"After hours of driving along winding, forest-lined roads, I emerge from the trees and am met by a sweeping tapestry of the landscape ahead-the soaring Cullin mountains, the shimmering sea, and the distant Scottish mainland, stretching on for miles. As I make my way towards the southwest corner of the Isle of Skye, past grassy hillsides dotted with grazing sheep and cows, I spot a vibrant red roof in the distance. It's a tell-tale sign I'm approaching Café Cùil."
"Born in an East London kitchen six years ago, the remote Scottish restaurant by award-winning chef Clare Coghill uses its location to champion the best of Hebridean produce and Gaelic culture. Skye is the largest (and most famous) of the Inner Hebrides archipelago, long drawing visitors from around the world for its dramatic landscapes, with a population of 10,000 that swells to over 650,000 at peak season each year."
After hours of driving along winding, forest-lined roads, a visitor emerges from the trees to a sweeping tapestry of the landscape—the soaring Cullin mountains, the shimmering sea, and the distant Scottish mainland. Café Cùil, born in an East London kitchen six years ago and led by award-winning chef Clare Coghill, uses its location to champion Hebridean produce and Gaelic culture. Skye’s population of 10,000 swells to over 650,000 at peak season, and the island’s food scene increasingly drives tourism. Traditional diets were shaped by necessity, but improved access and interest in provenance have sparked culinary experimentation. Women restaurateurs uplift local culture and challenge industry norms.
Read at Conde Nast Traveler
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