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ATLAS Arts, based on Skye present their first food arts project Climavore: On Tidal Zones in Portree, this week

(TRAVPR.COM) WEST LOTHIAN - September 21st, 2017 - ATLAS Arts, based on Skye present their first food arts project Climavore: On Tidal Zones in Portree, this week, bringing the importance of sustainable food and aquaculture to the fore, making the shoreline an exciting prospect for local people and visitors. 

The long-term aim of the Cooking Sections’ project is to look at forms of eating, that address environmental regeneration by promoting ingredients that proactively respond to the new ecological challenges of Scottish waters. Climavore: On Tidal Zones promotes the consumption of seaweeds* and bivalves* among local residents, restaurants, and tourists.

The centrepiece of the programme, an interactive “oyster table” installation, which reacts with the tides on the changing coastline of Portree, has been bringing a lot of attention from visitors and locals each day at low tide.  Artistic partners, Daniel Fernández Pascual & Alon Schwabe of Cooking Sections, have been sharing their concept of harnessing water purification, through bivalve farming and the environmental effects of aquaculture on the island. 

Coinciding with Scottish Food Fortnight, this close-up and experiential look at the tidal zone, aims to bring the concept of CLIMAVORE to tables around the island partnering with ten restaurants around the coastline of Skye including the Ardvaser Hotel, The Black Sheep Food Truck, The Ferry Inn, Hotel Eilean Iarmain, Isle of Skye Baking Company, Loch Bay, Raasay House, Rosedale Hotel, Scorrybreac Restaurant and the Skye Pie Café. 

The “tidal zones” menu, will allow people to taste one of the exciting, new and dynamic flavours at the “oyster table” including Littoral Scones (Sea lettuce and Dulse); Vraec Whisky (Kelp); Sea Ice-cream (Dulse and Spirulina) and Sea Spaghetti (Tidal Greens) to name a few of the dishes shared each day. 

Emma Nicolson, director of ATLAS Arts said: “The tidal zone of Skye has never been more important, as consideration is given to the quality of the coastal waters around the island. This has shone through in the amount of interest in our coastal themed arts events programme – our first interactive tidal production for us. We are delighted to see the Climavore installation now underway at Bayfield with a programme of tastings and talks each day. 

“Daniel and Alon of Cooking Sections developed this very creative and engaging endeavour meeting with a wide variety of people around the island, including chefs, fishermen and local interest groups, to gain a better understanding of the different perspectives on the sustainability of the aquaculture industry around Skye. 

“We are also thrilled to be working with *ten local restaurants are including some of the produce in their daily menus, taking the essence of Climavore to diners across the island.” 

Cooking Sections artistic duo noted: “Using food and geopolitics to investigate forms of social environmental transformation, we were struck by the extent of Skye’s coast spanning over 400 miles long and the changing historical connections the inhabitants of the island, had to the waters surrounding them.” 

“Skye with its rich history of food production and consumption, and the well-established culture of tourism is going through an accelerated environmental transformation where efficiency and cost-benefit paradigms are predicting the future landscape. CLIMAVORE seeks to establish a conversation with fishermen, bivalve farmers and seaweed growers to think of other informed ways of eating, in light of climate change, ocean acidification and pollution.” 

Local participant from Portree, Christine Thom, said, “It is great to having something so imaginative on Skye, very much at the cutting edge, influential and drawing on a range of values. We are never too old to learn and this is certainly a great way of educating people as we can see the tidal zone at first hand.”

Della Cheshire, from Raasay, who attended with her little girl, said: “This is a very interesting idea bringing the idea of food from the tidal seabed much more real. To be able to interact right here at the oyster table is a brilliant way of finding out more about acquaculture – especially for children who can taste fresh seafood for the first time.”

Commenting on her experience, visitor to the island and Climavore installation, Rosie Porteous said: “We thoroughly enjoyed our whole CLIMAVORE: On Tidal Zones experience. The evening and two breakfast gatherings at the Oyster Table especially were informative, inspiring, tasty and great fun – we had no idea what to expect and the setting and originality, despite a touch of rain, were wonderful and unforgettable.

“There is so much of interest to see on Skye and so many stunning views and walks. The island also seems to have more than its fair share of excellent restaurants, including Loch Bay, where we had a delicious CLIMAVORE friendly dinner.

Adding to their overall experience in Skye, Dave Porteous said: “Cooking Sections were quite the most enthusiastic arts activists you could imagine, whose holistic approach to climate change problems were thoughtful, compelling and community based. Another highlight was provided by Scorrybreac Restaurant chef Calum Munro and his team, who made us a meal to remember for years to come.

“In addition, the Scorrybreac Boathouse, looking out onto the beautiful Portree bay, provided the perfect setting to experience Eilean Fuinn – an ethereal soundscape by Richard Skelton.“ 

Two further complementary art works linked to the coastline include Richard Skelton’s evocative and meditative Eilean Fuinn sound installation inspired by the tradition of the Scottish Piobaireachd (bagpipes) drone and suggesting the sea and land are “endlessly singing to each other” at Scorrybreac Boathouse and Margaret Salmon’s film “Eglantine” an enchanting account of a young girl’s real and fantastical night time adventure in a remote forest.

CLIMAVORE: On Tidal Zones will launch with a preview event on the 14th September 2017 and will run until the 24th September. Over the opening weekend 15th to 17th September, the installation will form the central element to discussions between Cooking Sections and, researchers, anthropologists, and residents of the island.

This project has been commissioned by ATLAS Arts and supported by The Pebble Trust, Outset Scotland, Creative Scotland and Highlands and Islands Enterprise. For more information please visit:

For press information please contact:  Fiona Stewart, Interwoven PR,

M: 07940560453.


Notes to Editors

Skye is a popular destination; therefore, it is advisable to book travel and accommodation well in advance. Here are details of how to travel to the Isle of Skye and of accommodation options in Portree to suit a range of budgets.

ATLAS Arts is an award winning, pioneering producer and commissioner of contemporary art that creates connections between artists and audiences and responds to the unique qualities of this region, its landscape, its culture and its people. Through our work we provide unique opportunities for artists to develop ambitious, often temporary durational work in the public realm. 


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Name: Fiona Stewart
Company: Interwoven PR
Phone: 07940560453
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