Chef Jordan Webb grew up in Bristol and has cooked in kitchens from Canada to Australia and many places in between; but on Skye, he found ingredients and new flavours like nowhere else. The Highlands and Islands contain one of Europe’s last remaining wilderness areas – and the food grown and reared among the unspoiled purity of this land and water tastes complex, decadent and beyond fresh.
Kinloch’s focus on flavour isn’t limited to our food. We also have a thoughtfully crafted wine list that includes some of the best organic and biodynamic wines from around the world, as well as our whisky bar with over 122 different bottles designed to comfort, surprise and delight. Enjoy a dram outside under a canopy of stars or sink into one of our plush drawing room sofas in warming distance of our roaring fireplaces.
Kinloch offers breakfast, lunch and dinner at set times throughout the day, while our all day dining menu can be enjoyed anytime. See our menus below and learn more about our extraordinary local suppliers and reserve a table.
To take a piece of the Kinloch kitchen into your own, buy a copy of our culinary celebration, 50 Years - Kinloch Lodge, which features stories, essays and recipes that bring our home into yours.
Download a sample menu:
Please notify us of any allergens in advance of your reservation. Whilst we make every effort to avoid cross contamination, we cannot guarantee that any food item we make is 100% free of specific allergens. Please be aware that if you suffer from a severe allergen our restaurant may not be suitable for you.