The Three Chimneys

“Well worth the long trip”, Eddie and Shirley Spear’s converted crofter’s cottage by the shores of Loch Dunvegan promises matchless Highland hospitality, a lovingly curated wine cellar and food of tingling freshness for those who venture over the sea to Skye. Everyone is transfixed by the “unique setting and incredible scenery”, but there’s also plenty to admire in the stone-walled dining room with its contemporary grey tones and food-related prints.  The kitchen sets great store by sourcing and seasonality, although “stellar” Scottish seafood is the trump card – think scorched Dunvegan langoustine tails with fermented cucumber, tempura oyster and buttermilk or halibut roasted in Douglas fir with salsify, jus gras, Iron Age pork and baby gem. Also expect excellent meat and game, from wood-fired Skye red deer with charcoal-roasted beetroot to Orbost Soay lamb with pickled winter cabbage, black garlic and bramble wine sauce, plus fine British cheeses and desserts such as hibiscus and crowdie cheesecake with wheatgrass. Best of all, book a place at the ‘chef’s table’ within the state-of-the art kitchen, then retire to the House Over-By next door – “a wonderful place to stay”.

The Three Chimneys on Skye is a fine-dining destination that people travel specifically to the island to experience, and is enviably positioned, enjoying striking rural views across the Isle of Skye. Petri, Sarah, and Head Chef Paul Green warmly welcome you to enjoy their retreat, hotel, and restaurant, serving authentic local dishes from a fresh and seasonal menu.

Head Chef Paul Green brings over 20 years of international experience to The Three Chimneys, having worked under acclaimed chefs such as Simon Rogan, Michael Smith, Martin Wishart, and Adam Reid. A native of Edinburgh and raised in the Scottish Borders, Paul began his culinary journey at The Three Chimneys as a young commis chef and now returns to lead the kitchen with a deep passion for Scottish produce and sustainability.

Paul’s menu is a celebration of Skye’s natural larder, with a focus on provenance, simplicity, and flavour. Expect dishes that highlight the island’s finest ingredients - such as natural oysters, scallops, mussels, fresh game, and locally foraged produce - presented with elegance and restraint.

An example of the seasonal menu includes scorched langoustine with cauliflower panna cotta and pickles, and Black Isle beef served with parsley and onions. Sides might feature a locally foraged salad or whipped potato with bacon jam. Tempting desserts include apple and custard parfait, and a selection of local cheeses served with oatcakes, quince, and honey.

Tis team are happy to adapt dishes to suit dietary requirements - please contact the restaurant in advance to discuss your needs. The Three Chimneys is committed to sustainability and is assessed under Green Tourism regulations, ensuring continuous improvement of the surrounding environment and community. Cyclists and walkers are welcome. With both indoor and outdoor seating, it’s the perfect place to relax and take in the breathtaking landscape of Skye.