Recipe Book

Our CLIMAVORE apprenticeship programme – an island-wide partnership of restaurants, food and drink producers and Portree High School – continues with adaptations in response to Covid-19.

Continuing as a paid opportunity for young people, this past few months, we have been working on a new CLIMAVORE recipe development project with five students from Portree High School.

Using learning from previous workshops in Portree High School’s Hospitality and Practical Cookery course, support from CLIMAVORE partner restaurants, and their own local knowledge, the five apprentices are developing recipes to be published in a new CLIMAVORE recipe book.

Meeting weekly over video chat, the apprentices have been discussing sustainable aquaculture, CLIMAVORE ingredients, foraging and their test recipes.


  1. Recipe Book: Charlie’s Crispy Dulse Tofu

    Working with the ATLAS team, Charlie developed this recipe for crispy dulse tofu and rice. Perfect as a starter or a tasty snack.

  2. Recipe Book: Laura’s Seaweed Oatcakes and Moules Marinière

    Laura has been foraging to collect seaweed and mussels on the shore near her home. With 1-1 support from Michael Smith- head chef at Loch Bay Restaurant, Laura has developed her own recipes for seaweed oatcakes and her take on a classic Moules Marinière using locally foraged mussels.

  3. Recipe Book: Sam’s Smoked Mackerel and Seaweed Pâté

    Sam has been working with head chef Elanor from Taigh Ailean Hotel to develop his CLIMAVORE recipe, using locally foraged seaweed.

  4. Recipe Book: Olivia’s Seaweed Sourdough

    Olivia has been foraging on the shores around Staffin for seaweed, and experimenting with different seaweed bread recipes. With 1-1 advice and support from Mania- The Skye Bakehouse they have been devising methods for preparing dried foraged seaweed that can be used to add a CLIMAVORE twist to your baking. Here is Olivia’s recipe for Seaweed Sourdough.

  5. Recipe Book: Murdo’s Seared Scallops With Skirlie And Potato