Since 1543, Edinbane Lodge has been a warm and welcoming haven on the Isle of Skye. Initially known as Tigh a Linne, it is one of three change houses that provided food and hospitality on the ancient island road which leads to Dunvegan Castle. The other two properties having long closed, the Lodge is the last remaining symbol of a largely forgotten era when warm hospitality was a renowned and highly regarded feature of Highland life.
The tasting menu at Edinbane Lodge may change with the Seasons but, as local Chef Calum Montgomery confirms : "The menu will constantly reflect my passion and determination to source, prepare and showcase the very best fresh seafood, game and vegetables that Skye has to offer."
It's a passion that's shared by everyone at the Lodge. Growing up on Skye has enabled Calum to build long and enduring relationships with some of the best suppliers on the island. These partners, include uncles and cousins, fishermen and friends, crofters and craft growers who share values and help chef to create incredibly flavourful dishes using sustainable local ingredients. Calum works with an inspirational larder which includes croft grown Vatten chicken, hand dived Loch Greshornish Scallops, stalked Venison from the Edinblane estate, creel caught Sound of Raasay crab and Langoustines, Loch Eishort mussels and Loch Harport Oysters. Superb ingredients seasoned with Isle of Skye Sea Salt and flavoured with foraged herbs and wild edibles from their own woodland, as well as from Viewfield Garden Collective, a fantastic local community project.
At Edinbane Lodge, they aim to take you on a gastronomic exploration of the island and ensure guests can fully relax and enjoy the unique atmosphere and ambience of the Lodge.