• Bite

The Whisky Forager - a new concept for a new normal

By Sharon Wilson

Confit duck leg, Scottish cherries, Amarone cask finish

A new restaurant The Whisky Forager will open in Stockbridge July 29 presenting a five-course tasting menu of Scottish produce paired with whiskies. The concept is the idea of chef Colin Hinds who previously ran the award-winning seafood restaurant, The Kilted Lobster on the same site at St Stephen's Street.

Colin has worked in France, Indonesia, Australia, London and the Caribbean but returned to Scotland eight years ago. He is a champion of Scottish produce using modern and classic techniques, artistry and quirky presentation which are a feast for the eyes as well as the tastebuds.


This new concept plays to Colin's talents. He has created a menu that pairs limited editions, silent distillery, single cask editions and hard-to-find old and rare whiskies with seasonal Scottish produce. By doing this, he has created a bespoke and attractive dining experience.

Bite was a huge fan of Colin's cooking at The Kilted Lobster, so to say that we are looking forward to his new venture is an understatement. Watch this space

112 St Stephen Street Edinburgh EH3 5AD

whiskyforager@yahoo.com

0131 220 6677

Open: Wednesday to Sunday 7pm


Sample Menu


Assiette of Scottish Treats

paired with Glenfiddich Grand Cru Champagne Highball

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Butter poached Lobster, smoked Langoustine, dill blinis, bisque gel and foraged seaweed

paired with Ardbeg Kelpie Committee Release

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Organic Fillet of Beef, roasted girolle, pickled wild cherry and tiger nut crumb

paired with Macallan Chairmans Release

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Whipped Blue Murder and Morangie Brie with oatcake and chutney

paired with Arran Amarone Cask Finish

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Raspberry Cranachan with Heather Honeycomb

paired with Bowmore Devils Cask 3


Sauternes cask Bruichladdich Loch Duart Salmon tartare


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