Edinbane Lodge

15/06/2026

This past weekend, we were invited to Edinburgh by Zach Bryan and his band to cook them all an exclusive Taste of Skye menu ahead of their sold-out 55,000 capacity show at Murrayfield Stadium.

As one of the biggest names in music today, it was a privilege to be asked, especially as Zach’s music is a regular feature on the kitchen playlist

An incredible few days with the Edinbane Lodge team, a highlight being in the crowd afterwards, watching one of the biggest acts in the world do what they do best.

A huge thank you to Lucas Ruge-Jones for reaching out and making it all happen, and to Kimpton Charlotte Square Hotel for hosting us

One we’ll be talking about for a long time. 🏴󠁧󠁢󠁳󠁣󠁴󠁿

14/06/2026

Win a meal and wine pairings at Edinbane Lodge for £1 with Cuillin Competitions

10/06/2026

A quick look at what’s on our menu

05/06/2026

A big thank you to everyone who has played a part in the Edinbane Lodge story so far.

From our team and suppliers to the guests who travel from near and far, your support means everything.

We’re delighted to see Calum featured in The Herald’s Top 50 Most Exciting Chefs in Scotland 2026.

22/05/2026

https://www.countryandtownhouse.com/food-and-drink/chefs-guide-isle-of-skye/?fbclid=IwdGRjcAR9L0dleHRuA2FlbQIxMQBzcnRjBmFwcF9pZAo2NjI4NTY4Mzc5AAEeBNwXAbN4UBknl10KHgwnayN5lqTREuq0hy9Wscdwwdwd-OzXHQ--WNxN9Ko_aem_m9-dE0ybmudMMlrAcyp_Sg

With its fairytale-like waterfalls, quaint fishing villages and rugged peaks, the Isle of Skye offers some of the most beautiful scenery in Scotland. But

30/04/2026

Great to welcome 4-time WWE Champion Drew McIntyre to Edinbane Lodge last night, pictured here with Chef Calum Montgomery.

Knockout Skye produce, bell to bell

25/04/2026

Please join us in wishing this wee legend, Dangus, a happy 18th Birthday.

So far ahead in his career as it is, and only just getting started.

24/04/2026

From our multi course dinner menu tonight

“Steamed Turbot with Pickled and Roasted Carrots, Denhead Farm Asparagus, Seabuckthorn and Alliums”

13/03/2026

Every dish has a story or influence behind it, and these Valrhona chocolates made by Dangus in the kitchen are no exception.

Inspired by Katie Tunn’s Blue Planet artwork, displayed in our lounge, they form the final bite of the menu, enjoyed beneath the piece itself.

Inside is a sea buckthorn caramel. A coastal berry native to Scotland, caramelised and finished with a touch of sea salt.

One final nod to our Scottish larder.