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

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

Published 20th Mar 2024
Updated 20 th Mar 2024

Condé Nast Traveller's inaugural list of The UK’s Top New Restaurant Awards is now live and two Scottish restaurants have made the top 23.

A range of foodies, chefs (including Glasgow’s Julie Lin) and editors compiled the list of new openings, detailing 23 of the best new restaurants and why they love them.

The 23 restaurants include countryside eateries, Michelin Star restaurants and city hot spots.

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

Eórna in Edinburgh and Fish Shop in Ballater are the Scottish entries to the list.

Of Eorna, the judges said: “A crack chef-sommelier team is behind Edinburgh's latest and smartest fine-dining restaurant. Scot Brian Grigor cut his teeth cooking at the Balmoral Hotel, while Irishman Glen Montgomery looked after all things wine at the likes of Gleneagles' Andrew Farlie and Michelin-starred Heron, also in Edinburgh.

"The duo looked to the Scottish and Irish Gaelic word for ‘barley’ for the restaurant's name (pronounced yor-na), and kick-started the 12-person chef's table last spring.  Put your faith in the team and relinquish control for the evening, safe in the knowledge that you'll be getting a taste of the best of Scotland.”

Scottish restaurants travel awrds
Picture: Eorna

Of Fish Shop, the latest project by ArtFarm - the team behind the nearby Fife Arms Hotel, the Conde Nast contingent said: “25 minutes from Scotland’s slickest hotel, The Fife Arms, sits its sister property, the deceptively named Fish Shop.

"Not so much a classic Aberdeenshire chippy, it turns out, as a beautifully designed seafood restaurant dishing up elevated Scottish fish and shellfish. Russell Sage Studio (who also designed The Fife Arms) are behind the interiors, all white subway tiles, boat installations, and suspended marine sculptures that nod to the fishy menu without veering into kitschy design.

"Suppers might start with Cumbrae oysters in Champagne tempura, a brown crab crumpet or salt cod mousse with sourdough.”

Read about the full list, including the Scottish entries, here.

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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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