The young local talent breathing new life into the Isle of Skye’s food scene

A new generation of chefs and distillers are showcasing the Hebridean island’s outstanding produce and creating jobs for fellow islanders

With its dramatic, rugged mountain skyline, winding roads and ever-changing weather, the Isle of Skye has long appealed to lovers of the wild. Over the last decade, however, the largest island in the Inner Hebrides has been drawing visitors for other reasons – its dynamic food and drink scene. Leading the way are young Sgitheanach (people from Skye) with a global outlook but a commitment to local, sustainable ingredients. It’s also the result of an engaged community keen to create good, year-round jobs that keep young people on the island.

Calum Montgomery is Skye born and bred, and he’s passionate about showcasing the island’s larder on his menus at Edinbane Lodge. “If someone is coming to Skye I want them to appreciate the landscape, but also the quality of our produce,” he says. “Our mussels, lobster, scallops and crab are second to none.” Montgomery is mindful of the past: “It means everything to me to use the same produce as my ancestors. My grandpa was a lobster fisherman and we’re enjoying shellfish from the same stretch of water, with the same respect for ingredients.”