Chef’s Table: An Exclusive Chat with Jordan Webb

An exclusive interview with Jordan Webb of Kinloch Lodge

This year marks the 50^th anniversary of Kinloch Lodge, the landmark hotel and restaurant on the Isle of Skye. In celebration of its 50^th anniversary, Kinloch Lodge is releasing a stunning book this September. The hardback book has over 35 delicious recipes from the hotel’s head chef, Jordan Webb, each beautifully photographed by Alan Donaldson. We caught up with Jordan to discuss the book, Kinloch Lodge’s milestone anniversary and his incredible ability to create a new menu every day.

Dish Cult: Congratulations on the 50th anniversary of Kinloch Lodge and the new book – how did the idea for that come about?

Jordan Webb: The book is a collaboration between myself and Lady Claire Macdonald, who founded Kinloch Lodge 50 years ago. As we planned Kinloch’s 50th anniversary, we were struck by our shared approach to food, that of seasonal ingredients and local suppliers. So, we came up with the idea of re-imagining some of Claire’s original recipes, with a more modern approach. It is, however, more than just a recipe book – it is part family memoir and part love letter to the wild island we call home.

DC: How would you describe Kinloch Lodge to someone who’s not been?

JW: An incredibly special place, surrounded by nature and beauty. It is, I think, quite unique. Firstly, its location is superb, nestled against the dark waters of Loch Na Dal with the rugged Cuillin Ridge visible in the distance. It is about as Highlands as it gets and surrounded by nature. What I think makes it truly special though, is the hotel’s history and heritage, having been in the same family for over 400 years.

DC: How did you come up with the menu?

JW: I come up with a new menu every day, and for me that is one of the most exciting parts of my job. The menu and dishes are hyper-seasonal, so I’ll talk to our suppliers to find out what’s coming in that day, and also chat to Mitch Partridge, Kinloch’s ghillie, who forages for ingredients on the Kinloch estate too.

DC: Is there one particular dish you’re most proud of?

JW: To be honest, I’m proud of all the dishes my team send out as we give them all 100 per cent. However, if you were to twist my arm, probably one of my slow-cooked Highland ox cheek, with sushi rice cake, pickled Kinloch-grown vegetable salad and soy ginger jus.

DC: What inspired you to get into food in the first place?

JW: I’ve always enjoyed food from a young age. I’ve always loved cooking and it’s something that’s always evolving and offering new challenges, every day.

DC: What is it about the Isle of Skye that makes it such an attractive place for foodies?

JW: The variety and bounty of the island’s landscapes are probably the main reason. Skye’s water is incredibly pure and clean, meaning we have some the best shellfish in the world, from langoustine, mussels and scallops, to lobsters and clams. Likewise, the game on the hills is second to none, particularly the venison, and all around us we are lucky to be able to forage for girolle, trompet, hedgehog mushrooms, and porcini. The shore line, where these two worlds meet, also offers a variety of ingredients used in our kitchen – such as sea coriander, sea aster, samphire, sandwort and dulse.

DC: What makes Kinloch Lodge truly stand out?

JW: Obviously the stunning location, with the benefit of the woods and seashore around us is brilliant, but for me it is the family-feel of the place. With its impressive location and history, it would be easy for it to feel imposing or overly-formal, but instead it is friendly and welcoming and proves that great food and service can still be accessible.

DC: Which other restaurants really impress you?

JW: Thomas Keller’s French Laundry, Alinea by Grant Achatz, Michael Caines… There’s lots of people I admire in the industry – I never stop learning from others.

DC: Which ingredients do you enjoy cooking with most?

JW: I love the giant, hand-dived scallops we get here on Skye, anything that I’ve foraged for myself and the primal satisfaction of breaking down the whole deer carcasses we get in from Skye Game.