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Amidst its dramatic, rugged mountain vista, meandering roads and ever-changing weather, the Isle of Skye has traditionally attracted adventure seekers. Over the last decade, though, the largest island in the Inner Hebrides has been pulling in visitors for different motivations – its vibrant food and drink scene. Pioneering this movement are up-and-coming Sgitheanach (local residents) with a worldly view but a commitment to regional, sustainable ingredients. Additionally, it stems from an involved community keen to create good, all-season jobs that retain young people on the island.

A Dedication to Local Produce

Calum Montgomery is Skye born and bred, and he’s fervently focused on featuring the island’s bounty on his menus. “When visitors arrive on Skye I want them to value the scenery, but also the excellence of our produce,” he says. “Our mussels, lobster, scallops and crab are second to none.” He honors tradition: “It is profoundly important to me to use the very same ingredients as my ancestors. My grandfather was a shellfish harvester and we’re experiencing shellfish from the same stretch of water, with the equal appreciation for ingredients.”

The chef's Skye Tasting menu displays the travel distance his products has journeyed. Patrons can feast on succulent scallops dived by hand in Loch Greshornish (direct from the source), and creel-caught lobster from the island's capital (just a brief journey) with greens, foraged herbs and edible flowers from the kitchen garden and seashore (hyper-local). The relationship to local bounty and producers is crucial. “Last week I accompanied a apprentice out with a shellfish forager so he could understand what they do. We shucked scallops directly from the sea and ate them raw with a squeeze of lemon. ‘This is the finest scallop I’ve ever eaten,’ he said. That’s what we want to offer to the restaurant.”

Gastronomic Pioneers

Journeying towards the south, in the shadow of the imposing Cuillin mountains, a further culinary ambassador for Skye, an innovative restaurateur, operates a popular café. This year she promoted the nation's food at a renowned international food event, offering shellfish buns with whisky butter, and haggis quesadillas. She first started her café elsewhere. Returning home to Skye in recent years, a series of pop-ups demonstrated there was a market here too.

During a meal featuring a signature creation and mouthwatering citrus-marinated fish, the chef notes: “I’m really proud that I opened in a major city, but I found it challenging to achieve what I can do here. Getting fresh ingredients was a huge mission, but here the shellfish come directly from the water to my kitchen. My shellfish supplier only speaks to me in the traditional tongue.” Her love for Skye’s produce, people and landscape is apparent across her bright, imaginative dishes, all filled with local flavours, with a twist of traditional heritage. “My relationship to the island's heritage and dialect is deeply meaningful,” she says. Patrons can use little lesson cards on the tables to pick up a some phrases while they enjoy their meal.

Many of us worked elsewhere. We’d see the produce arrive miles from where it was landed, and it’s simply inferior

Blending Old and New

The island's established culinary spots are not resting on their laurels. A boutique hotel operated by a local family in her historic residence has for many years been a gastronomic attraction. The family matriarch writes well-loved books on the nation's cuisine.

The kitchen persistently creates, with a vibrant new generation led by an experienced head chef. When they’re taking a break from cooking the chefs cultivate herbs and spices in the hotel glasshouse, and collect for native plants in the grounds and sea herbs like sea aster and scurvygrass from the water's edge of a nearby loch. In the harvest season they track deer trails to find mushrooms in the woodland.

Guests can feast on local scallops, pak choi and legumes in a delicious stock; Shetland cod with Scottish asparagus, and chef-prepared lobster. The hotel’s activity leader accompanies visitors for experiences including wild food gathering and angling. “Guests are very interested for experiences from our patrons,” says the establishment's owner. “Visitors desire to come and really get to know the island and the natural environment.”

Beyond the Kitchen

The spirits production is also contributing to support local youth on Skye, in jobs that last beyond the peak tourism months. An distillery leader at a regional spirits maker notes: “The fish farm was a major source of jobs in the past, but now most of the jobs are mechanized. House prices have risen so much it’s harder for young people to live here. The distilling business has become a vitally significant employer.”

“Distillers wanted, no experience necessary” was the advertisement that a then 21-year-old local woman saw in her community newspaper, leading to a position at the distillery. “I just took a punt,” she says, “It was surprising I’d get a role in manufacturing, but it was a dream of mine.” The employee had an interest in whisky, but no relevant qualifications. “Having the opportunity to learn on the job and learn online was incredible.” Now she is a key team member, assisting in teaching new distillers, and has recently created her signature spirit using a specialty malt, which is aging in casks during the visit. In larger producers, that’s an privilege usually given to retiring distillers. The tasting room and coffee shop hire many people from around the surrounding area. “We become part of the community because we welcomed the community here,” says a {tour guide manager|visitor experience lead|hospital