Summary
THE addition of eight new Scottish restaurants to the Good Food Guide, bringing the tally to 108, with four in the top 50 in the UK, is external confirmation of the growing consensus that standards are rising. Scottish produce is among the best in the world when it is freshly harvested or newly caught, prepared with care, cooked with skill and presented with a dash of imagination. Until relatively recently, however, restaurants which specialised in such fare have been the preserve of those with local knowledge or very fat wallets.
The restaurants which make the Good Food Guide are those of Scotland's top chefs, including Andrew Fairlie, holder of two Michelin stars, and Martin Wishart, The Herald's food writer, and are therefore not cheap, but they and other highly-praised chefs have raised the bar for others who are now enthusiastic about catering for diners keen to experience fine Scottish fare. One of the most encouraging aspects, identified by Mr Wishart, is that our ambitious young chefs no longer feel they have to leave the country to get the training they need to reach the top of the profession.See the full content of this document
Extract
Now We're Cooking at Last Our Food Standards Are Rising
The question now is how far down the consumer chain this long overdue pride i...
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