After visiting The Three Chimneys on many occasions, dining on Shirley Spear's fabulous food left me full of anticipation for the release of her first cookbook.

Shirley Spear and her husband Eddie moved to the Isle of Skye in the early eighties with great dreams for their business at this very remote, beautiful but often inhospitable location. more than eighteen years later after many years of hardship, they have made their dream a reality. Much to their surprise early this year the Three Chimneys was rated 28th in the top 50 restaurants in the world.

A self taught cook, Shirley Spear draws inspiration from the amazing Skye larder and the food heritage of Scotland to create traditional and innovative, mouth watering dishes. Shirley's recipe selection include Game Terrine of Pheasant with Raisins and Chestnuts, Grilled Lobster Vanille, Cranachan with Fresh Skye Raspberries and one of my favourites Warm Salad of Seared Scallops with Wild Mallard Duck. This book contains stunning photographs of the exhilarating Skye landscape and Shirley's enticing food. It takes the reader on a journey through her struggle to make The Three Chimneys what it is today, an inspiration to all.

This book is not only a great cookbook but a taste of The Three Chimneys restaurant home for the reader to enjoy.