Michael Smith

Michael Smith regards Scottish produce as the best in the world, and he has used it to carve out a reputation that extends far beyond Hadrian’s wall.

Scotland-born, Michael Smith, has had a distinguished and varied career. As a teenager he worked as a kitchen porter in his local restaurant before being tempted to try his hand at cooking by a restaurant owner with an eye for talent.

Like many young chefs he chose to broaden his experience by moving down to London, working in some of the capital’s best restaurants; he rose to chef de partie at Terence Conran’s Le Pont de la Tour, and completed a 2 month spell at Le Gavroche.

He returned north of the border after being headhunted to run the kitchen at Glasgow’s Blue Bar and Restaurant before moving on to Arta, where he demonstrated his versatility by serving traditional Spanish cuisine.

In 2004, he was given the opportunity to settle off of the mainland and work at the beautifully located Three Chimneys restaurant on the Isle of Skye. It was a perfect fit for the Inverness-born Smith.

As Head Chef at The Three Chimneys he has a lot more on his plate than cooking: the remoteness of the location means that there are a huge amount of delivery, recruitment and weather issues to contend with – which Smith has proved himself to be an adept at dealing with. The Three Chimneys website details that Smith is involved in ‘every aspect of work in his kitchen’ and commend his exceptional leadership skills.

The Good Food Guide observe dishes that contain ‘nods to Scottish tradition in light, modernised guises.’
Awards
AA
3 AA Rosettes

Hardens Restaurant Guide 2011
26/200

Restaurants
The Three Chimneys
The Three Chimneys The Three Chimneys experience entails fine, Scottish cuisine served in a region noted for its luscious produce and picture-perfect landscape.

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Spring

Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...


Michael Smith Recipes - See All


Michael Smith on Twitter

MichaelSmith

@KiltKuisine

3 days

@themaestro1986 Not this year

MichaelSmith

@KiltKuisine

3 days

May have to re-brand for a short while...? #falseadvertising http://t.co/qkKU2Cy9tM

MichaelSmith

@KiltKuisine

3 days

RT @McTSingh: Top chef Tony Singh reckons cooking should be simple and his new book can help you master the basics http://t.co/yKx9LDXvVc

MichaelSmith

@KiltKuisine

6 days

@Midsummerchef You deserve it after your well judged performance on #GBM . Time for a big mug of tea