The Three Chimneys on Skye has announced a partnership with its island neighbours, Isle of Raasay Distillery. The collaboration, running October-November, offers a brand-new paired dining experience celebrating the best in Scottish cuisine and spirits from the two iconic brands.
Three Chimneys’ Head Chef Scott Davies developed an eight course whisky pairing menu enjoyed at the kitchen table – an immersive dining experience in the heart of the restaurant kitchen – with dishes like duck fat confit salmon with foraged Skye mushrooms, accompanied by unpeated ex-Rye whiskey single cask. On select dates, an expert from Isle of Raasay Distillery will join to share the heritage, passion and processes which make their spirits so unique.
Krzysztof Dudkowski, General Manager of The Three Chimneys, said: “Since its inception a few years’ ago, we have followed the journey of Raasay with interest and enthusiasm, and it is hugely exciting for us to be working alongside the team to create a brand-new experience for guests of The Three Chimneys.
“Chef Davies and his culinary team have worked carefully with Raasay to create the delightful paired menu, and set in the heart of the kitchen, it is sure to be an unforgettable experience. We can’t wait to welcome our first guests this autumn.”
William Dobbie, Commercial Director of Isle of Raasay Distillery, said: “It’s a real honour for us to be working with the world-renowned Three Chimneys restaurant. We admire their long-standing passion and commitment for locally sourced, exceptional food and outstanding approach to hospitality – we are very excited to share this special experience with their guests in the coming months.”
