Dumfries & Galloway: From Flying Boats to Shooting Stars

Night 23: From Castles to Flying Boats

From our site near Culzean Castle, we carried on south along the coast, passing through Turnberry just as the VP of the USA was visiting the golf resort. The place was buzzing with police and Secret Service, which made for quite the unexpected journey!

We stopped for supplies at Lidl in Ayr before heading to our first night in Dumfries and Galloway. Night 23 found us at the former RAF Wig Bay base, near Stranraer, parked right on one of the old aircraft pads ✈️. For £10, it felt pretty special to camp on a piece of history—especially as history and aviation nerds!

Can you spot Gandalf on the bottom right?

Each campervan gets its own “plane spot,” which makes sense when you realise the Sunderland Flying Boats once based here had a wingspan of 34 metres. Plenty of room for a van! Keefy got the drone out and captured some brilliant shots of the old airfield, which really added to the atmosphere of the place.

The afternoon was blissful—moules for lunch, time to relax, and the novelty of decent mobile signal after being offline for a while. Later we cooked Spanish chicken with rice as the sun went down, watching ferries sail back and forth from Stranraer and Cairnryan. It was a gorgeous evening: a simple meal, a fiery sunset, and a night spent under the stars at a site full of character.

(Privately owned, CAMpRA-accredited aire)

Night 24: The Beach Field That Wasn’t Quite Paradise

Our stop for night 24 had been recommended to me on the VW Camperchicks Facebook page: a privately owned field, no facilities at all—not even a tap—but perched right on the beach with views to die for.

Just before the Mull of Galloway lighthouse, the southernmost point in Scotland, the drive down was breathtaking. Rolling green fields, single-track roads, and the sea sparkling under blue skies—it reminded us of Devon, only wilder.

We chose our pitch, both ignoring a niggling sense that something felt “off.” Seduced by the view from our door, we swam in the sea, sipped drinks in the sunshine, and enjoyed a fish BBQ, pretending we were somewhere in Greece.

But by evening, the cracks showed. With no marked pitches or warden, vans kept squeezing into every inch of space. Families spread out noisily, one van tried to park so close we couldn’t open our door, and worst of all, we watched people digging holes just metres away to bury their waste.

The final straw came at 11pm when a full-timer cranked up a huge speaker system and blasted awful music—before switching to wolves howling on repeat—until 4am. No sleep, just frustration. Our little paradise had become a nightmare.

The next morning, bleary-eyed, we packed up. I suspect outside peak season this spot might be idyllic, but on a Friday night in August, during a heatwave, it was a disaster.

Cost: £2.50 pppn, cash to the farmer at 9pm Facilities: None

Day 25: Trusting Our Instincts Again

Determined to reset, we drove to the Mull of Galloway lighthouse and wandered the dramatic headland—the true southern tip of Scotland. The views were everything: lush pastures dotted with dairy cows, rugged cliffs, twisting lanes, and the glittering Irish Sea.

Despite intending to head inland to a campsite, we had to admit- we weren’t ready to leave the coast just yet. The weather was glorious. Exceptional even. On our way onto the peninsular, we’d spotted a council-designated overnight parking spot just outside a caravan club site—free, and right by the water. We agreed to drop in but this time we promised to listen to our instincts. Our new neighbours welcomed us warmly and assured us it was peaceful. And it was.

We spent the day doing very little—napping, reading, watching the sea. Later, neighbours returned from a kayak trip with sixteen mackerel and kindly offered us a couple. We declined, not knowing how to fillet them (something we instantly regretted—fish-gutting practice is now firmly on our autumn to-do list!).

That night was wonderfully quiet, and in the morning we woke to the most beautiful sight: sea views stretching out beyond our window, a hot cup of tea in hand, and not a sound but the waves. Bliss.

Nights 26 & 27: Inland to Mossend CL

Sadly, despite quite fancying a second night on our aire, our leisure battery forced us inland in search of EHU. We were three nights off EHU now and the weather was hot so the fridge was struggling.

The drive down the Dumfries coast was lovely and scenic, and after an hour we turned inland towards Castle Douglas. We’d booked Mossend, a little CL between Castle Douglas and Kirkcudbright. With just five pitches tucked down a country lane, it was a perfect, tranquil base.

After setting up, we cycled 13 miles return to Castle Douglas and Threave Nature Reserve and Castle. Castle Douglas itself was underwhelming, but the ruined Threave Castle and its surrounding wetlands were worth the visit. Had we more time, we’d have added Threave Gardens too. (National Trust)

That evening, after a BBQ in the blazing sunshine, Keith nudged me awake at midnight with: “The night sky’s worth a look.” Stepping outside, I was stunned. The Milky Way blazed across the sky, shooting stars arced above us—it felt like the whole universe was on display. I even managed to capture a photo on my iPhone with a 30-second exposure, which I’m ridiculously proud of!

We stayed another night, making the most of Mossend (£15pn with EHU, water and waste). With our awning up and the Joolca hot tap running, it felt like home.

The next day we cycled into Kirkcudbright (13 miles return along National Cycle network 7)—a complete contrast to Castle Douglas. This little harbour town is bursting with colour, charm, and history. We followed a Wicker Man filming trail, wandered Broughton House and Garden (once home to artist E.A. Hornel), and loved how dog-friendly it all was—Jazz was even given a treat or two!

We’d hoped to enjoy fresh seafood from a harbour shack, but as it was Monday, everywhere was closed. So we ended up having to have a Coop meal deal each – at least with a sea view. Not quite the seafood feast we’d imagined, but memorable all the same. We did enjoy a drink in the Mason Arms.

Farewell to Scotland

And just like that, our 3.5 weeks in Scotland have come to an end. From the West Highland Way and Ben Nevis, to the Isle of Mull, Ayrshire, and now Dumfries and Galloway, it’s been a trip that surpassed every expectation. The weather has been kind, the landscapes endlessly varied, and our love for this country has only deepened.

We’ve time for one last adventure before heading home—so stay tuned to see where we land next.

Until next time

STEAK & BLUE CHEESE WRAPS — Italian 🇮🇹 edition!

We haven’t made this one in ages, but being in the land of Gorgonzola… it just had to happen, and tonight was the night!

Juicy steak, melty blue cheese, wrapped up and toasted in our trusty Ridgemonkey pan — honestly, a camp cooking dream.

On the side: crispy garlic & herb wedges (thanks, air fryer), fried courgettes and tomatoes, and a good ol’ Russian salad to finish it off.

Have you ever cooked with a Ridgemonkey? What’s your go-to recipe? Drop it below — we’re always looking for new camp kitchen inspo!

Campervan Cooking: Campervan Carbonara

We love a good hearty pasta dish and this quick and easy pasta dish is perfect for whipping up whilst away in our Campervan.

It can be cooked inside or out, served with garlic bread (this is a great tool for Campervan cooking) or salad and is just so easy!

We tend to use frozen pre cooked ham, which we save from a slow cooked ham joint (also can be a Campervan meal!). It’s so satisfying getting two+ meals out of one bit of meat

An Ode to British Pie Week.. Campervan Style

I’m not going to lie, Keefy and I just love a good pie. And despite our geographical differences – he’s a southerner and I’m a northerner- we DO agree on what makes a “proper pie”. For a pie to be a pie, in our opinion, it HAS to have a pastry top AND bottom. None of this slapping a bit of pastry on top of a filling in our house- the filling has GOT to be fully encased by the pastry. Our passion for pies is so animated that it’s hardly a surprise that one of our favourite Campervan meals, especially on arrival day, is a Homemade Pie. But how do we manage that, in our tiny VW Campervan with just two gas hob rings?! Keep reading to find out!

One of the greatest gadgets we have to support our VW kitchen from home is the Lakeland Remoska Grande.

We were gifted this by Lakeland 3 years ago to try out in the Campervan, and I can hand on heart say it is STILL one of the greatest things we carry with us. We use it on Every single trip (providing we have electric). It’s especially handy on arrival day, as it’s very low maintenance- we can pop in whatever food we’ve prepared – switch it on and relax (or finish setting up if it’s late) after our journey to the site. It’s also very low maintenance on washing up (if you use a disposable foil containers and tin foil underneath food to save mess!)

So what about the pies then?

Well we have this amazing gadget – a pie maker – which we use in advance before leaving home to batch make pies. We then freeze them, and grab a pair out before we leave, let them thaw whilst we drive, and then wack them into the Remoska about 45 mins before we want to eat (we keep foil over the top to stop them burning as the elements are on the top of the Remoska, on the lid).

It is brilliant.

The pies are dinky enough to fit in the Vw freezer, so we can keep them frozen whilst away if we don’t want to eat it on day one. For this reason they make an excellent back up meal. With frozen chips, or boiled potatoes. We’ve even been known to use packet smash or tinned potatoes from our emergency stash cupboard.

So there we go. We may be camping, in a tiny Vw Campervan, but there ain’t no stopping an O’Gorman getting their pie!

Our current batch is chicken Brie and mushroom, which are rather tasty. What’s your favourite pie filling? Leave a comment below with your favourite – we’re also on the look out for inspiring pie recipes!

Until next time

Lx

Campervan Cooking; Local Fish linguine

To us, there is nothing better than finding fresh fish from a local fishmonger or fisherman. On our recent tour of the east coast of Scotland we’ve been lucky to find some very tasty local fish- and this was one of our favourite recipes we cooked. Ready in just 10 mins and easily cooked all fresco, it’s a perfect campsite meal.

Ingredients (for 2)

  • 400g of fresh fish. We used 200g smoked haddock and 200g salmon.
  • Fresh linguine
  • Handful of fresh chives
  • Lemon
  • 3 cloves of garlic
  • Tub of cream cheese
  • Half a pack of spinach
  • Garlic bread to serve with (optional)

Method

We cooked this using our Cadac Safari Chef 2

  • heat some oil in the pan, Slice the garlic and fry for 5 mins.
  • Cut the fish into bite sized chunks
  • Put the fresh pasta on to cook (follow pack instructions). Don’t drain water away!
  • Add fish to garlic and oil
  • Zest half of the lemon; the other half cut into wedges
  • after 5 mins of fish cooking time, add the water from the cooked pasta, 3/4 of the tub of cream cheese, chives, spinach and lemon zest.
  • Squeeze one wedge of lemon into the pan.
  • cook for another 5 mins or so and then serve on top of the linguine.

Campervan Cooking; Haggis Pizza in the Remoska

We can’t travel to Scotland and not eat Haggis. One of favourite recipes was inspired by a trip to Loch Ness many years ago where we enjoyed haggis pizza.

Here’s our Campervan recipe for Haggis Pizza adaptated for cooking in our VW T5 Campervan.

Ingredients

  • Pre rolled pizza dough (available in most larger supermarkets)
  • Haggis – as much as you like!
  • Mushrooms – again, as much as you like, we used two good handfuls, and used our sliced!
  • A pack of spinach
  • 1 Red onion
  • Tomato purée (optional- we’ve done with and without)
  • Mozzarella – we used one pack (45p) per pizza (we’ve substituted Mozzarella for Scottish cheddar before too)

Method

Use a dinner plate to cut out your circular pizza shape. We used our hands to manipulate the dough a bit thicker than the pre rolled; we like ours Chicago deep pan pie style!

If using tomato purée, spread a layer onto the pizza

Sprinkle red onion on

Add haggis and mushrooms (as much or little as you like)

Fill in gaps with spinach and mozzarella

Carefully transfer into the Remoska. We assembled our pizza on a dinner plate and then carefully slid into the preheated Remoska *

* the second time we made it we loaded the toppings onto the base whilst it was in the Remoska

Bake for around 20-25 mins- you can decided when it’s done by checking on the dough.

Easy Peasy!

2020 at Loch Tummel
2020 at Loch Tummel