The Adamson Hotel in Dunfermline opened its new restaurant following a refurbishment that began last year.
The ‘Distinctly Scottish’ interior at the new Adamson Hotel restaurant pairs with Head chef David Allan’s emphasis on Scottish produce.
Gael Wilkinson, The Adamson Hotel’s marketing manager, said, “It’s been a labour of love to work on the oldest part of the building, some of it dating back centuries, but we got there.”
She continued, “We really do everything Scotland, from our in-house venison haggis right through to award-winning honey from hives less than a few hundred meters away. Even the interior looks distinctly Scottish.
“We want to show that you don’t need to cross the (Forth) bridge for this type of experience. From open booths by the fire to cosy corners, it’s a worthy venue for any city.”