Tasty trout at the heart of this delicious recipe

Nature’s way is the best way, according to Scott Davies, head chef at the Three Chimneys on Skye.

Scott learned some of his trade in Australia. A career Down Under might have beckoned had a visa issue not cropped up.

Luckily for foodies here, Scott returned to Scotland to a job at Glenapp Castle.

‘I worked there with Adam Stokes for a season because I felt my pastry wasn’t strong enough. I really enjoyed it.’

A move back to St Andrews and the Rusacks Hotel saw Scott take the restaurant from one rosette to three during his tenure as head chef.

Seasonal produce is at the heart of his cooking, in keeping with the ethos at the Three Chimneys. ‘The rule is that we go to Skye first.
‘If the quality is there, we go for it; if not, we go to Scotland. The food’s a mix of Scottish and French, but just looking at the landscape and the produce we have, it’s very Nordic and Scandinavian – so smoking, pickling, fermenting, using ash in cooking. It’s got a big mix.’

This recipe originally featured in Scottish Field’s August 2016 edition.