ナイジェラ・ローソンのインスタグラム(nigellalawson) - 9月15日 21時45分

And then came the food – food that showed that chef @scott_threechimneys has a true and lovely gift, whose cooking is not about garnering applause, but about the joy of it all. I can’t say it’s a simple menu, but nothing he or his great team of chefs did distracted from the gloriousness of the ingredients: eating was a lesson in balance and bliss! I couldn’t resist ordering some Loch Creran oysters with seaweed vinegar to eat while we studied the rest of the menu, and they were transportingly good. I know I said in an earlier post that I like my oysters with nothing else added, but that seaweed vinegar was a revelation. And once I’d established I wanted to eat anything this genius wanted to put on the menu, I went wild and ordered the Alder smoked trout – incredible fish, smoked with a light hand – with smoked mussel ketchup, Douglas Fir oil and pickled herring ice cream. And yes, I did say pickled herring ice cream! If you think of actual ice cream, it does sound frightening, but what you have to conjure up in your mind or senses is a frozen cloud of creamy sharpness, super-tangy but rounded at the same time. I thought it would be worth trying if only for its comic potential, but it was seriously, incredibly good. Next up was the Isle of Skye Cheviot Lamb lasagne which came as the most thrillingly intense lamb ragù, layered up not with pasta but with thin, sweet slices of celeriac.
As you might have noticed, I failed on the photo-front, but managed to take a few, one of which is of my main course, the steamed halibut (and what halibut!) with hand-rolled macaroni, mussels and leeks. Everything was perfect, individually and together – and the taste of broth that served as a sauce was so bright and true. I have a great Fear of the Foam, and when I saw some beaded bubbles winking at the rim, I did have to collect myself. But it’s not a foam exactly, more – if you’ll allow it – of a frothy brothy, and I lapped it up. Obviously, I ordered some of their crispy potatoes with Skye salt, seaweed and vinegar. Or at least, that’s what they call them; I call them *the* most fantastic chips!
#skye #isleofskye #threechimneys

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