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Food Foreword

Stevie McLaughlinWe have participated in the STEVENSONS GOOD HOTEL AND FOOD BOOK since opening the restaurant at Gleneagles in 2001, and are continually encouraged to see the range and quality of selected establishments growing with every edition – a great reflection of the good food options throughout Scotland.

Our cooking has also evolved over these years, thanks largely to the increasing number of growers, fishermen, artisan producers and nexus of specialist suppliers appearing countrywide. There has never been a more stimulating time to be involved in food and hospitality in Scotland.

Over the past five years we have been further privileged to have taken on a magical walled Victorian kitchen garden near Gleneagles, with a team now dedicated to growing the rare and remarkable solely for our restaurant. This has profoundly inspired our cooking, re-aligned us with Scottish seasons and further reinforced Scotland’s culinary potential.

I wish Alan and STEVENSONS many more years of success in selecting and promoting the very best Scotland has to offer, and look forward to reading about new and exciting establishments over future editions.

Stevie C McLaughlin
Head Chef
Restaurant Andrew Fairlie

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