- 1 tortilla wrap (this form of bread is long lasting and all but uncrushable)
- 2 rashers of traditionally dry cured bacon (preferably from Little's, the specialist pork butcher)
- 6 cherry tomatoes, preferably home grown
- 1 potato scone (previously bought or made)
- 1 thin slice of Gruyere cheese
- a little olive oil

Fry the bacon, tomatoes and potato scone in a little olive oil. Once cooked, transfer to a plate and put the tortilla wrap in the bottom of the frying pan, then place the bacon, tomatoes and potato scone in the middle of the wrap. Top with the slice of Gruyere cheese and heat gently, gradually fold the edges of the wrap over to close over the melting cheese. Flip it over and continue heating for a moment. This will leave the pan remarkably clean. Now eat!


Although I am no expert on nutrition or calories, I do know that the Seakayakphoto.com First Breakfast ® has enough goodness in it to keep even a Hobbit going, at least till second breakfast*.


*Second breakfast:
Aragorn: Gentlemen, we do not stop till nightfall.
Pippin: What about breakfast?
Aragorn: You've already had it.
Pippin: We've had one, yes. What about second breakfast?
[Aragorn turns and walks off in disgust]
Merry: I don't think he knows about second breakfast, Pip.
Pippin: What about elevenses? Luncheon? Afternoon tea? Dinner? Supper? He knows about them, doesn't he?
Merry: I wouldn't count on it.