Hear from our brand ambassador, Coinneach MacLeod, aka the Hebridean Baker. He tells us what he loves most about Macs Adventure, his earliest food and travel memories, which country’s food scene calls to him and his favourite place to travel.

How does a Macs adventure work?  

The people behind the scenery at Macs Adventure help you to put together the ultimate self-guided walking or cycling experience. They have trips to suit everybody, whether you’re a seasoned walker or a beginner. Their self-guided tours come with everything you need to make for an adventure-filled and rewarding trip. Accommodation, luggage transfers, an informative pre-departure pack, and their free app. They also primarily work with local businesses and keep tourism money local. They promote diversity, sustainability and accessibility in walking and cycling and I think this is incredibly important. 

What appeals to you most about our Slower Adventures?  

I love these trips as they cover slightly fewer miles each day than their other trips, making active holidays a possibility for those who might feel intimidated by walking or cycling long distances. These slower trips are ideal for people who want to soak up the local culture, food and drink, whilst still getting about under their own steam. 

What do you think the benefits are of booking a trip with Macs?  

 The self-guided aspect and how it offers a true and authentic experience when exploring new cultures. For me it gives you the freedom to explore the world at your own pace, with no need to worry about being fit enough to keep up with a group.   

Which country’s food scene appeals to you most and why?  

I’m always passionate about traditional Hebridean dishes and Scottish flavours but I also love exploring the food scene in Scandinavia. A day exploring the bakeries of Reykjavik, Gothenburg or Bergen will make me very happy! 

What’s one thing you’d like to eat and recreate that you haven’t yet tried?  

Being from one Scottish island, I am always inspired by recipes from other Scottish islands – the traditional bake called an Orkney Broonie is top of that list. It's an oaty, gingerbread loaf which I would smother in a toffee sauce! 

What ingredient would you like to use that you haven’t yet worked with? 

I’m currently on an adventure to try out cheeses from the wonderful dairies around Scotland. Be it an Arran Blue, Brie from Inverness-shire or an Anster cheese from Fife – I have so many still to try, and lots of recipes to put them in! 

What’s your oldest food memory? 

Peering over the stove as my mother made a clootie dumpling, or as we call it in Gaelic, Duff. It’s the most Hebridean of cakes and is a must if you visit the islands. 

What’s your oldest travel memory? 

Getting on the ferry at Stornoway and arriving in Ullapool for an adventure around the Highlands of Scotland. From Inverness to Glencoe, Blair Atholl to Aberfeldy, there are so many lovely walks and towns to explore. 

Which food sings ‘comfort food’ for you? 

Scotland is famous for great soup! There’s nothing heartier than arriving at a local village pub and being served up cullen skink, scotch broth, pea and ham or cock-a-leekie soup.  

What’s your favourite thing to rustle up? 

If friends are coming over, I’ll serve a hearty fish pie, filled with catch from the waters off the west of Scotland. And of course, finish with a sticky toffee pudding – save room for a second helping! 

Where’s your favourite place to travel and why? 

Loving islands and being from the Outer Hebrides of Scotland, I love arriving on the west coast town of Oban knowing I can get a ferry to so many beautiful islands in the Inner Hebrides, from Mull, Iona, Barra, Coll, Ulva and Kerrera. It really is the Gateway to the Hebrides.