Food and Drink Tour Brings Michelin Chefs to Outer Hebrides

Last week saw Lewis and Harris welcome no less than four Michelin starred chefs and industry figures to the islands to learn about the culinary heritage of the Outer Hebrides, meet producers and experience the outstanding local food and drink offer first-hand.

The tour, offering a taste of the Outer Hebrides, was delivered in partnership by Visit Outer Hebrides and Scotland Food & Drink and took place from 15–17 March. Currently working at the very top of their profession the visiting chefs were Adam Smith (Woven by Adam Smith, Coworth Park, The Dorchester Collection), Simon Hulstone (The Elephant Restaurant, Torquay), Sam Carter (Restaurant 22 & Margaret’s Cambridge) and Chris Rowley (Balintaggart, Perthshire).

Made possible as part of a legacy programme following the Michelin Guide Ceremony Great Britain & Ireland which took place in Glasgow in 2025, the tour focused on the people and practices behind the islands’ food system.

Travelling across Lewis and Harris the programme combined producer visits, tastings and meals that highlighted local sourcing, seasonality and the realities of food production and service in an island setting.

Across the three days, the group visited a range of businesses including Talla na Mara, The Hebridean Mustard Co., Croft 36, Hebridean Charcuterie, Stag Bakeries, Charles Macleod Butchers and Islander Shellfish. The programme also included the full distillery experience at the Isle of Harris Distillery, introductions to The Hebridean Coffee Co, The Lews Distillery, Stornoway Distillers, Island Spirit Whisky Shop and Isle of Lewis Distillery.

Exceptional dining was provided by local venues such as the AA Rosette awarded Boatshed Restaurant in Stornoway, Flavour in Tarbert – run by Scottish Chef of the Year finalist Chris Loye and his wife Nicola and, the Outer Hebrides Best Eatery award-winner, Uig Sands restaurant. At each stop on the tour the visitors were blown away by the skills and quality of tastes on offer and impressed at the consistent strong emphasis on fresh produce, local sourcing and innovation.

The tour also incorporated guided sessions on Hebridean food culture, from context around crofting and fishing through to the evolution of the islands’ modern Food and Drink sector. And as a fitting finale, the chefs enjoyed a pre-departure lunch of authentic island dishes including ceann cropaig, lamb broth and crowdie with oatcakes, all beautifully prepared and hosted with warm island hospitality by Onboard Hebrides. And as a fitting memento of all they experienced on the trip the visitors were presented with a copy of HAAR, The New Hebridean Kitchen by Murdo Alex Macritchie.

The programme demonstrated the strength of collaboration across the islands, as well as the growing reputation of the Outer Hebrides as a high-quality food destination.

Fiona Richmond, Head of Regional Food at Scotland Food & Drink, said the tour provided an opportunity to connect chefs directly with producers and “see the depth and quality of what is happening across the islands.”

Julie Sloan of Visit Outer Hebrides, thanked all the members of the Eat Drink Hebrides network who gave their time and expertise to make the visit and outstanding success, adding that the visit helped reinforce the region’s position within the UK’s wider food and drink offering, with a focus on provenance, and sustainability.

Chef Sam Carter admitted to being blown away by an amazing trip to the Outer Hebrides: ‘Exactly the kind of place you go to properly switch off. Each and every person we met was so passionate about what they do and proud of their island. Incredible scenery, fresh air, and brilliant food and drink.’