Lifting the Lid

Calum Ralston, head chef at Superico Restaurant in Edinburgh, talks career development and the inspiration behind the eatery's new menu

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

Located in the heart of the Cairngorms National Park, Macdonald Aviemore Resort features four different restaurants

SLTN finds out the latest from Derek Johnstone, Head chef at Borthwick Castle .

Mark Alston is executive chef at The Royal Yacht Britannia and Fingal – a luxury floating hotel permanently berthed on Leith waterfront

Located within the Kimpton Blythswood Square Hotel in Glasgow, Iasg is a bar and restaurant specialising in fresh, locally-sourced Scottish seafood.

SLTN finds out the latest from Paul Kitching of 21212 in Edinburgh

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.

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.

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.