Scotland is home to an abundant natural larder that boasts rich flavours and choice, making our food among the best the world has to offer. Whether it’s Aberdeen Angus beef, Shetland salmon, Scottish whisky, Stornoway Black Pudding, shortbread or haggis, the country is a culinary dream for food lovers.

Dining out in Scotland can be a real treat when food is prepared using seasonal, local ingredients. Discover some of the best restaurants throughout Scotland that champion fresh, seasonal produce and embody the ethos of ‘Farm to Fork’.

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The Caddy Mann Restaurant

Situated in a prime spot in the Scottish Borders with a dedicated focus on local food is the award-winning Caddy Mann in Jedburgh.

Ideally located amongst unspoilt countryside, the restaurant is within an hour’s drive of Eyemouth and Berwick harbours. It’s surrounded by pleasant farms and two of Scotland’s most famous rivers, as well as world-renowned shooting estates and is easily accessible from Edinburgh and Glasgow.

For over twenty years this small and unpretentious rural restaurant has been serving up some of the best Scottish produce available to locals and visitors alike. Along the way it has won a multitude of awards and accolades, including ‘Best Borders Lunch’, ‘Best Evening Meal’ and ‘Best Casual Dining Restaurant’.

Over the years the Caddy Mann, owned and run by husband and wife team Lynne and Ross Horrocks, has been at the forefront of championing Scottish produce. They deal directly with local farms, estates and fisherman in order to ensure only fresh, local and seasonal ingredients are used on their daily changing menus.

Whilst the owners have a background working with some of the country’s finest Michelin starred chefs, The Caddy Mann’s emphasis is on hearty, delicious and fuss-free food. They champion good food made for eating, with bold flavours and big portions.

Their 18-hour slow baked Borders lamb is a long-standing favourite on the menu, along with locally sourced wild Scottish game from the various neighbouring farms and estates. Fish is delivered six days a week from a small independent supplier with their own fishing boat and some of the best steaks available are hand-picked at the local auction market by a long-standing butcher friend who is also a cattle farmer.

Everything at the Caddy Mann is homemade, from the bread rolls to the ice creams. Seasonal game is prominent on the menu with the likes of local venison, woodpigeon, wild duck and squirrel, which is a regular addition to their menus and gained them a prestigious national UK award for ‘Best Restaurant’ in the UK Eat Game Awards.

To find out more visit the website, follow them on Facebook or Instagram.

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Collinsons Restaurant

Quality, seasonal produce is found on the menu in the beautiful location of Broughty Ferry at Collinsons Restaurant. Purpose built in 2012 by owner Stephen Collinsons, the restaurant has gained a reputation for delicious food sourced local whenever possible, professional and friendly staff and value for money prices.

With an elegant and modern interior, Collinsons offers an intimate setting where diners can enjoy carefully prepared food and drinks. The changing menu typically features five options for starters, mains and dessert, each showcasing the flavours of the season. Options include seared Shetland king scallops with Stornoway black pudding and pea puree; pan-fried fillet of beef with caramelised shallot, fondant potato, parsley and spinach puree, braised carrots and red wine sauce; and warm raspberry and almond tart with coconut ice cream.

The knowledgeable chefs and front of house staff take pride in their ability to advise customers about the menu and selection of wines. The wine list features 50 different options, ensuring there’s something for everyone with different bottles complimenting the flavours in the food.

Serving up consistently delicious dishes thanks to the team’s dedication to using quality suppliers and ingredients, the restaurant has gained a following of loyal customers as well as welcoming frequent visitors. In a testament to the quality, Collinsons is a regular entry in the Michelin Guide.

Owner Stephen established Collinsons with years of experience under his belt, having previously owned and run the successful 11 Park Avenue in Carnoustie for many years. His passion for fresh, simple and seasonal produce brings customers back time and time again.

With V&A Dundee providing an excellent reason for more people from across Scotland to visit the area, Collinsons is the perfect place to enjoy some food and drinks after spending time in the museum.

To find out more visit the website or call 01382 776000 to reserve a table. 

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The Gannet

The Gannet is a Glasgow favourite for fine food in an informal environment. The restaurant offers set menus that change regularly with the seasons. 

By using their extensive list of independent farmers, artisan producers and wild food foragers, the kitchen runs a best of land, sea and full vegetarian menu and are known to produce stunning vegan options with little notice. 

The Herald:

During lunch and early evening there is a shorter menu available at an incredibly competitive price.

The wine list has been selected by The Gannets sommelier and leans towards interesting independent wineries that focus on organic / biodynamic and natural practices.

The Herald:

As one of the first forward thinking restaurants to open in the Finnieston neighbourhood, they have carved out a steady following of regular local guests along with those who travel from further afield. 

To find out more visit the website or follow them on FacebookTwitter and Instagram.

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The Royal an Lochan

Known for its outstanding fresh seafood, traditional cuisine and speciality dishes, The Royal an Lochan serves up an exciting and seasonal menu from its picturesque location in Argyll.  

Their seafood menu is a firm favourite with diners thanks to the team’s insistence on using the cream of Scottish seafood. Plump Loch Fyne king scallops, big juicy langoustines from Tarbert, mussels and a variety of fish feature regularly on the menu as the restaurant takes pride using local produce. The Royal an Loch even features on Scotland’s Seafood Trail, which promotes some of the best seafood in the country.

The Royal an Lochan only use the best fish and shellfish and due to their regular pickups of the local Tarbert-landed catch, meaning all their seafood is guaranteed to be as fresh as possible when it hits your plate.

If you fancy an alternative to seafood, they also have a mouth-watering selection of chicken, duck, pork and beef dishes cooked to a very high standard using fresh, local produce wherever possible. This will be accompanied by fresh and seasonal vegetables and they also grow their own herbs in the herb garden.

Located in Tighnabruaich in Argyll, The Royal an Lochan is less than two hours from Glasgow and has 11 bedrooms with stunning views of Loch Fyne. The hotel and restaurant have been owned by Greg and Gill Robson since May 2018. After packing up their lives in Australia, the couple left their jobs, family and friends to live their dream of owning a hotel in Scotland.

Greg, Gill, their family and team of staff are dedicated to delivering a first class service for customers with some of the best seasonal, local produce in Scotland.

To find out more visit the website, email info@theroyalanlochan.co.uk or call 01700 811239.

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Champany Inn

Champany Inn would like to introduce their new 'Taste of Champany' sharing menu which takes diners on a whirlwind tour of Scotland.

The Herald:

It begins with a selection of tapas-style plates. The oysters hail from Islay. A selection of Speyside mushrooms are foraged from whisky country. The individual cup of cullen skink is an old family recipe from the fishing villages of the east coast. The steak mince served on beef dripping toast and their homesmoked triple smoked beef hails from the grasslands of the north east. The house speciality is hot smoked salmon is lightly smoked salmon from the deep waters of Shetland.

The Herald:

For thirty-six years the Davidson family have dedicated themselves to Scotch beef; large sharing steaks form the centrepiece of the menu. The beef is selected, hung and prepared by Champany's in-house butcher and offered as a choice of sirloin or a prime rib served on the bone.
To accompany the meal, diners can select a bottle from the 15,000-bottle cellar which features wines from around the world, with particular emphasis on the wines of South Africa. Champany's own label wines are made by two of South Africa's leading wine families especially for Champany.

There's no need to rush home - with a selection of one hundred and sixty malt whiskies and fourteen bedrooms, there are plenty of reasons to stay over and enjoy a full cooked-to-order Scottish breakfast the following morning.

To find out more visit the website, follow them on Facebook or Instagram or call 01506 834432.

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Heathbank Hotel

Situated in the tranquil Northbay, Heathbank Hotel is perfectly placed with the famous airport beach and the Sound of Barra ferry just 2.5 miles away. The family run hotel is the perfect place to dine after exploring the island’s beauty, be it the Machair blanketed with primroses, varied wildlife, boat trips, kayaking, snorkling, walking, cycling or just meandering along one of the unspoiled beaches.

The Herald:

Heathbank Hotel is a unique but modern small hotel on the Isle of Barra. The family run hotel is managed by locals who have good knowledge and understanding of island life. 

At the end of each day visit the warm and friendly bar, which stocks a wide range of malt whisky, a wide selection of gins, wine and chilled ales. Coffee and tea are available daily from 11am with homemade soup and baking served throughout the day. The evening menu runs from 5.30pm until 8pm, focusing on the delicious locally sourced langoustines, scallops, cockles, smoked salmon and haddock.

The Herald:

The local fisherman call in with catch such as monkfish, turbot and halibut which allows them to offer fantastic daily specials.

They offer a smaller menu option for meat and vegetarian dishes. Heathbank Hotel also source produce as locally as possible from their shellfish to fish and lamb. All desserts are homemade and delicious.
Visit the website to find out more, follow them on Facebook or email info@barrahotel.co.uk.
Heathbank, Northbay, Isle Of Barra, HS9 5YQ
01871 890266
 

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Ingram Wynd

Ingram Wynd has been a feature on Ingram Street in the Merchant city for the past decade, delivering seasonal Scottish dishes and ingredients. The restaurant plays on a traditional setting with classically Victorian décor, and lots of quirky, classic Scottish themed design touches.

The bar serves a wide range of Scottish whisky’s and beers with a downstairs area perfect for private functions. The restaurant caters for all the classic Scottish celebrations including wedding receptions, family functions and the odd Ceildh.

The Herald:

The restaurant is a family run business and the family ethos is extended to the customers, with warm and friendly service.

A little over five years ago, the restaurant was extended outside to include a large seating area with outside bar and catering space. So when there is some Scottish sunshine, it offers an open space to stop and relax after a busy day of retail therapy in the city centre. There is also the option of heading inside and enjoying the very popular afternoon tea served between 12 – 3pm.

The Herald:

The menu changes with the seasons, and includes an eclectic mix of classic Scottish dishes such as haggis, neeps and tatties, alongside cullen skink and hotch potch of Scotch stovies. The kitchen team has also updated the menu to include more modern takes, such as haggis bon bon’s and glazed chilli salmon. The restaurant offers lots of options for dietary requirements, including vegetarian and vegan options.

The executive chef and management invest a great deal of time in sourcing the best quality local ingredients, including scallops and mussels from the west coast of Scotland, North Atlantic prawns and Aberdeen Angus beef. The menu will change as new ingredients and suppliers are sourced but the classics will always remain.

Visit the website to find out more.