The Ninth Wave: Love and Food on the Isle of Mull

Carla Lamont, a Masterchef: The Professionals quarter-finalist, presents The Ninth Wave as a practical guide to the cuisine served at her award-winning restaurant on the Isle of Mull. This paperback volume focuses on fresh and adventurous dishes that reflect the natural larder of the Hebrides. The text captures the zest and creativity of the menu through detailed recipes designed for both beginners and experienced cooks. Lamont shares the story of establishing the eatery in a remote corner of Scotland, emphasizing seasonality as the core principle of their cooking approach. The book highlights ingredients such as fruit, vegetables, game, and seafood, which are used at their peak availability. A notable feature is the integration of John Lamont’s dual role as a fisherman and restaurant staff member. He catches lobster, crab, and hand-dived scallops on his own boat, often ensuring these items appear on the dinner plate within hours of being harvested. The narrative weaves together the personal history of the owners with the culinary techniques required to prepare these local treasures. This work suits readers interested in regional Scottish cooking and seafood preparation. It draws on the traditions of using locally sourced game and fish from the Hebrides. Those seeking complex, theoretical food science or international fusion cuisine may find the focus too narrow. The book remains a tangible record of how fine dining operates in one of Scotland’s most beautiful islands, grounded in daily catch and seasonal produce.