The Misty Isle’s magic: Feasting my way around the Isle of Skye

For free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Sign up to our free breaking news emails SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy Since Skye is nicknamed the Misty Isle, my preconceptions - having never been to Scotland, let alone a Scottish isle - of arriving to a vague mixture of rain, fog, deep-fried things, brutal landscapes and very friendly people wasn’t totally unfounded. In addition to sharing local products, the people of Skye know how to get the most out of the island’s abundance of rich natural produce and wildlife. open image in gallery A pint of Guinness with the most picturesque sunset you’ll ever sip by at the Stein Inn There’s no one who gets more out of Skye’s bounty than chef Calum Montgomery, owner of Edinbane Lodge. Whether that’s hand-dived scallops from Portree just 12 miles away – huge, fat juicy things that taste nearly as good raw as they do when tended to by Calum - or a white chocolate pudding infused with meadowsweet foraged in the lodge’s grounds, which gives an aromatic, almost medicinal flavour, topped with local wild brambles.