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 . Restaurant Manager, Priscila Picon, assisted by Charlotte Poynton and their team, are here to welcome you and guide you through the menus. We have an excellent wine list selected by Sommelier, Petri Pentikäinen, who loves to suggest wines to match your choice of dishes.

Our restaurant 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 outstanding variety of Skye’s authentic, natural larder from land and sea. The exceptional quality, true provenance and seasonal freshness of these local ingredients, is paramount to our business ethos and always has been since Eddie and Shirley Spear first opened the restaurant in 1985.

Opening Times The Restaurant is open every day, excluding our annual period of closure from mid- December to mid-January.

Lunch is served from 12.15pm with last orders taken at 1.45pm. We begin serving lunch daily from Wednesday 23rd March 2016 until Sunday 27th November 2016. A special lunch for Mother's Day will be served on Sunday 6th March 2016.

Dinner is served from 6.15pm 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.

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 any specific dietary requirements, 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. You are seated with a great view and will soon become immersed in the whole tableau of our busy kitchen, watching the chefs 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. 

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 Skye Showcase 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 eatandstay@threechimneys.co.uk.

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. (Lunch service begins from 23rd March 2016.) 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.

Head Chef 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 of its 30 year story. To date, many superb new dishes, showing Scott's flair  for creating imaginative dishes using the best of Skye's delicious fresh produce, are  being introduced to the Menu. Even the bread and butter is improved!

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.

Scott's accomplishments and outstanding career development encouraged business owner, Shirley Spea r, to approach him about taking over the Head Chef role at The Three Chimneys. She was further impressed when she met him in Glasgow to discuss the opportunity for him to move to the Isle of Skye. There seemed no doubt in his mind that the role of Head Chef at Scotland's most iconic Restaurant was exactly the move he was seeking to make to develop his career at a top level.  

Scott has been 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 their 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. To date, Scott has relished making the trip to Dunvegan Pier, to collect the langoustines, lobster and crab for his menu. He is building his relationships with a variety of local suppliers, icluding those who can forage for wild ingredients.  He is developing exciting new dishes and already inspiring many customers, old and new, to sample the delights of modern Scottish cooking, Scott-Davies-style.  

Before making the move to Skye, Scott was invited to judge the prestigious 2015 Scottish Food & Drink Awards. He has performed at many food events and cookery demonstrations over recent years, particularly in the Fife and Dundee region. The Three Chimneys is delighted to encompass his wealth of experience and enthusiasm for cooking Scottish ingredients, taking the business into an exciting new era at the very top of the Scottish restaurant scene. 

Since joining The Three Chimneys, Scott has already won many accolades, including a listing on the Sunday Times Top 50 Restaurants in the UK, plus some excellent Press reviews.

Our menus reflect the outstanding variety of Skye's authentic, natural larder from land and sea. The exceptional quality, true provenance and seasonal freshness of these local ingredients, is paramount to our business ethos.