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  • Writer's pictureSarah

Dining at the 'Restaurant of the Year Scotland 2023' - Edinbane Lodge on the Isle of Skye

Earlier this year Edinbane Lodge took the title of Restaurant of the Year at the Scottish Excellence Awards.

Restaurant of the year award on display
The award proudly on display

The result was another triumph for 33-year-old Chef-Patron Calum Montgomery, who was born and raised on Skye, and has overseen the restaurant's range of accolades over the years, including being awarded four AA Rosettes. On our trip we gained a little insight into his sense of humour, alongside all these awards proudly displayed in the reception were the awards for the worst potatoes (tatties) on the Isle of Skye! It's Calum's way of staying grounded and humble.

A wooden paddle for the winner of the annual Skye tattie show
A different kind of award!

Edinbane was a 16th-Century derelict hunting lodge until Calum and his family bought it in 2017 and transformed it the following year into a 32 cover restaurant with four bedroom rooms. It's about a 15 minute drive from our cottage, and high on the list of places we wanted to dine at on our regular trips to Skye. The warm welcome we received inside made up for the rain and wind outside.

Wo,man at a table with a glass of champagne in one hand
Cheers! Rain and windswept Skye hair is unavoidable!

The dining room was comfortable, with tables a reasonable distance apart. This is fine dining, but definitely not stuffy. The staff were clearly knowledgeable about the menu and gave great description of each dish. We'd opted for the full tasting menu (£125), but not the matched wines (£80), as one of us needed to drive home and Scottish drink driving laws are very rigorous. The matched wines seemed a particularly good choice for the groups of 4 or more people, as we could hear them comparing tasting notes and the match to the dishes. I had a cheeky glass of lovely English fizz to start. Cheers!


The set menu met all our expectations and then some. The ingredients are carefully sourced from the kitchen garden, and often from family and friends on the Isle. The ingredient which had travelled the furthest was the Wagu which had come from the mainland. Please note that the menu we ate was in the autumn, and will change regularly throughout the year.

Wooden table laid with Scallop Roe, Seaweed and Chanterelle Crackers with amuse bouche
Scallop Roe, Seaweed and Chanterelle Crackers with amuse bouche

Whilst the crackers were all delicious, the scallop roe crackers just zinged with flavour. The dainty amuse bouche did their job perfectly, setting us up in anticipation of the dishes to follow.

2 Oyster Beignets
Oyster Beignets

​The Oyster Beignets were a revelation to me, I haven't eaten cooked oysters before only au natural. The light batter encased the oysters but didn't smother them. Utterly delicious.


Sea urchin shell filled with mussels and potato and topped with a seaweed twill
Barbecued Drumfearn Mussels with Potato and Parsley

Served in a sea urchin shell, these were a hidden taste bomb, the mussels had taken on a wonderful smokiness off-set by the creamy whipped potato.

Crunchy Bread, Steamed Brioche & Rye Bread
Crunchy Bread, Steamed Brioche & Rye Bread

​I usually try to avoid filling up on bread, but this selection of freshly baked, still warm bread was just too much temptation to resist, and anyway it was needed to mop up the last drops of those amazing sauces.

Hand Dived Loch Greshornish Scallop with Seaweed Butter Sauce
Hand Dived Loch Greshornish Scallop with Seaweed Butter Sauce

​Just look at the caramelisation on that succulent scallop. Perfection on a plate and as delicious as it sounded.

Carbost Landed Monkfish with Edinbane Wild Garlic
Carbost Landed Monkfish with Edinbane Wild Garlic

Monkfish is one of those fish that's very difficult to get right, it takes a lot of preparation to get all the membrane off. Clearly, that's no obstacle to Calum and his team, this monkfish was perfect, served with yet another stunning sauce.

Highland Wagyu Beef with Groundskeeper Willie's Carrots
Highland Wagyu Beef with Groundskeeper Willie's Carrots

​The tenderness of this beef was amazing, and look at the clarity of the jus. A deceptively simple (it obviously wasn't) dish. I had a glass of the matched red wine with this dish, the Sommelier really knows what he's doing, it was amazing.

Isle of Mull Cheddar with Breakish Wildflower Honey and a celery sorbet
Isle of Mull Cheddar with Breakish Wildflower Honey and a celery sorbet

This was far from the normal cheese and biscuits, it was a proper sharp cheddar offset by the local honey and the revelation of celery sorbet.

Edinbane Meadowsweet with Almond
Edinbane Meadowsweet with Almond

​I have to admit that I can't really remember this dish that clearly. It's very pretty though!

70% Dark Chocolate with Edinbane Blackcurrants
70% Dark Chocolate with Edinbane Blackcurrants

This was as rich and decadent as you'd ever want a chocolate dessert to be. What a way to end this meal!

Calum is indeed a chef with great talent, and if budget allows, this really should be on your list of where to eat in Skye.


https://www.edinbanelodge.com/restaurant


Edinbane Lodge , Old Dunvegan Road, Edinbane, Isle of Skye IV51 9PW


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