Chef Stuart Ralston from LYLA creates a Dry Aged Turbot, Jerusalem Artichoke, Vin Blanc, N25 recipe

The Staff Canteen

The Staff Canteen

Editor 23rd May 2024
The Staff Canteen

Chef Stuart Ralston from LYLA creates a Dry Aged Turbot, Jerusalem Artichoke, Vin Blanc, N25 recipe

Chef Stuart Ralston, Owner of Four Edinburgh Restaurants – LYLA, Noto, Tipo, and Aizle – Creates a Scottish Langoustine, burnt apple, sorrel recipe in his newest restaurant LYLA. 


This restaurant is situated on the old site of Michelin-starred 21212 by the celebrated late Paul Kitching, which is now a seafood restaurant that focuses on fresh local produce.

Why not follow Stuart here: www.thestaffcanteen.com/users/Stuart-Ralston/5db6b951342b00004c00c076#/

Be inspired by his recipes here: www.thestaffcanteen.com/users/Stuart-Ralston/5db6b951342b00004c00c076#/member-wall/recipe

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