Setting the benchmark for luxury cruising, the Hebridean Princess offers a standard of food which is unique to the cruise industry.
With itineraries predominantly around the British Isles, Ken Charleson, Director of Hebridean Island Cruises, sources his food from local suppliers. This means that the ship not only supports small businesses and communities, but it also guarantees the freshest, most seasonal food for the passengers. All the fish is sourced from Scottish waters – the smoked salmon comes from Inverawe Smokehouse and the oysters come from Colonsay – as does the honey. The meat, which is central to so many delicious suppers, is supplied by H.D. Ferguson Butchers of Lochgilphead, Argyll. Unlike many cruise ships which source cheese from the continent, Hebridean Princess shops for hers locally, featuring Locharber smoked soft cheese, Lanark Blue, Isle of Mull Cheddar, Caboc and Gruth Dhu among others.
Supporting small local businesses wherever possible, Hebridean Princess picks up local fruit and vegetables on her journey, as well as Mallaig kippers – the best in Scotland – which are collected en route in Inverie.
All meals and snacks – from homemade cakes to local venison – are included in a Hebridean Princess cruise: picnics and barbecues are organised as part of the itineraries, fresh fruit is available from baskets around the ship and house wines, spirits, beer and champagne are unlimited. A food lover’s paradise, the highlight of each Hebridean Princess itinerary is the Gala Dinner – a 6 course feast showcasing some of the best Scottish food, including at taste of Haggis, normally accompanied by Robbie Burns’ Address to the Haggis, often delivered by the Captain.
The Hebridean Princess also has her own whisky bar with an international collection of over 50 whiskies – many of which are west coast malts. Amongst the drams from Arran, Islay, Jura and Skye, the ship also has her own – a 10 year single malt from Speyside.