Kinloch Lodge Hotel and Restaurant

Kinloch Lodge stands on land that has quietly evolved over centuries. Records trace its story back to the mid 1600s, when the site began as a simple farmhouse before shifting into different roles. Each phase added another layer to what the place would eventually become.

The lodge entered its current chapter in 1972, when Godfrey Macdonald, the 8th Lord Macdonald and High Chief of the Clan Donald, and his wife Claire decided to open a small hotel here on the Isle of Skye. Their aim was practical rather than grand: comfortable rooms, reliable hot water, a warm sense of hospitality, and food worth traveling for. That approach shaped the lodge for decades.

Today, Kinloch Lodge remains family run, with their daughter Isabella Macdonald continuing its stewardship. Much of the journey is captured in the lodge’s anniversary book, created to mark five decades of hotel and restaurant life on Skye.

Kinloch Lodge follows a traditional Scottish country house style, shaped by the many roles the building has played over time. The original house, which once formed part of the estate during its period as a shooting lodge, remains at the center of the property and continues to define its character. Rather than feeling formal, the spaces are arranged for comfort and everyday use. Sitting rooms feature wood-burning fires, deep seating, and a lived-in atmosphere, with colors and textures carefully chosen to reflect the surrounding landscape.

Later additions have been made with care. A newer annex sits alongside the original house, designed to blend in through its white exterior, slate roof, and traditional sash and case windows. The transition between old and new feels natural, as if the lodge expanded gradually over time. Outside, the design opens into the landscape. Just beyond the building is an expansive lawn, with a large firepit that often becomes a gathering point on cooler Skye evenings.

The kitchen at Kinloch Lodge works with ingredients from Skye and the wider Highlands and Islands, shaped by the seasons and what the landscape provides rather than fixed menus. Much of what is served reflects what is available locally at the time. Chefs regularly forage chanterelles or wild garlic from the hills, gather kelp from the shore for use in brines, or finish plates with salad leaves picked straight from the polytunnel just outside the kitchen.

Meals are served in a relaxed setting, by the fire indoors or outside on clear evenings to enjoy the quiet surroundings. Kinloch Lodge offers breakfast, lunch, and dinner at set times, along with an all day dining menu. The all day options include smoked salmon with cucumber and cream cheese, ham and mustard sandwiches with homegrown salad leaves, and a Scottish cheese plate served with oatcakes and chutney. For something sweet, you might find Kinloch scones, carrot cake, or a warm chocolate brownie

Set in a quieter part of the Isle of Skye, Kinloch Lodge is suited to intimate weddings, with the surrounding landscape setting the tone. It's a past as a family home, and its easygoing atmosphere makes it a natural fit for smaller ceremonies, where the focus stays on the couple and a close circle of guests. Instead of fixed wedding packages, the team works with you to shape the day in a way that feels personal and customized.

For couples planning something larger, the entire hotel can be booked for exclusive use. Having the lodge to yourselves offers privacy and flexibility, allowing the whole wedding weekend to unfold in one place, from meals and accommodation to shared time together, with the Isle of Skye as the backdrop.

Cultural and Outdoor Experiences

Kinloch Lodge sits in a quieter part of the Isle of Skye, surrounded by walking trails, woodland, shoreline, and open landscapes. From the lodge, guests can explore nearby castles, distilleries, gardens, and local heritage sites, while many of Skye’s better-known locations are within driving distance. The team at the lodge can point you toward routes, walks, and places that suit your interests, whether you prefer well-known stops or quieter corners of the island.

A key part of the experience is spending time outdoors with the lodge’s resident ghillie, Mitchell Partridge. Ghillies have long acted as custodians of the countryside, and Mitchell guides guests through the land around the lodge and beyond. Activities can be adjusted for different ages and fitness levels and include foraging, fishing, walking, and deer stalking. Foraging takes place throughout the year in the surrounding forest and along the shores of Loch na Dal. Depending on the season, guests may find chanterelles, wild garlic, sorrel, seaweed, mussels, or samphire, with simple food and drinks prepared outdoors before returning to the lodge.

Fishing experiences focus on guided fly fishing for wild brown trout or salmon in quiet, scenic locations. Wild Walks explore lesser-known paths and habitats, with opportunities to spot wildlife and learn basic outdoor skills along the way. Deer stalking is also available, either with a camera or a rifle, and takes place early in the day in the more rugged parts of the island, suited to guests with a reasonable level of fitness.

Kinloch Lodge also hosts private celebrations such as birthdays, anniversaries, and proposals. Photography can be arranged to capture these moments. For larger celebrations or corporate gatherings, the lodge can be booked for exclusive use. This includes accommodation, meals, and support with planning, coordination, décor, and on-site event management handled by the events team. Having the lodge to yourselves also offers privacy and flexibility, whether the focus is on celebration, work, or a mix of both. For details on what can be arranged and how events are managed, it is best to get in touch directly with the team.

At Kinloch Lodge, looking after the environment and supporting the local community is part of everyday life. A lot begins with the land around the lodge. Water is drawn from a natural spring on the estate, and the kitchen relies on what is close by, including produce from the polytunnel and ingredients sourced from local farmers, fishers, and foragers. Cooking follows the seasons and what is available at the time. Time outdoors is part of the experience too, helping guests understand the landscape and its rhythms.