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Scottish Food Fortnight runs in the first two weeks of September (4-20 September). Look out for special menus and events listed on scottishfoodanddrinkfortnight.co.uk

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Antony Hovey has been growing vegetables in the northwest corner of Skye for six years, supplying The Three Chimneys, among other local restaurants. The Sheiling, Totaig, is a purpose-built log cabin amid his various vegetable plots and is a perfect cosy retreat for two, with the freshest of produce literally on your doorstep, from £280 per week. Horticultural courses are also available, £75 for two people. (thesheilingskye.co.uk)

Just nine miles outside Portree, The Spoons, Skeabost Bridge, is a luxury b&b beside Loch Snizort that's a recent and beautifully finished addition to the island. Expect gorgeous antique furniture, homemade breads, jams and fresh, local ingredients in season. Doubles from £125. (thespoonsonskye.com)

Duisdale House, Sleat, is a recently refurbished boutique-style hotel towards the south of the island that has all the trappings of luxury. It even has a hot tub on the garden deck and 'Solus', the hotel's private yacht, is ready to sail most days on seal and whale watching trips. A competent kitchen and restaurant team provide excellent modern meals with a growing reputation. Doubles from £169. (duisdale.com)

About the author

Michael Smith was born in the Scottish Highlands and started his cooking career locally before moving to London to further his training in restaurants such as Le Pont de la Tour and Le Gavroche. He moved to The Three Chimneys on Skye in 2004 and soon became head chef. He has a passion for the island and its produce and continues to make the restaurant a must-visit for food lovers. The Seven Courses of Skye tasting menu, £80, includes prawns, crab, smoked fish, scallops, oysters and beef or lamb all from the island, finishing with a reworking of the restaurant's celebrated marmalade pudding. Doubles from £285. (three chimneys.co.uk)

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The article ‘Insider’s guide to Skye’ was published in partnership with Olive magazine.

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