Latest News

Please click the Winter Deal button on the right of each page of this website to see the prices for 1,2 or 3 night stays over next Winter 2012/2013.

The current winter deals last until 1st April and then begin again from 30th October 2012 running right up until Easter 2013. These all-inclusive Dinner, Bed & Breakfast rates for 2 people sharing one of our gorgeous double junior suites with a sea view over Loch Dunvegan, are being held at 2011 prices!

Come up and see us sometime and enjoy all that we can offer you. Phone to make arrangements at any time. 01470 511258

Picture shows the full moon rising over the loch opposite The Three Chimneys & The House Over-By, in November.

Click on to our Three Chimneys Facebook page direct from this website to find out more about the Obsession12 food festival, currently happening at Northcote Manor. Michael is cooking there tonight with a spectacular Scottish Menu, made-up largely from delicious fresh produce from the island. He was invited by Nigel Haworth and Lisa Allen, whom he met through BBC2TV's Great British Menu series last year, to take part with 9 other leading chefs from around the World.

The whole menu is also on The Three Chimneys Facebook page. Please look and click the "Like" button to keep in touch. Many of the dishes are typical of of our own Dinner Menu at The Three Chimneys, including the new and updated, Seven Courses of Skye Menu.

Back to work today in preparation for re-opening on Sautrday night.

The Front Office team have been busy taking forward bookings for the year ahead, not only for our gorgeous bedroom suites, but also for tables for lunch and dinner dates.

If you want to put a visit to The Three chimneys on your travel plans for 2102, be sure to book ahead. Call 01470 511258 for help with making arrangements locally, travel advice and anything and everything about the beautiful Isle of Skye.

Copy and Paste this link to your browser.

http://ht.ly/8uHSp

Read the article in today's Herald newspaper by Deptuty Business Editor, Greig Cameron. He picked-up on Twitter that we had difficulty finding enough recruits for our Restaurant team and followed-up the whole story. We are delighted to have been asked to participate.

If you are interested in the top jobs we have at The Three Chimneys, please Contact Us from this website, or see more information by clicking the "Work With Us" button on the right hand side of the page.

The whole of Scotland is basking in glorious winter weather today - the kind we all love - frosty, sunny and blue. Hope it will be perfect for star-gazing tonight.

We have been busy with the early Spring-clean, mending and fixing, ready for re-opening to the public on Saturday 21st January. Dinner will be served every night, with Lunch service back in action by the 21st March.

If a visit to The Three Chimneys and The House Over-By is on your "must go" list, please be sure to book a meal or a stay and plan your trip to the Isle of Skye. We have been very busy taking forward bookings and many enquiries over this past week, but there are still plenty of options aviailable!

If we can help you to make arrangements, please phone 01470 511258 at any time.

Christmas and New Year is over for another year. We have had the most lovely people staying with us, the last of whom leave after breakfast on Friday 6th January. All the festivities have gone with a swing and the staff have enjoyed the company of all the customers, very much. They will be glad of their holiday however, which begins from Saturday.

Although we are closed to the public until Saturday 21st January, the Office will remain open 7 days, during normal office hours, to take enquiries and reservations for the year ahead. We are usually kept busy at this time of year!

Meanwhile, please note that our Winter Deals remain in place until 1st April 2012. From then onwards, our normal tariff resumes, but we are pleased to inform you that room rates will remain fixed for the remainder of 2012. No increase will be applied to the 2011 rates. The Tariff also can be viewed by clicking on the right hand side of each page of the website.

We look forward to welcoming many of our friends from around the World back to stay with us again in 2012, or to dine with us at The Three Chimneys.

We wish all of our friends, followers, guests and customers around the World a very Happy New Year 2012.

The force was with us yet agian! Despite horrendous weather for most of the day, the rain stayed away at midnight. For the 13th year in succession we lit the fireworks on the seashore at midnight and sang Auld Lang Syne together, as we toasted 2012 outdoors. Champagne flowed and the party moved into The House Over-By where the late-nighters revelled until the wee sma' hoors.

One young couple was celebrating their romantic engagement with fireworks and Champagne. He proposed earlier in the day whilst they were walking on Coral Beach. How could she refuse?

We had romance, good wine, amazing food, including lobster landed by Willie Murdo at Dunvegan Pier in the afternoon. The Restaurant Team joined in the party atmosphere, and a very good time was had by all.

If you are planning a visit to Scotland this year, be sure to include a meal at The Three Chimneys Restaurant and stay with us in The House Over-By. We are already taking many reservations.

The Three Chimneys Restaurant and Chef/Director, Michael Smith, have been awarded highly prestigious recognition by their inclusion in the new January/February edition of the US food magazine "Saveur". Each year, this edition publishes the "Saveur 100" list of all the best experiences, recipes, books, people, utensils, restaurants, dishes, etc., that their Editors have encountered through their work over the whole of the previous year. This year's 100 List is entitiled "The New Classics" and includes a lovely write-up of The Three Chimneys, highlighting the location, the pristine, local ingredients and Michael Smith's skilful preparation and presentation. The recipe for Partan Bree, a Three Chimneys/Scottish classic recipe for crab bisque is included, together with a brilliant cover shot of Michael taken by Executive Food Editor, Todd Coleman, who visited Skye and dined at The Three Chimneys personally, earlier this year.

This is the most popular edition of Saveur magazine each year and inclusion is regarded as a "culinary honour". Saveur reaches over 330,000 readers in the US.

What a brilliant way to begin 2012!

Merry Christmas to all of the wonderful friends, guests and customers we know around the World. Wherever you are, everyone at The Three Chimneys in the Isle of Skye sends you the compliments of the Festive Season and very best wishes for the New Year 2012. Enjoy the celebrations and have a wonderful day.

Guests staying with us in The House Over-By have enjoyed a long-lingering breakfast with bucks fizz, a laden buffet and our famous salmon kedgeree. Now, Issy is setting-up the morning room for afternoon tea with loads of real home-baking, including mince pies straight from the oven. These will be served with glasses of warm mulled wine. Nothing could be nicer than watching the weather from the warmth of indoors beside the glittering Christmas tree.

Merry Christmas!

The brand new edition of "Scotland the Best", has been published. The updated, bestselling travel guide to Scotland compiled personally by Events guru, Peter Irvine, is regarded as the very best Guide to everything good about Scotland and makes superb reading for Scots and visitors alike.

The Three Chimneys and The House Over-by receives no less than 6 special mentions throughout; most notably as the Best Skye Restaurant and the Best Skye Hotel.

Peter Irvine gives special credit to us by writing:

"This was the first restaurant to prove that it did not matter where you were - if the food and atmosphere were right, people would find you."

He also mentions that The House Over-By was:

"... the first boutique-style accommodation in the Highlands. Refurbished and 10 years later, it is still a model of understated luxury in a wild and wooly place."

The Isle of Skye also receives many, many entries throughout this all-embracing Guide to Scotland, for its spectacular sights and places to enjoy and explore, plus arts and crafts, cafes and alternative places to eat and stay.

We love Scotland the Best!

Shirley's recipe for Mulled Wine was included in a special food and drink edition of the Financial Times weekend magazine published on Saturday. Together with some famous names from around the World, she was asked to reminisce about Christmas past, reveal some plans for Christmas present and suggest a recipe to share.

The Three Chimneys will be serving warm glasses of mulled wine with hot mince pies and Christmas home-baking to guests staying Over-By at Christmas and New Year. The table will be laden with Issy's wonderful home-baking which she has been busy preparing for some weeks already. The cakes are maturing nicely!

http://www.ft.com/cms/s/2/7057d70e-1bcc-11e1-8647-00144feabdc0.html#axzz1fYiqF1mt

Copy and paste this link to read the article.

Head Chef, Michael Smith, officially becomes a Company Director of The Three Chimneys (Scotland) Ltd today. Many congratulations are due to Michael who has displayed his true passion for his work at The Three Chimneys and for Scottish food and cooking in their full, much wider context, with dedication and genuine enthusiasm for the real thing, over the past 7 years.

Here's to a much longer, fruitful working relationship with Michael and his whole Kitchen Brigade!

Head Chef Michael Smith, is currently working with Quality Meat Scotland promoting Scotch Lamb. A competition running in the Scottish Sun newspaper, features 7 Chefs and their suggesed Menus for a St Andrew's Day meal, to celebrate the Patron Saint of Scotland on 30th November.

With a fish course to start, followed by a main course featuring Scotch Lamb and a suitably Scottish dessert, Michael's Menu looks superb. Readers of the Sun have to vote for their favourite menu and the Chef to receive the most votes, will host a dinner at his Restaurant for the winner plus 3 friends.

The lucky winner will be announced in Sunday's edition of the newspaper. Good luck to all the entrants. You can vote online! Paste the following Link into your browse to find out more.

www.thescottishsun.co.uk/standrewsdaymenu

Win a fantastic competition currently on Delia Online, which The Three Chimneys is sponsoring in conjunction with VisitScotland. The prize is a 2-night stay here with Dinner on both nights and the 7 Courses of Skye on one of those nights. As an added bonus, Shirley will sign a copy of her book and Delia is signing the same copy which will be included in the prize for the lucky winners. A unique copy of the book! Enter online! http://www.deliaonline.com/competitions/win-food-lovers-break-to-skye.html

The book makes a great Christmas present too!

The Highland Pride Award came home to the Isle of Skye today following last night's award ceremony in Inverness. The Three Chimneys and The House Over-By was proud to accept this new award, sponsored by VisitScotland, in recognition of businesses which have made their Highland location part-and-parcel of their success story. After 27 years, growing, buidling and developing in this remote corner of NW Skye, we think we deserve it! The Award is proudly on display in Reception and many congratulations due to the wholeTeam Three Chimneys for winning again!

There will be lots of coverage in this week's provincial Press in the Highlands and Islands. Meanwhile we are still receiving lots of fantastic messages of congratulations from near and far.

The moon is rising above Loch Dunvegan on a beautiful evening here in Skye. Guests have been strolling in the Winter sunshine and enjoying stunning walks at Ramasaig, Neist Point, the Old Man of Storr and other beauty spots in the area. One couple saw a sea eagle today, swooping from the high cliffs. A amazing sight to behold and a lifelong memory to treasure.

It is a long way to travel to Colbost on the beautiful Isle of Skye. But the journey is stunning and well worth every mile, when you are welcomed warmly to eat and stay with us, or just for dinner on its own if you are staying elsewhere on the island.

Winter time has its own special atmosphere. When the weather is cold, it is crisp and clear, with views to die for in every direction and starlit skies, unlike any others in the UK. When it rains, it can pour and blow a gale, but the seascapes become stormy and dramatic, watched from a warm, safe distance from The House Over-By, or enjoyed as part of a car tour around the island. Stunning waterfalls and rushing rivers are another beautiful sight to behold. The rain can bring about dramatic affects! Photographers love this place! Walkers devour it and wildlife lovers, can't get enough of the space and the beautiful silence that can reveal surprises and humbling moments.

Within the past few months, we have been listed as one of the 50 best weekend retareats in the Independent, we have had our Wine List declared as "notable" in the new AA Restaurant Guide, in which we also have a great review. Complimentary write-ups appear in all of the new food and hotel guides just published. Last week we were listed at No 26 in the Sunday Times Food List of the UK's Top 100 restaurants. This made us No. 4 in Scotland, well-ahead of some notable Michelin Restaurants - some of which are not listed at all! We also are proud to be short-listed in the Highland Tourism Awards for the very special Pride of the Highlands Award, acknowledging our long-standing and unique status within the Hopsitality Industry in Scotland.

So have no doubt that the drive to the north west corner of the Isle of Skye will not be a memorable experience for all the right reasons. We take immense pride in the service we provide. At this time of year, local seafood and wild game is at its best and always featured on the Menu. Our rooms are spacious, luxurious and warm, with lots of special extra touches to add to the comfort of your stay.

Prices are at the lowest at this time of year. So all-in-all, staying with us is a great Winter Deal!

Hallowe'en was celebrated by the whole Three Chimneys Team with a touch of luxury, as well as high-jinks! The well-deserved day off began with a paint ball battle courtesy of West Cost Paint Ball, high up in the hills above Portree. A riotous time was had by all of those brave enough to participate.

Later, a Skyeways bus transported us all to the south end of the island for a Dinner and Dance at the Duisdale Hotel. It was a great evening, with a chance for everyone to enjoy a night off and to celebrate all that we have achieved this year.

The Sunday Times, in conjunction with Hardens Guide, has just published "The Food List" of the UK's Top 100 Restaurants. The Three Chimneys landed at No 26! Considering we are one of the most remote restaurants in the UK, this is a significant achievement for our Team.

We are very proud of our position, up 4 places since last year, and ranked very high among the very best restaurants and their equally famous chefs.

Better still, we are ranked No 4 in Scotland, with only 3 Michelin-Star restaurants in central Scotland ahead of us - and another 4 well behind us! Some Michelin restaurants were not even mentioned at all!

The Food List is compiled as a result of in-depth analysis of almost 80,000 reviews from members of the public who report upon their experiences and compare like-for-like on style of food and price, etc.

In this weekend's Sunday Times there was a 32-page supplement devoted to the complete list and The Three Chimneys was chosen to represent Scotland with an extended description and a fabulous photograph across the top of the page. This is excellent news for the Isle of Skye, as well as ourselves and all of our suppliers.

Customers quotes such as: "stunning experience", "they let the quality of the seafood do the talking", and "worth a trip to the back of beyond", were included in the write-up.

Congratulations Team 3Cs!

Today, we serve Lunch for the last time this year. The restaurant will continue serving dinner every night throughout the Winter months, except for 2 weeks in January.

See our wonderful all-inclusive Dinner Bed and Breakfast deals and Christmas and New Year packages on this Website. Come and stay and enjoy the restaurant to the full. Shellfish and wild game are at their best at this time of year.

If you are coming to Skye, do not forget to reserve a table by phoning
01470 511258.

We look forward to welcoming you.

Love them! They have worked exceptionally hard for months on end. Long hours equate to true passion and enthusiasm. The Kitchen Brigade have managed extremely well without their Head Chef on a few occasions during the year and have proved, beyond measure, their fantastic capability, skills and professionalism.

These delighted customers, Mr and Mrs Cron, were celebrating a special birthday on Saturday night. to round-off their night, they met the Chefs and had a tour of the kitchen. They absloutely loved everything about their meal and the whole memorbable experience - right down the sparkler in Mr Cron's pudding!

The Three Chimneys and The House Over-By is short-listed as 1 of 3 finalists for the Highland Pride Award in the Highlands & Islands Tourism Awards to be made on 18th November.

We are delighted that our entry matched the judges' requirements as follows:-

"In a world of increasing competition, we know that it’s more and more important to “stand out from the crowd” – and also harder and harder to do? Market research suggests that visitors are increasingly drawn to the “authentic” experience. But what does this mean for the Highlands and Islands? What is special to us, and how to we define it, communicate it and “Live It”?

This award is open to any tourism business in any location, and the winner will be the entrant who can best show how a pride in some defined aspect of the Highlands and Islands is taken into the product they sell. They will also be able to persuade the Judges how this has positively impacted upon the commercial viability of the business.

The Board wants to encourage business to define what is special about the Highlands and to recognise those who are gaining value from using a sense of pride in their region."

We believe we meet the above criteria pretty well and after 27 years of trying to achieve this sense of Pride in our whole product, here in the Highlands and Islands, it will be a fantastic endorsement, if we are successful.

The AA has confirmed our 3 Red Rosettes for food for the 12th year in succession and also, awarded us the Notable Wine List logo for 2011/2012. The new Restaurant and new Hotel Guides are now published, with great write-ups about The Three Chimneys & The House Over-By in both editions. We are included in the AA Top 200 Hotels in the UK, listing us within the Top 10% of all businesses in the UK and Ireland.

Add this to our listing in the 2012 Good Food Guide, the 2012 Good Hotel Guide and soon-to-be published Harden's Guide, we have done pretty well. Michelin has, of course, included us as a Restaurant worthy of note, but not a Star. This Guide may not want to recognise us as one of the very best restaurants to dine at in Scotland, but we are highly commended by every other professional body, including VisitScotland of course, in every aspect of our whole operation.

Many, many congratulations are due to the Housekeeping and Reception Teams, as well as the Restaurant and Kitchen Brigades for their outstanding hard work recognised by these achievements. You are all brilliant!

We have had the busiest year on record and with lots of bookings in place for the Winter months ahead, we are raring to go and enjoying using the gorgeous fresh seafood and wild game available at this special time of year.

Don't forget that our Winter Offers begin on 1st November, offering big reductions on the cost of accommodation in The House Over-By. Click the Winter Deals button on the right of this page. Have you arranged Christmas yet?

The Three Chimneys and The House Over-By is listed in Saturday's Independent as one of the 50 Best Weekend Retreats. It refers to the bedrooms as being next door to one of the best restaurants in Scotland and recommends trying the 7 Courses of Skye menu. So why not book your special weekend retreat? Click on to Winter Deals on the right hand side of each page to find out about the all-inclusive Dinner Bed and Breakfast prices.

Late-Summer nights can be so beautiful. A stroll along the lochside at dusk can be magical. An Italian guest sent us the picutres he captured of dolphins in Skye. Here is just a taste of one of them. A magic moment.

Renowned Chef Angela Hartnett and her friends holidayed in Skye recently and enjoyed a very long lunch at The Three Chimneys. This was Angela's second visit here and we hope she will return many more times. Michael met Angela on the most recent series of Great British Menu for BBC2 TV. She gave Michael a signed copy of her new book. Click the picture below!

Today, 23rd September, the length of night and day is equal in length. Autumn is setting-in. Skye and The Highlands are looking beautiful, with stunning landscapes and views around every corner. This is a great time to enjoy the drive to Skye. Wild game and superb seafood of every kind are at their best at this time of year. Our Menus continue to feature the best of seasonal, local, fresh ingredients. Come and enjoy a meal in the restaurant. If we can accommodate you we will, but we will also give you infromation about alternative places to stay nearby.

A warm welcome is waiting for you every day. We are open for Dinner every night of the week and Lunch every day, except Sunday, until the 29th October.

http://www.bbc.co.uk/podcasts/series/kitchen

Paste the above link iinto your browser and get the "Takeaway" podcast from today's Radio Scotland Kitchen Cafe programme. Michael is cooking Mussel Brose live in the 3C's kitchen. This is a classic dish and well worth trying. Scottish mussels are great at this time of year. Enjoy!

Alternatively, go to the alphabetical list of Links on the Experience page of this website and find 3c's classic Mussel Brose.

We received this lovely e-mail (below) from two of the people who attended the Scottish Food and Drink Fortnight demonstration at The Three Chimneys on Saturday. This will be repeated on Saturday 17th September @10.30am, followed by a normal 2 or 3 course lunch at 12 in the Restaurant. Participants pay for lunch, but demonstration is absolutely free.

"We just wanted to let you know how much we enjoyed our visit to The Three Chimneys on Saturday. We both learned so much from Michael at the demonstration and loved being “in the kitchen” with him and meeting all the members of the team. The atmosphere was very relaxed and professional and we easily engaged with Michael’s sense of humour. Lunch was a real treat – an excellent restaurant experience.
Hope next Saturday is as successful and that you will, perhaps, do it all again next year.
Looking forward to our next visit!"
Sue Hankin (Strathpeffer) and Jessica Cooper (Guernsey).

Sue and Jessica also sent this photograpah with Michael in the kitchen looking into the back garden. The new kitchen is very light and spacious - Michael's "working studio!"

Head Chef, Michael Smith presented a cookery demonstration in his superb new kitchen this morning, just one of the many events taking place all over Scotland today to celebrate Scottish Food and Drink Fortnight. The audience watched him cook and also, could see all the other chefs helping to prepare lunch in the background. Those participating were able to chat to Michael about the recipes, the ingredients sourced locally and more generally, about his life as a famous Scottish chef.

Those who attended then went into the restaurant to enjoy lunch. There will be another opportunity to take part in a similar demo next Saturday 17th September at 10.30am, followed by lunch. If you would like to come along, please phone 01470 511258 to reserve.

You have seen him on telly and heard him on the radio - now come and meet Michael! He's a great guy!

16 Aston Martins drove over the Bridge to Skye for lunch at The Three Chimneys today. It was a superb day for driving. Sunshine and racing clouds, but the rain stayed away. Skye looks magnificent as the heather is still in bloom as far as the eye can see. So beautiful! Picture shows just 3 of the motors outside The Three Chimneys.

Head Receptionist Sarah, determined to rid her head of a few cobwebs and upset by some complete lies about how she dealt with a guest who was staying with us in a review on the awful TripAdvisor, took to the clifftop path from Orbost to Macleods Maidens on her day off. With trusty Ben, her collie in tow, she had a stunning walk there and back, taking some magical photographs en route. September was at its best with sunshine and a cool breeze and the heather in full bloom providing a huge expanse of colour which changed with the light. Here is her picture of the Maidens, from above - Mum and Daughter!

This is the year of Active Scotland when we shall be highlighting the great outdoor activities available throughout Scotland. Wonderful walks are abundant in this part of the Isle of Skye, plus many more in other, very different areas. Each part of the island is significantly different from the others; each with an awesome landscape all of its own. Winter, Spring, Summer or Autumn, the Isle of Skye offers spectacular opportunities to get away from the rush and tear of everyday life, a chance to breathe fresh air and take in the amazing views that are around every corner. Come and stay with us and enjoy a touch of luxury at the end of the day. We even provide some soothing foot balm!

Autumn does not begin officially until the Equinox on 23rd September, when the length of the day equals the length of the night. Until then, enjoy the last, late days of Summer in Skye. Watch the landscape colours change in all their glory from purple heather to golden grasses. Make the most of our late-season vegetable crops, soft fruits and wild mushrooms. Seafood is still plentiful and game is in season.

If you can't come and stay with us in September, we may be able to offer you a table in the restaurant and suggest alternative places to stay. We will also be open for lunch every day except Sunday until 29th October. Dinner is served every night from 6.00pm.

From 1st November until 1st April 2012, our special Winter deals provide a great opportunity to visit the Isle of Skye and make the most of quieter times. This is superb place to do your Christmas shopping! There are fabulous art and craft shops and studios open at this time of year, including the sheepskin tannery and Talisker distillery. Combine a visit with a luxury shopping trip in style, far from the madding shopping mall crowds. See the Link for Winter Deals on the right of each page of this Website for all the information and prices.

We are open constantly until January 2012 when we take a short break whilst cleaning and renewing for the year ahead. If you have not been to visit us her in the Isle of Skye in Scotland, this is a great time of year to do so.

Restaurant Manager, James Payne, who joined the Team in March this year, surprised us one month ago by announcing that he had always intended to return to Ardeonaig Hotel on Loch Tay, once the business was re-launched from bunkruptcy under new management. We were very disappointed to lose him so unexpectedly after such a short period of time. He has now left Skye. Under-Managers, Richard Dunn and Graeme Creamer, will now lead the Restaurant Brigade at The Three Chimneys, under the watchful eye of General Manager, Angela Finaly and of course, Head Chef, Michael Smith.

Richard and Graeme and the whole Restaurant team are enthusiastic to prove their undoubtable capabilities and are rising to the challenge ahead. They have both been working exceptionally hard over the past few months and playing a very large and important part in leading their brilliant young team of Waiters and Waitresses. We have had the busiest few months ever on record and it seems there is no let-up in sight!

We are right behind Graeme, Richard, Debbie, Katy, Ian, Holly, Tom, Laura, Fiona and Sorcha all the way! They are a huge credit to the Scottish Hospitality Industry, which is so important to the nation's economy and its future prosperity.

The Three Chimneys is pleased to announce their small part in the Action Against Hunger "Love Food Give Food" Campaign running from 1st September until 31st October 2011. The Restaurant will donate 50p per portion of Hot Marmalade Pudding ordered for dessert at either lunch or dinner time throughout the whole period. This will include the Hot Marmalade Pudding Souffle dish devised as part of the 7 Courses of Skye Menu.

The Hot Marmalade Pudding is of course, the most famous dish on the Menu - it has never been off the Menu at any time in the past 26 years, since Eddie and Shirley took over the Restaurant in April 1985. Made with traditional Scottish marmalade, homemade on the premises in huge quantities in January and February each year with Seville Oranges from Spain, the pudding has become a legend in its own lifetime, beloved by many thousands of customers. If you are coming for a meal, mnake sure that at least one of your party has the famous Pud and help us to make a grand donation to this charity, supported by many UK Restaurateurs.

Every day is a Festival celebrating local Scottish ingredients for us, but The Three Chimneys will participate in Scottish Food Forntight to help promote the cause, as ever!

On Saturday September 10th and September 17th at 10.30am, Head Chef Michael Smith will demonstrat lunchtime dishes from the Menu, from the demonstration area designed into his brand new kitchen. Meet Michael and chat with him informally as one of a small group of 12 people, about his food and cooking, local Skye ingredients and his life as a top Scottish chef. Follow the demonstration with a 2 or 3 course lunch in the restaurant and enjoy some of the food prepared earlier! Book now to avoid disappointment by phoning 01470 511258.

The Three Chimneys Restaurant is looking for:-

Senior Waiter, Chef de Rang for the Restaurant Team.

Please see the details on the Jobs section of this website and get in touch.

Immediate start possible.
Accommodation available.
Short or long-term contract as required - the longer the better from our perspective!
Have you got your own transport?

Gorgeous drive all the way from Edinburgh to Skye today. Eddie and Shirley say that Scotland is looking absolutely glorious. Heather not quite at its best, so still time to catch its purple colours in addition to the soft greens and blues that can be only Scotland in summer time. Roadsides lined with bright yellow vetch and meadowsweet.

Come and explore, It is just sublime. How about this for a drive to work this evening? Bracadale, between Carbost and Loch Harport where the Talisker Distillery is to be found; and Struan Jetty, on Loch Bracadale, where our lobster fishing boat sets our to sea.

Mackerel sky over Skye.

TALISKER & HEATHER HONEY CRANACHAN (serves 4)
Heather honey and Skye’s own Talisker malt whisky, the golden spirit of Skye, is an unbeatable combination of flavours, perfect with fresh Scottish raspberries or tiny wild blaeberries which can be found at this time of year. Any honey or whisky can be used in this recipe, if these specific ingredients are not available easily.

Ingredients:
280mls fresh double cream
1 tablespoonful of thick heather honey
1 generous tablespoonful Talisker malt whisky
1 heaped tablespoonful toasted** medium oatmeal (not "fine", "pinhead" oatmeal or rolled oats)
2 punnets (approx 220gms) fresh Scottish raspberries

Method:
Whisk the cream together with the honey and whisky until thick, but still floppy. Fold in the oatmeal. This will thicken the cream a little more.
Wash the fruit and divide it between 4 serving glasses.
Pile the Cranachan on top of the raspberries and serve.

**To toast oatmeal: spread a thin layer of medium oatmeal over a flat baking tray and leave in the bottom of a warm oven until it darkens in colour. Once cooled, the oatmeal can be stored in an airtight container and used when required.

Chef Michael Smith was broadcasting his recipe for Skye Scallops with Hazelnut Crust as per the dish that features on the 7 Courses of Skye Showcase Menu. Follow the link below to hear the podcast.

http://www.bbc.co.uk/podcasts/series/kitchen#playepisode5

Also, hear the recipe for Skye Cranachan too! A combination made in heaven - Scottish raspberries, heather honey and Talisker whisky. Hmm!!

Picture show lots of Scallops all prepared for Press lunch in New York. The dish wowed the guests there too..........

We are flattered to have been reviewed and included in the Global Black Book. Here is the link which you can copy and past into your browser, or find it in the growing list of interesting connections on the "Experience" page of this website, which give a wide-ranging view of things to see and do on the island, plus interesting things about The Three Chimneys and Head Chef, Michael Smith.

http://globalblackbook.com/?p=4592

Enjoy reading!

Baby Katie was born this morning to Laura and Angus MacDonald, weighing-in at a healthy 7lbs 3ozs. Laura is known to many, many of our guests and customers as our Front Office Manager, based in Reception in The House Over-By. We are all absolutely delighted at Katie's safe arrival and know that many of you reading this will join us in sending our heartfelt congratulations to Laura and Angus and her wider family in Skye and Renfrew.

A happy "She said Yes!" note scribbled on a napkin with marker pen and left in reception, was also a request for a late check-out! One very happy man's elaborate and romantic plans had been successful. They began with a trip by taxi to Dunvegan Castle in the evening. A surprise private trip by boat in the evening sunlight to see the seals in the loch and delivery to our own wee shore in front of the restaurant where they arrived in perfect time for Dinner. Much organisation in the bedroom for their return from the Restaurant - all ended with the triumphant note! They are coming back for their honeymoon! Great to be reassured that romance is not dead.......congratulations from all of us!

Come and see Head Chef Michael Smith in Edinburgh at the Taste Festival this weekend. He will be demonstrating in the Peugeot Baking Theatre and the main AEG Theatre on Saturday and Sunday. Keeping it simple and Scottish of course - Buttermilk Scones and Potted Crab. Demo will show how to prepare Scottish brown crab from scratch. Michael will be taking the fresh whole crabs from Colbost, where they will have been creel-caught in Loch Dunvegan within sight of our windows here at The Three Chimneys.

Dolphins were leaping in Loch Dunvegan on Friday night. Such a beautiful sight in the June evening light. Restaurant customers were all outside taking photographs. I hope someone sends us one to display here!

It is a stunning Midsummer's Day in Skye. Todd Coleman, the Food Editor of US Saveur magazine is in the kitchen with Head Chef, Michael Smith. They met when Michael was in New York during Scotland Week. Todd has been working in Glasgow compiling another foodie feature this week, but is also writing an article on the World's best soups! He decided to include Michael and a trip to Skye, when he tasted Mussel Brose prepared for one of the number of media events that Michael cooked for on behalf of VisitScotland in New York. He is photographing Michael preparing a pot of Partan Bree this morning. The feature will appear later this year.

There's nothing like a warming pot of delicious soup and at The Three Chimneys, our Scottish soups have always taken pride of place on the Menu.

Happy Father's Day to all the lovely Fathers around the world, especially the Dads who work so hard and all hours, at The Three Chimneys and in all other restaurants. Here's a toast to all of you. Skye sunset in a glass! Have a great day off wherever you are in the company of your families and those you love the most.

Local Mums from Glendale, all of whom have a strong association with The Three Chimneys, were the "Jury" testing Sarah Wiener's interpretation of Head Chef, Michael Smith's recipes using the ingredients she found during her travels around Skye and Lochalsh this week. The Mums, who meet together regularly at the local playgroup, will play their part in the final television programme - and hopefully, the playgroup will receive a small donation in return! Sarah Wiener's Culinary Adverntures will be screened on the German TV channel "Arte" in 2012. Hopefully this will encourage a few more European travellers this far north west to find great food. The photograph shows Sarah and Michael with the local Mums, Lisa, Diana and Catriona with the film crew and programme Director, Florian.

Sarah Wiener's Culinary Adventures have travelled as far as the Isle of Skye. She is in the UK filming a whole new series for the French/German TV Channel "Arte". Her mission is to discover as much as possible about local food and cooking, meet local Chefs and producers in each part of the country and enjoy their dishes.

The Scottish episode will be filmed in Skye & Lochalsh & Mallaig this week, with visits to the River Snizort, the Talisker Distillery, a local bee-keeper and smokehouse. It is going to make a superb programme. Her famous little red "Beetle" will be seen all over the Isle of Skye. Head Chef, Michael Smith, will star again. He was filmed preparing dishes in his new kitchen at The Three Chimneys this morning and serving them to Sarah in the garden. The weather was superb and everything was a great success. Sarah will be back again on Thursday for more takes - and lunch!

There is nowhere quite like the West Highlands and Islands in June. The days get longer and longer. The sunsets can be stunning, spreading wild colours across the land and sea, high up into the clouds and to every distant horizon. It hardly gets dark at all. We have been filming here today for a German/French TV Channel, Arte, and setting the scene at the tables in the garden with the blue sea in the background. On the TV Menu? Our famous Three Salmon Kedgeree and Talisker & Heather Honey Cranachan with Scottish Raspberries.

Heartfelt congratulations to Head Chef, Michael Smith for an outstanding performance on BBC2 TV's Great British Menu. Despite having 3 of his show-stopping Scottish dishes selected for the Top 3 for the Fish, Meat and Dessert Course, the judges failed to include one of them for the Menu at the People's Banquet. No other Chef has ever achieved such a high score in any series. It was disappointing, to say the least, but Michael did not let it show - a true competitor and champion to the end! He was brilliant.

The People's Banquet in London's Leadenhall market will be screened on BBC2 TV tonight at 6.00pm. Michael was invited to attend and together with his special guests from the Isle of Skye, gave it his very best shot, right to the very end! He deserves a gold medal and we are extremely proud of him here and throughout Scotland.

Paste this link into your browser and bring-up the Radio Scotland Cafe Kitchen website and listen to the live broadcast with Head Chef Michael Smith. He sounds great on the airwaves, talking from the tiny studio in Portree, with presenter Pennie Latin and other guests.

http://www.bbc.co.uk/programmes/b01131nb

More excellent exposure for The Three Chimneys and Chef Michael Smith! He will be starring on the programme again in the near future, this time discussing the fabulous recipes that he cooked for the US and Canadian Press during Scotland Week. On these occasions, the recordings will be made in the kitchen at The Three Chimneys.

The above link can also be found on the Expereince Page of this website, on the long list of interesting direct Links connected with The Three Chimneys and the Isle of Skye.

The northern half of the UK has not been blessed with the best weather over May which is unusual. We are longing for the return of proper sunshine. But even when we have bad weather it is always dramatic. When it rains the waterfalls, rivesr and mountain burns are quite fantastic to behold and when we have a sudden, heavy Spring shower, it soon turns into beautiful sunshine - often with stunning side-effects like this double rainbow. The shot was taken from our Office window in The House Over-By, overlooking the shore and Loch Dunvegan. Everywhere is looking lush and colourful with the gorgeous Skye bluebells in bloom. Long evenings are setting-in, when it hardly seems to get dark at all.

Michael Smith will be representing Scotland in the national finals of BBC2 TV's Great British Menu tonight and all this week at 6.00pm. The competition culminates with the magnificent Peoples' Banquet in London's Leadenhall Market on Friday evening, to which other folk from Skye were invited. Michael is brilliant. Great television! Be sure to watch.

More action from Head Chef Michael Smith, this time a video that appears on Caterersearch.com.

http://www.caterersearch.com/Articles/2011/05/12/338209/video-interview-great-british-menus-michael-smith-at-the-three-chimneys.htm

Copy and paste the link above into your browser or go to the Experience page on the website and and click the direct, instant link to the video from there.

The video shows Michael in his new kitchen at The Three Chimneys talking about his work and life in the Isle of Skye, with shots of the restaurant and some delicious food. All up-to-the-minute and great stuff!

Head Chef Michael Smith won the Scottish heat and will go through to represent Scotland on BBC2's TV programme, Great British Menu. The finals will not be screened until week beginning 30th May, so the final outcome will need to remain a secret until then.

Well done Michael! He has worked incredibly hard for Scotland and Scottish food and drink, good cooking and hosptiality in general, over the past few months and deserves congratulations from the whole industry.

We are still receiving fantastic media coverage as a result of Head Chef Michael Smith's trip to New York and Toronto with VisitScotland at the beginning of April. All sorts of articles and information have appeared, inlcuding this interesting feature about cooking fish and the recipe for our popular Three-Salmon Kedgeree.

Copy and Paste this link into your browser:

http://www.thedailymeal.com/chef-s-secret-cooking-fish

Or click on to the link on our Experience Page of this website.

Michael has been appearing all week on BBC2 TV's Great British Menu and we will know from tonight's programme at 6.30pm if he goes through to the final to represent Scotland. Fingers crossed! So far, his fabulous banquet dishes have won him the greatest number of marks.

Vote for Michael on the programme's Facebook page and website.

Watch this space for the updates.

The BBC2 TV series, Great British Menu, televises the Scottish heats this week, each night at 6.30pm. Michael Smith, Head Chef at The Three Chimneys, competes for a place to represent Scotland in the final of the competition. Don't miss seeing him prepare and serve his dishes and have them judged as being a possible course at the People's Banquet for 100 in London on 3rd June

Happy Easter Weekend to one and all. We are enjoying a beautiful spell of weather in the Isle of Skye, set to melt hearts from far and wide as the first really busy weekend of the year gets underway. The primroses are in bloom wherever you go, together with the banks of yellow gorse along the roadsides. The colour is spectacular. We have already heard the cuckoo at Colbost and are looking forward to welcoming our visitors back to the island just as we welcome the sounds and colours of Springtime. Happy travelling wherever you may be this weekend - hopefully making the most of our fabulous Scottish countryside!

Primroses and baby lambs are everywhere here in the Isle of Skye, with blossom, buds and greenery bursting out all over! Despite the new season and the long daylight hours ahead, we are already looking towards the Winter calendar. We are promising bright times throughout the darker months. And with 2 new Scottish Awards under our belt recently - Best Rural Restaurant and Best Restaurant with Rooms for 2011 - we hope you will feel confident about booking a fabulous break at The Three Chimneys.

We have just released our Winter deals and Christmas and New Year packages. You will find the link to these throughout the website. Click the button on the right hand side of the page to bring up the pdf file to the full size of your screen. Discounted rates begin on 1st November 2011 and end on 1st April 2012.

Skye is beautiful in Winter as it is at all other times of the year. Our dark skies and lack of light pollution make it the perfect place to star gaze and see the Milky Way in full. When the moon rises over the loch outside our windows here, it casts a beautiful ribbon of light across the water. Very romantic! Wildlife has its own special place in Winter and on clear days, you can see for miles and miles. Come and join us!

If you are coming for Dinner, please do not forget that we are open from 6.00pm each evening for service of aperitifs in the Lounge in The House Over-By. We may not have a full bar, but we have just taken delivery of a fantastic drinks trolley made especially for us by Reserve Brands Group at Diageo whose portfolio includes the Isle of Skye's own wonderful Talisker single malt whisky. We received the trolley from Alan Gow (left) Commercial Manager, Diageo Group.

Talisker will of course take pride of place on the trolley, with a bottle of 10, 18 and 25 year old to choose from, plus the Distillers Edition, Double Mature Reserve. Fabulous!

Try a nip of the golden spirit of Skye, on its own, on ice, with a dash of water, or in a cocktail, before or after a dinner in the restaurant. Sip it slowly at your leisure as you take-in the view from the windows over Loch Dunvegan. Summer sunsets are on the way with the promise of long, light evenings.

Head Chef, Michael Smith with Jim Mather the Scottish Minister for Tourism, at the start of the 10k Fun Run in Central Park, New York, yesterday, Sunday 10th April. Neither took part! But both wished the runners all-speed and a welcome to Scotland at any time in the future, to participate in some of the Fun Runs set to take place around the whole of the country during the Year of Active Scotland.

The Skye Half Marathon takes places on June 11th. Many members of Team Three Chimneys, including Chef Michael, will be taking part in the Dunvegan 10k which is run as part of the Gala Day festivities locally, at the end of May.

What a week it has been for Head Chef, Michael Smith, working hard for Scotland as the guest of VisitScotland and the Scottish Government, in New York City. He arrived on Wednesday and took part in a number of radio and TV interviews, plus a photoshoot in Times Square with Piper John McCarthy ex-NYPD. A Whisky Live event on Wednesday evening; more Press engagements on Thurday, plus the screening of Whisky Galore in the evening and another cookery demonstration; a very well-attended Press lunch for leading Food and Travel writers on Friday; participation in the Tartan Day Parade on Saturday and this morning, starting-off the Central Park 10k Fun Run (the fore-runner of the New York Marathon) and the final photoshoot. A tough, but eventful and enjoyable schedule, cooking and serving in strange places to promote Scottish Islands food and cooking as best he possibly could, plus promoting the Scottish Islands as a wonderful destination for those planning a trip to Scotland.

New flights will be coming in to Edinburgh and Glasgow airports direct, and with the Scottish Open Golf Championships happening near Inverenss this year, plus many more exciting activities over the coming months ahead, Michael has done his utmost to impress and win custom for the Highlands and Scottish Islands. We think he is fantastic. In fact, Nobody does it better!

Canadians awoke to their usual television breakfast show, Canada AM, on Tuesday morning to see Head Chef, Michael Smith preparing Salmon Kedgeree - a great breakfast favourite here at The Three Chimneys, but making its debut abroad! (See him in the picture on set in his kilt!) Having arrived in Toronto on Sunday evening, Michael was invited to take part in a number of media interviews and also, filming video news clips for most of the day on Monday. This work is all part of VisitScotland's marketing bid to encourage visitors from across the Atlantic to come to Scotland and in particular, the Highlands and the Scottish Islands. Michael will be taking part in a wide range of events as VisitScotland's special guest chef. He is the first Highland chef to be invited to take part in Scotland Week and Tartan Day activities.

Scottish food and drink plays a vital part in the Scottish Tourism and Hospitality Industry. The delicious ingredients that the nation produces, are second-to-none, but at their best when tasted and enjoyed here, on our own Scottish tables, when at their peak of freshness locally. This is the ethos that The Three Chimneys has built its reputation upon, over the past 26 years.

Michael is also cooking lunch today for 10 high-end journalists at the Dish, in Toronto, a demonstration kitchen, conference and events venue. Among the ingredients he will serve is Stornoway Black Pudding, Scallops and Smoked Ham Hough, plus Rhubarb and Green Ginger Wine Jelly with Toddy Syllabub and Puff Candy Tuilles.

Michael is off to New York City tonight to continue his work there. He will be interviewed on Martha Stewart's worldwide radio show, attend interviews and more filming for TV, plus take part in the Whisky Live event and a screening of the film, Whisky Galore. Another Press lunch takes place on Friday, the Tartan Day Parade on Saturday and on Sunday, Michael will lead off the 10k Fun Run in Central Park, the fore-runner for the New York Marathon, later this year.

He will be glad to get home for a rest at this rate! But no, back to work in his brand new kitchen here in the Isle of Skye and more of our own activities planned over the rest of the year ahead. Meanwhile, Second Head Chef, Kevin MacLean, leads the Kitchen Team with huge competence and skill, during Michael's absence. the whole team is loving the limelight - and they deserve it, one and all!

The exciting challenge for Chefs taking part in this year's BBC2 TV's Great British Menu is the ultimate street party - The People's Banquet. The new series began last night and will be screened each evening, Monday - Friday at 6.30pm.

Fans and followers of The Three Chimneys will see Head Chef, Michael Smith, compete with chefs from all over the UK for a place in the final and a dish on the banquet table. He has been creating dishes and recipes for some months now and has already taken part in filming for the series. His ideas are spectacular!

The final banquet will take place for 100 guests at London's Leadenhall Market. The menu will comprise of the dishes selected by the competition judges throughout the TV series.

The inspiration behind the idea came from the success of the Big Lunch, a Big Lottery funded community street party initiative run by the Eden Project. A million people took part in a nationwide one day event that encouraged people to cook and eat and have fun with their neighbours, proving that great food has the power to bring communities together to party!

The Big Lunch will take palce on 5th June, when street parties will be held all over the country. It is hoped that the recipes and dishes created by the TV chefs for Great British Menu, will inspire some amazing home-cooks to prepare something similar for their local street parties, families and friends

Head Chef Michael Smith is going to Toronto and New York in April, accompanying VisitScotland during Scotland Week. His mission will be to promote Scottish food and cooking, with a special emphasis on the Scottish Islands, at a number of media events and promotions. He will be extremely busy!

Michael is also due to appear in this year's new series of Great British Menu to be screened on BBC2 TV this Spring. Filming for this has already taken place in London. Again, Michael will be promoting produce from the Isle of Skye and the surrounding area in all that he cooks and presents to the judges.

You might catch a glimpse of Michael when he appears for a split second in VisitScotland's new advertising commercials that will be appearing on TV and in cinemas in the UK and around the World. There is a beautiful shot of The Three Chimneys beside the sea, with a locally famous, lovingly restored Morris Minor, driving along the single-track road in front of us here at Colbost. You have got to be quick to spot us though!

One of the first signs of Spring! The Three Chimneys has re-opened for lunch, served every day except Sunday from 12.15pm. Please remember to telephone ahead and reserve a table, particularly if you are driving some distance to reach us here at Colbost.

We alsways serve lunch on a few Sundays each year. To date, we will be doing so on Sunday 24th April, Sunday 1st May and Sunday 29th May.

Please see a Sample Lunch Menu for the month of March, on the Restaurant page of this website under Menus. A 2-Course gastronomic luncheon will cost £28.50 and a 3-Course Luncheon will be £37.00. As ever, our wonderful Restaurant Team will be serving you with their friendly, professional style. Come and join us if you are staying on the Isle of Skye.

What a great way to start the year! The Three Chimneys was crowned "Best Rural Restaurant" at the Scottish Restaurant Awards, held in Glasgow last night. It was a gala night-out on the town for Second Head Chef, Kevin MacLean and Commis Chef, Chris McPhee, who got kilted-up for the occasion to represent their team at the ceremony. Tam Cowan, radio presenter, restaurant reviewer and famous football pundit, presented the awards.

Being Best Rural Restaurant is what The Three Chimneys is all about. Our location goes hand-in-hand with the whole ethos behind the restaurant, its food, cooking and welcoming, friendly service. We use local produce first and foremost, making the most of the wealth of ingredients that can be provided locally from our growers and producers, as well as the world's best fresh seafood, from Skye's surrounding seas.

The new Award will take pride of place in the Resturant and no doubt, we will have another wee celebration when the lads get back home tonight.

Congratulations to the whole team!

We are never organised in time to ask our guests and customers to nominate us for the Good Food Guide Restaurant of the Year Award 2012. This year, we are on the case! Nominations must be made between the dates of 21st February and 29th April 2011. To do so, paste the following link in your browser and follow instructions.......

http://www.thegoodfoodguide.co.uk/awards

Alternatively, go to the Experience page on this website and find the alphabetic list of Links on the right of the page. Find:

www.thegoodfoodguide.co.uk/awards

Under Eddie and Shirley's ownership, The Three Chimneys has had an unbroken run of inclusion in the Good Food Guide, published by Which?, for 26 years. As we remain a privately-run enterprise and have built our reputation upon the constant use of fresh, local ingredients in our Scottish cooking, it would be brilliant to get some recognition of our achievements from the Good Food Guide and bring home the award for Scotland! So vote for us!

February always brings the first of the Spring sunshine. The birds are nesting busily - as they should be for St Valentine's Day. The first snowdrops are appearing, bringing their bright, fragile heads above ground with the first glint of green to herald Spring around the corner. There are some beautiful spots to see them nearby, including Dunvegan Castle Gardens and Armadale Castle Gardens, Balmacara Woodlands on the Lochalsh mainland - and little carpets of them in all the most unexpected places.

Our Winter Offers become Spring Offers, around this time, with the Dinner Bed and Breakfast packages continuing throughout March and into April. If you have the chance of a short break, come to the Isle of Skye and stay with us in our beauitful bedroom suites while enjoying great food, wine and good compalny. Details of the Winter/Spring Offers are on the Contact Us page. Click on to the yellow button on the lefthand side of this page and bring up the pdf file to the full size of your screen. There are lots of opportunities for midweek breaks. Telephone us to check dates available. We are very happy to help you make arrangements.

In the fab new kitchen we can now steam 4 puddings all at once in the brand spanking new Comb Steam Oven. Issy (pictured below) can't conceal her delight! Gone are the days of the constantly boiling pots on the stoves. We have moved on at long, long last.

Meanwhile we also show a picture of Chefs Dave and Simon dedicating a few hours to chopping Seville orange peel ready for Issy's on-going batches of marmalade. We need to make enough to keep us going for the whole year! Every year we make more than the year before. It is a huge task! Everyone takes their turn.

Chop! Chop! Lads! It's worth it!

We did it! We are open again and raring to go. The new kitchen is in full swing and the restaruant restored. By all accounts from the team this morning, service went exceptionally well. All the additional working space is heaven!

It was a bit of a "Challenge Anika" moment, but Michael's Kitchen Brigade worked wonders over the 48 hours prior to opening, commissioning the whole new kitchen, the new equipment and layout. They also had to deal with delivery of virtually every ingredient and restore stocks and supplies to working level. It is a huge task - one that Shirley used to say resembled getting a ship out of dry dock each year, but this time it was an ocean liner! Congratulations go to each and every person in the Kitchen and Restaurant teams, whose attention to detail has been superb, as ever.

Meanwhile, in The House Over-By, Margaret and her Housekeeping Team also had a deal to tackle, to restore the refreshed bedroom suites back to comfort and full working order in time for the first of our new arrivals on Friday afternoon. Breakfast was served this morning in the Morning Room, spic and span as usual, with a beautiful spread on the buffet.

After the wilderness weeks manning the office phones and a constant stream of e-mails, the Front Office Team were delighted to have guests in Reception again. They always keep the Office ticking-over during the closure period in January, working on their own with tea and toasted sandwiches for comfort and company! Bookings have been flying-in. Business is looking very buoyant indeed for the year ahead for both the rooms and the restaurant.

Tonight, we are looking forward to a full house. There's no turning back - that's us for the year ahead! We have some fantastic new ideas to roll-out over the next few weeks.

Here we go!