#013 - Chefs on the Pass - Calum Montgomery - Passion, Produce & Purpose

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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