Carina Contini

Carina Contini

“Instead of extra virgin olive oil we use cold pressed Scottish rape seed oil in our cooking. All of our fish is landed in Scottish harbours, meat and game are mainly organic or from small holdings in Scotland. All our eggs, root vegetables and dairy come from a selection of organic and local farms around the Central belt of Scotland.”

See Carina’s Forgotten Food Dish – Sheltand Lamb with Musselburgh Leeks

In 1996 Carina opened her first restaurant through her husband’s family business Valvona & Crolla, in Edinburgh. This achieved huge critical acclaim and in 2001. Contini took home a string of awards including The Glenfiddich Spirit of Scotland Food Personality of the Year, Harpers & Queen Scottish Food Personality of the Year and was named as one of Scotland Most Influential Food Personalities (The Herald).

The husband and wife team left the family business in 2003 and opened Centotre, which didn’t take long to turn heads. Winning both Restaurant of the Year in 2004 and The Judges Special Achievement Award from The List Eating & Drinking Guide in 2005, it was clear that this duo had a recipe for success. Centotre is a 150 cover restaurant serving fresh, simple southern Italian food. The menu uses a combination of premium Italian and Scottish produce.

In October 2009 Contini opened The Scottish Cafe & Restaurant at The Scottish National Gallery. At The Cafe, Chef Contini has a very Scottish menu, filling her kitchen with local goodies from over 60 artisan producers around Scotland. .


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