Skye’s the limit for new guest chef supper club series at UK’s most northerly five-star hotel

The five-star Links House at Royal Dornoch is teaming up with The Three Chimneys on the Isle of Skye to launch the first in a series of guest chef supper clubs on Saturday 31st October, 7pm-10pm. 

For one night only, head chef of The Three Chimneys, Paul Green, is heading 150 miles from the misty isle to Dornoch, where he will join Links House head chef, Theo Creton, to create a collaborative eight-course dinner.

Links House at Royal Dornoch

The Three Chimneys draws on Skye’s seafood, local producers and landscape, while the Links House fine dining restaurant, MARA, shares a commitment to seasonal Scottish ingredients, allowing their flavours to lead. 

Theo and Paul will showcase the best seasonal produce from the North Highlands and the Isle of Skye, allowing room for each chef’s personality to shine through. Paul and Theo will serve four courses each. Canapés, bread and petits fours will also feature an element from both chefs.

Highlights of the collaborative eight-course dinner will include Talisker cured sea trout; Ross-shire beef tartare; hand-dived Orkney scallops; and Portmahomack pork crumpets.

The first in a series of chef supper club events will be served in both the Links House fine dining restaurant, MARA, and the hotel’s private dining space, The Anteroom. Theo and Paul will personally introduce their dishes to both tables throughout the evening, ensuring everyone hears directly from each chef.  

MARA holds two AA rosettes for culinary excellence and takes its name for Scottish Gaelic world for the sea. Led by head chef, Theo Creton, the kitchen brigade seeks to ensure each dish served is Scottish, seasonal, sustainable, and slow, producing as close to zero waste as possible.