Hebridean Tall Ship Sailing Cruise
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The cost of this event is £555. You must pay a non-refundable deposit of £65 when booking your place and then make two further payments of £290 before 25th April and £200 before 20th June.
Bessie Ellen is Britain’s last wooden coasting ketch still under sail and offers the chance for you to experience a Tall Ship sailing adventure. The sea around the West coast of Scotland offers some of the most stunning cruising grounds in the world and our departure from Oban opens up a world of spectacular cruising and adventures, never lacking in great sailing whatever the weather.
This hands on adventure will take you where the wind blows and some of the most stunning landscape in the world. There is just so much to take in, and to make best use of the wind and enjoy the full experience, we do not run to specific itineraries. Tacking the ship westward through the Sound Of Mull, we could head out beyond Ardnamurchan Point and alter course to the North or South or Westwards to Barra and beyond. Taking the Southerly heading, follow the majestic coastline of Mull down past Treshnish and on to Staffa. A visit to Fingal’s cave is a must, but landing is very much dependant on swell.
Beyond lies the sacred isle of Iona where the resonance of Columba lives on. Onwards, we pass Torrans Rocks where Davy Balfour was wrecked in a tremendous storm, finally being washed ashore on Erraid. Heading on south to Colonsay, stop for the night alongside the pier and walk through one of our favourite islands for its gentle beauty and of course to taste some great ales from smallest island brewery in the world.
Below decks, the former cargo-hold has been transformed to provide a large saloon and dining area. The bunks are comfortable and each equipped with a bunk light. A well equipped galley, combined heads and shower room with hot and cold running water completes the main living area.
Food & drink
Food at sea becomes a vastly important part of the day and is as much a feature of the holiday as the sailing and adventures we have. This trip is fully catered by the ships paid crew who create dishes that we are sure to enjoy.
The chef likes to know where food has come from, so as much as possible, will source ingredients locally.
A typical menu is:
Breakfast
Selection of teas, freshly ground coffee and fruit juice
Muesli and yoghurt with a fruit compote
Selection of cheeses and sliced meats
Various breads including rolls, rye bread and toast
Fruit bowl
Homemade conserves
Boiled or scrambled eggs with smoked salmon
Occasionally bacon and sausages
Tea and coffee available throughout the day including home made afternoon cakes
Lunch
Chef’s pumpkin soup with coriander
Freshly baked breads and feta tart with home made dill gravadlax
Watercress and walnut salad with cauliflower florets served with lemon olive oil dressing
Selection of fine cheeses with pickles and relishes with salami’s accompanied by olives and cournichons
Dinner
Seared scallops served with black pudding and roast apple
Slow cooked leg of local pork with fennel, chilli and lemon juice marinade served with salsa verde
Herb roasted beetroot, parsnips, red onion and carrots
Creamy mashed potatoes with mustard and finely chopped spring onions
Followed by
Tart Tatin served with celeriac ice cream
Local cheese and biscuits
Coffee and homemade chocolates