An absolute pleasure to cook for Rangers Manager Philippe Clement tonight @edinbanelodge Delighted he agreed to sign my picture of Ibrox that sits proudly in the kitchen 🤘🔵🤘 @rangersfc #rangersfc @edinbanelodge #edinbanelodge Philippe Clement

Delighted with our stunning new custom made leather and tweed dining chairs Edinbane Lodge They have really transformed our two dining rooms and feels like we have a brand new restaurant 🤘🔥

1am drive home from work last night with no filter #IsleofSkye

A pleasure to be in attendance at the Scotsman Scran Awards tonight in Glasgow. It feels incredibly surreal to see my name alongside so many incredible chefs in the category - “Outstanding contribution to the industry” I’m honoured just to be considered for the award and wish

Well, another amazing meal at Edinbane Lodge So glad we brought Lynsey Peters & Colin along for the ride! Calum Montgomery take a bow sir 🥇

Consistent belters from Skye Scallop Divers

Thus beauty arrived today Pacojet #PacoJet4

Hand Dived Scallop from the waters close by, lightly torched with rapeseed oil dressing Almond Puree Fresh blackcurrants from across the road Fermented leek buds From Jeff Lawson Nastursium Oil, Herbs and flowers from the grounds Oscietra caviar The 1295 Caviar Company

📢 COMPETITION TIME 📢 Calum Montgomery (Calum Montgomery), Chef Owner of Edinbane Lodge is giving away a TASTING MENU FOR TWO to one lucky member of The Staff Canteen. This is an EXCLUSIVE competition for MEMBERS of The Staff Canteen only. Enter here 👇 bit.ly/4cRwHZT

Congratulations to our Pastry Chef Calum Innes on his recent achievement of becoming a member of The Master Chefs of Great Britain There’s a lot of history and camaraderie between the two Calums, who first worked together at One Devonshire Gardens in Glasgow over 15 years ago.

⏰ Time is running out ⏰ The Staff Canteen members have 3 days left to enter this competition for a tasting menu for 2 at Edinbane Lodge on the Isle of Skye 🍽️ Enter now: bit.ly/4cRwHZT

BBQ lobster with orange butter sauce, carrots, chive, fennel and nastursium all grown on site 🦞

Wow, what an incredible review from Sarah Campbell, Food and Drink writer at The Herald Click the link below to read about her experience at Edinbane Lodge, dining in our restaurant staying overnight in one of our riverside rooms. Sarah Campbell heraldscotland.com/life_style/foo…

What a goal 🤘

Probably the most vivid orange one of these I’ve seen before. Orange scallops used to freak me out and I’d think there was something wrong with them I don’t usually serve them in the restaurant because I fear someone would send it back and we’d need to cook again! Instead they

Buying Oasis tickets on Ticketmaster

Some boy

Delighted with this from National Geographic National Geographic Magazine Edinbane Lodge 🤜🤘 nationalgeographic.com/travel/article…