Our Head Chef, Scott Davies, and his brilliant kitchen brigade, create dishes which reflect Skye and Scotland’s wealth of ingredients, as well as the country's culinary heritage and ancient Nordic connections. Restaurant Manager, Priscila Picon, assisted by Charlotte Poynton and Sommelier, Petri Pentikainen, with their whole front-of-house team, are here to welcome you and guide you through the menus with their local knowledge of the ingredients used. We have an excellent wine and bar list and are very happy to suggest wines to match your choice of food.
The Three Chimneys has received a great deal of international acclaim over three decades, winning a host of awards and top accolades. We have held 3 AA red rosettes continuously for 16 years, plus awards for our wine list and outstanding customer service.
Our menus reflect the amazing variety of Skye’s authentic, natural larder from sky, land and sea. The exceptional quality, true provenance and seasonal freshness of these local ingredients, is paramount to our business ethos.
Opening Times The Restaurant is open every day, excluding our annual period of closure from mid- December to mid-January.
Lunch is served 7 days each week, from 12.15pm with last orders taken at 1.45pm. We begin serving lunch from Wednesday 23rd March 2016 until Sunday 27th November 2016.
Dinner is served from 6.30pm with last orders taken at 9.30pm. We serve Dinner every evening from when we open on 22nd January 2016 until we close after breakfast on Sunday 11th December 2016, re-opening on 15th January 2017.
Reservations are essential, due to our remote location, and must be reconfirmed the day before you are due to dine with us, at the latest. Telephone +44 (0)1470 511258.
Dress Code is smart casual. Gentlemen are not required to wear a jacket and tie, but vests, shorts and flip-flops may be regarded as inappropriate attire, particularly by fellow diners!
Children over 8 years old are very welcome to dine in the evenings. For family parties with very young children, we recommend booking at Lunchtime which is slightly more informal. We regret the Restaurant has limited space between tables and we cannot accommodate buggies and baby carriers. Please note, we do not have a specific children's menu, but will adapt dishes to suit younger tastes, if requested. A children's tea may be served in The House Over-By at 5.30pm for young children who are staying with us overnight.
Sample Menus for Lunch and Dinner can be found on the Menus page. If you have any specific dietary requirements, or severe allergens, please be sure to inform us when you contact us to reserve your table.
Dinner at our Kitchen Table is a not-to-be-missed experience for anyone visiting the Isle of Skye. The kitchen was designed to accommodate this rustic table and chairs within its own special area. There is no partitioning, glass, or otherwise, just the organised clutter of pots, pans and culinary equipment, with Chefs at work! You are seated with a great view and will soon become immersed in the whole tableau of our busy kitchen, watching the whole Team in action throughout the evening. Sometimes you may be invited to participate in preparing or plating-up your own dishes and there will be plenty of opportunities to talk to the Chefs and Waiters.
The Kitchen Table can seat eight people as one party and can be reserved for exclusive use, or it may be shared with others. Please telephone us for more details and to discuss your requirements for a unique night out.
Only the Tasting Menu is served at the Kitchen Table at a cost of £110 per person. The wine flight selected to match each course is optional and costs £55 per person.
Your party will be seated together at 7.30pm and you are very welcome to arrive earlier to enjoy a drink in the Lounge in The House Over-By beforehand with your fellow diners.
Our menu is our story! Fundamental to that belief is our extended team of Skye producers, growers, farmers, crofters, foragers, fishermen and divers. Virtually all of our ingredients are sourced fresh from within a few miles of the restaurant on Skye, followed by the Scottish Highlands and some wider sources throughout Scotland. The freshness and integrity of our ingredients fuels our passion for what we do.
Our local food suppliers reflect our food philosophy by sourcing and producing their exceptional ingredients and delivering them direct to our kitchen door. The collaborations we've undertaken have also helped our partners to develop their own small businesses over many years, something that gives us a great sense of pride within our rural community.
Reservations are always essential, so please book early to avoid disappointment, especially if it is a special occasion, or a once-in-a-lifetime visit to the Isle of Skye.
Please call us on +44 (0)1470 511258 or email us at email@example.com.
We take pride in helping our customers, so you can be sure we'll respond to your enquiry quickly. We will be delighted to provide you with further local advice about your journey and alternative places to stay nearby. We do need your contact details as all restaurant reservations must be confirmed by email a day or two before your arrival.
We are open for Lunch and Dinner every day throughout most of the year. The business is closed to the public during the second half of December and part of January, including Christmas and New Year. During this time, the Office is open daily to accept reservations and enquiries. If you are in any doubt about the opening dates, please phone! Reservations are essential.
Scott Davies joined The Three Chimneys in June 2015. He is now well settled-in to his role, responsible for an enthusiastic Brigade, all of whom aspire to continue the restaurant's successful story by taking it into a whole new chapter. To date, many superb new dishes, showing Scott's flair for creating imaginative food using the best of Skye's delicious fresh produce, are being introduced to the Menu.
Scott grew up in the village of Caerleon near Newport in South Wales, the son of a Welsh carpenter and a Scottish pharmacist, who met in Mallaig, while sailing on the west coast of Scotland. When he left school he was determined to enrol at catering college and did so in Dundee, as his family returned to live in Scotland and settle in Carnoustie. From here, his ambition to become a leading Scottish Chef never left him, working and learning with a number of well-known names. His first job was at the Carnoustie Golf Hotel and Spa under Paul Whitecross and David Kinness. He worked with Chef Craig Miller at the Seafood Restaurant in St Andrews and moved on to the Isle of Eriska Hotel under its former Head Chef, Robert MacPherson. Robert was a great influence, teaching him a great many basic technical skills and encouraging him to be creative - skills which have never left him.
Scott was encouraged to travel to Australia for wider career experience. He moved to Melbourne and The Point Restaurant, where he worked with acclaimed Chef, Scott Pickett, at the equivalent level of a Michelin star. When he returned to Scotland, it was to work with Chef Adam Stokes at Glenapp Castle Hotel. Scott is the first to acknowledge how much influence these up-and-coming chefs were to him in his early years.
Scott became Senior Sous Chef at the well-known Russacks Hotel in St Andrews, where he took Rocca Restaurant to 3 AA rosette standard within a year of being promoted to Head Chef in 2012. This was a remarkable achievement for someone of age 26. From there he moved to The Adamson, a brand new up-market bistro establishment in St Andrews, where he built a new kitchen team and a great name for excellent food. While working there, Scott participated in the 2013 series of BBC TV's Professional Masterchef. He was runner-up in the final of the competition and excelled in his performance, watched and supported nationwide. When he left to make the move to Skye, The Adamson had just received the CIS Scottish Restaurant of the Year Award.
When Shirley Spear offered Scott the position as Head Chef at The Three Chimneys, there was no doubt in his mind that the role at Scotland's most iconic Restaurants was exactly the move he was seeking to make to develop his career at a top level.
To date, Scott has concentrated on delivering exciting new menus and building his Brigade's confidence in executing the new dishes and techniques he has introduced. A great team player since an early age when he competed as a Welsh schools' rugby player. He believes in developing every young chef through providing them with the opportunity to learn real skills and knowledge in every section of the kitchen. Nowhere could be better to experience handling the best, most fresh, local ingredients of many kinds. Scott is keen to work with schools and colleges throughout the Highlands and Islands to encourage younger chefs and restaurant staff to build careers in hospitality. He also intends to collaborate with other Chefs in Skye to enhance the island's reputation as a wonderful food and drink destination.
To date, Scott has relished making the trip to Dunvegan Pier, to collect the langoustines, lobster and crab for the Restaurant. He is building his relationships with a variety of local suppliers, icluding those who can forage for wild ingredients. He will be active in supporting the island's micro-abattoir project with the promise of being able to access much more local meat for the future. His new menus are already inspiring many customers, old and new, to sample the delights of modern Scottish cooking, Scott-Davies-style, with a cross-reference to Skye's Nordic connections of old.
Scott has received several accolades and excellent press reviews over the past year, plus inclusion on the Sunday Times list of the Top 50 Restaurants in the UK.
Serving the Best of Skye, Land and Sea
Our menus reflect the outstanding variety of Skye's authentic, natural larder from sky, land and sea. The exceptional quality, true provenance and seasonal freshness of these local ingredients, is paramount to our business ethos.