Chef Calum Munro aims to seek the finest local, seasonal produce, delivering modern Scottish cuisine, with French influences.
In 2015, Chef Calum Munro (son of former Runrig frontman Donnie) opened Scorrybreac in Portree on Skye – and it’s no ordinary restaurant. The young chef cooks on his mother’s Aga and serves up exquisite dishes in the comfort of his parents’ home. With just eight tables, the restaurant received rave reviews from Michelin within months.
Scorrybreac restaurant is set in a beautiful location by the sea and is the perfect spot to enjoy wonderful Scottish cuisine served with a French twist. Our aim is to source the best produce that Skye has to offer. We will be serving dinner 5 days a week from Tuesday to Saturday in our small and elegant dining room.
Calum says ‘Cooking on Skye throughout the seasons has given me a real insight as to what can be done using the ‘natural palette’ of beautiful seasonal produce, available right here on our ‘doorstep’. I’ve been so lucky to have worked with the Viewfield Garden Collective over the past few years. It’s an inspiring place, where they grow just about everything you could wish to cook with and all beautifully fresh, natural and flavoursome. This relationship with the seasonal produce, local growers and all the small local producers, has really helped me develop a much greater understanding of how things grow in nature and, as a chef, learning to make full use of the whole plant or, in the case of wild game, the whole of the animal! I would like to demonstrate the use of some seasonal and locally available plants and to speak a little about how I use them in my dishes.’