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: 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.
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: Yvonne Marshall, Head chef, The Benleva, Drumnadrochit
SLTN chats to Yvonne Marshall of The Benleva, Drumnadrochit
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: 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: Carina Contini Director of Contini restaurants
Majoring in fresh Italian and Scottish ingredients, the company’s food philosophy is ‘happy food’
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.
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: Paul Kitching, 21212, Edinburgh
SLTN finds out the latest from Paul Kitching of 21212 in Edinburgh
Columns
Luke Richardson
William Woodburn
