Calum Montgomery to open Edinbane Lodge on the 22nd August

Calum Montgomery

Calum Montgomery

Executive Chef 21st August 2018

Calum Montgomery to open Edinbane Lodge on the 22nd August

Calum Montgomery is delighted to announce that his new restaurant on the banks of the river Coishletter, Edinbane, Isle of Skye will open on Wednesday 22nd August. Bookings will be taken from 9 am on Monday 20th August by telephone on 01470 582 217. The Lodge website will be published very shortly.

The new restaurant is set in 3 acres of mature woodland in a beautiful riverside location and Calum, along with chefs Miguel and Virgil are currently finalising the menus whilst restaurant manager John Grant makes his final selections for the carefully chosen wine list.

Our decorators and designers are currently putting the finishing touches to the restaurant and helping to complete the look and feel of the Lodge. Originally built in 1543, the Lodge has served many purposes over the generations.

Originally operating as one of three change houses for travellers on the road from Portree to Dunvegan it has also served as a courthouse and inn. In the 1870’s it was purchased by local benefactor Kenneth MacLeod. Using part of a fortune, amassed in India, he renovated and extended the building for use as a shooting lodge. MacLeod is noted for the bequest of Gesto hospital, the first hospital to be built on the island.

Drawing from the unique working history of the Lodge and its tree-lined riverbank location, the interior has the feel of a Victorian-era country lodge with echoes of its past history and owners. Warmed by tartan fireside seating the dark oak panelled walls are enhanced by our collection of original Skye prints and plates, a gift from the late, noted Skye artist Tom Mackenzie.

It’s a little-known fact that the Lodge was the first property on Skye to legally dispense alcohol. To celebrate this heritage Calum and his wife Eilidh, have commissioned a special 43% Edinbane Lodge Gin. Reminiscent of the indigo which made the MacLeod fortune, hand-picked Edinbane blueberries, meadowsweet and Sea Orache have been infused with a few secret ingredients foraged from our garden. Carefully blended by Isle of Skye Distillers to produce a crisp but, delicately flavoured gin that serves equally well as an aperitif or after dinner digestive.

Eilidh will lead our team of attentive waiting staff in the casual fine dining restaurant, which pays homage to the past owners of the Lodge. Aged, oak style flooring and dark burgundy soft leather chairs are bathed in the warm glow of Edison era wall lights, which reflect the history of the Lodge; one of the first electrified homes on Skye, courtesy of the MacLeod funded hydro scheme which powered the nearby hospital.

The 10-course tasting menu will remain faithful to Calum’s passion and determination to source, prepare and showcase the very best fresh seafood, game and vegetables that Skye has to offer. Calum has been building relationships with some of the best suppliers on the island to create a menu with sustainable ingredients that include croft grown Vatten chicken, hand dived Loch Greshornish Scallops, stalked Venison from the Greshornish estate, creel caught Sound of Raasay crab and Langoustines, Loch Eishort mussels and Loch Harport Oysters. All seasoned to perfection with Skye sea salt and flavoured with foraged herbs and wild edibles from our own woodland.

Guests will be able to enjoy some of Calum’s signature dishes such as pan-fried hake with charred pear, organic carrots and orange butter. Venison loin with garden rhubarb, shallot puree, slow braised shin and pomme dauphine followed by unique, delicious puddings that include Talisker souffle with smoked ice cream.

There will also be a selection of exciting new dishes inspired by the superb ingredients that can be found on the island and in the waters around Skye.

On the opening, Calum Montgomery said, “Just a year ago Eilidh and I could not imagine that we would have been in a position to open our own restaurant in Skye. To open a restaurant in a building with so much character and history is a dream come true. Adding two very talented chefs’, a very experienced restaurant manager, fantastic waiting staff and a brand new modern kitchen to the equation is simply unbelievable. "

"We owe a debt of gratitude to all the local tradesmen who have been involved in the 9-month restoration, but I particularly want to thank Allan Cross, Hamish Mackay and roofing contractor Robbie Cameron. They have worked tirelessly over the last 8 months, transforming a leaking, semi-derelict building and bringing this grand old lady back to life. I also want to thank all our neighbours for their patience over the last few months. Our mission is to return the Lodge to the prominence it once had in the community. A place that, not only serves great food but, is inviting and known for the warmth of its hospitality. “

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