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.
Fred Berkmiller is chef proprietor of two Edinburgh restaurants: L’escargot bleu on Broughton Street and L’escargot blanc on Queensferry Street.
Inspired by classic brasserie cuisine, the restaurant’s menus major in local seasonal produce.
The restaurant brings Italian regional traditions to the Scottish capital, offering diners a menu of seasonal, fresh Italian cuisine.
Utilising the best of Scotland’s natural larder, as well as ingredients from further afield, the Mercat Grill offers simple, gastropub fayre.
Majoring in fresh Italian and Scottish ingredients, the company’s food philosophy is ‘happy food’
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