Take a look inside the latest edition to the Chop House family. Serving the best British beef, dry-aged and butchered in-house, the gorgeous interiors complement Chop House’s other two sites, underscoring the brand’s design scheme of raw steel contrasted with luxurious leather upholstery, marble and rich heritage colours. A feast for the eyes, as well as the palate!
Pasta and wine is a match made in heaven. And from Friday 30th March, Quay Commons in Leith will be serving up a tempting menu of seasonal pasta dishes with incredible wines to match.
The bakery and cafe will be opening its doors on Friday and Saturday evenings for dinner that promises to be relaxed, friendly and affordable.
Owner and chef Dale Mailley said: “When our head baker Dominic hangs up his apron for the day, me and my team of chefs and I will take over the reigns of the bakery, making fresh pasta that we’ll pair with the best ingredients we can source. We want this to be a really accessible option for dinner, so the menu will stay small and fresh. We want people to feel well fed and to enjoy an amazing glass of wine without breaking the bank.”
Dale, who also operates The Gardener’s Cottage with business partner Ed Murray, has developed the evening menu to be adaptable to the seasons with dishes including Newhaven crab tagliatelle and pappardelle with mutton and tomato ragu being served during the launch period.
Dale continued: “We really want our pasta menu to be flexible, so we will be experimenting over the opening period. Our day-time menu at Quay Commons has evolved since we opened last summer as we discovered what our customers enjoyed the most. One thing we always guarantee is the high quality of the food we serve. I’m looking forward to creating a lovely little spot for dinner in the heart of Leith.”
Situated on Commercial Street in an old bonded warehouse, Quay Commons operates 7-days a week as a bakery and cafe, as well as supplying numerous Edinburgh businesses with sourdough bread, cakes and pastries, distributed in their zero-emissions electric van.
There’s also a daily selection of organic fruit and vegetables for sale, found in the covered archway leading to the door, and an array of wines and spirits for guests to take home and enjoy.
Outside seating behind the building means morning coffee-drinkers and evening pasta-eaters alike can enjoy some fresh air when the weather allows.
Quay Commons | 92 Commercial Quay | Leith | Edinburgh EH6 6LX
We're delighted to welcome Annabelle Santini as Project Manager.
Born and educated in Edinburgh, Annabelle studied International Relations at St Andrews University, gaining a 2.1 in 2004. She started her career working in agency PR managing numerous consumer accounts and has extensive experience within the food and drink sector. She is a gifted writer and writes for her own blog, as well as ghost-writing for others.
Annabelle commented: "I'm excited to be working with Mitchell MacGregor Public Relations. They work with great clients on some fantastic projects. Lee is always on the pulse with what's happening on the Scottish food and drink scene, and as I have always been passionate about the industry, it's a perfect fit.”
Annabelle will help ensure the perfect delivery of projects from launches to long-term campaigns across the spectrum of our accounts.
We were honoured to co-host the launch party for Fazenda Edinburgh last night. Guests enjoyed the full 'Fazenda Experience' including drinks at the bar, exquisite food and the finest wines in beautifully stylish surroundings. The George Street restaurant opened to the public today.
RESTAURANT BRAND ANNOUNCE THEIR THIRD AND LARGEST SITE WILL OPEN THIS MARCH
The latest addition to the Chop House family will open this March in Edinburgh’s Bruntsfield neighbourhood. Serving the best British beef, dry-aged and butchered in-house, Chop House launched in 2015 with a focus on cooking over open coal and currently operates two restaurants in Leith and The Arches on Market Street.
Open 7 days a week, Chop House Bruntsfield will bring its unique casual dining experience focused on steak and cocktails to a new side of the city. Renowned for its sociable style of dining, Chop House proudly presents large cuts of beef, sharing starters and enticing side dishes designed to be enjoyed by the whole table. Chop House Bruntsfield will be split over two levels with views across The Meadows and Bruntsfield Links.
Managing Director Mark Fraser commented: “Opening a third Chop House in our home city of Edinburgh is an exciting prospect. The brand has its roots in Leith, where we became part of the local community, and for me Bruntsfield has a similar feel. There’s great buzz to the area with an eclectic mix of independent shops, cafes and bars. There's a real neighbourhood feel and we can’t wait to open next month and become part of it."
Read the full press release here.
BRAZILIAN RODIZIO BAR & GRILL TO OPEN ON GEORGE STREET ON FRIDAY 23rd FEBRUARY
Independent restaurant operators City District Group, founders of Fazenda Bar & Grill, have announced they will open their Edinburgh doors on Friday 23rd February.
A £2m refurbishment of the 7000 sq ft site on George Street will include 175 covers incorporating a bar of 40 covers, plus a private dining room with seating for 8 guests. The interiors feature banquette seating in tan leather upholstery with Brazilian flourishes reflected in the golden glow of traditional-style chandeliers. Wine is prominently displayed throughout restaurant, with dramatic displays forming a central theme.
Fazenda’s Sales and Marketing Director, Tomas Maunier, commented: “Fazenda Edinburgh is inspired by the kind of restaurant you would find in the top areas of São Paulo or Rio de Janeiro. The experience is so versatile it allows everybody to enjoy it their own way. It’s a very sociable experience in a vibrant atmosphere with quality at its core, offering guests great value for money.”
The authentic gaúcho dining experience 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 are served including chicken, lamb, pork and beef. A highlight is Fazenda’s signature picanha offering- a juicy, tender and flavourful cut from the cap of the rump, 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.
Read the full press release here.
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 | 102 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