Cateys 2025: Restaurateur of the Year – Independent: Stuart Ralston 

There’s no shortage of admiration for chef Stuart Ralston and his Edinburgh restaurants, Aizle, Noto, Tipo and Lyla, among industry colleagues, with one judge describing his business as “quality at every level”. With hard work, determination and a broad set of skills, he has created one of the most interesting and varied restaurant groups in the Scottish capital.

 

Ralston is a fully self-made man who grew up in Glenrothes in Fife before moving to New York at the age of 20 to work alongside Gordon Ramsay. As his career developed, Ralston staged with industry greats, including Daniel Humm and Jean-Georges Vongerichten, before working at New York private members’ club the Core Club and later as chef de cuisine at the Sandy Lane Resort in Barbados.

 

When he returned to Scotland 10 years ago he began building his Edinburgh restaurant portfolio, launching Aizle in an old Chinese takeaway with just £10,000. The fine dining restaurant has won acclaim for its blind tasting menu, which celebrates the Scottish larder and sees diners presented with a list of ingredients used to create multiple courses.

 

Ralston’s Edinburgh group remains fully independent and over the past decade it has developed into a diverse range of dining experiences at different prices points. Noto, which launched in 2019 and draws inspiration from Ralston’s time spent working in New York, offers Asian-inspired small plates including fried shiitake doughnut and potato udon with wild mushrooms. The restaurant has held a Michelin Bib Gourmand since 2021.

 

The group’s success continued with the launch of Tipo in 2022, a small plates venue focusing on pasta and charcuterie. It also holds a Michelin Bib Gourmand and was praised by the Michelin Guide for offering “plenty of flavour and value for money”.

 

Ralston returned to fine dining with the 2023 launch of Lyla, which offers a 10-course tasting menu making use of the best line-caught fish and sustainable shellfish sourced from across the Scottish Isles. It has been another standout success, and the restaurant won its first Michelin star this year.

 

As well as his creativity with food, Ralston has made headlines for being one of the earliest adopters of the four-day week for his team back in 2018. Driven by a desire to improve mental health and work-life balance in the kitchen, he has shown that the industry does not need to be defined by long hours.

 

Ralston is set to close Aizle in September after over a decade of success to focus on his expanding business, and he already has his eye on a new project. With his strong track record and clear passion for the industry, he has proven to be a restaurateur for others to look up to.

 

What the judges said

“Stuart demonstrated with Lyla that he has the ability to work incredibly well at the highest level, but there is quality throughout the group elsewhere at mid-high price points.” Peter Harden

 

“This group has all the fundamentals needed to win this award. I have experienced first hand the passion, dedication and enthusiasm.” Anthony Demetre

 

“An aspirational, chef-led restaurant with a track record of success.” Will Beckett

 

The shortlist

• Josh and Holly Eggleton, the Pony Group
• Richard Gladwin, Local & Wild
• Kirk and Keeley Haworth, Plates, London
• Jonathan MacDonald, Scoop Restaurants Group
• Stuart Ralston, Aizle, Noto, Tipo, Lyla

The judges

• Adam Handling, Adam Handling Restaurant Group
• Peter  Harden, Harden’s Limited
• Will Beckett, Hawksmoor
• Bill Toner, CH&Co
• Anthony Demetre, Wild Honey St James and Vermuteria
• John Nugent, Green & Fortune
• Andreas Antona, Antona Restaurants

If you would like to enter the 2026 Cateys, or you know someone who you would like to nominate, register your interest for updates