UK - Scottish food - Chef holds a bunch of baby carrots at The Three Chimneys Restaurant on the Isle of Skye

Chef Simon Rodgers holds a bunch of baby carrots at The Three Chimneys Restaurant, Colbost, Isle of Skye, Scotland. Carrots are among the wide selection of fresh vegetables that Anthony Hovey grows at Totaig, 2 miles from The Three Chimneys. Chef and director Michael Smith and his kitchen team, create dishes which reference Scotland's rich culinary heritage and wealth of ingredients. Their menus reflect the variety of Skye's natural larder from the land and sea.

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Filename: 23-03_1_1.jpg
Copyright: Tessa Bunney
Image Size: 3162x3162 / 2.2MB; Britain Bunney Great Kingdom Scotland Scottish Tessa UK United food Three Chimneys Restaurant Colbost Isle of Skye island Chef holding hand striped stripey apron baby bunch carrot carrots vegetable vegetables ingredient ingredients fresh locally grown local produce
Contained in galleries: UK - Rural Life, Tessa Bunney - All pics

Chef Simon Rodgers holds a bunch of baby carrots at The Three Chimneys Restaurant, Colbost, Isle of Skye, Scotland. Carrots are among the wide selection of fresh vegetables that Anthony Hovey grows at Totaig, 2 miles from The Three Chimneys. Chef and director Michael Smith and his kitchen team, create dishes which reference Scotland's rich culinary heritage and wealth of ingredients. Their menus reflect the variety of Skye's natural larder from the land and sea.