Nestled amidst the breathtaking natural beauty of the Isle of Skye, the Three Chimneys has an abundance of fresh seafood on its doorstep. 

Fresh Langoustines, Mussels, Oysters and Scallops feature throughout the menu and are harvested daily from our trusted suppliers. 

Our local fishermen operate two boats, the Sealgair and the My Amber all the way along the north Skye coast from the Macleod’s Maidens up to the Ascrib islands. On a good day they land a bountiful catch of crab and langoustines which Head Chef Scott Davies collects from the harbour just minutes after they have landed. The Three Chimneys has been partners with this family of Skye fishermen for over three decades.

David Oakes began his diving career on adrenaline fuelled adventures in underwater caves. His son Ben grew up working the boats with his father. Their first love has always been farming the sea and they have spent over thirty years cultivating the scallop species Pecten maximus. The scallops arrive at our kitchen door, alive in their shells, on the day of harvest preparation begins immediately.

Peter Macaskill was encouraged to diversify his activities as a Sleat crofter and attempt cultivating rope grown mussels in the waters of Loch Eishort. No longer subject to the ebb and flow of the tides, the mussels are feeding twenty four hours a day and protected from most predators, they develop a much fuller and flavoursome flesh. 

Enjoy the bountiful seafood that Skye has to offer at The Three Chimneys.