Tuesday: Time to cook.
Notes and jottings from a week (24 - 31 August 2018) at the Scourie Hotel www.scouriehotel.com
So, yesterday’s lobsters and such had to be prepared for the menu.
I learnt how to gut some of the Mackerel we caught yesterday and thus was ennobled with (by?) a new life skill. Once these fine were prepared they were placed reverentially in Fiona’s smoker and a few hours later were available to delight the taste buds.
Fresh sea food, langoustine, scallops, crab and lobster are available daily, dependant of course on what the local waters and Kevin the crab and his fine crew deign to delight us with.