Renowned food guide recognises quality cuisine from twenty outlets
RENOWNED culinary guide Michelin has endorsed the high quality of food available in Scottish pubs with the launch of its latest Pub Guide.
The 2014 edition of the Michelin Eating Out In Pubs guide features 20 Scottish outlets, including four new entries.
Perth and Kinross pubs Dalmore Inn and Inn on the Tay both made it into the new edition of the guide as well as Glasgow’s The Finnieston and The Scran & Scallie in Edinburgh.
Published earlier this month, the 2014 guide includes a colour photo and description of each premises, including examples of typical dishes.
Tom Kitchin, who runs The Scran & Scallie with fellow chef Dominic Jack, said appearing in the guide is a “huge achievement for our entire team”.
“Dominic Jack and I are using the same philosophy that we live and breathe at our Michelin Star restaurants and applying it to a friendly, welcoming gastro pub.
“We’re really proud to be able to show that Scottish pub food can be done well,” he said.
Graham Suttle, managing director of Kained Holdings, whose Glasgow premises include The Finnieston, said the Michelin guide listing “elevates it [The Finnieston] outwith the local trade and gives you national standing and recognition”.
“For us as a company it’s a great accolade for the time, money and effort we put in,” he said.
Suttle said an increased use of local produce and “people doing the traditional dishes better” had led to an improvement in pub food across the trade.
The release of the new guide coincides with the news that six Scottish restaurants have secured places on the Sunday Times Food List.
Andrew Fairlie at Gleneagles, The Peat Inn in Cupar, Fife, and Edinburgh restaurants Castle Terrace, The Honours, The Kitchin and Restaurant Martin Wishart all made the grade.
Edinburgh’s four entries position the capital as the city with the most restaurants in the list outside of London.