Latest news with #ThreeChimneys
Daily Record
19-05-2025
- Business
- Daily Record
Skye distillery and restaurant team up to launch new 'gastro-distillery' for summer
A distillery and a restaurant on the Isle of Skye have unveiled joint plans for a new 'gastro-distillery'. The historic Talisker distillery will join forces with renowned restaurant with rooms The Three Chimneys on the project. The businesses came together for the first time in spring 2024 to launch a pop-up dining experience at the distillery, along the shores of Loch Harport. After the success of the collaboration, the two famous firms have agreed a longer-term commitment to the venture in an effort to celebrate Skye as a world-class food and travel destination. Among Skye's most established and beloved restaurants, The Three Chimneys will now take up a permanent position at Talisker. It will showcase "the rise of the gastro-distillery", as well as reinforce the Inner Hebrides island's reputation for culinary creativity. The Three Chimneys at Talisker experience will invite visitors to immerse themselves in the rugged coastal landscape of Skye. They will enjoy locally sourced food and drink, as well as a "shared commitment to local growers, crofters, producers and craftspeople on Skye". The menus will be inspired by Talisker's unique location on the Minginish peninsula. Dishes will complement the maritime character of Talisker, with its notes of smoke, spice, peat, salt, and pepper. The Three Chimneys at Talisker's a la carte menu will be led by head chef Paul Green and his team. It will feature a variety of freshly caught langoustines, oysters, mussels and scallops, while guests can also enjoy the already famous seafood platter or locally cured meats and cheeses. Meanwhile, there will also be a range of exclusive themed evening and lunchtime events. These will showcase the best of Skye's culinary and cultural offerings. Among the events scheduled are summer barbecues and ceilidh dances. There will also be bespoke 'Made by the Sea' dining experiences, inspired by Talisker Whisky and the rich maritime heritage of Skye. For three nights only between May 22 and May 24, The Three Chimneys chefs will provide a personal and immersive 'Spring Awakening' dining experience at The Three Chimneys at Talisker. With only 16 seats available per evening, it offers an opportunity to engage with The Three Chimneys' chefs as they present a carefully curated tasting menu that celebrates the flavours of spring. Managing Director of The Wee Hotel Company, which owns The Three Chimneys on Skye, Brett Davidge commented: "We've been overwhelmed by the fantastic response to The Three Chimneys at Talisker dining experience since launching the venture with the distillery in 2024. "We're now looking forward to elevating the concept even further and leading the rise of the gastro-distillery on Skye. "The ethos of both the Three Chimneys and Talisker are rooted in local produce and the communities that make the Isle of Skye. With this in mind, The Three Chimneys at Talisker will continue to celebrate the best of Skye, Land and Sea.' Talisker Brand Home Manager Leigh Aitken added: "It's been a privilege to work with the incredibly talented team at The Three Chimneys to bring this partnership to life, offering guests a new dimension to their experience with us. The feedback we've received has affirmed that we've created something special together. The perfect Scottish beach near 'best fish and chips in the world' View gallery "At Talisker we're fortunate to be able to host people from all over the world, from Carbost to California, and we're proud to be playing our part in cementing Skye as a must visit destination for food and whisky lovers by extending this partnership." The newly designed waterfront venue at Talisker provides space for up to 40 diners. Advance online bookings of up to eight people per table are welcomed, with larger and exclusive use bookings accepted by prior arrangement.
The Courier
23-04-2025
- The Courier
Wild flavours and rugged charm at Perthshire's Old Manse of Blair
When a restaurant leaves you dreaming about your next visit before you've even digested your last meal, it's doing something right – and for me, that place is the Old Manse of Blair. Set in the rolling beauty of Highland Perthshire, I'd been looking for an excuse to return since my last visit, and Mother's Day provided the perfect one. The journey there was as much a part of the experience as the meal itself. We set off from Fife, taking our time and soaking in the spring sunshine. A nostalgic pitstop at Killiecrankie – a place rich with childhood memories of squirrel-spotting and Jacobite tales – brought a charming start to the day. After a cuppa at the visitor centre café, we wound our way up to Blair Atholl, where the Old Manse of Blair awaited us for a 2pm booking. Approaching the Old Manse of Blair, which was recently added to the Michelin Guide 2025, feels like arriving at a country estate from a bygone era. Surrounded by peaceful hills, ancient forests, and fronted by a field of gorgeous Highland cows, it's a scene straight from a postcard. Birds flitted overhead as we stepped inside the beautifully restored building – a labour of love that has retained all its stately character while offering modern comfort and elegance. It was great to return under the culinary leadership of Scott Davies, formerly of the celebrated Three Chimneys on Skye. I'd interviewed Scott last year, and I still remembered the dish he served – a smoked salmon creation with an unforgettable forest tea. To my delight, it was on the Mother's Day menu, and I couldn't wait for my mum – a former chef herself – to try it. We were seated in the airy orangery, a stunning space that bridges the indoor luxury and the wild outdoors. We toasted with glasses of excellent champagne, befitting the occasion. Then came the dish I'd been waiting for: hot and cold smoked salmon, delicately presented with Jerusalem artichoke, radish, spruce oil, and that incredible forest tea – now served in its own little whisky glass rather than poured on the fish. The tea, more of a rich and fragrant broth than anything leafy, had the depth of a meat stock without a trace of meat. Its umami warmth came from foraged mushrooms, bringing the very soul of the forest into the glass. It was both sophisticated and deeply comforting – a genuine highlight of the meal. Even the bread course stood out. As someone who's gluten-free, I'm used to the usual sad freezer fare, but here? I was served what seemed to be freshly baked gluten-free bread, paired with a heavenly mushroom and miso butter. My mum had the Wasted Degrees amber rye sourdough, made with local beer, and also raved about it. When even the butter is a conversation starter, you know you're in good hands. For mains, I chose the North Sea roasted cod, which came with purple sprouting broccoli, charred cucumber, almonds, sweet pickled onion, fermented chilli sauce, and dill oil. The fish was perfectly cooked – fresh, flaky, and so soft it barely needed a knife. The fermented chilli brought a gentle hum of heat, balanced by delicious vegetables and aromatic oil. Mum opted for a trio of hogget – rump, belly, and rib – paired with mint hedgerow ketchup, elderberry sauce, and wild herb pesto. The portion was so generous she ended up taking some home, but not before thoroughly enjoying the beautifully cooked, wonderfully flavoured meat and its lively accompaniments. The staff were another highlight. The maître d' and waiter were knowledgeable, relaxed, and full of good humour. Despite the fine-dining calibre of the meal, the atmosphere was unpretentious and warm. For dessert, I chose the decadent Maranon 70% chocolate tart (which they gladly made gluten-free), topped with hazelnut crumble, praline, and the dreamiest double milk ice cream. Rich, indulgent, but not overwhelming – it was a perfect finale. Mum's dessert was a theatrical event: a parcel of forced rhubarb delights, hiding sponge, ginger beer and sorbet, all tied together with hay-smoked custard and chilli sugar. Each spoonful revealed a new texture or taste. After our meal, we explored the drawing rooms of the Old Manse. Each space is tastefully decorated with bold artwork, plush furnishings, and splashes of colour that speak of contemporary luxury within a historic shell. We found a piano in one room where Mum played the one tune she knows. Outside, we wandered the grounds in the spring sunshine, greeting the Highland cows before heading off. It was the kind of day that lingers with you – a perfect blend of food, family, and the unique charm of Highland hospitality. There's also the enticing option to stay overnight at the Old Manse, which offers boutique rooms and other accommodation options across the estate. It's the sort of place that beckons for a summer return – long days, wild walks, and more of Scott Davies' culinary wizardry. For £65 each I thought the price was worth the wonderful food and the stunning setting. I'd encourage anyone who enjoys an innovative and delicious meal to take the beautiful drive to The Old Manse of Blair. You can also arrange to be collected from Blair Atholl train station by contacting the hotel – or even better, stay the night! Address: Blair Atholl, PH18 5TN Telephone: 01796 48 33 44 Website: Price: £65 each for 3 courses plus bread Accessible: Yes Dog Friendly: In some areas Food: 5/5 Service: 5/5 Surroundings: 5/5
