Chef Clare Coghill runs Café Cùil on the Isle of Skye. She is a native, born and bred on the Scottish island, where her family have run a hotel for more than 100 years. Skye is blessed with ane exceptional range of seasonal local produce, and at Café Cùil, Clare and here team make the most of this, including foraging for wild ingredients which grow locally. If you have never tried a wild gorse flapjack (or latte) you don’t know what you are missing.
Read More40 years ago, Shirley Spear and her husband opened The Three Chimneys, a restaurant on the Isle of Skye which went on to win a Michelin star and which transformed perceptions of Scottish cooking. In this Behind the Cookbook feature, Shirley, who was the restaurants Head Chef until 2005, tells us how her interest in Scotlands culinary heritage was first awakened and how the seasonal harvest from Scotland’s fields and lochs drove the development of her menu.
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