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.’
3 AA Rosettes
Hardens Restaurant Guide 2011
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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