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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.