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The Herald Scotland
4 days ago
- Business
- The Herald Scotland
Why are there so many Michelin Star restaurants in Leith?
Though the new home of his eponymous restaurant was far from reaching the 'fine-dining hotspot' status it enjoys today, Wishart felt drawn to the waterfront he had visited often during his childhood. Pictured: Former Herald Magazine chef and Michelin Star restaurateur Martin Wishart (Image: Newsquest) 'I've always liked Leith,' he tells the Herald when asked what prompted him to lay his roots for Restaurant Martin Wishart outside of the city centre. 'The architecture, especially around The Shore itself, reminded me of my time spent working abroad, and there were already a number of good restaurants in the area. 'But, they were mostly bistros or fish-focused places rather than the fine dining mix you'll find today.' As of 2025, included in this mix are a whopping total of three Michelin Star restaurants, a Bib Gourmand and a two AA Rosette restaurant amongst cafes, bars, and even Scotland's only five-star 'luxury floating hotel'. And while this year has seen chefs Stuart Ralston of Lyla and Rodney Wages of Avery bring two new awards to the city centre, it's now impossible to ignore the sheer star power of Leith. 'The change didn't happen overnight,' Wishart continues. 'There were a few great restaurants which opened up and then sadly had to close during our first years in Leith. 'Back in 2001, there were no Michelin Stars in Edinburgh, but we were fortunate enough to be awarded one then and to have retained it since. 'Then Tom [Kitchin] opened up and got his star months later, and in recent years, Sam Yorke at Heron has been awarded his. 'Given how small Edinburgh is in comparison to London, it's very impressive that over the past 24 years the city's total of Michelin Stars has risen to seven. 'But the fact that three of those seven are located within 300 metres of each other in Leith is amazing.' Pictured: Heron chef Sam Yorke earned his first Michelin Star at the age of just 25 (Image: Heron) Even for Wishart, who has had a front row seat for the changes the area has undergone in recent years, it's difficult to pinpoint the main catalyst for Leith's evolution into an exciting hub of food and drink businesses. 'The reputation of Leith's restaurants definitely helps to attract people to the area, but on top of that, I would say it's easier to find accommodation and less expensive than the city centre,' he says. 'There's good nightlife too, and the bonus of being able to jump on a tram down the road from Edinburgh. 'And it's no longer just the picturesque Shore; the whole area itself has expanded since we first opened. There are so many fantastic places on Leith Walk, including bakeries, shops and cocktail bars. 'All the sorts of places you would only have seen in London before can now be found in Leith, just on a smaller scale. 'That's very encouraging for the future. I love seeing younger restaurants opening up and will always try to meet the chefs.' Pictured: The tram route on Leith Walk (Image: Gordon terris/Herald&Times) One such chef confidently making her mark on the Edinburgh food scene is Great British Menu star, Roberta Hall-McCarron. Having worked in professional kitchens since the age of 16, she later moved to Burj Al Arab, Dubai, before returning to Scotland to work at Michelin-starred, The Kitchin, on Leith's Commercial Street. She was then offered the opportunity to be on the opening team at Castle Terrace by Dominic Jack, where she remained for six years, three of which were spent as head chef. Alongside her husband, Shaun McCarron, she now owns The Little Chartroom, Eleanore and Bib Gourmand awarded, Ardfern, all located in Leith. Pictured: Roberta Hall-McCarron, chef-owner of Ardfern, The Little Chartroom and Eleanore (Image: Supplied) 'At this point, I've spent most of my adult life working in Leith,' she said. 'In the last 15, 10 or even five years, you can really see how the area has changed. 'It's so nice to be able to live here with my family now and walk to all three of our sites. 'The sense of community is one of the reasons we decided to move back many years ago and set up our first business. 'Edinburgh has so much going for it, and it's a really exciting place to be.' When talk turns to Hall-McCarron, Wishart hails The Little Chartroom as a 'fantastic restaurant', noting how she and husband Shaun have nailed the tricky task of working both front of house and in the kitchen before moving on to praise more of his fellow neighbours. Pictured: Chef Barry Bryson of Barry Fish (Image: Newsquest) 'Barry Fish from chef Barry Bryson is one of the newest restaurants to open, and I think he will do extremely well,' he muses. 'Then there are the ones who have been there for years, like Fishers, The Shore Bar, The King's Wark or Domenico's, a small plate Italian place. 'It's a good balance of long-established and new businesses.' Read more: A wave of new businesses opening in Letih has not escaped the watchful eye of acclaimed Scottish chef Dean Banks, who late last year also announced plans to open a sister restaurant to his Edinburgh city centre venue, Dulse, on Constitution Street. 'Leith has been a great location for fine dining for over a decade; however, I feel over the past five years it's changed even more thanks to a number of independent restaurants opening,' he says. 'There also seems to be a lot more investment in the area because the city centre is becoming oversaturated with its food and drink offerings. 'Leith has a village community feel, and everyone wants to help each other down there. "That's something I didn't realise until I opened my own restaurant there.' Quizzed as to what he believes has attracted so many accomplished restaurant teams to the area, Wishart echoes sentiments shared by both Banks and Hall-McCarron. 'All of the chefs get on," he confirms. 'If anyone needs anything, say, for example, your supplier has been unable to deliver something crucial, you can pick up the phone knowing that someone nearby will be able to help 'This sense of community among chefs is something I had never seen when working in London. 'It was very much what happened in your kitchen stayed in your kitchen.' This welcome change in attitudes could well hold the key to why Leith has seen so many thrive over the past decade. And while Wishart celebrated retaining his star alongside The Kitchin and Heron this February, he hopes that Michelin turning its spotlight on Scotland at this year's ceremony will have an ongoing ripple effect for the country's food and drink scene, attracting ambitious young chefs to follow their passion in cities like Edinburgh rather than overseas. 'It was great to see Edinburgh's success with this year's Michelin Stars,' he says. 'If anyone is fortunate enough to win a star, I like to think I'm the first person there to congratulate them with a bottle of champagne. It's such a special moment for a chef. 'The Michelin ceremony being held in Glasgow, and two new stars for Edinburgh, has put a real stamp on Scotland. 'When I was a young chef, sadly, I couldn't find the sort of kitchen I wanted to work in, so I ended up going to France and London because the quality of training was far better. 'That's not the case anymore. 'The chefs who have trained in kitchens elsewhere are now passing their knowledge on to the next generation in Edinburgh, meaning that they can stay and work in the city.' In the future, Mr Wishart says he would like to see Scotland further invest in its young talent and suggests there is scope for a cookery programme designed for school leavers who might not be financially equipped to enter a minimum wage job position that is often standard of the hospitality industry. As for his own work, it seems the secret to success at Restaurant Martin Wishart continues to be simply focusing on the here and now. 'When we first opened the restaurant, we didn't have a lot of money,' he recalls. 'With the help of my family, I decorated the kitchen myself, and we very much built the business from the ground up. 'Since then, my focus has always been on running the restaurant on a day-to-day basis. 'I've never thought much more than a week ahead, but I think that's how more chefs work. It's all about this morning's ingredients and the day's menu. 'But there's such a community of chefs, customers and foodies here in Leith, and that shows so much promise. 'It's quite a special spot to be in'
Edinburgh Reporter
04-05-2025
- Business
- Edinburgh Reporter
The Leddie Launches Seasonal Summer Menu Showcasing the Best of Local Produce
The Leddie, the award-winning boutique retreat in Aberlady, has unveiled its seasonal summer menu. Drawing on the rich bounty of East Lothian's local larder, the new seasonal selection highlights locally sourced ingredients and fresh, vibrant flavours. From garden-grown herbs to locally sourced seafood, the menu reflects The Leddie's continued commitment to sustainability, quality, and culinary excellence. The menu ranges from light lunches in the beer garden to hearty post-golf dinners. The Leddie team has expertly designed the seasonal menu to cater to all tastes and occasions. The Leddie's AA Rosette restaurant invites guests to savour the season in true East Lothian style. Highlights include vibrant summer salads such as a classic Caesar with a choice of chicken or prawns, and a daily rotation of fresh seafood specials sourced directly from nearby shores. The centrepiece of the summer kitchen is The Leddie Grill, where guests can enjoy premium cuts from award-winning East Lothian butcher, John Gilmore. A selection of vegetarian and vegan dishes also features prominently, including seasonal asparagus, pea and wild garlic pappardelle with parmesan, and The Leddie Falafel Burger, served with baby gem, tomato, gherkins, harissa mayo and fries. The beer garden offers the ideal setting to soak up the long, light Scottish evenings, perfect for casual al fresco dining or drinks with friends. Located just 30 minutes from Edinburgh, it is a coastal escape 'that feels a world away'. Robert Clark, General Manager of The Leddie, said: We're incredibly proud of what the team have created for this year's summer menu. At The Leddie, we believe in championing local producers and letting seasonal ingredients speak for themselves. This new menu celebrates the region's best – from the fields, the coast, and everything in between. Whether it's a relaxed lunch in the garden or dinner after a day on the links, we're proud to offer something for every guest to enjoy.' Like this: Like Related
Daily Mirror
30-04-2025
- Entertainment
- Daily Mirror
Win a two-night stay and spa treatments at Oulton Hall Hotel, Spa and Golf Resort.
If you're in the mood for a relaxing getaway we've got the perfect prize - a two night luxury retreat at a stunning countryside spa. The lucky winner and their guest will receive a two night stay at Oulton Hall Hotel, Spa and Golf Resort, with breakfast on both mornings and dinner at the hotel on one evening, plus a 50-minute spa treatment per person. The magnificent 18th century mansion will transport you into a world of luxury and leisure, just five short miles from the city of Leeds - making it perfect for a relaxing, countryside getaway with a vibrant city nearby. Oulton Hall has something for all interests, whether that be a glorious stroll through nature in the landscaped gardens, a round of golf on the highly acclaimed 27-hole golf course, or a serene experience at the hotel spa with ELEMIS treatments, indoor pool, sauna and steam room. For the foodies, delicious dining is available at the AA Rosette award-winning restaurant, with Afternoon Tea with all the trimmings, a definite highlight. The rich and vibrant city of Leeds is just five miles away, alive with shops and shows, museums and art galleries, adrenalin-filled adventures and new places to discover. The majestic Yorkshire Dales National Park is also a short drive away. The resort is the perfect place to relax in the countryside and enjoy some fresh air and splendid scenery, so be sure to enter our competition to be in with a chance of winning! You can enter the competition below, or click HERE if you can't see the entry form.
Edinburgh Reporter
28-04-2025
- Entertainment
- Edinburgh Reporter
Barry Fish: Where ‘Barry' truly means good
Seventeen years ago, The Shore was my regular stomping ground when I worked for a PR agency in the area. Back then, I frequented sandwich bars rather than the Michelin-starred restaurants that now line the shoreline. How times have changed! The Shore has become Scotland's premier dining destination, boasting three Michelin stars, a new Michelin Bib Gourmand, and even a two AA Rosette restaurant aboard Scotland's only five-star luxury floating hotel. It was high time I hopped on a tram to revisit this thriving coastal neighbourhood, specifically to check out Barry Fish, the latest addition to Leith's impressive culinary scene. The 'Barry' in 'Barry Fish' comes from the Scottish word for 'good' – the website playfully notes it's 'a Scottish word for good, also a man's name.' Having followed Chef Barry Bryson's career for years, I can attest that Barry is indeed not only a good man but an exceptionally good chef. After more than 14 years as an international specialist events chef, Barry has now established his permanent home in what's been dubbed Edinburgh's 'coolest neighbourhood.' His impressive resume includes cooking for the British Embassy in Uruguay and collaborating with luxury brands like Chanel, Louis Vuitton, and Rolls Royce. His client list features notable names such as TV chef Nigel Slater and artists Tracy Emin and Anya Gallacio – achievements proudly displayed on a wall of framed prints and newspaper articles near the restaurant's loos. My connection with Barry dates back to 2012 when he catered events at a law firm where I worked and ran the café at Jupiter Artland, a hidden gem of a sculpture park outside Edinburgh. I've even had the privilege of cooking for him and his partner Robin – and they lived to tell the tale! A fish restaurant wouldn't normally be my first choice, given my fish and seafood allergy. However, friends who were quick to try Barry Fish assured me the menu included plenty for non-fish eaters, specifically recommending the croquettes and 'The Big Pie.' The 34-cover restaurant and bar's exterior is understated, occupying what used to be part of Mimi's cake house. My window seat offered prime people-watching over the bus stop outside while I waited for my dining companion. There's even a private oval table curtained off near the back where diners are welcome to bring their dogs. The interior, designed by Barry's husband Robin with their friend Kay Bennet, creates a sea of calm that mirrors the Water of Leith flowing just outside. The open-plan kitchen allows diners to watch Barry and his team – Robbie Johnstone and Tom Pethwick – at work. The glamorous and efficient restaurant manager Manon (sporting a beautiful green silk charity shop find) commands the front of house with impressive skill. We deliberately staggered our order, only requesting mains after finishing our starters. I have an aversion to being rushed while dining, preferring breathers between courses. The staff warned this might cause delays as dishes are cooked to order, but we were happy with a more relaxed experience. As predicted by my friends, my choices hit the mark perfectly: Pork Confit Croquettes with rouille, a garlicky, mayonnaise-like sauce from Provence, France, known for its spicy, rust-coloured appearance from the Big Snacks menu, followed by The Big Pie – a rich, intense beef cheek Bourguignon with pancetta, accompanied by perfectly chargrilled hispi cabbage and tender stem broccoli. My companion's whole seabass with shrimp chicken butter was reportedly 'something else'. Though thoroughly satisfied, we shared the Marmalade Ice Cream for dessert – one of only three sweet options. Barry later revealed this is made by combining homemade Seville Orange Marmalade with vanilla ice cream and brûléeing the top, creating a delightful balance of flavours and textures. In Barry's own words: 'Barry Fish is designed for everyone. We are not a special occasion restaurant, but we do want to be a special restaurant. It's about creating something that fits well with a community of diners – that's who I am.' I couldn't have summed it up better myself, even as a non-fish eater. Barry Fish is certainly living up to the hype generated by those lucky enough to secure a booking. In Leith's increasingly star-studded dining scene, it manages to be both special and accessible – much like the man himself. Barry Fish is located at 62 Shore, Leith, Edinburgh To Book – 0131 6250 000. Instagram – Facebook – Photo credits: Nicholas Elliott (Cromeans Productions) and Kerry Teakle. Like this: Like Related
Yahoo
14-03-2025
- Yahoo
Holiday cottage in Cromer wins tourism award
A cottage in Cromer that was once a schoolmaster's house has been crowned the winner of a regional award. Jerry and Andrea Foulkes proudly accepted the Self-Catering Accommodation of the Year prize at the Suffolk and Norfolk Tourism Awards 2025. The couple have been the proud owners of North Cottage Cromer for the past six years after buying the property in 2018. North Cottage Cromer beat Suffolk Escapes and East Ruston Cottages (Image: Belle View Guest House and Cottage) "It has been really invigorating for us,' Mr Foulkes said. "As we have been preparing for the new season we have had a spring in our step." The six-bedroom house just a four-minute walk from Cromer Pier went head-to-head with Suffolk Escapes and East Ruston Cottages. As the cottage has won the regional award, it automatically gets put through to the national Visit England Awards in June. READ MORE: Quintessential village pub scoops AA Rosette This year the cottage will see international bookings from Australia and America which is helping to put Norfolk ''on the global map'' (Image: Jerry Foulkes) "Lots of people have been in touch which has been lovely, it's hard to know who's more thrilled about it us or the guests,' Mrs Foulkes added. "We are just one house and we are working alone in our own little bubble so this kind of validation is fantastic. "It has really enhanced the profile of the building through hits to our website and social media."
