Chidakasha Skye

Entrance to Chidakasha Skye

In an attempt to catch up on posts I thought I would write about my wonderful visit to the Isle of Skye last May (2023) and checking out the culninary delights of Chidakasha Skye.  The menu was vegetarian/vegan with glorious tea pairings, beautiful surroundings and some surprising and locally sourced ingredients straight from the restaurant gardens and foraged (more about that later). 

Each course came with a carefully curated tea pairing

Honey toasted mixed nuts with Isle of Skye sea salt, sesame & thyme

The starting nibbles were a magical mix of toasted nuts with local sea salt, sesame and thyme.... accompanied by a refreshing jug of minted water which was very welcome after the long journey from the south of the Island.

Organic Dragon Well, Heng Shan Garden, Zhejiang, China

Shetland kale shoots with hemp chutney, toasted hazlenuts, baby new potatoes, croft pickles

Shetland kale shoots with hemp chutney, toasted hazlenuts, baby new potatoes, croft pickles with the tea

The starter of kale shoots straight from the restaurant garden and baby new potatoes was devine.  It was topped with Greek cress (the garnish with white flowers) which had a soft watercress flavour.  The Dragons Well tea that accompanied the dish was a green tea with a slightly vegetal flavour... such a great complementary tea.

Baked courgettes & aubergine stew with chickpeas, camargue rice, kale chiffonade salad & crispy rice cake

The main course was perhaps slightly disappointing with a courgette and aubergine stew with Indian spices with the kale chiffonage salad perhaps being the star on this plate.  It is worth noting that the crockery was from the south of the island - Lenz Ceramics which I actually visited later that week and bought a beautiful bud vase (but that is another story).  Again the tea pairing of Phoenix Honey Orchid Oolong was well judged.. bringing peachy honey flavours to the dish.

Raw pear & ginger cheesecake with gorse syrup with Whole Rose tea hand-picked in Iran

Raw pear & ginger cheesecake with gorse syrup

The dessert course was the highlight with a totally vegan raw pear and ginger cheesecake with the revelation of gorse syrup which had a coconut taste (wow, I was speechless).  Plus it was paired with this whole rose tea from Iran... beautiful and stunning! Found this recipe for gorse syrup which I will have to try out and this recipe for a vegan ginger cheesecake.... https://www.lazycatkitchen.com/vegan-ginger-cheesecakes/ . Just need to source the rose tea!

This was memorable meal with subtle cooking and packed with unexpected tastes... magical, spellbinding, intriguing. Love it, love it, love it.