The Three Chimneys & The House Over-By 22

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Eddie and Shirley Spear’s converted crofter’s cottage by the shores of Loch Dungevan 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 scenery, but there’s also plenty to admire in the refurbished dining room with its contemporary grey tones, food-related prints, tweed-covered chairs and exposed stone walls. The kitchen sets great store by sourcing and seasonality, plundering Skye’s natural larder for many of its ingredients. Local seafood is the trump card and it’s handled with great élan – think Dungaven crab with hazelnut, rye crumble, Braeburn apple and wasabi or Gigha halibut with marinated squid, pickled mussels, wild garlic and Sconser scallop. Also expect excellent meat and game, from pot-roast woodland pigeon with black pudding crumb, tarte fine of red chicory and beetroot sauce to Soay lamb with wilted lettuce, ewe’s milk cheese purée and Reform sauce. After that, the legendary hot marmalade pudding soufflé with Drambuie custard awaits, or you could bow out with some fine Scottish cheeses. Of course, you’ll be staying – so book a room in the House Over-By next door.

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