Partners List - Food

Food Producers

  • BARRA SNAILS
  • BRUCE FARMS
  • CAIRN O MOHR
  • CARRS FLOUR
  • CONNAGE HIGHLAND DAIRY
  • CHOCOLATE TREE
  • CULISSE
  • DUNVEGAN FISHERMEN
  • EAGLESCREEK CROFT
  • ERRINGTON CHEESE
  • GALLOWAY CHILLIES
  • GLENDALE FARM PRODUCE
  • GOOSNARGH DUCK
  • GRAHAM'S THE FAMILY DAIRY
  • HERITAGE POTATOES
  • HIGHLAND SOUL FOODS 
  • INVERNESS COFFEE COMPANY
  • ISLE OF SKYE SEA SALT
  • ISLE OF SKYE SMOKEHOUSE
  • ISLE OF LEWIS GROUSE AND WOODCOCK
  • ISLE OF MUCK GAMEBIRDS
  • KATY RODGERS
  • LITTLE FARM VINEGARS
  • LOCH CRERAN OYSTERS
  • LOCH EISHORT MUSSELS CULTURE
  • MADE IN TAIN CHEESE
  • MARA SEAWEED
  • MARRIAGE FLOUR
  • MYRESIDE FARMS
  • ORBOST FARM
  • ROAG FARM PRODUCE
  • SCONSER SCALLOPS
  • SHORE SEAWEED
  • SKYE FREE RANGE EGGS
  • ST. ANDREWS FARMHOUSE CHEESE COMPANY
  • THE WASABI COMPANY
  • WILD SKYE FORAGING
  • WYE VALLEY ASPARAGUS

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 Head Chef Scott Davies collects from the harbour just minutes after they have landed. The Three Chimneys has been partners with this family of Skye fishermen for over three decades.

Orbost Farm


The 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, along with their Orbost Beef are now regularly on The Three Chimneys Menus.

Producer Story

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 over 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.

Producer Story

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 which they now do at Orbost on Skye. They pick and deliver the finest basil, chervil, chives, coriander, dill, fennel, parsley, tarragon, rosemary and mint to The Three Chimneys, often on the same day.

Isle of Skye Sea Salt


Four friends set up the Isle of Skye Sea Salt Company in 2011 with the aim of producing a high quality, gourmet sea salt, with minimum impact on the beautiful environment of the island. Directors, Chris Watts and Nanette Muir decided to use a solar evaporation method utilising ponds within polytunnels which deliver about 80kg of product from each harvest.

Producer Story

Loch Eishort Mussel Culture


Peter Macaskill was encouraged to diversify his activities as a Sleat crofter and attempt cultivating rope grown mussels in the waters of Loch Eishort. No longer subject to the ebb and flow of the tides, the mussels are feeding twenty four hours a day and protected from most predators, they develop a much fuller and flavoursome flesh.

EaglesCreek Croft, Totaig


Roy and Maria are in the process of creating a new home and food production business on their croft at the beginning of the road to Borreraig Broch, only five minutes drive from The Three Chimneys. As well as taking great care of the heritage potatoes and tomatoes, purple kale and blueberries which she regularly supplies us with, Maria also works as our Senior Breakfast Host in The House Over-By. A new polytunnel promises a wide range of oriental vegetables, peashoots and radishes for this late Spring and Summer.

Isle of Lewis Grouse and Woodcock


Russell Hird provides The Three Chimneys kitchen with a regular seasonal supply of the finest Lewis Grouse and Woodcock. The majority of Lewis Woodcock are from Scandinavia and the Baltic regions. Due to the mild climate on the islands, they often stay there well into April before returning to their breeding grounds. Due to the lack of trees on the Islands, it often amazes visitors to find Woodcock out in open ground where they rest during the day before flying to their feeding grounds at dusk.

Skye Croft Eggs


We receive a regular supply of the finest, richest yolked croft eggs from several micro farms in close proximity to The Three Chimneys. These include Red Roof Croft Produce, Glendale Croft Produce, Upper Colbost Croft Produce and Roag Croft Produce.

Isle of Skye Smokehouse


The Isle of Skye Smokehouse was launched by John Corfield, whose passion for excellence came from his time working as a Chef at the Ritz Hotel and Gordon Ramsay's 3 Michelin Star Restaurant in London. Designed around a traditional Scottish cleit, the smokehouse incorporates a peat roof and stone walls. Sustainably sourced Atlantic farmed salmon is brined and infused for 24 hours, with an aromatic spice mix enhancing the salmon's natural flavour. The wood fired smokehouse is fuelled by locally sourced alder wood. This method generates the heat and smoke required for 9 hours of gentle hot smoking, which helps retain the salmon's flaky texture and unique taste.

Grahams Family Dairy


Graham’s The Family Dairy is incredibly proud to be one of The Three Chimney’s producers. From their family farm in the heart of Scotland, the award-winning business has grown through three generations of dairy farmers to become one of Scotland’s greatest food and drink successes, since setting up in Bridge of Allan in 1939.

ISLE OF BARRA SNAILS


Barra's calcium rich machair meadows provide the ideal habitat for wild edible snails. Gerard MacDonald recognised their potential and set about finding a market for them. He set up Isle of Barra Snails to harvest the best of these snails by hand, with the aim of taking them to the best restaurants in prime condition. The snails have a unique flavour which they get from the mix of herbs growing wild in the machairs and from the salty marine environment. Supplying Barra snails to The Three Chimneys means the snails are perpared by top chefs and complement the locally sourced produce from the Isle of Skye and neighbouring islands.

Food Suppliers

  • FOODLINK VAN
  • GEORGE MEWES CHEESE
  • JUST HOOKED
  • LETTER FINLAY FOODS
  • LOCHALSH BUTCHERS
  • MACLEODS PORTREE
  • OCHIL FOODS
  • SANDRA MACPHIE
  • TASTES OF TOTAIG
  • WELLOCKS

Andy Race Fish Merchant


Based at the end of the Road to the Isles in the port of Mallaig, Andy Race Fish Merchants are renowned for producing the finest Scottish peat smoked salmon, smoked Mallaig kippers and shellfish using traditional kilns with no resort to dyes. They often supply The Three Chimneys with the delicious hake, mackerel, monkfish, salmon and sea trout.

Braehead Foods Ltd


Braehead Foods is one of Scotland’s largest independent food wholesalers and have been supplying Chefs across the UK and Europe with the finest quality ingredients for almost 30 years. Owner, Craig Stevenson is respected across the country for being in very personal contact with his clients and always going the extra mile to deliver the highest quality supplies, reliably on time. The Braehead Cook School in Kilmarnock is also thriving.

Williamson Food Service


Williamson Foodservice is the North of Scotland's leading fresh fruit and vegetable distributor and full-service wholesaler. A family run business for 60 years Williamson Foodservice is trusted by Head Chef Scott Davies and all of our kitchen brigade. They have an ever-growing product range which includes, dairy, soft drinks, dry store, speciality & delicatessen.

Macleods Skye Wholesale


The Three Chimneys have been purchasing high quality fruit and vegetables from Margaret and her team for over thirty years. For many years no wholesalers from the mainland were even prepared to deliver to Skye and so this has always been and remains a highly valued partnership.

Lochalsh Butchers


George Macrae has been supplying The Three Chimneys with the finest meat products for over thirty years. This butcher's shop based in Kyle of Lochalsh sources all of their Beef, Pork, Venison and Lamb locally and can trace it right back to the Highland or Island croft it was reared on. When asked recently what he most appreciated about his partnership with The Three Chimneys, he joked that they have always paid him on or before time. Many a true word is spoken in jest.

Wild Skye Foraging


Our local forager Jeff regularly supplies the Restaurant with the finest mushrooms and wild products which Skye and the Highlands of Scotland have to offer. It has taken him many years to build up an intimate knowledge of where to find the best of everything, exactly when to seek it out and to be fully aware and responsible for the integrity of the product and its food safety.

George Mewes Cheese


After many years working for some of Scotland's finest specialist food suppliers, George Mewes realised that his first love was the provision of the finest British and International cheese. He took the plunge and opened his own shop in the Byres Road in Glasgow's West End which was such a success that an Edinburgh branch in Stockbridge soon followed. So far Skye produces no cheese product of its own, so we are delighted to have guaranteed supply of the finest artisan Scottish and British varieties.

Ochil Foods Ltd


The Three Chimneys are renowned worldwide and we, Annie and John at Ochil Foods, value the trust Head Chef Scott Davies puts in us to deliver seasonal quality goods. We enjoy working together with Team Three Chimneys Skye, sourcing the best products available for them. Our emphasis being on the very best of Scotland’s larder.

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