Edinburgh restaurant group Howies has been named ‘Best for Scottish – Independent Business of the Year’ at the Scotland Food & Drink Excellence Awards 2026.
The award, which comes in the group’s 36th anniversary year, recognises its ‘longstanding commitment to Scottish produce, strong supplier relationships and continued business growth’.
Founded in 1990 by David Howie Scott, the family-run business runs Howies Victoria Street, Howies Waterloo Place and Scotts Kitchen, alongside Events by Howies, which provides outside catering for corporate events and private celebrations.
Now under the leadership of Louis Scott and Suzanne O’Connor, Howies remains a close-knit, family-run business, supported by a loyal team who continue to uphold the values established 36 years ago.
In particular, Scottish sourcing remains at the heart of the group’s menus. Around 90% of its suppliers are located within 50 miles of its restaurants, with longstanding partnerships including Campbells Prime Meat, John Gilmour Butchers, Welch Fishmongers, Iain Mellis Cheese and George Anderson, alongside independent drinks producers such as Edinburgh Gin and Newbarns Brewery.
Howies’ chefs work closely with these suppliers to develop seasonal menus, with Scottish seafood, locally sourced meat and seasonal produce playing a central role in the dining experience.
The group reckons this commitment to local sourcing has translated directly into customer loyalty. The daily catch, supplied by Welch Fishmongers, is the bestselling dish at both Howies Victoria Street and Waterloo Place, while the venison casserole has remained a favourite since the restaurant first opened in 1990.
Louis Scott said: ”For 36 years, Howies has been committed to celebrating Scotland’s natural larder and making great Scottish food and warm hospitality accessible to as many people as possible.
“To have that recognised by Scotland Food & Drink means a huge amount to us. This award belongs to the brilliant people across our restaurants and events team, and to the Scottish farmers, growers and producers whose ingredients make what we do possible.”
