Scotland's Food Renaissance

Tradition meets innovation as Scotland's natural larder inspires a new generation of chefs to put the nation firmly on the gastronomic map

- SARAH RANKIN

OVER the past two decades or so, Scotland has undergone a culinary transformation. Our cuisine – once seen only through the narrow field of the deep-fried chocolate bar and the tartan shortbread tin – has in recent years emerged as a must-visit food destination with so much more to offer.

This welcome change has come in a number of ways, not least an increased respect and appreciation for our produce, by us as well as visitors.

We have access to some of the world’s finest ingredients, and curious and inventive chefs and savvy consumers have demanded access to those ingredients, helping to develop an exciting and vibrant food scene right across the country.

Until about 20 years ago, it would have been very unusual to turn up at a Scottish harbour town and find anywhere serving fish or seafood other than the local chippy. Mercifully, we have cottoned on to what the Spanish and French have known for decades, and now keep a good proportion of our langoustines, lobsters and other seafood to ourselves.

The cool waters off our coasts offer perfect conditions for shellfish and bivalves, and if you have ever been lucky enough to slide a butter knife through the yielding flesh of a plump west coast hand-dived scallop and tasted its delicate sweetness, you'll understand why.

As of 2024 there were almost 80 Scottish restaurants featured in the Michelin Guide, with the jewel in the crown of Gleneagles estate's Restaurant Andrew Fairlie, and the nearby Glenturret Lalique gaining an incredible two stars, and another 11 restaurants across the country with one star accolades.