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Against the backdrop of its breathtaking, craggy mountain panorama, winding roads and unpredictable weather, the Isle of Skye has always drawn nature enthusiasts. During the past ten years, however, the biggest island in the Inner Hebrides has been attracting visitors for additional factors – its thriving food and drink scene. Leading the way are up-and-coming Sgitheanach (people from Skye) with a global outlook but a dedication to local, environmentally conscious ingredients. Additionally, it stems from an active community determined to create quality, all-season jobs that keep young people on the island.

An Enthusiasm for Local Produce

One local chef is raised on Skye, and he’s deeply committed to showcasing the island’s produce on his menus. “If someone is coming to Skye I want them to cherish the landscape, but also the superiority of our ingredients,” he says. “Our mussels, lobster, scallops and crab are the best available.” Montgomery is mindful of the past: “It holds great significance for me to use the identical produce as my ancestors. My granddad was a lobster fisherman and we’re enjoying seafood from the same stretch of water, with the same respect for ingredients.”

The chef's A Taste of Skye menu lists the mileage his products has travelled. Visitors can enjoy plump scallops dived by hand in Loch Greshornish (zero miles), and trapped in creels lobster from Portree (just a brief journey) with greens, foraged herbs and culinary blooms from the on-site garden and coastline (hyper-local). This link to produce and suppliers is key. “Last week I brought a apprentice out with a diver harvesting scallops so he could learn what they do. We opened scallops straight from the water and enjoyed them freshly shucked with a squeeze of lemon. ‘I've never tasted a better scallop I’ve ever eaten,’ he said. This is exactly what we want to deliver to the restaurant.”

Food Champions

Driving south, in the majesty of the mighty Cuillin mountains, another culinary ambassador for Skye, an innovative restaurateur, runs a popular café. In the past year she represented Scotland at a renowned international culinary festival, offering seafood sandwiches with whisky butter, and traditional Scottish fusion. Her venture began her café in another location. Coming back to Skye during the pandemic, a series of pop-ups demonstrated there was a market here too.

While enjoying a specialty drink and delicious blood orange-cured trout, the chef shares: “I’m really proud that I started in a major city, but I was unable to accomplish what I can do here. Procuring quality produce was a major challenge, but here the shellfish come right from the ocean to my kitchen. My local fisherman only speaks to me in Gaelic.” Her passion for Skye’s ingredients, community and environment is evident across her bright, innovative dishes, all infused with homegrown elements, with a hint of local culture. “The link to the island's heritage and dialect is so important,” she says. Visitors can use educational materials on the tables to learn a few words while they eat.

Many of us were employed in other places. We observed the goods arrive a long way from where it was landed, and it’s nowhere near the same quality

Honoring Heritage with Creativity

Long-running food destinations are continuing to evolve. A charming inn operated by a prominent islander in her traditional property has long been a culinary hotspot. The owner's mother publishes popular books on traditional recipes.

The chefs persistently creates, with a dynamic young team led by an experienced head chef. When they’re not in the kitchen the chefs cultivate culinary plants in the hotel growing space, and collect for wild greens in the landscaped areas and coastal plants like seaside vegetation and beach plants from the shoreline of a nearby loch. In the harvest season they pursue woodland routes to find wild mushrooms in the woodland.

Visitors can enjoy island-harvested shellfish, pak choi and nuts in a savory broth; Shetland cod with local asparagus, and restaurant-cured shellfish. The hotel’s activity leader leads tours for activities including foraging and catch-and-release trips. “Guests are very interested for immersive activities from our patrons,” says the manager. “Visitors desire to come and deeply experience the island and the natural environment.”

Economic Impact

The distilling sector is also helping to retain young people on Skye, in employment that extend past the peak tourism months. An distillery leader at a regional spirits maker notes: “Seafood farming was a major source of jobs in the past, but now the majority of positions are handled by machines. Property costs have gone up so much it’s more difficult for the youth to remain. The whisky industry has become a vitally significant employer.”

“Opportunities in distilling, training provided” was the announcement that a recently graduated island resident spotted in her regional publication, leading to a position at the distillery. “I just took a punt,” she says, “I didn't expect I’d get a distillery position, but it was a dream of mine.” She had an interest in whisky, but no formal training. “The chance to learn on the job and learn online was amazing.” Now she is a key team member, guiding new distillers, and has recently created her own whisky using a unique grain, which is aging in casks at the time of writing. In different facilities, that’s an recognition usually given to retiring distillers. The tasting room and cafe hire a significant number from around the surrounding area. “We integrate with the community because we attracted the community here,” says a {tour guide manager|visitor experience lead|hospital