Between the waters of Bute and the mainland, Luke chases succulent langoustines with local fishermen and meets seaweed harvester, Iain McKellar, who is making the most of the island’s natural resources. Luke cooks up a beef and fresh seaweed salad on the rocky shoreline serenaded by a lone Scottish bagpiper. Later, he visits Mount Stuart, one of the most significant noble houses in Scotland. After exploring the rich interior, Luke heads outside to the equally breathtaking gardens and creates a Scottish whiskey dessert fit for the Marquess of Bute.
