Scotland's larder has some of the world's most sought-after food. Its phenomenal beef, fish and shellfish are unrivalled - from langoustines to black puddings, from hot smoked salmon to Shetland mussels.

Now, with his inimitable flair for flavour and expert hands-on approach, Gary Maclean - Scotland's National Chef and MasterChef: The Professionals winner - gathers together the best of Scottish cookery from its historic beginnings to where we are today. With over 100 recipes, Scottish Kitchen will connect you to the landscapes, history and produce that make Scotland's kitchens so distinctive, from treasured family recipes passed down through the ages to innovative new twists on beloved Scottish staples.


'On every page of this book, I was transported back to Scotland'
From the foreword by SAM HEUGHAN


'Gary is a very talented chef, and this book is testament to his skillset and knowledge.'
MARCUS WAREING on Kitchen Essentials: the Joy of Home Cooking

From multi-award-winning chef, Gary Maclean - whose passion for food excellence and education puts him at the heart of the Scottish hospitality industry - a stunning showcase of recipes celebrating the best of Scottish food and cookery.

About the Author

Born in Glasgow, multi-award-winning chef Gary Maclean has been at the heart of the Scottish hospitality industry for 35 years. Gary was awarded the title of Scotland's National Chef and supports the Scottish Government in food health, education and the promotion of Scotland's amazing produce around the world.

Gary's passion for mentoring young people led him to become the Executive Chef at City of Glasgow College and a Fellow of the Master Chefs of Great Britain. He was crow ned the champion of BBC's MasterChef: The Professionals after taking on 47 other professional chefs in pursuit of gastronomic glory and in 2021 he was also awarded the Mark Twain award by the St Andrew s Society of New York for his work on Scottish-American relations.

Gary is the author of Kitchen Essentials and Scottish Kitchen. He owns a sustainable Scottish seafood restaurant called Creel Caught in the heart of Edinburgh.

Book Information
ISBN 9781785303890
Author Gary Maclean
Format Hardback
Page Count 288
Imprint Black and White Publishing
Publisher Bonnier Books Ltd
Weight(grams) 1110g
Dimensions(mm) 25mm * 195mm * 255mm