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Amidst its striking, jagged mountain panorama, curving roads and constantly shifting weather, the Isle of Skye has always drawn nature enthusiasts. During the past ten years, however, the most expansive island in the Inner Hebrides has been drawing visitors for different motivations – its dynamic food and drink scene. At the forefront are emerging Sgitheanach (people from Skye) with a international perspective but a devotion to regional, sustainable ingredients. Additionally, it stems from an engaged community determined to create rewarding, permanent jobs that retain young people on the island.

A Dedication to Local Produce

A Skye-born restaurateur is Skye born and bred, and he’s deeply committed to highlighting the island’s larder on his menus. “If someone is coming to Skye I want them to cherish the landscape, but also the excellence of our ingredients,” he says. “Shellfish like mussels, lobster, scallops and crab from our waters are the best available.” Montgomery is mindful of the past: “It holds great significance for me to use the very same products as my forebears. My grandfather was a lobster fisherman and we’re savoring shellfish from the same stretch of water, with the identical reverence for ingredients.”

His Island Flavors menu displays the travel distance his products has been transported. Visitors can feast on plump scallops harvested manually in a nearby sea loch (no distance), and trapped in creels lobster from Portree (just a brief journey) with greens, foraged herbs and edible flowers from the kitchen garden and coastline (locally sourced). The relationship to produce and growers is crucial. “A short while ago I took a apprentice out with a scallop diver so he could learn what they do. We prepared scallops directly from the sea and enjoyed them freshly shucked with a squeeze of lemon. ‘This is the finest scallop I’ve ever eaten,’ he said. That’s what we want to bring to the restaurant.”

Food Champions

Traveling towards the south, in the majesty of the mighty Cuillin mountains, a further food representative for Skye, Clare Coghill, operates a bustling café. In the past year Coghill represented Scotland at a prestigious international food event, presenting seafood sandwiches with spirit-infused butter, and haggis quesadillas. She first started her café elsewhere. Coming back to Skye during the pandemic, a temporary events proved there was a audience here too.

While enjoying a specialty drink and exquisite trout cured with blood orange, Coghill shares: “I’m really proud that I established in an urban setting, but I found it challenging to achieve what I can do here. Procuring fresh ingredients was a significant effort, but here the shellfish come straight from the sea to my door. My shellfish supplier only speaks to me in Gaelic.” Her affection for Skye’s produce, community and scenery is clear across her colourful, creative dishes, all filled with local flavours, with a hint of Gaelic. “My relationship to local traditions and tongue is incredibly significant,” she says. Visitors can use informative placemats on the tables to learn a some phrases while they dine.

Many of us had jobs off the island. We’d see the goods be delivered a long way from where it was caught, and it’s just not as good

Honoring Heritage with Creativity

Skye’s more longstanding food destinations are not resting on their laurels. A charming inn managed by a prominent islander in her family’s ancestral home has for many years been a culinary hotspot. The owner's mother publishes well-loved books on Scottish cookery.

The kitchen continues to innovate, with a vibrant emerging talent headed by an skilled culinary director. When they’re taking a break from cooking the chefs nurture herbs and spices in the hotel growing space, and forage for native plants in the gardens and sea herbs like sea aster and beach plants from the coast of a nearby loch. In autumn they follow woodland routes to find wild mushrooms in the woods.

Visitors can feast on local scallops, leafy vegetables and peanuts in a savory dashi; Shetland cod with seasonal spears, and restaurant-cured shellfish. The hotel’s outdoor guide accompanies visitors for activities including foraging and fishing. “Guests are very interested for experiences from our visitors,” says the hotel representative. “Visitors desire to come and deeply experience the island and the natural environment.”

Supporting the Community

The spirits production is also helping to support local youth on Skye, in employment that continue outside the peak tourism months. An operations manager at a regional spirits maker shares: “The fish farm was a major source of jobs in the past, but now many roles are handled by machines. Real estate values have risen so much it’s challenging for the youth to stay. The whisky industry has become a crucial employer.”

“Jobs available for aspiring distillers” was the notice that a recently graduated island resident noticed in her community newspaper, securing her employment at the spirits facility. “I just took a punt,” she says, “I didn't expect I’d get a production job, but it was a dream of mine.” The employee had an curiosity about whisky, but no prior experience. “Having the opportunity to receive hands-on instruction and take online courses was transformative.” Now she is a experienced production lead, helping to train new distillers, and has recently created her personal blend using a specialty malt, which is aging in casks when observed. In different facilities, that’s an privilege usually reserved for retiring distillers. The tasting room and cafe provide jobs for many people from around the nearby region. “We become part of the community because we welcomed the community here,” says a {tour guide manager|visitor experience lead|hospital