The Dipping Lugger’s David Smith and Fin MacDonald earn national recognition amidst a challenging but vibrant UK hospitality landscape.
Head Chef David Smith and Junior Sous Chef Fin MacDonald of The Dipping Lugger, a renowned dining establishment nestled in the Scottish Highlands, have been named finalists in the esteemed Craft Guild of Chefs Awards 2026. The recognition places the duo among the UK’s most accomplished culinary talents and rising stars.
David Smith has been shortlisted in the highly competitive Restaurant Chef category, while Fin MacDonald secured a finalist spot in the Young Chef category. This dual recognition for a single establishment, particularly one in a regional setting, underscores The Dipping Lugger’s growing national prominence in the culinary sector.
The ‘Chefs’ Oscars’ and Industry Impact
Widely regarded as the “chefs’ Oscars,” the Craft Guild of Chefs Awards annually celebrate exceptional talent across the breadth of the UK’s hospitality industry. The awards recognise professionals from apprentices and emerging chefs to seasoned veterans working across restaurants, pubs, and various catering environments. The event serves as a crucial platform for elevating standards, fostering skill development, and offering industry-wide recognition, which can significantly boost brand visibility, enhance credibility, and attract talent in a highly competitive market.
The Special Award, presented to a chef for outstanding contribution to the industry, has previously honoured culinary luminaries such as Clare Smyth MBE, Asma Khan, and Simon Rogan, highlighting the calibre of individuals recognised by the Guild. Clare Smyth MBE, for instance, received the 2025 Special Award as the first British female chef to achieve three Michelin stars in the UK.
The Dipping Lugger, co-owned by Robert Hicks and Helen Chalmers, has swiftly established itself since opening in 2021 as a fine dining destination. Situated in Ullapool, an 18th-century fishing village on the shores of Loch Broom in the Scottish Highlands, the restaurant is housed in a beautifully restored former manse dating back to 1789/1798. It offers a modern Scottish menu, showcasing the rich larder of the Highlands, with tasting menus featuring local produce such as hand-dived scallops, deer, and beef.
The establishment boasts an impressive array of accolades, consistently featured in the Michelin Guide for three consecutive years as of March 2025, being one of only ten Highland restaurants to achieve this distinction. It was also recognised in The Good Food Guide for the first time in March 2025 with a “Very Good” rating. Further cementing its reputation, The Dipping Lugger was named “Restaurant of the Year” at the Scottish Excellence Awards in April 2025 and scooped the “AA Restaurant with Rooms of the Year Scotland” at the AA B&B Awards 2025. The restaurant also holds the AA’s Five-Star Gold Restaurant with Rooms Award, three AA Red Rosettes for Culinary Excellence, and an AA Breakfast Award.
Left to Right David Smith and Fin MacDonald The Dipping Lugger (Credit: Jenny Jones Photography)
Head Chef David Smith, who joined The Dipping Lugger in 2019, brings a wealth of experience from previous roles at esteemed Scottish establishments. His “modern Scottish” cooking style and commitment to showcasing local produce have been central to the restaurant’s success. Smith also contributes to the wider culinary community, serving as a judge for the Great British Food Awards.
Junior Sous Chef Fin MacDonald’s nomination follows his recent success at the National Restaurant Awards in February 2026, where he received a “Rising Star Award” for emerging talent across the UK’s restaurant scene. This earlier recognition highlights his rapid ascent in the industry and his dedication to his craft.
Speaking about his shortlisting, David Smith commented: “It’s a real honour to be shortlisted alongside such an incredible group of chefs. What we’re doing at The Dipping Lugger is all about showcasing the best of the Highlands with creativity and care, and this recognition reflects the hard work of the whole team.”
Fin MacDonald added: “To be named a finalist at this stage in my career is amazing. I’m constantly learning, and being surrounded by such a supportive and passionate team pushes me to improve every day. I’m really proud to represent The Dipping Lugger on a national stage.”
Co-owner Robert Hicks praised both chefs, stating: “Fin just embodies what this industry is all about, enthusiasm, dedication, sheer hard work, and a willingness to roll up your sleeves and get stuck in, no matter what level you’re at. At the end of the day, you’re only as good as the team around you, and Fin is a credit to ours. Massive congratulations – well done!
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“We’re equally proud of David. His leadership in the kitchen and commitment to excellence have helped put The Dipping Lugger firmly on the culinary map. To see both head chef and junior sous chef recognised at this level is a fantastic achievement for the whole business.”
The UK hospitality sector, a significant contributor to the national economy, continues to grapple with challenges such as skills shortages and recruitment difficulties. In this context, awards like those from the Craft Guild of Chefs play a vital role in celebrating achievements, inspiring future generations of chefs, and fostering a culture of continuous development.
The winners of the Craft Guild of Chefs Awards 2026, including the Accredited College Restaurant Award and the Sustainability Excellence Awards, will be announced at a ceremony at the Park Plaza Westminster Bridge on Wednesday, 10 June.
