CAIL BRUICH Opened by brothers chef Chris and manager Paul Charalambous in 2008, Cail Bruich does top-end cooking that tracks Scotland’s seasons. Recent offshoots (Mad Lab and Brett) didn’t detract from it earning a spot in The Good Food Guide’s top 50 restaurants list. (JT)

REUBEN CHESTERS We need to listen to what Reuben Chesters has been saying for years. His Locavore CIC has expanded to three farm sites within ten miles of the city with new office and nursery space in Bellahouston. Plus a bigger shop and great café all help to reshape our food chain. (JT)

THE COMPANY BAKERY Small-scale, artisan baking is enjoying a surge in Scotland. Company, set up by a dream-team

Andrew Fairlie

collaboration between Edinburgh Food Studio, lovecrumbs and Smith & Gertrude, are firing out some of the best sourdough loaves around, made with special East Lothian-grown wheat. (DR)

RESTAURANT ANDREW FAIRLIE The death in January of Scotland’s most respected chef led to some questioning the future of the Gleneagles Hotel restaurant bearing his name. Happily, vision and talent

were long embedded there and it powers forward as a beacon of fine dining in Scotland, its two Michelin stars firmly in place. (DR)   EAST COAST CURED Leith-based charcuterie proving that the skills of curing meats, sausages, salamis and prosciutto can both celebrate local meats and rival the familiar continental styles. A welcome addition to local menus, platters, and wine and beer pairings. (DR)

Cail Bruich

1 Nov 2019–31 Jan 2020 THE LIST 27