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Amidst its striking, rugged mountain skyline, winding roads and unpredictable weather, the Isle of Skye has traditionally attracted adventure seekers. In recent years, however, the largest island in the Inner Hebrides has been attracting visitors for other reasons – its vibrant food and drink scene. At the forefront are up-and-coming Sgitheanach (people from Skye) with a worldly view but a dedication to regional, eco-friendly ingredients. Additionally, it stems from an active community eager to create good, all-season jobs that encourage young people on the island.

An Enthusiasm for Local Produce

Calum Montgomery is a native of the island, and he’s fervently focused on featuring the island’s larder on his menus. “If someone is coming to Skye I want them to appreciate the landscape, but also the superiority of our ingredients,” he says. “The local seafood including mussels, lobster, scallops and crab are unsurpassed.” He honors tradition: “It means everything to me to use the very same products as my predecessors. My granddad was a lobster fisherman and we’re enjoying seafood from the same stretch of water, with the equal appreciation for ingredients.”

Montgomery’s Island Flavors menu displays the distances his ingredients has been transported. Visitors can enjoy plump scallops hand-dived in Loch Greshornish (direct from the source), and caught using traditional methods lobster from a nearby town (just a brief journey) with greens, gathered seasonings and blossoms from the garden from the restaurant's plot and beach (hyper-local). The relationship to ingredients and growers is key. “Recently I accompanied a apprentice out with a shellfish forager so he could learn what they do. We shucked scallops straight from the water and enjoyed them freshly shucked with a squeeze of lemon. ‘That’s the best scallop I’ve ever eaten,’ he said. It is this experience that we want to bring to the restaurant.”

Culinary Ambassadors

Traveling towards the south, in the shadow of the towering Cuillin mountains, another food representative for Skye, Clare Coghill, runs a popular café. In the past year the chef represented Scotland at a renowned international gastronomic gathering, presenting shellfish buns with spirit-infused butter, and traditional Scottish fusion. She initially launched her café elsewhere. Returning home to Skye over the past period, a series of pop-ups proved there was a audience here too.

While enjoying a signature creation and delicious citrus-marinated fish, the chef shares: “I take great pride that I established in a major city, but I was unable to accomplish what I can do here. Sourcing quality produce was a significant effort, but here the scallops come right from the ocean to my restaurant. My creel fisherman only speaks to me in Gaelic.” Her affection for Skye’s ingredients, community and scenery is evident across her bright, creative dishes, all imbued with homegrown elements, with a twist of traditional heritage. “My connection to the island's heritage and dialect is so important,” she says. Visitors can use educational materials on the tables to discover a few words while they dine.

Several locals were employed in other places. We observed the goods be delivered a long way from where it was caught, and it’s simply inferior

Blending Old and New

The island's established food destinations are continuing to evolve. A charming inn operated by a heritage keeper in her historic residence has traditionally been a culinary hotspot. The family matriarch publishes celebrated books on Scottish cookery.

The culinary team regularly introduces new ideas, with a vibrant young team headed by an experienced head chef. When they’re taking a break from cooking the chefs grow herbs and spices in the hotel glasshouse, and collect for edible weeds in the grounds and sea herbs like seaside vegetation and beach plants from the shoreline of a local sea inlet. In autumn they pursue animal paths to find fungi in the woods.

Patrons can feast on Skye scallops, leafy vegetables and peanuts in a flavorful stock; premium white fish with Scottish asparagus, and restaurant-cured shellfish. The hotel’s nature expert takes guests out for activities including foraging and angling. “There’s a huge appetite for experiences from our guests,” says the manager. “Guests are eager to come and truly understand the island and the landscape.”

Supporting the Community

The whisky industry is also helping to keep local youth on Skye, in careers that extend past the peak tourism months. An production head at a island whisky producer shares: “Seafood farming was a major source of jobs in the past, but now the majority of positions are handled by machines. Property costs have risen so much it’s harder for new generations to remain. The distilling business has become a crucial employer.”

“Opportunities in distilling, training provided” was the announcement that a young island resident saw in her community newspaper, leading to a position at the whisky producer. “I decided to try,” she says, “I never thought I’d get a role in manufacturing, but it was a long-held aspiration.” She had an interest in whisky, but no relevant qualifications. “The chance to receive hands-on instruction and study digitally was transformative.” Currently she is a key team member, guiding trainees, and has crafted her own whisky using a unique grain, which is maturing in barrels when observed. In larger producers, that’s an recognition usually granted to retiring distillers. The tour facility and coffee shop employ many people from around the local peninsula. “We become part of the community because we welcomed the community here,” says a {tour guide manager|visitor experience lead|hospital