When the clouds finally cleared, and the rain stopped falling horizontally Scotland shows you why so many love her.
Our recent trip around the country, from Glasgow to Dornoch, from there to the NW coast and back down to Auchiltibuie, then to Skye, then Pitlochry and our final stopover in Edinburgh, provided a mere glimpse of the abundant jewels that await.
The scenery is jaw-droppingly stunning (when you can see it! – see above..and below)
Castles in varying states of repair (this is Eilean Donan castle near the Kyle of Lochalsh), lochs of every size and shape (no we didn’t get a glimpse of Nessie) and every shade of ginger known to man (or woman) adorning the hillsides and trees.
I have to make special mention of the food. No deep fried pizzas anywhere. But beautiful, succulent seafood perfectly cooked and exquisitely presented. Lunch at Michael Smith’s, Michelin starred, Loch Bay restaurant in Stein, on Skye was a personal highlight – but then the Scotch Broth at the Green Welly Stop in Tyndrum was mighty fine too!
Ok this isn’t from the Loch Bay restaurant, c’mon, who photographs their food in Michelin starred establishments? You do? You’re weird!
Anyway its food that brings us to Brexit, well the hospitality industry to be specific…
At each of the locations we stayed the bulk of the team of people serving were not Scottish. A few were English but the vast majority were from Europe and predominantly eastern European at that. Even in Auchiltibuie at the Summer Islands Hotel the staff were a mixture of Spanish and eastern European. BTW do stay there. Accommodation was great, food fantastic, service impeccable and I reckon, in good weather, the views are to die for. And you might see this chap round the corner…
But my point is this. Where are hotels and inns going to find the staff they need post-Brexit? Clearly the locals aren’t interested in working there…so who will be?