Lamb sweetbreads, langoustine, broccoli by Miles Craven of Duisdale House Hotel, Skye

“Nothing offers our guests a taste of Skye quite like this dish. We are so lucky to be surrounded by some of the best food in the world so showcasing this produce properly is very important to us. At Duisdale House Hotel, we are constantly inventing new dishes to cook with what’s in season and what’s available to us but I always have a few favourite recipes that feature on our menu. We work with a network of local producers across the island to ensure our guests have the chance to try some of the best produce Skye has to offer. For this dish, we source our langoustine from several local fishermen from around the island which are delivered fresh straight to our back door. Skye is a very close community and it just so happens that one of our key langoustine suppliers is the sibling of one of our team in the hotel so we know we are getting the best.

Lamb sweetbreads is an ingredient that I really enjoy serving and one that I wish I saw on more menus across the county. It is an underappreciated cut and offers a tender and succulent addition to any dish. We use Hebridean lamb sweetbreads whenever possible as they are native to the island and are full of flavour. I like to serve sweetbreads with langoustine as it adds strength and robustness to a recipe which is quite different for a fish dish making it a bit of a talking point. We serve this dish as a starter at Duisdale and it is a favourite with our guests. It is Skye on a plate and an excellent showcase of the amazing food the island has to offer.” – Miles Craven

Duisdale House Hotel on the enchanting Isle of Skye is a boutique hotel within a collection of three family-owned hotels on the island known as the Sonas Collection. The kitchen is led by head chef Miles Craven, Scottish Food Awards 2018 Gold Medal winner for Creative Chef. The kitchen team uses the best of Skye’s natural larder from the hills, gardens, rivers and sea, to ensure the dishes are a true taste of the Island.

Duisdale House Hotel is one of three properties within The Sonas Collection owned by Anne Gracie Gunn. Toravaig House Hotel and Skeabost Hotel make up the trio and are each known for their elegant dining, picturesque scenery, personable service and comfortable accommodation.

For more information on Duisdale House Hotel, visit:

For more information on the Sonas Collection, visit:

Serves 4


4 large langoustines

200g lamb sweetbread

3 heads broccoli

200g Tenderstem broccoli

1 plum tomato

1 bulb fennel

2 shallots

1 carrot

50ml white wine

50ml brandy

100ml chicken stock

200ml veal stock

10ml cream


1. For the langoustine take the heads off, de-vein then peel. Pan fry for a couple of minutes.

2. For the broccoli puree shave the green tips off the broccoli and boil in boiling salted water for four minutes. Strain and blend in a food processor with some of the cooking liquor and finish with a splash of cream and season.

3. For the Tenderstem broccoli, trim off the end and boil for three minutes in seasoned water.

4. For the sauce, cut the langoustine heads in half and roast in a hot pan. Take out the langoustine heads and add the carrot, shallot and tomato all In the same pan as the langoustine after add white wine and brandy and reduce by 2/3 then add chicken stock and veal stock reduce till coats the spoon.

5. For the lamb sweetbread, disgorge under cold running water then soak in heavily salted water for one hour. After an hour, wash the sweetbreads and put into a pan of water. Bring to the boil and once boiling, take them off the heat and leave in the water until cool.

6. Once cool, pan fry until golden brown on all sides.