At Café Cùil, Skye-born chef Clare Coghill offers a fresh, soulful take on Highland brunching – think oat porridge brûlée, smoked trout with tattie scones, or a cardamom bun with a cortado in hand. Housed in a bright, contemporary space with cliff-edge views, the café champions small-scale Scottish producers, right down to the specially-thrown ceramic cups shaped with sand from local beaches.




