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AA 3 Rosette Restaurant in Scotland

Calum Innes is from the small island of Benbecula in the Outer Hebrides and is Scottish through and through and has a real passion for this country and all the natural produce that comes from it.  Calum, Head Chef at The Airds, has consistently worked at 3 Rosettes level for the majority of his career showing just how talented he is.  He originally joined The Airds as Sous Chef working under Chris, and then when Chris decided to leave us it was an easy decision to promote Calum to the role of Head Chef. Calum was keen to continue working on the west coast of Scotland and to make full use of the amazing natural larder on our doorstep.  As a result Airds continues to maintain its international reputation.

The idea behind his food is that it should be uncomplicated allowing the natural ingredients to speak for themselves and allowing the flavours to come through without barriers - in other words 'let the ingredients speak for themselves'.  He very much subscribes to the idea of sustainability and enjoys contributing towards the training and development of the next generation of chefs and as such was very quickly successful in setting up an apprenticeship scheme at The Airds.

Calum takes a great deal of pride in imparting his techniques and knowledge to the next generation of chefs and works closely with cookery schools to develop programmes for aspiring young chefs who want to gain some work experience in a busy, quality kitchen.


Fine Dining Restaurant near Oban, Argyll

The Airds has achieved 3 Rosettes for the food for over 27 years and was one of the first restaurants in Scotland to achieve a Gold Award with EatScotland.  The restaurant has also consistently been included in the Good Food Guide for 42 years which is quite an achievement! The second longest in Scotland.

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