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The Three Chimneys
Recipes and Reflections from the Isle of Skye’s World-Famous Restaurant
Shirley Spear

8 1/2" x 11 1/4" • 168 pages • full-color photographs
ISBN 9781841589176 • paperback • $30.00

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 favorite 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.

Shirley Spear is a completely self-taught chef. She was born in Peebles in the Scottish Borders and grew up in Edinburgh. Her passion for cooking and Scottish food stems from childhood and her love of restaurants grew while she followed her career in PR in London during the late 70s and early 80s


Media Reviews
“The most talked about restaurant in Scotland” — Scottish Passport, STV

“Only a romantic with nerves of steel would ever have dreamt of opening a restaurant here… What makes The Three Chimneys so special is of course Shirley Spear’s self-taught cooking.” — Tim Maguire, Scotsman

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