logo
UK's most remote and underrated train station that rivals Hogwarts Express line

UK's most remote and underrated train station that rivals Hogwarts Express line

Daily Mirror31-07-2025
The Kyle Line runs through the Scottish Highlands from Inverness to Kyle of Lochalsh and is officially one of the most scenic train rides in the world. Duirinish is one of its least visited stations.
A train station at the end of one of the most scenic rail routes in the world is one of the least used in the country.
In the never-ending travel quest to find somewhere little-trod and original, you may well be wise to hop on Scotland's Kyle Line and head for Duirinish.
The Kyle Line runs through the Scottish Highlands from Inverness to Kyle of Lochalsh and is officially one of the most scenic train rides in the world. JRPASS analysed the most scenic train rides around the world and placed the Scottish entry at fourth, only just behind The Bernina Express in the Swiss Alps, the Flam Railway in Norway and The Glacier Express in Switzerland. This comes after the Bernia Express was dubbed 'the Hogwarts Express of the Swiss Alps'.
That means that the Kyle Line, which offers some spectacular views of the Scottish Highlands and only costs £32 for a ticket, trumps the Hogwarts Express line when it comes to beautiful railway routes. In the Harry Potter films the fictional line is depicted by the West Coast Railway steam service from Fort William to Mallaig.
However, a hidden gem it is not. When I visited the famous section of curved bridge on that line, several kilt-clad bagpipers were providing mournful entertainment to the hundreds of Potter fans who were braving the mizzle to view the famous viaduct.
If you're after somewhere much less visited and trumpeted about, then Duirinish on the Kyle Line is a good bet. Trainline recently highlighted it as one of the most underrated, isolated destinations on the UK rail network. A spokesperson for the ticketing app told the Mirror: "The penultimate stop on the Kyle line, the UK's most remote yet underrated railway, and with only 17 passengers booked via Trainline in the last year, Duirinish is frequently overlooked.
"This quaint township provides insight into crofting, a practice unique to the Highlands, with the opportunity to spot Highland cows thanks to a nearby dedicated tour. Built in 1826 by Thomas Telford, famous for his part in the construction of Somerset House – it has so far retained its heritage, untouched by modern architecture. As it's a request stop, passengers will need to signal to the driver if they wish to board or get off the train."
Getting there won't be much of a hardship. The scenic Kyle Line journey crosses from shore to shore, including Loch Alsh and Hindland scenery, as well as offers views of Isle of Skye. While you're there, you can get off at the market town of Dingwall for the Far North Line for more distinctive mountain range views and the Torridon Peaks.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Inside Scottish 'rare treasure' cottage nestled along edge of river for sale
Inside Scottish 'rare treasure' cottage nestled along edge of river for sale

Daily Record

time5 minutes ago

  • Daily Record

Inside Scottish 'rare treasure' cottage nestled along edge of river for sale

"This property offers an idyllic lifestyle." A Scottish cottage tucked along a picturesque river has just gone up for sale, and it has been described by sellers as a "rare treasure". Cutaway Cottage is a stunning period property on the edge of the Aberdeenshire village of Ballater. It is currently on the market through Galbraith for offers over £500,000. The cottage benefits from uninterrupted views of the River Dee and the Cairngorms National Park. According to Galbraith, it offers a mix of traditional Scottish charm and contemporary sophistication. The property, which dates back to around 1866, also has a fascinating history. Originally built as a Drovers Inn, it was later adapted to serve as the Linesman's Cottage for the historic Deeside Railway—famously altered to allow Queen Victoria and Prince Albert a direct route from Windsor Castle to Balmoral via the Royal railway line. Stepping inside, the ground floor of Cutaway Cottage is comprised of a sitting room and dining room with riverside views and a bespoke kitchen with fitted appliances and central island. There is also a study, a sunroom, and a toilet. Meanwhile, the four spacious bedrooms and a family bathroom can be found on the first floor of the property. All of the bedrooms offer spectacular views of the Dee. The grounds surrounding Cutaway Cottage are around half an acre in total. There is a sheltered patio for outdoor dining, while the beautiful gardens also include a summerhouse, lawns, plants, and mature trees. Hilary Murray of Galbraith commented: "This property offers an idyllic lifestyle within easy reach of the popular village of Ballater and surrounded by the beautiful and tranquil countryside of Aberdeenshire and the Cairngorms National Park. "The interior design is stylish and ideal for modern family living while the gardens and grounds are equally well maintained and attractive. "The location, just a few steps from the banks of the River Dee, offers a superb rural retreat yet within easy reach of Ballater, Aboyne and Braemar. This is a wonderful location for outdoor activities and enjoying all that Royal Deeside has to offer." Further information and images can be found on the Galbraith website.

North Uist's whisky is one to watch
North Uist's whisky is one to watch

Spectator

time5 hours ago

  • Spectator

North Uist's whisky is one to watch

There are at least two Long Islands. One of them, eternally famous for The Great Gatsby, is a fascinating blend of glamour and meretriciousness. It is separated from the other one by 3,000 miles of ocean and a totally different culture. In this Long Island – actually about 70 islands of various sizes, also known as the Outer Hebrides – Sabbatarianism is frequent, but glamour and meretriciousness are as wholly absent as anywhere in Europe. Over many centuries, the Hebridean Long Island was often beset by conflict. Viking raiders, Scottish kings, great clan chiefs: all fought for supremacy. The Scottish Crown eventually won, though the clan chiefs exercised subsidiary kingships, until the old Highland order was broken after the defeat of Bonny Prince Charlie. Once the locals no longer had to fear the Viking longboats, or the Duke of Cumberland's redcoats, a gentle way of life evolved. One Island, North Uist, grew famous for its barley. It became known as the granary of the Islands. North Uist is also famous for bird life. A well-judged day's walk should bring golden eagles and sea eagles within binocular range. But over recent decades, there has been a tendency for the young to migrate to the mainland, in search of glamour, perhaps, if not meretriciousness. Yet some natives find that the lure of the islands is in the bloodstream, and eventually they return. Thus it was with Jonny Ingledew. Of recent English descent, he was brought up on North Uist. It is a low-lying island, a realm in which the winds regularly assert mastery, which is why there are no trees. It is a landscape which would appear to take no prisoners and offer no scope for neutrality. You either shun it or embrace it. Jonny had to cross the sea for university and then immersed himself in modern Scotland, as a petroleum engineer in the North Sea. But he could not escape the romance of the islands, the wild sea birds calling. There is a local patriotism, which the Italians call campanilismo. Though there is no equivalent word in English, the emotion can be deeply felt. 'This is my own, my native land.' On North Uist, there is an ancient steading called Nunton. It dates from the 13th century, when it was indeed a nunnery. It then became a laird's dwelling, and it was there that Flora Macdonald and others plotted the escape of the Bonny Prince. A few years ago, though still a handsome building with a bell tower, it had fallen into decline. Jonny and his wife Kate saw the opportunity. That steading is now the North Uist Distillery. For seven years, they have been producing Downpour gin, a fine tipple. Gin was only stage one. Whisky needs at least three years in cask before it can be bottled, but Jonny and Kate were committed to the time and trouble. They are distilling a single malt, which they intend to produce in small batches, relying on local bere barley, high quality and low yield. They have not yet settled on a name, but those who know the whisky trade are convinced that these new entrants will deliver a premium product, and money is being produced where moneyed mouths gather. Even in casks, whisky's childhood, it can still be sold. North Uist Distillery has twice offered 80 casks for sale. They were gone within minutes. Jonny and Kate's story is an epitome of ancient and new: Scotland at its best. Whisky was always made on farms, from local barley, and rough stuff it usually was. But age-old crops and crafts married to new technology, and modern marketing assisting in a thriving export trade: that is the past in the service of the future. When it is ready to be bottled, North Uist Distillery will provide a splendid dram.

How traditional Scottish food is causing stir on world stage, bringing tourists and trade
How traditional Scottish food is causing stir on world stage, bringing tourists and trade

Scotsman

time11 hours ago

  • Scotsman

How traditional Scottish food is causing stir on world stage, bringing tourists and trade

Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... All around the world, food is becoming more than simply a fuel. It is a cultural experience rooted in place, heritage and story. Social media and increased travel for leisure have amplified this shift, with platforms like TikTok and Instagram thriving on vibrant, shareable content about food. Diners want meals that connect them with the culture and character of where they are or where they dream of going. As a result, under-explored cuisines and ingredients like Mayan sikil pak and Filipino banana ketchup are taking centre stage. Advertisement Hide Ad Advertisement Hide Ad With rich traditions and an enviable natural larder, Scottish food has the opportunity to thrive as a result of this growing appetite for exploring global food experiences. It is tough for food producers at the moment, so looking for a competitive edge is more important than ever. However, despite the challenges, it is also an exciting time for producers in Scotland; and the time is ripe for us to stand proudly on the world stage and turn local flavours into global fascination. Scotland's unspoilt landscapes and traditional Scottish ingredients like heather are part of the reason why global food tourists want to come here (Picture: Peter Thompson/Heritage Images) |Tapping into tradition The global culinary tourism market is growing, driven not just by food but by the stories behind it. According to Skyscanner, San Sebastian in northern Spain is rising in popularity partly because of travellers looking to try Basque cheesecake and pintxos – a Basque version of tapas – which are both rooted in regional identity. Advertisement Hide Ad Advertisement Hide Ad This reflects a broader trend: consumers value food that connects to heritage. And this authenticity is something Scotland offers in spades. Our research found that if an item is identifiably grown, reared or produced in Scotland, it makes it more attractive to 87 per cent of UK tourists. And that enthusiasm isn't limited to people living overseas – just over half of Londoners say the same. Traditional Scottish ingredients like oats, seaweed, heather and barley are part of Scotland's story. There's a renewed interest in these ingredients, with many of them inspiring new and exciting products, such as Six Degrees North's Foraged Saison beer, made with foraged elderberries and heather. Scotland's sensory appeal Visual appeal dominates on social media as well as on our plate – as the old adage goes, we eat first with our eyes. And with regulatory pushback against artificial dyes in countries around the world, producers are exploring natural ways to appeal to consumers' senses. Advertisement Hide Ad Advertisement Hide Ad This shift is opening the door to other sensory experiences, particularly scent. Our sense of smell is not only central to flavour, but also closely linked with memory and emotion. Scottish cuisine is naturally rich in evocative aromas and colours: briny seaweed and green samphire evoke our coastline; purple heather and yellow-green juniper recall untamed countryside; and woodsmoke and peat offer a dark depth that contrasts with our open skies. These elements create a sensory landscape on our plates that resonate with visitors, locals and expats alike. For those who have visited, Scottish food brings back memories. For those planning a visit, it's a taste of what's to come. And for Scots abroad, it delivers a comforting sense of home. READ MORE: Our 4 favourite blended Scotch Whisky releases that are as good as any single malt Advertisement Hide Ad Advertisement Hide Ad Culinary curiosity As consumers search for authentic experiences, hybrid flavours are gaining ground – especially when they balance novelty with familiarity. We see this in crisps with globally inspired flavours like Manchego and olive or Thai red curry. Scottish producers are making their mark here, too, fusing international techniques with local ingredients to make something distinctly Scottish – such as Matugga, bringing African rum distilling techniques to a Scottish distillery. These reflect Scotland's long-standing openness and culinary curiosity, both parts of our culture. Products made in Scotland, by Scots or for Scots, are embraced as part of our identity. That sense of hospitality and inclusion is something to celebrate and is a strength as Scotland's food and drink sector continues to evolve for a global audience. Naturally nutritious Authenticity isn't the only thing driving consumer decisions. Wellness plays a central role in how people choose what to eat. Health is no longer a niche concern. Consumers are increasingly aware of the link between soil health and human health, and they're beginning to avoid ultra-processed foods in favour of naturally nutrient-rich options. Advertisement Hide Ad Advertisement Hide Ad Scotland is already well-suited to meet this demand. Our well-earned reputation for unspoilt landscapes, crystal-clear waters and open skies reinforces perceptions of purity and quality. Many traditional Scottish ingredients also align with contemporary dietary preferences, whether natural animal protein, gluten-free or nutrient-dense. They appeal to a broad and health-conscious market. Even trends like fermentation – despite their polarising flavours – are opening the door to more adventurous products with added health benefits. Scottish brands are well-placed to innovate here and use familiar local ingredients to create products that resonate globally and have functional value; consider Slow Sauce's miso made from fermented Aberdeenshire oats. A global presence Scottish cuisine has long been valued for its quality: just look at the £844 million of Scottish salmon and £5.4 billion of whisky exported last year as proof of the global appetite for our products. But there's more to share than seafood and spirits. Advertisement Hide Ad Advertisement Hide Ad From heritage grains and foraged botanicals to health-driven innovation and cross-cultural creativity, Scottish food is already delivering on the values that modern consumers want: authenticity, quality and nutrition. To fully embrace this momentum, Scottish producers must continue to pair innovation with approachability and lead with the compelling stories which show we deliver on the authentic, meaningful food experiences that consumers are looking for.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store