Our pioneering chef/director Michael Smith and his truly committed team create dishes which reference Scotland’s rich culinary heritage.
Our restaurant has received a great deal of international acclaim for over two decades – Restaurant Magazine included us in their list of the ‘World’s Top 50 Restaurants’.
Our menus reflect the outstanding quality of Skye’s natural larder. Exceptional quality, authentic provenance and seasonal freshness are paramount to us.
The restaurant is open daily for dinner for guests to enjoy our wonderful ‘Seven courses of Skye’ showcase menu or 3-course dinner menu. Our 2-course/3-course lunch menu is available Monday-Saturday 12.15-1.45pm, mid-March until the end of October, plus Easter Sunday and every Sunday from the end of May until mid-September.
We’ve introduced the Kitchen Table to allow diners to fully experience our kitchen and chefs in action while enjoying our renowned Seven courses of Skye showcase menu – with or without wine flight selected to match every dish.
The Kitchen Table caters for a maximum of eight people and can be reserved for exclusive use, or it may be shared with others. Please telephone us for more details or to discuss your requirements.
Michael Smith’s passion and inspiration are drawn from his family, his dedicated team and the unique environment in which he lives and works. His motivation is to provide a culinary experience of the highest quality that truly reflects one of the world’s richest natural larders.
A true Highlander, Michael began his career washing pots and pans in his hometown of Inverness in 1986. He then spent several years working in London, with stints at Le Gavroche, Le Pont De La Tour and, most notably, at Euphorium and the Blue Print Cafe as senior sous chef for renowned Scottish chef Jeremy Lee. It was working with Jeremy that helped Michael to prioritise his ‘ingredient led’ cooking approach.
Michael joined The Three Chimneys as head chef in 2005, before going on to become chef/director, and he devotes his energies to maintaining and evolving its position both as a singularly unique establishment and a leading light within the hospitality industry.
Michael has represented his country many times, including as a food ambassador for Visit Scotland campaigns in Canada and the US in 2011/13 and as a three-time finalist on the BBC’s Great British Menu. In 2012 Michael was commissioned to provide a St Andrew’s Day banquet in Monaco, attended by HSH Prince Albert.
Reservations are always essential, so please book early to avoid disappointment. Lunch is available Monday-Saturday 12.15-1.45pm, mid-March until the end of October, plus Easter Sunday and every Sunday from the end of May until mid-September. Dinner reservations are available 6.15-9.45pm every night throughout the year, except December and January when we’re closed.
Please call us on +44 (0)1470 511258 or email us at firstname.lastname@example.org. We take pride in helping our customers, so you can be sure we’ll respond to your enquiry quickly. We can also provide you with further local advice. We like to confirm your booking a day or two before arrival, so we’ll need your contact details.