The Cellar Door Edinburgh makes Scottish produce their focus. Their menus, which change to suit the seasons, feature Shetland mussels, Scottish salmon and haggis bon bons, owing much to Scotland’s farmers, game keepers and fishermen. The pride in Scottish cuisine continues to the dessert section, with options like Cranachan and sticky Highland toffee pudding, with a short but carefully considered whisky selection available for diners who want to end their meal with a dram.

Tucked under George IV Bridge, The Cellar Door in Edinburgh is a stylish place to dine, with a slick, modern take on Scottish decor – think muted tones and a wooden carved stags head rather than red tartan and an actual stags head. They have a number of offers on 5pm Dining, including £19.95 for 2 courses with a glass of wine, a 20% a la carte discount, and £16 for two courses. Here’s eight examples of how The Cellar Door use Scottish produce to its best.

1. Scotch beef strip loin with bean sprouts in a Thai broth

2. Charred Scottish goat’s cheese with a soft poached Scottish egg, wilted spinach and hollandaise sauce

3. Scottish cauliflower three ways

4. Dunsyre blue cheese croquettes with heritage tomatoes

5. Scottish salmon

6. Scottish venison with beetroot

7. Scottish rump of lamb

7. Arbroath smokey mousse, pickled carrot, cucumber and a lemon dressing

£19.95 for 2 courses with a glass of wine, a 20% a la carte discount, and £16 for two courses at The Cellar Door Edinburgh on 5pm Dining.