At Taransay house we aim to provide a relaxed, stress free stay, all your meals can be planned to allow optimum time to visit and explore all Skye has to offer. The menus will be written daily using the freshest local produce of Skye to buy local and support local suppliers and micro producers.
Our son Scott began his cooking career at the age of 16, here in Portree, his passion and dedication to cooking has taken him into kitchens throughout Scotland including Martin Wishart at Loch Lomond , Restaurant Martin Wishart, Edinburgh and Isle of Eriska Hotel & Spa by Oban. All of which held a Michelin star. Then most recently, Head Chef of the Cuillin Hills Hotel, Portree.
All our shellfish is creal caught, rope grown or hand dived from surrounding sea lochs over Skye.
Organic vegetables will be supplied by Hanno and Anna of West Coast Croft, Roag, by Dunvegan.
Roger and Fiona Whiddon of Isle of Skye fresh produce, Orbost. Supply our salad leaves and herbs.
Maggie at Skye wholesale, Portree supplies vegetables and fruits available from the Glasgow markets.
All our venison is sourced from surrounding moors in Skye by the head game keeper Davy Urquhart or Ross Macrae of Borve.
Ilona of Viewfield House harvests daily, fruit, vegetables and salad.
Also Sandys Quail Eggs.
Skye Smoke House Salmon from Ard Dorch where John Corfield prepares and smokes the fillets in a St Kilda designed cleit over Alder wood which is sourced locally and processed by hand.
All our dishes are seasoned and served using Isle of Skye sea salt
Restaurant closed for dinner on Wednesdays & Sundays.
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