Michelin-starred chefs Marcello Tully and Richard Allen (pictured) are to swap kitchens and exchange ideas to showcase their respective islands' produce.
Tully is chef-director at the 19-bedroom Kinloch Lodge in Skye, while Allen is executive head chef at the five-star, three-AA-rosette Tassili restaurant at the Grand Jersey Hotel & Spa.
Beginning this month, the chefs will travel more than 800 miles to see each other's kitchens, and learn about the other island's produce.
On 18 April, Skye-based Tully will travel to Jersey to create a six-course, one-off meal event.
The menu will include Skye-inspired dishes such as West Coast crab mousse, seared scallop and langoustine with saffron and chervil sauce; fillet of Fort Augustus venison with leeks and sautéed cabbage, parsnip and apple; and Highland cranachan, oatmeal and whisky espuma, with local honey.
Tickets for the one-off dinner will cost £120 per person, with matching wine and a chance to hear the chefs explain their influences.
Jersey-based Allen will then travel to Skye, to create Jersey-inspired dishes such as wild garlic and mussel risotto; parfait of smoked Goodnargh duck with chocolate pine nut, chamomile and Ximenez vinegar; Jersey lobster Caesar with avocado and lobster jelly; and caramelised banana with peanut ice-cream.
Brazilian-born Tully called Skye a "chef's paradise" and said he felt lucky that he had the island's produce on his doorstep.
He said: "Richard and I are very much looking forward to working with each other, giving diners a new experience to sample some of the best food each island has to offer."
He said: "The whole team and our guests are very much looking forward to the experience as it's not very often we in Jersey get the opportunity to sample the best produce from a remote island such as Skye."
Tully began working at the remote Kinloch Lodge in 2008, while Roux-trained Richard Allen became executive head chef at the Grand Jersey Hotel & Spa restaurant Tassili, in the same year.