Janice

I ate at the Three Chimeys three or four years ago, before a lot of the hype (we happened to be staying in a house a few miles up the road for a walking holiday). It was a thoroughly enjoyable experience, but then it wasn't burdened by the kind of expectations you mention. I also think it is unfair to expect the same from a restaurant in the Highlands as from a London restaurant - both can be excellent but in very different ways, and I think a lot of metropolitan habits would seem out of place on Skye. I hope to go back at some point so it will be interesting to see how things have changed.

Re the scales issue - I live in the UK so cooking with scales is standard for me, but it definitely does make scaling down much easier. My tip to save on space and for added accuracy for small quantities, is to get a scale designed for dieters - the one I have is tiny, weighs up to 8oz and was very cheap (about £5). They make things like desserts for one or two possible and help make sure you get good, predictable results. I cook a lot for myself but usually keep it very simple. One of the things you don't mention but that I couldn't live without, is canned and frozen vegetables - small cans of beans and tomatoes are great for simple meals and frozen peas, spinach and broad beans mean you can have a single portion of something green whenever you want with no risk of wastage. Thanks for a great lesson and some good tips.