The young local talent breathing new life into the Isle of Skye's food scene

"With its dramatic, rugged mountain skyline, winding roads and ever-changing weather, the Isle of Skye has long appealed to lovers of the wild. Over the last decade, however, the largest island in the Inner Hebrides has been drawing visitors for other reasons its dynamic food and drink scene. Leading the way are young Sgitheanach (people from Skye) with a global outlook but a commitment to local, sustainable ingredients."

"If someone is coming to Skye I want them to appreciate the landscape, but also the quality of our produce, he says. Our mussels, lobster, scallops and crab are second to none. Montgomery is mindful of the past: It means everything to me to use the same produce as my ancestors. My grandpa was a lobster fisherman and we're enjoying shellfish from the same stretch of water, with the same respect for ingredients."

"I eat fat scallops hand-dived in Loch Greshornish (zero miles), and creel-caught lobster from Portree (12 miles) with vegetables, foraged herbs and edible flowers from the kitchen garden and seashore (zero miles). That connection to produce and producers is key. Last week I took a young chef out with a scallop diver so he could learn what they do. We shucked scallops straight from the water and ate them raw with a squeeze of lemon."

The Isle of Skye combines a dramatic mountain skyline, winding roads and variable weather with a developing food and drink scene. Young Sgitheanach bring a global outlook while committing to local, sustainable ingredients. Community efforts aim to create year-round jobs that encourage young people to stay on the island. Calum Montgomery showcases scallops, lobster, mussels and crab at Edinbane Lodge, sourcing shellfish from nearby waters and using vegetables, foraged herbs and edible flowers from the kitchen garden and seashore. Montgomery's A Taste of Skye menu lists distances for produce. Chefs are taken out with scallop divers to harvest and eat scallops raw. Clare Coghill represented Scotland at Tartan Week in New York serving lobster rolls.

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