Lifting the Lid

Opened in 2020 in Glasgow’s west end following a successful residency at the city’s SWG3 venue, Ka Pao majors in dishes inspired by the cooking of South East Asia.

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.

The restaurant brings Italian regional traditions to the Scottish capital, offering diners a menu of seasonal, fresh Italian cuisine.

Michael Leathley is head chef at The Pierhouse Hotel and Seafood Restaurant in Port Appin.

Inspired by classic brasserie cuisine, the restaurant’s menus major in local seasonal produce.

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

Utilising the best of Scotland’s natural larder, as well as ingredients from further afield, the Mercat Grill offers simple, gastropub fayre.

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.

Head chef Bishnu Neupane draws on experience from some of the most respected Indian restaurants in the UK