Our food and drink accreditation scheme
Taste Our Best celebrates businesses who serve up quality food and drink using locally sourced, fresh, and seasonal produce. From takeaways to hotels, B&Bs to visitor attractions, a wide range of businesses have achieved our Taste Our Best award.
The scheme is no longer accepting new entrants, but existing members can read on for guidance on the current criteria.
Find out more about our Quality Assurance scheme closure.
Find the schedule of conditions for existing Taste Our Best scheme members.
1. General criteria principles
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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.
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Quality of produce
Meet the applicable minimum scoring thresholds for any food related element of your assessment.
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Staff knowledge
Staff demonstrate knowledge of the produce on the menu and its provenance.
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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
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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)
For advice on promoting Scottish provenance on your menu take a look at our guide:
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
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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.
For advice on promoting Scottish provenance on your menu take a look at our guide:
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
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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)
For advice on promoting Scottish provenance on your menu take a look at our guide:
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
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Guidance for visitor attractions that provide food for customers
To achieve a Taste Our Best accreditation a business should demonstrate the following:
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a minimum of 40% of all dishes on the menu should be of Scottish produce and the provenance clearly promoted to diners
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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
For advice on promoting Scottish provenance on your menu take a look at our guide:
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Promoting provenance - visitor attractions
Published July 2018
Guidance for visitor attractions on how to promote the Scottish provenance of your menu