From farm-fresh foods and exquisite whiskys, the Scottish Highlands is a foodie wonderland
The full Scottish breakfast at Inverlochy Castle Hotel: black pudding, haggis, grilled tomato, link sausage, back bacon, potatoes, mushrooms, poached egg, grilled tomatoes, toast, butter and assorted jams. (Susan Manlin Katzman / Chicago Tribune)
The back of Inverlochy Castle Hotel overlooks a picturesque panorama of sheep grazing in green fields. (Susan Manlin Katzman / Chicago Tribune)
A view of the bay at Oban, a popular Highland city known as the seafood capital of Scotland. (Susan Manlin Katzman / Chicago Tribune)
Rosie Campbell-Preston, who started the famed Inverawe Smokehouses with her husband in 1974, prepares a sampling of smoked salmon for the Smokery Cafe in Taynuilt, Argyll. (Susan Manlin Katzman / Chicago Tribune)
An array of smoked salmon from Inverawe Smokehouses is served at the Smokery Cafe in Taynuilt, Argyll. (Susan Manlin Katzman / Chicago Tribune)
Glengoyne Distillery tours start in the visitors center, where a guide, here David Dick, offers visitors a dram, shows a short film on the distilling process and talks a bit about whisky-making and labels. (Susan Manlin Katzman / Chicago Tribune)
Kinloch Lodge on the Isle of Skye is home to Clan Donald. (Susan Manlin Katzman / Chicago Tribune)
Savory pies please diners in the Scottish Highlands. (Susan Manlin Katzman / Chicago Tribune)
Heelin coos (Highland cows), an ancient, hairy breed of cattle that doesn’t need to grow fat for warmth, produce beef that is lean, flavorful and tender. (Susan Manlin Katzman / Chicago Tribune)
Cameron House Hotel enjoys an extraordinary location on the southwest shores of Lock Lomond in the Trossachs National Park. (Susan Manlin Katzman / Chicago Tribune)
Afternoon tea for two at Cameron House Hotel includes haggis in flaky pastry, salmon tarts and local creamy cheese piped into puff pastry shells. (Susan Manlin Katzman / Chicago Tribune)
The Malt Master Tour at Glengoyne Distillery gives tourists an in-depth look at single-malt whisky. (Susan Manlin Katzman / Chicago Tribune)
