Scotland is the place to find out all about whisky as well as good food and cricket. It is also the place to discover haggis, tattie scones, stovies (the scrapings off the stove), clootie dumplings (“cloot” means cloth), square or flat Lorne sausages, porridge, shortbread, oatcakes, salmon, Petershead halibut, hand-dived scallops, buttered Ayrshire potatoes, Tunnock’s teacakes, candy tablets, Irn Bru orange soda, fried Mars bars, Cullen skink – a Moray smoked haddock, potatoes, onion and milk soup, meaning “essence” in Gaelic – and experience invisible chips and freshly-brewed caber coffee.
In this article The Knife highlights Scotland's vibrant gourmet scene, spotlighting top chefs and restaurateurs across the country. From the finest local seafood and game to traditional Scottish dishes, we showcase a range of culinary experiences, such as the unique offerings of East Neuk’s coastal restaurants, the Michelin-worthy tasting menus at Mingary Castle, and modern Scottish dining at venues like The Bridge Inn. Whether it’s whisky, seafood, or fine dining, Scotland is emerging as a culinary destination with standout chefs leading the way.
Fife
An hour north-east of Edinburgh and south of Dundee, the ancient kingdom of the East Neuk (meaning “nook” or corner”) of Fife, comprises the fishing villages of the most northerly part of the Firth of Forth.
Anstruther is the home of the Scottish Fisheries Museum. From its harbour you can get boat trips to the Isle of May Nature Reserve. Pittenweem has an award-winning fish and chip bar and the East Pier Smokehouse restaurant.
Elie, from the Gaelic word èaladh which means 'tomb' or ail meaning 'rock-place', has an 1875 golf links as well as a notable landmark in the form of “Lady’s Tower” on Rub Bay. It was built in 1760 for an exhibitionist. Enthusiastic skinny-dipper and nude bather, Lady Jane Armstrong, used it as a disrobing room prior to her morning sunbathing routine.
Elie and the south Fife coastline is also home to a unique beach cricket club. Yorkshireman, old-ish Harrovian and former banker, Graham Bucknall is its captain, chairman, president and fixture secretary. He runs the 17th century seafront Ship Inn and restaurant. Subject to tides the Ship Inn C.C. has a dozen games through the summer. Players change on the mainland.
The Ship CC is the only beach cricket club with a full summer-long fixture calendar. "I bought the cricket club and the pub. Definitely in that order," says Graham who also owns the Bridge Inn in Edinburgh. Both are considered some of best restaurants in Scotland and luxury pubs with rooms.
The Ship's menu comprises local dishes like Isle of Neil scallops, Arbroath smokie pate, grilled Pittenweem lobster and Belhaven beer battered haddock.
Down the coast in Crail at The Shoregate, Craig McAllister – formerly of The Prestonfield House Hotel – offers “modern dining in a traditional pub with elegant bedrooms” and dishes such as smoked ham hough fritter, East Neuk crab dumplings and the house Minger – a dessert with Selkirk Bannock and truffled comb honey.
Ardnamurchan
Mingary Castle on the Ardnamurchan Peninsula, meanwhile, is home to one of Scotland’s most unique restaurants with accommodation. The 13th century castle sits on a picturesque promontory on the west coast of Scotland and opened as a restaurant with four suites in 2021. The 3 AA Rosette restaurant serves five and eight-course tasting menus in its intimate 20-cover dining room. The daily changing menu showcases the best produce that the west coast of Scotland has to offer carefully created by chef-owner Colin Nicholson. These include Scottish Asparagus Roe Parfait, Squid Ink Cone, An Ceathramh Rump of Hogget, Anchovy An Còigeamh and Warm Isle of Mull Cheese Fondue.
Close by is Sanna Bay Beach, voted one of best beaches in Scotland by The Sunday Times, as well as activities including Otter Adventures and whisky-tasting at Ardnamurchan Distillery.
Aberdeen
Dating back to the 13th century, Maryculter House is one of Scotland’s most historic hotels. Its chef is Ashleigh Thomson. The property, on the banks of Aberdeenshire’s famous River Dee, has retained many of its original features, including its ancient Great Hall and is central to the legends of the Knights Templar. Woven into the fabric of the place are tales of crusading knights and the Jacobite Rebellion.
The hotel has a resident ghillie and serves invisible chips. £4 will directly help support the people working in hospitality, whose livelihoods are disappearing. The chips are described as 0% fat, 100% charity. All proceeds go to Hospitality Action, who are committed to getting the hospitality industry back on its feet, one portion at a time. Bide at Hame Caber Coffee completes the meal.
Skye
Edinbane Lodge is a 16th century hunting lodge on the Isle of Skye, which was renovated and reopened as a restaurant with rooms in 2018. Chef-owner, Calum Montgomery offers a 10-course tasting menu. Two Riverside Suites, with private patios sit on the banks of the River Coishletter.
Also on Skye is Claire Coghill’s Cuil Café at Carbost. Meaning nook or nest, Cuil is a brunch and lunch venue with local contemporary Gaelic specialities such as Lochalsh beef brisket with Orkney cheddar sauce and Highland shakshuka, baked eggs and Skye black pudding, slow-roasted tomatoes and cashew pesto.
Stirling
Inland, Nick Nairn's restaurants offer "a refined selection of Scottish seafood, and carefully sourced game and grass-fed meats." You will find dishes like monkfish cheek scampi with tartare sauce; venison agnolotti, leek puree and game sauce; roasted cauliflower, with harissa, yoghurt and dukkha crumb; and tandoori spiced monkfish fillet with Indian mussel broth and Nick’s garden greens.
Nick and Julia Nairn run the acclaimed Nick Nairn Cook School and restaurant on the shores of Lake of Menteith and The Kailyard by Nick Nairn restaurant at the Doubletree Hilton in Dunblane.
Glasgow
Chef Neil Keevil at The Prancing Stag in Jordanhill, Glasgow offers hand-dived Loch Fyne scallops, saddle of Cairngorm Roe Deer, In-House Smoked & Maple Cured Short Rib of Scotch Beef and haggis, stuffed onion, sweet potato and bone marrow croquette.
Formerly The Sisters restaurant, The Prancing Stag is owned by Rory Cox and family. Its menu is another showcase of the best of modern Scottish cuisine, with a focus on celebrating the abundance of fresh produce sourced from local producers. Available are further dishes including chilled fillet of sole with vichyssoise, Orkney crab cannelloni served with heritage tomato consommé, rump of rose veal, wild garlic and snail risotto, nettle and Hebridean blue cheese rarebit.
Edinburgh
The Bridge Inn, Ratho is on the Union Canal, and specialises in summer squash strudels and Cullen skink. Head Chef Angus Pauline uses local suppliers, including I.J. Mellis Cheesemonger, Craigies Farm for fresh fruit and vegetables, and Shaws in the Borders is one of the main suppliers for beef.
Jonny White is the head chef at the Gleneagles Townhouse luxury hotel in St Andrews Square, Edinburgh. Located in an A-listed former Bank of Scotland building with granite Corinthian columns and cornices, banquettes and tasselled lamps, you'll discover dishes such as Loch Etive sea trout, West Coast crab crumpet and, for dessert, a Glenturret Scotch baba.
Like its food, Edinburgh’s Skua cocktail menu boasts a fully sustainable approach, "preserving the best of the country’s natural larder" in the making of its house liquors, syrups and fermentation. Try a Red Heckle made with Lindt & Lime Gin, Port of Leith tawny port and not-so Scottish Campari. Chef Tomas Gormley also runs the Cardinal Restaurant as well as the Stockbridge basement bistro.