Edinburgh-based Vittoria Group has today opened Landy's Restaurant on the Royal Mile.  The group opened its first restaurant in 1970 in the Leith neighbourhood and now includes Vittoria’s on the Bridge, Brunswick Book Club, Taste of Italy Cafe, Divino Enoteca, and Berties Proper Fish & Chips. Landy's run by the third-generation, son Alberto reimagines a coastal chippie in the heart of the city. The 7000 sq.ft, and 200 cover restaurant, in the former Byron Burger site on 29-31 North Bridge Edinburgh reinvents some traditional British 'chip shop' dishes and boasts several light options for under ten pounds. Spread over two floors this contemporary chippie offers a taste of seaside nostalgia with fresh, flaky fish battered to crispy perfection, served golden with piping hot chips. Other chip shop classics include Battered Pork Sausage, Haggis, Black Pudding, White Pudding and a Deep Fried Pizza Crunch supper.  The menu has also given unique twists to classics so you will find Cajun Spiced Haddock, Lemon and Herb Baked Haddock and Vegan Fish and Chips, alongside Steak Pie, Steak Burger, Haggis Neeps andTatties, Mac'n'Cheese, and a daily changing Homemade Pie. For dessert, Deep Fried Mars Bar - crispy on the outside, gooey on the inside, is a sweet treat that will bring out your inner kid. Vittoria Group Director, Alberto Crolla said: "The capital's lively Old Town is the ideal location to expand our restaurant business to new and existing customers. Following the enormous success of our sister restaurant, Bertie's on Victoria Street, Landy's provides dining comfort food at its finest. We want to recreate the nostalgic appeal of fish and chips on the beach or by the sea with classic chip shop dishes at the heart of the menu". Landy's eating area features a mix of navy and red designs, with ropes and anchors delicately interwoven throughout. The restaurant features seaside-themed decor and an open kitchen, providing diners with a fun theater-like dining experience. Local design team Significant Others along with the main contractor Severinos were appointed by Vittoria Group to develop the two million investment in Landy's and 70 new jobs have been created. Landy's is open from today. For menus and to book visit  https://landysfishandchips.co.uk Follow Landy's on Instagram  @landys_fishandchips For more details on Vittoria Group, please visit  www.vittoria group.co.uk

Manu Henriot, Jack Chambers, Rosie MacKeen From the makers of the legendary BBC2 panel show QI and its hit spin-off podcast No Such Thing As A Fish  comes a piping hot new podcast, Lunchbox Envy , to add a generous dollop of bizarre and unusual facts to every meal.    Launching on 24th February with two episodes, Lunchbox Envy sees QI Elves Manu Henriot  (an ex chef) and Jack Chambers (a gastronome) gather around the table with chef & food writer Rosie MacKean to unpeel the culinary world, one ingredient at a time.    Fascinating and mouth-watering in equal measure,  Lunchbox Envy will fill your brain as well your stomach. Packed with surprising food facts and bizarre culinary traditions, this new podcast answers the questions you never knew you had—like what happens when nuclear submarines run out of sausages, where in the world you can find blue bananas, and which country hosts an international testicle-cooking competition.    Lunching with the Elves is a unique experience because they're as interested in talking about their food as eating it. Finding out that the tip of asparagus is called a 'squib', or that scientists have patented a new type of seaweed that tastes like bacon, is what makes Manu, Jack and Rosie the perfect bread-fellows (the literal translation of the word ‘companions’) John Lloyd, Founder and Executive Producer of QI   Lunchbox Envy will be hosted by Audioboom and will be launching Monday 24 February on all major podcast platforms.  qi.com/lunchbox @lunchboxenvypod

Henry Dobson has worked at several Michelin starred restaurants 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 homemade 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 specialise 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 has 100% of its produce sourced from Scotland and 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 restaurants 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 developed into a dream to open his own restaurant where he could source materials directly 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 work 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.   Moss: 112 St Stephen Street, Edinburgh, EH3 5AD

Chef Graeme Cheevers Hot on the heels of news that he’d retained a Michelin Star for his Glasgow restaurant Unalome for a third year running, chef-patron Graeme Cheevers quietly let it be known that he was about to open a second fine-dining restaurant: this time at Cameron House , the 5-star luxury resort hotel on the banks of Loch Lomond. This is great news and not only because it defies the gloom currently haunting parts of the hospitality industry; it’s also hugely significant because Cameron House is where, as head chef of the restaurant Martin Wishart within the hotel, Chef Graeme had retained a Michelin Star for seven consecutive years before the devastating fire in 2017. Graeme feared his stellar career was at an end. A few weeks after the fire, I met with Chef Graeme and he told me: “I was in shock. I had put my heart and soul into Cameron House and everything was reduced to ashes. I thought my career was over. To go from working up to 16-hour days to zero had a bad effect on my health,” he added. “I couldn’t sleep or eat. I was very upset and depressed. At my lowest point, I thought I was done." When he was appointed executive chef at the Isle of Eriska near Oban, Argyll, a Relais et Chateaux hotel managed by ICMI, chef Graeme told me:  “I’m not afraid to say I want that Michelin Star back and will go all out to get it.”  Which, of course, he did for Isle of Eriska in 2020. Loma will open in the 5-star resort in April 2025 He went on to gain a Michelin Star in 2022 for his first restaurant, Unalome by Graeme Cheevers , in Glasgow’s west end, just eight months after opening in 2021. Now, the imminent launch of Loma - which means ‘peak of a hill’ in Spanish - signals a confident new chapter of his career. When it opens in April, Loma will offer diners clear views of the mighty Ben Lomond, which chef Graeme describes as “the best view in the whole of Scotland”. Its design concept will feature natural materials like wood, stone and glass to create a clean, organic aesthetic to offer:   “an unforgettable dining experience; one that combines precision, creativity and warm Scottish hospitality”.  The arrival lobby will have layered glass/perspex panels backlit with soft-moving lights to mimic the mist over Loch Lomond. In a statement, Loma states that it will offer a: “refined, immersive dining experience that showcases the very best of Scotland’s natural larder, heritage, and culinary innovation”, delivering an experience that reflects both its stunning Loch Lomond surroundings and Cheevers’ distinctive culinary artistry”. He told Bite:  “I’m very, very excited to be going back to Cameron House because I loved working there and I gave it so much of my life. I’m looking forward to offering something different, to taking my food to another level. It will be more refined and luxurious, with white linen, fewer covers and more spaced-out tables than at Unalome. “It just feels like a very natural development for me.” He will continue to cook at both restaurants, with Loma open for dinner only Wednesday to Sunday and lunch and dinner on Saturday and Sunday. Will Oakley, Managing Director, of Cameron House said: “We are delighted to welcome back Graeme Cheevers and collaborate with him on this exciting new venture. Graeme began his Cameron House journey in 2009 as Head Chef, and his passion for exceptional cuisine, commitment to excellence, and a deep understanding of the resort makes him the perfect partner.” * Loma will open at Cameron House in April 2025 for dinner only on Wednesday to Sunday, and lunch and dinner on Saturday and Sunday.

50% off opening deal SoBe Burgers, the Miami-style smash-burger brand, is celebrating its arrival in Edinburgh on 14 February by offering a free burger to the first 50 customers and 50% off burgers for the entire opening weekend. Located at 75 Lothian Road , this will be the first SoBe Burger in Edinburgh, available for both sit-in and takeaway. Founded in London in 2019, SoBe Burgers has quickly become the fastest-growing burger brand in Britain, with 11 sites and 200 delivery outlets across the UK. SoBe (short for South Beach, Miami) is renowned for its smash burgers, a technique discovered by friends Tom and Alex in Miami. A smash burger involves pressing the beef patty onto a hot griddle or skillet, creating a crispy, caramelized crust while keeping the inside juicy and flavorful. Signature burgers include: Truffle Cheeseburger : Two beef patties, melted cheese, crispy onions, crunchy dill pickles, and umami truffle mayo. Confit Garlic Cheeseburger : Two beef patties, melted cheese, crispy onions, and confit garlic mayo. BBQ Cheeseburger : Two beef patties, melted cheese, crunchy dill pickles, and smokey BBQ mayo. Green Chilli Cheeseburger : Two beef patties, melted cheese, pickled green chillies, and spicy chilli mayo. Signature sauces include garlic confit, truffle, and green chilli. There are vegan versions of all burgers and a selection of chicken burgers made with crispy buttermilk-coated chicken tenders. They also offer seven different types of fries, including Truffle Fries served with truffle mayo, crispy onions, and chives, and Cheeseburger Fries served with aged beef, cheese sauce, ketchup, mustard, and pickles. The full menu is Halal-friendly. The opening offer runs from 5 pm on 14 February until 1 am on 17 February . SoBe : 75 Lothian Road, Edinburgh, EH3 9AW Open until 3 am on weekends  and 1 am on weekdays , SoBe Lothian Road is set to be the go-to place for a late-night burger, with 20% off after 11 pm  every day. Don't forget to leave your mark on the giant DIY sticker wall. If you're craving your SoBe burger fix from home, it's also available through Deliveroo and Uber Eats.

Reviewed by Fiona Richmond, Head of Regional Food, Scotland Food & Drink Like me, if the name Elizabeth David brings a sense of awe and admiration, then this book is for you. First published in 1950, it has been 30 years since A Book of Mediterranean Food  was available in hardback. But now, thanks to Anne Dolamore of Grub Street Publishing (and a fellow member of Les Dames London, a philanthropic association that supports women in food, drink and hospitality), this treasure is back in print as a facsimile edition. The cover alone, beautifully illustrated by John Minton, instantly transports you to sunnier climes, to a balcony with seafood, salad and wine, overlooking the sea—a taste of what’s to come inside. In her introduction, David says “ The cooking of the Mediterranean shores, endowed with all the natural resources, the colour and flavour of the South, is a blend of brilliant improvisation. The Latin genius flashes from the kitchen pans” And those colours and flavours jump from the pages that follow, in a way that has influenced so many luminaries of the food world that we know today, from Jamie Oliver to Jeremy Lee. She brought sunshine into kitchens and inspired the world with ingredients which, way back in the ‘50s were nothing short of exotic, from the now ubiquitous olive oil, pistachios, almonds, aubergines, tomatoes and goat's cheese.  It's hard to imagine what a revelation it was back then to read of such ingredients, but also a way of eating, focused on the sheer pleasure of dishes bursting with local flavours unique to varying parts of the Mediterranean, from Italy and France to Turkey and Greece.  In under 200 pages, David talks us through all manner of courses and ingredients – soups, eggs, fish, meat, salads preserves and more – from across this diverse region, with recipes inspired by local specialities and traditions as well as her own culinary experiments during her travels. But it’s the stories and anecdotes, too, that will bring joy, too. She describes travelling some distance to a hotel restaurant in France, renowned for its cookery. Arriving when service was ending, she explains: “The landlord and lady in the kitchen said that we were unfortunately too late for a proper meal, but they would see what they could do for us”. And what they did indeed: 11 dishes effortlessly appeared on the table including omelette nature; jambon du pays’; ris de veau blanquette; fromage Roquefort and poires. " We can imagine such a scene and may have similar, fond memories of being offered hospitality like that, when the kitchen is closed but the owners still have such an innate desire to feed us wonderful food. Moments like that never leave us. We all owe David a great debt. So, when you are next tucking into a Mediterranean feast at home, or in your local favourite restaurant, think of her and what she did to bring vibrant, sun-soaked flavours to our tables. And if you get your hands on the book, pour a glass of wine, rustle up an omelette and immerse yourself in her evocative words. *** Copies of the book can be purchased from Grub Street at £14.99  https://grubstreet.co.uk/product/a-book-of-mediterranean-food/

Deanhaugh Street, Stockbridge Sotto means ‘under’ in Italian, and this new trattoria is located beneath the eponymous establishment’s wine bar or ‘enoteca’ on Deanhaugh Street in Stockbridge. The double-storied building, with its terracotta exterior walls and green awnings, resembles an Italian eatery you might find in London, New York, or Rome. The colour scheme exudes Italian warmth even on a chilly February evening and is full of promise. It’s the brainchild of James Clark, the former general manager of Divino Enoteca, with support from chef Francesco Ascrizzi, whose pedigree includes Divino Enoteca, Mono, and Tipo, among other esteemed Edinburgh kitchens. L to R - Davide Traverso, Francesco Ascrizzi, James Clark When I visit, I am initially seated in the busy upstairs enoteca where boldly coloured prints adorn the walls. I want to try the Salami and the Formaggi with honey and oat cakes. However, upon arrival, my friend informs me that we are going downstairs to the restaurant due to a wine-tasting event in the bar. We have a charming private dining space and enjoy the Italian way of eating - snacks, antipasti, primi, secondi, and dolci. One of the most daring dishes I have seen on an Edinburgh menu catches my eye, and I immediately order the deep-fried artichoke. There is no gilding of the lily here; this impressive vegetable covers my plate, its charred leaves clawing upward. Accompanied by a wedge of lemon and anchovy dressing, this is authentic, delicious, and honest food. Our table is further graced with Focaccia and Trapanese Pesto (tomatoes, almonds, pecorino), so tasty that one small bite satiates. Carciofo alla Giudia - Deep fried Artichoke, Lemon, Anchovy Dressing Kevin and Connie have Spaghetti ai Gamberi and Lamb Ragu, respectively. I sneak some tasty forkfuls; the spaghetti is made with an intense stock while Connie’s Ragu is deliciously meaty and satisfying. Nebbiolo, and other wines from Piedmont alongside Pecorino complement our meal. Monkfish for the main course is a beautifully cooked robust fillet served with what we think is a too-rich, too-heavy creamy velouté. A crown of feathery tempura samphire, however, is a touch of genius. Then comes Fig and Walnut Gelato, a simple, classy dessert. Sotto stays true to its roots, serving earthy food where produce is appreciated. This is exemplified in Kevin's Nduja breaded Pork Chop, Mustard Mayo. Service is attentive and friendly throughout, with hands-on oversight from James. There is a genuine desire to please the customer. The place buzzes upstairs and down, creating an ambiance befitting a trattoria. Return visits are guaranteed. Sotto, 28-32 Deanhaugh Street, Edinburgh, EH4 1LY.

40 + tour dates What would you order for your last meal? Steak and Chips, Caesar salad on the side and a big wedge of Tiramisu for dessert. I reckon after that you’d be ready for the big sleep.   What is your favourite restaurant? So tough to narrow it down to one but I’ll probably say The Outsider in Edinburgh. The food is fantastic and I’ve just had a couple of really special occasions there. Plus in the right seat, you get a pretty spectacular view.   What is your favourite bar? I love a pub that has personality and feels like it’s been there a long time. A personal fave of mine is ‘Teuchters’ in the West End.   Most memorable holiday meal? My fiancee and I sat at a little marina in Sorrento, Italy last year and ate amazing seafood and antipasti and they kept refilling our wine glasses which helped.  The combination of simple food and the setting was incredible.   Who would you most like to go out to dinner with? I reckon someone like Conan O’Brien would be fun. Someone who’s worked with every famous person you can think of. Plus I’m sure he could sort the bill with no issue. Connor sold out at the fringe last year Who would you most like to go drinking with? I love music, comedy and people with interesting lives so I reckon if you got Billy Connolly and Ozzy Osbourne around a table you’d be in for a laugh. What is your most memorable childhood meal? Homemade soup. Hands down. Chunky veggies and big flakes of ham hough, my parents always have a pot on or a batch in the freezer. A proper cure-all. As my Dad would say “sticks to your ribs”.  What is your ‘go-to’ quick supper? I’m a terrible nighttime snacker and one of my faves before bed is a couple of slices of toasted fruit loaf with loads of salty butter. And a cuppa of course. What is your top food hack? Packet ramen noodles are only ever three of four added ingredients away from a cracking lunch. My favourite is adding some chilli oil and peanut butter to the sauce. Then add a fried egg and some spring onion on top. Come on. Who is your food hero/shero? This is a bit mushy but genuinely my fiancee Addison, I was a bit of a picky bugger when we met but she forced me to be more adventurous with food and now I’ll eat/cook anything.   What is your favourite Edinburgh meal of late? The best meal I’ve had in Edinburgh recently was at ‘Lucky Yu’ genuinely blew me away with how tasty everything was. I’ll be back soon.   What is your comfort food or guilty pleasure? I have been known to do serious damage to a tub of Ben & Jerry’s ice cream. The banoffee one specifically. Connor will be performing across Scotland in January and February at: 29 January Inverness Eden Court 30 January Stirling Tollbooth Auditorium 31 January Perth Theatre 01 February Aberdeen Music Hall 02 February Edinburgh Lyceum Extra dates online at www.connor-burns.com

Peshwari Naan I had forgotten about this unassuming Nepalese restaurant located near Haymarket. Tucked among the outlets on West Maitland Street, Khukuri might be easily missed despite its distinctive Gurkha blade insignia. A suggested visit, however, sparks memories of rave reviews from the past. How had Khukuri escaped my radar?   I suppose too often I am influenced by press releases and covering what’s new. The people frequently know better though, which is evident by the punters filling Khukuri on a Friday night. It feels as if it’s their go-to restaurant; and platters of heaped food land on busy tables all around.    It’s a no-frills long room but as my friend Kerry says: “If it ain’t broke ….”   First up for our group is a pickle tray with snappy poppadoms and the fresh, vibrant flavours set the tone for the evening. Mint, onion, tomato, mango, and lime all shine. Lamb Everest Next, a tray of momos arrives. These steamed dumplings, considered the unofficial national dish of Nepal due to the region’s Tibetan cultural influence, are stuffed with minced pork flavoured with garlic and ginger. They come with a tomato-based dipping sauce .    Now comes the main course, and decision-making is difficult. I notice that the ‘Namche’ in the specialty dishes section of the menu mentions the herb Jimbu, which is new to me. It is a cross between onion and chives with a strong kick. Intrigued, I decide to try the Lamb Everest this time, saving the Namche for future visits. The gravy has yogurt, tomatoes and fenugreek and is medium hot. My friend’s curries have a unique mix of herbs, spices and ingredients. There is no easy reliance on chilli and garlic at Khukuri unless you want it as with my friend’s Chilli Garlic Chicken!    A mushroom pilau has separated grains and plentiful fungi but the Peshwari naan steals everything; its gentle coconut sweetness is married with warm savoury bread with a tattie scone-like softness. Food of the gods!   In these budget-biting times, Khukuri is a reasonably priced choice with distinctive, Nepalese food.    The Khukuri - 8 West Maitland Street (near Haymarket Station), Edinburgh EH12 5DS. Tel:  0131 228 2085

Available from today Holyrood Distillery has launched the first release in a new series of single malt whiskies designed to showcase its experimental and flavour-first approach to spirits with Re-Rack #1.  The Re-Rack Series allows the creative team at Edinburgh’s urban distillery to experiment with maturation and continue to push the boundaries in flavour innovation. With only 227 bottles, Re-Rack #1 will be available from Holyrood's online store and select specialist whisky retailers.    Distillery Manager, Calum Rae, said,  “We’re kicking 2025 off with a belter of a whisky. Re-Rack #1 is the first in an exciting new series which lets us play with different casks and explore maturation in a way we haven’t done before. Quite often we’re known for experimenting with yeasts in our single malts but this series is all about the casks. We’ve cut the flowery language, we’re not talking about finishing or double maturation, we’re simply moving the liquid to a second cask, or re-racking, to bring in different characteristics and amp up that flavour.” “We used Distiller Yeast DY502, which produces a light and neutral flavour profile but with subtly fruity and cereal-like qualities. Once this delicious wash is distilled we mature it in a first-fill bourbon cask then re-rack in a rum barrique and you get Re-Rack #1.”   Founded in 2019, Holyrood Distillery is dedicated to producing spirits that are truly worthy of Scotland’s capital city and its proud past as a brewing and distilling centre. In October 2023, the urban distillery launched its inaugural single malt, Arrival, one of Edinburgh's first single malt whiskies in a century.    Re-Racked #1 is priced at £75 and will be available at  https://holyrooddistillery.co.uk/shop/ , in the brand home and  select specialist whisky retailers.   For further information on the full product range and newsletter subscription, visit https://holyrooddistillery.co.uk/

Hoi An is a new restaurant at Bruntsfield Place and a sibling to Pho Viet on Dalry Road and Vietnam House on Grove Street. It’s a large space with lots of covers but manages to feel jolly and homely due to bright, patterned fabrics, multicoloured lanterns, warm service and comforting broths and curries. The cultural decor sets the tone for the food with Hoi An being a perfect choice as a place for me and the girls to catch up on a frigid January day following the festive break. We are hungry and happy to see each other so we probably over-order but there are no leftovers! I start with a Papaya Salad with Prawns: shredded papaya, carrots, herbs, and peanuts dressed in fish sauce and lime. It is a healthy, generous, uber-fresh dish which could double as a quick lunch if passing. I enjoy heaping the salad on the large, wavy-edged prawn crackers. Next to me, Adele has fishcakes, and she comments on their lightness, Eleanora has spring rolls and Kerry has a crispy rice flour pancake. We eagerly swap and share spoonfuls of food in the convivial setting.  I can’t see past the Duck Sunset Curry for my main course. It arrives in a cute clay pot and I am pleased by slices of crispy meat in a fragrant sauce thick with coconut, sweet potato, and lemongrass. On the table is also a large cast iron platter of sizzling ‘Shaking Beef’, Seafood Pho, the traditional broth that is considered by many to be the national dish of Vietnam and a creamy Chicken Curry.   It is not an ice cream day, so we have a dessert of black sticky rice, yogurt and three spoons. Eleonora likes the mix of sweet and sour flavours here. Vietnamese drip coffee, honey and lemon tea, Pinot Grigio and pots of jasmine tea also grace our table.   This is food to warm the cockles and it complements our mood; we feast joyfully and particularly like that we are indulged to sit as long as we like over our Saturday lunch. I am sure there will be referrals and repeat bookings from our group. Hoi An doesn’t break the bank either as we paid £38 each with a tip included. Hoi An - 4-5 Bruntsfield Place, Edinburgh, EH10 4HN - 0131 629 0870  Open Monday - Sunday noon - 10 pm, last orders pm.

Ownership will be transferred One of Edinburgh’s best-known neighbourhood restaurants has announced its closure following the transfer of the business to The Pantry. Honeycomb & Co, an award-winning modern eatery in the city’s Bruntsfield area, closes January 19th.  The business will then be run by Peter & Steph Borgen-Nielsen, owners of Pantry Edinburgh and two Hula Juice Bar locations in the city centre. All Honeycomb & Co. staff will transfer and continue employment under the new ownership. Commenting on the news, Honeycomb & Co. Executive Director Ian D’Annunzio-Green  said, “I’m incredibly proud of what we’ve achieved since opening in 2017.  The team and I have built a community of loyal regular customers and have supported local businesses, charities and independent suppliers over that time. We successfully navigated the Covid lockdowns and so many other challenges familiar to those in the sector, and we will be closing our doors with the business thriving and still operating at its very best. Peter and Steph have decades of experience in hospitality and I’m delighted to see our sunny Honeycomb corner re-open as Pantry Edinburgh. My fantastic team of busy bees will make the move to become employees of Pantry and they will be looking forward to welcoming familiar faces back once the doors re-open. I’d like to thank our customers, suppliers and partners and of course my wonderful team for their commitment, energy and enthusiasm over the years. I wish Peter and Steffi every success when they take over the reins at 1 Merchiston Place.” Steph Nielsen , Operations & Growth at Hula Group said, “We are honoured to take over such a cherished part of the community. Ian and his team have created something truly special and we’re excited to continue that legacy as Pantry. At Pantry, we’re all about amazing fresh food and creating spaces where people feel welcome and have a great experience. We’re delighted to welcome the Honeycomb & Co team into the Pantry family and look forward to working with them to bring our signature brunch and coffee experience to Bruntsfield. To Honeycomb’s loyal customers – we can’t wait to meet you and continue the warm, vibrant atmosphere you love." Honeycomb & Co is open as normal until Sunday 19th January 2025, with a special menu bringing back some of the eatery’s classic dishes that have become firm favourites with their customers over the years.