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Glasgow has long been regarded as a cultural hub: a vibrant centre for the arts and sport, attracting world-stage events like the 2014 Commonwealth Games. In 2009 Lonely Planet named it one of the world’s top ten cities to visit, and its popularity has continued to grow, thanks to its wealth of attractions and busy calendar of events enjoyed by both residents and the millions of tourists that visit every year.

Glasgow is exciting not least due to its multicultural make-up, something which is unsurprisingly represented in its food scene – just about every type of cuisine is made available by the city’s restaurants. You can eat your way around the world, tasting new ingredients, exploring an exciting medley of flavours and experiencing creatively put-together settings – quite the culinary education. Such is the attraction of 21st-Century Glasgow that more and more of the UK’s most successful chefs – Brian Maule and Jamie Oliver for example – are making sure they are represented here, in a financial centre that stands among Europe’s top 20. Glaswegians are loyal, and their appreciation of quality is reflected not only in their willingness to try new arrivals, but also in their support of established eateries, like Ubiquitous Chip, that have been serving the city for decades. My own little piece of Glasgow lies to the north-west of the city, on the banks of the simply stunning Loch Lomond. I worked at Cameron House back in 1991 and when the opportunity to return presented itself in 2008, I jumped at the chance. Now three years into Martin Wishart at Loch Lomond, we have just been awarded our first Michelin star. I hope that our contribution to Glasgow’s eatingout scene will help it to continue to flourish and attract even more talent to this part of the world.

Scotland yields some of the world’s finest produce – part of the reason I have chosen to open my restaurants here. We are, for example, able to serve Loch Lomond pike, Borders deer, Orkney scallops, Ross-shire beef and Ayrshire grouse just miles from their source. The unswerving dedication of the country’s suppliers continues to offer inspiration for chefs such as myself. Creating the menus at the restaurant is always a pleasure, picking the best of the season’s bounty and getting creative. I use a local fishmonger, Campbell’s Prime Meat, Braehead Foods and Graham’s dairy in Stirling – some of the best suppliers in Scotland.

Scotland has an insatiable appetite for and interest in food. Events like Taste of Edinburgh, in which I will be involved, continue to grow in popularity and there is always a farmers’ market, cookery demonstration or festival to attend. I love living and cooking here – there really is nowhere better. So whether you’re a chef, foodie, home cook or critic, you’ll find plenty to excite and please right here in Glasgow.