Seven months ago to the day, I booked dinner for two at The Three Chimneys restaurant in Colbost, Dunvegan County on the Isle of Skye. The restaurant was called a “big-splurge-on-a-small-island meal” in Rick Steves’ Great Britain guidebook, with rave reviews of the quality local Scottish cuisine and intimate, 16-table setting. We had extremely high expectations for a great night out and a great meal and were not disappointed.
Even the patio was well-decorated at The Three Chimneys.
Before dinner, Amanda and I made our way to the westernmost point of the Isle of Skye, Neist Point. Once we reached the car park, a steep path led us down to a pasture of sheep and some spectacular edge-of-the-world views. We only had time to snap a few photos: of us, the view, and a few cute baby sheep. The trip to the lighthouse and restaurant featured over 20 miles of single-track road with periodic passing places.
Amanda and I at Niest Point.
Near the western edge of the Isle of Skye.
Amanda recreates a photo from the Cliffs of Moher in Ireland, 2009.
We arrived at the restaurant shortly before 7:00, and were promptly seated and immediately saw the restaurant’s superb service in action. Amanda’s jacket was hung in the adjacent hallway; her napkin was folded and placed in her lap. Within seconds, we were brought menus and the first “nibbles” of the night, including memorable cheddar scones and wrapped smoked salmon pate.
Nibbles prior to the meal.
Our five-course meal included starter, main courses, and desserts we each chose, plus two wee tastes from the kitchen.
First Course
The first wee taste was an extremely pleasant mussel parsley bisque. The fresh soup set the stage for an excellent evening.
Amanda with our first “wee taste.”
Second Course
Amanda chose the Taliskery (Skye’s own whiskey) glazed boer goat, pasta, spiced cows cows, cucumber and mint, while I went with the Russian salad with roasted candy beatroot, broad beans, mustard leaf and seeded praline.
Third Course
For our entrees, Amanda ordered the Crowdie and squash cannelloni served with brassica (mustard plant), local cheddar and tomato. I opted for the Blade & Tongue of Black Isle Beef with mini scones, lentils, carrots, radish and ramsons. Both entrees were excellent, but Amanda’s was borderline amazing — easily one of her top five favorite entrees ever.
Blade & Tongue of Black Isle Beef.
Fourth Course
The second and final wee taste from the kitchen was a small dessert with gingerbread crumble, poached apple, and pear sorbet. It was garnished with mini edible flowers, which we’ve seen a handful of times on our trip.
Fifth Course
For dessert, Amanda selected the Dark Chocolate Mousse Tart with blaeberry sorbet. I chose the Hot Marmalade Pudding served with custard. Not surprisingly, dessert was on par with the other four courses, but the hot marmalade pudding was especially memorable. It’s been on The Three Chimneys’ menu every night since the restaurant opened 28 years ago and featured the impeccable combination of warm pudding and cool egg custard.
Identified on the menu as “The Hot Marmalade Pudding” with Drambuie Custard.
Amanda and her dark chocolate mousse.
After dinner, I insisted on a photo – with the night’s meal – in front of the restaurant.
A baby sheep was in the middle of the road on the way home.
The hour-long drive home brought occurrences of both cows and sheep crossing the road. Skye’s extremely long days allowed us to drive home as the sun set, with both kids in bed when we returned.*
* Unfortunately, Emmie woke up shortly after and remained awake for nearly four more hours.