David Wilson has owned Creelers of Skye for thirteen years and is already regarded by many as one of the world’s leading chefs.
He cooks rustic French dishes with the freshest, highest-quality produce he can get his hands on.
The emphasis is on speed and simplicity. Speed because Creelers is the busiest restaurant on Skye and has a cooking team of only two – David and Ann Doyle. Simplicity because world-class produce should always be allowed to speak for itself.
The resulting simple, country cuisine has been called “The best food in Europe” by some and “The best food in Britain” by others.
David is also a Fellow of the Royal Society for Public Health, a member of the Federation of Chefs, Scotland, a food writer and teacher and a commercially-selling artist. He has a background in medicine and will shortly be founding theWilson Foundation for Young Chefs.
David works faster, harder and more consistently than almost any other chef outside France and has an army of fans who travel to Skye, every year, year after year from the U.S.A., France, Spain, Italy, Australia and Singapore just to sample his cooking.
Many professionals regard what is accomplished in Creelers kitchen as impossible. Nevertheless, it happens every day.
All this has resulted in Creelers being listed in the Good Food Guide and coming runner-up in Highlands and Islands Restaurant of the Year.