ISLE OF ISLAY, SCOTLAND | It’s an early start at The Machrie so that I can watch sunrise across Laggan Bay through the wide windows of the restaurant at breakfast.
Fuelled by haggis, black pudding and potato scone I’m first on the tee and have the course to myself. It’s one of the great feelings in the game, made all the finer when it’s a track as enjoyable as this one.
No. 7 at The Machrie
KEVIN murray golf photography
After lunching on Cullen Skink, a traditional Scottish soup, it’s time to take the fat-tyre bikes along the beach before recovering with an hour in the Wild Garden’s outdoor hot tub and sauna. Later, I maintain the slow pace by taking coffee in the snug surrounded by a lavish array of modern art, looking down the 18th hole and wondering how I could have played my approach there a little better.
Lulled by good vibes I put the spikes back on and head to the Wee Course, a six-hole par-3 layout, and quickly fly round the Hebrides putting course as well.
I complete the cycle of the day by feasting on locally sourced wood pigeon, cod and mussels at sunset. The experience has felt like medicine for the soul and dessert is just that. Named penicillin, it features a ginger biscuit base, lemon parfait, honeycomb ice cream and whisky gel.
I close out the evening with Islay’s own form of healing: a wee dram (my new favourite, Bunnahabhain single malt) as the Northern Lights dazzle in the sky above.
