Scotland—First Table is officially launching its popular restaurant discovery platform in Scotland next week. Edinburgh and Glasgow food lovers now have an exciting new way to explore the cities’ thriving dining scenes. Starting April 9, diners can take advantage of First Table’s signature offer: 50% off the food bill for two, three, or four guests as a reward for dining at an off-peak time.
Already present in nine locations across the U.K., the platform provides an innovative approach to dining and restaurant discovery, making it ideal for diners eager to explore new restaurants and cuisines while staying connected to Edinburgh and Glasgow’s evolving culinary scenes.
The offer is simple: book an off-peak table through the platform and enjoy 50% off the food bill for two to four diners. Sign-up is free, and diners pay a booking fee of between £4 to £8 to secure the offer (drinks are regular price).
Mat Weir, CEO and founder of First Table, is excited to offer First Table to Scotland’s food lovers. “We’re delighted to connect diners with the vibrant culinary scene in these two cities. After all, they’re ranked among the top food destinations in the U.K.,” he notes. “First Table is all about helping people discover great new restaurants, and we’re excited to introduce our concept to Scotland.”
First Table is proud of its win-win approach, delivering a great experience for both diners and restaurateurs alike. “Becoming a restaurant partner is completely free; there are no sign-up fees or commission, just great exposure,” says Weir. “The platform connects our restaurant partners with diners looking for somewhere to dine out, making it easier for foodies to try new spots and for restaurants to be discovered.”
Among the restaurants joining on April 9, are Laila Cockburn and Laila New Town, two foodie hotspots where the ambience is just as captivating as the cuisine. The venues are owned and operated by Edinburgh-based directors Sabrina Gali and Lisa Cairns. “We’re thrilled to bring Laila to First Table Diners and join as a restaurant partner from day one,” says Sabrina. “It’s a no-brainer for us to be on the platform and offer our off-peak tables, to create a buzz early on in our shift,” she adds.
Food lovers will be able to explore a vibrant mix of dining experiences, from laid-back taquerias to dynamic, ever-evolving menus crafted by artisan chefs. Of course, some classic local venues are included, where local talent and traditional Scottish cuisine take centre stage.
First Table launched in Queenstown and is available across the U.K., New Zealand, and Australia. The platform has over 2,500 restaurants and two million foodies in its community worldwide. You can read more about the First Table story here.
SoBe Burgers, the Miami-style smash-burger brand, will celebrate landing in Edinburgh on 14 February by offering a free burger to its first 50 customers, with a further 50% off burgers for the whole of its opening weekend.
Opening at 75 Lothian Road, for sit-in and takeaway, this will be the first SoBe Burger in Edinburgh. The casual burger brand, which was founded in London in 2019, has been making waves across the UK with 11 sites and 200 delivery outlets making it the fastest growing burger brand in Britain. SoBe (short for South Beach, Miami) is famous for the smash-burgers discovered by friends Tom and Alex in Miami and brought to life this side of the Atlantic, plus its incredible range of signature sauces – garlic confit, truffle and green chilli. Signature burgers include:
Truffle cheeseburger: two beef patties, melted cheese, crispy onions, crunchy dill pickles, and umami truffle mayo
Confit garlic cheeseburger: two beef patties, melted cheese, crispy onions and confit garlic mayo
BBQ cheeseburger: two beef patties, melted cheese, crunchy dill pickles and smokey bbq mayo
Green chilli cheeseburger: two beef patties, melted cheese, pickled green chillies and spicy chilli mayo
All the burgers can be made vegan and there is a selection of chicken burgers made with crispy buttermilk coated chicken tenders and seven different types of fries including Truffle fries served with truffle mayo, crispy onions and chives and the Cheeseburger fries served with aged beef, cheese sauce, ketchup, mustard and pickles. The full menu is also Halal friendly.
Open to 3am on weekends and 1am weekdays, SoBe Lothian Road is set to be the go-to place for a late night burger with 20% off after 11pm every day. Make sure to leave your mark with the giant DIY sticker wall. And if you are craving your SoBe burger fix from home, it’s also available through Deliveroo and Uber Eats.
Opening offer runs from 5pm on 14 February until 1am 17 February.
An island food hub is seeking food, drink and street food producers from across Scotland to add to its roster of monthly Sunday markets on the Isle of Bute. The application form is now live and will close on Sunday 26th January.
Launched in June 2023 in Rothesay on the Isle of Bute, Bute Yard is a contemporary space that showcases the best local food, drink, art and crafts the island has to offer. The organisers are now regularly providing a selected number of spaces for producers from across Scotland and would welcome queries for market stalls, food trucks and pop-up restaurants.
Just a short walk from the ferry terminal, the markets already host around 2,000 people at each event and have become a destination for locals and visitors to the island alike.
Applications are now open for:
Sunday 4th May 2025, 10am – 4pm
Sunday 1st June 2025, 10am – 4pm
Sunday 6th July 2025, 10am – 4pm
Businesses can apply for single or multiple markets using the Market Application Form and will be contacted if they are successful in February.
Bute Yard is a versatile covered space with an outdoor courtyard area. A multi-use venue with flexible and scalable event areas, the modular space features an open-plan bar service and impressive kitchen facilities. The space is also the permanent home to Bute Distillery and Bute Smoke House. To find out more about Bute Yard, email hello@buteyard.com or visit https://buteyard.com/ and follow their Instagram and Facebook channels with the handle @buteyard.
The Noble is set to open next month in Glasgow’s city centre early February. The new public house is the latest venture by Glasgow-based The Superlative Collection – Scotland’s fastest growing independent hospitality group.
Situated at 16 Bothwell Street (formally housing 63rd + 1st), The Noble will re-imagine the classic British pub, taking an elevated yet unpretentious approach to hospitality. The new venue will fall under The Superlative Collection group, which includes other Glasgow favourites: Glaschu, Maison by Glaschu, Gōst, The Duke’s Umbrella, The Clubhouse and Blue Dog.
The 100-cover venue will seamlessly blend the comfort of a classic pub with the refinement of a premium bar, to create a venue which appeals to both locals and visitors alike. Located opposite Glasgow Central Station, the inventive menu, exceptional wine and cocktail list, and live music at The Noble makes it the perfect sanctuary for commuters to enjoy a business meeting, all-day dining or post-work drinks.
Open daily from 9am until late, The Noble will offer a unique pub experience unlike anything the city has to offer. The bar will be headed up by Group Bar Manager, Ewan Angus, who has created a menu of signature martinis, to sit alongside a curated list of beers, wines and classic cocktails. Their speciality martini list includes: hot honey martini; passionfruit martini; and tomato martini, which are made using innovative Rotovap infusions to preserve the delicate flavours of the fresh ingredients used in their creation.
The bar will offer an array of drinks available on tap, including Cruzcampo, Moretti, Guinness and Neck Oil, as well as non-alcoholic options from Heineken 0% and local brewery, Jump Ship. An expansive whisky list includes over 30 single malts, blends and bourbons and The Noble will also showcase three signature cocktails in partnership with The Macallan, featuring their 12-year, 15-year and 18-year old liquids.
A menu of playful and nostalgic bar snacks has been designed to sit alongside their drinks, which include: prawn tempura with lobster aioli; square sausage roll with brown sauce; mussel popcorn with malt vinegar powder; and Arbroath Smokie omelette.
Group Bar manager, Ewan Angus, says:
“There’s a lot of complexity in so many versions of classic drinks nowadays, but The Noble’s approach will be to refine and redefine drinks in a way that is simple, elegant and timeless.
The Rotovap will allow us to take it one step further and build amazing drinks that are aesthetically clean and simple, but that will blow you away with their punchy flavour profiles. We’re starting the menu off with a selection of signature Rotovap martinis, the simplest of drinks, and I am excited to welcome guests around the bar to taste these wonderful creations.”
The Noble offers an all-day dining experience with Director of Food, John Molloy overseeing the kitchen. The breakfast menu, served from 9-11am, includes ‘the best bacon roll in Scotland’ – a buttermilk bun with thick cut smoked bacon, bacon jam and slow cooked pork belly. John has also created ‘The Glasgow Pie’ – a chicken tikka masala filled flaky roti pie, served with a side of basmati rice, and a first of its kind honouring one of the city’s favourite dishes.
The menus at The Noble are heavily inspired by British pub classics, with local Scottish produce at their core. Other main menu favourites include: venison hotdog, brioche bun, truffle mayo and crispy onion; The Noble Ploughman’s Grilled Cheese; and beef whisky and haggis bangers, mash and onion gravy.
Director of Food, John Molloy, says:
“The Noble will offer a brand new experience to Glasgow’s bustling city centre – all the character and comfort of a classic British pub, but with a hint of elegance that’ll really set it aside. We’ve taken a playful route with the menus, which feature nostalgic snacks and elevated pub classics with a Scottish flair. I can’t wait to welcome people of Glasgow and beyond through the doors of our public house, The Noble.”
The Superlative Collection is a dynamic hospitality group dedicated to creating exceptional culinary and social experiences across a range of distinctive venues around Glasgow. The Noble Public House will be their seventh venue within the city.
Isle of Tiree Distillery has launched its inaugural whisky, the first legal single malt whisky produced on the Hebridean island of Tiree in over two centuries.
Founded in 2012 by trad folk musicians, Alain Campbell and Ian Smith, Tiree Whisky Company Ltd aims to preserve and promote Tiree’s whisky heritage, whilst reviving distilling on the island.
Once known as Tìr an Eòrna, which translates from Gaelic to the ‘Land of Barley’, Tiree was home to no less than fifty illicit distilleries before the 1800s. However – unlike other islands – Tiree never re-established a distillery until 2019 when Alain and Ian lit the stills of the Isle of Tiree Distillery for the first time.
Isle of Tiree Distillery is one of Scotland’s smallest whisky distilleries which uses traditional whisky production methods to produce 2,000 litres of pure alcohol per year (LPA). Each part of the process is handcrafted using methods of the past but with an enthusiastic vision for the future of the island.
Ian Smith, co-founder of Tiree Whisky Company says:
“This is an important moment in the island’s history as we reconnect with an industry that was once such an important part of island life. As well as providing local employment, we hope that our distillery will encourage visitors from all over the world to come to our home on Tiree.”
Alain Campbell, co-founder of Tiree Whisky Company, added:
“We created our distillery to bring whisky production back to the island and this will be the first single malt whisky from Tiree in over 200 years. The distilling heritage of our island has inspired us since we were kids and we are immensely proud to bring whisky back to Tiree.
“We have strived to keep our production methods true to our ancestors – we use most traditional methods along with grain, water, fire and gravity – that’s all we need.”
“We hand mash laureate malted barley in mesh mash bags – hoisted high on wooden blocks to lauter clear the wort into our oak mash tun. This is followed by an extra-long fermentation in our oak washbacks. First distillations take place in our wide copper washstills, followed by carefully distilling the spirit in our 300L spirit still. And then age our whisky in small casks and our maturation happens right on the rocky Tiree coastline.”
This first release of Isle of Tiree Single Malt Scotch Whisky is limited to only 800 bottles and retails at £199.99. Last year, an initial pre-sale of 400 bottles sold out in less than two hours, meaning those who want to get their hands on this first release will need to act quickly.
The first 10 bottles will be reserved and sold at auction from the 31st of January. A
10% of profits from the auction will be donated to local island charities.
Isle of Tiree Single Malt Scotch Whisky is available exclusively on their website at www.tyreegin.com/whisky
Moss, a new farm to table restaurant owned by Chef Director,Henry Dobson is set to open in Stockbridge on 29th January with over 90 products sourced directly from Dobson’s Scottish family farm.
The 26-cover scandi-inspired minimalist dining room has been designed by Henry and his artist wife, Akiko, featuring their own home-made textured paint, using ash from farm-sourced hardwood, that gives the impression of exposed concrete. The tables have also been built by Henry using wood from wind-fallen Lime trees, with crockery made by Akiko, who specialises in ceramics, using clay from the farm.
The a la carte menu will be based on the best of the fresh and preserved harvest from the farm in Angus and a network of local producers including Phantassie Organic Farm in East Lothian, Butchery at Bowhouse in the East Neuk of Fife with foragables, game, meat, vegetables and herbs sourced from the farm. Taking inspiration from his travels in Scandinavia and East Asia, as well as from the diverse cultures in his team, the dishes will be ingredient-led and will constantly evolve depending on what produce is available. The menu that has 100% of its produce source from Scotland will feature beef dripping, bone marrow and garum focaccia, duck smoked using shavings from the dining tables, ceviche cooked with acid from wild sorrel, and the fluffiest chiffon cake outside of Japan. Furthermore the drinks list will focus solely on British made natural and low intervention wines, beers and spirits with producers like Westwell, Domaine Hugo and Henners featuring prominently on the wine list, as well as house made infusions, kombuchas and caffeinated hot beverages using roasted barley koji and British grown tea.
Dobson and his team bring a wealth of fine dining experience, having worked at some of the finest restaurants across the UK and beyond, including Noma in Copenhagen, The Ledbury and Pollen Street Social in London and Heron in Edinburgh.
Henry Dobson says,
“Moss is the culmination of two years of solid R&D and I can’t wait to open our doors and share our perspective on what we think is possible with Scotland’s diverse palette of ingredients. My team and I are excited to amalgamate the best of Scotland’s local makers and producers and find our niche amongst the incredible scene of restaurants in Edinburgh. This project has already been such a personal journey for my family and I. From our six month R&D trip to Japan, to Akiko and I digging clay out of ditches for the tableware, to sieving ash for the paint, to bucking, milling and joining the table tops all the way to foraging our vast library of preserved ingredients from my family farm.”
Henry trained at the Ballymaloe Cookery School in Cork and three Michelin-star restaurant Noma in Copenhagen, where he became fascinated with slow food ideology and preserving and fermenting seasonal ingredients to use in dishes and drinks throughout the year. Working with a network of specialist producers, the drinks list will only feature British makers and the menu will use only Scottish suppliers.
Working in London as a head chef and sound engineer in the music industry, his dual passions for creating art and gastronomy synthesised into a dream to open his own restaurant where he could source materials direct from producers and his family farm. Having studied food production, his exploration of hospitality and service techniques saw him move to Japan to take a residency in ceramics and working at both two Michelin-star Maz, studying the approach and techniques of Virgilio Martinez, and at 1 Michelin-star Kabi where he learnt their unusual preservation techniques and worked with ultra high-quality Japanese produce.
Moss will open Wednesday – Saturday for a set lunch and a la carte dinner service with reservations opening soon. Follow Moss_edinburgh on instagram for updates.
The internationally renowned Studio Lemercier, co-directed by independent curator, Juliette Bibasse and visual artist and climate activist, Joanie Lemercier, is making its Scottish debut at St Andrews Botanic Gardens as part of the Garden’s ‘Summer Art Nights’.
Over the course of four weekends, Studio Lemercier will be showing new and existing work across different mediums including light installations, a video work and plotter drawings corresponding to the garden’s approach to reframing our perspective on the natural world.
Studio Lemercier explores the intersection of light, art, political ecology and energy. Experimenting with unconventional media such as water mist, build up surfaces, trees and wild plants, their light installations encourage audiences to reflect on the representation of nature through technology and their perception of reality. While Studio Lemercier draw inspiration from the legacy of the light and space movement, they are dedicated to responding to the ecological crisis by developing a different studio practice and low-tech solutions, as well as incorporating environmental activism into their work.
St Andrews Botanic Gardens’ Summer Art Nights will run for four weekends from 19 July to 10 August and merges art and research with a series of installations, screenings, guided tours and in-conversation events. These bring together artists and researchers to discuss the relationship between the ecological crisis and art and/or aesthetics, our fascination with plants, and sustainable practices, amongst others.
Anne Daffertshofer, St Andrews Botanic Gardens Art Curator, said,
“We’re looking forward to welcoming Studio Lemercier as our artists in residence at St Andrews Botanic Gardens this summer. With over 4,000 species of plants, our Garden isn’t just a beautiful space, it’s -also a centre for cutting-edge biodiversity research against a backdrop of the ecological crisis. There are a lot of synergies between Studio Lemercier’s work and our Garden – both reflect on our perception of nature and look to take audiences on a journey of contemplation and a new perspective on the world around us.”
Juliette Bibasse from Studio Mercier added:
“In the past couple of years, we have developed many projects in the comfort of our Brussels’ studio space. Recently, we have made it our priority to work in direct relationship with natural environments, giving ourselves new constraints such as being ‘off the grid’ as a way to tackle energy-related questions. We believe in the strength of art as a way to raise questions and engage in conversation. St Andrews Botanic Gardens is a perfect context for us to confront our ideas and prototypes to reality and an attentive audience. We are very excited to explore these new paths.”
St Andrews Botanic Garden is located on Canongate and is a 10-15 minute walk from the centre of St Andrews. The easiest route is to follow the signs from the town down Viaduct Walk, which is a shared path for bikes and walkers. The 93 bus route goes past the Garden, to/from St Andrews Bus Station. It takes 5 minutes by bus from the bus station in St Andrews to the Garden, or 13 minutes to walk. The 93 bus is operated by Stagecoach, so for information on times and ticket prices please see their website. The nearest train station for the Garden is Leuchars – buses connecting Leuchars and St Andrews are available every 10 minutes or less.
There is a free car park at the Garden – however please note that this may be busy during special events.
St Andrews Botanic Garden, Canongate, St Andrews, Fife KY16 8RT.
Clare Coghill, chef-owner of Café Cùil says: This lango roll recipe is a great option for a quick spring dinner. Not only are they quick and easy to make, but they’re super indulgent and are a great way to impress a guest. The key to this dish is getting the freshest langoustines you can get your hands on, and you’ll be on to a winner.
Ingredients
400g freshly cooked and peeled langoustine tails
2 brioche buns
Half an onion, diced
100g salted butter, diced
25g smoked nduja sausage, diced (Clare recommends East Coast Cured)
1 clove of garlic
Flaked sea salt (Clare recommends Isle of Skye Sea Salt Company)
Chives
Olive oil
Method
Add your finely diced onions to a pan with a small dash of olive oil and allow the onions to soften.
Add in your diced garlic and nduja sausage and cook on a medium heat for 5 minutes until the nduja sausage is sizzling alongside the onions and garlic
Remove from the heat and allow to cool for a few minutes, before adding the nduja mixture to a food blender with the diced butter. Blitz until smooth.
Using the same pan as before, add in your langoustine tails and a heaped spoonful of the nduja butter, gently heating the pan so the langoustines become hot in the sizzling butter
To serve, slice open your brioche roll and pop in the microwave for 10 seconds, to make the bread extra soft. Gently spoon the buttery langoustines into the brioche and sprinkle sea salt flakes and cut chives.
Launching on 17th June, Gleneagles Townhouse, the private members club in Edinburgh, will open an area usually reserved for members, The Telling Rooms, to the public as The Townhouse Martini Lounge. Working with artisan gin brand, Seven Crofts Gin from The Highland Liquor Company, for seven nights only, The Telling Rooms will be transformed into a pop-up bar, serving a short menu of martinis, complete with a garnish station for personalising a perfect serve.
The expert bar team at Gleneagles Townhouse, led by drinks guru Stef Anderson, have created a short but sweet martini menu including the Gimlet, using housemade lime cordial and cucumber bitters, the Gibson Martini with Noilly Prat Vermouth, Seven Crofts Gin and your choice of pickle, The Classic with either Ketel One Vodka, Reyka Vodka or Seven Crofts Gin with a choice of dry, wet, clean or dirty and finally the Hazelnut Espresso Martini, combining X Muse Vodka, hazelnut and coffee.
For guests who like their drink with a snack, The Townhouse Martini Lounge will have a fully stocked garnish station, perfect for personalising each martini. With on-trend chive oil, blue cheese stuffed olives or balsamic onions on offer, alongside the purists choice of lemon twist or a cucumber twirl, there’s something for everyone. For something slightly more substantial, snacks will be available in the form of salt and pepper crackers, almonds and olives, as well as freshly baked bread, served with a seasonal cheese selection. The Townhouse Martini Lounge is the perfect choice for a pre-dinner aperitif, before heading next door for dinner in The Spence, the beautiful dining room at The Townhouse, led by Head Chef Jonny Wright.
The Telling Rooms is one of a number of coworking and socialising spaces for Gleneagles Townhouse members, with comfortable seating, a bright and airy courtyard and help yourself snack pantry. During the Martini Lounge pop-up evenings, running from 6-8pm, Townhouse members will also have access to a number of martini masterclasses from the Gleneagles bar team and Seven Crofts Gin, as part of the varied monthly calendar of events, available exclusively to members. A Gleneagles Townhouse membership also comes with access to Lamplighters, the beautiful rooftop bar and the Noteburning Room, a stunning member’s lounge, as well as the state of the art wellness facilities in The Strong Rooms.
Reservations won’t be taken for the Townhouse Martini Lounge, access will be on a first-come-first-served basis, however dinner reservations at The Spence are available as usual.
Perfect for a post-walk pie and pint along the towpath from Edinburgh
Nestled alongside the serene Union Canal, just a 20-minute drive from Edinburgh, The Bridge Inn is set to welcome guests back for the spring and summer seasons after a recent makeover.
Its beer garden offers peaceful canal views, shaded by mature trees, making it the perfect spot for a well-deserved pint and pub lunch along the towpath from Edinburgh and watching life go by on the canal.
The drinks menu features local beers and refreshing cocktails infused with Edinburgh Gin. On Thursday – Sunday from 12 pm a pop-up converted container in the garden serves pizzas to hungry drinkers. Guests can also dine on the outdoor terrace from the la carte menu where favourites include the famous homemade pie or ham and Ratho eggs.
Café Cùil is a modern, Hebridean brunch spot located in Carbost on the Isle of Skye and founded by Skye local, Clare Coghill. The Café is nestled at the foot of the Black Cuillin Mountains, with views over the glimmering Loch Harport, a sea loch that sits on the west coast of the island.
Through the floor-to-ceiling windows, guests can watch as the wild and whimsical weather of Skye casts rainbows over the nearby village of Drynoch, and downpours across the loch. Or, when the sun is out, you’ll be lucky to snag one of Cafe Cuil’s six outdoor tables, with breathtaking views over the loch and to the Cuillin hills. This is the perfect spot to enjoy a morning coffee by the on-site roastery, Caora Dhubh, and a modern breakfast of locally sourced, fresh, Isle of Skye produce.
Outdoor seating is available on a first-come, first-served basis, so please arrive early to avoid disappointment.
For people watching on Edinburgh’s grand George Street
It’s the closest you’ll get to the Piazza San Marco in Scotland
The lemons in the G&T come weekly from Amalfi
Family run Contini George Street, is the only restaurant in Scotland to be officially recognised as an ‘Authentic Italian Restaurant’ by Accademia della Cucina and has retained its reputation as one of the best places to dine in the city due to its commitment to authentic ingredients sourced weekly from Italy for two decades.
In the warmer months, Contini opens up its outdoor ‘Venus terrace’ for guests to sit outside and take in the sun whilst people watching on busy George Street. Diners can enjoy small plates lovingly made with produce sourced directly from the Italian markets and Contini’s own vegetable garden; whether it’s the sweet Amalfi lemons, their own family single estate olive oils (made on the family farm in Tuscany) or the Mozzarella di Bufala sourced exclusively for them from Caseificio di Luca Ponticorvo in Alvignano all are guaranteed to bring a taste of the Italian sunshine. From May, Contini will extend the seating area with the dog-friendly ‘Rocco terrace’.
Balgove Larder, close to St Andrew’s iconic West Sands beach is famous for its range of meats – reared on the Strathtyrum farm, hung and cut in-house by a team of award-winning butchers. The Steak Barn menu includes a range of steak cuts, which are hung for at least 28 days and cooked to order on the massive wood-fired BBQ. Burgers, sausages, vegetable and chickpea burgers, all made at Balgove Larder, are also available alongside classic sides like twice-fried chips and crispy beer-battered onion rings.
The Steak Barn, which is housed in a repurposed sawmill with distinctive potato crate walls, is open weekly from Wednesday to Thursday from 5 pm to 9 pm and Friday to Sunday 12 pm-9 pm.
For stunning views of the Cathedral and Necropolis
Bib gourmand al fresco food
The herb-scented garden
Celentano’s outdoor dining space offers the perfect afternoon suntrap. Located in Glasgow’s east end at Cathedral Square, the terraced garden allows guests to enjoy delicious Italian-inspired small dishes, seasonal cocktails, and a glass of biodynamic wine al-fresco while overlooking the city’s breath-taking Necropolis.
Celentano’s also uses this space to grow seasonal fruits and herbs, meaning that guests taking advantage of the space are seated amongst a selection of the ingredients that they’re enjoying in their dishes and cocktails.
The space offers six bench tables, nestled between greenery and blooming flowers, with awnings and heaters to keep guests cosy as the evenings draw in. Additional seating around the herb beds can be used for those just visiting for drinks only.
Celentano’s, by chef Dean Parker (ex-The Dairy) and his Glasgow-born wife Anna, is built on a passion for sharing good food and drinks with family and friends. Awarded a Michelin Bib Gourmand just six months after opening, Celentano’s offers clever, wholesome dishes and innovative serves made using the best seasonal ingredients.
The outdoor terrace is open every Saturday from 12:30-10 pm and Sunday from 12:30 – 4 pm and dining reservations can be made up to four weeks in advance.
Local suppliers on the menu, including fish landed on the pier
Beautiful beach for walking
Dog friendly
The Crusoe is perched on the edge of Lower Largo pier, in Fife, overlooking the beach and was recently named one of Scotland’s most romantic hotels.
It is also, probably the only bar in Scotland to feature a footprint supposedly belonging to Alexander Selkirk, the real-life pirate and desert island adventurer who inspired Daniel Defoe to pen Robinson Crusoe in 1719. Take an amble along the beach to admire his statue, before tucking into fish and chips and a freshly poured pint in the sunshine, brewed in the neighbouring village. Chef Ritchie D’aeth collects the lobster, crab and mackerel that feature in the menu, direct from the pier and uses locally reared meat for the popular Sunday roast.
The new Levenmouth train line, launching this spring, makes The Crusoe easily accessible by train from the station at Leven for a day trip or book one of the sea view bedrooms for a relaxing overnight stay.
Nestled on the banks of the River Dee, Maryculter House is one of Scotland’s oldest hotels, steeped in history and full of character. The outdoor terrace is flooded with sunlight all day long, meaning that guests can enjoy a full Scottish breakfast, light lunch or afternoon tea al-fresco in the picturesque Royal Deeside.
Please call when booking to enquire about al-fresco dining availability.
Idyllic flower-filled garden setting surrounded by meadows
Julia Nairn’s on-site interior and kitchen shop
Have a sneak peek at Nick’s iconic cook-school
Chef Nick Nairn has created a unique dining setting amongst the fruit trees, herbs and vegetables of the kitchen garden that serves his cook school and restaurant. Situated in the stunning Stirlingshire countryside on what was once the Nairn family farm near the shores of Lake of Menteith in the Loch Lomond and Trossachs National Park, the restaurant’s garden offers the perfect sunshine spot for countryside al fresco dining amongst the vine trailed pergolas or under fairy lights on the terrace. Or if things get a bit too chilly, guests can enjoy a view of the picturesque garden from the restaurant’s glass-fronted dining room.
A dining terrace in Edinburgh’s famous Princes Street Gardens
Views up to Edinburgh Castle
Take in Scotland’s finest art collection
The Scottish Cafe & Restaurant at the National Gallery offers picturesque views of Edinburgh’s East Princes Street Gardens with a menu that offers classic dishes like fish and chips and cullen skink alongside seasonal favourites – dishes that reflect the best seasonal Scottish larder with the menu changing monthly.
In one of the city’s most iconic settings overlooking East Princes Street Gardens, The Scotsman Building, Waverley Bridge and the Balmoral Hotel, the outdoor terrace is the ideal location to take in Edinburgh’s picturesque scenery. The terrace is open all year round and is best enjoyed from April to September.
To escape the hustle and bustle of Glasgow city centre
The Prancing Stag is Glasgow’s best-kept dining secret. Behind a wall of ivy in the heart of the West End lies a family-run bijou dining room and outdoor terrace that focuses on delivering exceptional food and service to locals in the know. Chef Neil Keevill’s menu offers simple, yet refined Scottish cooking using the best local suppliers. During the warmer months, The Prancing Stag opens its outdoor covered terrace or ‘Sitootery” – for guests to enjoy a drink and bite to eat. The perfect setting to sip on a glass of wine from The Prancing Stag’s vast wine list and enjoy an I.J Mellis Cheese Board.
