Cooking and cultural vacation in Scotland

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2020: 5 Apr, 11 Apr, 18 Apr, 25 Apr, 2 May, 9 May, 16 May, 18 May, 11 Jul, 18 Jul, 25 Jul, 1 Aug, 8 Aug, 15 Aug, 22 Aug, 29 Aug, 5 Sep, 12 Sep, 19 Sep, 26 Sep, 3 Oct, 10 Oct, 17 Oct

Responsible tourism

Cooking and cultural vacation in Scotland

Carbon reduction

Your vacation will help support local people and conservation. We must also reduce CO2. Learn about the CO2 emissions of this vacation and how to reduce them.

All food is sourced locally in the town, delivered as part of an organic vegetable box scheme or grown.

We use buses, ferries and trains when applicable and many of our excursions encourage travel on foot and by bike.


All laundry and personal hygiene products that we use at the cooking school and the guest accommodation have been carefully chosen to adhere to ecological and sustainable standards. laundry is kept to a minimum and guests are encouraged to re-use towels throughout the week making use of the energy efficient hydro electric storage heaters and good old wind power and sunshine (line drying!).

All waste wherever possible is recycled, including kitchen waste which is either composted or fed to the wildlife.

We are committed to phasing out single use plastic and have invested in environmentally friendly alternatives such as beeswax covers and multiple use containers recycled from original use.

We are in an area of outstanding natural beauty and lead through example when showing it off and guiding our guests through the many excursions in the local area. We have many guides and books about the local history and the special diversity of the flora and fauna in the area and we encourage our guests to take a look at these during their stay.

We buy Scottish grown food wherever possible and organic and grass fed wherever possible. We use small local suppliers of dairy, fish and meat from independent traders and farmers markets when available.

We minimise travel by car as much as possible.


The accommodation we use is locally owned and maintained and we regularly use the local pubs, restaurants, tea rooms and other local services such as the village museum and the local towns.

We only use small businesses providing the excursion experiences such as the boat trip which is a 12 seater craft, which is a one man enterprise. The lambing excursion takes place on a nearby small farm owned by a single lady farmer who is delighted to take in the offer of help at lambing time and to take the opportunity to demonstrate her crofting husbandry.

We try to take our guests to independent shops and small markets for browsing locally produced goods and encourage them to buy products from the local area.

We support local charitable organisations such as the Heart of Argyll Wildlife Organisation by including walks and exhibitions as part of our visitor experience. Every visitor here is ensured a warm welcome from the local community as part of the experience here is a hearty meal with the neighbours provided by us as part of one of our cookery classes.

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