Born and raised in Portree, Isle of Skye, Calum Montgomery comes from a family that has called Skye home for generations. His deep-rooted connection to the island and its natural larder has shaped his passion for Scottish cuisine. He began his culinary journey at just 14, training under MasterChef: The Professionals winner Gary Maclean and refining his skills in some of Scotland’s top kitchens, including Kinloch Lodge and Ullinish Lodge, where he became Head Chef. Seeking further inspiration, Calum honed his craft at Frederikshøj, a Two Michelin Star restaurant in Denmark, gaining a fresh perspective on ingredient-driven cooking.

 

Edinbane Lodge and Leadership

In 2017, Calum and his family transformed a 16th-century hunting lodge into Edinbane Lodge, now celebrated as one of Scotland’s premier dining destinations. As Chef Patron, he leads a dedicated team committed to showcasing Skye’s natural larder with creativity, sustainability, and respect for tradition.

Under Calum's leadership, Edinbane Lodge has garnered numerous accolades, including:

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• La Liste – Top 500 Restaurants in the World (2025)

• Four AA Rosettes (2022-Present) – First and only Highlands restaurant to achieve this

• Michelin Guide (2019-Present)

• Five AA Gold Stars – AA Accommodation Guide

• Restaurant of the Year (2023) – Scottish Excellence Awards

• Restaurant of the Year (2024) – Visit Scotland

• Best Fine Dining Experience (2025) – Scotsman Awards

• Exceptional – Good Food Guide 2025

• 5/5 Cooking Score – Harden’s Guide

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Television and National Recognition

Calum's talent has been showcased on the national stage with two appearances on BBC’s Great British Menu in 2022 and 2024, where he competed against some of the UK's best chefs. Facing off against top talent in the Scotland region including Adam Handling, Stuart Ralston, and Kevin Dalgleish. Calum impressed with his deeply personal ingredient-led dishes that celebrated Scotland’s culinary heritage.

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Beyond his role at Edinbane Lodge, Calum has received several personal accolades with the most recent being the Peter Dukes Fellowship Award. Named after the organisation's founder, the award recognises chefs who demonstrate excellence in their craft while making a lasting contribution to the industry through leadership, mentorship and support for the next generation of chefs. The award is rarely given and is considered one of the highest honours within the Master Chefs of Great Britain.

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• Masterchef of Great Britain (2021 - Present)

• Scottish Chef of the Year (2023) – Scotsman Awards

• Chef Patron of the Year (2018) – Scottish Food Awards

• Best Newcomer of the Year (2019) – CIS Excellence Awards

• Mentor and Judge (2024/2025) – Springboard FutureChef

• Chef of the Year (2025) – Scottish Excellence Awards

• Peter Dukes Fellowship Award (2026) – Master Chefs of Great Britain

 

 

Philosophy and Approach

Calum’s menus honour Skye’s rich food heritage, utilizing local produce from crofters, fishermen, and artisans. He embraces traditional preservation techniques while incorporating modern innovations to create a unique dining experience.

A regular at food festivals across Scotland, Calum continues to inspire with his passion for seasonal, sustainable, and innovative Scottish cuisine.

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Skye and Beyond

Calum’s reputation has led to invitations to showcase his cooking far beyond Skye, with guest residencies and collaborations

bringing a taste of the island to cities including London, Glasgow, Edinburgh and New York. He has cooked alongside Michelin-starred chefs Adam Byatt ​and Yuu Shimano, sharing his ingredient-led approach with new audiences while continuing to champion Scotland's natural larder on a wider stage.

His work has also extended into the the world of private dining at sea, where he has been invited to cook aboard some of the world's most prestigious multi-million-pound yachts, including KAOS, Elysian and Avanti, delivering bespoke dining experiences for owners and their guests in truly unique settings.