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: 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: 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: Michael Leathley, The Pierhouse Hotel
Michael Leathley is head chef at The Pierhouse Hotel and Seafood Restaurant in Port Appin.
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: 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.
Chef’s Special: Simon Attridge, Executive chef, Gleneagles, Auchterarder
SLTN chats with Simon Attridge of Gleneagles, Auchterarder .
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.
Columns
Luke Richardson
William Woodburn
