The restaurant, run by Scots-Italian husband and wife team Victor and Carina Contini, received praise for implementing new initiatives to further enhance its rating, with notable practices across all three sustainability pillars: Sourcing, Society and Environment.
The Contini’s passion and ethos of working with a well-established network of suppliers from the local area and around Scotland was instrumental, ensuring The Scottish Cafe repeated its success in retaining the coveted Three Stars, described by The Sunday Times as the Michelin Stars of Sustainability.
Sustainable fish and local seasonal produce were the highest scoring areas while sourcing of herbs and vegetables from the Contini’s Scottish Kitchen Garden on the outskirts of the city was also praised.
Welcoming the Food Made Good report, Carina Contini said: “Everything we do at The Scottish Cafe & Restaurant is based on the fundamental principles of sourcing the best local produce, working collaboratively with suppliers and inspiring and developing our team to provide customers with the best service.
“This report is a fantastic endorsement and we’re delighted to maintain our Three Stars. We’re incredibly proud of the relationship we have with our colleagues at the Scottish National Gallery and look forward to working collaboratively to enhance the experience for our customers.
In addition to sourcing and producing the very best food, The Scottish Cafe & Restaurant also secured a perfect score for staff treatment. The team’s promotion of the restaurant’s sustainability aims to customers was also considered excellent as well as its considered efforts to reduce its food waste, energy and water consumption.
Mark Linehan, Managing Director of the SRA, said: “The Continis have been pioneers of good food in Edinburgh for years and they have a deep understanding of what makes food good.
“Their customers are passionate about where their food comes from, how it’s been produced and how the staff are treated – that’s why they leave The Scottish Cafe with a good taste in the mouth, and a happy heart as well as a full stomach.”
