After the days work of a normal Staffa trip the real fun began. Tom, Jeni, John and Adam appeared at Ulva Ferry with mountains of fresh local shellfish, veg, salad, crockery, wine, barbeque, tables etc etc.
We loaded up the Island Lass and to the strains of Croft No 5 the advance cheffing party headed off for Lunga.
By 5pm all the necessaries were unloaded, chefs whites were donned and prep was well under way.
Due to foolish forgetfulness of the skipper (forgot proverbial paddle for the wee kayak I had planned to use) I had to wait on Island Lass until the other boat arrived. This was just as well as it made me to deal with some maintenance issues.
However, the wait was WELL worth it!
Mr Turnbull had already been providing an oyster shucking service aboard Hoy Lass on the journey out so by the time folk arrived many had already had a taster of Mull shellfish.
On climbing the short path to the cliff top senses were assaulted by mixed aromas including Inverlussa Mussels, Ulva Ferry prawns and Croig Lobsters - all lovingly prepared by chefs Tom and Jeni. Adam provided a superb service as "sommelier" (almost certainly spelt incorrectly!)
Visitors spent their time intermittently communing with puffins and scoffing the fresh seafood on offer. Some made it as far as the Harp Rock while others seemed quite contented to lounge within easy reach of the source of supper.
Andrew Stevens, it was particularly noted, did not stray more than a few metres from seconds, thirds and fourths.
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