Travel Guide To The Isle Of Skye - The Chuffed Store
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As you cross the Skye bridge and are transported onto the misty isle, put your watch in your pocket. You’re on Skye-time now.

In such dramatic surroundings auld Father Time takes a back seat in your car and the Now is all you need to focus on. That, and making sure you feed yourself well, because Skye has got you covered. Now, you’ll have ordered your twice dived scallops a couple of days in advance from Sconser Scallops. The father-and-son duo have to don their wetsuits to pick them up off the seabed and can only do this in clement weather, which has been known to be in short supply on the island.

Whilst you’re ordering your scallops, you’d be as well to contact Kev MacKinnon at Dunvegan pier who’ll sort you out with some langoustines fresh off the boat, too. As you pass through Portree, stop in and pick up as many oatcakes as you can carry from the bakery on the square, and try them smeared with butter and some jam with your morning coffee (or whisky). They also make excellent emergency rations when you get lost climbing a munro, so toss them into your knapsack, and, er, don’t actually get lost. Take a map and pay attention to it! The weather closes in fast.

On to the oyster shed behind Talisker distillery to pick up some oysters. If the weather is good, take them on to Talisker bay and have them on the beach. Make sure you have an oyster knife, though, as they are hard to open without.

After a belly full of seafood and oatcakes you’ll be wanting a drink and be thinking of bed. Have a bottle of beer from the Cuillin Brewery washed down with a nip of Drambuie, reportedly brought to the Isle by Bonnie Prince Charlie himself.

Then rest your weary bones in one of the cosy beds at Hame Hotel just outside of Dunvegan. The good folks there know all the good spots to hike, make a fire to cook on the beach and when and where to drop your line in to catch some mackerel. Talking of fish, Mitch Partridge, otherwise known as The Skye Ghillie, will take you to the best spots to hook a salmon or a trout, but also knows Skye’s wild larder and is a foraging pro.

If you’re looking to get yourself some of the tastiest Michelin-grade, wild-grazed beef, Keith Jackson at Orbost farm will have what you need. If you need some venison, Davey Urquart at Skye Game is your man to get you some of Skye’s finest.

Finally, if you want to be comfortable, pack a decent rain coat and sunscreen, wear hiking boots at all times and watch out for the midges.

Isle of Skye

www.sconserscallops.co.uk Mackenzie’s Bakery: 01478 612028 Davey Urquart: 07979 613172

Kev Mackinnon: 07515346798 www.theoysterman.co.uk www.cuillinbrewery.com www.drambuie.com hamehotel.com www.skyeghillie.com Orbost Farm: 01470 521828

 

Ruaridh Emslie is a chef that cooks in wild locations. He is currently running the sold out Skye Bothy but can cater your party up a mountain or deep in the woods. If you’d like him at your next party get in touch through his website – ruaridhemslie.com