My conversion was messianic: in the space of 24 hours I went from scoffing abstainer to a man with all the tiresome zeal of a new recruit. Even the arcane science of tying flies began to appeal to a nerdy side that I never knew I had.My nascent love affair, however, soon spiralled into an uncontrollable infatuation. The cause? I finally managed to catch a fish.This was a rare feat that week (and every week since), and when the moment of truth came I initially thought I'd snagged my line on a rock again. It was only when a dancing fish broke the surface of the water twitching and turning in mid air as he attempted to loosen the line that I realised I had hooked something. Ten exhilarating, adrenalin-rushing minutes later, I finally pulled him to shore, dispatching the 8lb silvery salmon in truly unromantic style with the only implement to hand an empty plastic Tizer bottle.
We barbecued and ate him that evening.Although actually catching a fish is strangely unimportant in the grand scheme of fly-fishing, simply being in Scotland's wonderful countryside and trying to perfect the art of dropping a fly on to a chosen spot are the real joys that moment three years ago consummated my new-found love. After that day I fished for slob trout on the river's estuary and then for the shy wild brown trout on the lochs above the sea. I have since fished rivers from the Nith and the Tweed in the south to the Tay in the north, and every day has brought a different delight.. The islands have some great local produce. Orkney beef and Shetland lamb are both renowned and, naturally, the seafood is abundant, with locally caught haddock, halibut, lobster, salmon and wild trout regularly featuring on menus The Islands have some great local produce. Orkney beef and Shetland lamb are both renowned and, naturally, the seafood is abundant, with locally caught haddock, halibut, lobster, salmon and wild trout regularly featuring on menus.But despite having the fresh ingredients, it's not unfair to say that cuisine in the islands is largely of a simple and pragmatic nature.
If you are staying in b&bs and mid-range hotels, expect hearty breakfasts to fuel your day and good ordinary fare when you return for an evening meal.There are, of course, some exceptions. Two well-known fine dining establishments making the most of the local ingredients are the Three Chimneys Restaurant on Skye (01470 511 258) and the Isle of Eriska Hotel restaurant (01631 720 371). Listings and details can be found at www.taste-of-scotland .Self-catering is a good option. There is something quite alluring about stocking up on groceries and hiding yourself away in a remote cottage by the sea with some friends.You may also come across one or two local oddities.
