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.

Chef Tomasso Arrigoni blends Ligurian and Piedmontese flavours, championing sustainability with bold yet simple dishes honouring tradition.