Connecting Scotland’s Chefs with the Producers Behind the Plate
At Lomond Wholesale, our role as a Scottish food wholesaler goes far beyond supply. We believe great food starts long before it reaches the kitchen – with the people, places and processes behind every ingredient.
That belief was the driving force behind our recent producers’ trip to the Isle of Mull, where we brought together a group of talented chefs for an immersive weekend designed to connect them directly with some of the island’s most exceptional food producers.
Mull is home to some of Scotland’s finest seafood, meat, dairy and artisan producers – businesses built on generations of craft, a deep respect for the land and sea, and an unwavering commitment to quality.
Our purpose was simple:
To showcase the exceptional produce available through our local supply partnerships, strengthen relationships between chefs and producers, and inspire seasonal, provenance-led menu development across Scotland’s hospitality sector.
Because the best ingredients always begin at source.
Why Mull?
Mull isn’t simply the setting for this trip – it’s the reason for it.
Defined by rugged coastlines, shaped by Atlantic weather, and sustained by generations of farming, fishing and food production, the island offers ingredients with real character, integrity and story.
This trip was designed to bring chefs closer to that source – to meet the people behind the produce, understand their processes, and experience firsthand the care that goes into every ingredient.
Day One
Arrival, introductions and a taste of what was to come
Our journey began with the ferry crossing from Oban to Mull, arriving mid-afternoon and heading straight to Isle of Mull Hotel & Spa, our home for the weekend.
A huge thank you to the team at the Isle of Mull Hotel & Spa for accommodating our group so warmly and helping set the tone for what was to be an unforgettable few days.
As part of the welcome, each guest also found a specially curated gift hamper waiting in their room – a thoughtful introduction to the producers, products and flavours that would shape the weekend ahead.
Presented in traditional Tobermory Fish crates, the hampers were designed as a snapshot of the island’s incredible larder. Inside, guests were treated to a selection of Mull’s finest produce and products, including Tobermory Distillery gin, sweet and savoury bakes from Island Bakery, seaweed chutney and hot sauce from Isle of Mull Seaweed, handmade chocolates and the cookbook from Ninth Wave Restaurant, speciality Calgary coffee beans from Isle of Mull Coffee Roasters, and mixers from Summerhouse Drinks.
To round things off, each guest also received a Lomond Wholesale water bottle to keep topped up throughout the trip – a practical addition for a busy few days exploring the island!
The hotel hosted a beautiful champagne reception, complete with canapés showcasing the very produce we’d spend the weekend discovering. It was a perfect introduction to the island’s food culture – a small but impressive preview of what was to come.
More importantly, it gave everyone the opportunity to meet, connect and settle in ahead of a packed itinerary.
That evening, we headed into Tobermory for dinner at Cafe Fish.
Known for championing local seafood, Café Fish delivered exactly what Mull is famous for – fresh, beautifully prepared seafood served with simplicity and confidence. The seafood platters quickly became the star of the table and were a huge hit with the group.
A massive thank you to the whole team at Café Fish for such a warm welcome and a fantastic first dinner.
The evening finished at The Mishnish, where the group soaked up the atmosphere and enjoyed live music as part of the Isle of Mull Music Festival – the perfect way to round off day one.
Day Two
Day two was all about getting behind the scenes and meeting the producers whose products feature in some of Scotland’s best kitchens.
A morning at Isle of Mull Cheese
After breakfast, our fantastic driver – Andrew from West Coast Motors – picked us up and we made our way back into Tobermory to visit Brendan and Shelagh Reade at Sgriob-ruadh Farm, home of the iconic Isle of Mull Cheese.
This family-run farm has been producing cheese for over 40 years, using unpasteurised milk exclusively from their own herd – a process that allows the natural microflora of the milk and the island’s unique environment to shape the character and flavour of every batch. Their traditional farmhouse cheddar is known for its rich depth of flavour and unmistakable sense of place.
What made the visit even more fascinating was seeing the farm’s sustainability model in action.
Sgriob-ruadh operates a true circular economy – where nothing goes to waste. The farm generates 100% of its own electricity and heating on-site through renewable energy, including hydro power, wind power and biomass. The by-product whey from cheesemaking is distilled into spirits and whisky, while spent whey is fed back to the livestock, creating an incredibly efficient and sustainable closed-loop system. Even excess heat is repurposed – including heating the farm’s swimming pool, originally built so local island children could learn to swim without travelling to the mainland.
The group had the chance to get up close with the animals, sample both the cheese and spirits, and see the maturing rooms where the cheese develops its distinctive flavour.
A huge thank you to Brendan and Shelagh for opening up the farm and sharing such an honest, insightful look into their world. Their passion, innovation and commitment to sustainability were genuinely inspiring.
Producer-led lunch at Hebridean Lodge
From the farm, the group headed to Hebridean Lodge for a special producer-led lunch hosted by Scott and Sally from Tobermory Fish Co and Tom and Marjorie from Glengorm Estate.
This was a brilliant opportunity for the chefs to hear directly from the producers before each course was served, giving real context to the ingredients on the plate.
Chef Helen at Hebridean Lodge put together a menu that celebrated Mull’s produce beautifully.
To start, a Tobermory Fish Co sharing board featuring smoked haddock, chorizo and cheddar nuggets, smoked mussel pâté with dill and chive, smoked trout served alongside Guinness bread and whipped butter, and hot smoked tikka salmon coronation tartine.
The main course was a celebration of Glengorm beef — fillet of beef served alongside a pulled brisket puff pastry pie and a cauliflower, Isle of Mull cheese, leek and bacon croquette.
Dessert followed with a mint chocolate delice and handmade Hebridean cream liqueur ice cream.
An exceptional lunch and a brilliant showcase of how local produce can be elevated in the hands of great chefs.
Inside the smokehouse with Tobermory Fish Co
After lunch, the group visited Tobermory Fish Co’s smokehouse and shop, where Sally and Scott gave us an insight into the business’s history and production process.
Known for their traditionally smoked fish, Tobermory Fish Co has built a reputation for quality through careful curing, smoking and preparation methods that preserve and enhance the natural flavour of the fish.
Learning about the smoking process – and the craftsmanship involved in creating products with such consistency and depth of flavour – gave the chefs an even greater appreciation for the work behind every product.
A huge thank you to Sally and Scott for their time, generosity and for sharing their knowledge so openly.
Coffee cupping with Isle of Mull Coffee Roasters
Next up was an afternoon coffee cupping session with Nikki and Suzanne from Isle of Mull Coffee Roasters.
This was a brilliant change of pace and something the group thoroughly enjoyed.
The session offered an insight into the roasting process, flavour profiling and how different origins, roast levels and brewing methods influence the final cup.
It was a hands-on, sensory experience that gave everyone a deeper appreciation for the craft behind speciality coffee – and, of course, the chance to taste a fantastic range of coffees.
A huge thank you to Nikki and Suzanne for such an engaging and memorable session.
Dinner at An Cala Ciùin
The day finished with an extraordinary dining experience at An Cala Ciùin, where Chef Ross Caithness treated the group to an exceptional 10-course tasting menu.
An Cala Ciùin, meaning The Calm Harbour, has quickly established itself as one of Mull’s standout dining destinations. An intimate 20-cover restaurant in the heart of Tobermory, Ross’ cooking is deeply rooted in Mull’s landscape and producers, drawing on the best seasonal ingredients the island and west coast have to offer. Ross has honed his craft in some of Scotland’s most respected kitchens, and that experience shines through in every course.
The menu was a true celebration of island produce and Scotland’s west coast – from Tobermory smoked haddock and trout, to hand-dived scallops, Glengorm beef, local venison, Mull coffee and Tobermory gin.
Every course told a story of place, seasonality and craftsmanship.
A special mention also has to go to Harry, our sommelier for the evening, whose knowledge and passion elevated the experience even further. His understanding of both the wines and the dishes they accompanied added another level to an already exceptional meal.
A huge thank you to Ross, Harry and the entire team at An Cala Ciùin for delivering such a memorable evening and for showcasing Mull’s produce with such skill and creativity.
Day Three
From sea to shore: exploring Mull’s wild larder
After another stunningly sunny start (something we certainly didn’t take for granted on the west coast of Scotland), it was time for another packed day of exploring Mull’s incredible food story from a different perspective.
The day split into two groups, giving everyone the opportunity to experience different parts of the island and its food culture.
A morning on the water with Aird Fada Seaweed Farm
It was an early start for the group heading south-west to visit Aird Fada Seaweed Farm, a community-led project operated by the South West Mull and Iona Development.
Aird Fada is a six-hectare, community-owned seaweed farm in the crystal-clear waters of Loch Scridain, focused on growing sustainable sugar kelp and exploring innovative uses for seaweed across food, packaging, agriculture and environmental solutions. The project is part of a wider commitment to creating local employment, supporting sustainable marine industries and investing back into the local community. Seaweed farming also plays an important environmental role – naturally absorbing carbon, improving water quality and supporting marine biodiversity.
After a slightly adventurous transfer in dinghies to reach the main boat, the group headed out with Seaweed Operations Manager Leigh, who gave a fascinating insight into the seaweed growing cycle, harvesting methods and the future potential of seaweed as both a food ingredient and sustainable resource.
Getting to taste the seaweed fresh from the line, straight from the water, was a real highlight – and gave everyone a completely different perspective on an ingredient many chefs are now beginning to embrace more creatively.
To top it all off, the group were lucky enough to spot whales and dolphins during the trip – an unforgettable bonus and one of those moments that could only happen on Mull!
A huge thank you to Leigh and the whole team at South West Mull and Iona Development for sharing their time, knowledge and passion with us. It was a truly unique experience and one the group won’t forget anytime soon.
Lunch at Ninth Wave
After the seaweed farm, the group headed to Ninth Wave in Fionnphort for what was another standout meal of the trip.
Ninth Wave is one of Mull’s most celebrated dining destinations, run by husband-and-wife team Chef Carla Lamont and fisherman John Lamont. Their approach to food is rooted in seasonality, sustainability and self-sufficiency – with seafood often landed by John himself just hours before service, homegrown produce from their croft garden, and a menu shaped entirely by what the island and season can provide. Carla’s cooking draws on her Canadian heritage and travels, blending Pacific Rim influences with the best of Scotland’s natural larder.
The lunch menu was exceptional.
Beginning with a seared Mull scallop served with Yucatan avocado and coriander soup, scallop taquito and warm corn and chipotle salad.
Followed by fresh Fionnphort lobster with green mango slaw, Cointreau dressing and lobster-stuffed tempura courgette blossom.
The third course celebrated Mull Highland beef, served Mauritian-style with glazed garden vegetables, cassava crisps and pickled gari.
Dessert was a beautifully balanced lemon balm custard cream with lemon and almond pastry, kaffir lime, lemon meringues and garden-grown lemon balm and borage jelly.
Finished, of course, with a Scottish cheeseboard and handmade chocolates.
What made the experience even more memorable was hearing Carla share stories of her culinary journey, travels and inspirations throughout the meal, bringing real personality and context to every dish. A huge thank you to Carla, John and the whole Ninth Wave team for such a warm welcome, exceptional hospitality and a truly unforgettable lunch.
Exploring Mull’s west coast
For those who weren’t able to join the seaweed farm and Ninth Wave experience, the day offered a different but equally special side of Mull.
The group took the scenic west coast route, stopping first at the breathtaking Calgary Beach – a chance to take in one of the island’s most beautiful spots and appreciate Mull beyond its food story.
From there, they headed to Glengorm Estate for lunch.
Glengorm Estate is one of Mull’s most significant farming estates, producing Highland beef, lamb and wild venison with a strong focus on traditional, extensive farming methods. Their cattle are reared slowly on natural pasture and rough grazing, allowing them to develop the depth of flavour and quality the estate is known for. The farm’s approach reflects a strong commitment to animal welfare, sustainability and producing meat with real provenance.
We were incredibly fortunate to be invited by Tom for an impromptu trip up into the fields to meet the Highland cattle up close – a real highlight and a brilliant opportunity to connect the product to the land it comes from.
Lunch at Glengorm Café, prepared by Marjorie and the team, was another fantastic showcase of local produce. A huge thank you to Tom and Marjorie for their generosity, hospitality and for giving the group such an authentic glimpse into life on the estate.
Seals, creels and life on the water
The west coast group then made their way back to Tobermory Harbour for a Seals and Creels boat trip with Tobermory Bay Tours. A huge thank you to Kathryn and Kai for looking after us so well.
This gave the group the chance to get hands-on with one of the island’s traditional fishing methods, pulling up creels and seeing the day’s catch up close. Lobsters, crabs and langoustines all made an appearance – but the biggest surprise of the trip was an octopus, which caused plenty of excitement on board.
It was another brilliant opportunity to see firsthand the connection between Mull’s waters and the produce that ends up on so many menus. And, of course, seeing Tobermory Harbour from the water offered a completely different perspective of the iconic colourful waterfront.
A final evening at The Gallery
That evening, both groups came back together for one final dinner and a proper celebration of the weekend at The Gallery in Tobermory.
A new addition to Tobermory’s food scene, The Gallery offers a relaxed Mediterranean-inspired menu of pizzas, pasta, grilled dishes and cocktails, alongside live music and cultural events – making it the perfect setting for our final night together.
After two days of packed itineraries and incredible producer visits, it was the perfect opportunity for everyone to unwind. The team enjoyed a relaxed evening of great food, cocktails and live festival music – and it didn’t take long before everyone was up dancing and fully embracing the spirit of Mull!
From there, the group made their way through some of Tobermory’s local pubs and bars, enjoying the atmosphere, the music and the hospitality that makes Mull so special.
A huge thank you to The Gallery team for being so accommodating and looking after us all so well for our final dinner, it was the perfect way to round off an incredible trip.
Heading home
As we made the journey home on Sunday, there was time to reflect on what had been an unforgettable few days. What stood out most across the weekend was the passion, dedication and generosity of every producer, chef and business owner who welcomed us into their world.
From farmers and fishermen to cheesemakers, coffee roasters, seaweed growers and chefs, every conversation reinforced just how much care, hard work and expertise goes into creating Scotland’s incredible food landscape.
Everyone left inspired – with a deeper understanding of provenance, stronger connections to the people behind the produce, and plenty of ideas for the kitchen. And, of course, very well fed.
A huge thank you again to every producer and business who gave up their time to make this trip what it was. A special thanks also goes to our West Coast Motors driver, Andrew, for getting us around the island safely across the whole weekend.
Trips like this are exactly why we do what we do at Lomond Wholesale – building relationships, supporting local producers and helping connect Scotland’s hospitality industry to the very best ingredients our country has to offer.
Until next time, Mull.
