Planning a dinner party this weekend? Take a leaf out of Kinloch Lodge's recipe book – they've been offering refined dishes to visitors on the Isle of Skye for half a century. Serve up a refined smoked wild duck breast with salt, preserved plum and pickled kohlrabi as your main, and discover our top menu picks in the latest issue of Food and Travel. 🍴 Fifty Years: Kinloch Lodge by Claire MacDonald, Jordan Webb, Alisha Fernandez Miranda 📸 Alan Donaldson, Martin Lear, Steve Taylor