Stuart Ralston is regarded as one of the most talented and innovative chefs in the UK. A Fife local, Ralston grew up in Glenrothes with a family of chefs but soon landed a life-changing opportunity and moved to New York to work in Gordon Ramsay’s flagship Michelin restaurant, The London Hotel.
Returning to home soil Ralston decided it was time to open his own restaurants, which have #now become an institution in Edinburgh’s culinary landscape and after 10 years in the game he has rightfully been awarded a Michelin star in the 2025 Michelin Guide for his restaurant Lyla.
We are very proud to have partnered with Aizle, Ralston’s first restaurant which he opened with a view to produce Michelin-level food using Scottish produce but remaining relaxed and accessible. Aizle, whose name derives from the old Scots word meaning "spark" or "ember," lives up to its name with a constantly evolving tasting menu. Close to our heart, his approach celebrates Scottish produce, keeping it very seasonal and wild but incorporating techniques and flavours from his time around the world, igniting new and exciting ideas in Scottish dining.
‘At Aizle we love finding new and interesting brands that share the same focus as us. We chose to work with Feragaia specifically because of its local and small batch ethos reflected in what we do at Aizle.’ - Stuart Ralston
Ralston continues to push boundaries at Aizle, not just with his food, but with his thoughtfully crafted drinks offering. We are delighted to be trusted by such an impressive tastemaker and feature in his “Fermented Pear & Sorrel” cocktail which includes house-fermented pears and fresh sorrel; working wonderfully with Feragaia’s botanical profile and telling a story of innovation and seasonal Scottish ingredients.
