Escocesa

Spanish for 'Scottish', the name of Escocesa alludes to owner Stephen Lironi's love affair with the seafood of Scotland and the cuisine of Spain. Once a record producer in Hollywood Hills, he left that life behind to revive the UK's desire for Scottish seafood, as most was being exported to Spain - since there was little domestic market. Thanks to frequent family visits to Catalunya from Glasgow in the 70s, childhood nostalgia, a love of sherry and championing Scottish produce became the backbone of Stephen's restaurant idea.

From there, Bar Esteban was born in 2013 - a restaurant that would act as big sister to Stoke Newington's Escocesa. Executive chef Pablo Rodriguez is from Barcelona, with a background at Michelin star restaurant Jean Luc Figueras in Catalunya before a stint working at London's Barrafina and Moro. Meanwhile, Naroa Ortega takes care of front of house, bringing all her experience at some of the best restaurants in the Basque country, like the world-famous Asador Etxebarri. And making sure everything goes to plan in the kitchen? Head chef and Malaga-born David Herrera, who has notably worked with Arzak in San Sebastian and also Barrafina.

All that expertise brings Stephen's vision to life on Stoke Newington Church Street, creating a laid-back space with a contemporary look. Here, you can tuck into tapas made from Scottish seafood and Spanish produce too. Think Orkney hand-dived scallop with marinara sauce, grilled octopus with white beans puree and capers, seabass ceviche, slow-cooked Iberian pig cheek with apple chutney, and fried aubergine topped off by walnuts and sugar cane honey. But that's not all, as Escocesa are also cooking up Saturday lunchtime paellas, as well as serving everything from mezcalita picante cocktails to fine wine, G&Ts and (of course) good ol' sherry.