West coast getaway WildLuing recently joined forces with an award-winning team from Perthshire foodies haven Ballintaggart to cook up an island feast.
The weekend event, filling beds and bellies at the luxury custom-designed pods that opened on Luing this spring, was such a big success that it has given organisers a taste for organising more.
Guests travelled from Glasgow and beyond for the culinary experience, and to savour the talent of Ballintaggart head chef Harris McNeill.
WildLuing provided the fresh produce for the Saturday night feasting table, including hand-dived scallops, oysters harvested just two miles along the coast, fresh Scarba venison, and beef from the famous Luing Cattle, bred, born and raised on the island by three generations of Cadzow brothers.
Howling wind and dark skies outside were a dramatic backdrop as the diners – cosy in candlelight – tucked in.
WildLuing site manager Lottie May said: “Usually the whirlwind of culinary activity is conducted privately, but hosting the feast in the central open-plan space we use for special events meant that head chef Harris and his team had nowhere to hide.
“Watching them, you wouldn’t be able to tell this was anything out of the ordinary; focused and precise, the phrase well-oiled machine has never felt more apt.”
Guests arrived straight into the capable hands of the Ballintaggart front of house team, while outdoor and flame-cooking specialist Harris was unfazed by the west coast weather, heading out with apron flying to roast honeyberries, smoke beetroot, and sear scallops to perfection on a sizzling WildLuing fire pit overlooking Torsa Bay.
“Beyond the spectacular flavours of offerings like venison tartare and fresh oysters, each course was beautifully presented, with foraged elements throughout. The award-winning Ballintaggart team were, in short, a delight, wowing on every course and charming islanders and mainlanders alike,” added Lottie.
On the Sunday, six of the guests joined a masterclass to learn some trade secrets on shucking oysters and scallops, and filleting and curing mackerel.
You can visit the WildLuing website here: www.wildluing.com or get in touch by emailing hello@wildluing.com