FOOD PRODUCERS AND SUPPLIERS
Our producers and suppliers from Skye, the Scottish Highlands & Islands and Scotland.
The core value of The Three Chimneys approach to the creation and service of our food and drink is to work in close and trusted partnership with the finest producers and suppliers. Most of our ingredients are sourced from Skye, from the local crofters, foragers, fisherman and farmers living within a few miles of the restaurant.
Followed now by the produce from the Scottish Highlands and Islands as well as wider sources throughout Scotland. The freshness and integrity of our source ingredients and beverages are the hallmarks of the dining experience we create.
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 Paul Green 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
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
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
