Neil MacLean, British Airways High Life Magazine, January 2000

A turreted vision appeared, Amhuinnsuidhe Castle, anchored at the head of its own bay, with a manicured lawn and with a line of cannons aimed out to sea. Rosemary Shrager met me at the door with a hug like a grizzly bear uprooting a tree. Shrager is the castle's resident cook and leading light behind what I've now decided is one of the best cookery courses in the world... I can now do things to a skate which would astonish even a fishmonger...

Rosemary Shrager, ebullient, big-hearted, noisy, breathlessly enthusiastic and very funny, describes her style as classic cooking technique but with a modern edge and she makes much use of Scottish ingredients... One of the joys of this sort of cookery, I soon discovered, is never having to do the dishes...

Jonathan Bulmer, who owns the castle, and who always joined us for dinner, had all the essential attributes of a first class host, including a superb cellar and a generous hand with the decanter, all included in the cost of the course...

It's hard to explain how beautiful the Western Isles can be to anyone who believes these outer edges of Britain contain little more than rocks and turf... I left Harris with a heavy heart.