NEW RESTAURANT SERVING THE BEST OF BRITISH SEAFOOD OPENS THIS NOVEMBER
This November sees a new addition to the Edinburgh restaurant market as the team behind Chop House Bar & Butchery launch their latest venture in Edinburgh’s Old Town.
White Horse Oyster & Seafood Bar will open seven days a week on the site of the oldest inn on the Royal Mile, offering a dining experience focused on fresh seafood and shellfish. Boasting a custom-designed lobster tank, this new restaurant is committed to placing the highest quality seafood at the core of the business.
Managing Director Mark Fraser commented: “We wanted to go back to basics and create a classic and relaxed offering where the ingredients take centre stage, so sourcing the very best seafood is crucial for us at White Horse.”
A key feature of the restaurant will be its large custom-made lobster tank, presenting diners with the opportunity to select fresh Scottish lobster at varying weights. The spectacular tank promises to be an impressive feature of the venue’s interior.
Sharing platters of shellfish including lobsters, scallops and crab will form a key part of the offering and a range of oysters from across the UK will be available, shucked on the bar in full view of the customers.
The menu is designed to showcase the best of British shellfish and seafood in a collection of dishes to be shared by the whole table. Seafood platters and small plates allow tables to feast on a wide range of seafood. In addition, a selection of stand-alone dishes like monkfish curry, lobster and fries and whole lemon sole will be available.
Mark continued: “Shellfish is often considered a luxury ingredient, and seafood restaurants as formal and expensive. Whilst the focus of White Horse will always be on the quality of the ingredients we source, we are very excited to introduce a new and relaxed way to enjoy seafood in the capital.”
The complete refurbishment of the building on Edinburgh’s historic Royal Mile will create an intimate dining room, with additional covers housed in luxurious booth seating looking onto the lobster tank and further seating available within the bar area.
The interiors will feature a rich heritage colourway with a number of notable design features, such as the custom-made green marble bar top where customers will be able to enjoy fresh oysters and cocktails alongside an all-day menu of small dishes such as crab fries and sesame tuna.
As well as a carefully-crafted menu, White Horse has an unrivalled drinks offering including a bespoke cocktail menu drawing on classic influences. The list will incorporate seasonal ingredients, boutique spirits and seaside influences into a fresh and vibrant range of signature cocktail serves.
White Horse Oyster & Seafood Bar will open 7 days a week for lunch and dinner, with the bar trading until late.
White Horse Seafood & Oyster Bar | 266 Canongate | Edinburgh | EH8 8AA
Independent restaurant operators City District Group, founders of the Fazenda Bar & Grill brand in Leeds, Liverpool and Manchester, are set to open a fourth outlet in the Scottish capital in early 2018. A fifth location in Glasgow is also being sought.
A £2m refurbishment of the 7000 sq ft site on Edinburgh’s prestigious George Street will offer 175 covers including a bar area of 40 covers, plus a private dining room for 8 guests.
Fazenda’s Sales and Marketing Director, Tomas Maunier, commented: “Edinburgh is a vibrant city, with a great personality and an amazing food scene. We want to share a unique and authentic dining experience, similar to the best restaurants in São Paulo or Rio, that will transport our guests to South America. With Scotland being world-renowned for its beef, we thought it was time for us to bring our way of cooking and serving meats to the people of Edinburgh.”
Fazenda presents an authentic gaúcho dining experience that embraces rodizio, a unique Brazilian way of serving a variety of grilled meats carved at the table.
For a set price, successions of prime cuts arrive at the table including chicken, lamb, pork and beef including Fazenda’s signature picanha cut, a juicy, tender and flavourful cut from the cap of the rump that is very popular in Brazil. Fazenda ensures the experience is easy and enjoyable by allowing diners to eat at their own pace via a start/stop signalling system on every table.
Diners are also invited to visit Fazenda’s outstanding gourmet sides bar offering an extensive selection of salads, sushi, smoked salmon, fresh cut vegetables, cured meats, traditional Brazilian dishes, and more.
Wine is a key ingredient of the Fazenda experience, with a carefully-curated wine list offering diners a perfect accompaniment to every cut of meat. Chris Milner, Head Sommelier said: “On top of a mix of New and Old World wines, we source a very special selection of South American premium and aged wines. The journey would not be complete without great wines.”
Francisco Martinez, Executive Head Chef for the group, commented: “The high quality of our produce is essential in delivering the authentic gaúcho experience. We carefully select our meats, just as we would if we were cooking for our friends back in Brazil, and limit the seasoning to the minimum so the natural flavours and textures of these great cuts shine through. The beauty of the experience is that you don’t get stuck with one cut, you go through a culinary voyage that allows you to enjoy a rainbow of flavours.”
Tomas Maunier added: “Our aim is to ensure our guests enjoy great food and great wines with great company. What else can we ask for?”
Fazenda Edinburgh | 100 George Street | Edinburgh | www.fazenda.co.uk
Leith’s first wine café – TOAST - will open at 65 The Shore on Tuesday 8th August. Offering a casual coffee, wine and food experience, Toast will celebrate the pure enjoyment of eating and drinking with friends.
Located in a former art gallery, Toast brings a new and unique café destination to The Shore. With 44 covers inside and 20 outside, Toast will deliver friendly service in a contemporary environment on the banks of the Water of Leith.
Open 7 days from early until late, Toast will serve simple yet imaginative food alongside a carefully-curated, predominantly, biodynamic, organic and natural wine list. Wines can be enjoyed by the glass, or sommelier Seli Shama can create a bespoke tasting menu to suit individual tastes. A tasting room, that will host regular events, is opening at a later date.
Head Chef Lizzie Arber and her team are creating a menu of great-tasting dishes with ingredients sourced from local suppliers. With seasonal produce at the heart of the breakfast, weekend brunch, lunch and evening menus, Toast will be taking well-loved dishes and giving them an exciting new twist. From classic breakfast dishes in the morning to artisanal salads, soups and sourdough sandwiches at lunch, sharing platters and tapas-style plates in the evening, there will be something perfect to choose for any time of the day.
Toast’s coffee is sourced from Monmouth Coffee Company, the oldest roaster in Britain. A choice of creative cakes, pasties and breads, including vegan and gluten-free options, are sourced from Quay Commons, Pastry Section and Grams. A hand-picked selection of craft beers sits alongside a short but intriguing cocktail list, devised by Toast’s expertly-trained bar staff.
Owner Zak Hanif commented: “Toast’s philosophy is to welcome everyone at all times. One table may be enjoying flat whites and cake, whilst the next are drinking craft beers, and another is sharing a charcuterie plate with a bottle of wine. The uniting factor is the unfaltering quality of everything we will be serving.”
Toast | 65 The Shore | Leith | Edinburgh | www.toastleith.co.uk
We're thrilled for our client Cafe St Honoré who were awarded Restaurant of the Year at last night's CIS Excellence Awards at Glasgow Hilton. This is the third win at Scotland's most prestigious industry awards for Cafe. In 2014 Chef Director Neil Forbes was named Chef of the Year and on the same night Cafe was awarded Sustainable Business of the Year. Well done team Cafe!
Chris and Jeff Galvin are delighted to announce the appointment of new head chef Daniel Ashmore, who leads the team of chefs at The Pompadour by Galvin, located at 5-star Waldorf Astoria Edinburgh – The Caledonian.
Daniel comes to the role with a wealth of culinary experience from many reputable establishments including Fischers at Baslow Hall, The Square in Mayfair, Restaurant Tom Aitkens and La Trompette. Daniel’s previous appointment was sous chef at Number One at The Balmoral Hotel in Edinburgh.
Daniel commented: “I’m delighted to have the opportunity to work with Chris and Jeff Galvin at The Pompadour, one of the most beautiful dining rooms in the country. Also, to have the chance to showcase the best seasonal, Scottish ingredients I'll be cooking with care and simplicity is a chef’s dream.”
Jeff Galvin commented: “Chris and I are very excited to welcome such a talented chef to the Pompadour. Daniel has an amazing pedigree and his knowledge of the Edinburgh culinary landscape make him a wonderful addition to our Scottish team.”
The Pompadour by Galvin and Galvin Brasserie de Luxe were established by the Michelin-starred chef brothers as part of the hotel’s £24m refurbishment in the autumn of 2012.
The Pompadour is open for dinner from Wednesday to Sunday, and lunch on Saturdays. At the heart of the offering are tasting menus of 5 and 7 courses that showcase the very best seasonal ingredients in dishes that are both modern and imaginative. Also on offer is a 3-course a la carte and regularly changing 3-course seasonal menu priced at £35.
Since his appointment, Daniel has been creating new dishes as well as adding his own spin on the presentation of Galvin classics such as North Berwick crab lasagne and apple tarte Tatin.
The new Wallpaper City Guide for Edinburgh has just been published, featuring 3 of our clients.
Scotland the Bread (STB) is a collaborative project to establish a Scottish flour and bread supply that is healthy, equitable, locally-controlled and sustainable. The idea is simple: to grow nutritious wheat and bake it properly close to home.
STB requires a shares investment of £30,000 by the end of August 2016, primarily to ramp up a programme of wheat breeding and research, improve nutritional standards and help more communities to make real bread for themselves.
Andrew Whitley, one of seven directors on STB’s founding board and owner of Bread Matters, is widely regarded as a leading authority on traditional bread making. At his organic agroforestry small-holding at Macbiehill near Peebles, he is growing more than forty trial plots of wheat, spelt, emmer, oats, rye and barley from seeds sourced from seed-banks around the globe including the Vavilov Institute in St Petersburg, NordGen in Sweden and the John Innes Centre in Norwich.
Andrew said: “We want to make things better – from the ground up. We are committed to developing the most nutrient-dense and digestible grains and bread possible, within the context and constraints of a changing climate. This innovative social business is setting a whole new agenda for cereal research and public health.”
Read the full press release here.
YOUNG FOOD ENTREPRENEUR DOUGLAS STEWART REACHES 70% OF TARGET IN UNDER A WEEK
Young Scottish food entrepreneur Douglas Stewart (25) is raising capital through a crowd-funding campaign with Crowdcube to increase production capacity for his company’s range of fresh Scottish soups and sauces.
The Hebridean Food Company is seeking an investment of £60,000 in return for 9.46% equity in the business. Funds raised will also be invested in marketing and business development.
70% of the £60k investment has been raised with a single investment of £25k announced this morning. Douglas’s Crowdcube overfund limit is £150k, meaning the crowd-funding campaign can continue until the end date of 20th August or until £150k is raised. £150k investment equals 24% equity in the business.
Douglas commented: “I’m delighted we’ve raised over £42,000 since launching the campaign less than a week ago. If we reach an overfunded situation, we would be in a position to employ a more aggressive approach to our business and product development. With UK sales of fresh soups increasing, we spotted an opportunity to create a premium range of Scottish soups using quality ingredients with proper provenance. In addition to this, we have plans to target the health foods market by launching a range of fresh ready meals, as well as expanding our soup range to include health-focused varieties.”
Douglas, a lobster fisherman’s son from the Isle of North Uist, founded the company in 2014. His passion for Hebridean produce started at an early age when his weekends were spent on fishing boats and sorting lobsters. His passion now is to ensure everyone in the UK is able to enjoy a true taste of the Hebrides.
The Hebridean Food Company retails seafood, organic meat and organic lamb, all boasting Hebridean provenance, to consumers across the UK from their online shop. In 2015, the company began the development of a range of 12 soups and 4 sauces. These were launched in January this year. In the same month the company secured its first nationwide supermarket listing of Mussel Chowder with Aldi. Confident in the product, Aldi have agreed to a further two national listings this September. In addition, contracts for the soups have been secured with Selfridges, Whole Foods Market, Earthy food markets, House of Bruar and The Cress Company wholesale.
Currently the company’s factory has capacity to produce 900,000 tubs of 400g soups per annum with a £1.62m turnover. Post-investment the company plans to expand their production capacity to produce £3m worth of products annually.
The Hebridean Food Company is working on product development with Colin Bussey, whose 35-year career in the food industry includes roles as executive chef at The Savoy and Gleneagles, operations director at P&C Morris and managing director of Simon Howie Foods.
The fresh soup market in the UK growing in value at 8.6% a year, and is worth £125m this financial year.
View The Hebridean Food Company’s Crowdcube pitch here.
A second Chop House bar & butchery will open on Thursday 11th August at ‘The Arches’ on Edinburgh’s East Market Street. Set within a stunning C-listed brickwork arch in the heart of the Old Town close to Waverley Railway Station, the new Chop House will replicate the unique casual dining experience that has proven popular in the brand’s original Leith location, with a focus on ‘best of British’ steak and innovative cocktails.
The Chop House is one of several existing tenants at the New Waverley project, which is restoring 19 historic arches, creating a new retail and leisure destination for Edinburgh. Positioned in one of the largest arches, Chop House will offer a 60-cover restaurant plus a large bar area over 2 floors. Award-winning design agency Four-by-Two have been commissioned to create a cutting-edge interior that will highlight the architectural details of the original brickwork.
Chop House was successfully launched by The Compass Group in Leith last September. The group also operates Edinburgh venues Montieths, Sygn and The WestRoom.
Managing Director Mark Fraser commented: “Being part of such a prestigious development is hugely exciting, the location is second to none and we are confident that The Arches will establish themselves as a key destination within the city centre. We are really excited about the interior of the building, we are creating a very special space for dining.”
Read more about Chop House’s expansion to New Waverley here.
63 Tay Street in Perth last week revealed a new menu concept and redecorated interior.
The new a la carte menu introduces a casual dining concept to the 2 AA-award winning restaurant.
Chef proprietor Graeme Pallister commented: “We opened 63 Tay Street 10 years ago, and we felt it was time to move on to next chapter. These transformations are in response to the expectations of our guests, who are often looking for a more relaxed experience. Of course, we are still producing the same high standard of dishes and service, but we now offer our guests more of a choice. There’s a new buzz in the dining room, and that’s exciting for me as a chef.”
Pallister’s menu remains replete with seasonal ingredients sourced from local suppliers, and is supported by a daily-changing specials board, and a £45 tasting menu available for dinner.
Visit www.63taystreet.com to find out more.
We do love it when we see two of our chef's columns published on the same day! Last Saturday we saw Graeme Pallister of 63 Tay Street in Perth's article on how to create the perfect picnic in The Courier. Read this column and more here. And in The Scotsman, we read chef Neil Forbes of Cafe St Honoré in Edinburgh's recipe column featuring 3 exciting summery dishes. Discover more of Neil's recipes on the Scotsman's Food and Drink website.
SECOND CHOP HOUSE SET TO OPEN ON EDINBURGH’S EAST MARKET STREET IN JULY
A second Chop House bar and butchery will open this July at the The Arches on East Market Street in Edinburgh’s Old Town. Operated by The Compass Group, the new Chop House site will be a continuation of the brand that successfully launched last September in Leith.Open 7 days a week, Chop House will bring its unique casual dining experience focused on steak and cocktails to the city centre. Chop House promotes a sharing culture of dining - serving large cuts of beef, sharing starters and innovative side dishes designed to be enjoyed by the table – making a trip to Chop House a sociable occasion.
The focus of the menu is British beef, butchered in-house then dry-aged for up to 90 days in an on-site specialist fridge before being cooked over an open-flame charcoal grill. Sociable dining is central to the brand’s ethos, with large sharing steaks such as chateaubriand, bone-in rib and porterhouse taking centre stage. These specialist cuts will be available in varying weights between 500g and 1.2kg and are designed to encourage a sharing experience around the table. Prime cuts such as fillet, sirloin and rump will also feature on the menu alongside dishes such as steak burgers, lobster and charred lamb chops. The sharing culture is encouraged across the menu allowing tables to create their own feast of dishes such as oysters, scallops and prawns to begin with, as well as a variety of sides to complement the main course offerings.
As well as the vibrant restaurant, the new Chop House boasts an impressive bar - a place to enjoy a pre or post dinner drink, or to spend an evening with friends sampling carefully-selected craft beers and bespoke seasonal cocktails.
The new venue is larger than the Leith original, laid out over 2 floors with an extensive bar area, located in a C-listed brickwork arch, originally constructed in 1875. The developers behind New Waverley have brought 19 historic arches back to life, creating a brand new retail and leisure destination for Edinburgh.
The Compass Group launched the Chop House brand in Leith last September, and this second opening in a destination development ensures the brand can be enjoyed by locals and visitors alike. As well as the growing Chop House brand the group also operates Edinburgh venues Montieths, Sygn and The WestRoom.
Managing Director Mark Fraser commented: “Soon after the successful launch of our first Chop House in Leith, we began searching for a second location. We were excited by the heritage and architecture of the Arches development and feel its location is ideal for our second Chop House.”
Award-winning design agency Four by Two have been commissioned to create a dynamic interior space including a custom-made steel staircase leading to a mezzanine level. Hanging booth seating, also custom-made from steel lending the restaurant a luxuriously modern feel whilst highlighting the architectural details of the original brickwork.
Operations and Development Manager Murray Ainslie commented: “The new Chop House is a continuation of the brand, but with its own identity. Great quality beef with fantastic provenance sits at the core of both offers.”
The second Chop House has a significantly larger bar area with great drinks central to the offer. Under the supervision of Chop House’s head mixologist, the bespoke cocktail list utilises seasonal ingredients and boutique spirits in a fresh and vibrant range of signature serves.
The Chop House Summer Ale is created at Drygate brewery in Glasgow with members of the bar team involved in the production from recipe to brewing. This unique product will sit alongside a large range of draught beer with a strong focus on Scottish producers. The extensive wine list is organised by country of origin and offers an exciting blend of old favourites and new trends. The bar will also offer a bar bites menu.
Every weekend, Chop House will offer a brunch menu featuring steak and beef-dripping eggs alongside house-recipe Bloody Marys from 10am – 2pm. Whilst on Sundays, the Chop House will celebrate roast beef, with a special menu offered throughout the day when diners can enjoy various cuts of beef with all the trimmings.
A host of regular events and special offers will also be available including a ‘Corkage Club’ every Monday and Tuesday evening, when customers can bring their own wine at £5 corkage per bottle, as well as ‘Steak and Sides’ every Wednesday evening when diners can enjoy 2 rump steaks and 2 sides for £25. During the last week of every month, Chop House will host a complimentary wine tasting in the bar.
Chop House, East Market Street, Edinburgh EH8 8FS
OPENING TIMES: Monday-Friday: 12 noon– late | Saturday-Sunday: 10am – late
Ten years after opening their first restaurant in North Queensferry, husband and wife team Craig and Vikki Wood are preparing to launch their second restaurant in the heart of Edinburgh’s New Town.
The 40-cover restaurant will open at 61 Frederick Street (the former site of Fleur de Sel) on Thursday 7th April.
The Wee Restaurant Edinburgh will extend the ethos of The Wee Restaurant North Queensferry, offering ‘simple good food and wine’ alongside excellent service from a small team who share a vision of delivering a friendly, informal and relaxed dining experience.
Craig, Catering Scotland’s reigning ‘Chef of the Year’, commented: “Although many Wee Restaurant dishes have changed over the past 10 years, our philosophy has remained the same. We aim to deliver great food based around the seasons, cooked with care and passion. We want to showcase the great ingredients available to us in Scotland.”
Craig will continue to be hands-on in both kitchens, working closely with his head chefs Sam Dorey in Fife and Michael Innes in Edinburgh, as well as writing menus, designing new dishes, tweaking old classics, training staff and overseeing the quality of all cuisine.
Edinburgh-born Michael Innes comes to The Wee Restaurant Edinburgh from three-Michelin-starred El Celler de Can Roca in Girona, Spain where he was head of production. Michael and Craig worked together at Edinburgh’s Malmaison almost 15 years ago when Craig was executive chef and Michael was a commis chef.
Craig said: “I’m excited to be working alongside Michael again. Since we last worked together he has spent his time in some of the best kitchens in Spain under some incredible chefs. We share a passion for great food and an appreciation of the excellent produce available to us in Scotland. His passion and enthusiasm will enable him to be a driving force in the kitchen, helping him to develop a culture of learning and development for our younger chefs.”
The Wee Restaurant Edinburgh will open for lunch and dinner from Tuesday to Sunday offering an a la carte menu, as well as a set price ‘menu du jour’ at lunchtime and until 5pm on Saturday.
Craig commented: “Our decision to bring The Wee Restaurant to Edinburgh will allow more of our existing customers, and lots of potential new ones, to experience our brand.”
“Our driving force from the start has always been to exceed customer expectations, ensuring they have a great experience. We look forward to delivering a similar experience in Edinburgh.”
Edinburgh-based tea merchants PekoeTea have today unveiled a unique, brand-new Scottish single estate tea - Kinnettles Gold. This distinctly flavoured tea is grown and hand-rolled on Kinnettles Farm in Angus by Susie Walker-Munro.
Only 2kg of the tea has been produced this year, which will be exclusively retailed by PekoeTea in limited-edition 20g tins.
The tea has been processed using secret techniques, specially-developed for the Scottish climate with the help of tea consultant Beverly-Claire Wainwright of Teacraft. Beverly’s philosophy is to match processing methods to suit the terroir, rather than copying methods from other countries.
Until this year, small batches of Kinnettles Gold were processed by Susie using methods from Darjeeling that were not bringing out the full flavours of the tea. As Scotland’s terroir is unique, Beverly has created unique processing methods to ensure the tea lives up to its full taste potential.
PekoeTea, founded in 2005, boasts two Edinburgh tea shops as well as an online retail business, and is operated by Jon Cooper and his wife Esther. Their range of over 100 single estate loose-leaf teas makes them unique in Scotland. They are one of only a few tea companies in the UK to import direct from source.
The tea will retail at £2500 per kg. 1.5kg of Kinnettles Gold is being packaged in numbered limited-edition 20g tins priced at £50 each. The remaining 500g is being kept for sampling and referencing.
The tea is available for pre-order online and in store from today, to be distributed on Friday 20th November 2015.
For a perfectly-brewed cup of Kinnettles Gold, visit PekoeTea in Stockbridge where a limited number of cups will be available at £15 per serving.
Read the full press release here.
We're very excited to be working with Leith Chop House, opening on Constitution Street on Saturday 19 September. Top-quality British beef is being dry-aged and butchered in-house ready to cook on their hand-crafted charcoal grill. The swanky bar promises an unrivalled drinks offering, including the Chop House Pale Ale and crafty cocktails made with seasonal ingredients and boutique spirits in a fresh, vibrant range of signature cocktail serves and long, refreshing shrubs and daisies This is going to be a very tasty addition to Leith's bustling culinary scene. Read the full press release here.
Our client the Hebridean Food Company launched a new range of organic beef and lamb today, complementing their existing seafood offerings. This incredible and unique-tasting organic Highland beef and Blackface lamb comes from some of the most remote pastures in the UK. From October to June the herds graze on species-rich machair grasslands and surrounding shoreline of seaweeds on an uninhabited island off the west coast of North Uist. From June to September they are moved back inland to graze on the sparse heather hills. And now it's available to everyone in the UK for the first time. Visit the online shop to view the various cuts.
Our wonderful chef client Craig Wood of The Wee Restaurant in North Queensferry triumphed at the Catering in Scotland Excellence Awards at Glasgow Hilton last night when he was crowned Chef of the Year 2015.
Craig has worked in some of the country's most respected kitchens including Restaurant Martin Wishart, the Royal Scotsman luxury train and the Crinan Hotel where he was head chef, before opening The Wee Restaurant with his wife Vikki in 2006.
MMPR is celebrating a hat-trick! Craig is our third chef client in a row to scoop the Chef of the Year award. Last year we toasted Neil Forbes of Cafe St Honoré in Edinburgh, and in 2013 we congratulated Graeme Pallister of 63 Tay Street in Perth.