The Young Talent Reviving the Isle of Skye Food Scene
The Isle of Skye food scene is buzzing with new life, thanks to a generation of young chefs, bakers, and distillers who are reimagining island dining. Known for its dramatic mountains and rugged coastline, Skye now draws visitors for its inventive cuisine as much as for its landscapes. Locals are combining global ideas with deep respect for the island’s produce, creating jobs and keeping talent rooted in the community.
Celebrating Skye’s Natural Larder
Born and raised on Skye, Calum Montgomery has turned his restaurant, Edinbane Lodge, into a showcase of the island’s finest ingredients.https://www.theguardian.com/travel/isle-of-skye
“If someone comes to Skye, I want them to taste the land and the sea,” he says.
Montgomery’s “A Taste of Skye” menu lists how far each ingredient travels. His scallops are hand-dived from Loch Greshornish, his lobster caught in nearby Portree, and his herbs grown just steps from the kitchen.
He often takes young chefs out to meet local divers and foragers. “When they eat a scallop straight from the shell, they understand what freshness really means,” he says.
From London to the Cuillin Hills: Café Cùil’s Journey Home
Driving south, beneath the towering Cuillin mountains, chef Clare Coghill welcomes diners to her creative café, Café Cùil. After opening her first location in London, she returned home during the pandemic to launch her Skye venture.
Over a matcha latte topped with wildflowers, Coghill explains,
“In London, getting fresh ingredients was tough. Here, my creel fisherman drops off scallops at my door. The connection is real.”
Her dishes, like blood orange and beetroot-cured trout, combine Gaelic culture and modern flair. Visitors can even learn Gaelic words from lesson cards at each table, blending food and language in a truly local experience.
Tradition Meets Innovation at Kinloch Lodge
Skye’s legendary Kinloch Lodge remains a cornerstone of island gastronomy. Run by Isabella Macdonald, the boutique hotel continues her family’s culinary legacy while nurturing new talent.
Head chef David Cameron leads a young team that forages sea herbs and wild mushrooms, grows spices in the greenhouse, and smokes lobster in-house. Guests can join foraging walks or fishing trips with the lodge’s ghillie, exploring the island’s edible landscape before sitting down to a meal inspired by it.
“Visitors want to understand Skye through its food,” says Macdonald. “They want an experience, not just a meal.”
The Rise of Skye’s Whisky Industry
The whisky industry has also become vital to Skye’s economy, offering stable, year-round work for locals. Torabhaig Distillery, one of the island’s newest, is leading the charge.
Operations manager Dougie Stewart explains, “Traditional jobs like fishing have declined. Distilling gives young people a reason to stay.”
Local distiller Iona Fraser joined Torabhaig at just 21 after spotting a “Distillers Wanted” ad. Now, she trains new recruits and has even crafted her own whisky using chocolate malt—a rare honour for such a young distiller. “It’s a dream to help build something from home,” she says.
Community, Coffee, and Collaboration
Before leaving the island, a stop at Birch Café in Portree is a must. Run by Niall Munro, the café and bakery serve locally roasted coffee and vibrant brunch dishes. Munro also founded the Skye Live music festival, another celebration of island creativity.
His brother, Calum Munro, is the chef-owner at fine-dining restaurant Scorrybreac, known for blending Scottish ingredients with Nordic and Japanese influences. Both brothers are proud to see Skye’s young talent thriving together rather than competing.
“We’re all deeply rooted here,” says Montgomery. “We left to learn, but Skye’s food was always in our hearts. Now we’re bringing that experience home.”
A Taste of the Future
As you travel across the island, it’s clear that collaboration fuels the Isle of Skye food scene. Chefs, distillers, and farmers work hand in hand, celebrating the land while creating new opportunities.
From fine dining to whisky tasting, every bite tells a story of community, creativity, and connection. Skye’s culinary future looks as breathtaking as its scenery.
