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…

Two decades after starting out as a commis, Paul Green has returned to The Three Chimneys, now as Head Chef. Drawing on years under mentors like Martin Wishart and Michael Smith, he’s crafting dishes that honour Skye’s legendary shellfish, sustainable sourcing and simplicity over showmanship. This is a story of coming home, and of a restaurant deeply rooted in place.

At Edinbane Lodge on Skye, Calum Montgomery does more than cook – he forges stories from scallops, mutton, and sea air. In this exclusive interview for The Knife, the Chef of the Year shares how local legends, late-night lobster allocations and a “hot minger” shaped his culinary path. This is modern Scottish fine dining, rooted in heritage and fuelled by Skye’s wildest ingredients.

Explore Scotland's culinary gems, from whisky and haggis, to smoked seafood and Michelin-worthy tasting menus across historic locales.