At Torabhaig, Smoke with Taste isn’t just how we make our whisky - it’s a way of thinking. Smoke should lift the flavour, not cloud it. Balanced, complex, and shaped by the Skye, it’s our signature house style.
So when we met Will from Wilder Kitchen - a chef who roams Scotland’s wild edges cooking over open fire - we knew the pairing was too good to pass up. We invited him to the ruins of Caisteal Chamuis, just behind the distillery, to cook a dish that would pair perfectly with our latest Legacy Series release, Sound of Sleat.
With the narrow stretch of sea as our backdrop, Will set up his plancha, stoked the fire, and created wild rabbit with charred Romano peppers, tomatoes, lemon - and a splash of Sound of Sleat whisky itself. Before we tucked in, we sat down for a fireside chat about smoke, flavour, and the landscapes that inspire us both.
Can you introduce yourself?
Will: The Wilder Kitchen is both a project and a way to document my culinary journey - with a bit of life woven in too. It’s about celebrating my love for the outdoors and the wild parts of the landscape I live in. If I can get into some beautiful, remote places and cook something special over an open fire, then that’s what it’s all about.
When I was living on the Isle of North Uist in the Outer Hebrides, I spent much of my time just roaming the island. It’s isolated, and you’re completely alone out there. I got into a bit of fishing, hoping to cook a fresh catch in the embers - though catching anything was rare. So I focused on building fires and cooking whatever I could. That sparked a lifelong affair with open-fire cooking, and I’ve been doing it ever since.
What draws you to cooking outdoors?
Will: All of the above. The flavour, the ritual, the challenge — it’s the whole experience. There’s something about building a fire, letting it burn down, and cooking with the elements all around you. You’re more connected to the food, the landscape, even the weather. Every fire is different, and that keeps it exciting.
We talk a lot about Smoke with Taste at Torabhaig - elegant, balanced, complex. How does that idea resonate with you?
Will: Smoke carries many flavours, and I see it as an essential ingredient when it comes to adding depth to a dish. I try to use it subtly - something that’s present, but never overpowering. Choosing the right wood is key to achieving that balance.
What’s the difference between food that’s smoked well and food that’s just… smoky?
Will: When food is smoked well, it draws you in without overwhelming your senses. The placement of the food and the choice of wood are both crucial to achieving that. Use the wrong wood, and the flavour of the fire can overpower the dish entirely.
If you rush things - cooking before the fire has properly burned down - you risk covering your food in soot and acrid smoke. That’s not pleasant to eat, and it misses the point of what cooking over fire should be about.
Any dishes you think really benefit from a perfect smoke?
Will: Tomatoes. They’re wonderful smoked - and when done right, you get this rich, smoky exterior while the inside stays alive and fresh. A real joy, especially with a good glass of white wine.
Tell us about the dish you created for Sound of Sleat.
Will: I often look at the location I’m cooking in and think about what ingredient best suits the landscape. Rolling green fields behind the castle made me think about rabbit - I can imagine they would have cooked it there hundreds of years ago. Rabbit can handle smoke and rich flavours, and on that spring evening, with primroses growing everywhere, it felt right to cook it over the fire.
Any thoughts on pairing peated whisky with food - or cooking with it?
Will: Cooking with whisky, especially on a plancha, is exciting. It ignites with the fat and oil, creating a real spectacle. Beyond the flames, it brings rich, complex flavours to a dish - rabbit, for example, takes it particularly well. It adds depth and builds a bold flavour profile.
Favourite whisky and food pairing?
Will: Whisky and venison - it’s a perfect match. Something like Sound of Sleat would complement venison’s richness with a deep, smoky dram.
You’ve cooked all over - what does Scotland bring to the table, literally or creatively?
Will: Creatively, it has no bounds. And doing what I do - cooking over fire - there are endless places to explore.
Any favourite spots you always go back to?
Will: I spend a lot of time on the Sound of Jura - it’s a powerful place, always exciting to be around.
What surprised you most about Torabhaig?
Will: The view to Knoydart and the surrounding landscape is truly breathtaking.
Describe Torabhaig’s Sound of Sleat in three words.
Will: Rich, complex, briny.
Whether over embers or in the glass, Will treats smoke the same way we do - as something to be balanced, never overpowering. It’s there to lift the flavour, tell the story, and bring a sense of place to the table.
Feeling hungry? Try Will’s Wild Rabbit à la Plancha with Charred Romano Peppers, Tomatoes, Lemon & Primrose - perfect for long spring evenings, with a dram of Sound of Sleat close at hand.
Scroll down for full recipe.
For more from Will and The Wilder Kitchen - follow his journey on Instagram here.
