World's Best Restaurant Gets Even Better

State of the art complex applauded by tourism minister
 
Sept. 14, 2011 - PRLog -- Three Chimneys Development
The Three Chimneys restaurant at Colbost on the Isle of Skye, Scotland is delighted to announce that their new state of the art kitchen complex has been completed. After two years of construction and an investment of over £250,000, the innovative professional kitchen has now been completed and is fully functional.
Fergus Ewing, MSP and Minister for Enterprise, Energy and Tourism congratulated all concerned. He said ‘The Three Chimneys has long been famed for its magnificent cuisine across Scotland and further afield. I warmly applaud this investment and the continued growth and employment in this rural part of Skye’. He concluded ‘I’m sure Shirley, Eddie, Michael and the whole Three Chimneys team will continue to fly the flag for Scottish culinary excellence worldwide for many years to come. I look forward to being able to meet them personally and of course sampling their outstanding menu’.    
To mark this considerable milestone in the history of one of Scotland’s most iconic and best loved restaurants, Head Chef Michael Smith is inviting visitors to join him at 10.30am on this Saturday (17th September) during Scottish Food & Drink Fortnight. As part of the kitchen development, a new demonstration area has been created allowing guests to be at the heart of the culinary action. This area has been carefully designed to create an informal setting where guests can chat to Michael about any aspect of his work, including details about his use of fresh and local ingredients from Skye and also about his own background and what continues to inspire him to be one of the leading culinary figures in the country. Michael’s team of professional chefs will provide a fascinating backdrop to the demo. He said ‘I’m thrilled that I can officially open the new kitchen complex to the public by holding these cooking demonstrations. Seeing the architects plan was one thing, but now they are reality, I couldn’t be more delighted to be able to share some of the secrets that have made the Three Chimneys rightly famous worldwide’. He added ‘Over the years, we have had enquiries about cookery demonstrations and I’m delighted to finally be able to meet the demand.’  
Known as an inspirational raconteur, the demonstrations promise to be not only a unique opportunity to pick up cooking and recipe ideas, but also a thoroughly entertaining morning. Guests will be able to see him prepare and cook the Three Chimneys favourite West Coast Fish Soup and Buttermilk Scones, which will then be served as part of a 2 or 3 course lunch in the restaurant. There will be a further opportunity to meet Michael after lunch to compare notes and discuss the dishes after tasting.  
To maintain an intimate atmosphere, guest numbers are restricted to just 12 on each day. Therefore, early booking is essential. Those who wish to attend this event should make a lunch reservation for the day and inform The Three Chimneys if they wish to attend the demo as well.  
The development has doubled the size of the kitchen to include an expanded range of cooking equipment, work space and storage, including a large walk-in chill-room. It also created a small amount of extra space within the restaurant itself which now covers the whole of the ground floor of the original croft house: the interior of which has hardly altered from its earlier years and so will continue to be much loved by visitors from all over the world.
The Three Chimneys is now a major employer in North West Skye with total staff numbers in excess of forty. The kitchen team is the backbone of the operation and has expanded to twelve, a significant change from the early days when the owner and Scotland’s most vocal advocate of Scotland’s food and drink industry Shirley Spear started with just one assistant. Shirley said ‘When we first opened our doors 27 years ago, I could not have dreamed of having such fantastic facilities and to be able to offer world class Scottish cuisine at such a level’. She added ‘Despite this wonderful new kitchen and demo area, the philosophy of the Three Chimneys remains the same – to use the very best of locally sourced Scottish ingredients and treat them with the utmost respect. This is the cornerstone of what we do at the Three Chimneys and this policy has served us well over the past 27 years. Scotland is a world-class food and drink producer of every kind. The Isle of Skye’s fresh seafood, beef and lamb are quite literally the best that money can buy, especially when they are eaten here, where they belong, without having to travel long distances to market.  This is a passion of mine, shared by Michael Smith since he took over from myself in the kitchen 6 years ago.  We will always go out of our way to champion Scotland as a nation of outstanding food and drink’      
Eddie and Shirley Spear took over The Three Chimneys exactly twenty seven years ago when they made a decisive lifestyle change and moved with their young children to the remote corner of north west Skye from Croydon, in the south east of England. They had no  experience of running a restaurant, but had romantic ideals of owning a small, welcoming bistro that would be proud of highlighting all that was best about Scotland and Scottish ingredients.  The restaurant started life as a tearoom, growing to become a restaurant with the addition of a kitchen extension in the late 70s. After a complete make-over during the winter of 1984, the Spears’ new venture finally opened on 1st April 1985 and after a stuttering start, slowly grew to become a favourite destination for many, mostly Scottish, customers.
The Three Chimneys has been the recipient of many major awards over the years and has been named as being one of the top 5 restaurants in the world by globally respected and Pulitzer Prize winning critic Frank Bruni.
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Issued on behalf of The Three Chimneys by McKay Media


Notes to Editors:
1   The Three Chimneys. Further info available – www.threechimneys.co.uk   01470 511258
2   Shirley Spear and or Michael Smith are available for comment/interview via BBC Portree ISDN studio, or telephone.
3   Stunning high res images available.

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