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Interview with Chef Alliance member Michael Smith from The Three Chimneys

Originally from Scotland, Michael trained in London at Le Gavroche, Le Pont de la Tour, Euphorium and Blue Print Cafe with Jeremy Lee. He is now back in Scotland, head chef at The Three Chimneys since 2005, and Chef/Director there since 2011. The restaurant, located in Scotland on the Isle of Skye, is world-renowned and a favourite travel destination of the planet’s biggest foodies.

Michael is a proud and talented ambassador for Scotland in Great Britain and abroad and regularly contributes to TV and radio programmes, including BBC Radio Scotland’s Kitchen Café, the Arte Channel and a Visit Scotland advertising campaign.

 1.       How did you first become interested in food?

I first became interested in food as a child. I was lucky in that my Mum always cooked for the family and tried out new recipes and/or ingredients which sparked an interest. And if we went on holiday abroad we would always try the local dishes.

2.       What is your dearest memory related to food?

I guess being asked by Mum what I would like as a birthday meal. I remember Spaghetti Bolognese used to be a request which was considered very exotic in the seventies.

3.       What is the ingredient you can’t live without?

It is an impossible question for a chef to answer really but a life without cheese would be next to unbearable…

4.       And the ingredient you never use?

Virtually all truffle oils are synthetic and I am not a fan.

5.       What is the best part of your job?

Being creative and being part of a team

6.       What does the Slow Food movement mean to you?

A global effort to improve people’s lives by celebrating, endorsing nature’s bounty and ultimately creating awareness of what a healthy food culture should be.



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