14 Aug 2025
Tags: isle of skye, skye, Scotland Isle Of Skye, scallops, Gourmet, gourmet dining, restaurant with rooms, Seafood, Scotland
Double-dive into the world of Scotland's pioneering scallop farmer
Sconser Scallops
Nestled in the dramatic landscapes of the Isle of Skye, where ancient mountains meet pristine waters, lies a remarkable story of innovation, dedication, and culinary excellence. For nearly four decades, David Oakes has been perfecting an art form that connects the wild beauty of Scottish waters directly to the plates of discerning diners worldwide.
Established almost four decades ago in 1988, Isle of Skye's Sconser Scallops is the only scallop farm of its kind in Scotland to pioneer the cutting-edge husbandry of twice-dived shallow water finished king scallops.
Proprietor of Sconser Scallops, David Oakes, noticed that scallops strived all their lives to migrate into the shallows, where the nutrients are richest, enabling them to achieve maximum fecundity, but for David, this means they grow to the best that they can be.
This very special scallop is unique to Skye. It is finished and grown sustainably in Sconser Scallop's seabed fishery in the island's Loch Sligachan (Gaelic for 'Place of Shells').
Sconser Scallops now grow the finest king scallops in the world. Because they are diver-harvested and delivered 'live in shell', you know that scallops from Sconser will be as nature intended, and not shrink or fill the pan with water as you cook them.
All Sconser Scallops are sold to customers on the Isle of Skye, including their longest-standing customer, The Three Chimneys at Colbost on the shores of Loch Dunvegan.
Scallops from Sconser take around seven years to grow to their full size of around 130mm. They spend the first three to four years at a depth of 20 metres, before being moved to shallower waters to finish growing in Loch Sligachan.
The distinctive narrow mouth of Loch Sligachan increases the tidal flow and the low wave energy protects it from the elements, providing the ideal sheltered breeding ground for the scallops to grow.
This unique farming method and nutrient rich waters of Loch Sligachan give Sconser Scallops their distinctive texture, flavour and appearance. Their natural straw colour also differentiates them from their deep-water cousins.
www.facebook.com/sconserscallops
Davin Oakes
Proprietor of Sconser Scallops, David Oakes, is originally from Leeds in Yorkshire. He moved to Skye in the early 1980s following an early career as a civil engineering diver covering the coast around the UK and Africa.
David's passion and his love was, and always will be, the sea. He has spent nearly forty years perfecting his techniques with the scallop species, Pecten maximus.
David met his wife Alison on Skye and their son, Ben Oakes (34), was born in Portree on Skye.
David said:
“We're proud to have been supplying The Three Chimneys on the island for the past 25 years. We feel that our paths have always followed the same star.
“As the Three Chimneys have innovated and grown, so have we. We've spent the last quarter of a century improving husbandry and quality to our current and consistent high standard.”
Ben Oakes & Isle of Skye Seaweed Co.
Ben Oakes supports his father David diving for scallops and delivering them to customers around the island.
Ben also has his own Skye-based business, Isle of Skye Seaweed Co, which produces a range of natural seaweed skincare and beard-care products in-house on the island using wild seaweed sustainably hand-cut using an approved and licenced method.
Ben has a degree in Sustainable Environmental Management from Edinburgh University, where he reaffirmed his passion for the marine environment.
Ben grew up loving the sea, learning to sail with the Skye Sailing Club from the age of eight.
The Three Chimneys & The Three Chimneys at Talisker
Sconser Scallops focus on supplying venues exclusively on Skye, including The Three Chimneys with its world-renowned reputation for culinary excellence.
David Oakes has been supplying The Three Chimneys for a quarter of a century in 2025. His son, Ben Oakes, now personally delivers around 200-400 scallops per week to The Three Chimneys and The Three Chimneys at Talisker on the shores of Loch Harport at the height of the summer season and throughout the year, depending on availability and demand.
Scallops from Sconser arrive at The Three Chimneys' kitchen door live in their shells on the day of harvest and the chefs immediately get stuck into expert preparation. Dishes on The Three Chimneys menu include Sconser Scallops with local whisky.
The Three Chimneys recently appointed a new head chef to lead its kitchen teams, continuing its 40-year legacy at the forefront of Scotland's fine dining scene. Paul Green is continuing to nurture The Three Chimneys' 25-year partnership with Sconser Scallops.
Paul leads the kitchen team as head chef of The Three Chimneys at Colbost. He is also responsible for managing the kitchen team at The Three Chimneys at Talisker, which was launched at Skye's oldest distillery in spring 2024.
Paul Green said:
"The provenance of ingredients tells a story on every plate. When I work with Sconser Scallops, I'm not just preparing seafood—I'm sharing David and Ben's decades of expertise and Skye's unique marine heritage.
"When you taste a Sconser Scallop, you're experiencing something that can't be replicated anywhere else in the world. It's not just the quality—it's the story of this place, these waters, this unique environment that David has spent four decades understanding.
“I'm committed to showcasing the provenance of ingredients and following The Three Chimneys' sustainable ethos to source high-quality produce from local suppliers on the island and wider Scottish Highlands region, including Sconser Scallops.
“Ultimately, I aspire to build on The Three Chimneys' long-established reputation. Skye is unashamedly blessed with an abundance of local seafood, often sourced from the shores right in front of the restaurant. This amazing seafood will be a headline feature on our menus alongside fresh game, meats and locally foraged produce.”
Since opening as a restaurant in 1985, The Three Chimneys has been a trailblazer on the Isle of Skye, inspiring visitors to travel from all over the world to satisfy their appetite for the island's fresh, local produce. The multi award-winning five-star AA star restaurant is included in the Michelin Guide for Great Britain and Ireland, as well as The Good Food Guide.
The Three Chimneys and Skye's oldest distillery, Talisker, are now leading the rise of the gastro-distillery on the island with 'The Three Chimneys at Talisker'. This immersive dining experience on the shores of Loch Harport is celebrating Skye as a world-class food and travel destination and reinforcing the island's reputation for culinary creativity.
Inspiration for the menus is taken from Talisker Distillery's unique location on the Minginish peninsula and an air that is filled with the salt and spray of the sea. Dishes complement the maritime character of Talisker with its notes of smoke, spice, peat, salt and pepper.
Led by The Three Chimneys' head chef, Paul Green and his team, The Three Chimneys at Talisker's a la carte menu includes an array of freshly caught Dunvegan langoustines; potted Dunvegan crab; oysters and mussels; as well as the famous double-dived Sconser Scallops. Diners can also enjoy locally cured meats and cheeses.
https://talisker.threechimneys.co.uk
Ends
Notes to editors
PHOTOS
- David and Ben Oakes from Sconser Scallops, the raw scallops arriving at The Three Chimneys kitchen, and selected scallop dishes served on The Three Chimneys menu:
- Head chef of The Three Chimneys and The Three Chimneys at Talisker, Paul Green (quoted):
- Photos of The Three Chimneys, Three Chimneys restaurant and The Three Chimneys at Talisker:
- Photos of Ben Oakes (owner of Skye Seaweed Co.):
- Skye Seaweed Co. product shots:
Media contact:
Jonathan James Perkins MCIPR Limited
Email: jonjamesperkins@gmail.com
Mobile: 07894 711 515
LinkedIn: https://www.linkedin.com/in/jonathan-james-perkins-mcipr-98720429
