Edinbane Lodge is a 16th century hunting lodge that has been reimagined as a fine dining destination restaurant with rooms. It offers a seasonal tasting menu that celebrates the island’s rich natural larder.

From delicately steamed halibut to pork belly slow-cooked overnight, Rational’s iCombi Pro has become an ‘essential part’ of the Lodge’s culinary rhythm. For Montgomery and his team, the Rational iCombi Pro isn’t just a piece of equipment - it’s a trusted partner in their pursuit of ‘culinary perfection’.

Montgomery said: “The consistency that Rational iCombi ovens offer, I genuinely believe is second to none. We used it day in, day out, put it through the ringer, and it still works as good today as the first day that we bought it. [It is] the best decision we've ever made for the kitchen.

“It’s like having another chef in the kitchen. It’s complete peace of mind that I can actually go home at night, and I know when I come in first thing in the morning that is going to be perfectly cooked. We make a scallop mousse, bind it with freshly caught lobster, pipe it into moulds, and poach it slowly at 55 degrees. We know that lobster’s not going to overcook. We know those scallops are not going to overcook.

“It’s made our kitchen a lot more efficient. It’s made our service a lot more efficient. It’s the number one thing I ever wanted in my kitchen. It’s staying there for good. We want to give our guests that wow factor. Whether it’s breakfast service, dinner service, or prep in between, the iCombi Pro helps us deliver that time after time.”

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