“I’m thinking perhaps members may be able to offer you the
promise of hospitality along the way rather an actual event – we only seem to be able to manage one big group event each year due to the mileage in between us all.
We’ve a good deal of interesting folk to visit such as John with his Hebridean sheep over in Iona, Bill and Sukie who are small-holders, cooks, smokers, smallholders extraordinaire at Strontian Joel and I at our croft here in the south end of Skye.
It would give you a really good insight into Highland life.”
“Your route sounds okay but can be bettered; get on a ferry at Oban and head for Mull (perhaps a small diversion to Iona and back – and it is a small diversion) and from Mull the ferry to Lochaline then to Strontian, missing out Fort William as you’ll miss nothing there, by taking the Slow Road along the west coast from Strontian to Mallaig then over the sea to Skye. You could visit the Mull & Iona Abattoir, the survival of which we’ve decided to take on as a convivium issue so it would be really great to highlight this cause and meet some of the producers and restaurateurs who rely on it which I’m sure we could arrange. Simply put if this abattoir closes, producers from Mull and the surrounding areas will have to take a 4-5 hour journey with their livestock for slaughter pretty well putting an end to the local meat supply.
Anyway I’m very happy to host you at our croft at Camuscross, Isleornsay, Skye and I’m sure we’ve a good chance of talking other members into doing the same so you can find out as someone put it at a crofting conference I was at last week life in these ‘naturally challenging areas’.
Check out the map and see what you think of the suggested route – by far safer and more tranquil”
The words of Dede MacGillivray, West Highlands & Islands Slow Food leader
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