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: 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: Stewart Macaulay, Head chef, The Adamson, St Andrews
Inspired by classic brasserie cuisine, the restaurant’s menus major in local seasonal produce.
Chef’s Special: Francesco Ascrizzi, head chef of Divino Enoteca, Edinburgh
The restaurant brings Italian regional traditions to the Scottish capital, offering diners a menu of seasonal, fresh Italian cuisine.