We travelled up to Skye today, leaving the A82 behind us. The drive was a couple of hours and incredibly remote. There were no service station or homes around for miles and miles. The scenery was breathtaking. “Awesome” in the true sense of the word.
After crossing the famous Skye bridge, we made our wat to the Talisker Distillery for a “Made by the Sea Tasting Experience”. Our guide took us through the history and story of Talisker explaining how the elements surrounding the distillery have shaped the whisky. We enjoyed tasing three single malts, but it felt like we tasted six (because adding a drop of water from a pipette completely changed the flavours). Because Phil was driving, he was allowed to take his whiskies home is a tasting pack – super cute!
We spent some time in the shop before heading to Dunvegan Castle and Gardens for lunch.
Dunvegan Castle is the seat of the chief of the Clan MacLeod. It’s the only Highland fortress to have been continuously occupied by the same family for 800 years. The castle has five acres of gardens, a Water Garden, Rose Garden and Walled Garden which we explored after a quick tour of the interior. The gardens weren’t in the best state (which was a little disappointing) but they were fun to wonder around. We especially liked the spinning mirrored “contemplation pebble” and the Water Garden with its waterfalls and bubbling brook.
Our hotel in the Isle of Skye is the 5 star Edinbane Lodge. The Lodge won “Restaurant of the Year” 2023 in the Scottish Excellence Awards and was awarded 4 Michelin Rosettes in the Michelin Guide, the first restaurant in the Highlands to have achieved such an accolade. It’s described as a “Restaurant with Rooms” in the AA guide, and it really is. I think there are maybe 6 or 8 rooms at the hotel and each one individually decorated and furnished. Our room is L-shaped with a large seating are and connected bathroom featuring a large Victorian roll top bath. Dad’s room has a little snug where he can relax and watch TV (his room also has a bathroom with a roll-top bath).
That evening, after a long rest, we met for a seven-course tasking menu with wine paring, prepared by head Chef Calum Montgomery. Most of the ingredients on the menu were sourced locally and we were given a little map detailing the distances each item had travelled. I am usually daunted by the concept of seven causes, but this was just right. Not too heavy and none of the courses were too large that we became full. The sough dough bread was insanely good, and I am certainly looking forward to it toasted at breakfast.