Making extensive use of the venison and game birds so plentiful on Skye as well as all that ultra-fresh fish, Marcello Tully’s food is unquestionably Scottish yet it remains influenced by modern European preparations that the chef perfected during his time with Albert Roux. In that sense, the dishes on Kinloch’s daily changing menu can be described as almost biographical in their blending of cultural and culinary influences from throughout Marcello Tully’s life and career. With the best of locally sourced Scottish produce prepared using both modern and classic French techniques, Marcello even finds room for influences from his Brazilian heritage – approximately ten percent of the menu incorporates Brazilian flavours, such as citrus and fruit. Think Mallaig sea bass with lime and coconut, and passion fruit parfait. Even the cheeseboard at Kinloch is made up of offerings from both Scotland and France.
When Marcello Tully moved to Skye he fell in love with the island’s rugged landscapes, dramatic vistas and famously unpredictable weather, and Kinloch’s proximity to some of the world’s finest ingredients – not to mention whisky – sealed the deal. The chef’s unique blending of the classic with the humble, the exotic with the earthy demonstrates that, while he maintains his Brazilian national pride, there’s also a pride in his new, adoptive homeland that shines through on every plate he serves.
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