Skye Chefs St. Andrew’s Day Dinner 2016 A very warm WELCOME to the first….

Skye Chefs St. Andrew’s Day Dinner 2016

The historic Fifeshire town of St. Andrews was the perfect place for the idea of an Unrivalled Expertise in the Scottish Licensed Trade annual Chefs St. Andrew’s Day Dinner to be born: honouring the patron Saint of Passionate about our Product and our Service with a charity event dedicated Centre of Excellence for Staff Training to supporting a worthy cause each year.

Chef Scott Davies from The Three Chimneys has now INVERARITY MORTON brought this idea with him over the sea to Skye: “We are starting small but my hope is that this event will involve IS PROUD TO BE ASSOCIATED WITH more Skye Chefs each year, fostering community and camaraderie and that it will become a fixed event on THE SKYE CHEFS ST. ANDREW’S DAY DINNER the island’s social and charity calendar.”

Staging an event of this kind has only been made possible by the enormous generosity of our suppliers and hospitality collaborators. To everyone who has contributed we would like to express our heartfelt thanks.

All the proceeds from tonight’s dinner are being donated to kickstart the crowd-funding appeal for The Skye and Micro Abattoir which will be built in . Thankyou very much to every one of you for being here tonight.

You can register your interest in the project and make a financial pledge by visiting:

tel 0141 620 6100 www.skyelochalshabattoir.com 7 Evanton Drive fax 0141 620 6199 Thornliebank Industrial Estate InverarityMorton.com G46 8HL @InvMorton | facebook.com/InverarityMorton St. Andrew’s Day Dinner 1 Reception Dinner

Canapes: FIRST COURSE Mutton Bresaola, Crowdie, by Chef James Dixon Foraged Skye Chanterelles. Skye Venison Carpaccio, Slow Braised Motor Vessel Golden Rule Langoustine, Venison Lollipop, Parsnip Puree, Pancetta Crisp, Tarragon Mayonnaise Horseradish Foam and Redcurrant. and Watermelon. Wine: Tinhof & Co., Zweigelt 2013, Loch Harport Oysters and Misty Isle Gin. Burgenland, Austria

Sparkling Wine: Gustave Lorentz, Cremant SECOND COURSE Skye Chefs D’Alsace NV, France by Chef Calum Montgomery

St. Andrew’s Day Dinner 2016 Blow-torched twice dived Scallop. Musicians Scallop and Crab Ravioli with Welcoming Piper: Alan Mackenzie Crab and Popcorn Veloute. The creation of this Menu has been a collaborative process from Reception and After Dinner Music: this year’s four featured Chefs. Each has worked with their suppliers BlackRock Ceilidh Wine: Katie Jones, Blanc 2015, to celebrate the rich bounty of Skye produce and to share the food Languedoc, France they love cooking with you all. THIRD COURSE by Chef Scott Davies

Orbost Farm Beef. Pumpkin and Buttermilk Puree, Smoked Heather Roasted Jerusalem Artichokes.

Wine: Wakefield St. Andrews Shiraz, Clare Valley, Australia

DESSERT COURSE by Chef Jennifer Hines

Chocolate with Pear Mousse, Meringue and Rosemary.

Wine: Tramontane, Banyuls Rouge, Rousillon, France

COFFEE AND SWEETS

St. Andrew’s Day Dinner 3 This year’s featured chefs….

SCOTT DAVIES JAMES DIXON CALUM MONTGOMERY JENNIFER HINES

Head Chef Scott Davies joined The Head Chef James Dixon is the rising culinary Calum Montgomery is Head Chef at the Chef Jennifer heads up the Pastry section for Three Chimneys in June 2015 and is now star of the Sonas Group. Although a fairly exclusive Country Lodge on the Isle Chef Scott Davies at The Three Chimneys. happily settled into this once-in-a-life-time new member of the company, he is already of Skye. This seventeenth Century lodge now opportunity. He is delighted by the energy, very well known around the . operates as a restaurant with rooms, with Having studied Applied Biosciences and enthusiasm and commitment from his kitchen He has gained strong respect from local stunning views of the , Oronsay Chemistry at university, she spent ten years brigade and new LUNCH, DINNER and suppliers who love working with him in island and beyond to the Outer . working in the oil & gas sector before TASTING MENUS are constantly evolving as order to supply the freshest ingredients deciding to change direction and follow a the island’s seasons progress. The food will to his kitchen’s doorstep every day. A native of Skye, Chef Calum was first career path for which she felt more passion. continue to develop, but the ethos will remain inspired to take up professional cooking at She went back to school to retrain as a pastry the same: the absolute best of seasonal and Chef James started work in hospitality at the the age of 14, while working part-time as a chef, starting at Aberdeen College on their local produce from Skye, Land and Sea, age of fifteen, helping his mother at a small Kitchen Porter. After three years as a Chef de professional cookery course then heading creatively enhanced with the finest techniques local hotel in St Catherine’s. Always driving Partie in the Hills Hotel, he attended to The City of Glasgow College to undertake of modern and traditional Scottish cooking. his career forward, he has invested over the City of Glasgow College where he the specialist Patisserie HNC. twenty years into developing his skills, steadily completed his HND professional training. In 2013, Chef Scott competed in the BBC’s working his way up to become a head chef. He spent the next four years developing She has been working professionally as a full Masterchef: the Professionals. He was Along that road, he has managed to get a his skills at the renowned One Devonshire time pastry chef for three years and has been runner-up but the experience transformed his feel of Andrew Fairlie – Scotland’s only two Gardens, Glasgow, before accepting an lucky enough to work with some incredible confidence and forced him to define the style Michelin Star restaurant at Gleneagles. invitation to work alongside Marcello Tully in chefs along the way including Andrew Fairlie of food he wanted to create. He has loved He has also worked alongside John Kelly the Michelin Starred Kinloch Lodge, where he and Michel Roux Jr. She has trained with the playing rugby from an early age and for him – then Head Chef of Skye’s Chandlery remained for three years as senior sous chef. UK World Chocolate Master Ruth Hinks that love of team play is what a Chef’s life is restaurant at the Bosville Hotel where they and helped to create the dessert course with all about. He is forging a brilliant team here achieved the Best Scottish Restaurant Award. He received the Sous Chef of the Year Callebaut at The Scottish Chefs Conference. on the island and giving many young chefs Award, at the Scottish Hotel Awards in the opportunity to learn their trade in Now James is busy establishing his kitchen 2015. In 2016 Calum was awarded Three AA In her new role she works closely with every section of the kitchen. team at The Hotel, working closely Rosettes at Ullinish Lodge at the age of just Chef Scott to deliver his overall vision for with them to make sure they understand his twenty six and in his first position as Head The Three Chimneys menus, but this also Scott and his team have just been re-awarded vision for the brand new kitchen. For next Chef. Drawing inspiration from the stunning leaves her with plenty of scope for personal the much coveted AA Three Rosettes Award year, he hopes to establish a fully sustainable island landscapes and the abundance of fresh creativity and innovation. and were voted in at number FIVE in the Trip herb garden in the hotel grounds, just one of ingredients that are available on Skye, Calum Advisor poll of the finest restaurants in the many new ideas and features Team Skeabost attributes the Nordic influence in some of his . are working on with their wonderful new dishes to his experience working in Denmark Head Chef. with Michelin Star Chef, Wassim Halal.

4 St. Andrew’s Day Dinner St. Andrew’s Day Dinner 5 The Skye and Lochalsh Micro Abattoir Crowd Funding Appeal

In our past…. Our present dilemma…

There was a time across the Highlands and For the Skye and Lochalsh region, a producer Islands of Scotland when sustainable small wishing to have an animal slaughtered requires scale crofting and farming communities were transportation of up to 120 miles by land, or predominantly self-sufficient, co-operative and two hours by sea. As a result, the availability facilitated by small scale local facilities. In the and meaningful access to any quantity case of local meat production, each township of regional local meat products by local historically had a small slaughter house to residents, businesses and tourists is severely which their animals could be walked - zero restricted by the lack of access to regionally carbon footprint, low food miles, sustainable, accessible infrastructure. This has been the food with a traceable identity and as local as case since the closure of the last micro it gets. abattoir on Skye in the 1990’s.

Simply Flowers are delighted to support the From the 1950’s to the 1990’s, the idea of Since the closure of the last working abattoir local production was usurped by commercial, in the Skye and Lochalsh region, there has high volume, small profit margin farming. been a core group of grass roots producer Skye Chefs During this time, local slaughter facilities and consumer groups who have pursued St Andrew’s Day Dinner were closed and centralized, undermining the re-instatement of some facility or the viability of hill farm and small croft infrastructure to allow the development and meat production in remote areas. This also growth of a local meat supply chain to satisfy removed from the market meaningful access the increasing demand for ‘low carbon, food to locally produced meat products in with an identity, which is environmentally and these areas. economically sustainable in its production’. Simply Flowers by Janet Irvine-Smith T: 01471 820242 / 07710 182530

Broadford, Isle of Skye, IV49 9AB E: www.simplyflowersskye.co.uk St. Andrew’s Day Dinner 7 Through the hard work and co-operative the last 20 years this project would not dedication of many people over the years, have progressed to the current stage. a new, appropriately scaled, fit for purpose slaughter facility for the region is on the cards. For our future… It the opposite of über commercialism – indeed the mission statement is ‘to operate The Skye and Lochalsh Meat Supply Group as a service for Skye and Lochalsh meat has now secured full planning permission for producers, farmers and crofters. In doing a micro scale, fit for purpose abattoir to be so, minimizing the environmental impact, built in Portree, Isle of Skye. The Skye and and optimizing animal welfare in local meat Lochalsh Micro Abattoir will be registered and production.’ incorporated as a Benefit of the Community Co-operative with an application for The project is about going back to basics, charitable status. and providing the right solutions on a regional basis. It is about positively encouraging the The operational model is to build and agricultural, food and tourism communities maintain a slaughter facility, incinerator to co-operatively take control of what is, at and cutting plant. The throughput is to raise present, an uncertain farming future, through from 100 cows, 800 sheep and 130 pigs per the opening of new opportunities and annum to 200 cows, 4000 sheep and 130 pigs markets for which there is a demonstrated per annum. That is from 2 days of operation demand. to 5 days of operation over a 5 year period. This will create 4 eventual full time jobs – A dedication to Hector… 2 slaughtermen, 1 administrator and 1 manager. All those involved with bringing the abattoir project to fruition express gratitude to The project is costed at £1.5M, and we intend Hector MacLeod, Sconser, who died recently. to raise at least 7% of this total through local DINNER SERVED DAILY - 7.30pm for 8.00pm Without his tenacity and determination over donations, events and a crowdfunding appeal. SUNDAY LUNCHES - Noon until 2.00pm Booking essential

T: 01470 572214 E: [email protected]

Ullinish are proud to support the first

Skye Chefs St. Andrew’s Day Dinner

St. Andrew’s Day Dinner 9 Thankyou for your support… Many thanks to Scott Davies and Jennifer Hines from The Three Chimneys, James The crowdfunding appeal is being launched Dixon from the Skeabost Country House tonight at this very special dinner. The Skye Hotel and Calum Montgomery from Ullinish Chefs St. Andrew’s Day Dinner is a new idea Country Lodge for making The Skye and from Chef Scott Davies and Team Three Lochalsh Micro Abbattoir Crowd Funding Chimneys to create an annual event on the Appeal, the beneficiaries of this year’s event. Skye social and charity calendar. Anyone interested in finding out more The idea is to bring together more Skye Chefs about the Skye and Lochalsh Micro and hospitality suppliers and collaborators Abattoir project, can find us on… each year to foster a sense of community and camaraderie. In the spirit of St Andrew Facebook: all proceeds from the dinner will be donated Skye and Lochalsh Micro Abattoir to a nominated cause each year. You can also register for updates and pledge support at: www.skyelochalshabattoir.com

retreat • eat • sleep

Team Three Chimneys are proud to support the first

Skye Chefs St. Andrew’s Day Dinner

The Three Chimneys Restaurant with Rooms , Dunvegan, Isle of Skye, IV55 8ZT T: 01470 511258 E: [email protected] W: threechimneys.co.uk

SERVING THE BEST OF SKYE, LAND AND SEA St. Andrew’s Day Dinner 11 THANKS Everyone involved in creating the Skye Chefs St Andrew’s Day Dinner 2016 would like to express their sincere thanks to:

Shirley, Eddie, Paul, Sarah, Chef Scott, Chris, Isle of Skye Sea Salt Jennifer, Petri and Scott, Eva, Inverarity Morton The Three Chimneys Misty Isle Gin Anne, Ken, Jennifer, Matthew, James, Janet, Simply Flowers Jakub and Fiona, Fiona, Taste Communications Skeabost Isle of Skye Hotel Iseabal and James, Skye Candles Pam, Brian and Calum, Ullinish Country Lodge Rachael and Keith, Orbost Farm Alaistar Nicolson, Borve, Isle of Skye The Skye and Lochalsh Meat Supply Group Programme Editor: Scott Ross The Willie Murdo Fishermen Programme Designer: Tim Bremner Paul, Loch Harport Oysters Programme Printer: Peter Dunlop, Strath Print George, Kyle Butchers David and Ben, Sconser Scallops © Skye Chefs St. Andrew’s Day Dinner 2016