is proud to present its
Pop-up Restaurant at Inverness College UHI on 25th February 2016
Our sponsors
Abigail Millar Todd HIGHLAND YOUNG MUSICIAN OF THE YEAR – HARPIST
Enotria&Coe are delighted to sponsor the wines for the Pop-up Restaurant at Inverness College UHI and proud to support the community activities of The Three Chimneys.
Adding value through exceptional product knowledge and service excellence. We are the UK’s leading specialist wine and spirit supplier, representing the most sought after premium, iconic and innovative producers and distillers.
Contact: John Chalmers t: 07803 016573 e: j.chalmers@enotriacoe.com
Whisky kindly sponsored by
Sixteen year old Abigail was the harpist with the National Youth Orchestra of Scotland (NYOS) (Junior and Symphony Orchestra) for 2014, and is the Senior and Symphony Orchestra harpist for 2015 and 2016. An outstanding and accomplished artist, her current repertoire includes: Sibelius Symphony number 1 and Richard Strauss’ Alpine Symphony, Prokofiev Piece in C, Viejo Zortzico (Jesus Guridi), Impromptu Caprice (Gabriel Pierne), Bach/Grandjany Allemande from Violin Partita no. 2. She has recorded Sally Beamishes Trumpet Concerto with Hakan Hardenberger and in spring and summer 2016 she will be playing Prokofiev’s Romeo and Juliet, Ravel’s Daphne et Chloe, Tchiakovsky‘s Swan Lake all with NYOS Symphony and Senior orchestras. She became Highland Young Musician in 2015 as well as winning a composition prize in the open section of Glasgow Music Festival in 2015.
Inverness College UHI Menu Serving our guests the best of Skye, Land and Sea: Dips and Nibbles: Duck Parfait, Strathdon Blue Cheese & Kipper Mousse Sour Dough & Pumpernickel Bread Heather-Smoked Land & Sea Dulse Butters Cod Crab-Oyster-Leek Scallops Cauliflower-Black Pudding-Mussels Beef Onion-Salsify-Pickled walnut Soay Mutton Ash-Parsnip-Dulse Rhubarb Custard-Oats-Beets Coffee and Tablet
Your host The new Inverness College UHI campus opened its doors in August 2015. The stunning, modern environment is designed to inspire around 6,500 students from across the Highlands and Islands and further afield who study there each year.
The College can provide a wide breadth of curriculum from access courses and Modern Apprenticeships through to Honours Degrees and PhDs. The development of new student accommodation near the campus and in the town centre is already attracting more students to the area. Inverness College UHI is one of thirteen partners in the University of the Highlands and Islands. It is designing many courses to better reflect a workplace environment, to prepare students for working life. One such example is the active involvement of students in the Sheiling Restaurant, where they prepare and serve food to the general public. This delivery model ensures students will be completely comfortable and confident performing in a high-quality environment when they go out into the workplace. Diane Rawlinson, Principal Inverness College UHI 1 Inverness Campus, IV2 5NA Facebook.com/invernesscollegeUHI Twitter: ic_uhi
The College’s work with employers across the region ensures that staff and students are kept up to date with current industry practice. Collaborative projects with award winning restaurants such as The Three Chimneys help to raise the aspirations of students and showcase the hospitality industry as an exciting and rewarding career option.
Our story In 1984, Shirley and Eddie Spear packed up their home in South London, moved to Skye and opened a restaurant in one of the most remote locations of the British Isles.
Despite having no hospitality training, their dream was to create an authentic bistro showcasing the very best of Scottish produce. Shirley had loved cooking since childhood and one morning the property details of a historic crofter’s cottage on the shores of Loch Dunvegan dropped through their Croydon letterbox. They boldly took the plunge and The Three Chimneys Restaurant with Rooms is now enjoying its thirty-first year in business. In 1999, The House Over-By was opened, which provided six beautiful 5-star bedrooms, right next door to The Restaurant. Over the last few years the main Kitchen, The House Over-By and The Restaurant have been completely refurbished to create a consistently light, airy, relaxed, Scandinavian atmosphere. Head Chef Scott Davies’ complete transformation of The Three Chimneys’ Lunch, Dinner and Tasting Menus is inspired by traditional Nordic Scottish culinary principles and completes the circle of Shirley
and Eddie’s full rejuvenation of their business. The Three Chimneys employs more than 40 people and supports a local micro-economy of food producers, fishermen, crofters and other small businesses. Shirley and Eddie remain at the helm as the sole owners and directors of The Three Chimneys, but the day-to-day operation is now run by General Manager, Paul Hughes and Head Chef, Scott Davies. There are full Restaurant and Kitchen brigades, plus
Housekeeping and Reception teams managed by Shirley and Eddie’s daughter, Sarah Spear, as Guest Services Manager. Priscila Picon is Restaurant Manager, assisted by Charlotte Poynton and Sommelier, Petri Pentikäinen. Scott Ross joined as the Host of The Three Chimneys and his role has now been extended to Marketing and Communications Manager. Our mission and our pleasure is to serve all of our guests the absolute best of Skye, Land and Sea.
Find us at www.threechimneys.co.uk and follow our STORY on Facebook, Twitter and Instagram.
The absolute best With so many hospitality students at Inverness College UHI considering the pros and cons of future job opportunities in the Highlands, we asked Head Chef Scott Davies how he felt about going to work in a rural location; especially one as remote as The Three Chimneys Restaurant with Rooms on the far north-western tip of Skye. I didn’t even think twice, because I have worked in rural locations before. I love being in the middle of all the producers, fishermen and farmers. Everyone is only a short car journey away and to be at the heart of all the best ingredients is just amazing. From shellfish, straight out of the sea and onto our kitchen table within twenty minutes of landing... to herbs, salads and vegetables, freshly picked that same morning. I love how passionate everybody is about the island and what he or she produces. It is a beautiful environment... a joy to walk around this ever changing land and sea-scape. Eddie and Shirley Spear and The Three Chimneys team have created something truly special. The local community are friendly and make everyone feel at home straight away. My fiancée Charlotte works as one of our Assistant Restaurant Managers. We have adapted really well and have fallen in love with Skye. So much so, that we just bought a house in the nearby village of Glendale. Hospitality teams also come together much better in a rural location. Staff have to depend on one another inside and outside of work. Just like a family. Some great friendships are being forged here.
Head Chef Scott Davies, at The Three Chimneys restaurant
I would advise anyone thinking about it to find out as much as they can about the company and the location in advance. It’s really important that you can drive, or you might feel cut off from the rest of the world. Make sure you do a work trial for at least a couple of days to meet most of the staff, because you will be spending a lot of your time with them. If you are not an outdoors person, just don’t do it.
Who are we? One family: One team. In 2013, I competed in the BBC’s Masterchef: the Professionals. I was runner-up, but the experience transformed my confidence and forced me to define the style of food I wanted to create. I am forging a brilliant team at The Three Chimneys and I want to give all my young chefs the opportunity to learn their skills and develop their knowledge in every section of the kitchen.
Shirley & Eddie Spear OWNERS AND DIRECTORS
In 1984, in our 30s, my husband Eddie and I took a risk that turned out to be the best decision we ever made. We sold our London home and sank all our savings into turning our dream of opening a restaurant into a reality, hundreds of miles away. We have lived to tell the tale and thirty years on, as The Three Chimneys develops and thrives, we marvel at how it – and the island – have nurtured us. The world of food and drink in Scotland has changed beyond recognition, but I remain just as passionate about promoting the hospitality and tourism industries. I now Chair the new Scottish Food Commission for the Scottish Government, charged with building the Good Food Nation.
Scott Davies HEAD CHEF
I joined The Three Chimneys in June last year and I am now happily settled into this once-in-a-lifetime opportunity. I have just launched brand new Dinner and Tasting Menus. The food will continue to develop, but the ethos will remain the same: the absolute best of seasonal and local produce from Skye, Land and Sea, creatively enhanced with the finest techniques of modern and traditional Scottish cooking.
Paul Hughes GENERAL MANAGER
I was born in Stirling and grew up in Tullibody. At school I thought about training as a Chef. Instead I was accepted to do a Sports Coaching qualification, but after returning from summer travels through Europe the course had been cancelled. I re-applied to study an HND in Hospitality Management but didn’t even start the course because I was offered a full time position at Gleneagles. There, I gradually worked my way up the ranks. Holding several positions as Head Sommelier, Strathearn Restaurant Manager and eventually Food and Beverage Services Manager. I became a member of The Royal Academy of Culinary Arts in 2010. Having spent most of my career working for a huge company, I now have the exciting opportunity to ensure the future success of a small family business with a global reputation, selecting and nurturing the quality of staff which it deserves.
Janet Irvine-Smith SIMPLY FLOWERS, BROADFORD, ISLE OF SKYE
I have worked in floral design for many years, mainly in the field of Exhibitions and Weddings. Retiring to
Skye five years ago allowed me to realise my ambition of opening my own shop. Simply Flowers was born three years ago. I now have the opportunity to share the joy and emotion which flowers can bring to a whole variety of occasions. It has been a great pleasure to work with the team at The Three Chimneys, where I now design and refresh the flowers every week for The Restaurant and for all the rooms in The House Over-By.
Petri Pentikäinen SOMMELIER, ASSISTANT RESTAURANT MANAGER
I joined The Three Chimneys in January 2015 as the Sommelier. This was a major change for me as my previous career was in management consultancy. I have been passionate about food and wine for more than 10 years now and I’m just about to complete the Wine and Spirits Education Trust Diploma. But before I walked through the staff door of The Three Chimneys I had never served a glass of wine to a paying guest. My wife Hanna and I have always been keen hikers. We came twice on walking holidays to Skye and fell in love with the island. As a result we made a major decision to move from Finland and today we own a croft in Glendale. While I enjoy working at The Restaurant, my wife is running the croft.
Priscila Picon RESTAURANT MANAGER
I was born in a suburb of Buenos Aires, Argentina. I’ve always had a passionate interest in food, drink and travel, which amongst many adventures led me to
New Zealand. I spent two years travelling there, working my passage in many vineyards and wineries. My next destination was the UK, where I worked in high-end establishments in London for six years, improving my skills and knowledge. I made several visits to Scotland where I fell in love with the country’s natural larder, the ethos of local produce within restaurants and the sheer beauty of Scottish scenery. By then, I had decided that Scotland was a place that I just had to come and work. In January 2015 this resolve led me to Shirley and Eddie Spear and the world renowned The Three Chimneys. Also of course, to the enchanting Isle of Skye.
Scott Ross MARKETING AND COMMUNICATIONS MANAGER
I was born in Dunfermline, Fife but on my last day of school I packed my bags and left for St Moritz, in Switzerland, completing the Swiss Hotel Federation’s restaurant service training programme. I loved my job and the Alps so much that I almost ditched my university place to become a hotel manager. But instead I went to Selwyn College, Cambridge, read for a degree in Law and English and won a place as a BBC Television Producer. After 14 years of work, 45 films, worldwide travel and directing Blue Peter, I came home to write movies. But Life had other plans. After six years as head of Events and Communications at Martin Wishart, Edinburgh I was head-hunted to become the new Host of The Three Chimneys. I have come to love my new life on Skye. I am delighted that my role has now been extended to become Marketing and Communications Manager.
Cooking up a great career Stuart Stirling
Beverley Alexander
PROGRAMME DEVELOPMENT MANAGER
LECTURER
With over 30 years’ experience in the hospitality industry, our programme development manager certainly knows his way around a kitchen. Becoming a head chef at 23, Stuart developed a passion for cooking at an early age, his reason being that his mother’s cooking is so bad! Stuart sees his role here as an opportunity to make a difference to the future careers of hospitality students, providing them with real life training environments right here in Inverness College UHI.
Richard Denis LECTURER
Richard is our passionate lecturer in professional cookery. Originally from Paris, he has been cooking professionally for over 30 years and went into teaching as he had a desire to help people learn. When asked what he liked to cook at home, Richard went quiet – his wife does all the cooking at home!
I have several years experience in the hospitality world. I’ve worked with great people and managed and developed lots of great businesses. I have a passion for delivering the best service and making each guest´s experience special.
Robbie Sheriffs FOOD AND BEVERAGE TEAM LEADER
Having worked in the hospitality industry at many levels across Scotland, I am delighted to be working in such a fantastic environment. I have a real desire and passion to ensure that whether it be a cup of coffee or a 5 course banquet dinner, it is the best that we can serve and our guests´ expectations are always exceeded. I love this business and really enjoy sharing my values with our students.
Sheiling Restaurant
Our fully licensed training restaurant
The Sheiling Restaurant serves delicious and varied menus. Our students prepare, cook and serve the food in the restaurant, as part of their training, with support from our Restaurant Manager and College Lecturers. Our food is freshly prepared – with great emphasis on local and seasonal produce. The Restaurant is open to the public on Tuesday and Wednesdays from 1pm to 2pm for lunch and from 5 until 7pm on Thursday evenings for dinner. For reservations and further information please telephone 01463 273000.
About West Highland College UHI
Highland Schools Masterchef
West Highland College UHI is one of the newest colleges in Scotland and is unique in that it has no single, central campus. Established in 2010, we have 10 networked college learning centres from Ullapool in the north, the Isle of Skye in the West to Kinlochleven further south.
This year, Inverness College UHI played host to the final of the Inverness Culloden Junior Masterchef competition and we are fortunate to have some finalists cooking with us tonight.
Being based on the west coast gives us access to some of the best culinary ingredients in the UK, with the abundance of game, shellfish and locally grown produce on our doorstep. Our Professional Cookery students have access to large modern training kitchens in both Portree and Fort William where we offer City & Guilds Professional Cookery up to Level 2 and up to HNC in Fort William. In both locations, we are privileged to have support and regular input from some prestigious chefs. Our students have been fortunate to be given training in highly acclaimed, local restaurants and are encouraged to enter competitions to further their experience and ability.
The annual event is open to secondary school age pupils to compete to be crowned the Junior Masterchef of the Highlands and Islands. This year’s finalists did not disappoint, with the winner, Megan Keith cooking up a storm. At just 13 years old, Megan’s menu featured a starter of seared king scallops wrapped in pancetta with black pudding and pea pesto; her main was a loin of venison with caramelised parsnips, parsnip purée, fondant potato and a red wine reduction; to finish off, there was a chocolate and salted caramel molten pudding with mango sorbet. Junior Masterchef encourages pupils from an early age to consider professional cookery as their chosen career path and is crucial in sparking an interest in the hospitality industry from pupils in the Highlands and Islands. Produce for the competition was given by sponsor Gary Williamson.
UHI Scholarship Fund The hospitality sector is a vital part of Scotland’s thriving tourist industry and there is high demand for skilled labour. The University of the Highlands and Islands has developed the Hospitality Scholarship Fund by working closely with local businesses,
with the aim of supporting the future prosperity of the industry across the Highlands and Islands region. Profits from this and future pop-up events at Inverness College UHI will enable more students to continue their education by providing access to scholarships.