Michael Smith

Food and Drink

Recipes to pull in the crowds

September 7, 2015

The interest in home baking shows no sign of slowing down and while it’s fun to experiment, nothing beats having a great cake recipe to hand that you know comes out perfectly every time. That’s certainly the case for my brownie recipe featured here – I like to think of it as the definitive recipe as it’s absolutely fail-safe and is a delicious gooey and chocolatey treat. Once baked it can be served for elevenses or afternoon tea, but to make it totally irresistible, serve with good quality vanilla ice-cream and chocolate fudge sauce.

Food and Drink

A shore thing!

June 23, 2015

From edible vegetable soil to craft ice cream and digital dining, the culinary world has seen its fair share of interesting and intriguing new movements; but in 2015, Scotland is set to lead the next global trend with the re-emergence of an ancient and highly nutritional natural ingredient; Scottish seaweed.

Food and Drink

Scrumptious scallops

June 8, 2015

Here's two fabulous scallop dishes by Michelin-star chef Michael Smith, from the Three Chimneys on Skye This year has been designated Scotland’s Year of Food and Drink and offers a chance to promote Scotland’s natural larder and produce. With this in mind I’m singing the praises of one of my suppliers, David Oakes, who ranches amazing scallops in Sconser, Skye.

Food and Drink

Wonderful Scottish mackerel

May 4, 2015

Michelin star chef Michael Smith creates a simple but tasty mackerel dish and reveals the secret to making fantastic scones Mackerel is a wonderful fish that’s rich in essential oils, minerals and vitamins and is really good for your heart.

Food and Drink

A perfect time for lamb

February 9, 2015

Michelin-star chef Michael Smith creates a flavour-packed lamb dish, and a toffee apple dessert that will have the family calling out for more

Food and Drink

A different take on sprouts

January 5, 2015

Michelin star chef, Michael Smith, gets 2015 off to a superb start with a zingy salad and a partridge dish which will change the way you view brussels sprouts forever It’s the start of a new year and there’s a strong chance that firstly, you may have piles of brussels sprouts leftover from Christmas and secondly, you are keen to take a break from all the rich, heavy food you’ve been tucking into during the holidays.

Food and Drink

FLEX YOUR CULINARY MUSSELS

November 3, 2014

Michelin-star chef Michael Smith, from Skye’s Three Chimneys restaurant, showcases west-coast mussels and a show-stopping dessert with a Highland flavour

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