Princes Square, Glasgow, 0141 221 7800
www.stripedbass.co.ukGlasgow’s latest seafood restaurant is operated by Ian Fleming, who is also the proprietor of the Lake of Menteith hotel near Stirling. The
Striped Bass has a simple philosophy: if a species is at risk, it will not be served at the restaurant and it has a committed policy to serve only the freshest fish and shellfish sourced from sustainable sources, as well as supporting producers with good fish-farming practices.
2 THE TOLBOOTHOld Pier, Stonehaven, 01569 762 287
www.carron-restaurant.co.uk/tolboothLocated in the oldest building in Stonehaven, this 16th-century former prison and excise house sits right on the harbour wall, with stunning views out to sea and access to the freshest seafood. There are many suppliers around the harbour and the head chef at the Tolbooth leaves a message on their windscreen, telling them what he is looking for on a particular day. The restaurant also adapts its menus according to what has been caught, with the day’s catch up on the blackboard.
3 THE OLD INNWester Ross, 0800 542 5444
www.theoldinn.net A traditional Highland coaching inn overlooking Gairloch harbour, the Old Inn specialises in local seafood, game and real ales. Locally caught lobster, crab, langoustine, mussels, scallops, salmon and wild venison feature on the seasonal menu. The Old Inn was named AA Seafood Pub of the Year in 2006.
4 FISHERS BISTROThe Shore, Leith 0131 554 5666
www.fishersbistros.co.uk The List’s Eating & Drinking Guide sums up this Edinburgh institution best : “From the wood-panelled entrance into the circular bar area, to the view out to the Water of Leith from the dining room, the relaxed but superlative service all adds to the star of the show here: the food. Whether you’re having a three-course à la carte meal accompanied by fine wines, or beer and mussels from the all-day bar menu, there’s no difference in either the quality of food or the way in which you're welcomed.”
5 THE CAPTAIN’S GALLEYScrabster, 01847 894 999
www.captainsgalley.co.ukHoused in the old Scrabster ice-house and salmon bothy, the Captain’s Galley serves about 20 different species of seafood over the course of a week’s service and upwards of ten on any one night. Proprietor Jim Cowie’s ethical policy determines that, whenever possible, all produce is sourced from suppliers within a 50-mile radius of the restaurant. It also states that all the restaurant’s seafood must be in season and caught in sea areas around Scotland where the stocks are sustainable.
