Chef’s Special: Simon Attridge, Executive chef, Gleneagles, Auchterarder
SLTN chats with Simon Attridge of Gleneagles, Auchterarder .
Chef’s Special: Jim Cowie Head chef and co-owner, The Captain’s Galley, Scrabster, Caithness
Jim Cowie puts seasonality and sustainability at the heart of his restaurants, which proudly offer a wide range of Scottish seafood dishes.
Chef’s Special: Derek Johnstone, Head chef, Borthwick Castle, North Middleton
SLTN finds out the latest from Derek Johnstone, Head chef at Borthwick Castle .
Chef’s Special: Gary Townsend, Head chef, Hotel du Vin at One Devonshire Gardens
Set in a tree-lined Victorian terrace in Glasgow’s west end, Hotel du Vin at One Devonshire Gardens offers innovative, sophisticated dining from a team which is passionate about using fresh, local, seasonal produce.
Lifting the Lid: Calum Ralston, Superico Restaurant, Edinburgh
Calum Ralston, head chef at Superico Restaurant in Edinburgh, talks career development and the inspiration behind the eatery's new menu
Lifting the Lid: Rob Aitken, Ka Pao Glasgow
Opened in 2020 in Glasgow’s west end following a successful residency at the city’s SWG3 venue, Ka Pao majors in dishes inspired by the cooking of South East Asia.
Chef’s Special: Sebastian Wereski, Eusebi Deli, Glasgow
Eusebi Deli, in Glasgow’s west end, is a deli and restaurant operated by Giovanna Eusebi, who was raised on Italian cooking. The eatery imports the finest produce from Italy, which takes centre stage in the fresh, authentic dishes it offers.
Chef’s Special: Barath Kumar, Executive Head Chef
Using local Scottish produce, Barath’s kitchen produces a range of hearty and seasonal dishes.
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.
Chef’s Special: Nick Rietz, Head Chef/Owner, Bilson Eleven, Glasgow
Housed within a restored 19th century townhouse in Glasgow’s east end, Bilson Eleven offers a unique dining experience with a modern approach to classic flavours .
Columns
Jack Cummins
Andrew Dowson
Neil Morrison
Luke Richardson
