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Amidst its striking, jagged mountain vista, winding roads and ever-changing weather, the Isle of Skye has always drawn lovers of the wild. Over the last decade, though, the biggest island in the Inner Hebrides has been attracting visitors for other reasons – its vibrant food and drink scene. Leading the way are emerging Sgitheanach (local residents) with a international perspective but a devotion to regional, eco-friendly ingredients. It’s also the result of an active community eager to create good, year-round jobs that encourage young people on the island.

A Passion for Local Produce

A Skye-born restaurateur is raised on Skye, and he’s passionate about showcasing the island’s produce on his menus. “When visitors arrive on Skye I want them to appreciate the landscape, but also the excellence of our ingredients,” he says. “Shellfish like mussels, lobster, scallops and crab from our waters are second to none.” Montgomery is mindful of the past: “It means everything to me to use the same ingredients as my forebears. My grandfather was a shellfish harvester and we’re savoring crustaceans from the same stretch of water, with the equal appreciation for ingredients.”

Montgomery’s Island Flavors menu lists the travel distance his produce has travelled. Guests can feast on plump scallops dived by hand in a nearby sea loch (zero miles), and caught using traditional methods lobster from the island's capital (a short distance) with greens, foraged herbs and edible flowers from the on-site garden and coastline (locally sourced). This link to local bounty and suppliers is key. “Recently I took a apprentice out with a shellfish forager so he could learn what they do. We shucked scallops freshly harvested and enjoyed them freshly shucked with a hint of lemon juice. ‘I've never tasted a better scallop I’ve ever eaten,’ he said. That’s what we want to offer to the restaurant.”

Culinary Ambassadors

Journeying south, in the presence of the imposing Cuillin mountains, a further food representative for Skye, a passionate local chef, operates a bustling café. This year the chef showcased Scottish cuisine at a prestigious international food event, presenting lobster rolls with spirit-infused butter, and haggis quesadillas. She initially launched her café in another location. Moving back to Skye during the pandemic, a temporary events proved there was a market here too.

While enjoying a specialty drink and mouthwatering citrus-marinated fish, she explains: “I take great pride that I started in an urban setting, but I couldn’t do what I can do here. Sourcing local goods was a significant effort, but here the seafood come directly from the water to my kitchen. My creel fisherman only speaks to me in Gaelic.” Her passion for Skye’s ingredients, people and scenery is apparent across her vibrant, innovative dishes, all infused with regional tastes, with a touch of Gaelic. “The link to Gaelic culture and tongue is so important,” she says. Guests can use little lesson cards on the tables to pick up a basic terms while they dine.

A lot of us worked elsewhere. We observed the goods arrive a long way from where it was caught, and it’s simply inferior

Innovation and Tradition

Long-running culinary spots are continuing to evolve. A boutique hotel operated by a local family in her traditional property has long been a foodie destination. The family matriarch publishes well-loved books on the nation's cuisine.

The chefs persistently creates, with a dynamic emerging talent led by an skilled culinary director. When they’re not in the kitchen the chefs cultivate seasonings and flavorings in the hotel greenhouse, and forage for native plants in the grounds and coastal plants like seaside vegetation and shoreline herbs from the water's edge of a local sea inlet. In autumn they follow animal paths to find mushrooms in the woodland.

Visitors can feast on local scallops, Asian greens and peanuts in a savory dashi; Atlantic cod with Scottish asparagus, and house-smoked lobster. The hotel’s activity leader leads tours for excursions including wild food gathering and fishing. “There is significant demand for immersive activities from our visitors,” says the manager. “Guests are eager to come and really get to know the island and the natural environment.”

Supporting the Community

The spirits production is also contributing to support the younger generation on Skye, in jobs that extend past the peak tourism months. An operations manager at a island whisky producer notes: “Aquaculture was a big employer in the past, but now most of the jobs are handled by machines. Property costs have increased so much it’s harder for young people to live here. The whisky industry has become a really important employer.”

“Distillers wanted, no experience necessary” was the notice that a young local woman saw in her local paper, leading to a position at the distillery. “I decided to try,” she says, “I didn't expect I’d get a role in manufacturing, but it was a dream of mine.” The distiller had an fascination with whisky, but no formal training. “The chance to receive hands-on instruction and take online courses was amazing.” Currently she is a senior distiller, assisting in teaching new distillers, and has crafted her personal blend using a unique grain, which is aging in casks when observed. In other distilleries, that’s an privilege usually reserved for retiring distillers. The visitor centre and bistro hire a significant number from around the surrounding area. “We integrate with the community because we attracted the community here,” says a {tour guide manager|visitor experience lead|hospital