Chef’s Special: Claire Allan, head chef of The Mercat Grill, East Lothian
Utilising the best of Scotland’s natural larder, as well as ingredients from further afield, the Mercat Grill offers simple, gastropub fayre.
Chef’s Special: Bishnu Neupane, Head Chef, Basil Dunfermline
Head chef Bishnu Neupane draws on experience from some of the most respected Indian restaurants in the UK
Lifting the Lid: Sean Currie, Iasg Glasgow
Located within the Kimpton Blythswood Square Hotel in Glasgow, Iasg is a bar and restaurant specialising in fresh, locally-sourced Scottish seafood.
Chef’s Special: Carina Contini Director of Contini restaurants
Majoring in fresh Italian and Scottish ingredients, the company’s food philosophy is ‘happy food’
Chef’s Special: Kat Wardrop Executive chef, Macdonald Drumrossie Hotel, Inverness
Macdonald Drumrossie Hotel in Inverness is set in nine acres of parkland and is a popular weddings destination. The hotel’s restaurant has two AA Rosettes and offers modern Scottish cuisine, prepared using the freshest ingredients
Lifting the Lid: Kim Kaewraikhot, Thai Leisure Group
Kim Kaewraikhot is the head chef and owner of Thai Leisure Group, which has 18 restaurants across the UK under four brands: Chaophraya, Thaikhun,...
Chef’s Special: Fred Berkmiller, Chef proprietor, L’escargot bleu & L’escargot blanc, Edinburgh
Fred Berkmiller is chef proprietor of two Edinburgh restaurants: L’escargot bleu on Broughton Street and L’escargot blanc on Queensferry Street.
Chef’s Special: Yvonne Marshall, Head chef, The Benleva, Drumnadrochit
SLTN chats to Yvonne Marshall of The Benleva, Drumnadrochit
Lifting the Lid: Michael Leathley, The Pierhouse Hotel
Michael Leathley is head chef at The Pierhouse Hotel and Seafood Restaurant in Port Appin.
Chef’s Special: Scott Davies, Head chef, The Three Chimneys, Isle of Skye
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.
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Luke Richardson
William Woodburn
