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Amidst its dramatic, craggy mountain panorama, meandering roads and unpredictable weather, the Isle of Skye has long appealed to lovers of the wild. In recent years, though, the most expansive island in the Inner Hebrides has been pulling in visitors for other reasons – its dynamic food and drink scene. At the forefront are young Sgitheanach (people from Skye) with a international perspective but a commitment to homegrown, sustainable ingredients. Additionally, it stems from an engaged community determined to create rewarding, year-round jobs that keep young people on the island.

An Enthusiasm for Local Produce

A Skye-born restaurateur is Skye born and bred, and he’s deeply committed to showcasing the island’s produce on his menus. “If someone is coming to Skye I want them to appreciate the scenery, but also the excellence of our offerings,” he says. “The local seafood including mussels, lobster, scallops and crab are unsurpassed.” He reflects on history: “It is profoundly important to me to use the identical products as my predecessors. My grandpa was a lobster fisherman and we’re experiencing crustaceans from the identical coastal area, with the same respect for ingredients.”

Montgomery’s Skye Tasting menu lists the mileage his ingredients has travelled. Guests can enjoy succulent scallops hand-dived in local waters (no distance), and caught using traditional methods lobster from a nearby town (12 miles) with produce, foraged herbs and culinary blooms from the kitchen garden and seashore (locally sourced). That connection to ingredients and producers is key. “Recently I brought a young chef out with a shellfish forager so he could appreciate what they do. We prepared scallops freshly harvested and consumed them uncooked with a hint of lemon juice. ‘That’s the best scallop I’ve ever eaten,’ he said. This is exactly what we want to offer to the restaurant.”

Culinary Ambassadors

Journeying south, in the presence of the imposing Cuillin mountains, an additional gastronomic advocate for Skye, an innovative restaurateur, operates a well-loved café. In the past year Coghill showcased Scottish cuisine at a renowned international culinary festival, presenting lobster rolls with Scotch-flavored spread, and haggis quesadillas. She first started her café in another location. Coming back to Skye during the pandemic, a short-term residencies demonstrated there was a demand here too.

During a meal featuring a unique beverage and delicious blood orange-cured trout, she explains: “I take great pride that I established in an urban setting, but I found it challenging to achieve what I can do here. Procuring local goods was a major challenge, but here the shellfish come directly from the water to my restaurant. My shellfish supplier only speaks to me in the native language.” Her affection for Skye’s ingredients, locals and scenery is apparent across her bright, creative dishes, all imbued with regional tastes, with a twist of local culture. “My relationship to the island's heritage and dialect is incredibly significant,” she says. Guests can use educational materials on the tables to pick up a basic terms while they eat.

Many of us were employed in other places. We’d see the goods turn up a long way from where it was harvested, and it’s nowhere near the same quality

Honoring Heritage with Creativity

The island's established culinary spots are continuing to evolve. A boutique hotel managed by a local family in her historic residence has traditionally been a culinary hotspot. The family matriarch publishes popular books on the nation's cuisine.

The culinary team continues to innovate, with a dynamic emerging talent headed by an experienced head chef. When they’re taking a break from cooking the chefs nurture herbs and spices in the hotel glasshouse, and collect for wild greens in the landscaped areas and ocean-foraged botanicals like coastal greens and beach plants from the shoreline of a nearby loch. In the harvest season they track woodland routes to find wild mushrooms in the forest.

Visitors can feast on island-harvested shellfish, Asian greens and nuts in a delicious stock; Atlantic cod with Scottish asparagus, and chef-prepared lobster. The hotel’s outdoor guide accompanies visitors for excursions including wild food gathering and fishing. “There is significant demand for immersive activities from our visitors,” says the establishment's owner. “Visitors desire to come and deeply experience the island and the terrain.”

Supporting the Community

The distilling sector is also helping to retain young people on Skye, in jobs that extend past the peak tourism months. An distillery leader at a local distillery explains: “The fish farm was a significant local employer in the past, but now many roles are mechanized. House prices have risen so much it’s harder for young people to remain. The distilling business has become a crucial employer.”

“Opportunities in distilling, training provided” was the advertisement that a then 21-year-old Skye native spotted in her community newspaper, leading to a position at the distillery. “I just took a punt,” she says, “I never thought I’d get a role in manufacturing, but it was a dream of mine.” The distiller had an fascination with whisky, but no prior experience. “The chance to learn on the job and learn online was transformative.” Now she is a experienced production lead, helping to train trainees, and has crafted her signature spirit using a distinctive ingredient, which is maturing in barrels during the visit. In larger producers, that’s an recognition usually granted to retiring distillers. The visitor centre and coffee shop hire many people from around the local peninsula. “We become part of the community because we attracted the community here,” says a {tour guide manager|visitor experience lead|hospital