Even if you’ve never been to the Isle of Skye, you’ve likely eaten food from its waters. The vast majority of seafood from Skye is exported, sent to restaurants around the country who know that if you want the very best scallops, oysters and langoustines, this Scottish island is king. ‘I actually see Skye’s name coming up in a lot of [restaurants in London],’ explains Calum Montgomery, head chef at Edinbane Lodge. ‘It’s an amazing feeling to see that it’s travelled the entire of the UK to get there, and you can get it at your fingertips here.’
Skye’s chefs take full advantage of their bounty. From fine dining at the likes of Kinloch Lodge, The Three Chimneys, Edinbane Lodge and Loch Bay to portable packages of crab and langoustines at the Oyster Shed, this is truly a seafood lover’s paradise. If you don’t come away from Skye full to the gills with seafood, you’ve been doing something wrong.
Michelin-starred Loch Bay in the northern part of Skye is a great choice for those based in the north in search of a good meal. As the name suggests, Loch Bay’s dining room overlooks a bay enclosed by Skye’s iconic mountains, and serves seafood caught in the very same waters. Their wine and food menu show their French influence, serving ‘pot au feu’ and oysters with mignonette sauce.
Loch Bay’s head chef, Michael Smith, previously spent over a decade at The Three Chimneys, perhaps Skye’s most renowned restaurant and also located in the north of the island. The Three Chimneys, now headed up by Scott Davies, serves Highland deer alongside vinegars made from local ale. Their salmon is even smoked locally at the Skye Smokehouse. ‘We moved here in October 1984 with a view to opening for business on Easter weekend 1985,’ explains Shirley Spear, co-owner and founder of The Three Chimneys. ‘That date happens to be very close to April Fools’ Day, and that's exactly what we were! We had no commercial cookery experience or anything like that, we just loved cooking and wanted to create the kind of place we'd like to find ourselves if we were on holiday in Scotland.’
Despite its humble beginnings, by 2002 The Three Chimneys was 28 on the World’s 50 Best Restaurants and had three AA rosettes. They now also offer a ‘Kitchen Table’ private dining experience, for a maximum of eight guests.