Our Suppliers

Our Suppliers

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Our menu is our story! Fundamental to that belief is our extended team of Skye producers, growers, farmers, crofters, foragers, fishermen and divers. Virtually all of our ingredients are sourced fresh from within a few miles of the restaurant in Skye, followed by the Scottish Highlands and some wider sources throughout Scotland. The freshness and integrity of our ingredients fuels our passion for what we do. 

Our local food suppliers reflect our food philosophy by sourcing and producing their exceptional ingredients and delivering them direct to our kitchen door. The collaborations we've undertaken have also helped our partners to develop their own small businesses over many years, something that gives us a great sense of pride within our rural community. Here are a few of their stories. There are many more to come!

Dunvegan Pier Fishermen

Dunvegan Pier Fishermen


Our local fisherman operate two boats, the Sealgair and the Myamber all the way along the north Skye coast from the Macleod’s Maidens up to the Ascrib islands. On a good day they land a bountiful catch of lobster, crab and langoustines which Chef Scott Davies collects from the harbour just minutes after they have landed.

Glendale Salads

Glendale Salads


Bridget Hagmann has been growing a world class selection of salad leaves, herbs, gourmet vegetables and edible flowers in Glendale for over thirty years. All of her produce is certified organic, and her secret is giving the plants as much time as they need to reach full maturity and maximum flavour.

Orbost Farm

Orbost Farm


Rachel and Keith Jackson’s land is mainly rough hill ground, and they have slowly re-balanced the farm’s eco-system through the managed grazing of native breed animals such as Soay lamb, Wild venison and Iron Age pigs. All of which are now regularly on The Three Chimneys Menus.

Simply Flowers

Simply Flowers


After many years of working on flowers for exhibitions and weddings, Janet Irvine-Smith retired to Skye and then realised a long held dream of opening a flower shop in Broadford. She now has the opportunity of sharing the joy and emotion flowers can bring, and refreshes our vases in the Three Chimneys Restaurant and The House Over-By every week.

Skye Vegetables

Skye Vegetables


After high level work in international humanitarian development, Anthony Hovey moved to Totaig on the Borreraig peninsula and created terraces of vegetable beds from his front door all the way down to the sea. His rich crop of Baby Carrots, Curly Kale, Broad Beans, Potatoes, Spring Greens, Cabbages, Mangetout, Runner Beans and Courgettes regularly arrives on our kitchen table the same day it is harvested. Local, slow food at its very best.

Sconser Scallops

Sconser Scallops


David Oakes began his diving career on adrenaline fuelled adventures in underwater caves. His son Ben grew up working the boats with his father. Their first love has always been farming the sea and they have spent thirty years cultivating the scallop species Pecten maximus. The scallops arrive at our kitchen door, live in their shells, on the day of harvest and the chefs immediately get stuck into expert preparation.

Andy Race Fish Merchant

Andy Race Fish Merchant


Based in the port of Mallaig on the Road to the Isles, Andy Race Fish Merchants are renowned for producing the best Scottish peat smoked salmon, smoked Mallaig kippers and shellfish using traditional kilns with no resort to dyes. They also supply The Three Chimneys with the freshest and most delicious hake, mackerel, monkfish, salmon and sea trout as well as other seafoods when available.

Isle of Skye Fresh Produce

Isle of Skye Fresh Produce


Roger and Fiona Whiddon, two career horticulturists, met in the Algarve in Portugal when they were growing the highest quality watercress for the British market. However their ambition was always to grow for a local market and setting up their farm in Orbost on Skye was the way to achieve this. Now they are picking and delivering the finest basil, chervil, chives, coriander, dill, fennel, parsley, tarragon, rosemary and mint to The Three Chimneys on the same day.

Oyster Shed

Oyster Shed


Fisherman Kenny Bain established an oyster farm on Loch Harport in 1981. In 2008 he handed over to his son-in-law Paul McGlynn who has raised cultivation to just under two million oysters. Paul has also now opened the much loved Oyster Shed in Carbost next to the Talisker distillery.