Majoring in fresh Italian and Scottish ingredients, the company’s food philosophy is ‘happy food’
Jim Cowie puts seasonality and sustainability at the heart of his restaurants, which proudly offer a wide range of Scottish seafood dishes.
SLTN finds out the latest from Derek Johnstone, Head chef at Borthwick Castle .
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
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.
SLTN chats with Simon Attridge of Gleneagles, Auchterarder .
Utilising the best of Scotland’s natural larder, as well as ingredients from further afield, the Mercat Grill offers simple, gastropub fayre.
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.
Head chef Bishnu Neupane draws on experience from some of the most respected Indian restaurants in the UK
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