Shirley Spear's cooking is based upon her love of Scotland's culinary heritage and its superb larder of delicious ingredients, particularly seafood, meat and game. She owned The Three Chimneys Restaurant in the Isle of Skye for 35 years and was Head Chef until 2005. She is now retired and living beside the sea near Edinburgh, where she still champions home cooking from scratch with fresh Scottish produce.

Award winning chef Shirley Spear brings to life the story of the Three Chimneys restaurant in Skye - a winning combination of recipes, culinary essays, personal anecdotes and stunning photography. Drawing on Scotland's outstanding natural larder, Shirley Spear has selected some of her favourite recipes, using as much fresh, local produce as possible from Skye and the Highlands. Seafood, beef, lamb and game have an important part to play on her menus, and her delicious desserts, such as Hot Marmalade Pudding and Gooseberry Meringue Tart, are legendary. Containing over 100 stunning images from photographer Alan Donaldson, this beautifully presented book is a combination of mouth-watering recipes, culinary essays and personal anecdotes. The story that unfolds in the book provides a fascinating insight into her life as a chef, restaurant owner and working mum.

Most popular

‌‌‌‌‌