When Rupert Shakespeare first moved from London up to the Highlands, he was blown away by the quality and abundance of the local produce – the crayfish and lobsters, the wild mushrooms and edible moss, the fresh berries and game. The hills may look bleak, he says, but they are teeming with food, and when he wants seafood, he pops down to the pier to buy it straight off the boats. In Kinlochewe, a little village in Wester Ross, Rupert has found himself in a chef’s paradise.
