Daily Local News (West Chester, PA) - - FEATURES -

Think Scot­tish cui­sine be­gins and ends with broth and hag­gis? You’re in for a sur­prise (not that there’s any­thing wrong with broth and hag­gis). Skye boasts a va­ri­ety of din­ing choices in­clud­ing the Miche­lin­starred Kin­loch Lodge and The Three Chim­neys, which lost its Miche­lin star af­ter a change in chefs in 2015 but con­tin­ues to put out ex­cel­lent food. If you’re there for lunch, look for the Crispy Croft Egg starter, a per­fect mix of rich, dense egg and crisp crust.

On the drinks side, Skye has one whisky dis­tillery, Talisker in Car­bost. And it’s the home of an­other Scots li­ba­tion, Dram­buie, now made in Glas­gow but first de­vel­oped and served at Skye’s Broad­ford Ho­tel in the 1870s. The liqueur, a blend of aged scotch, spices, heather honey and herbs, is said to be based on a recipe of the bonny prince him­self, who gave is­lan­ders the se­cret to his pri­vate elixir in grat­i­tude for their help.

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