The Three Chimneys

“From working with a local Skye sea salt producer, to nipping over to Dunvegan Pier to collect creel-caught brown crab, lobsters, and langoustines straight from the fishing boats, we are committed to using the finest local produce and minimizing food miles. Oysters and mussels are raft and ropegrown in Skye sea lochs. King scallops are hand-dived in Loch Sligachan. We use dozens of local suppliers to the business, including buying all our Highland beef, Soay lamb, rare-breed pork, and local wild venison from Orbost Farm, just five miles from the restaurant.”

Dunvegan crab and langoustines; head-to-tail Orbost beef; and Edinbane blueberries with almonds, honey, and lemon curd.

Critics and guests alike fall over themselves to lavish praise on this extraordinary restaurant with rooms that has made a single virtue of its apparent greatest weakness – its remote location. A recent refurbishment has brushed away the cobwebs that come with thirty-three years of solid service, but the restaurant still retains its modest, croft character, with small rooms, stone walls, and low ceilings. New chef Scott Davies has settled in well, using local ingredients with verve and vigour. Savour drinks after dinner in the lounge of The House Over-By just across the courtyard – with the woodburning stove, books, and Lewis-men chessboard, occasionally reaching for the binoculars for a spot of bird, seal, and star-watching – this is surely the standout experience.