The Skye Magazine is an exciting insight into Skye and Raasay, as well as providing information on new up-and-coming businesses, and new ventures on the island. The Skye Magazine in its printed form, appears once a year from May, and thousands are distributed throughout the islands.

And the on-line edition - below - is updated throughout the year with new reports, photographs and information from all across the Islands.

So, just click download, enjoy learning about the beautiful isles of Skye and Raasay, and, if you aren’t here already, make sure to plan a visit sometime soon!

Cottage turns restaurant in Portree venture

The complete renovation of a run-down cottage has led to an exciting new venture in Portree as 1 Bosville Terrace Restaurant opened its doors to visitors and local residents on April 29.
The brainchild of head chef Mairi Lamont, in partnership with Coolin View Guesthouse owner Eddie Tweedie, the transformation of the cottage aims to ensure a place to eat for all – open all day and all year round.

Read more: Cottage turns restaurant in Portree venture

Skye architects join St Kilda centre project



Skye-based architects Dualchas, along with Norwegian partners, have been selected to provide the design master plan for the proposed Ionad Hiort/St Kilda Centre in Uig on the Isle of Lewis.

The appointment, which is funded by Highlands and Islands Enterprise, is another major step towards delivery of a world- class facility which will also act as a global exemplar for “remote access” to UNESCO World Heritage sites. 


The selection of Dualchas, based at Duisdale Beag on Sleat,  and their partners, Reuilf Ramstad Architects of Oslo, complements the recent announcement that the London-based consultancy firm Metaphor has been given the remit of advising on the contents of the centre.   A third consultancy, still to be awarded, will work on the business case. 

Read more: Skye architects join St Kilda centre project

Chance to learn challenges faced by minority languages

An expert on minority languages will present a free lecture at Sabhal Mòr Ostaig UHI next month.

Conchúr Ó Giollagáin, (pictured above) Gaelic Research Professor at the University of the Highlands and Islands, will explore the local and global challenges faced by minority languages.

He will discuss how features of modern life are threatening the survival of minority language groups and will argue that a new approach is required to address the challenges they face.

Professor Ó Giollagáin explains: “Much of the current debate on minority language diversity is irrelevant and insincere. We need to set out a clear diagnosis of what is happening to Gaelic and to other minority languages as a first step to proposing alternative approaches to our current condition.

"If we are to give communities hope, we need to set out a vision and a strategy that people can believe in.”
Professor Ó Giollagáin’s inaugural professorial lecture ‘Rethinking Our Condition: Language Minorities in Globalised Modernity’ will take place from 5.15pm to 7.15pm on Tuesday 19 April at Sabhal Mòr Ostaig UHI. 

The lecture will be presented in a bilingual Gaelic/English format and facilities will be available for those wishing to hear an English interpretation of the Gaelic sections of the lecture.

The event will be filmed and will be made available shortly afterwards on a variety of platforms. To find out more about the lecture or book your free place, This email address is being protected from spambots. You need JavaScript enabled to view it. or visit

Tourism goup seeks support for new strategy

Hopes for a new local marketing strategy were outlined at a major tourism industry event for the Isle of Skye held at Skeabost Hotel near Portree on Saturday.

The hotel's conservatory was packed with people involved in all aspects of the local tourism - from artists to hoteliers, from shop owners to landowners, from restaurateurs to photographers.

The meeting formed part of the Scottish Tourism Alliances' plan to increase overall earnings from tourism by £1 billion by 2020.  

A number of official speakers lauded the Outer Hebrides for the way the Outer Hebrides Tourism group - an industry-led body - had multiplied its membership tenfold and had just been instrumental in the launch of Hebridean Way cycle route from the Butt of Lewis to the Isle of Barra and the Eat Drink Hebrides food trail.  The launch had taken place at the new Harris Distillery in Tarbert, itself a major addition to the Outer Hebrides range of attractions.

Marc Crothall, the chief executive officer at the Scottish Tourism Alliance said the Skeabost event was one of a host of local events under the banner Connecting 2020 - the aim is to have at least 2,020 conversations with local businesses although probably 4,000 will take place.  He pointed out that the tourism industry employed 220,000 people and involved around 27,000 businesses. This region has highest growth of tourism employment inn the whole country.

The Scottish Tourism Alliance is the tourism industry’s voice and direct link with Government and has a seat on the UK-wide tourism body.  The STA 'On The Road' tour, of which the Skeabost event was part,  is intent upon connecting with as many small businesses as possible during Tourism Week in the run-up to the two-day Signature Conference in Edinburgh, along with the Thistle Awards, Scotland’s national celebration of top tourism businesses from every region. 

The leadership of the local tourism body Destination Skye & Lochalsh - with the slogan Developing All-round Excellence – is changing, the meeting heard, and a new group of tourism businesses is taking the lead with a new venture, which will have a much wider focus upon marketing the area and planning a future strategy.  

Among those contributing towards making these changes is Donald MacDonald, Manager of Aros in Portree, who said before the meeting:  “This is a real opportunity for everyone in Skye to work together to strengthen the local economy which, as everyone knows, is driven by tourism. 

"We need to collectively capture a new spirit of engagement, partnership and drive that will see this iconic destination reach its real potential. This will be the time to look at new initiatives, find effective solutions and help to develop the tourism product on Skye through a quality focused approach. Tourism is not just about beds and food, it engages every other service that is being offered on Skye.”

Shirley Spear, of the Three Chimneys Restaurant, who is also involved in a variety of other national promotional groups, said the new group, including Anne Gracie, of Skeabost Hotel, Donald MacDonald and Rob Ware from Sleat, wanted to create a "brand new conversation" about the future of the tourism industry in Skye and Lochalsh.  She outlined the way the structures of the industry had changed over the years, from local tourist boards onwards, to the present model of local industry bodies or DMO's. 

However, she said, this area had "not been very successful in pulling together a collaborative working group" and unlike all other parts of Scotland "in recent years…we don't seem to have made a great deal of progress in building a cohesive strategy for our local industry."  DSL started its life with a big flourish but "did not develop as many of us had hoped" because it had not been widely enough supported, she said. She praised the work of Neil and Rosemary Colquohoun, who along with Clive Pearson, had been the DSL driving force and had enabled it to achieve the progress which it had made.  But the group could not succeed in the future without developing a strategy and a business plan, winning external funding and involving everyone in the industry in Skye and Lochalsh.

(More information about STA, Tourism Week and the Roadshow, can be found here



Sun, wind, shelter…and Skye Sea Salt

When you pick up a packet of salt from the award-winning Isle of Skye Sea Salt Company, you are holding in your hands something produced by sea, wind - and lots of hard work from directors, Chris Watts and Nanette Muir! 
Their hands-on approach to their business means they are labouring at every stage of the process - from pumping the fresh salt water out of sparkling Loch Snizort, near Skeabost, to harvesting it from their solar drying polytunnel, performing quality checks and, finally, lovingly packaging their salt.

Read more: Sun, wind, shelter…and Skye Sea Salt