Two Scottish restaurants named as best in the UK in national travel guide

Two Scottish restaurants have made the list of best in the UK, in a regarded travel guide.

Published 22nd Mar 2023
Updated 18 th Sep 2023

The Conde Nast Traveller list of best UK restaurants to visit now has gone live, and two Scottish restaurants are included.

The list showcases some of the UK's best restaurants right now, and is curated by Condé Nast Traveller’s editors. It is made up of a range of restaurants from across the UK - from newer names to those that have stood the test of time.

The 18 restaurants include countryside eateries as well as city hot spots.

Which Scottish restaurants have been named as best in the UK?

Two in Scotland - Inver and Killiecrankie House - caught the eye of the editors.

Inver is at number five on the list, with the tasting menu and delicious cocktails mentioned along with the rooms. The reviewer said: "The tasting menu (paired with rarely served natural wines) is full of flavours of purslane and wild garlic and white asparagus.

"There’s a cocktail made with local rhubarb so delicious I saw a woman upend the glass on her face. Even the butter is home-churned. There are rooms here, too – which is wonderful, as I can't think of a more romantic destination restaurant – or mini-break – in the whole of the British Isles."

Killiecrankie House, which opened in 2021, also made the list. The restaurant with rooms specialises in a multiple-course tasting menu and is owned by Tom and Matilda Tsappis, a chef and sommelier who started a London supper club while working in marketing and finance.

best UK restaurants killiecrankie House
Picture: Alex Baxter

The reviewer wrote: "Tom and Matilda deliver – in person, with much engaging banter – a modern-Scottish tasting menu of great wit and finesse, with elegantly executed reinterpretations of familiar favourites: Moray Firth squid cooked in its own ink, for example, or dripping-fried porridge, a high-end homage to the humble porridge “piece”, only this time the intense beefiness derives from braised Highland wagyu tail, onion cream and wild garlic flowers.

"The introduction of still more unexpected, cosmopolitan flourishes – miso tablet, a black-pudding madeleine – seals the deal. Irresistible."

Read the full list here.

New Scottish restaurants added to the Good Food Guide

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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