2024 Unearthed Gemischter Satz Austria (12.5%) – £8.99: This refreshing white wine is a lively blend from northeastern Austria, characterized by its dry, light profile and a delightful burst of green apple flavors.

2024 Specially Selected Zweigelt Rosé Austria (11.5%) – £8.99: This lively rosé features hints of cherry and summer berries, complemented by a zesty acidity that invigorates the palate.

2023 Chassaux et Fils Côtes du Rhône France (13.5%) – £7.49: This deliciously smooth blend from southern Rhône is incredibly drinkable, boasting a juicy texture and a silky finish, making it a true bargain.

2023 Filos Estate Chardonnay Greece (13%) – £8.99: Originating from northern Greece, this delightful Chardonnay presents a harmonious blend of tropical fruit with a crisp and rich texture.

2024 Specially Selected Zweigelt Austria (13%) – £8.99: A fresh and fruity wine showcasing uplifting red cherry and raspberry notes, perfect for summer picnics and light salads.

2024 Cambalala Sauvignon Blanc South Africa (12.5%) – £5.79: Crafted from the globe’s most prominent grape variety, this wine offers an abundance of spring-like aromas and a smooth, well-rounded texture.

2022 Specially Selected Washington State Merlot USA (14%) – £9.99: A noteworthy medium-bodied Merlot that presents intriguing acidity alongside cool-climate nuances of black cherry and spice.

Dune, located in St Andrews, has been on my radar since its opening last spring. This innovative bar, created by chef Dean Banks, serves as the companion venue to his fine-dining restaurant Haar, just a five-minute walk away. Upon its launch, Banks promised “weird and wonderful” drinks and dishes inspired by Scotland’s coastal seafood shacks. For those on the go, a hatch on North Street provides a £12 lobster roll, and patrons can elevate their take-out experience with a half-bottle of champagne for £30.

On this occasion, we chose to dine indoors. After a morning at the Cellardyke tidal pool, we were ushered past a vibrant turquoise neon sign and into a cozy downstairs bar. Ascending to a charming gantry, we were greeted by rattan lampshades beneath a skylight that allowed the sunlight of Fife to illuminate the New York-style loft. A table of young Australians were enjoying burgers on the balcony, while a petite terrace caught the afternoon sun, a promising spot for summer visits. Nearby, a wedding at St Salvator’s Chapel added a festive ambiance to the occasion.

Chef Dean Banks, hailing from Arbroath, made his mark after training with Rick Stein in Padstow and reaching the finals of Masterchef: The Professionals before establishing his first restaurant, Haar. During the pandemic, he adapted by offering luxury home delivery services, a feature that continues, with Kalani wagyu burgers now available as DIY kits for a limited time.

As we perused the menu, it was evident that Banks possesses a passion for seafood and creative presentations. We opted for a mix of traditional and trendy dishes, perfectly encapsulating St Andrews’ culinary vibe. The zesty tequila palomas arrived simultaneously with a selection of fresh oysters. The mignonette sauce was remarkable, featuring a sharp vinegar and sweet shallots blend that stood out, while a fresh mix of cucumber and jalapeño accompanied the oysters with a refreshing taste.

A shout erupted from my three-year-old as the octopus hot dog arrived, showcasing a tentacle spiraled out from a butter-soaked brioche bun. This quirky dish has been a staple since the establishment’s opening, successfully blending flavors in a way that surpasses mere novelty; the combination of sweet, smoky barbecue seasoning and tandoori ketchup elevated the octopus’s tenderness, thanks to its three-hour braising process.

However, my sea trout dish fell short in flavor; while the Loch Etive fillet was delicate, the smoked haddock tortellini and accompanying bisque lacked depth. Conversely, my friend’s lobster crumpet was a standout at £35, with delicious briny flavors harmonizing in a sauce of grapefruit, lemon, and lime, drenched in brown butter.

My son, unfazed, declared it “the best” kids’ fish and chips he’d ever had, featuring a light, crispy batter encasing perfectly cooked fish, alongside crunchy wedges of skin-on potatoes and a dollop of pureed peas for dipping. Unfortunately, my dessert choice faltered: a miso caramel tart with a questionable texture. My friend, however, triumphed with her limoncello cake—an exquisite lemon drizzle that truly shone, bathed in a citrus syrup.

Dune successfully occupies the enticing space between casual bar snacks and fine dining. The luxurious yet relaxed offerings, like their lobster roll, represent the essence of gourmet beach picnic vibes that capture the spirit of St Andrews.

Chef from Ballynahinch Castle, Co Galway

In Bologna, Italy, two restaurants stand out for me. The first is Ahimè, a Michelin-starred spot tucked away from the bustling Mercato delle Erbe market. The cuisine is rustic yet contemporary, packed with vibrant flavors. I experienced duck tartare for the first time there, and it was exceptional. Their sourdough bread paired wonderfully with a perfectly matched glass of wine. It’s an ideal venue for people-watching with an engaging staff that provides great suggestions.

Another Bologna gem is La Serre dei Giardini Margherita, a charming greenhouse that serves vegan fare amid art and design. The highlight for me was a phenomenal artichoke lasagna, which exceeded my expectations given the venue’s casual atmosphere. It’s perfect for a leisurely lunch outdoors, accompanied by a glass of wine followed by a stroll through the gardens.

In Barbados, head to Oistins, a lively village that hosts a famous outdoor fish fry every Friday. The atmosphere is filled with Caribbean music, bustling stalls grilling fish, and lots of community spirit. Tourists flock there for an authentic experience. You can choose your fish at the stalls, and they will grill or fry it on the spot, served with chips and spicy sauce. Uncle George’s stall served me a brilliant portion of snapper.

When in Glasgow, do not miss Gaga, a Malaysian-style restaurant recently awarded a Michelin Bib Gourmand. Its vibrant atmosphere encourages sharing numerous small plates, and the cocktail offerings, including low-alcohol options, are excellent. It’s a fantastic venue for dining with a group of friends.

Chef Adam Nevin

Head chef at The Morrison Room, Carton House, Co Kildare

One of my favorite spots in Valencia is Gran Azul, a restaurant renowned for its incredible paellas, including the unique fideuà made with fine noodles. Their extensive wine list complements the dishes, making dining there a truly memorable experience. It’s undoubtedly the best paella I’ve tasted, showcasing perfectly cooked rice with delightful crispy edges.

Bar Ricardo, a classic tapas bar in Valencia, is another must-visit. Known for its superb patatas bravas, the dish features potatoes doused in olive oil and topped with a generous helping of house-made aioli. The traditional ambiance created by long-standing staff adds to its charm, making it an ideal place to enjoy a beer at the bar.

If you’re craving tacos, Tacos del Valle in Mexico City is an absolute steal, where a large meal costs about 400 pesos (approximately €18). Their tacos al pastor negro, infused with mole spices, are unique and bursting with flavor, showcasing the beauty of simplicity in food.

Chef Mike Tweedie

Executive head chef at The Oak Room, Adare Manor, Co Limerick

Atera in New York City, with two Michelin stars, is a dining experience like no other. From the champagne welcome to expertly curated wine pairings with the tasting menu, each moment is enchanting. A standout dish for me was the smoked caviar paired with custard and cumin oil—simply unforgettable. The ambiance is chic yet relaxed, leaving nothing to be desired.

Liath in Dublin is another gem worth visiting. Under the passion and creativity of chef Damian Grey, the dining experience is uplifting. Last time, I was amazed by his lemon and olive oil dish. The intimate setting ensures that every table offers a great view, and I particularly enjoy sitting near the kitchen to observe the culinary magic!

In New York, don’t miss David Chang’s Noodle Bar from the Momofuku collection. Its casual vibe and explosive flavors make it a fantastic eatery. We shared numerous dishes, including chili-coated smashed cucumbers, a mouthwatering pork bao bun, and extraordinary fried chicken wings. This bustling atmosphere is best enjoyed from a seat near the kitchen.

I also cherish Trinity in London, a place made special for me as I celebrated our Michelin star victory there in 2019. We relished champagne, tuna tartare, truffle ravioli, and delectable pork jowl—all of which were remarkable. Chef Adam Byatt’s influence is palpable throughout, from the food to the decor, which adds to its allure.

Chef Mickael Viljanen

Chef-patron at Chapter One, Dublin city

The finest Chinese restaurant I’ve experienced is Moon Bay Chinese Cuisine in Hong Kong. It combines fun with exceptional food, having served the best suckling pig I’ve encountered. Featuring a blend of contemporary and classic design, the place boasts a wood-fired oven that elevates the flavors. Each visit has left me in awe of how truly outstanding their dishes are.

A highly recommended cocktail bar on Spring Street in NYC is Mother’s Ruin, known for its incredible fried chicken burger. I always make a visit upon arriving in the city, and the small bar atmosphere adds to its charm. Be sure to order whatever cocktail graces their board that day while you wait for the burger—cooked Nashville style and prepared with leg meat, it’s a treat.

In Baltimore, Co Cork, I highly recommend Ahmet Dede’s Dede at the Customs House, where the food is truly exceptional. He crafts a unique dining experience that is consistent and creative, whether dining inside or in the courtyard. The tasting menu evolves regularly but never disappoints, always offering something extraordinary yet grounded.

If you find yourself in Santorini, don’t miss Pitogyros, where you can savor some of the finest souvlaki. Although it caters mainly for takeaway, it’s the perfect stop while exploring the streets. I returned four times in a week, captivated by how they prepare their meat and sauce. Served with homemade chips wrapped in bread, each bite is a delight.

Chef Dervilla O’Flynn

Executive head chef at Ballymaloe House, Co Cork

The Glass Curtain in Cork city is a favorite of mine, known for its attentive service and inviting atmosphere. The menu features understated yet delightful dishes, such as whole grilled fish like turbot and John Dory, which provide an enjoyable dining experience. I enjoy sharing small plates while observing the live action of the kitchen and bar.

Goldie in Cork is another must-visit, thanks to chef-owner Aishling Moore’s commitment to sustainable seafood practices. The offerings are light and full of flavor, creating a vibrant atmosphere, especially outside during summer. The creativity in every dish makes for a delightful culinary journey.

In London, Brat in Shoreditch is superb, boasting a Michelin star and a warm atmosphere. Known for its open grill kitchen, I particularly enjoyed sharing a steak florentine with salsa verde and aioli, along with some exquisite small plates and superb Negronis.

If you venture to Spain, be sure to stop by Umma in Cantabria, which features a casual vibe and friendly staff. We discovered this restaurant through a natural wine app and were impressed by its fusion-inspired menu combining northern Spanish elements with flavors from Asia and Mexico. One highlight was a delicious snack of tuna tartare and rice paper crisps, making for a culinary experience that is both serious and fun.

This method has garnered the Unruly Pig the prestigious title of UK Gastropub of the Year three times, including this year, outshining well-known chef Ashley Palmer-Watts. A Michelin star might soon be on the horizon for this establishment.

With culinary training under Gordon Ramsay and Matthew Harris at Bibendum, the 40-year-old Wall made his way back to Suffolk to take the helm of the pub a decade ago. Despite facing a significant setback from a fire shortly after taking over, the pub has thrived remarkably. While it may not be the typical venue for a casual pint, missing Wall’s expert, flavourful dishes would be a serious oversight. – Tony Turnbull

Location: Orford Road, Bromeswell, Woodbridge, Suffolk

Roasted Carrots with Pancetta

Roasting enhances the natural sweetness of carrots. The addition of lardo provides a flavorful fat coating as it melts, though it is optional.

Serves 4

Ingredients

• 250g carrots
• Salt
• Olive oil
• 60g diced pancetta
• 1 thyme sprig
• Thinly sliced lardo (optional)

Method

1. Boil the carrots in lightly salted water for 10 minutes until just tender. Drain.
2. Heat olive oil in a frying pan over medium heat. Add the carrots and sauté for 3-4 minutes until lightly golden, turning regularly for even cooking.
3. Stir in pancetta and thyme, cooking for another 3-4 minutes until carrots are golden and pancetta is crisp. Serve with lardo on top if desired.

Crab Linguine with Chilli, Garlic and Lime

This dish is an Italian favourite, modified to develop a rich umami sauce that keeps the pasta deliciously flavourful.

Serves 4

Ingredients

• 150g brown crabmeat
• 150g butter
• 30g red miso paste
• Salt
• 500g fresh or 300g dried linguine
• Olive oil
• 2 garlic cloves, finely sliced
• 2-3 chillies, finely sliced
• 200g white crabmeat
• Zest and juice of 1 lime
• 3-4 spring onions, finely sliced

Method

1. In a pan, combine brown crabmeat, butter, and miso with 150ml of water. Simmer to combine, then blend and strain through a fine sieve.
2. Boil salted water in a large pot and cook the pasta according to package instructions – 2-3 minutes for fresh and about 9 minutes for dried.
3. Drain pasta, add olive oil to the pot, sauté garlic and chillies briefly, then mix in the pasta and crab sauce. Allow to simmer for 1 minute.
4. Off the heat, stir in the white crabmeat, lime zest and juice, and spring onions. Serve warm.

Wild Mushroom Risotto

Properly caramelizing the mushrooms is essential for maximum flavour.

Serves 4

Ingredients

• Olive oil
• 150g chestnut mushrooms, chopped
• Salt
• 1 small onion, finely diced
• 100g butter
• 2 garlic cloves, minced
• 320g carnaroli rice
• 100ml dry white wine
• 20g dried wild mushrooms
• 700ml hot mushroom stock
• 50g grated parmesan
• 1 tbsp mascarpone or cream cheese
• 2 spring onions, finely sliced

Method

1. Heat oil in a heavy-based pan and sauté chestnut mushrooms with a pinch of salt until golden brown. Reduce heat, add onion and half the butter, cooking until soft.
2. Incorporate garlic and rice, stirring for 2-3 minutes. Pour in the white wine until evaporated, then add dried mushrooms.
3. Gradually add stock, ladle by ladle, stirring well for about 10-12 minutes until most stock is absorbed. Turn the heat to low for a few more minutes until the rice is tender.
4. Off the heat, mix in parmesan, mascarpone or cream cheese, spring onions, and the remaining butter.

Chorizo Mac ‘n’ Cheese

A loose sauce is key for mac ‘n’ cheese to ensure it doesn’t become heavy during baking.

Serves 4 as a side dish

Ingredients

• 100g butter
• 100g plain flour
• 80g chorizo, finely diced
• 800ml milk
• 200g grated strong cheddar
• 75g grated mozzarella, plus extra for topping
• 75g grated parmesan, plus extra for topping
• 40ml Worcestershire sauce
• 30g English mustard
• 6-7 splashes of Tabasco
• 300g cooked macaroni
• 3-4 spring onions, sliced

Method

1. In a pan over medium heat, melt butter. Add flour to create a smooth roux, then mix in chorizo and gradually whisk in milk until the mixture is smooth and begins to simmer. Cook for 15 minutes until thick and glossy. Stir in cheeses, Worcestershire sauce, mustard, and Tabasco until combined.
2. Combine with cooked macaroni and top with additional grated cheese. Bake at 180°C (fan/gas 6) for 15 minutes, or until bubbling, and garnish with sliced spring onions before serving.

Pappardelle with Wild Garlic Pesto

If wild garlic is unavailable, substitute with parsley and fresh garlic cloves.

Serves 4

Ingredients

• 50g walnuts or almonds
• 50g pine nuts
• Sea salt
• 50ml extra virgin olive oil
• 25g parmesan, plus extra for serving
• 100g wild garlic, chopped
• Zest and juice of 1 small lemon
• 500g fresh pappardelle

Method

1. Preheat the oven to 150°C (fan/gas 3½). Roast walnuts and pine nuts for 15-20 minutes until golden brown. Allow to cool.
2. In a pestle and mortar, pound the nuts with a pinch of sea salt to a coarse paste, gradually incorporating oil. Mix in 25g grated parmesan and wild garlic, finishing with lemon zest and juice.
3. Cook pasta in boiling salted water for 3-4 minutes until al dente. Drain, reserving a little cooking water.
4. In the pasta pot, combine with the pesto and a splash of reserved cooking water. Simmer briefly, then serve with grated parmesan on top.