At Edinbane Lodge on Skye, Calum Montgomery does more than cook – he forges stories from scallops, mutton, and sea air. In this exclusive interview for The Knife, the Chef of the Year shares how local legends, late-night lobster allocations and a “hot minger” shaped his culinary path. This is modern Scottish fine dining, rooted in heritage and fuelled by Skye’s wildest ingredients.

Explore Scotland's culinary gems, from whisky and haggis, to smoked seafood and Michelin-worthy tasting menus across historic locales.