Flame on as Yakitori Shack opens up a permanent spot in Finnieston
The kitchen uses high-temperature binchotan charcoal imported from Japan, that some consider the best in the world for the way it smokes and sears.
Dalgleish evolves Amuse to offer a ‘more relaxed and flexible’ experience
The Aberdeen restaurant has unveiled its new bar area, where guests can enjoy 'the quality and atmosphere' of Amuse in a more informal way.
It’s official – the best Scotch Pie in the world is from Wemyss Bay
Wemyss Bay butcher James Pirie & Son has been named as World Scotch Pie Champion 2025 at the World Championship Scotch Pie Awards.
Pizza Punks takes a stand against rising costs with new lunch menu
Amid increases in minimum wage and higher employer National Insurance contributions, Pizza Punks aims to ‘put people over profits’.
Southside pop-up to celebrate success of Julie Lin’s debut cookbook
For one night only, on Sunday 18th May, Birds’ guests can enjoy a limited edition set menu, curated ‘to bring Julie’s vibrant flavours to life the Birds way’.
A little taste of Meatopia as cult chefs put Scotch Beef on the grill
The steak masterclass at The Social Hub features El Perro Negro's Nick Watkins , Margo's Robin Aitken, Ka Pao's Ashley Bennett, and Dean Parker of Celentano’s.
Applications open for new Scottish chef scholarship at London’s The Ritz
The Scotland Food & Drink and HIT Scotland Legacy Scholarship Award was created to mark the Michelin Guide Ceremony's Scottish debut.
Glenturret chef Mark Donald made an honorary vice president of MCGB
Donald is acclaimed for his ‘uncompromising commitment to excellence’, celebration of local produce, and ‘boundary-pushing’ approach.
Sun shines on the Shore – and Leith restaurants cooperate on promotion
The neighbourhood is home to three Michelin stars, a new Michelin Bib Gourmand and a two AA Rosette restaurant onboard a floating hotel.
Scott and Laura Smith announce that Fhior has reached its finale
Fhior was listed in the Good Food and Michelin Guides for its ethos of showcasing Scottish produce and elevating the flavours that the country has to offer.
Columns
Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
