The view from The Three Chimmneys, Isle of Skye
If one takes the trouble to travel a little further afield than the tartan (Read: plaid) -clad tourist entrapments of much of Scotland, if one journeys to some of the more far flung seabound outcrops of my homeland (Hebridean islands excluded), one may find oneself on the stunningly beautiful Isle of Skye, overlooking the tranquil Dunvegan sea loch. And here lies a wonderful place.
For almost 20 years The Three Chimneys restaurant has been serving some of the most honest and earnest farm-to-table cuisine that one could ever imagine, something that has not gone unnoticed by the more discerning of the globe’s food writers; New York food critic Frank Bruni rates The Three Chimneys amongst his top five restaurants.
Much like my beloved Fäviken in northern Sweden, TTC is a bit of a trek to get to, but it is certainly a journey worth taking.
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- At The Three Chimmneys, Isle of Skye
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- The view from The Three Chimmneys, Isle of Skye
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- Caper Cream and Anchovy Breadsticks
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- Skye Shellfish Bree
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- West Coast Fruits de Mer with Glendale Organic Mesclun and Ferneyfold Farm Rapeseed Vinaigrette
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- Saddle and Leg of Lochalsh Rabbit with Rosti, Ayrshire Bacon, Carrots, Beetroot, and Puy Lentils
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- Bourride of Mallaig Lemon Sole, Hake and Squid with Saffron Potatoes, Fennel, Blood Orange, and Aioli
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- Loin, Shoulder, and Haggis Pasty of Blackface Lamb with Anthony’s Greens, Clapshot, Parsley, and Anchovy
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- Some cracking Scottish Cheeses
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- Marinated Fresh Pineapple with Passion Fruit Jelly, Coconut Ice Cream, Rosemary Sorbet, and Cardamom Biscuit
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And look out for the next Young Blood Sommelier interview with The Three Chimneys Sommelier, Will Blamire.
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