he ancient Haida village of SG̱ang Gwaay Llnagaay (Nan Sdins or Ninstints) is a UNESCO World Heritage Site (inscribed 1981) that is located in a sheltered bay on the east side of SG̱ang Gwaay Island (formerly Anthony Island) in Gwaii Haanas National Park Reserve and Haida Heritage Site (established in 1993). Did you follow all that? 😀
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t's been ages, (like almost 2 years!) since I've posted up anything on my blog and that's not because I've not done any traveling but it's because I've done TOO much traveling!! I just couldn't keep up with all the posting. But I really do want to get back to doing it, I just have to figure out how to balance blogging with everything else that I want to do these days.
It took almost two years to plan this trip and I can't believe how quickly our six weeks in the Faroe Islands and Scotland flew by! We had so much fun!
When we first conceived this trip we agreed on several key points. We would focus our trip on the islands and highlands - it would be a trip about landscapes and not cityscapes. We would avoid the big cities in Scotland and so, at the end of day, we only stayed a total of 4 days in Edinburgh and Glasgow combined. We would avoid going to several of the more popular tourist sites so Loch Ness was out as was Inverness. We would avoid historic landmarks like palaces, castles, forts, churches, cathedrals., etc as much as possible though we did visit at least one of each....except no palace. Even though this was my first trip to both the Faroe Islands and Scotland, I do not have any regrets about missing the usual tourist haunts because what I got to experience instead made for a far more memorable trip for me and I would do it the same way all over again!
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| Shortly after I booked our reservation, KOKs received its second Michelin star! |
OKS is a restaurant that specializes in upscale Faroese cuisine. It is so well known among foodies that reservations for each night’s 26 seatings book out months in advance. The Executive Chef is 29 year old Poul Andrias Zikas who is quickly becoming a force to be reckoned with in the culinary world.