Our traveling companions depart very early (3 AM) to return to Glasgow to catch their flight through Amsterdam and back home.
Whew – safe travels guys!
Those of us sticking around (Smiths) have a nice breakfast and a long chat with Charlie and Elaine – wonderfully good people. They’ve had some incredible life experiences and challenges and really love their life now in Culross.
We’re off to a new region of Scotland – the Western Isles. The only way for us to get there is back through Glasgow, then the ‘old-same’ West Highland train. This time we’ll be on the Oban leg. We had ridden the West Highland at the beginning of our trip but took the cutoff to Mallaig. This one branches just south of Ft. William. It’s just a lovely ride – even better than our first shot.
Once arriving in Oban, (pronounced ‘Ohh-bun’) we’re a little confused as to where exactly our lodgings are. After some spirited conversation, Mary pops her head into a coffee shop and asks for help. A young man gives directions and as we are discussing them, an older woman runs out of the shop and tells us that the directions were wrong and points us in the right direction. 180 degrees off! Thank you, ma’am!!
We’re staying at what looks to be at a very cool looking place, the Manor House Hotel. Google suggests it’s a 10-minute walk on reasonably level ground. Right Never trust Google. It is at least 15 minutes, up a steep hill with us hauling our luggage. Some expletives were exchanged – mainly at Dick. On arrival, we find a lovely hotel constructed in 1798. It’s in excellent condition.
After checking in and depositing our stuff, we walk back into town. The walk downhill without gear is much easier! Right in the village is the ‘Oban Inn’, the perfect stop for a proper pint and glass of wine. It is an extremely small space. Very busy with a perfect old-style pub vibe. It was voted the CAMRA ‘Pub of the Year – Argyle’ for the last 4 years. Well deserved.
We booked dinner at the hotel as reservations are mostly required here due to staffing challenges. Mary went with a pork filet, Dick with the rack of lamb he’s been dying for. Alas, the chef is a big sauce guy and was overly so for our tastes. Still good, but geez – the potential!
The hotel has changed ownership in the last couple of years and the new owners are from Switzerland. They had visited many years ago and were smitten by the location and property and jumped at the chance to make it their own. It’s a good story.
