Inverglen Photography Workshops

Inverglen Photography Workshops

An Inverglen Photography Workshop is an ideal opportunity to experience the magnificent Scottish Highlands. From our base in Inverness, we are within easy reach of some of Scotland’s most wonderful scenery.

All workshops are fully escorted by experienced landscape photographers John Frid &/or Keith Wood, and with a maximum of 3 guests (or up to 6 guests on some workshops) you are assured of plenty of one-to-one advice, tuition and guidance. We do all the driving so you can just sit back and enjoy the views.

Our workshops are suitable for anyone who enjoys taking photographs, no matter whether you are a complete beginner, or an experienced enthusiast. Not only will you explore magnificent scenery, but you will meet like minded individuals who share your passion for photography.

An Inverglen Photography Workshop is about having fun. We encourage group interaction to talk about the days photography and everyone can participate in planning the daily schedules.

Workshop Duration

  • Most workshops are 4 nights (arriving Thursday), although we also run longer workshops from time to time.
  • Additional days can be added (subject to availability) before or after the workshop. These can be either on a bed and breakfast basis only, or they can also include photography field trips.

Sample Itinerary (Based on 4 Night Stay)

Our itinerary is flexible and tailored to the wishes of the group. This allows us to make decisions based on the prevailing weather conditions and helps ensure you get the best possible images.

The following is a sample itinerary only and the actual locations may vary. There are many photo opportunities within easy reach of Inverness and the actual itinerary will reflect the wishes of the group.

Day 1 – Thursday

  • Arrival from 9am – 6pm
  • 6pm – Introduction and briefing
  • 7:30pm – Evening Meal at Inverglen Guest House

Day 2 – Friday

  • After breakfast we head east to the Moray coast. We have a range of coastal locations to chose from including:
    • Findhorn
    • Hopeman
    • Lossiemouth
    • Spey Bay
    • Portgordon
    • Portknockie

All of these provide a different shooting challenge and should yield some excellent seascapes. There is also a possibility (tides permitting) to get close to seals.

  • You make your own arrangements for the evening meal at a local pub or restaurant in Inverness

Day 3 – Saturday

  • After breakfast we head north west to the Blackwater river at Little Garve. This great spot enjoys superb morning sunlight.
  • Heading further north we visit the scenic town of Ullapool where we’ll spend a little time to take in the photographic opportunities of the town and the splendid view down Loch Broom.
  • As we continue our journey northwards, the landscape includes classic mountain peaks rising from the moorland. At Inverpolly there are glacial lochs and iconic mountains like Cul Mor and Stac Pollaidh.
  • Further north we come to Loch Assynt and the 15th century Ardvreck Castle. Loch Assynt also provides a lovely waterfall opportunity.
  • Time permitting we’ll move onto photograph the area around Kylesku. This includes a lovely sweeping bridge across Loch Glendhu.
  • You make your own arrangements for the evening meal at a local pub or restaurant in Inverness

Day 4 – Sunday

  • After breakfast your field trip today is west to Glen Affric (often described as the most beautiful glen in Scotland). During late autumn, winter and spring the mountains are often snow-capped providing one of Scotland’s most iconic images.
  • After Glen Affric, if time permits, we visit Glen Cannich which is a truly remote location and can evoke a great sense of solitude.There are often Red Deer at this location.
  • Evening Meal at Inverglen Guest House

Day 5 – Monday

  • For those leaving us today we have a leisurely morning to discuss the various shoots and to review some of the images we have captured. Check out is at 2pm . If possible we will give you a lift to the airport – please note this may not be possible on all occasions.
  • For those staying on for an extra workshop day (or days) there are a variety of destinations to choose from including places such as:
    • Glencoe & Rannoch Moor
    • Eileen Donan Castle and Glenshiel[
    • The Cairngorm National Park
    • The Black Isle and Cromarty Firth
    • Dunrobin Castle and Loch Fleet

Orange, Raisin and Bran Muffin Recipe

This may be packed with wholesome ingredients but it delivers big on flavour.  Try serving these for breakfast with orange segments, a generous dollop of Greek Yoghurt and a dusting of icing

Orange, Raisin & Bran Muffins

Orange, Raisin & Bran Muffins

sugar.

Ingredients:

  • 200g wheat bran
  • 225g raisins (split into 150g plus 75g)
  • 250ml water
  • 125g plain flour
  • 125ml vegetable oil
  • Small pot natural yoghurt
  • 2 large eggs
  • 1 teaspoonful bicarbonate of soda
  • 1 teaspoonful baking powder
  • 90g soft brown sugar
  • Zest and juice of 1 orange

Method:

  1. Preheat oven to Gas Mark 4, 180C, 350F  and line a 12 hole muffin tin with papers.
  2. Spread the wheat bran on a baking tray and toast in the oven for about 10 minutes, turning it carefully with a spoon 2 or 3 times. Allow to cool.
  3. Spread the wheat bran on a baking tray and toast in the oven for about 10 minutes, turning it carefully with a spoon 2 or 3 times. Allow to cool.
  4. Put 150g raisins in a microwave safe bowl with 125ml water and cover. Heat on high for about 5 minutes, until the water is mostly absorbed, and the raisins are plumped up. Allow to cool, then puree using a hand blender.
  5. In a large bowl mix together the yoghurt, orange juice, raisin puree, orange zest, brown sugar and toasted wheat bran. Stir in the eggs and vegetable oil. Sieve together the plain flour, bicarbonate of soda and baking powder and fold into the mixture. If the mix is a little dry, add some more cold water or orange juice to form a moist mixture, then add the final 75g raisins and stir through (try not to over-mix).
  6. Spoon equal amounts into the prepared muffin papers, making sure that the mixture is mounded slightly in the middle of the cases.
  7. Bake in the centre of the oven for about 20 – 25 minutes, until firm to touch and set in the middle.
  8. Cool in the tin slightly before removing onto a wire rack. Serve warm, or reheat in a microwave for about 30 seconds before serving.

Recipe modified from Pastries from La Brea Bakery by Nancy Silverton