Calum has cooked in Canada and France (in some top Parisien restaurants_, but returned 12 years ago to his beloved Isle of Skye, opening a pop up in his parents house. A year later, he launched his restaurant fine dining cuisine with a focus on foraged ingredients.

Calum: "So the kind of ethos and sort of atmosphere which we create is really about relaxed fine dining, really paying attention to the season, to the small producers and what we can find locally. Our mission for the restaurant really is to continue the foraging journey that we've kind of started here, working with young people really to try and get their kind of knowledge up about foraging. So I feel I do have what it takes to get to the banquet."