Roy Brett’s new venue is proving popular with fans new and old
The man behind Ondine and The Fishmarket had to relocate his long-established Ondine from Edinburgh to St Andrews at the start of 2025
Glasgow chefs collaborate to raise money for Hospitality Health
Peter McKenna of The Gannet; Ajay Kumar of Swadish; Gary Townsend of Elements; and Graeme Brown of Glaschu, will take part.
Signature hospitality group serves up new ‘Senior Chef Academy’
Over three months, participants will receive hands-on training and mentorship, culminating in a tailored placement within the group
Babette to bring New York style brasserie flair to Inverness
Babette, from the team behind The Drouthy Cobbler in Elgin and Bonnie Beastie in Forres, will open on Friday November 7th.
It’s beginning to look a lot like a Barry Fish-mas for Leith
Chef Barry Bryson's festive menus will include Scottish seafood platters, hand-dived scallops, mussels and fish pastrami.
Keeping the food mileage down all the way to Ullapool’s Seaforth
The Turas Hotels Group restaurant was challenged to source its shellfish and meat from within an average of 130 miles distance
Brett adds Murdoch to the kitchen team at St Andrews Seaton House
Murdoch brings a wealth of experience from work in the kitchens of top tier hotels across the UK, Asia and the Middle East.
Duck & Waffle promises a whisky-fuelled Halloween experience
The St James Quarter restaurant is cooking up a spirited partnership with The Scotch Malt Whisky Society and North Edinburgh Nightmares
Sebb’s invokes the power of fried chicken to drive weekday dining
Recognised by the Michelin Guide less than a year after opening, Sebb’s is now planning a rotating line-up of one-off weekday dishes
Three Chimneys turns its kitchen into a classroom for local kids
The restaurant's work with Dunvegan Primary School is part of its ongoing commitment to support Skye's communities and charities.Â
Columns
Jack Cummins
Andrew Dowson
Neil Morrison
Luke Richardson
