Lifting the Lid

Jim Cowie puts seasonality and sustainability at the heart of his restaurants, which proudly offer a wide range of Scottish seafood dishes.

Fred Berkmiller is chef proprietor of two Edinburgh restaurants: L’escargot bleu on Broughton Street and L’escargot blanc on Queensferry Street.

Andy Booth-McCabe, head chef at the Holiday Inn Aberdeen West, gives his thoughts on everything from the challenges of the pandemic to what makes...

SLTN chats to Yvonne Marshall of The Benleva, Drumnadrochit

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.

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 .

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.

Ross McMillan, head chef at Old Churches House Hotel in Dunblane offers customers an affordable yet quality dining experience

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.

Majoring in fresh Italian and Scottish ingredients, the company’s food philosophy is ‘happy food’