“We’re fiercely focused on Scottish sustainable sourcing, whatever the season. Menus are ultra-seasonal, adapting to peak availability, freshness, and flavour. Seasonal produce gluts are traditionally preserved (fermented, pickled, salted) and brought back on later menus to add interest. We support small producers specializing in traditional techniques or ancient/rare produce, such as our Orcadian beremeal bread and Shetland black potato. Local wild food foraging is a standard part of each week. Our wine list follows a similar ethos in that it is natural, showcasing independent producers with strong sustainability and low-intervention credentials.”

East Neuk lobster with salted rhubarb and charred cucumber; braised bay gem with smoked hogget and peas; and strawberry with woodruff, rapeseed oil, and seeds.

We love the energy, passion and even, yes, anger behind this brand new restaurant only just starting up as we go to press. The concept was designed with the reduction of food waste at its heart. They plan to serve a set menu to reduce food waste by limiting the amount of stock needed to support an à la carte menu. Where they do provide an à la carte menu, this will be dictated by what is being served on the set menu. They plan to utilize trimmings and scraps in stocks and sauces or preserve them for future use. And they actively look forward to using less fortunate-looking fruit and vegetables as taste and freshness is paramount.