The rise of the gastropub might be old news (although Scotland could still do with a few more), but when two Michelin-starred chefs (Tom Kitchin and Dominic Jack) start playing with the concept, they take it to a new level. This is gastropub with attitude. (Scran means "grub" and Scallie is scallywag). Alongside the traditional fish and chips, you'll find forgotten classics such as sheep's heid (old Scots spelling) Scotch broth and hearty dishes such as braised hogget shoulder (a young sheep - older than a lamb, but not as old as mutton). Design-wise, it's also up a notch, with a nod to Scandinavia (Tom's wife Michaela is Swedish) mixed in with Scottish tweeds, mismatched chairs, exposed brickwork, rough wooden floors, a wood-burner, and a scattering of sheepskin rugs.