Donald Morrison:
Three Chimneys Restaurant
Donald Morrison:
Strawberries with elderflower cream, honey and vanilla cake and wood sorrel
Donald Morrison:
Three Chimneys Restaurant
Donald Morrison:
Three Chimneys Restaurant
Donald Morrison:
Orbost highland beef with new season potato, wild fermented garlic and Hebridean blue cheese
Donald Morrison:
Poached and roasted Gartmorn duck with coriander seed and orange sauce with rhubarb and bee pollen
Donald Morrison:
Poached and roasted Gartmorn duck with coriander seed and orange sauce with rhubarb and bee pollen
Donald Morrison:
Roasted Sconser scallop with smoked sea bacon, barbecued celeriac and dashi
Donald Morrison:
Three Chimneys Restaurant
Donald Morrison:
Roasted Sconser scallop
Donald Morrison:
Lime cured sea bream with gooseberry sorbet, fennel fritter and organic olive oil
Donald Morrison:
Three Chimneys Restaurant
Donald Morrison:
Scorched Dunvegan langoustine with pea relish, pickled radish and crispy sweetbread
Donald Morrison:
Dunvegan crab with fermented cucumber, ginger and yoghurt sorbet and oyster foam
Donald Morrison:
Three Chimneys Restaurant
Donald Morrison:
Three Chimneys Restaurant
Donald Morrison:
Three Chimneys Restaurant
Donald Morrison:
Three Chimneys Restaurant
Donald Morrison:
Three Chimneys Restaurant