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Edinburgh School of Food and Wine and The Kitchin win at Food & Travel awards

Edinburgh businesses have won awards at the 2020 Food & Travel magazine reader awards.

Published: March 5, 2021
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The annual Food & Travel magazine awards, which this year took place online, saw a few Scottish nominees, including Balgove Larder, Flora Shedden's book Aran, Restaurant Andrew Fairlie, The Peat Inn and Haar.

But it was Capital names - The Edinburgh School of Food and Wine, Lucky Liquor bar and The Kitchin - that won awards, which are voted for by the readers of the magazine.

The Kitchin won Best restaurant outside of London and the Edinburgh School of Food and Wine won Cookery School of the Year.

Speaking of the award, chef Tom Kitchin said: "We are absolutely delighted for The Kitchin team to pick up the 'Best restaurant outside of London' at the Food & Travel Awards.

"It has been such a challenging year for our industry and a booster like this means a lot. I'm very proud of team Kitchin and also of the other winners in Edinburgh for putting Scottish hospitality on the map."

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Nyssa Barron, owner of the Edinburgh School of Food and Wine said: "We are honoured to have been awarded "Cookery School of the Year" in the Food and Travel Magazine Reader Awards 2020.

"There was a high calibre of nominees so we are over the moon! After such a turbulent year for our sector and many others, it really was a boost for the team and I to receive this and as a readers choice award, it means a lot.

"We look forward to opening the doors again to our students and customers and have few new offerings in the pipeline, exciting days ahead."

Edinburgh bar Lucky Liquor also won, as it was named 2020 Bar of the Year and the Torridon Hotel won Rural Hotel of the Year 2020.

Food and Travel magazine is a leading gastronomic travel title with a 23-year heritage. The Food and Travel Reader Awards were launched in 2011 to celebrate the world’s finest travel experiences.

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Find out more and see all the winners here.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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