Guest: Calum Montgomery, Chef Owner at Edinbane Lodge, Isle of Skye

Host: Phil Street

In this inspiring episode, Phil sits down with Calum Montgomery, a passionate, driven chef who’s put his heart and soul into showcasing the best of Scottish produce at the award winning Edinbane Lodge. From washing dishes at 14 to co-owning a fine dining destination with his father, Calum shares his gritty, honest, and at times hilarious journey through the kitchen, construction site, and entrepreneurial rollercoaster.

In this episode, you’ll hear about:

• Calum’s early dreams of running his dad’s business — and the surprising detour into hospitality
• Why working in Glasgow’s best kitchens reshaped his entire approach to cooking
• The emotional rollercoaster of restoring a 16th-century building into a restaurant with rooms
• The highs and lows of launching Edinbane Lodge and the importance of finding your why
• Building a workplace culture rooted in respect and fun
• Why the Isle of Skye isn’t just the backdrop, but the heart of everything they serve
• The importance of flexibility in hospitality and paying chefs for every hour worked

Listen now for:

• What it really takes to transform a derelict building into a destination restaurant
• Straight talk on burnout, reinvention, and finding passion again and again
• The business philosophy behind success that feels good — for staff and guests alike
• Real stories of foraging, failure, family, and fish (sometimes all in the same day)

Memorable Quotes:

“Our biggest competition is the landscape.”

– Calum on designing dishes that stand up to the beauty of Skye.

“If I’m not passionate about it anymore, I’ll stop doing it. I’ll go and open a burger joint.”

– On owning your choices and staying aligned with your values.

“I didn’t know how much I loved being a chef… until I stopped.”

– The turning point that changed everything.

“We don’t have a supplier sheet. We’ve got a WhatsApp group.”

– On building hyper-local, deeply personal relationships with producers.

“There’s a strict no dickheads policy. It’s non-negotiable.”

– On culture, chemistry, and choosing your crew carefully.

This episode is for:

• Chefs and restaurateurs looking for long-term, sustainable success
• Young cooks wondering if they’ve “missed the boat”
• Hospitality professionals hungry for new models of leadership
• Anyone inspired by stories of grit, guts, and good food

Links & Resources:

• Phil Street (Host): Phil Street FIH on LinkedIn
• Craft Guild of Chefs: craftguildofchefs.org
• Calum Montgomery: @skyechefmonty on Instagram
• Edinbane Lodge: edinbanelodge.com

Support Our Sponsors:

Ramsden Recruitment – Specialists in hospitality careers. ramsdenrecruitment.co.uk

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