Day 6 - Inverness to Perth

This morning started with a hearty breakfast at Wetherspoons – a reliable choice, especially when one has developed a taste for a particular Scottish delicacy. I had yet another haggis in a bap, and I have to say, I’m not tired of it yet. There’s something about the warm, peppery richness of the haggis paired with soft bread that just hits the spot. I noticed that some were adding a little brown sauce to the haggis, but I prefer the flavour as is.

After breakfast, we dedicated some time to souvenir hunting – a careful balance of finding things that aren’t entirely tacky while still suitably Scottish. Tartan and tweed or tea towels with Scottish sayings. Novelty shortbread tins, and a few Highland cow-themed items later, we emerged with a interesting haul. 

Then it was back to the hotel for the usual faff of packing up. Somehow everything seems to expand while you’re away – clothes that fit neatly on the way up suddenly balloon outwards like they’ve been on a whisky binge of their own. But eventually, the bags were zipped and we were ready for the next leg of the journey.

Our next stop was the food hall, where we knew we could get some Cullen Skink before catching the train to Perth. It feels like the perfect bookend to our stay here – a warming bowl of creamy, smoky fish soup before heading off into the next part of the adventure.

Cullen Skink at Inverness Food Hall

The purveyors of the most excellent Cullen Skink

The Cullen Skink was £8 per bowl, but worth every penny! The purveyors, The Red Shank, certainly know their stuff... If you ever go to Inverness, this is an absolute must. There’s something comforting and grounding about Cullen Skink, especially when it’s eaten in Scotland. This set us up nicely for the journey to Perth.

Map and stats for Inverness to Perth

Yes I know that the Stone of Scone is in Perth Museum, but for all you, who like me, are Gen X Hammer Horror Nuts - this is far more important:

You can see the face is modelled on Christopher Lee!

This evening we are going out for our last meal at a restaurant called The North Port. Initially, we were going to go to a restaurant kalled Kisas, but thankfull, when we phoned up to book, they were full... Looking at it from the outside it looked like the kind of trendy place that I find avoiding is the best policy. 

The North Port

Instead, we managed to book into The North Port, a 'Scottish Restaurant' and boy did we strike it lucky. I had Scottish venison with chargriled vegetables while Sarah had pork medallions, with seasonal vegetables. We decided to share a cheeseboard of Scottish cheeses for dessert, washed down by a Sandyman ruby port. It was fantastic. The cheeses were:

Cora Linn: A raw sheep's milk cheese, with a nutty and crumbly texture. 

Kintyre Blue: A hand made cheese from Howgate, made with Ayrshire cows. A mild creamy blue cheese.

Anster: A milky, crumbly, fresh tasting cheese.

Cambeltown Applesmoke Cheddar: smoked traditionally over apple wood chips.

Minger: A washed rind cheese made using cow-milk. A velvety cheese with a gentle nuttiness.

Once again, anyone visiting Perth should make a point of going here before any other restaurant, it is a gem!

Then tomorrow, it is back on the train for home.