Peter McKenna has never lacked ambition, but his latest chapter may be the most personal yet. After closing The Gannet, the chef has re-emerged with Eleven Fifty Five – a stylish Finnieston bistro where aged Irish beef, leek vinaigrette and the buzz of a packed dining room matter more than ceremony. This is a story of reinvention, instinct and cooking without rulebooks.

From smoked cod doughnuts to vodka-infused whey, Dean Parker’s menu at Celentano’s in Glasgow is a masterclass in zero-waste, big-flavour cooking. As the restaurant celebrates its fourth birthday, we speak to the chef-patron about fermentation, foraging, Italian roots, and why breakfast might just be his favourite dish of all.