Quo Vadis & Friends: Loch Bay

27th November

 

It is with much anticipation that we announce that our last Quo Vadis & Friends for 2024 will be helmed by Michael Smith of Loch Bay. Adorned with a Michelin Star and AA Restaurant of the Year Scotland 2024/2025, Loch Bay is located at the northernmost reaches of the Isle of Skye in the eponymous bay. In this remote setting, Michael Smith is the sole chef serving to just 7 tables a menu that he describes as ‘contemporary Scottish with a French twist’.

Michael’s food is driven by Skye’s natural harvest. Of particular emphasis are the shellfish and fish that come directly from the waters of Loch Bay and Skye’s surrounding shoreline, which are the founding stones of his ‘Skye Fruits de Mer’ menu. His dinner at Quo Vadis promises to capture the essence of Loch Bay, including ingredients that will make the journey to London with him. The menu will include Loch Bay classics including an appetiser of smoked mackerel and crowdie cheese pâté with homemade soda bread, ‘pot au feu’ brimming with Skye shellfish including lobster, langoustines and scallops, cod ‘gratin’ served alongside the best of the season’s brassicas and, to finish, a flurry of flory: galette with custard, caramelised autumnal fruits and nuts galore.

The evening will also be a merry reunion of an auld alliance, for Michael worked with Jeremy Lee as his Senior sous chef at the revered Blue Print Café from 1994 to 1999. This joyous sentiment is further accentuated by the fact that the evening coincides with the leadup to St Andrews Day. With two Scots in the kitchen, it shall be a bonny affair indeed.

At QV, Michael will cook a three-course menu with a bite to begin. Tickets are £85, and include a welcome cocktail. Book here.