Scotland's Isle of Skye Has Become an Unexpected Culinary Capital
The allure of the atmospheric Isle of Skye, Scotland's northernmost island of the Inner Hebrides, is by no means a secret. While the landmass is a quarter in size of the state of Delaware, the island's population swells from 10,000 to 650,000 each year to welcome intrepid travelers drawn to the island's dramatic landscapes, storied history, and rich cultural heritage.
The rugged terrain is marked by the rolling hills of the Black Cuillin mountain range, which cuts through the mist sweeping in off the sea that earns Skye its name, which charmingly translates to 'Cloud Island' in Norse. The area's cultural history and heritage is just as captivating as its landscape, drawing visitors who are eager to step back in time and connect to an ancientness that doesn't seem to exist elsewhere.
Photo: Chloe Frost Smith
Photo: Chloe Frost Smith
But in recent years, something new has been brewing in Skye. Led by once-in-a-generation talent who grew up on the island, trained in some of the best kitchens in the world, and then returned to Skye, a vibrant culinary scene has emerged. Now, among its ancient rock formations, folklore, and fairy pools, Skye has a new claim to fame: food.
How could a place 100 miles away from the nearest city become a globally renowned fine dining hot spot? Perhaps not in spite of its location, but because of it.
Food in Skye is as seasonal as it gets, by choice and also by circumstance. Anything not grown on the island is brought in from the nearest city, Inverness (still two hours away by car). The remote location disconnects restaurants from relying on global supply chains, so the chefs are deeply connected to the land.
Photo: Florence Reeves-White
Photo: Florence Reeves-White
As such, its fine dining establishments redefine extreme seasonality, with the chefs often gathering ingredients themselves. At Café Cùil, pancakes are topped with vivid yellow gorse flowers hand-picked by owner Clare Coghill. Calum Montgomery, of 4 AA-Rosette Edinbane Lodge, has been known to catch the restaurant's scallops himself. Scorrybreac's Calum Munro forages for seasonal fruits and even sea buckthorn, which can only be harvested tediously by hand, for every chocolate and buckwheat dessert he sends out—no effort is spared.
The food scene on Skye isn't only unique in its freshness where produce is concerned, it's also uncommonly friendly and familiar. While fine dining has been known to have a cut-throat reputation (I assume we've all seen The Bear?), the tight-knit food community on Skye means that many of the main players are lifelong friends, and even family. Niall Munro, founder of Birch, is Scorrybreac's Calum Munro's brother, and spent many of his summers working at the restaurant. In 2017, Niall Munro partnered with Coghill to enter the cooking show, My Kitchen Rules, where they beat out 20 other teams and further cemented the notion that Skye is no longer small fry in the global restaurant game, despite its generous and approachable ethos. If some of the stunning pottery Calum Montgomery uses in Edinbane Lodge is broken at service, he walks across the lane to Edinbane Pottery, an independent ceramics studio owned by their friends, to grab another plate.
Where to Stay
Photo: Chloe Frost Smith
Photo: Chloe Frost Smith
It's the island's unique culinary culture that draws two friends and I to Skye in early March for an off-season road trip through the island. Beckoned by the promise of less traffic at the Fairy Pools—and the hope of securing every sought-after reservation we want—the three of us head North to spend a long weekend at the enchanting Mint Croft Skye, a former crofter's house lovingly restored by architect duo James Ross Mitchell and Carolina Larrazábal into a delightful two-bedroom cottage on the Waternish peninsula.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Vogue
a day ago
- Vogue
Scotland's Isle of Skye Has Become an Unexpected Culinary Capital
The allure of the atmospheric Isle of Skye, Scotland's northernmost island of the Inner Hebrides, is by no means a secret. While the landmass is a quarter in size of the state of Delaware, the island's population swells from 10,000 to 650,000 each year to welcome intrepid travelers drawn to the island's dramatic landscapes, storied history, and rich cultural heritage. The rugged terrain is marked by the rolling hills of the Black Cuillin mountain range, which cuts through the mist sweeping in off the sea that earns Skye its name, which charmingly translates to 'Cloud Island' in Norse. The area's cultural history and heritage is just as captivating as its landscape, drawing visitors who are eager to step back in time and connect to an ancientness that doesn't seem to exist elsewhere. Photo: Chloe Frost Smith Photo: Chloe Frost Smith But in recent years, something new has been brewing in Skye. Led by once-in-a-generation talent who grew up on the island, trained in some of the best kitchens in the world, and then returned to Skye, a vibrant culinary scene has emerged. Now, among its ancient rock formations, folklore, and fairy pools, Skye has a new claim to fame: food. How could a place 100 miles away from the nearest city become a globally renowned fine dining hot spot? Perhaps not in spite of its location, but because of it. Food in Skye is as seasonal as it gets, by choice and also by circumstance. Anything not grown on the island is brought in from the nearest city, Inverness (still two hours away by car). The remote location disconnects restaurants from relying on global supply chains, so the chefs are deeply connected to the land. Photo: Florence Reeves-White Photo: Florence Reeves-White As such, its fine dining establishments redefine extreme seasonality, with the chefs often gathering ingredients themselves. At Café Cùil, pancakes are topped with vivid yellow gorse flowers hand-picked by owner Clare Coghill. Calum Montgomery, of 4 AA-Rosette Edinbane Lodge, has been known to catch the restaurant's scallops himself. Scorrybreac's Calum Munro forages for seasonal fruits and even sea buckthorn, which can only be harvested tediously by hand, for every chocolate and buckwheat dessert he sends out—no effort is spared. The food scene on Skye isn't only unique in its freshness where produce is concerned, it's also uncommonly friendly and familiar. While fine dining has been known to have a cut-throat reputation (I assume we've all seen The Bear?), the tight-knit food community on Skye means that many of the main players are lifelong friends, and even family. Niall Munro, founder of Birch, is Scorrybreac's Calum Munro's brother, and spent many of his summers working at the restaurant. In 2017, Niall Munro partnered with Coghill to enter the cooking show, My Kitchen Rules, where they beat out 20 other teams and further cemented the notion that Skye is no longer small fry in the global restaurant game, despite its generous and approachable ethos. If some of the stunning pottery Calum Montgomery uses in Edinbane Lodge is broken at service, he walks across the lane to Edinbane Pottery, an independent ceramics studio owned by their friends, to grab another plate. Where to Stay Photo: Chloe Frost Smith Photo: Chloe Frost Smith It's the island's unique culinary culture that draws two friends and I to Skye in early March for an off-season road trip through the island. Beckoned by the promise of less traffic at the Fairy Pools—and the hope of securing every sought-after reservation we want—the three of us head North to spend a long weekend at the enchanting Mint Croft Skye, a former crofter's house lovingly restored by architect duo James Ross Mitchell and Carolina Larrazábal into a delightful two-bedroom cottage on the Waternish peninsula.
Forbes
a day ago
- Forbes
This Riviera Nayarit Resort Is Hosting An Epic Summer Chef Series
Experience unique dishes some of Mexico's best chefs If you're the type of vacationer that loves to relax by the beach and indulge in delicious food, then a visit to Conrad Punta de Mita for its Summer Chef Series might be the right move for you. This line up of food-filled events will bring together renowned chefs from all over Latin America — many of which are local to Mexico — for exceptional dining experiences all summer long. These exciting guest chef dinners will be led by the chef José 'Chema' Torres and executive chef Germán Ghelfi, the creative forces behind Codex, the property's stunning signature restaurant. Beautifully designed, serving food that's just as lovely to look at (and eat) as its surroundings, the regular menu is filled with dishes that blend local flavors with rich traditions of Riviera Nayarit and contemporary techniques — this summer it's extra special with guest appearances by an array of super talented chefs. Ghelfi has a strong passion for cooking over an open flame. Having grown up in Argentina with a family farm of ingredients and proteins, the culture dictated grilling and experimentation. As a chef, he's followed that flame his entire career, and has been fortunate enough to have the opportunity to meet other chefs along the way that also focus on grilling techniques. When Ghelfi arrived at Conrad Punta de Mita over a year ago, he seized the opportunity to create a beachside event that rivaled any barbeque event in the U.S., but with Latin flair. That's how Latin Grill Masters was born. Ghelfi sees it as a chance for guests to learn about the food cultures of Latin America in a very delicious way. The Latin Grill Masters event will begin on July 2nd Guests are able to discover the flavors of Argentina, Chile, Peru, Brazil, and Mexico as renowned chefs come together for the second edition of Latin Grill Masters at Conrad Punta de Mita this July. From traditional asado to bold Amazonian spices, these chefs will showcase signature grilling techniques while offering an authentic taste of their homeland along the shores of Riviera Nayarit. This year's guest chefs include: Dario Brugnoni (Argentina), Guillermo Busquiazo (Argentina), Francisca Cortés (Chile), Christian Guarrina (Chile), Juan Ozaki (Peru), Bruno Panhoca (Brazil), and Juliana Machado (Brazil). The Latin Grill Masters event kicks off Wednesday, July 2 with a delicious dinner on the sand. On Thursday, July 3 guests can enjoy the Chefs' Take on the Taco event where creativity meets tradition — in the form of everyone's favorite food: the taco. Each participating chef will reimagine Mexico's most iconic dish, infusing it with their unique techniques and cultural influences for an extraordinary culinary showcase. Spoiler alert: not everyone will use a tortilla. On Friday, July 4, the resort will host The Grand Feast. This live-fire dining experience will showcase the art of Latin American grilling in a big bold way. All cooking will be done on an open flame and guests can move about to each grill station and interact with the chefs as they cook. Then the weekend will finish off with a Peruvian Night where chef Juan Ozaki will bring the fusion of Peruvian and Japanese flavors to life with a Nikkei-inspired evening centered around the finest local tuna. Guests will enjoy live fire cooking and a chance to interact with the visiting chefs Can't make it over July 4th weekend? All summer long Conrad Puta de Mita will be hosting chefs from across Latin America. The Summer Chef Series will feature talented guest chefs from across Mexico, each bringing their own unique approach to Latin cuisine. Chef Fernando Hernández, born in Teziutlán, Puebla, draws inspiration from his roots—corn, adobos, forest herbs, and family traditions. Trained at ICUM and shaped by a formative stage at Martín Berasategui, he leads Puebla's acclaimed Moyuelo. A San Pellegrino Young Chef semifinalist and MexBest winner, Fernando is known for elevating traditional Poblano flavors through technique and innovation. Armando Acosta, the culinary mastermind behind Archiebald, brings a passion for fine dining and a keen eye for detail to every dish. Renowned for his innovative take on classic American steakhouse cuisine, he blends tradition with modern flair to create memorable dining experiences. This Summer Series dinner will highlight innovation and tradition in every bite. Ana Dolores, the innovative chef behind Esquina Común, brings seasonal Mexican cuisine to new heights with international influences. Known for her ever-evolving menu, she highlights the freshest ingredients each season offers. Esquina Común's creative approach earned them one of Mexico's first Michelin stars. At this dinner expect the best of Mexico's culinary traditions with modern flair. Oswaldo Oliva, one of Mexico's most talented and understated chefs, brings creativity and passion to every dish. With culinary studies at Ambrosía, his focus lies in research and innovation, having opened Alelí and Lorea in Mexico City's Roma neighborhood. Known for his dedication to expressive cooking, this dinner will blend tradition and artistry in every bite. Chef José Luis Chávez, co-founder of New York's acclaimed Mission Ceviche, joins the Summer Chef Series at Conrad Punta de Mita. Venezuelan-born and Peruvian-trained, he blends culinary traditions with bold, modern creativity. Known for honoring Peruvian flavors through Nikkei and Latin American influences, he brings a unique perspective shaped by his journey across the Americas. At Codex, he will collaborate with the restaurant's chefs on a vibrant six-course menu rooted in heritage and innovation.
Travel Weekly
a day ago
- Travel Weekly
Eating and drinking my way through Riverside Luxury Cruises' culinary program
Brinley Hineman I just spent a week aboard the Riverside Debussy, sailing the Rhine River from Amsterdam to Basel, where Riverside Luxury Cruises' culinary program was front and center. This was my first time sailing with Riverside, but after enjoying lunch on its ship the Mozart at the ASTA River Cruise Expo, I already knew that its food and beverage program shined. I had been hearing buzz during the expo about the delicious meals advisors enjoyed on the Mozart. And from the moment I stepped onto the 110-passenger Debussy, when I was handed a glass of bubbling champagne, until I departed, I couldn't stop myself from indulging. At practically all hours of the day, food is available: Heaps of meats and cheese are on display, along with fresh fruits and vegetables, assortments of pastries and freshly baked cookies. Breakfast and lunch are served buffet-style with classic dishes like scrambled eggs and avocado toast, and more indulgent options like foie gras and a crab sandwich wrap topped with caviar. Food can be a hit or miss, as I learned when I ate my way through at least six ships at the River Expo. And to be sure, on the Debussy an occasional side dish may have needed some extra salt, or a citrus dessert may have needed extra sugar to balance the tartness. But I was impressed that Riverside's quality consistently hit the mark. Executive Chef Simeon Petkov, who worked on the ship when it was owned by Crystal Cruises, told me that under Riverside's management he could better flex his creativity in the kitchen, especially for those dining in the ship's Vintage Room. A standout dish, and perhaps the best bite I had on the cruise, was a perfectly cooked venison filet served with a jus made of dark chocolate and a truffle potato foam. Though that is closely followed by a comfort meal of spaetzle, loaded with cheese and topped with fresh chives, and a slice of fried duck paired with a cherry sauce. The dark chocolate jus was an unexpected twist on an otherwise classic dish, and not the first time I was surprised by one of the kitchen's creations. Our first night, I ordered beef carpaccio as an appetizer because of the description: It included mustard ice cream. It felt odd to eat an ice cream that wasn't sweet, but the cold tanginess worked well. Plus, the unusual pairing leveled up the fun. Ilija Marojevic, the hotel manager, led a wine tasting one afternoon as we sailed down the Rhine, passing wild horses drinking from the river. The theme was New World wine vs. Old World, and Marojevic pitted two European and two Californian wines against each other. Prior to this tasting experience, the only thing I could tell you about wine is that I like to drink it. But by the end of the hour, I was left with a better understanding of the differences between wines grown in France than California. I even grew to appreciate white wines, thanks to an excursion to a winery in France where I drank what I would now describe as my ideal glass of white: a Pinot Gris from Alsace. Until the next time I'm able to sail with Riverside, I'll be dreaming about that spaetzle.
