An autumnal feast weekend with Ballintaggart, Nc’nean Distillery and WildLuing.
Coming to the island of Luing later this year is a very exciting new event. We are collaborating with Nc’nean Distillery and Ballintaggart to showcase whisky, local produce and cookery skills at our autumnal weekend.
WildLuing are teaming up with Nc’nean Distillery to offer visitors and locals a chance to enjoy the island of Luing and an opportunity to learn more about the Nc’nean organic whisky and more importantly try it! Ballintaggart will be returning to Luing to host an indulgent Feast Night on Saturday evening, celebrating the very best local produce and foraged ingredients, and running an intimate Fish & Shellfish Cook School Masterclass on Sunday morning with their expert chefs.
The weekend will run Friday 4th-Sunday 6th October 2024. Guests will be able to arrive from 4pm on the Friday to relax in the coastal surroundings and views across Torsa Bay. You will have the Saturday morning to explore the island or enjoy waking up leisurely in your WildSuite. The main event will be on the Saturday with a workshop with Nc’nean Distillery specialist Amy telling us about how Nc’nean makes great whisky whilst following sustainable practices. This will include a light whisky taster.
The evening will commence with a Nc’nean Distillery Whisky Experience with Amy. This will be accompanied by a feast of local produce prepared by the wonderful Ballintaggart team. The island of Luing is fortunate to boost a plethora of local produce including Luing Beef and seafood amongst others which will be showcased on the night. WildLuing will host this in our observatory that overlooks the water and hills of Torsa in the distance.
To truly get to know the produce, we’ll also be hosting a special Fish and Shellfish Cook School Masterclass from Ballintaggart, to demonstrate how to make the most of these special ingredients. This will be on the Sunday morning. Join us for this half day Cook School Masterclass and discover how to make the most of the Scottish ocean larder. Learn how to select, fillet and cook fish and shellfish. You will gain hands-on experience of fish preparation including filleting and curing, and cooking techniques such as pan frying. You will also learn how to prepare and open shellfish available on Luing from our expert chefs.
Ballintaggart Cook School Masterclasses are packed with expert tips and hands on experience and include all ingredients, class notes, and recipes. There will be plenty to try during the class. There are only 8 places for this intimate event.
We hope you can join us for this special autumnal weekend! The basic package is for two people sharing a WildSuite. It covers 2 nights’ accommodation, Nc’nean cocktail and sustainability talk. This package is £350 for a WildSuite (based on 2 sharing) so £175 per person. This can be booked by emailing info@wildluing.com. To add on the whisky flight and evening feast for £75 per person or the Cook School Masterclass for £85 per person book via the Ballintaggart website at ballintaggart.com. There are only 16 tickets available for the feast and 8 for the Cook School Masterclass.
WildLuing is accessible by a short 5-minute ferry across from the mainland and only 30 minutes’ drive from the town of Oban, which has regular connections by train, bus, and ferry. Menu to follow closer to event full of local produce. Dietary requirements and alcohol alternatives can be catered for in advance, upon booking.
About the collaborators:
WildLuing:
WildLuing has always had family at its heart. Just married in 2022, Emily and Jack started with a concept, and with the help of mum, dad, and brother Archie, WildLuing was born. The Cadzow family have been on Luing for three generations and are an integral part of the local economy and island community. Joined by a small staff team of locals this is a small family business. What began as a dream to build the ultimate space for comfort and relaxation in the midst of working farmland is now a reality. With 8 self-catering glamping suites overlooking otters and seals in Torsa bay; Emily, Jack and Archie worked with local craftspeople to bring WildLuing to life. Our WildSuites are where luxury accommodation meets raw Atlantic beauty.
Furthermore, Luing is teeming with delicious treats. From both the land and the waters surrounding, a mouth-watering array of produce can be enjoyed during your stay. From Jack, Emily and Archie’s own produce reared on the farm, to selected local suppliers there’s something for everyone. This land offers rich bounty in its natural produce including Luing Beef, Venison and Oysters.
Nc’nean Distillery:
Nc’nean Distillery is made up of a small team of eco-conscious drinks fanatics on a mission to change the way the world thinks about whisky from Scotland. To create light and delicious spirits which can exist in harmony with this planet we call home.
B Corp certified and verified net zero for scopes 1 & 2, we put the planet first. Using only organic Scottish barley we produce smooth and elegant whiskies which are light and fruity on the palate, and bottled in 100% recycled glass. Nc’nean Distillery is based in Drimnin, near Lochaline on the West Coast of Scotland and uses local Scottish botanicals to create great tasting whiskies.
Ballintaggart:
They describe themselves as “a home from home with a unique blend of rural luxury and outstanding Scottish food served with thoughtful charm”, but we think that’s rather modest of them. With prominent features in The Times, The Telegraph, and The Scotsman along with several culinary publications, the Ballintaggart team set the gold standard for seasonal and sustainable, delicious produce cooked to perfection. Ballintaggart are a Scottish company who offer a range of feasting events, courses, accommodation and cookery days.