When you’re in one of  the world’s most remote locations, the Skye’s the limit. That’s the kind of innovative philosophy that inspires Michael Smith, Executive Chef at the Three Chimneys. Isle of Skye’s legendary restaurant upgrades your standard haggis, neeps and tatties into a menu of highly inventive – but no less quintessentially Scottish – creations. Then again, Skye’s remote location also means that these dishes are sometimes hard to reach. In the meantime, Smith shares his secrets for recreating them at home.