This article appears as part of the Food Matters newsletter.

I’m ashamed to admit that until very recently, I failed to appreciate just how special one of Scotland’s most famous tourist destinations is.

The Isle of Skye.

I’d seen the movies and TV shows that made use of the alien-looking landscape of the Old Man of Storr, all jagged rock and mist, that no doubt attracts thousands of visitors every summer season.

And of course, the majority of journeys we made to the mainland during my childhood began with the ferry to Uig, followed by the slow drive through Portree and Broadford behind the inevitable convoy of campervans.

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But, had I ever taken the time to explore? No. Or at least no further than a dash to the shop for sweets during the 10-minute cigarette break bus drivers would announce in Kyle of Lochalsh.

It was not until joining The Herald as food and drink writer that I began to realise how much I was missing out on.

Suddenly, somewhere that I had always thought of as the first leg of an arduous day of travel became one of Scotland’s most sacred food and drink havens, home to Michelin-star seafood restaurants, fledgling distilleries and world-class hotel accommodation.

By the time an invite to dine and stay at Edinbane Lodge arrived in Spring of this year, I couldn’t have been more excited if they had offered an overnight in the sunny city of Barcelona.


You see, this restaurant with rooms in a quiet village just off the beaten track en route to Dunvegan has a reputation that preceded the golden ticket email that had landed in my inbox.

Overseen by chef patron and Skye native Calum Montgomery, Edinbane is a 16th-century hunting lodge that was painstakingly renovated and restored in 2018 and has since been recognised with all manner of accolades from 4 AA Rosettes to a listing in the Michelin Guide.

When it comes to the menu, former Great British Menu star Montgomery calls on local producers, almost all of whom are family or friends to create a love letter to his home that’s executed with an incredible attention to detail.


This includes hand-dived Loch Greshornish Scallops, foraged sugar kelp and a selection of root vegetables picked by their very own groundskeeper Willie.

(No, not that one.)

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And the rooms? We were to stay in the Riverside Suites, detached from the main building and situated in a former ceilidh hall, which had recently been given a makeover to match the standard of work going on in the kitchen.

Let me finish simply by saying that in less than 24 hours at Edinbane, I’d come to realise exactly what makes the Isle of Skye so enchanting.

You can read the full story HERE or for more information visit www.edinbanelodge.com.