I begin with a delightful scallops with cauliflower cream and almonds – the tender lumps of the vegetable offering a superb texture to the dish – but this pales as compared with what comes subsequent. The monk fish with asparagus in a saffron sauce is kind of unbelievable, and goes extraordinarily nicely with the sauterne wine with which it's served. There’s the rattling to contest with—the most intricate processes should be performed solely at standstill—whereas some presentation simply doesn’t work on board. With a seasoned chef ensconced in the kitchen, it’s little shock our gastronomy shines. Mark Tamburrini’s culinary profession started aged 15, when he took a job as commis chef at Glasgow’s famed Rogano Restaurant. Stints at One Devonshire Gardens and Soho’s L’Escargot adopted, main him to head chef roles at Loch Lomond Golf Course and later Rococo restaurant. The ever-changing landscape also permits Mark to introduce theatre into the menu. In the Highlands you’ll be served roast fillet of Aberdeen Angus beef with horseradish mash. When we’re hugging the craggy coast you’ll get monkfish and cod casserole. It’s usually that customers cease by the kitchen for a chat too—one thing that rarely happens in restaurants. Things are complicated additional by the fact the train’s power is supplied by a generator, which Mark should avoid overloading at all costs. Now in his eighth season with Belmond Royal Scotsman, Mark hasn’t seemed back since stepping on board. “One can not suppose well, love nicely, sleep nicely, if one has not dined nicely.” So wrote Virginia Woolf in A Room of One’s Own. That’s why aboard Belmond Royal Scotsman we overcome the challenges of an on-board kitchen to bring you only the finest seasonal delicacies. And, if the quality of the meals is any signal of the occasions, things are solely getting better. Just keep in mind, there is a cause why this inexperienced land stuffed with spectacular waterfalls is made this way, so should you occur to see a sunbeam or rainbow, then chase it for all you're price. That evening, I even have my second course of Faroese gastronomy, and if anything the food at Futastova is even better than at Katrina Christiansen, leaning more to the French than the tapas-style fare of the previous night. It is right here that I uncover the important thing to a Faroe Islands holiday – have no set agenda. Travelling here is all about chasing the rainbow and driving towards the daylight. The rains relent and the sun peaks through the covering of cloud as I drive via probably the most amazing mountainous terrain. In the space, I can clearly make out the Giant and the Witch throughout the waters. The drive to Gjógy is quite breath-taking, so I stop on a number of events to take in the surroundings and chat with the black sheep that litter the countryside, and occasionally stroll alongside the roads.