The best food, drink and hospitality businesses were celebrated at the inaugural Scotsman Scran Awards this month. 200 people were welcomed to Platform in Glasgow on Monday June 19.
The Scotsman Scran Awards, hosted by chef and broadcaster Julie Lin, were developed to celebrate the individuals, establishments and products that make the Scottish food and drink sector what it is.
From Michelin-Starred fine dining to coffee shops and celebrated chefs and spirits, the Scottish food, drink and hospitality scene is a melting pot of talent and innovation, and these awards celebrated the very best of this.
Speaking ahead of the awards, The Scotsman editor Neil Mcintosh said: “At the Scotsman, we believe that Scotland’s food, drink and hospitality industries represent something very important about the country.
“We love your products of course and we salute the enormous contributions the food and drink businesses make to the national economy.” Scotsman food and drink editor, and host of Scran podcast,
5. Scottish chef of the year: Calum Montgomery, Edinbane Lodge, Skye
A big accolade of the night, and it was picked up by Calum Montgomery of Edinbane Lodge on Skye. Calum has worked in kitchens since he was 14 years old and at the age of 26, he earned three AA Rosettes in his first head chef role at Ullinish Lodge. Calum and his family bought the 16th century derelict hunting lodge in 2017 and, following a complete renovation, opened the restaurant in August 2018 and the four bedrooms in May 2019. Calum said: “I’m just absolutely shocked, just delighted but shocked. I’ve got so much admiration and respect for everyone that was nominated in that category tonight. I was literally just turning up for a chat and to do some networking - I didn’t think for a second I’d be winning that. So it’s very very cool, and I’d like to thank the judges so much for nominating me in the first place. We’ve won awards for the restaurant before but never for myself, it’s a total testament to my whole team to be honest, they all do so much hard work.” | LISA FERGUSON
6. Hidden gem: Gavin’s Mill, Milngavie
The hidden gem award was voted for by our readers, from a range of eateries and bars from across Scotland. Gavin’s Mill in Milngavie was crowned winner, and they said of their success: “We’re an old mill set in Milngavie, a cafe on the lower floor and a fair trade, zero waste shop on the top floor. The building is one of the biggest community projects in Milngavie, we want to keep it going and benefit people from Milngavie. We’re going to keep bringing nice-tasting, created from scratch products to Milngavie - and offering them something they can’t get anywhere else.” TAt one time Gavin’s Mill was the centre of economic activity in Milngavie, where local farmers brought their corn to be ground by the millwheel. But times changed and as the services of the miller were needed less and less, the hub of Milngavie shifted to its current location in the town centre. | LISA FERGUSON
7. Best whisky: Nc’Nean organic single malt
The Nc’Nean team had this to say about their win: “Scotland didn’t need another Whisky distillery but it did need a kick up the arse to be better for the planet, so that’s what we provide. The goal of Nc’nean is to make sure that single malt scotch whisky is still here in 200 years time, because the way it’s going right now it won’t be, it’s not sustainably produced and in our opinion it’s not sustainably solved. Next up for Nc’nean is the latest release from our quiet rebels series- which celebrates all the individual people that make up the distillery.” Nc’nean’s whisky is made from organic Scottish barley whose natural yields and rich soils contribute great depth of flavour, and gentle fermentation and distillation accentuate the delicate, fruity flavours in the spirit. The whisky achieves its signature body and sweetness from having been left to mature for three years in selected ex-Bourbon and specially treated STR ex-red wine barrels. Each barrel has been chosen by Nc’nean for the distinct flavours the wood contributes to the whisky. | LISA FERGUSON
8. Artisan product of the year: East Coast Cured black garlic and oloroso sherry salami
This luxurious salami uses aged black garlic and Oloroso sherry from Port of Leith Distillery to create a rich, sweet and stylish piece of charcuterie. A summer 2022 special that became an instant hit with chefs and consumers resulting in it becoming part of East Coast Cured’s (ECC) core range. ECC has established itself as a strong new contender in the Scottish artisan meat market targeting both B2C and B2B customers. Customers are excited by ECC’s use of European-style methods to create quality dry-cured meats using Scottish produce, ingredients and flavours. They’ve been on the menu at Michelin Starred restaurants, developed a retail range for Gleneagles and worked on bespoke cures for chefs and small producers. | LISA FERGUSON