Moss, a new farm to table restaurant owned by Chef Director,Henry Dobson is set to open in Stockbridge on 29th January with over 90 products sourced directly from Dobson’s Scottish family farm.
The 26-cover scandi-inspired minimalist dining room has been designed by Henry and his artist wife, Akiko, featuring their own home-made textured paint, using ash from farm-sourced hardwood, that gives the impression of exposed concrete. The tables have also been built by Henry using wood from wind-fallen Lime trees, with crockery made by Akiko, who specialises in ceramics, using clay from the farm.
The a la carte menu will be based on the best of the fresh and preserved harvest from the farm in Angus and a network of local producers including Phantassie Organic Farm in East Lothian, Butchery at Bowhouse in the East Neuk of Fife with foragables, game, meat, vegetables and herbs sourced from the farm. Taking inspiration from his travels in Scandinavia and East Asia, as well as from the diverse cultures in his team, the dishes will be ingredient-led and will constantly evolve depending on what produce is available. The menu that has 100% of its produce source from Scotland will feature beef dripping, bone marrow and garum focaccia, duck smoked using shavings from the dining tables, ceviche cooked with acid from wild sorrel, and the fluffiest chiffon cake outside of Japan. Furthermore the drinks list will focus solely on British made natural and low intervention wines, beers and spirits with producers like Westwell, Domaine Hugo and Henners featuring prominently on the wine list, as well as house made infusions, kombuchas and caffeinated hot beverages using roasted barley koji and British grown tea.
Dobson and his team bring a wealth of fine dining experience, having worked at some of the finest restaurants across the UK and beyond, including Noma in Copenhagen, The Ledbury and Pollen Street Social in London and Heron in Edinburgh.
Henry Dobson says,
“Moss is the culmination of two years of solid R&D and I can’t wait to open our doors and share our perspective on what we think is possible with Scotland’s diverse palette of ingredients. My team and I are excited to amalgamate the best of Scotland’s local makers and producers and find our niche amongst the incredible scene of restaurants in Edinburgh. This project has already been such a personal journey for my family and I. From our six month R&D trip to Japan, to Akiko and I digging clay out of ditches for the tableware, to sieving ash for the paint, to bucking, milling and joining the table tops all the way to foraging our vast library of preserved ingredients from my family farm.”
Henry trained at the Ballymaloe Cookery School in Cork and three Michelin-star restaurant Noma in Copenhagen, where he became fascinated with slow food ideology and preserving and fermenting seasonal ingredients to use in dishes and drinks throughout the year. Working with a network of specialist producers, the drinks list will only feature British makers and the menu will use only Scottish suppliers.
Working in London as a head chef and sound engineer in the music industry, his dual passions for creating art and gastronomy synthesised into a dream to open his own restaurant where he could source materials direct from producers and his family farm. Having studied food production, his exploration of hospitality and service techniques saw him move to Japan to take a residency in ceramics and working at both two Michelin-star Maz, studying the approach and techniques of Virgilio Martinez, and at 1 Michelin-star Kabi where he learnt their unusual preservation techniques and worked with ultra high-quality Japanese produce.
Moss will open Wednesday – Saturday for a set lunch and a la carte dinner service with reservations opening soon. Follow Moss_edinburgh on instagram for updates.
The internationally renowned Studio Lemercier, co-directed by independent curator, Juliette Bibasse and visual artist and climate activist, Joanie Lemercier, is making its Scottish debut at St Andrews Botanic Gardens as part of the Garden’s ‘Summer Art Nights’.
Over the course of four weekends, Studio Lemercier will be showing new and existing work across different mediums including light installations, a video work and plotter drawings corresponding to the garden’s approach to reframing our perspective on the natural world.
Studio Lemercier explores the intersection of light, art, political ecology and energy. Experimenting with unconventional media such as water mist, build up surfaces, trees and wild plants, their light installations encourage audiences to reflect on the representation of nature through technology and their perception of reality. While Studio Lemercier draw inspiration from the legacy of the light and space movement, they are dedicated to responding to the ecological crisis by developing a different studio practice and low-tech solutions, as well as incorporating environmental activism into their work.
St Andrews Botanic Gardens’ Summer Art Nights will run for four weekends from 19 July to 10 August and merges art and research with a series of installations, screenings, guided tours and in-conversation events. These bring together artists and researchers to discuss the relationship between the ecological crisis and art and/or aesthetics, our fascination with plants, and sustainable practices, amongst others.
Anne Daffertshofer, St Andrews Botanic Gardens Art Curator, said,
“We’re looking forward to welcoming Studio Lemercier as our artists in residence at St Andrews Botanic Gardens this summer. With over 4,000 species of plants, our Garden isn’t just a beautiful space, it’s -also a centre for cutting-edge biodiversity research against a backdrop of the ecological crisis. There are a lot of synergies between Studio Lemercier’s work and our Garden – both reflect on our perception of nature and look to take audiences on a journey of contemplation and a new perspective on the world around us.”
Juliette Bibasse from Studio Mercier added:
“In the past couple of years, we have developed many projects in the comfort of our Brussels’ studio space. Recently, we have made it our priority to work in direct relationship with natural environments, giving ourselves new constraints such as being ‘off the grid’ as a way to tackle energy-related questions. We believe in the strength of art as a way to raise questions and engage in conversation. St Andrews Botanic Gardens is a perfect context for us to confront our ideas and prototypes to reality and an attentive audience. We are very excited to explore these new paths.”
St Andrews Botanic Garden is located on Canongate and is a 10-15 minute walk from the centre of St Andrews. The easiest route is to follow the signs from the town down Viaduct Walk, which is a shared path for bikes and walkers. The 93 bus route goes past the Garden, to/from St Andrews Bus Station. It takes 5 minutes by bus from the bus station in St Andrews to the Garden, or 13 minutes to walk. The 93 bus is operated by Stagecoach, so for information on times and ticket prices please see their website. The nearest train station for the Garden is Leuchars – buses connecting Leuchars and St Andrews are available every 10 minutes or less.
There is a free car park at the Garden – however please note that this may be busy during special events.
St Andrews Botanic Garden, Canongate, St Andrews, Fife KY16 8RT.
Clare Coghill, chef-owner of Café Cùil says: This lango roll recipe is a great option for a quick spring dinner. Not only are they quick and easy to make, but they’re super indulgent and are a great way to impress a guest. The key to this dish is getting the freshest langoustines you can get your hands on, and you’ll be on to a winner.
Ingredients
400g freshly cooked and peeled langoustine tails
2 brioche buns
Half an onion, diced
100g salted butter, diced
25g smoked nduja sausage, diced (Clare recommends East Coast Cured)
1 clove of garlic
Flaked sea salt (Clare recommends Isle of Skye Sea Salt Company)
Chives
Olive oil
Method
Add your finely diced onions to a pan with a small dash of olive oil and allow the onions to soften.
Add in your diced garlic and nduja sausage and cook on a medium heat for 5 minutes until the nduja sausage is sizzling alongside the onions and garlic
Remove from the heat and allow to cool for a few minutes, before adding the nduja mixture to a food blender with the diced butter. Blitz until smooth.
Using the same pan as before, add in your langoustine tails and a heaped spoonful of the nduja butter, gently heating the pan so the langoustines become hot in the sizzling butter
To serve, slice open your brioche roll and pop in the microwave for 10 seconds, to make the bread extra soft. Gently spoon the buttery langoustines into the brioche and sprinkle sea salt flakes and cut chives.
Launching on 17th June, Gleneagles Townhouse, the private members club in Edinburgh, will open an area usually reserved for members, The Telling Rooms, to the public as The Townhouse Martini Lounge. Working with artisan gin brand, Seven Crofts Gin from The Highland Liquor Company, for seven nights only, The Telling Rooms will be transformed into a pop-up bar, serving a short menu of martinis, complete with a garnish station for personalising a perfect serve.
The expert bar team at Gleneagles Townhouse, led by drinks guru Stef Anderson, have created a short but sweet martini menu including the Gimlet, using housemade lime cordial and cucumber bitters, the Gibson Martini with Noilly Prat Vermouth, Seven Crofts Gin and your choice of pickle, The Classic with either Ketel One Vodka, Reyka Vodka or Seven Crofts Gin with a choice of dry, wet, clean or dirty and finally the Hazelnut Espresso Martini, combining X Muse Vodka, hazelnut and coffee.
For guests who like their drink with a snack, The Townhouse Martini Lounge will have a fully stocked garnish station, perfect for personalising each martini. With on-trend chive oil, blue cheese stuffed olives or balsamic onions on offer, alongside the purists choice of lemon twist or a cucumber twirl, there’s something for everyone. For something slightly more substantial, snacks will be available in the form of salt and pepper crackers, almonds and olives, as well as freshly baked bread, served with a seasonal cheese selection. The Townhouse Martini Lounge is the perfect choice for a pre-dinner aperitif, before heading next door for dinner in The Spence, the beautiful dining room at The Townhouse, led by Head Chef Jonny Wright.
The Telling Rooms is one of a number of coworking and socialising spaces for Gleneagles Townhouse members, with comfortable seating, a bright and airy courtyard and help yourself snack pantry. During the Martini Lounge pop-up evenings, running from 6-8pm, Townhouse members will also have access to a number of martini masterclasses from the Gleneagles bar team and Seven Crofts Gin, as part of the varied monthly calendar of events, available exclusively to members. A Gleneagles Townhouse membership also comes with access to Lamplighters, the beautiful rooftop bar and the Noteburning Room, a stunning member’s lounge, as well as the state of the art wellness facilities in The Strong Rooms.
Reservations won’t be taken for the Townhouse Martini Lounge, access will be on a first-come-first-served basis, however dinner reservations at The Spence are available as usual.
Perfect for a post-walk pie and pint along the towpath from Edinburgh
Nestled alongside the serene Union Canal, just a 20-minute drive from Edinburgh, The Bridge Inn is set to welcome guests back for the spring and summer seasons after a recent makeover.
Its beer garden offers peaceful canal views, shaded by mature trees, making it the perfect spot for a well-deserved pint and pub lunch along the towpath from Edinburgh and watching life go by on the canal.
The drinks menu features local beers and refreshing cocktails infused with Edinburgh Gin. On Thursday – Sunday from 12 pm a pop-up converted container in the garden serves pizzas to hungry drinkers. Guests can also dine on the outdoor terrace from the la carte menu where favourites include the famous homemade pie or ham and Ratho eggs.
Café Cùil is a modern, Hebridean brunch spot located in Carbost on the Isle of Skye and founded by Skye local, Clare Coghill. The Café is nestled at the foot of the Black Cuillin Mountains, with views over the glimmering Loch Harport, a sea loch that sits on the west coast of the island.
Through the floor-to-ceiling windows, guests can watch as the wild and whimsical weather of Skye casts rainbows over the nearby village of Drynoch, and downpours across the loch. Or, when the sun is out, you’ll be lucky to snag one of Cafe Cuil’s six outdoor tables, with breathtaking views over the loch and to the Cuillin hills. This is the perfect spot to enjoy a morning coffee by the on-site roastery, Caora Dhubh, and a modern breakfast of locally sourced, fresh, Isle of Skye produce.
Outdoor seating is available on a first-come, first-served basis, so please arrive early to avoid disappointment.
For people watching on Edinburgh’s grand George Street
It’s the closest you’ll get to the Piazza San Marco in Scotland
The lemons in the G&T come weekly from Amalfi
Family run Contini George Street, is the only restaurant in Scotland to be officially recognised as an ‘Authentic Italian Restaurant’ by Accademia della Cucina and has retained its reputation as one of the best places to dine in the city due to its commitment to authentic ingredients sourced weekly from Italy for two decades.
In the warmer months, Contini opens up its outdoor ‘Venus terrace’ for guests to sit outside and take in the sun whilst people watching on busy George Street. Diners can enjoy small plates lovingly made with produce sourced directly from the Italian markets and Contini’s own vegetable garden; whether it’s the sweet Amalfi lemons, their own family single estate olive oils (made on the family farm in Tuscany) or the Mozzarella di Bufala sourced exclusively for them from Caseificio di Luca Ponticorvo in Alvignano all are guaranteed to bring a taste of the Italian sunshine. From May, Contini will extend the seating area with the dog-friendly ‘Rocco terrace’.
Balgove Larder, close to St Andrew’s iconic West Sands beach is famous for its range of meats – reared on the Strathtyrum farm, hung and cut in-house by a team of award-winning butchers. The Steak Barn menu includes a range of steak cuts, which are hung for at least 28 days and cooked to order on the massive wood-fired BBQ. Burgers, sausages, vegetable and chickpea burgers, all made at Balgove Larder, are also available alongside classic sides like twice-fried chips and crispy beer-battered onion rings.
The Steak Barn, which is housed in a repurposed sawmill with distinctive potato crate walls, is open weekly from Wednesday to Thursday from 5 pm to 9 pm and Friday to Sunday 12 pm-9 pm.
For stunning views of the Cathedral and Necropolis
Bib gourmand al fresco food
The herb-scented garden
Celentano’s outdoor dining space offers the perfect afternoon suntrap. Located in Glasgow’s east end at Cathedral Square, the terraced garden allows guests to enjoy delicious Italian-inspired small dishes, seasonal cocktails, and a glass of biodynamic wine al-fresco while overlooking the city’s breath-taking Necropolis.
Celentano’s also uses this space to grow seasonal fruits and herbs, meaning that guests taking advantage of the space are seated amongst a selection of the ingredients that they’re enjoying in their dishes and cocktails.
The space offers six bench tables, nestled between greenery and blooming flowers, with awnings and heaters to keep guests cosy as the evenings draw in. Additional seating around the herb beds can be used for those just visiting for drinks only.
Celentano’s, by chef Dean Parker (ex-The Dairy) and his Glasgow-born wife Anna, is built on a passion for sharing good food and drinks with family and friends. Awarded a Michelin Bib Gourmand just six months after opening, Celentano’s offers clever, wholesome dishes and innovative serves made using the best seasonal ingredients.
The outdoor terrace is open every Saturday from 12:30-10 pm and Sunday from 12:30 – 4 pm and dining reservations can be made up to four weeks in advance.
Local suppliers on the menu, including fish landed on the pier
Beautiful beach for walking
Dog friendly
The Crusoe is perched on the edge of Lower Largo pier, in Fife, overlooking the beach and was recently named one of Scotland’s most romantic hotels.
It is also, probably the only bar in Scotland to feature a footprint supposedly belonging to Alexander Selkirk, the real-life pirate and desert island adventurer who inspired Daniel Defoe to pen Robinson Crusoe in 1719. Take an amble along the beach to admire his statue, before tucking into fish and chips and a freshly poured pint in the sunshine, brewed in the neighbouring village. Chef Ritchie D’aeth collects the lobster, crab and mackerel that feature in the menu, direct from the pier and uses locally reared meat for the popular Sunday roast.
The new Levenmouth train line, launching this spring, makes The Crusoe easily accessible by train from the station at Leven for a day trip or book one of the sea view bedrooms for a relaxing overnight stay.
Nestled on the banks of the River Dee, Maryculter House is one of Scotland’s oldest hotels, steeped in history and full of character. The outdoor terrace is flooded with sunlight all day long, meaning that guests can enjoy a full Scottish breakfast, light lunch or afternoon tea al-fresco in the picturesque Royal Deeside.
Please call when booking to enquire about al-fresco dining availability.
Idyllic flower-filled garden setting surrounded by meadows
Julia Nairn’s on-site interior and kitchen shop
Have a sneak peek at Nick’s iconic cook-school
Chef Nick Nairn has created a unique dining setting amongst the fruit trees, herbs and vegetables of the kitchen garden that serves his cook school and restaurant. Situated in the stunning Stirlingshire countryside on what was once the Nairn family farm near the shores of Lake of Menteith in the Loch Lomond and Trossachs National Park, the restaurant’s garden offers the perfect sunshine spot for countryside al fresco dining amongst the vine trailed pergolas or under fairy lights on the terrace. Or if things get a bit too chilly, guests can enjoy a view of the picturesque garden from the restaurant’s glass-fronted dining room.
A dining terrace in Edinburgh’s famous Princes Street Gardens
Views up to Edinburgh Castle
Take in Scotland’s finest art collection
The Scottish Cafe & Restaurant at the National Gallery offers picturesque views of Edinburgh’s East Princes Street Gardens with a menu that offers classic dishes like fish and chips and cullen skink alongside seasonal favourites – dishes that reflect the best seasonal Scottish larder with the menu changing monthly.
In one of the city’s most iconic settings overlooking East Princes Street Gardens, The Scotsman Building, Waverley Bridge and the Balmoral Hotel, the outdoor terrace is the ideal location to take in Edinburgh’s picturesque scenery. The terrace is open all year round and is best enjoyed from April to September.
To escape the hustle and bustle of Glasgow city centre
The Prancing Stag is Glasgow’s best-kept dining secret. Behind a wall of ivy in the heart of the West End lies a family-run bijou dining room and outdoor terrace that focuses on delivering exceptional food and service to locals in the know. Chef Neil Keevill’s menu offers simple, yet refined Scottish cooking using the best local suppliers. During the warmer months, The Prancing Stag opens its outdoor covered terrace or ‘Sitootery” – for guests to enjoy a drink and bite to eat. The perfect setting to sip on a glass of wine from The Prancing Stag’s vast wine list and enjoy an I.J Mellis Cheese Board.
Edinburgh’s city centre based, Holyrood Distillery, has unveiled a fresh new look with a bespoke bottle for its multi-award winning Height of Arrows Gin.
Height of Arrows Gin uses minimal ingredients to produce layers of texture, for a smooth yet full-bodied favour; inspired by whisky-thinking in its creation.With juniper as its singular botanical and enhanced with two modifiers – Isle of Skye Sea Salt and beeswax from Edinburgh Honey Co – the new bottle looks to reflect the adventure and ambition of the experimental distillery.
The new bottle takes inspiration from the city’s famous extinct volcano, Arthur’s Seat which overlooks the distillery. ‘Height Of Arrows’ is the literal translation of ‘Àrd-Na-Said’, the Gaelic name for the iconic landmark. Standing at 251m, the Height of Arthur’s Seat was said to be the furthest distance an archer could fire an arrow – literally, aiming higher and breaking boundaries.
Distillery Manager, Calum Rae, said:
“Height of Arrows elevates gin to new levels, and we wanted to make sure that a bespoke bottle was also a reflection of that.
“The sloping shoulders of the bottle are reminiscent of the peak of Arthur’s Seat, while its green hue is a nod to the resilient lichen that adorns its rocks. The bottle uses a tactile sea-glass effect to represent the texture of the spirit, and serves as a reminder of the unstoppable forces of both time and nature which are both synonymous with Arthur’s Seat and Holyrood Park.”
Nestled at the foot of Arthur’s Seat, Holyrood Distillery was founded in 2019 and is dedicated to producing spirits that are truly worthy of Scotland’s capital city and its proud past as a centre of brewing and distilling.
Following its release in 2022, Height of Arrows went on to be recognised with multiple awards including Gin of the Year by Whisky Exchange, New Product of the Year by Scottish Gin Awards, medals at the IWSC and ISC and Gold at the World Gin Awards.
In October 2023, the urban distillery launched its inaugural single malt, Arrival, one of the first single malt whiskies produced in Edinburgh in a century.
On Wednesday the 15th of May,The Prancing Stag, kicks off its series of seasonal tasting menus with a Spring inspired menu in partnership with Wine Importers Scotland.
The menu will feature six courses showcasing the best of modern Scottish cuisine, with a focus on celebrating the abundance of fresh produce sourced from local producers like John Vallance Seafood, Greenheart Growers, Ochil Foods and Campbell’s Prime meats. Each dish will be expertly paired with exquisite wines from renowned regions such as Italy, France, and Chile, as well as intriguing selections from Tasmania, Hungary, and Portugal.
Rory Cox, Owner of The Prancing Stag said,
“We’re thrilled to team up with our incredible wine suppliers, Wine Importers Scotland, for a toast to Spring at our first seasonal tasting menu event. At The Prancing Stag, we particularly love curating our menu for Spring because of the abundance of fresh produce we get here in Scotland at this time of year. Our Head Chef Neil Keevil has curated a tasting menu that perfectly complements this season’s offering that will be paired with some amazing wine sourced from some of the best wine regions around the world.”
Menu
Canapés
Cucumber Cappuccino
Mackerel Tartare
Rabbit Rillette
Paired with Jansz Premium Cuvee, Tasmania
Charred Denhead Farm asparagus & crispy egg yolk
Paired with Pinot Blanc, Dunavar, Hungary
Chilled fillet of sole with vichyssoise
Paired with Bardolino Chiaretto Classico, Ca’Preella, Italy
Orkney crab cannelloni with heritage tomato consommé
Paired with Frascati Org, Italy
Rump of rose veal, wild garlic & snail risotto
Paired with Clairet de Bordeaux, Chateau Grand Tuillac, France
Paired with Late Harvest Viognier Sauvignon Blanc, Chile
The event will start at 7PM and is priced at £75 per person.
To secure your place; call 0141 959 9666 or book online here.
About The Prancing Stag
The Prancing Stag is a 36 cover neighbourhood restaurant that focuses on delivering exceptional food and service in the heart of Jordanhill in the West end of Glasgow. Led by Head Chef Neil Keevill, The Prancing Stag celebrates the best of modern Scottish fare by collaborating with local producers to offer a premium dining experience. As a family-owned establishment, The Prancing Stag prides itself on offering a relaxed and welcoming setting for guests.
Balgove Larder has announced the vendor lineup for its milestone 10th annual Night Markets. The lineup for the monthly markets includes some of the best local traders from Fife and beyond and kicks off on the 7th of May.
The Night Markets, held within the distinctive Steak Barn with its walls crafted from wooden potato crates and a central wood-fired barbecue, offers a unique atmosphere for attendees to shop local, learn about food production, enjoy hands-on crafts and more. Alongside browsing vendor offerings, guests can enjoy a variety of street food from a changing lineup of food trucks, including The Wee Churros Corner, Stag Bites the Hogg, The Rolling Stove, and Wild Fire Pizza. Visitors can also enjoy street style food from the Steak Barn and the Eat Out hut. Additionally, they can treat themselves to a sweet experience with marshmallow toasting.
The Night Markets are free to attend and take place on the first Tuesday of the month from 5pm- 9pm between May and September.
The dates are:
– 7th of May
– 4th of June
– 2nd July
– 6th August
– 3rd September
Live music will accompany shoppers as they explore the finest local offerings. From Scottish sweets, award-winning honey and wine, artisanal preserves, baked treats, and handmade crafts, this is a showcase of the very best local produce. This year will see the return of the popular butchery and cookery demonstrations, as well as floral workshops at the Garden Shed and engaging talks and demonstrations led by local producers. Furthermore, The farm shop at Balgove Larder will remain open giving guests the chance to try out various samples.
“This year marks a decade of our Night Markets and we’ve put together a programme of truly outstanding vendors. Balgove Larder is all about celebrating the very best of local produce and these events provide a special opportunity to meet and chat to the people behind these outstanding food and drink businesses. This year we’re enabling visitors to explore even more of what we do with new demonstrations and workshops.”
Founded in 2010, Balgove Larder has become a destination for locals and visitors alike, who are able to shop for artisanal Scottish food and drink from Fife and beyond, including seasonal produce direct from their own farms and award-winning meat prepared by their team of traditionally skilled butchers. By converting former farm buildings, Balgove Larder has developed The Farm Shop, The Steak Barn, The Butchery, The Garden Shed, The Homestore, The Café and Eat Out on the Strathtyrum Estate.
For more information on Balgove Larder call 01334 898145, email info@balgove.com or visit www.balgove.com.
Balgove Larder is open daily 9am to 5pm. The Steak Barn is open seasonally and does not take bookings.
Skua, tucked beneath St Stephen’s Street in Stockbridge, is celebrating its first birthday this month with some notable staff promotions. In just one year, Skua has garnered remarkable recognition, including listings in the Good Food Guide and the Michelin Guide and built an impressive team of talent.
An unassuming hangout, only the glowing neon sign hints at the hidden away basement bar which serves up small plates and cocktails using locally sourced and foraged ingredients. The stylish interior is stark, with colourful art, dark furnishings, soft candle light and a few more hints of neon.
As it enters its second year, James Aikman will assume the role of head chef, continuing to bring his expertise and creativity to the kitchen. Following his time at Michelin starred Timberyard, Aikman has spent the last year at Skua collaborating on the menu with owner Tomás Gormley.
Sinead Power will be stepping in to the general manager role as Katie Messer shifts focus to operations manager, overseeing Skua, Cardinal & Messer – ‘Messer’ being the team’s latest addition to St Stephen Street – Scotland’s first artisanal knife and kitchen supply store due to open this May. Having previously managed a handful of Edinburgh restaurants, Katie is determined to help create and nurture a new generation of hospitality talent.
Together, Katie and James have travelled widely and take inspiration from the ruin bars of Paris and New York blending welcoming service, daily menu changes and a relaxed atmosphere and hope to bring that to the city.
Taking full rein of the drinks menu, head bartender, Jacob Thunder will introduce a selection of inventive cocktails perfectly suited to complement Skua’s personality. Skua’s cocktail menu is taking a fully sustainable approach, like the food, preserving the best of Scotland’s natural larder for house-made liquors, syrups and fermentations. Jacob’s latest addition, a comically named ‘Paulie Walnuts’ highlights just that with house concocted Vermouth, Toasted Walnut infused Brandy and Maraschino Liqueur.
Wine available by the glass will be listed on a blackboard in chalk, with diners being encouraged to ask for recommendations from the team, who have curated an expansive collection of low intervention and natural wines from across the world.
To accommodate its growing popularity, Skua will extend its service to six days a week, opening its doors from Monday to Saturday from 5:00pm to 10:00 pm, with drinks served until late into the evening. Bookings encouraged, walk-ins welcome. There’s also a trade discount for people working in food and drink of 10%.
Working closely with suppliers such as Free Co, Phantassie, Coure Sauvage and David Lowrie, this month, the menu will include:
Housemade Brioche Boule brushed with an Infused Lemon Thyme Brown Butter
Gougere with Fermented Ramson and Alp Blossom
Cured Trout with Taramasalata and Aji Amarillo
Hen of the Woods Agnolotti with a Nettle Sauce and new season Spruce
Sustainably caught fish and regeneratively farmed pasture for life meat cooked over coals
To stay updated on more exciting announcements and developments in Skua’s second year, follow them on Instagram @skua.scot and visit the website, skua.scot.
Skua, 49 St Stephen Street, Stockbridge, Edinburgh EH3 5AH
Maison by Glaschu is set to open later this month in Princes Square. It is the sister venue to renowned restaurant, Glaschu in Glasgow’s Royal Exchange Square.
Situated on the second floor of the Princes Square shopping mall on Buchanan Street, MAISON by Glaschu will be a restaurant and champagne bar, offering an affordable yet luxurious dining experience to the people of Glasgow. The new venue will fall under the Superlative Dining Collection group, which includes Glasgow favourites: Glaschu, Gost andThe Duke’s Umbrella..
MAISON by Glaschu will offer a 120 cover bar area, where guests can enjoy drinks and snacks, seven days a week. A refined yet relaxed 85-cover restaurant area towards the back of the space has views out east of the city, with its own 45 cover terrace, and serves lunch and dinner all week long. A private dining space of up to 25 is available to book for private dinners and events, and is an ideal city centre location for any daytime boardroom brunches or meetings, with a projector and screen available.
Open from 10am daily, with freshly baked pastries and premium Italian coffee, MAISON by Glaschu’s city centre location offers an ideal retreat for remote workers, inviting them to “Work from MAISON”, with ultra fast Wi-Fi and complimentary still/sparkling water until 12pm.. MAISON will be serving up a Sunday Lunch – Le Repas du Dimanche – offering a fresh lunch concept that’s new to Glasgow’s city centre, serving up French Pousin and Short rib a la Bourguignon with a unique French twist on a traditional Sunday Roast..
The kitchen will be headed up by Director of Food, John Molloy, who has been with the group for five years. MAISON by Glaschu’s menus are heavily inspired by classical French and Mediterranean inspired cuisine, with local Scottish produce at its core, that will evolve with the seasons. Some standout dishes include: fresh Scottish lobster, French onion soup, beef bourguignon, and confit duck leg lasagne. Celebrating, or just want to indulge? Any of the dishes on the menu can be spruced up with black or white truffles, hand-shaved at the table.
A strong, hand-picked front of house team will ensure outstanding levels of service across all aspects of the venue. At its helm is General Manager, Clare Johnstone, who spent the last seven years as General Manager at Glasgow’s much-loved Côte Brasserie. The bar will be headed up by Group Executive Mixologist, Ewan Angus, who will curate a menu of cocktail classics with an exciting Glasgow twist.
Director of Food, John Molloy, says:
“MAISON will be a game changer in the city centre – a brasserie perfectly tailored to the all day dining needs of Glasgow. The food has a classic French brasserie feel to it, while taking inspiration from our sister restaurant, Glaschu, and really utilising the outstanding Scottish produce we have available on our doorstep. I can’t wait to open our doors and for people to see what we’ve been working on.”
General Manager, Clare Johnstone, added:
“I cannot wait to share MAISON by Glaschu with the people of Glasgow.. We promise a culinary experience that is both timeless and innovative. Maison believes in delivering more than just great service – we aim to create memorable experiences for all.”.”
MAISON by Glaschu is scheduled to open at the beginning of May, collaborating with their Champagne partner, LVMH, to offer the first 100 diners a complimentary glass of Moet & Chandon. Bookings can be made now at www.maisonglasgow.co.uk/reservations.
