Your crew will provide everything you need for an unforgettable cruise adventure. There are two crew members on board each cruise; your Skipper Iain and Chef Mike. They are supported by Iain’s wife Fiona on administration and son Jamie as Shore Manager and Sales.
Skipper and owner Iain Duncan, was born and brought up in Stonefield Castle Hotel, near Tarbert, Loch Fyne, one of the highlights of our cruises. Spending his formative years fishing hill and sea lochs with his father and brother Stuart instilled in Iain a love of wild places and nature.
His working life has included salmon farming in Loch Fyne, forestry throughout Cowal and 10 years with The Majestic Line as engineer then skipper. Nothing is too much trouble for Iain when it comes to the needs, comfort and safety of his passengers. He will always consider the weather conditions and sea state when planning the next leg of the cruise and keep passengers informed all the way. One of the pleasures of the Argyll Islands and sea lochs is the diversity of wildlife. Iain is expert at spotting species and very knowledgeable about the environment. He is also an authority on the history and heritage of Argyll; guests are provided with the best information and advice to get a personal discovery of the cruising area.
We are absolutely delighted to announce Chef Mike is returning to Splendour for our 2018 season.
Chef Mike, or Michael Weir, was with us for our first year and returning guests will remember his wonderful food and Irish good humour.
Mike has been cooking most of his life and has worked and trained in Michelin standard restaurants in Ireland, Hampshire, London, Sussex, the north of England, Scotland, Spain and France. Mike owned and ran his own restaurant in Malvern, Worcestershire for 8 years, gaining entries into the Michelin and Good Food guides, as well as being a regular in the local press.
Mike moved to Scotland in 2012 and worked in various hotels and restaurants, but it wasn’t until 2014 when he joined the Majestic Line that he discovered his love of the sea. Cooking for small groups turned into Mike’s passion and along with rave reviews from guests he had a wonderful piece published by food, wine and travel writer Fiona Simms in the Times.
This year’s guests will be in for a treat as Mike’s style of cooking uses fresh, seasonal, locally sourced food where possible. While he likes the food to speak for itself, you’ll love his modern twists.
We were delighted to welcome Mike to Splendour for our first season in 2015, and while we were disappointed to see him leave, we are over the moon that he’ll be rejoining us. Welcome home Chef Mike – we’ve missed you!