These are just a few of the chefs (and their flagship restaurants) using Scotland's produce to create top quality dishes:
Andrew Fairlie - Restaurant Andrew Fairlie, Gleneagles, Auchterarder
Gleneagles Hotel & Resort is one of the best in the world, let alone Scotland, and Andrew is head of its double Michelin-star restaurant – the only one in the country. He's been at the helm since 2001, returning home to his native Perthshire after a stint in the finest Parisian kitchens. He earned his two stars by combining his experience with the best ingredients money can buy from the surrounding area.
Tom Kitchin - The Kitchin, Edinburgh
Scotland's youngest ever Michelin-star chef proprietor has already released two successful cookbooks, but it's in the kitchen of his restaurant where Tom's talent really shines. Growing up in Edinburgh meant Tom was able to befriend many of the city's top food suppliers, so he knows exactly where to get the finest meat, fish and vegetables for his award-winning cuisine.
Michael Smith - The Three Chimneys, Isle of Skye
As a born and bred Invernessian, Michael grew up surrounded by the produce he now works with in his Michelin-star restaurant. He couldn't pass up the opportunity to work at The Three Chimneys thanks to its stunning location, surrounded by the beautiful, craggy coastlines of Skye. Michael's food is an homage to these unpredictable and wild surroundings, making the most of what's available from day to day, turning local ingredients into traditional dishes with a modern twist.
Marcello Tully - Kinloch Lodge, Isle of Skye
Unlike a lot of the chefs making waves in Scotland, Marcello didn't grow up in the country. Originally from Brazil, he was given the chance to run Kinloch Lodge after being headhunted by the restaurant's previous chef in 2008. A Michelin star soon followed, thanks to Marcello's ability to turn the seafood, meat and vegetables of the island into dishes that pay homage to local specialities, while simultaneously fulfilling the public's demand for refined, inspired cuisine.
Martin Wishart - Restaurant Martin Wishart, Leith, Edinburgh
By presenting beautiful, inventive dishes that let the ingredients speak for themselves, Martin has gained a Michelin star for both his eponymous Edinburgh restaurant and at Martin Wishart Loch Lomond, outside Glasgow. It's the Scottish coastline that gets him really excited – shellfish, salmon and monkfish regularly appear on his menus – and his innovative style means he can plate up traditional dishes in new and exciting ways.
Mark Greenaway - Restaurant Mark Greenaway, Edinburgh
With a fiery passion for Scottish ingredients, Glasgow-born Mark's flair for combining modernist techniques and traditional regional dishes has put his 3 AA Rosette restaurant on the map. As a chef who has a new favourite ingredient every week, let alone month, his passion for using seasonal food is undeniable; Mark says he spends 80% of the time sourcing local ingredients and 20% of the time cooking them.