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Against the backdrop of its striking, craggy mountain vista, winding roads and constantly shifting weather, the Isle of Skye has always drawn nature enthusiasts. Over the last decade, however, the biggest island in the Inner Hebrides has been drawing visitors for other reasons – its thriving food and drink scene. Leading the way are up-and-coming Sgitheanach (Skye natives) with a international perspective but a devotion to local, sustainable ingredients. It’s also the result of an involved community keen to create rewarding, permanent jobs that encourage young people on the island.

A Passion for Local Produce

One local chef is a native of the island, and he’s passionate about highlighting the island’s produce on his menus. “For those traveling to the island I want them to appreciate the landscape, but also the superiority of our offerings,” he says. “Our mussels, lobster, scallops and crab are second to none.” Montgomery is mindful of the past: “It is profoundly important to me to use the same products as my forebears. My grandfather was a fisherman who caught lobster and we’re experiencing seafood from the identical coastal area, with the equal appreciation for ingredients.”

The chef's A Taste of Skye menu displays the distances his produce has journeyed. Guests can feast on fat scallops hand-dived in a nearby sea loch (no distance), and trapped in creels lobster from a nearby town (just a brief journey) with produce, gathered seasonings and culinary blooms from the on-site garden and beach (hyper-local). That connection to produce and suppliers is essential. “Recently I took a young chef out with a diver harvesting scallops so he could appreciate what they do. We prepared scallops straight from the water and consumed them uncooked with a squeeze of lemon. ‘This is the finest scallop I’ve ever eaten,’ he said. That’s what we want to deliver to the restaurant.”

Culinary Ambassadors

Journeying in a southerly direction, in the majesty of the mighty Cuillin mountains, another food representative for Skye, a passionate local chef, runs a popular café. In the past year the chef showcased Scottish cuisine at a celebrated international gastronomic gathering, presenting shellfish buns with whisky butter, and innovative local dishes. Her venture began her café in a different city. Returning home to Skye in recent years, a series of pop-ups demonstrated there was a demand here too.

During a meal featuring a unique beverage and delicious blood orange-cured trout, Coghill notes: “It was an achievement that I established in an urban setting, but I couldn’t do what I can do here. Sourcing fresh ingredients was a significant effort, but here the scallops come right from the ocean to my restaurant. My local fisherman only speaks to me in the native language.” Her passion for Skye’s produce, people and landscape is evident across her vibrant, creative dishes, all infused with local flavours, with a twist of local culture. “My connection to the island's heritage and tongue is so important,” she says. Patrons can use little lesson cards on the tables to pick up a few words while they dine.

A lot of us worked elsewhere. We witnessed the goods turn up far from where it was caught, and it’s nowhere near the same quality

Innovation and Tradition

Skye’s more longstanding food destinations are not resting on their laurels. A luxury lodge managed by a prominent islander in her historic residence has for many years been a foodie destination. The owner's mother publishes popular books on the nation's cuisine.

The kitchen persistently creates, with a vibrant new generation headed by an skilled culinary director. When they’re away from the stoves the chefs grow herbs and spices in the hotel glasshouse, and collect for edible weeds in the grounds and coastal plants like coastal greens and scurvygrass from the shoreline of a adjacent body of water. In autumn they pursue woodland routes to find fungi in the forest.

Guests can enjoy local scallops, pak choi and peanuts in a delicious broth; Atlantic cod with local asparagus, and chef-prepared lobster. The hotel’s nature expert accompanies visitors for experiences including wild food gathering and catch-and-release trips. “There is significant demand for hands-on opportunities from our patrons,” says the manager. “People want to come and really get to know the island and the landscape.”

Supporting the Community

The distilling sector is also playing a role in keep the younger generation on Skye, in careers that last beyond the peak tourism months. An distillery leader at a island whisky producer explains: “The fish farm was a significant local employer in the past, but now the majority of positions are mechanized. Property costs have gone up so much it’s harder for the youth to stay. The distilling business has become a vitally significant employer.”

“Distillers wanted, no experience necessary” was the notice that a young island resident saw in her community newspaper, securing her employment at the distillery. “I just took a punt,” she says, “I never thought I’d get a distillery position, but it was a dream of mine.” The employee had an interest in whisky, but no prior experience. “To be able to train onsite and learn online was amazing.” Now she is a senior distiller, assisting in teaching new distillers, and has recently created her own whisky using a specialty malt, which is developing in oak during the visit. In larger producers, that’s an honor usually given to retiring distillers. The tour facility and bistro hire many people from around the nearby region. “We meld into the community because we attracted the community here,” says a {tour guide manager|visitor experience lead|hospital