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.
Chef’s Special: Derek Johnstone, Head chef, Borthwick Castle, North Middleton
SLTN finds out the latest from Derek Johnstone, Head chef at Borthwick Castle .
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: Scott Davies, Head chef, The Three Chimneys, Isle of Skye
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.
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: 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: Simon Attridge, Executive chef, Gleneagles, Auchterarder
SLTN chats with Simon Attridge of Gleneagles, Auchterarder .
Chef’s Special: Andy Booth-McCabe, Holiday Inn Aberdeen West
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...
Lifting the Lid: Sean Currie, Iasg Glasgow
Located within the Kimpton Blythswood Square Hotel in Glasgow, Iasg is a bar and restaurant specialising in fresh, locally-sourced Scottish seafood.
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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Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
