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.
Chef’s Special: Warren Brown, Executive chef, Crieff Hydro, Perthshire
Perthshire hotel and resort Crieff Hydro has been in business for over 150 years and boasts several restaurants, offering everything from hot dogs to fine dining .
Lifting the Lid: Mark Alston, Fingal, Edinburgh
Mark Alston is executive chef at The Royal Yacht Britannia and Fingal – a luxury floating hotel permanently berthed on Leith waterfront
Chef’s Special: Adam Newth, Chef proprietor, The Tayberry, Broughty Ferry
With a passion for quality cuisine, coupled with a desire to raise Tayside’s profile on the culinary map, chef proprietor Adam Newth opened The Tayberry restaurant in 2015.
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 .
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
Chef’s Special: David Proctor, Head Chef, The Aberdeen Altens Hotel, Aberdeen
Located on the south side of the city, the four-star Aberdeen Altens Hotel has been the focus of a £6 million investment over the past five years. The hotel’s restaurant offers both modern dishes and home-cooked favourites.
Chef’s Special: Mark Ward, Executive Chef, Macdonald Aviemore Resort
Located in the heart of the Cairngorms National Park, Macdonald Aviemore Resort features four different restaurants
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: Ross McMillan Head Chef, Old Churches House Hotel, Dunblane
Ross McMillan, head chef at Old Churches House Hotel in Dunblane offers customers an affordable yet quality dining experience
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Luke Richardson
William Woodburn
