Climavore Station

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Launch of the CLIMAVORE Apprentices Cookbook at the Oyster Table

Pitch Pot funding received for Collective Coast project

First (online) meeting of international aquaculture experts to discuss intertidal polyculture visions.

Historic Environment Scotland Year of Coast and Waters Fund, funding received for Collective Coast project

Water and species surveys undertaken by PEBL

Historic Environment Scotland Support Fund: received for the CLIMAVORE Construction partnership with West Highland College.

Salmon: A Red Herring, the latest Cooking Sections’ book on the deceptive reality of salmon as a colour and a fish, is out. Published by isolarii and also available here.

Exchange with Swedish researchers at the Kristineberg Marine Research Institute on intertidal polyculture

We have received the Sea-Changers Grant for Polyculture Research

Our Project Manager Shona Cameron joins the virtual support programme for aquaculture innovation thanks to Highlands and Islands Enterprise.

Harvard University has shortlisted Daniel Fernández Pascual’s project Be Shellfish: The Architecture of Intertidal Cohabitation for the 2020 Wheelwright Prize that will allow to research material and ecosocial innovations across the world and later be applied and shared in Skye.

Due to the pandemic declaration, The CLIMAVORE Station follows the lockdown rules, while its programme continues remotely.

With guest chefs from Tate Eats, who led the students in a workshop to prepare a hand-dived scallops and seaweed risotto.

Scotland declares 2020 to be the Year of Coasts and Waters. The Scottish Government’s themed year aims to support Scotland’s marine and coastal tourism sector.

With chef Michael Smith from Loch Bay Restaurant. Students learned how to prepare a classic moules mariniere with local Skye rope-grown mussels.

With Mania Pietzak from Skye Bakehouse. Students baked lemon and dulse madeleines and dairy-free chocolate and shony mousse.

With Calum Munro from Scorrybreac Restaurant, Skye. Students were shown how to prepare and serve raw oysters with citrus dressing and baked oysters with parsley and garlic – accompanied with fresh foraged local seaweed.

For the second consecutive year, 17 students at the Portree High School will engage with CLIMAVORE ingredients, learning about sustainable harvesting and ranching/farming. The programme launched with a workshop led by local scallop diver Ben Oakes.