TWO Scottish restaurants have been honoured at this year's AA Rosette Awards after the spring update was released on Tuesday.

A total of 16 restaurants across the UK were presented with three AA Rosettes while only one in London was awarded the "distinguished" four.

Discussing the awards, Simon Numphud, managing director at AA Media, said: “We are delighted to celebrate and recognise the latest collection of outstanding restaurants.

"All deliver excellent culinary experiences where provenance, seasonality, flavour and great cooking take centre stage.

"Here’s to the remarkable chefs and front-of-house teams whose dedication has brought these accolades to life.”

The Scottish restaurants awarded at the 2024 AA Rosette Awards

Among the 16 restaurants awarded three Rosettes at the AA Rosette Awards were Mingary Castle in Kilchoan and The Little Chartroom in Edinburgh.

Mingary Castle in the Scottish Highlands was praised by one AA inspector for its nearby "wild landscape" and "impressive" menu.

The inspector said: "Mingary Castle really unusual and striking property, uniquely built inside the curtain walls of a 13th-century castle.

"It’s full of charm as well as character, and guests can gaze at the Isle of Mull, just across the water, from the viewing platform.

"The small restaurant is the perfect setting for some stunning modern Scottish cooking, demonstrating great technical skill as well as the wonderful local larder."

Discussing the ever-changing menu, they added: "The eight-course tasting menu changes daily, and might take in precisely flavoured oyster ice cream, superb beef tartare, and Isle of Wight tomatoes with basil granita and goat’s ricotta, as well as fantastic breads and line-caught mackerel from the Sound of Mull."

The AA inspectors were equally impressed with the Little Chartroom in Scotland's capital, saying: "The Little Chartroom has quickly become a Leith stalwart.

"This airy space, with navigational charts on the wall, has a stripped back Scandi feel, with plain tables, pale wooden chairs, simple banquettes, and an open kitchen wearing its foodie credentials boldly, with open shelves of cookbooks and equipment.

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"Very seasonal menus change regularly, with tasting and à la carte options. This is light, bright, modern Scottish cooking, with no heavy or overwhelming flavours or textures.

Discussing the food on offer, the inspector added: ‘Tidy and precise’ dressed crab comes wrapped in a socca chickpea pancake, with fresh, sweet pea purée, and crème fraîche custard tart with blackberries is a nicely balanced finale."