“It’s difficult to eat badly on Skye,” says Isabella Macdonald, owner of Kinloch Lodge (a foodie-focused hotel and previous Macdonald shooting lodge), “with sheds serving oysters straight from the loch, little coffee shops offering delicious soup, homemade bakes, and comfortable restaurants serving a relaxed fine-dining dinner.”
Having grown up in the soft, evocative Sleat Peninsula-enveloping Kinloch Lodge, Isabella learned the value of provenance long before it slipped on to trendy restaurant menus. Indeed, The Isle of Skye’s enviable array of land and sea bounty — hand-dived scallops, langoustine and freshwater oysters, venison from the hills, sheep grazing on sweet heather, marine plants and wild herbs — embodies the oft-overstretched terms locavorism and seasonality in their purest form.
