Skye's the limit as restaurant battle comes to the boil

However, though it has two remote Michelin-starred restaurants, it's fair to say that when it comes to eating out in the island's capital, Portree, there hasn't been much to write home about.

All that is set to change, however, with the opening of two new fine-dining restaurants next door to each other, together with speculation that a third is about to open in the very same street.

Bosville Terrace, overlooking Portree harbour, has become Skye's surprise new foodie destination since Calum Munro, son of the Runrig frontman Donnie, opened the 20-cover Scorrybreac at Number 7 last month - and attracted a visit from the Michelin inspector within weeks. Star dishes on his locally sourced menu include hake with vanilla veloute and sautéed baby gems, and a coffee-seared Skye venison.

And on Monday, Number 9 will re-open as the 60-cover Bosville Hotel after a multi-million-pound refurbishment by new owners Perle. The head chef is Ayrshire-born Mandy Todd, formerly sous-chef at the isle's award-winning Three Chimneys, and the general manager is Angela Finlay, also from the Three Chimneys. Miss Todd's Dulse and Brose tasting menu includes such delicacies as Lochalsh rabbit terrine and gin-cured salmon.

Since the Coolin View B&B at Number 2 is also up for sale, speculation is rife that chef Michael Smith, who announced his departure from the world-famous Three Chimneys restaurant just months after gaining its first Michelin star, will buy it. The chef, who is from Inverness, has declined to comment, saying only that he intends to spend July with his family before deciding his future. He will now remain with the Three Chimneys until the end of June - fuelling rumours that he intends to stay on the island.

Whatever happens, Portree's new reputation as a foodie destination is set to raise the bar for locals and tourists alike, finally bringing the town into step with 21st century food tourism.

Calum Munro, who started Scorrybreac in 2013 as a pop-up restaurant at his parents' house, said he would be delighted if another chef such as Michael Smith were to open next door.

"The focus on Portree is long overdue and it would be great if Michael were to come," he said. "There's enough business for everyone here from tourists and locals alike, and the standard can only go up. It will be good business for local suppliers and we may even stop all our fish being exported to Spain.

"Portree wasn't the best place for food. You had to drive for an hour to get to the Three Chimneys or Kinloch Lodge or Toravaig, and it was crazy not to have more places here. Now everything's up in the air and it's all very exciting."

Tim Davies, spokesman for Perle, which also plans a culinary revamp of its other Portree hotel, Marmalade, agrees the town is ripe for a culinary overhaul.

"It takes a long time to get to Portree (it doesn't have an airport), and we want to give people a different island experience from the one currently on offer. Food tourism is very important.

"People want good food at good prices. Portree has been needing an injection of creative culinary ideas for a long time."

Elsewhere, too, hospitality on Skye is undergoing major changes. The owners of the Toravaig and Duisdale hotels have acquired Skeabost House, the Flodigarry hotel near Staffin is under new ownership, and three younger members of the Coghill family which owns Sligachan are coming back to work there.

Meanwhile, after the staff exodus from the Three Chimneys, owners Shirley and Eddie Spear have now recruited a new team, with Scott Davies of the Adamson in St Andrews starting as the new head chef on June 8.

"We are fully staffed up and raring to go," Ms Spear said. "We are delighted to have Scott Davies, together with a new sous-chef, a new chef de partie and a new general manager.

"With new blood arriving with fresh ideas, there's a positivity about working here and we look forward to a bright new era at Three Chimneys in its 30th year and beyond."