Eating & Drinking inScotland

Whether navigating the urban haunts of major cities, enjoying genteel market towns or experiencing remote island hideaways, exploratory food-lovers in Scotland will find a culinary scene that majors on bountiful wild harvests and top-notch meats underpinned by a strong cultural identity. Classic Scottish recipes, often reflective of historically harsh climates and humble ingredients are regularly reworked with finesse, humour and international influences to bring a more contemporary fusion of flavours and techniques – think veggie haggis fritters with pea chutney and chaat salad at meat-free favourite Saramago in Glasgow.  

There’s long-established pedigree in the consistently high-achieving and elegantly styled offerings of top chefs such as Andrew Fairlie, Tom Kitchin and Martin Wishart as well as Top 50 destination eating further off the beaten track at The Peat Inn in Fife or The Three Chimneys on Skye. But there’s also room for start-ups, with newcomers Ballintaggart showing that the ‘good life’ can be enjoyed on an authentically local and domestic scale; a cookery school and ‘feast nights’ adding texture to their kitchen garden and home-preserving inspired restaurant menus.

Glasgow and Edinburgh are full of neighbourhood restaurants, often blossoming at the same time as an area becomes trendy and quickly attracting artisan bakers, quirky bars and independent suppliers to meet the growing demands of such foodie hotspots – Finnieston in Glasgow or Stockbridge in Edinburgh are great examples. Forage & Chatter, this year’s Best Local Restaurant regional award winner reflects this trend and offers a friendly, casual experience with an emphasis on gathering and gleaning for locals and visitors alike.

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Borders * Dumfries & Galloway * Edinburgh * Fife * Glasgow * Highlands & Islands * Lothians * Perthshire & Kinross * Strathclyde * Tayside

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