‘We moved here in October 1984 with a view to opening for business on Easter weekend 1985,’ explains Shirley Spear, co-owner and founder of The Three Chimneys. ‘That date happens to be very close to April Fools’ Day, and that's exactly what we were! We had no commercial cookery experience or anything like that, we just loved cooking and wanted to create the kind of place we'd like to find ourselves if we were on holiday in Scotland.’

Over the course of thirty years, Shirley and husband Eddie achieved that goal, and then some. The Three Chimneys has held three AA Rosettes since 2000, and it received a Michelin star in 2014. As of today, though Shirley is no longer in the kitchen, a new team lead by Scott Davies is producing heart-warming food that stays true to the restaurant’s location on the Isle of Skye.

Dishes such as venison tartare with mushroom, walnut ketchup and pine oil, and salmon with sweet and sour beetroot, puffed wild rice and kale perfectly encapsulate how The Three Chimneys’ menu is a celebration of Skye. Every component of every dish has its own story, with ingredients sourced from local suppliers and Scott’s pure, clean cooking style capturing it at its very best. ‘We live and breathe produce here,’ Scott explains. ‘Not because it's on our doorstep, but because it's the best.’

Like the food menu, the award-winning wine list also shines a light on local producers. It includes berry wines from Perth-based winery Cairn o’Mohr, as well as a very solid whisky selection and an interesting array of Scottish gins.