At Taransay house we aim to provide a relaxed, stress-free stay. Meals are served between 7:00pm and 7:30pm allowing optimum time to visit and explore all Skye has to offer. Dinner is prepared daily by Scott using the freshest local produce of Skye supporting local suppliers and micro producers.

Our son Scott began his cooking career at the age of 16 here in Portree. His passion and dedication to cooking has taken him into kitchens throughout Scotland - all of which held a Michelin star.

Suppliers: All our shellfish is creel caught or rope grown from the surrounding waters of Skye. Hand dived Scallops are caught by James at Skye Scallop Divers. Freshly caught fish is supplied by Mairi at Just Hooked. Organic vegetables hand-picked daily from the walled garden at Viewfield House. Maggie at Skye Wholesale, Portree supplies vegetables and fruits available from the Glasgow markets. All our Venison is sourced from surrounding moors in Skye by the head game keeper Davy Urquhart or Ross Macrae of Borve. Skye Smoke House Salmon from Ard Dorch where John Corfield prepares and smokes the fillets in a St Kilda designed cleit over Alder wood which is sourced locally and processed by hand.

All our dishes are seasoned and served using Isle of Skye Sea salt.

Slàinte mhath