Skye chefs at Skye Live


On the May Bank holiday weekend, The King George V Park in Portree played host to the second year of the Skye Live Music Festival.

While a combination of the most famous Scottish folk music and contemporary electronica was pumping out of the show tents, a new attraction was also taking centre stage.

For the first time all the top Skye Chefs collaborated to cook up a storm in a state-of-the-art mobile kitchen, including Chef Scott from The Three Chimneys: 

 “As soon as I heard the Munro brothers were adding a Food Event for the Skye Live Music Festival …I jumped at the chance of helping them out. My only conditions were that all the leading Chefs on the island would be invited to take part and that I could pick and chose the very finest of Skye ingredients to cook up for the Festival goers. Shirley and Eddie and all Team Three Chimneys are one hundred per cent behind me because we all passionately believe in promoting Skye as a food destination and sharing our food with a whole new audience.”

A range of dishes scored huge hits with a whole range of ages, nationalities and musical stars.  Some of the youngest ravers came back for a taste of all of them...

Calum Montgomery from Ullinish Lodge served up baked Isle of Skye oysters and Hebridean crab. Marcello Tully from Kinloch Lodge delighted the lunch crowd with Salmon and Langoustine in Brazilian Coconut and Lime Sauce. Scott Davies from The Three Chimneys and Calum Munro from Scorrybreac headlined the evening session with Skye Mutton Stew and a trio of Fresh Harport Oyster with Bloody Mary Granite, Venison Tartare and Cod Ceviche.

The sell out dish was Scott Davies’ Seared Sconser Scallops and Pickled Mussels, not least because Ben Oakes from Sconser Scallops so enjoys his own produce being well cooked, that he came back four times just to feast on them himself.

Owner of The Three Chimneys, Shirley Spear said: “This is a first for the Isle of Skye and I hope it will be the start of many more collaborative projects that will highlight the best of island life in the future.  Skye’s natural larder is second-to-none and many of the cooks and chefs working in businesses large and small throughout the island, are very keen to make the most of it.  Indeed, cooking with such an assortment of delicious raw ingredients, is one of the reasons why Skye attracts so many excellent chefs to live and work on the island, far from the boundaries of city life.  


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