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The Bosville is bang in the middle of Portree, above the small town’s natural harbour. Residents & non-residents alike have two eating options here: a straightforward bistro (steamed mussels
Thai style to start, then perhaps pan-seared trout to follow) or the more formal Chandlery, a small dining room where chef & cookery book author John Kelly runs the show. With pigeon, pork,
& lamb on the menu it is not exclusively fishy but some of the seafood comes from Skye waters which would be a shame to miss. Starters include hand-dived scallops from Sligachan on creamed baby
fennel, watercress sauce, with black pudding lardons; also crab from Bracadale in an elaborate salad with local duck eggs from Edinbane. A typical main would be butter poached halibut with many
Francophile trimmings & saffron-shellfish broth. “Tea & Scones” is a fun way to finish (vanilla scones with creme fraiche, berries, Earl Grey syrup & strawberry sorbet) although the
Scottish cheeses are pretty good too.
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