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Meet the Andrew Fairlie Scholarship Finalist Behind The Tollhouse's New Autumn Menu
With head chef Jamie Cochrane recently named a finalist in the 2026 Andrew Fairlie Scholarship, Edinburgh's Tollhouse is giving diners the chance to sample his cooking through a new seasonal set menu packed with Scottish produce and autumn flavours.
Looking for an excuse to eat out midweek without blowing the budget?
Edinburgh's The Tollhouse in Canonmills has launched a new prix fixe menu, available Monday to Thursday from midday until 8.30pm and on Fridays and Saturdays until 6pm.
The launch comes as head chef Jamie Cochrane is named one of just five finalists in the prestigious 2026 Andrew Fairlie Scholarship, one of Scotland's leading competitions for emerging culinary talent. The finalists will compete in November, with the winner earning a series of career-defining stages including Restaurant Andrew Fairlie, Core by Clare Smyth and Restaurant Sat Bains, further highlighting the calibre of cooking now on offer at The Tollhouse.
Priced at £24.50 for two courses and £31.50 for three, the menu showcases the kitchen's seasonal approach while offering plenty of tempting dishes along the way.
Among the starters are Game Terrine with tea-soaked prunes, and chestnuts, and Potato Flat Bread, beetroot, sorrel salsa verde, cultured cream.
Main courses include Ale Braised Beef Cheek, and hand-cut chips, pan-fried coley with harissa crust and puy lentils, and salt-baked onions finished with parmesan cream, olives and sage. Pasta lovers are equally well catered for with a saffron and lemon linguine.
Desserts continue the comfort-food theme with Muscovado Steamed Sponge served with crème anglaise, chocolate crémeux with sour cherry sorbet and a selection of Arran ice creams.
Weekend diners can also look forward to The Tollhouse's traditional Sunday Roast, served alongside the regular menu. Expect roast potatoes, seasonal vegetables and rich gravy, although availability is limited and once it's gone, it's gone.
Those looking to push the boat out will find plenty to tempt on the autumn à la carte menu, including Crab with Café de Paris Mayonnaise and pea velouté, smoked monkfish with samphire and beer-pickled mussels, confit duck leg with orange gastrique, and ale-braised ox cheek with cauliflower purée and bordelaise sauce. Dry-aged Scottish sirloin and ribeye steaks sourced from farms across Lothian and the Borders also feature.
Desserts such as Baked Alaska, Bay & Buttermilk Panna Cotta, and Pan Perdu with Earl Grey Butterscotch round off the offering.
With the cost of dining continuing to rise, The Tollhouse's new prix fixe menu offers seasonal Scottish produce with thoughtful cooking at a genuinely accessible price point.
The Tollhouse, 50 Brandon Terrace, Canonmills, Edinburgh.
