A CAFE in Skye has teamed up with a restaurant in Edinburgh to create a “fine-dining supper club” experience for one-night only.
The owner of Café Cùil in Skye Clare Coghill (below) and the owner of Edinburgh’s Fhior restaurant will collaborate on a six-course menu.
It will infuse the former’s island produce-inspired dishes with fine dining restaurant Fhior’s clean, precise and seasonal cooking to bring something new to the island.
Fhior first opened in 2018 and is situated on Broughton Street in the capital. Since opening, it has been listed in the Good Food and Michelin guides and has won a number of awards.
Café Cùil meanwhile curates local and Scottish artisan makers of a range of products including food and drink as well as books, skincare and ceramics.
The chefs will alternate courses, using local Skye produce and ingredients foraged by the chefs themselves to create a unique menu.
READ MORE: Glasgow: Scottish actor Martin Compston crowd surfs at Day Fever disco
Priced at £90 for six courses, a welcome drink will be provided at the event which will take place on Saturday, May 4 at Café Cùil in Carbost.
Anyone wishing to secure a booking should contact Café Cuil on 01478 640575 or email info@cafecuil.com.
The menu is as follows:
- Venison - smoked egg- wild herb
- Beremeal sourdough - aged butter - brunost
- Dunvegan crab ravioli - whisky bisque - dill
- Asparagus - sunflower seed - wild garlic
- Scallop - douglas fir - kohlrabi
- Hebridean Hogget - jerusalem artichoke - anchovy
- Rhubarb - white chocolate - gorse - blood orange
- Finishing dram - Rowan shoot schnapps
On the event, Coghill from Café Cùil said: “I am really excited to have Scott up from Fhior to demonstrate the best of Scottish cooking.
"I admire his work and look forward to sharing my Cùil kitchen with him for the evening! Skye's seasonal produce is in abundance at this time of year, so it's going to be a really special dinner”
Smith (above) meanwhile added: “The Isle of Skye is one of my favourite parts of the world, and I’m looking forward to joining the talented Clare at Café Cùil to give the island a taste of what we get up to at our restaurant in Edinburgh.
"Skye’s produce is some of the best in the world, and I can’t wait to get my hands on it and work with Clare to create a showstopping menu and put on an unforgettable evening."
Why are you making commenting on The National only available to subscribers?
We know there are thousands of National readers who want to debate, argue and go back and forth in the comments section of our stories. We’ve got the most informed readers in Scotland, asking each other the big questions about the future of our country.
Unfortunately, though, these important debates are being spoiled by a vocal minority of trolls who aren’t really interested in the issues, try to derail the conversations, register under fake names, and post vile abuse.
So that’s why we’ve decided to make the ability to comment only available to our paying subscribers. That way, all the trolls who post abuse on our website will have to pay if they want to join the debate – and risk a permanent ban from the account that they subscribe with.
The conversation will go back to what it should be about – people who care passionately about the issues, but disagree constructively on what we should do about them. Let’s get that debate started!
Callum Baird, Editor of The National
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here