Tuesday last week seems an age away, but you know a meal is good when you can still remember the taste. In fact, my mouth still waters at the thought of the Skye Land & Sea menu. I indulged at the Three Chimneys, just over a mile or so from the Glendale Highland Market.
The tasting menu consists of nine dishes plus an optional additional cheese course towards the end. Each dish is labelled by its core ingredient, a modest focus on the quality of the produce rather than the phenomenal artistic skill employed to create it. You can buy a flight of wine and have a different, carefully chosen, tipple with every course. I did both.
My favourite dish was the Dunvegan Crab. It is a small plate that packs some punch, awash with strong flavours from food with both similar and complementing textures. These included: ginger, apple, pickled white turnip and radish, as well as almonds, fennel seeds and dry mineral sake. It was proudly served with a ceremony akin to the white-gloved presentation of a rare book. A flourish was added that made the four of us, in unison,
The best bit though, is that the crab is fished from the loch you can see from the restaurant window, and my own house as it happens, in Colbost. The head Chef himself, Scott Davies pops over to Dunvegan Pier to collect the pick of the catch most afternoons from Willie Murdo and his team of Dunvegan fishermen, including his sons Kevin and Blair Mackinnon.
It is not the only local produce on the Skye Land and Sea tasting menu, but the Dunvegan crab was my favourite. It’s nice to know that a restaurant of such status and international renown continues to keep it local.