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Unavailable. They don’t come much more unique than the Guga, Gaelic for Gannet, harvested and prepared by a special group of 10 Ness men once a year for 2 weeks on the isle of Sùlaisgeir (Gannet Skerry), Sula being the Scandinavian word for Gannet. Sùlaisgeir is a desolate rocky isle over 40 miles(64km) out in the Atlantic, a risky journey Read more...
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The Soay has the most primitive appearance of any British sheep breed and takes its name from the island of Soay in the St. Kilda group in the far north of Scotland. The meat is delicious, dark and full flavoured – often sold as mutton for slow cooking. They are brown in colour, from tan to chocolate – beautiful fleeces. Read more...
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The unique natural clean island maritime air, the banning of pesticides on Barra and the herbage of the machair make this island snail unique. Gerard MacDonald, The Isle of Barra Oyster Company, who lives on Barra made it his business to resurrect a market for this fine product and approached SF Cooks Alliance Member Fred Berkmiller, at a time when Read more...
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