Yes, I’ve been terribly delinquent in posting. BUT! (and isn’t there always a “but”?) I do have a good excuse. Mr. Kitchen and I are finally legally a Mr. & Mrs.! We were wed in a beautiful ceremony in upstate New York, and afterwards, we whisked ourselves away for a truly amazing honeymoon in London and Scotland. What’s this got to do with food (other than providing an excuse for not posting)? While on our honeymoon, we had two of the best meals we’ve ever had. You know that cliche that food in the U.K. is boring and bland? Don’t you believe it.
One was a gift from our darling bridesmaids — dinner for two at Ramsay’s at Claridge’s in London. I wish that we had had the opportunity to take photos of our dishes, cause let me tell you — nobody plates like Gordon Ramsay. The dining room, surprisingly, wasn’t overly stuffy, despite being located in the veritable institution of class that is Claridge’s. We ate ourselves silly through three courses that had us tasting roasted loin of rabbit, thai-spiced lobster ravioli, a delectable roast loin of pork, a light and delicate john dorry and desserts that knocked our socks off — a dark chocolate, raspberry and praline sphere, and a gingerbread souffle with a blackcurrant sorbet for my hubby. I can’t even begin to describe how beautifully blended each dish was — flavors were in turns surprising and comforting, but always balanced. Fine dining in London is no joke. Watching our servers was like watching the ballet – everyone flowing together, mostly in groups, in what I swear were synchronized steps.
Mr. Kitchen and I are sightseeing types — we’re not prone to lying on beaches. We love history and exploring a new city is a past-time that we both have really enjoyed. (Except driving in said new cities. That one nearly ended our marriage before it really got started.) We had run ourselves pretty ragged running around London and then Scotland, until we got to Skye, which is the. most. beautiful. place. on. earth. Yes. Each word needed its own punctuation. It’s that damn gorgeous. And the seafood! If you like seafood, I’m convinced you’ll never find better than on that island.
Some of the island looks like this.
And where we were staying? It looked like this.
We spent two nights there, relaxing and taking in the beautiful countryside. Little did we know, one of the top 35 restaurants in the world was just down the road in the middle of nowhere. The Three Chimneys is completely unassuming. You’d never know it was there and you’d definitely never expect a fine dining experience that is equal parts sophisticated and warm and welcoming. Everyone there was incredibly friendly, but the restaurant itself offers truly superb service. When the chef, Michael Smith, found out we were traveling from New York on our honeymoon, he invited us to come chat with him in the kitchen at the end of the night. I almost keeled over! I immediately bought two of his cookbooks, and he signed them both and then gave us copies of the night’s menu. We did manage to sneak some photos with our phones of our dishes — Sadly, they don’t do the meal justice. We did the seven course tasting menu, which is not for the faint of heart. All of the food is locally sourced and really, it’s worth the trip to Skye alone for a meal here. At one point, halfway through dessert, I turned to Mr. Kitchen and said, “I don’t think I can do it. I just don’t think I can finish.” Mr. Kitchen, who was well into a fine Talisker, said, “Oh you’re gonna man up and finish that dessert because that’s a Drambuie dipping sauce. I said Drambuieeee!” When our server came to ask if we had finished, I gave him a pitiful look and said, “My husband said I need to man up and finish this. I’m gonna need another minute.” He returned a few minutes later with a plate of mini desserts. He was evil. In the best way possible.
I present below, the menu and photos of most of our courses, from The Three Chimneys. Next up — I try my hand at jelly doughnuts and I discover the beauty of a nutella mousse!
An Amouse Bouche Terrine of Seafood (this wasn’t on the menu, it was a surprise first course)
Armadale Mackarel Tartare with Tattie Scones, Glendale Mesculun & Apple
Crab Risotto with Shellfish Essence and Truckle Wafer
A Selection of Broadford Cold & Hot Smoked with Farm Quail Egg
Sconser King Scallop with Hazlenut Crust, Split Pea & Ham Hough Purry
(Sadly, no photo – we were too busy eating to take the photo)
Three Loch Harport Oysters with Cucumber & Mint Jelly, Homemade Creme Fraiche & Loch Etive Trout Caviar
(served with ice cold vodka)
Roast Fillet & Shredded Shin of Lochlash Beef with Pearl Barley and Totaig Vegetable Broth, Horseradish
Dessert — Hot Marmalade Pudding Souffle with Drambuie Syrup and Mealie Ice Cream