A tasty rhubarb soufflé with oat crumble recipe

Scott Davies, head chef at the Three Chimneys on Skye, shares a delicious dessert recipe with Scottish Field.

There, the menu changes every month, based on what is in season.

Scott said: ‘As soon as a grower walks through the door with something, it’s usually on the menu that night. We have direct contact with all the farmers, fishermen and growers as well, so we always know what they’ve got.

‘From the end of October to February, the shellfish is absolutely fantastic.’

Any advice for aspiring chefs? ‘It’s one of these things you have to be really passionate about,’ he says. ‘You have to have a real love for the job, but it’s really rewarding.’

This recipe originally appeared in Scottish Field’s August 2016 issue.