Our History

From Humble Beginnings to Culinary Excellence

The Three Chimneys stands today as an acclaimed fine dining destination, but our story begins with remarkably modest roots. Originally a simple whitewashed cottage nestled on the shores of Loch Dunvegan, this historic building once served as a village shop for the local community of Colbost.

The Birth of a Culinary Tradition

In the 1960s, the cottage found new purpose when Peter MacAskill inherited it. His wife Joy transformed the village shop into a charming tea room, giving it the name that would become legendary: The Three Chimneys.

What began as a quaint tea service soon evolved into a celebration of local cuisine. Joy began serving light lunches showcasing the island's natural bounty, with local fishermen delivering freshly caught lobsters, cod, haddock, and mackerel directly to the door.

As Joy recalls: "It was mostly all fish and seafood, very little else - lobster salad, salmon salad, cod and mackerel. Mackerel and chips was priced at 80p at the time."

Even in these early days, The Three Chimneys established a philosophy that would define its future: honoring local produce, served simply to highlight the ingredients' natural flavors.

A Vision Takes Shape

In 1985, a pivotal chapter began when Shirley and Eddie Spears purchased the business. Having visited as customers, they were inspired to create a bistro-style restaurant that would champion Scottish cuisine and the country's rich culinary heritage.

Under their passionate leadership spanning 35 years, The Three Chimneys flourished, collecting over 30 major awards and establishing itself as a beacon of fine dining. In 2010, renowned food critic Frank Bruni named it among his top five favorite restaurants in the world.

Growth and Evolution

The restaurant reached another milestone in 1999 with the construction of The House Over-By, which expanded the restaurant and added six luxurious suites. This development enabled year-round operation and marked an exciting new chapter in The Three Chimneys' story.

A New Era

In 2019, after more than three decades of dedicated stewardship, Shirley and Eddie passed the torch to The Wee Hotel Company, under the visionary leadership of Gordon Campbell Gray. The founding philosophy—celebrating the finest Scottish ingredients with skill and respect—remains at the heart of everything we do.

Looking Forward While Honoring Our Past

2025 marks another significant moment in our journey, as we welcome back Paul Green as Head Chef. Having previously worked under Michael Smith, Paul now oversees both the original Three Chimneys and our new venture at the historic Talisker Distillery.

His return represents our commitment to honoring tradition while embracing innovation—continuing the legacy that has made The Three Chimneys a world-renowned culinary destination that proudly represents the Isle of Skye and Scotland to the world.