Updates

CLIMAVORE CIC joins HIE Pathfinder Accelerator

30.04.2020

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

Nomination for Harvard Wheelwright Prize

13.04.2020

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.

COVID-19 Environmental Crisis

15.03.2020

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

CLIMAVORE Apprenticeship Workshop 5

13.01.2020

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

Year of Coasts and Water

01.01.2020

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.

CLIMAVORE Apprenticeship Workshop 4

13.12.2019

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

CLIMAVORE Apprenticeship Workshop 3

02.12.2019

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

CLIMAVORE Apprenticeship Workshop 2

03.10.2019

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.

CLIMAVORE Apprenticeship Programme re-launches

05.09.2019

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.