The Hot 100 2019: Food & Drink
Cail Bruich, Company Bakery and East Coast Cured are among our favourite cultural contributors this year
It's safe to say that 2019 has been a mammoth year for creativity and innovation in Scotland. From award-winning albums to groundbreaking theatrical works, we cover it all in our annual countdown of the figures who we feel have made the greatest impact on arts and culture in the country throughout the year. But The List's Hot 100 has a twist this time: we've got a Top 19 for 2019, though beyond that we're celebrating everyone equally because as we head towards 2020 and reflect back on the past decade, we feel that the Scottish cultural landscape is as healthy, bold and exciting as it's ever been.
Cail Bruich
Opened by brothers chef Chris and manager Paul Charalambous in 2008, Cail Bruich does top-end cooking that tracks Scotland's seasons with multi-course menus. Recent offshoots (Mad Lab's SWG3 residency and wine bar Brett) didn't get in the way of a spot in The Good Food Guide's top 50 restaurants list. (JT)
Reuben Chesters
We need to listen to what Reuben Chesters has been saying for years. His Locavore CIC has expanded to three farm sites within ten miles of the city with new office and nursery space in Bellahouston. Plus a bigger shop and great café help to reshape our food chain. (JT)
Company Bakery
Small-scale, artisan baking is enjoying a surge in Scotland. Company, set up by a dream-team collaboration between Edinburgh Food Studio, Lovecrumbs and Smith & Gertrude, are firing out some of the best sourdough loaves around, made with East Lothian grown wheat. (DR)
Restaurant Andrew Fairlie
The death in January of Scotland's most respected chef questioned the future of the Gleneagles Hotel restaurant bearing his name. But vision and talent were embedded there and it powers forward as a beacon of fine dining in Scotland, its two Michelin stars firmly in place. (DR)
East Coast Cured
Leith-based charcuterie proving that the skills of curing meats, sausages, salamis and prosciutto can both celebrate local meats and rival the familiar continental styles. A welcome addition to local menus, platters, and wine and beer pairings. (DR)