For one night only, Paul Green, head chef of the Isle of Skye’s The Three Chimneys, is heading 150 miles across the country to Dornoch, to collaborate with Links House’s head chef, Theo Creton, on an eight-course dinner.
The Saturday 31st October event is the first in what is planned to be a series of guest chef supper clubs in Links House’s MARA restaurant.
The Three Chimneys is famed for drawing on Skye’s seafood, local producers and landscape, while MARA shares the same commitment to seasonal Scottish ingredients.
Creton and Green’s collaboration will showcase the best seasonal produce from the North Highlands and the Isle of Skye, allowing room for each chef’s personality to shine through, serving four courses each.
Highlights of the collaborative dinner will include Talisker cured sea trout; Ross-shire beef tartare; hand-dived Orkney scallops; and Portmahomack pork crumpets.
Theo and Paul will personally introduce their dishes throughout the evening, ensuring everyone hears directly from each chef.
MARA holds two AA rosettes for culinary excellence and takes its name for Scottish Gaelic world for the sea. Led by head chef Creton, the kitchen brigade seeks to ensure each dish served is Scottish, seasonal, sustainable, and slow, producing as close to zero waste as possible.
Commenting on the launch of the new guest chef supper club series, Creton said: “I’m really excited to be working with The Three Chimneys’ Paul Green to showcase the quality and diversity of local produce from Skye and the North Highlands.
“Bringing these regions together gives us a great starting point to celebrate the produce that surrounds us and see how our different styles approach it.”
He added: “When I first started my cheffing career in Scotland, The Three Chimneys was one of those places I constantly heard people talk about. It has long been one of the great bastions of Scottish cooking, so having Paul open the series feels really special.
“To now be in a position where we can welcome Paul to Dornoch and collaborate with The Three Chimneys feels like a bit of a full-circle moment. It’s exciting to think that Links House and MARA are now at a point where we can cook alongside places I’ve looked up to since arriving in Scotland.”
Chef Green added: “Returning to the North Highlands to co-host this special collaborative dinner at Links House is a huge privilege for me.
“I spent my early career working in the region, so I fully appreciate the quality and variety of local produce from Ross-shire to Sutherland. It’s also a great opportunity to showcase the best of Skye and bring my style of cooking at The Three Chimneys to Links House for one night only.”
