We are a small, family run restaurant specialising in carefully sourced Aberdeen Angus beef, cooked simply but with flair and attention to detail.
Our emphasis is on quality and freshness, wherever possible using the best of local produce.
Our beef is selected, prepared and hung for us by John Gilmour of Tranent, master butchers since 1946. Fresh fish is supplied by third generation local fish merchants, Ranaldi, based in Granton. Mussels are delivered daily from the west coast. Our venison comes from wild Perthshire deer, lamb from the Scottish Borders. Artisan and farmhouse British cheeses are supplied by renowned Edinburgh cheesemonger, Iain Mellis and dairy produce from Fife Creamery.