By Roz Skinner
Scorrybreac – it's the place where it all began for chef Calum Munro.
As well as being the name of his Portree restaurant, it is also the name of the house where he first discovered his love of cooking. Says Calum: "From a young age, I watched my mother cooking at the big Aga. I have always had an interest in experimenting with food."
The name "Scorrybreac" also refers to the nearby headland in Portree, hinting at the natural, wild element of the food. Calum says: " This year, we will be focusing on foraging for a lot of our ingredients." Local ingredients include salmon, venison, wild mint, wild garlic and hazelnuts.
The Isle of Skye's ready-made larder has always been an influence on Calum's creativity in the kitchen. "The tables are decorated with flowers grown from the garden. Little leaves are tied to the napkins – another nod to the foraged element of our food."
The intimate surroundings of the restaurant, on Bosville Terrace, mean that the it can seat up to 24 people at once, ready to sample some of the ever-changing menus.
"We are also very conscious of serving gluten and dairy-free food to our customers, as well as always having a vegetarian and vegan option."
Visitors are able to book their Scorrybreac table through OpenTable, an online restaurant reservation system. " That makes it straightforward for guests to book themselves into the restaurant at the click of a button, via our website, www.scorrybreac.com, through our Facebook page or on the OpenTable website itself," says Calum.
The name "Scorrybreac" may remind Calum of his restaurant's early origins, but for those who enjoy tasting the food, the name will always remind them of a meal that was delicious, flavoursome and magical – a tribute to Skye in tastebud-tantalising form.