How to achieve Taste Our Best
From takeaways to hotels, B&Bs to visitor attractions, a wide range of businesses have achieved our Taste Our Best award. No matter your type of business, we will always focus on the quality, provenance and promotion of locally sourced, Scottish food and drink.
1. General criteria principles
-
Use of Scottish produce
A minimum of 40% of all dishes on the menu should be of Scottish produce and the provenance clearly promoted to diners.
-
Quality of produce
Meet the applicable minimum scoring thresholds for any food related element of your assessment.
-
Staff knowledge
Staff demonstrate knowledge of the produce on the menu and its provenance.
-
Seasonality
Menus are changed at least twice a year to embrace seasonality (not applicable to some small serviced accommodation and visitor attractions).
2. Stand-alone food businesses
-
Guidance for restaurants, bars, cafes and takeaways
To achieve a Taste Our Best accreditation a business should demonstrate the following:
- a minimum of 40% of all dishes on the menu should be of Scottish produce and the provenance clearly promoted to diners
- a minimum quality score of 3 out of 5 must be scored in all food related sections of your Taste Our Best assessment visit
- Staff demonstrate knowledge of the produce on the menu and its provenance
- menus are changed at least twice a year to embrace seasonality (restaurants only)
Take a look at the guides below for full details on what to expect from your assessment visit and how to prepare:
Taste Our Best criteria - stand-alone food businesses
Published May 2015
Detailed criteria for restaurants, bars, cafes and takeaways that wish to join Taste Our Best
Promoting provenance - stand-alone food businesses
Published July 2018
Guidance for restaurants, bars, cafes and takeaways on how to promote the Scottish provenance of your menu
3. Hotels and exclusive use venues
-
Guidance for hotels and exclusive use venues
To achieve a Taste Our Best accreditation, a business should demonstrate the following:
- a minimum of 40% of all dishes on the menus should be of Scottish produce and the provenance clearly promoted to diners (including breakfast menu)
- a minimum quality score of 3 out of 5 must be scored in all food related elements of your assessment visit
- staff demonstrate knowledge of the produce on the menu and its provenance
- seasonal produce use as part of menus throughout the year (menus to be changed twice a year)
Exclusive use operators will be expected to prepare a tasting menu for the purpose of the assessment. They must also provide detailed information on the provenance of the Scottish food and drink used by the in-house or external catering team.
Take a look at the guides below for full details of what you can expect from your assessment visit and how to prepare:
Taste Our Best criteria - hotels
Published July 2018
Detailed criteria for hotels that wish to join Taste Our Best
Taste Our Best criteria - exclusive use venues
Published July 2018
Detailed criteria for exclusive use venues that wish to join Taste Our Best
Promoting provenance - hotels and exclusive use venues
Published July 2018
Guidance for hotels and exclusive use venues on how to promote the Scottish provenance of your menu
4. Small serviced accommodation
-
Guidance for B&Bs, guesthouses, inns and restaurants with rooms
To achieve a Taste Our Best accreditation a business should demonstrate the following:
- a minimum of 40% of all dishes on the menu should be of Scottish produce and the provenance clearly promoted to diners
- a minimum quality score of 3 out of 5 must be scored in all food related sections of your Taste Our Best assessment visit
- proprietor and staff (if applicable) demonstrate knowledge of the produce on the menu and its provenance
- menus are changed at least twice a year to embrace seasonality (inns and restaurants with rooms only)
Take a look at the guides below for full details on what to expect from your assessment visit and how to prepare:
Taste Our Best criteria - small serviced accommodation
Published July 2018
Detailed criteria for B&Bs, guesthouses, inns and restaurants with rooms that wish to join Taste Our Best
Promoting provenance - small serviced accommodation
Published July 2018
Guidance for small serviced accommodation providers on how to promote the Scottish provenance of your menu
5. Visitor attractions
-
Guidance for visitor attractions that provide food for customers
To achieve a Taste Our Best accreditation a business should demonstrate the following:
-
a minimum of 40% of all dishes on the menu should be of Scottish produce and the provenance clearly promoted to diners
-
a minimum quality score of 7 out of 10 must be scored in all food related sections of your Taste Our Best assessment visit
- Staff demonstrate knowledge of the produce on the menu and its provenance
Take a look at the guides below for full details on what to expect from your assessment visit and how to prepare:
-
Taste Our Best criteria - visitor attractions
Published October 2015
Detailed criteria for visitor attractions that wish to join Taste Our Best
Promoting provenance - visitor attractions
Published July 2018
Guidance for visitor attractions on how to promote the Scottish provenance of your menu
6. Applying for a Taste Our Best award
Taste Our Best accreditation offers many benefits to your business. Find out more about how Taste Our Best works and the steps involved in joining.
