Dining in Skye

A taste of the veldt in the Uig Hotel, where wild boar pate was followed by a delightful loin of springbok. I skipped the wildebeest, as I was told it was more chewy and less tender than my choice. The crocodile tails were not available. No! Honestly.

Having been acquired by South Africans in 2003, it is being steadily refurbished, but the décor and the menu reflect the origins of the owners, and the staff.

It certainly was a fantastic option, served beautifully with a light sauce and modest – but excellent – portions of fresh vegetables, including unpeeled baby carrots, parsnip and swede.

And I didn’t have far to go in the morning for the ferry to Uist.