Every month the inspectors reveal the restaurants that have caught their attention and are worthy of inclusion in the Michelin Guide. As the ceremony for the 2025 Michelin Guide for the UK and Ireland is next month in Glasgow, these will be the last additions - and it’s a bumper crop.
Four Scottish restaurants have been added to the guide, and two have only opened in the last few months.
These new additions are: Macallan TimeSpirit in Speyside, which only opened in late October; Fallachan Kitchen in Glasgow, Margo in Glasgow, which also opened in late October and Old Manse of Blair in Blair Atholl.
TimeSpirit at the Macallan distillery is a new venture by the brothers behind El Celler de Can Roca, a Three Michelin Star restaurant in Girona. They said the restaurant will be a ‘unique dining concept’ with a tasting menu of dishes sourced from local produce.
TimeSpirit has a 30-seat dining room designed by award-winning architect and designer David Thulstrup, who designed Noma restaurant in Copenhagen.
Of Macallan’s TimeSpirit the inspectors said: “The Macallan Estate in north-east Scotland is already a spectacular place, but there’s never any harm in adding another string to your bow.
"So, joining the beautiful landscape and breathtaking distillery, is this tasting menu restaurant developed in conjunction with the brothers behind El Celler de Can Roca, a renowned Three Star spot in Girona, Spain.
"Their influence is blended with Scottish produce and even some whisky-based elements. What shines throughout is how attractive the whole operation is, right down to the gorgeous crockery.”
Fallachan Kitchen opened in Glasgow in March and is the brainchild of chef Craig Grozier, who is known for his innovative, wild Scottish cooking.
With a career spanning nearly 26 years, Craig honed his craft working in high-end restaurants in Scotland and around the world. We reviewed it late last year and called it a Michelin Star contender.
Michelin inspectors had this to say about Fallachan Kitchen: “Tucked underneath a small railway arch near the Kelvingrove neighbourhood, this genially run restaurant is a showcase for Chef Craig Grozier.
"The rumble of trains overhead only adds to the atmosphere as Craig engages with his small group of guests, all sat around one communal table in front of the open kitchen.
"The menu changes regularly, such is Craig’s commitment to showcasing the best seasonal Scottish produce, be it Barra scallop or Borders partridge. The punchily flavoured dishes can be paired with a thoughtfully curated wine flight.”
Also in Glasgow, recently opened Margo caught the eye of the Michelin inspectors.
The latest restaurant from the team behind Michelin Bib Gourmand restaurants Ox and Finch and Ka Pao, Margo has been described as being 'bigger and bolder' than the 10 year old Ox and Finch by Jonathan MacDonald, managing director of Scoop Restaurants Group. We went as Margo opened and were not disappointed.
This is what the inspectors thought of Margo. “As a sister restaurant to Ox and Finch and Ka Pao, you can probably guess what you’re getting with Margo: a bustling, efficiently run restaurant that’s deservedly popular thanks to its great buzz and flavour-packed, generously priced dishes.
"It’s a cavernous place spread over two floors, with a semi-industrial feel and its lively atmosphere enhanced by the open kitchen.
"The sharing plates are a satisfying synthesis of Mediterranean cooking and Scottish produce, borne out in dishes like red prawn agnolotti and ham hough croquettes. Below, you’ll find Sebb’s – a cocktail bar with wood-fired grilling.”
Finally The Old Manse of Blair has made it into the prestigious guide. Of this restaurant the inspectors said: “As the name suggests, this restaurant is housed in the former manse to the nearby Blair Castle.
"This building is impressive in itself, a substantial property situated within 10 acres of grounds and boasting a restored walled garden. The restaurant occupies a newly built orangery, which despite the country house feel to the surroundings has a pleasingly relaxed air.
"The cooking is Scottish to the core, with produce like Skye langoustine and Perthshire mallard used in dishes with nothing superfluous on the plate. Add in the rooms and chatty service and you have a perfect base for exploring the Highlands.”
You can find out more and download a copy of the Michelin Guide here.
