Amuse by Kevin Dalgleish

The story

Amuse by Kevin Dalgleish in Aberdeen – Michelin Recommended Scottish Modern Cuisine

A Welcome to Good Food

At Amuse by Kevin Dalgleish, the philosophy is straightforward: serve pure, seasonal, ingredient-led dishes packed with flavour in surroundings that are warm, friendly, and relaxed. The kitchen, led by Chef Patron Kevin Dalgleish, draws on years of experience to deliver what they call "the home of good food" – a promise that has quickly earned them a Michelin Recommended distinction in 2026. The Michelin Guide notes that "the kitchen uses prime Scottish ingredients blended with French techniques to create good-looking dishes that deliver on flavour." This blend of modern cuisine with a strong Scottish foundation is the heart of the experience.

Recognition That Speaks to Quality

Since opening, Amuse has accumulated an impressive array of awards. In 2023, they won Best Eating Experience at the Aberdeen City and Shire Thistle Awards and were named Newcomer of the Year at the Scotsman SCRAN Awards. The same year, they took Restaurant of the Year at the North East of Scotland Chef and Restaurant Awards, while young chef Ross Boyd – working under Kevin – won Young Chef of the Year. Kevin himself has been nominated for Chef of the Year at the Scottish Excellence Awards, and the restaurant has been a finalist in the Northern Star Business Awards. These accolades, together with two AA Rosettes, confirm that the team’s dedication to exceptional Scottish modern cuisine is being recognised at every level.

A Menu Driven by the Seasons

The restaurant offers several dining options, including a Seasonal Market Lunch Menu, an à la carte, Sunday lunch, and the "Six of the Best" tasting menu. Seafood also has its own dedicated menu, reflecting the quality of produce available in the North-east of Scotland. Kevin Dalgleish’s creative ambition was further showcased when he competed in the Great British Menu in both 2023 and 2024, crafting dishes like "Resting on One’s Laurels" (confit celeriac with artichoke velouté) and "Row Katherine Roe!" (roast Aberdeenshire roe deer with venison haggis and Fettercairn whisky sauce). These dishes demonstrate a confident, playful approach to modern Scottish cuisine that carries through to the daily menus at Amuse.

Whether you choose the tasting menu or a leisurely à la carte meal, the experience is built around flavour, technique, and genuine hospitality – exactly what the team set out to deliver.