Get a new perspective on the Isle of Mull with these dizzy images!

The Isle of Mull has a well deserved reputation as a photographer’s paradise. Little wonder, then, that many locations have been the subject of visitors’ photos time and again.  We took to the skies to discover new perspectives of old favourite locations throughout the Isle of Mull and we hope you enjoy them too.

We are going to focus on the beauty of the locations and the circumstances and timing of the images, perhaps inspiring a visit and stay in one of our hand picked range of holiday cottages on Mull.

Ben More

It was one of those perfect sunny days towards the end of March.  A touch of warmth in the sunshine brings signs of spring to Mull, yet snows still clads the mountains and the days are just beginning to get lighter and longer.  We timed our climb of Ben More to coincide with sunset, which at this time of the year drops behind the Isle of Ulva from this location.  We took the circular route via Beinn Fhada and over the A’Cioch ridge before reaching the summit after dark and heading down the mountain to Dhiseig in the faint afterglow.  The filming was a success with only light wind over the ridge.  We’ve tackled this munro in the winter too – find out about our climb here.

Iona

During the work on our guide to Mull’s islands we of course included Iona.  Iona is a emerald gem of an isle with a important historical role that is matched by the richness of the fine machair grasslands, which back the white sandy beaches.  With a population of around 150 people, Iona has one village – Baile Mor – which you see as you approach on the ferry from Mull.  In this view you can see the row of traditional stone cottages, each with a seaward facing garden in front.

Knockvologan

There’s no doubt that some of Scotland’s best beaches are on the Isle of Mull.  Be it the famous Calgary beach in the north, or one of the hidden coves on Mull’s south coast, with more than 20 beaches to visit there is something for every occasion.  When working on our Isle of Mull beaches guide we visited one of the the more spectacular stretches of sand at Knockvologan.  It was a still, sunny day in February. At this time of year the sun sets behind the south-west tip of Iona.  The days are shorter and the low angle light provides perfect conditions for picking out the details in the landscape.  This view looking south toward the distant Torran Rocks give a great perspective over the broad sweep of white sands that form the beach.

Loch Uisg

In late May, the long days of early summer are well on the way. Mull’s landscape is mainly transformed into a rich verdant green.  At this time rhododendron flowers are in full bloom and nowhere is the display more impressive than along the shoreline of Loch Uisg.  The single track road to Lochbuie skirts the edge of the loch and the whole drive can resemble a giant natural garden at times!  This image is looking west along the line of the Great Glen Fault, which runs under this part of Mull.  The house is Craig Ben Lodge. It’s a beautiful property built in the Bryce Baronial style.

Traigh na Cille

Here we jump to early April on north Mull’s west coast and to the beach of Traigh na Cille at Kilninian.  This is one of north Mull’s larger beaches. It is well known for its dark sand sediments, which you can see in this image form a distinct linear banding as the tide rises and falls.  The name of beach means ‘beach of the cell’, as in a monastic cell. This is most likely a connection to the times of St. Columba on Iona and the growth in Christianity in western Scotland.  This view looks to the north past Torloisk and towards Treshnish.

Loch na Keal

On the first Sunday in June each year, the Isle of Mull Cycling Club organise and run the Isle of Mull Cyclesportive.  Here you can see Mull cycling club members making their way along the shore of Loch na Keal.  Pictured in late September, this photo is from a promotional video we made for the Sportive. It showcases the outstandingly beautiful route and explains how proceeds from entrance fees go towards good causes in the local community.

Iona Ferry, Fionnphort

This image looks over the Isle of Mull’s most westerly point near the village of Fionnphort on the Ross of Mull.  Taken near sunset on a late September evening, the picture shows the Iona Ferry heading to its overnight mooring in the Bull Hole. This is the name for the channel of water that is protected by the small island of Eilean Nam Ban.  The coastline here is made of a distinctive pink granite, which was at one time quarried and used as decorative stone in buildings throughout the world.

Eas Fors Waterfall

On the west coast of north Mull you will discover a landscape of distinct terraced strata. In fact, most of the geology of north Mull is comprised of these ‘steps’, caused by volcanic lava flows which set into visible layers.  Where burns and rivers flow down hill they become waterfalls as they pass these layers.  One of the most dramatic is Eas Fors, which cascades straight into the sea at Loch Tuath.  There is a parking area near these falls and a path explores the area – take care near the drop!

Port na Ba

Located on the Isle of Mull’s north coast, Port na Ba is a beach of fine white sands, aqua waters and views towards the isles of Rum, Eigg and Skye.  Perfect for a paddle or swim, this photo shows the gently sloping sands and clarity of the sea.  It’s a bird’s eye view that shows Mull’s coastline is beautiful from any angle!

River Lussa

Situated in Mull’s south east, the river Lussa is one of Mul’s larger water courses.  The catchment is in Mull’s mountainous interior and the river gains size from tributaries that join from the flanks of Creach Beinn.  After cascading through a series of pools and a small gorge, the river enters the native oak woodland visible in this springtime photo.  The image is taken from a vantage point just higher than the canopy of the trees, affording a view to the distant mountain Beinn Talaidh.

Beinn Fhada

Our final image in this collection shows a lone walker and dog crossing the long ridge of Beinn Fhada (702m) in the Isle of Mull’s interior.  Mull has a well deserved reputation as one of the best islands for walking and this image typifies the at times wild but always beautiful nature of the island in the winter months.

We hope these photos have inspired you to plan that next visit to the Isle of Mull and perhaps a relaxing break in one of our select range of quality holiday cottages.

Which of these snapshots of the Isle of Mull do you like best? Have you visited any of these scenic places?

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.

Spring

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 MULL SEA TROUT AND SHISO CEVICHE

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

METHOD

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.

Summer

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.

NEW TATTIES AND GARDEN HORSERADISH WITH FRESH MACKEREL

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

METHOD

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.

Autumn

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.

SMOKED HADDOCK AND TOBERMORY TERROR CONSOMME

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

METHOD 

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.

Winter

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.

MULL FISH CHOWDER WITH PEPPER DULSE

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

METHOD

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: enquiries@ninthwaverestaurant.co.uk|01681 700 757

See our full listings of Restaurants on the Isle of Mull