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.
Innovative menu means there’s more to The Malletsheugh than curry
In only its second year, the family-run restaurant has already built considerable loyalty amongst Glasgow’s curry fans.
Chef Maule teams up with Glaschu’s Brown for springtime tasting menu
The five course tasting menu offers a ‘unique blend of Maule’s French flair and Glaschu’s commitment to showcasing the finest Scottish ingredients’
Kieran Walker becomes GM at The Three Chimneys on Skye
Walker will now lead both The Three Chimneys and The Three Chimneys at Talisker, the company's new venue located at Skye's oldest distillery.
Glasgow ‘cult favourite’ Mezcal opens an Edinburgh outpost
Mezcal Teviot is the Bow Hospitality Group's second venture in Edinburgh, following its Latin American-themed Cabo restaurant bar.
Matthew Clark’s wine is a key part of The Adamson’s winning formula
“It’s a really important relationship to me. Matthew Clark understand that we’re not somebody with an endless budget, but they value us. They listen.”
Jack ‘O’ Bryan’s Jack Coghill takes Scottish Excellence Young Chef award
Having been Highly Commended in the same category last year, the 25-year-old has now achieved his ambition of winning the title outright.
Forth Valley’s Nahui Keiss is Scottish Student Chef of the Year
Nahui, her assistant Anastasiia Severina and their lecturer have won an all-expenses paid educational food trip to Italy.
New hires as Crieff Hydro invests £5 million in dining revamp
Przemek Kaminski has arrived as Crieff Hydro's new general manager and Ryan Whitcut as its new executive chef.
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Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
