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Land  Sea  Skye

I am currently working on a proposal for a book about food producers on the Isle of Skye and the chefs who use their produce.

The working title I have chosen is Land Sea Skye and I am hoping to approach some publishers with the finished proposal in May.

A cross between beautiful, coffee-table style photo book and cookbook, Land Sea Skye will feature some of our local producers, telling their food stories, with recipes from some of Skye’s best cooks.

LOBSTER – SCALLOP – CRAB – LANGOUSTINE – MUSSELS – SMOKED SALMON – BEEF – LAMB – VENISON – PORK – POULTRY -SALT – BLACK PUDDING – SALAD – FRUIT – VEGETABLES – FORAGED

There has been fantastic coverage in the media over the years about some of the more well-known restaurants on Skye, and how they make use of the island’s incredible natural larder. Land Sea Skye will celebrate the men and women whose hard work growing, rearing and harvesting these wonderful ingredients enables Skye’s talented chefs to create such delicious plates of food.

I am hugely grateful to the producers, chefs, and hoteliers who have so far agreed to take part in this project. Five producers have been photographed for the proposal and I will be visiting the rest very soon.

A CELEBRATION OF LOCAL FOOD

people. place. produce. plate.