Chef-owners Clare Coghill, of Café Cùil on the Isle of Skye, and Scott Smith, of Edinburgh’s Fhior, are teaming up on Saturday the 4th of May to bring a fine-dining supper club to the Isle of Skye.
For one night only, Coghill and Smith will collaborate on a six-course menu that aims to infuse Clare’s island produce-inspired dishes with Fhior’s clean, precise, and seasonal cooking, to bring something new and exciting to the island .
The chefs plan to alternate courses, using local Skye produce and ingredients they foraged themselves, to create the unique offering. Clare and Scott will be on hand to chat guests through the process, ingredients and inspirations, as well as to add the finishing touches to dishes at the communal table.
Coghill 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 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!”
Café Cùil began its story in 2019, very far from either Skye or Edinburgh, in the heart of Hackney, East London, where Clare’s passion for Hebridean produce created a unique café space that allowed her to showcase the ingredients that reminded her of home.
Now based back on the Isle of Skye, the café has been reborn in the idyllic setting of Carbost, nestled at the foot of the Black Cuillin Mountains, where floor to ceiling windows give views over Loch Harport and hills.
Fhior, which opened in June 2018, is a fine dining restaurant co-owned by husband-and-wife team, Scott and Laura Smith, with Scott heading up the kitchen. Since opening, it has won numerous awards and is listed in the Good Food Guide and Michelin Guide for its ethos of showcasing Scottish produce and elevating the flavours that the country has to offer.
The collaboration supper club on Saturday the 4th of May at Café Cùil is limited to just 30 guests, who will enjoy the following menu:
- Welcome drink – Isle of Raasay gin dirty gooseberry martini;
- 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.
