If you are planning a trip to the Isle of Skye then Café Cùil is certainly a place to visit for a delicious brunch or lunch. A gem of a café situated in an amazing mountain setting, with modern surroundings and friendly staff.
I am a huge fan of simple ingredients that are sourced locally and used creatively to produce tasty and healthy Scottish fayre.
Clare Coghill, the owner of Café Cùil, provides an amazing choice of brunch and lunch options using locally sourced ingredients, with choices including a tattie scones stack with square sausage, Isle of Skye black pudding, fried egg and spicy sriracha, and scotch pancakes with Ayrshire bacon and Rosemary Syrup.
Her recipes are wonderfully constructed with additions such as rosemary syrup, dried gorse flowers, wild garlic and wonderful aromatic herbs.
Wild gorse has an incredible flower that blooms throughout the summer and produces the most aromatic scent. Ideal to use in baking as it has a similar taste to coconut. Here is a typical recipe from Café Cùil to tempt your sweet tooth!
Wild Gorse Flapjacks
8 tbsp golden syrup
450g plain flour
675g caster sugar
160g dried gorse flowers
240g Scottish oats
120g pumpkin seeds
190g dried apricots
3tsp baking powder
1 pinch of sea salt
1. Melt the butter and syrup in a saucepan and set aside
2. Add the rest of the ingredients into a large bowl and mix together
before adding the warm buttery syrup and folding through the
3. Once completely mixed together, spread the mixture onto a baking
tray lined with baking paper and bake in the oven for 15 minutes
at 170 degrees Centigrade.
This is ideal to serve as a tray bake for a delicious teatime treat.
Check out Café Cùil’s website – www.cafecuil.com – or follow them on Instagram @cafecuil. Where there are many more options for seasonal menus.