Restaurateur and chef Stuart Ralston on Parisian vibes, Japanese favourites and hero ingredients

Your latest Edinburgh ventures, Vinette and Vivien, pay homage to the spirit of Parisian wine bars. How have you partnered the French capital with Scotland’s larder?

France and Scotland have fantastic produce, which is where it all begins. At Vinette, we use the best of the season, while keeping in mind French and Mediterranean traditions. It’s food that pairs perfectly with wine.

 Vivien is a late-night addition to the city’s bar scene. What’s your go-to sultry tipple?

I love wine. My favourite is Puligny Montrachet and Olivier Leflaive is my favourite producer.

What does the ideal day off look like?

I try to keep active. I’m in the gym most weeks, and on Mondays I play five-a-side football with other chefs. My favourite thing to do is to spend time with my kids. We like eating in Edinburgh restaurant, Yamato. It’s inviting, warm, and there is lots to choose from – tempura, sashimi, takoyaki balls, noodles.

Seafood creations at Vinette

Which ingredients are your kitchen regulars?

I love working with fish and seafood. At Vinette, one of the most popular dishes is the BBQ monkfish tail, which we serve with brown shrimp and purslane. 

Your Michelin-star flagship, Lyla, was given the accolade of ‘Best Restaurant in Scotland 2025’ at the National Restaurant Awards. What do you think makes it so special?

The combination of back and front of house – together they create a sense of hospitality. We really pride ourselves on how we make our guests feel during their experience and how they remember us after the fact.

 You’ve cooked around the world – including New York and Barbados – and worked with chefs such as Gordon Ramsey. Where do those influences weave into your culinary style?

I was lucky enough to have the freedom to express my creativity from the onset of my career. Working with such high level chefs and in fast-paced environments has been invaluable for my confidence and creativity. I also believe in working with the best possible produce as a basis, and I like using Japanese techniques and ingredients to bring our flavour. 

 You were one of the first chefs in the UK to implement a four-day-week. Are you seeing a shift within the industry towards more of a work/life balance?

The industry is certainly shifting and the kitchen practices that had been normalised back in the day are becoming less tolerated. It’s important to keep your team happy and healthy. That way, they’re more likely to be on top of their work and enjoy what they are doing.