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Amidst its striking, jagged mountain vista, curving roads and constantly shifting weather, the Isle of Skye has always drawn lovers of the wild. Over the last decade, however, the largest island in the Inner Hebrides has been drawing visitors for different motivations – its vibrant food and drink scene. At the forefront are emerging Sgitheanach (Skye natives) with a international perspective but a devotion to homegrown, sustainable ingredients. Additionally, it stems from an engaged community determined to create rewarding, permanent jobs that encourage young people on the island.

A Passion for Local Produce

Calum Montgomery is a native of the island, and he’s fervently focused on highlighting the island’s bounty on his menus. “When visitors arrive on Skye I want them to value the scenery, but also the quality 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 same ingredients as my forebears. My grandfather was a lobster fisherman and we’re savoring shellfish from the exact same sea lochs, with the identical reverence for ingredients.”

The chef's Skye Tasting menu details the distances his ingredients has travelled. Patrons can sample succulent scallops harvested manually in a nearby sea loch (no distance), and trapped in creels lobster from the island's capital (just a brief journey) with greens, wild herbs and edible flowers from the kitchen garden and coastline (zero miles). The relationship to local bounty and suppliers is crucial. “Last week I accompanied a junior cook out with a scallop diver so he could learn what they do. We opened scallops directly from the sea and consumed them uncooked with a hint of lemon juice. ‘I've never tasted a better scallop I’ve ever eaten,’ he said. It is this experience that we want to bring to the restaurant.”

Culinary Ambassadors

Traveling in a southerly direction, in the presence of the imposing Cuillin mountains, a further gastronomic advocate for Skye, a passionate local chef, operates a popular café. This year she promoted the nation's food at a prestigious international gastronomic gathering, presenting shellfish buns with spirit-infused butter, and traditional Scottish fusion. She first started her café in another location. Coming back to Skye in recent years, a short-term residencies revealed there was a market here too.

Over a unique beverage and mouthwatering citrus-marinated fish, the chef notes: “It was an achievement that I opened elsewhere, but I found it challenging to achieve what I can do here. Procuring quality produce was a huge mission, but here the shellfish come straight from the sea to my restaurant. My shellfish supplier only speaks to me in Gaelic.” Her passion for Skye’s ingredients, community and scenery is clear across her bright, imaginative dishes, all imbued with regional tastes, with a touch of Gaelic. “My connection to Gaelic culture and language is deeply meaningful,” she says. Visitors can use informative placemats on the tables to discover a basic terms while they eat.

A lot of us were employed in other places. We observed the produce be delivered far from where it was caught, and it’s just not as good

Honoring Heritage with Creativity

The island's established culinary spots are continuing to evolve. A charming inn operated by a heritage keeper in her traditional property has for many years been a culinary hotspot. The family matriarch authors well-loved books on Scottish cookery.

The chefs continues to innovate, with a dynamic young team headed by an experienced head chef. When they’re taking a break from cooking the chefs nurture culinary plants in the hotel growing space, and forage for edible weeds in the landscaped areas and sea herbs like seaside vegetation and shoreline herbs from the water's edge of a adjacent body of water. In autumn they track deer trails to find wild mushrooms in the woodland.

Visitors can sample Skye scallops, pak choi and peanuts in a flavorful stock; Shetland cod with local asparagus, and house-smoked lobster. The hotel’s activity leader leads tours for experiences including wild food gathering and fishing. “Guests are very interested for experiences from our guests,” says the establishment's owner. “People want to come and truly understand the island and the natural environment.”

Supporting the Community

The spirits production is also helping to keep the younger generation on Skye, in employment that last beyond the summer period. An production head at a regional spirits maker shares: “Aquaculture was a major source of jobs in the past, but now the majority of positions are automated. Property costs have increased so much it’s more difficult for new generations to stay. The whisky industry has become a really important employer.”

“Distillers wanted, no experience necessary” was the advertisement that a recently graduated island resident noticed in her community newspaper, landing her a job at the whisky producer. “I took a chance,” she says, “I never thought I’d get a role in manufacturing, but it was a personal goal.” The distiller had an fascination with whisky, but no prior experience. “The chance to learn on the job and learn online was amazing.” Now she is a key team member, helping to train trainees, and has developed her personal blend using a unique grain, which is developing in oak during the visit. In different facilities, that’s an honor usually reserved for retiring distillers. The tour facility and bistro hire a significant number from around the surrounding area. “We integrate with the community because we brought the community here,” says a {tour guide manager|visitor experience lead|hospital