Ross McMillan, head chef at Old Churches House Hotel in Dunblane offers customers an affordable yet quality dining experience
Inspired by classic brasserie cuisine, the restaurant’s menus major in local seasonal produce.
Using local Scottish produce, Barath’s kitchen produces a range of hearty and seasonal dishes.
The restaurant brings Italian regional traditions to the Scottish capital, offering diners a menu of seasonal, fresh Italian cuisine.
Cameron MacBeth is head chef at Cornerstone Seafood Restaurant in the Highland port of Mallaig. Diners can enjoy fresh seafood while looking out across the harbour as the local fishermen land the day’s catch
Utilising the best of Scotland’s natural larder, as well as ingredients from further afield, the Mercat Grill offers simple, gastropub fayre.
Head chef Bishnu Neupane draws on experience from some of the most respected Indian restaurants in the UK
Majoring in fresh Italian and Scottish ingredients, the company’s food philosophy is ‘happy food’
Macdonald Drumrossie Hotel in Inverness is set in nine acres of parkland and is a popular weddings destination. The hotel’s restaurant has two AA Rosettes and offers modern Scottish cuisine, prepared using the freshest ingredients
Fred Berkmiller is chef proprietor of two Edinburgh restaurants: L’escargot bleu on Broughton Street and L’escargot blanc on Queensferry Street.
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