ACHICA About Town: Three Chimneys restaurant in the Isle of Skye

The Isle of Skye is Britain’s outdoors at its most untouched and rugged and is simply beautiful this time of year. Situated on the edge of Loch Dunvegan in the north-western part of Skye is the Three Chimneys restaurant, which is headed up by acclaimed Scottish chef Michael Smith, who you may recognise from appearing in the Great British Menu. We went there to take a closer look...

The Three Chimneys is a gem of a venue for anyone who fancies an adventure and enjoys fine dining. With the help of his co-chefs, Michael Smith has turned The Three Chimneys into one of Scotland’s most famous culinary experiences, with a regularly changing seasonal menu paying homage to Skye’s natural offerings. With its dark wooden features and intimate styling, walking into The Three Chimneys after taking in the beautiful view of the Loch and enjoying the fresh air makes you feel instantly cosy. Seating is spread out over three areas, but it doesn't feel so big that it loses its personable appeal.

There is a great variety of food on offer, and you can choose to enjoy either a seven-course tasting menu or three-course meal, with every dish on the menu carefully created to reflect one of the world’s richest natural larders.The menu includes a lot fresh seafood with dishes including smoked haddock, lobster and pollack, all caught by local fishermen. It was tough deciding what to feast on, but in the end we chose a meat dish - 'Blade and tongue of black-isle beef with rosti, celeriac remoulade, pickled onions and walnuts'. A great choice, as the beef was wonderfully succulent.

For mains, we chose a locally sourced lamb dish of loin, shoulder and haggis, as recommended by the friendly staff. Truly mouth-watering, the cuts were prepared three ways so they were different to what we'd had before and absolutely delicious. The small but perfectly formed sides of 'Anthony’s greens, clapshot, parsley and anchovy' were just the right flavours to set off the meat as well.

Not wanting to be upstaged by the savoury start and main, all deserts on offer were tempting, but we decided to go for a traditional and much recommended dish, the ‘Hot marmalade pudding with Drambuie custard'.  The sticky sponge surrounding a dollop of glistening homemade marmalade was surprisingly light and the perfect way to finish off a special insight into Skye’s most revered restaurant.

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Maxine Bulloch, ACHICA

View all posts by Maxine Bulloch, ACHICA