We have already completed the Oban distillery tour, our sixth in four days, and have declared ourselves officially "whiskied out". Tonight, there will be seafood and then tomorrow, we set sail for our beloved Mull. I am looking forward to being in self catering accomodation with my own, albeit basic, kitchen. Eating out for every meal becomes tedious very quickly, especially when (food snob alert!) so many places out there serve such remarkably average food.
I am always wont to leap to the defence of British food culture which, at its best is one of the most exciting and varied and lovely in the world. In the middle of the market, though, we Brits do need to take a couple of things on board. One: seasoning is not a dirty word. A pinch of salt, a dash of pepper, even a squeeze of citrus, can bring a dish to life. And two: for the love of the Teapot do we HAVE to cook everything to the point of cremation? Professional chefs - and, it follows, diners - need to get a wee bit braver.