The Three Chimneys

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The 2011/12 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2011) edition.

That a cosy restaurant set in a century old crofter’s cottage in the wildly remote northwestern corner of Skye has made it into many lists of the UK’s top restaurants is impressive. That it has also made it into global hit lists too is nothing short of miraculous. The couple working the wonders down by the shores of Loch Dunvegan in Colbost are remarkable chef Shirley Spear and her wine loving husband Eddie. Shirley may have taken some of the pressure off by bringing in head chef Michael Smith, but her passion for local produce reinvented in continuously imaginative ways never wanes. Starters include the likes of Skye smoked haddock and hot-smoked salmon with local Brunigill Farm quail egg, while remarkable Scottish seafood dishes shine amongst the mains such as grilled Mallaig skate and Sconser scallops with Orbost parsley mash, fennel Confit, surf clam & hazelnut velouté. The star of the desserts remains that legendary marmalade pudding with Drambuie custard, which is as satisfying and consistent as the Three Chimneys remains as it eases towards its third award-winning decade.