Our pioneering chef/director Michael Smith and his committed kitchen team, create dishes which reference Scotlandâ€™s rich culinary heritage and wealth of ingredients.
Our restaurant has received a great deal of international acclaim for over three decades, winning a host of awards and top accolades. We have held 3 AA red rosettes continuously for 15 years, plus awards for our wine list and outstanding food service.
Our menus reflect the outstanding variety of Skyeâ€™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.
The restaurant is open every evening for dinner from 6.15pm. Guests have the choice of our acclaimed â€˜Taste of Skyeâ€™ showcase menu or 5-course dinner menu. We also serve the showcase menu at our Kitchen Table. Our 3-course lunch menu is served Monday-Saturday 12.15-1.45pm, from mid-March until mid-November. Lunch is also served on Sundays from late May to mid-September, plus Easter and early May bank holiday weekends.
Taste of Skye Menu – Dinner
SAMPLE LUNCH MENU
SAMPLE DINNER MENU
Skye Seafood Lunch
Dinner at the Kitchen Table is a not-to-be-missed experience for anyone visiting the Isle of Skye. Diners become immersed in the whole tableau of our busy kitchen, watching the chefs in action throughout the evening, seeing their own dishes being prepared. Sometimes they are invited to participate! We serve the fantastic Taste of Skye showcase menu at the Kitchen Table â€“ with or without the wine flight selected to match every dish.
The Kitchen Table caters for a maximum of 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 very special night out.
Michael is a true advocate of Scottish gastronomy. His motivation is to deliver culinary experiences of the highest quality that truly reflect one of the worldâ€™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 CafÃ©, as senior sous chef for renowned Scottish chef Jeremy Lee. It was working with Jeremy that helped Michael to prioritise his â€˜ingredient ledâ€™ cooking approach, a notable trait, which Shirley Spear recognised when looking for someone to replace her at the helm.
Michael joined The Three Chimneys in 2004, working with Shirley prior to taking over as Head Chef in 2006. Today as Chef/Director, Michael devotes his energies to creatively evolving and progressing The Three Chimneys as a singularly unique establishment, and as an ambassador for Scottish food culture across the globe.
In 2013, Michael reached the national finals of the BBCâ€™s Great British Menu for a second time winning the coveted main course accolade. In 2012 and 2013 Michael was commissioned to provide a lavish St Andrewâ€™s Day banquet in Monaco, attended by HSH Prince Albert, and has supported Visit Scotland campaigns across Canada and the US.
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 integrity of our ingredients fuels our passion for what we do.
Our local food suppliers reflect our food philosophy by sourcing their exceptional ingredients and delivering them direct to our kitchen door. The collaborations weâ€™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. Lunch is available Monday-Saturday 12.15-1.45pm, mid-March until mid-November. Lunch is also served on Sundays from late May to mid-September, plus Easter and early May bank holiday weekends. Dinner reservations are available 6.15-9.45pm every night throughout the year, except December and January when weâ€™re closed.
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 weâ€™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 weâ€™ll need your contact details.