Cafe Cùil Cookbook

Recipes from the Isle of Skye

Clare Coghill (Autor)

Buch | Hardcover

256 Seiten

2025
Kitchen Press (Verlag)
978-1-7391740-7-1 (ISBN)

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Welcome to the Cafe Cùil Cookbook. This isn’t a book that demands fancy techniques, instead it shows how easy it can be to cook delicious dishes without taking things too seriously, using many of the ingredients we have on our doorstep, whether you’re in Skye or Dalston.

As featured in the Hebridean Baker’s Scottish Cookbook

Cùil: Scots Gaelic n. Nook, nest or corner

Cafe Cùil faces the sea just outside stunning Carbost in the Isle of Skye. In this idyllic setting, award-winning chef Clare Coghill celebrates Highland produce, reimagines traditional Scottish dishes and puts a Hebridean twist on some global ones - think tattie scone tacos, langoustine and whisky bisque, Highland shakshuka, seaweed sauerkraut and Bloody Mhairi.

The Cafe Cùil story began when Clare entered the Channel 4 series, My Kitchen Rules with an old friend in 2017. When they won, she started thinking that cooking might not be just a thing she did for fun, and in 2019 she opened the first Cafe Cùil in Hackney. It quickly became a hotspot for brunch lovers around London, until the covid lockdown forced a move home to Skye.

So welcome to the Cafe Cùil Cookbook. This isn’t a book that demands fancy techniques, instead it shows how easy it can be to cook delicious dishes without taking things too seriously, using many of the ingredients we have on our doorstep, whether you’re in Skye or Dalston.

Clare Coghill is a Scottish Gaelic-speaking chef who grew up on Skye, where her family had owned a hotel for over 100 years. Despite a childhood immersed in the hospitality industry, she spent her twenties doing everything from training brewers at Tennant’s, pouring candles for an artisan candle company, and working as a TV researcher. After winning the title of Britain’s Best Home Cook on C4’s My Kitchen Rules, she started to think about returning to the world of hospitality. This is her first book.

Soups

Langoustine and whisky bisque

Roasted courgette and Mull Cheddar

Jerusalem artichoke, pear and fennel seed

French onion and fennel seed soup

Broccoli, Strathdon Blue and fresh mint

Carrot, rhubarb and tarragon

Spiced sweetcorn chowder

Roasted parsnip, truffle and chestnut

Beetroot, carrot and crowdie

Pea, cucumber and dill

Bone broth

Sandwiches & Toasties

Beef brisket toastie

Veggie haggis, leek and Arran mustard

Chicken curried focaccia sandwich

Pigs in blanket sandwiches

Cuil focaccia

Lobster roll

Pickles & Ferments

Pickled beetroot

Cuil kimchi

Seaweed sauerkraut

Lunch & small plates

Tattie scone taco, pork shoulder and wild garlic chimichurri

Lamb croquettes with nettle zhoug

Crispy potato skins with clapshot and haggis

Skye black pudding Scotch egg, truffle aioli

Fennel seed and thyme sausage rolls

Hispi cabbage and miso butter and hazelnuts

Crofter's koftas with labneh and flatbread

Tenderstem, courgette and dill frittata

Langoustine summer rolls

Cured sea trout

Padron peppers in wild garlic butter

Spice roasted cauliflower and redcurrants

Sauces, Dressings and Dips

Roasted parsnip and butterbean dip

Baba ganoush

Wild garlic pesto

Salsa verde

Pear and pickle dressing

Goats cheese, honey and thyme

wild garlic chimichurri

Dill aioli

Black olive tapenade

On toast

Beef brisket rarebit

Scallops benedict

Scrambled egg, crab and heritage tomato

Hebridean benedict with Skye black pudding and Talisker hollandaise

Chanterelles on toast with kale and sage pesto

Smoked mackerel, blood orange and pickled fennel

Beans on toast with veggie haggis and wild garlic pesto

Perfect poached eggs

Slow roast tomatoes, thyme and shallot

Perfect scramble

Brunch

Porridge, poached pear and praline

Tattie scones

Snazzy goreng with langoustines, kimchi and crispy fried egg

Highland shakshuka with veggie haggis and eggs

Tattie scone stack

Venison steak and eggs

Sweetcorn and courgette fritters

Poached eggs on flatbread with labneh and chilli butter

Roast tattie hash with Great Glen chorizo, fried and caramelised cabbage

Breakfast crumble with stewed apple and orange zest mascarpone

Pancakes

rhubarb crumble and gorse

strawberries, meringue and basil

Spiced pumpkin, whipped cream cheese icing and candied pecans

Tatties bravas

Breakfast stew

Salads

Cauliflower, chickpea and tahini

Kale Caesar with sourdough croutons, grated carrot and pumpkin seed

Celeriac, apple and fennel remoulade

Brussels sprout slaw with carrot and red cabbage

Smoked trout, candy beetroot and egg salad

Potato salad with gherkin and pea

Maple and miso glazed beetroot and pearl barley tabbouleh

Baking

Wild gorse flapjacks

Skye sea salt brownie

Carrot and cardamom cake

Cranachan cake

Strawberry & almond cake

Bacon and Mull Cheddar scones

Blueberry scones

Lemon cheesecake

Banana loaf with peanut butter ganache

Raspberry white choc muffins

Gingerbread

Sticky toffee muffins

Cuil Refreshments

Rhubarb and rose Cuil-aid

Strawberry and meadowsweet cuil-aid

Cuil as a cucumber

Bloody Mairi

Mulled apple

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Erscheinungsdatum	21.10.2025
Verlagsort	Dundee
Sprache	englisch
Maße	195 x 255 mm
Gewicht	995 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	1-7391740-7-0 / 1739174070
ISBN-13	978-1-7391740-7-1 / 9781739174071
Zustand	Neuware