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.
Fred Berkmiller is chef proprietor of two Edinburgh restaurants: L’escargot bleu on Broughton Street and L’escargot blanc on Queensferry Street.
Perthshire hotel and resort Crieff Hydro has been in business for over 150 years and boasts several restaurants, offering everything from hot dogs to fine dining .
SLTN chats to Yvonne Marshall of The Benleva, Drumnadrochit
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.
Inspired by classic brasserie cuisine, the restaurant’s menus major in local seasonal produce.
Scott Davies, head chef at The Three Chimneys on the Isle of Skye, creates dishes which reflect and celebrate the ingredients native to Skye and beyond.
SLTN finds out the latest from Derek Johnstone, Head chef at Borthwick Castle .
Using local Scottish produce, Barath’s kitchen produces a range of hearty and seasonal dishes.
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