Island cafe with stunning views to team up with Michelin-recommended Edinburgh restaurant for one-off supper club

An island cafe, which started life in London, will play host to a one-off supper club in May.

Published 16th Apr 2024
Updated 16 th Apr 2024

Café Cùil on the Isle of Skye, and Fhior in Edinburgh are teaming up to bring a fine-dining supper club to the Isle of Skye for one night only.

Chef-owners Clare Coghill (Café Cùil) and Scott Smith (Fhior) will collaborate on a six-course menu that will infuse Clare’s island produce-inspired dishes with Fhior’s clean, precise, and seasonal cooking, to bring something new and exciting to the island.

The chefs will alternate courses, using local Skye produce and ingredients foraged by the chefs themselves, creating a unique menu served at Café Cùil.

Cafe Cuil Fhior supper club

Clare and Scott will be on hand to chat guests through the creation and innovation process, ingredients and inspirations, as well as to add the finishing touches to dishes at the communal table.

Priced at £90 per person for six courses with a welcome drink provided by Isle of Raasay Distillery.

The menu

  • Welcome drink - Isle of Raasay gin dirty gooseberry martini
  • Venison - smoked egg- wild herb
  • Beremeal sourdough - aged butter - brunost
  • Dunvegan crab ravioli - whisky bisque - dill
  • Asparagus - sunflower seed - wild garlic
  • Scallop - douglas fir - kohlrabi
  • Hebridean Hogget - jerusalem artichoke - anchovy
  • Rhubarb - white chocolate - gorse - blood orange
  • Finishing dram - Rowan shoot schnapps

Of the event, Clare Coghill from Café Cùil said: “I am really excited to have Scott up from Fhior to demonstrate the best of Scottish cooking.

"I admire his work and look forward to sharing my Cùil kitchen with him for the evening! Skye's seasonal produce is in abundance at this time of year, so it's going to be a really special dinner”

Scott Smith, Fhior, added: “The Isle of Skye is one of my favourite parts of the world, and I’m looking forward to joining the talented Clare at Café Cùil to give the island a taste of what we get up to at our restaurant in Edinburgh.

"Skye’s produce is some of the best in the world, and I can’t wait to get my hands on it and work with Clare to create a show-stopping menu and put on an unforgettable evening.”

Café Cùil began its story in the heart of Hackney, East London in 2019, where Clare's passion for Hebridean produce created a unique café space in London that allowed her to showcase the fantastic ingredients that reminded her of home.

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Now based back on the Isle of Skye, the café has been reborn in the idyllic setting of Carbost.

Nestled at the foot of the Black Cuillin Mountains, floor to ceiling windows give stunning views over the Loch Harport and hills.

Fhior, which opened in June 2018, is a fine dining Scottish restaurant, co-owned by husband-and-wife team, Scott and Laura Smith, with Scott heading up the kitchen.

Since opening, the restaurant has won numerous awards and is listed in the Good Food Guide and Michelin Guide.

Fhior’s ethos lies in showcasing Scottish produce and elevating the flavours that the country has to offer. Guests visiting the restaurant can choose between a seven or ten-course tasting menu – a dining experience that delivers a constantly evolving series of dishes.

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The collaboration supper club, priced at £90 per person, will be taking place on Saturday 4 May at Café Cùil in Carbost on the Isle of Skye.

Welcome drinks commence at 7pm, for a 7:30pm start. The communal dining experience is limited to just 30 guests, and advanced booking is necessary.

Unfortunately, due to the nature of this event, dietary requirements or allergies cannot be catered for.

To secured a booking, contact Café Cùil on info@cafecuil.com or call 01478 640575

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Café Cùil, Satran, Carbost, Isle of Skye, UK
Café Cùil, Satran, Carbost, Isle of Skye, UK, IV47 8SU
Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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