Dunvegan Pier Fishermen

Our local fisherman operate two boats, the Sealgair and the Myamber 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 lobster, 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.

Sconser Scallops

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, live in their shells, on the day of harvest and the chefs immediately get stuck into expert preparation.

www.sconserscallops.co.uk

Isle of Skye Sea Salt

Four friends set up the Isle of Skye Sea Salt Company in 2011 with the aim of producing a high quality, gourmet sea salt, with minimum impact on the beautiful environment of the island. Directors, Chris Watts and Nanette Muir decided to use a solar evaporation method utilising ponds within polytunnels which deliver about 80kg of product from each harvest.

www.isleofskyeseasalt.co.uk

Loch Eishort Mussel Culture

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.

bit.ly/2CykV7g

RJH Sports Isle of Lewis

Russell Hird provides The Three Chimneys kitchen with a regular seasonal supply of the finest Lewis Grouse and Woodcock. The majority of Lewis Woodcock are from Scandinavia and the Baltic regions. Due to the mild climate on the islands, they often stay there well into April before returning to their breeding grounds. Due to the lack of trees on the Islands, it often amazes visitors to find Woodcock out in open ground where they rest during the day before flying to their feeding grounds at dusk.

www.rjhsports.co.uk

Isle of Skye Smokehouse

The Isle of Skye Smokehouse was launched by John Corfield, whose passion for excellence came from his time working as a Chef at the Ritz Hotel and Gordon Ramsay's 3 Michelin Star Restaurant in London. Designed around a traditional Scottish cleit, the smokehouse incorporates a peat roof and stone walls. Sustainably sourced Atlantic farmed salmon is brined and infused for 24 hours, with an aromatic spice mix enhancing the salmon's natural flavour. The wood fired smokehouse is fuelled by locally sourced alder wood. This method generates the heat and smoke required for 9 hours of gentle hot smoking, which helps retain the salmon's flaky texture and unique taste.

www.skyesmokehouse.co.uk

Grahams Family Dairy

Graham’s The Family Dairy is incredibly proud to be one of The Three Chimney’s producers. From their family farm in the heart of Scotland, the award-winning business has grown through three generations of dairy farmers to become one of Scotland’s greatest food and drink successes, since setting up in Bridge of Allan in 1939.

www.grahamsfamilydairy.com

ISLE OF BARRA SNAILS

Barra's calcium rich machair meadows provide the ideal habitat for wild edible snails. Gerard MacDonald recognised their potential and set about finding a market for them. He set up Isle of Barra Snails to harvest the best of these snails by hand, with the aim of taking them to the best restaurants in prime condition. The snails have a unique flavour which they get from the mix of herbs growing wild in the machairs and from the salty marine environment. Supplying Barra snails to The Three Chimneys means the snails are perpared by top chefs and complement the locally sourced produce from the Isle of Skye and neighbouring islands.

www.facebook/barrasnails

SHORE - The Scottish Seaweed Company

SHORE’s mission is to transform seaweed into a leading source of plant-based nutrition. One that is uniquely good for our health, our community, and our planet. SHORE Seaweeds are harvested from the remote and rugged north coast of Caithness, in Scotland’s far north. A truly sustainable local super food, the SHORE team carefully cut by hand to select the best quality and allow plants to regrow. These deliciously nutritious ingredients are used in several dishes by chef Scott and the multi award-winning SHORE Seaweed Chips are also available from your room mini bar

www.shoreseaweed.com

Andy Race Fish Merchant

Based at the end of the Road to the Isles in the port of Mallaig, Andy Race Fish Merchants are renowned for producing the finest Scottish peat smoked salmon, smoked Mallaig kippers and shellfish using traditional kilns with no resort to dyes. They often supply The Three Chimneys with the delicious hake, mackerel, monkfish, salmon and sea trout.

www.andyrace.co.uk

Braehead Foods Ltd

Braehead Foods is one of Scotland’s largest independent food wholesalers and have been supplying Chefs across the UK and Europe with the finest quality ingredients for almost 30 years. Owner, Craig Stevenson is respected across the country for being in very personal contact with his clients and always going the extra mile to deliver the highest quality supplies, reliably on time. The Braehead Cook School in Kilmarnock is also thriving.

www.braeheadfoods.co.uk

Williamson Food Service

Williamson Foodservice is the North of Scotland's leading fresh fruit and vegetable distributor and full-service wholesaler. A family run business for 60 years Williamson Foodservice is trusted by Head Chef Scott Davies and all of our kitchen brigade. They have an ever-growing product range which includes, dairy, soft drinks, dry store, speciality & delicatessen.

www.williamsonfoodservice.co.uk

Macleods Skye Wholesale

The Three Chimneys have been purchasing high quality fruit and vegetables from Margaret and her team for over thirty years. For many years no wholesalers from the mainland were even prepared to deliver to Skye and so this has always been and remains a highly valued partnership.

www.skyewholesaleltd.co.uk

Lochalsh Butchers

George Macrae has been supplying The Three Chimneys with the finest meat products for over thirty years. This butcher's shop based in Kyle of Lochalsh sources all of their Beef, Pork, Venison and Lamb locally and can trace it right back to the Highland or Island croft it was reared on. When asked recently what he most appreciated about his partnership with The Three Chimneys, he joked that they have always paid him on or before time. Many a true word is spoken in jest.

www.lochalshbutchers.com

Wild Skye Foraging

Our local forager Jeff regularly supplies the Restaurant with the finest mushrooms and wild products which Skye and the Highlands of Scotland have to offer. It has taken him many years to build up an intimate knowledge of where to find the best of everything, exactly when to seek it out and to be fully aware and responsible for the integrity of the product and its food safety.

wilderskye@gmail.com

Ochil Foods Ltd

The Three Chimneys are renowned worldwide and we, Annie and John at Ochil Foods, value the trust Head Chef Scott Davies puts in us to deliver seasonal quality goods. We enjoy working together with Team Three Chimneys Skye, sourcing the best products available for them. Our emphasis being on the very best of Scotland’s larder.

www.ochilfoods.co.uk