Isle of Raasay Distillery and Duisdale House Hotel have announced a new partnership celebrating Skye’s food and drink scene, launching with a supper club on May 23 before expanding into an ongoing drinks menu for the summer season. The collaboration will pair the distillery’s award-winning single malt Scotch whisky and Hebridean gin with a seasonal tasting menu crafted by Executive Chef Kieran McCallion.
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READ THE STORYThe one-off launch event at Duisdale House Hotel, set on Skye’s southern coast overlooking the Sound of Sleat, will feature a bespoke drinks pairing designed to complement each course. Tickets are priced at $124 (£99) per person, with limited availability.
The supper club menu will include dishes such as tomato and fennel panna cotta, scallop with lardo and smoked fish, and a reimagined coq au vin with chicken mousse agnolotti and leek fondant.
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Drinks will open with a "Sour by the Sound" cocktail featuring Isle of Raasay Gin with rhubarb, lemon, and foaming bitters. Subsequent courses will be paired with Isle of Raasay Distillery’s single malts, including its flagship expression, The Draam, and rare releases such as the Masala cask, matured in ex-Frazzitta Marsala Vergine barriques.
Following the launch, Raasay spirits will be available alongside Duisdale’s à la carte menu, with whisky flights offered in the hotel bar.
McCallion said: "Our approach at Duisdale is to let the ingredients speak, building layers of flavor and technique that surprise people. Partnering with Isle of Raasay Distillery is a natural fit for us — it gives us the opportunity to complement that with spirits that have just as much depth and character, equally grounded in the same sense of place and Highland hospitality."
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Alasdair Day, co-founder and master distiller at Isle of Raasay Distillery, said: "Everything we create at Isle of Raasay Distillery is shaped by the island itself. By producing, maturing, and bottling every drop on the island, we capture a true sense of place in each spirit. When paired with food sourced from the same landscape, it creates a more elevated tasting experience. It is an incredibly exciting chapter for us, and we can’t wait for guests to experience it first-hand."
Anne Gracie Gunn, owner of Sonas Collection, which operates Duisdale House Hotel, added: "Partnerships like this allow us to tell a deeper story about Skye through the people and producers that make this place so special. Working with Isle of Raasay Distillery brings another dimension to the experience we offer guests at Duisdale, combining exceptional food with world-class spirits in a way that feels authentic to the islands."
The collaboration reflects a broader trend across Scotland’s islands, where food and drink tourism is becoming increasingly central to the visitor experience, with independent producers and hospitality venues forging closer ties.
