A former FX broker turned Michelin starred chef, Tom Tsappis has quietly transformed Killiecrankie House into one of Britain’s most compelling destination restaurants. After receiving its first Michelin star this year, he speaks to The Knife about Japanese influences on Scottish produce, building a 12-seat restaurant in the Highlands, why “forced formality” has no place in hospitality, and the relief of finally hearing Killiecrankie House called in Dublin…

Every celebrity chef from last year asked to return. That alone tells you something about Stranraer Oyster Festival. Now, with Sam Heughan joining Matt Tebbutt, Tony Singh and Rosemary Shrager for 2026, Scotland’s wildest and most unexpected food festival is becoming one of the UK’s defining culinary weekends, all built around 23 million native oysters beneath the waters of Loch Ryan.

Local scallops, Scottish truffles and a kitchen of two — Chef David Smith on simplicity and sustainability at The Dipping Lugger.