Set in a tree-lined Victorian terrace in Glasgow’s west end, Hotel du Vin at One Devonshire Gardens offers innovative, sophisticated dining from a team which is passionate about using fresh, local, seasonal produce.
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
Jim Cowie puts seasonality and sustainability at the heart of his restaurants, which proudly offer a wide range of Scottish seafood dishes.
With a passion for quality cuisine, coupled with a desire to raise Tayside’s profile on the culinary map, chef proprietor Adam Newth opened The Tayberry restaurant in 2015.
The restaurant brings Italian regional traditions to the Scottish capital, offering diners a menu of seasonal, fresh Italian cuisine.
Majoring in fresh Italian and Scottish ingredients, the company’s food philosophy is ‘happy food’
Utilising the best of Scotland’s natural larder, as well as ingredients from further afield, the Mercat Grill offers simple, gastropub fayre.
Using local Scottish produce, Barath’s kitchen produces a range of hearty and seasonal dishes.
Head chef Bishnu Neupane draws on experience from some of the most respected Indian restaurants in the UK
SLTN chats to Yvonne Marshall of The Benleva, Drumnadrochit
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