The Three Chimneys

“Well worth the long trip”, Eddie and Shirley Spear’s converted crofter’s cottage by the shores of Loch Dunvegan promises matchless Highland hospitality, a lovingly curated wine cellar and food of tingling freshness for those who venture over the sea to Skye. Everyone is transfixed by the “unique setting and incredible scenery”, but there’s also plenty to admire in the stone-walled dining room with its contemporary grey tones and food-related prints.  The kitchen sets great store by sourcing and seasonality, although “stellar” Scottish seafood is the trump card – think scorched Dunvegan langoustine tails with fermented cucumber, tempura oyster and buttermilk or halibut roasted in Douglas fir with salsify, jus gras, Iron Age pork and baby gem. Also expect excellent meat and game, from wood-fired Skye red deer with charcoal-roasted beetroot to Orbost Soay lamb with pickled winter cabbage, black garlic and bramble wine sauce, plus fine British cheeses and desserts such as hibiscus and crowdie cheesecake with wheatgrass. Best of all, book a place at the ‘chef’s table’ within the state-of-the art kitchen, then retire to the House Over-By next door – “a wonderful place to stay”.

The Three Chimneys is enviably positioned enjoying striking rural views across the Isle of Skye. Petri, Sarah and Chef Scott warmly welcome you to enjoy their retreat, hotel and restaurant, serving many authentic local dishes from their fresh and simple seasonal menu.

Head Chef Scott Davies has designed a responsibly sourced, quality menu to reflect the striking rural location and natural larder of the Highlands. The Three Chimneys menu includes many locally sourced ingredients such as natural oysters, scallops and mussels.

An example of the seasonal menu includes dishes such as scorched langoustine served with cauliflower panna cotta and pickles, and Black Isle beef served with parsley and onions. Sides include a locally foraged salad and a whipped potato with bacon jam.

There are plenty of homemade tempting looking desserts available such as apple and custard parfait, and a selection of local cheeses served with oatcakes, quince and honey.

Head Chef Scott Davies and his team are happy to adapt dishes to suit dietary requirements, so please contact the restaurant prior to your visit to discuss your needs.

The restaurant strives to preserve the local area and community, they are assessed under Green Tourism regulations which is a sustainable tourism certification scheme committed to continuous improvement of the surrounding environment.

Cyclists and walkers are welcome at The Three Chimneys. There is indoor and outdoor seating available, the perfect place to relax and take in the natural landscape and surroundings.