For only the third time in 30 years, a new Head Chef is to take over the kitchen at the Michelin starred restaurant on the Isle of Skye.
Scott Davies has made a name for himself working at a number of high-end Scottish restaurants throughout his career and recently, as a member of the team that opened The Adamson in St Andrews. He was a finalist in BBC’s Masterchef The Professionals, 2013.
Before that he worked with Michelin Chef, Adam Stokes, at Glenapp Castle, where the Ayrshire establishment achieved its first star. Scott trained in several AA three-rosette establishments and achieved his own three AA rosettes as Head Chef at Rusacks Hotel in 2012, at the age of 26.
The move comes as Chef Director Michael Smith and current Head Chef Kevin McLean both leave the business for pastures new.
“It has not been an easy decision to make in any way having spent over the last 10 years maintaining and enhancing the fantastic reputation of this amazing restaurant. I feel it is the right time for my professional career and personal life to take a new direction, and I leave the company in a very strong position, to create a fresh chapter in its history. I wish newly appointed Head Chef Scott Davies only the very best in this exciting new position,” said Michael.
Fresh start, fresh chapter
The Three Chimneys owners Eddie and Shirley Spear said it was the start of a fresh chapter in the life of their iconic restaurant with rooms.
“As The Three Chimneys approaches its 30th anniversary next month, we are very much looking to the future and in Scott we believe we have someone who can work with us to take the business forward to a whole new level,” Shirley said.
Scott will join the business in May and says the move is a dream come true.
“For 30 years The Three Chimneys has been blazing a trail for local, seasonal food in Scotland and I’m honoured to be the chef who will lead the kitchen on the next part of a very special journey,” he said.
The Three Chimneys is open for lunch and dinner every day until November and serves a selection of menus, as well as the Taste of Skye showcase menu at the Kitchen Table. The restaurant has held 3 AA rosettes continuously for 15 years and has been recognised in 30 consecutive editions of the Good Food Guide. Reflecting the role she has played in the industry, Shirley Spear was last month appointed Chair of the new Scottish Food Commission.
For more information click here