Founded by cookbook author Jess Elliott Dennison, our weekly-changing menu follows the seasons and Scotland’s best produce.
Breakfast starts with freshly-ground Obadiah Collective coffee, loose-leaf tea, roasted fruit jams and citrussy curds on sourdough toast, wild garlic-fried and harrisa-scrambled eggs, bay-roasted fruit, strained yoghurt and toasted nuts.
Lunch begins at 12noon and features hearty grain salads, open toasts with homemade ricotta, warm-buttered Arbroath smokies, wine-braised beans with garlic aioli, plus plenty of pickles and ferments to share with sourdough and butter. Drinks include our preserved-fruit cordials and shrubs.
We bake seasonally-led cakes and pastries throughout the day; roasted berry galettes, almond and rapeseed oil fruit cakes, sea salt and chocolate vanilla cookies, amaretti biscuits and fresh cream chocolate ganache. Available for sit in or take away.
We proudly source from the following producers: Obadiah Collective, Mossgiel Farm, Pekoetea, Phantassie Organics, Shaws, IJ Mellis, Eddie’s Seafood, Company Bakery, Aesop, Borderfields, Edward & Irwyn.
"In Salad Feasts, Jess Elliott Dennison guides you through the art of assembling the perfect meal with over 60 foolproof recipes. From a quick, 10-minute Radicchio, Stilton and Pear salad, to sweetly-charred Anchovy Peppers with Smoky Tomato Beans, each recipe includes substitute ingredient options designed to simplify your salad-making, and all of them will be ready to eat in under 45 minutes."
"The only cookbook I'm using while the weather is this hot". VOGUE
"Cookbook of the month". WAITROSE
"Best cookbook for July" AMAZON
"Gorgeous book" JAMIE OLIVER
27 Elliott's presents Hamish McNeill (food) and Other Side (wine)
£60 includes welcome drink and 7 courses
Coming from East Lothian, Hamish will be cooking a seasonal, Scottish menu. He's currently at The Little Chartroom and was formerly at Dabbous, Timberyard and The Free Company.
Sam from Other Side has a passion for wines from small growers who champion natural methods of production. Previously of Duck Soup, Raw Duck, P Franco and Noble Fine Liquor in London, he’ll be on hand to pour a carefully curated selection of wines throughout the evening.
Summer Supperclub Series at 27 Elliott’s
Our seasonal supperclubs are intimate, communal evenings that bring people together in celebration of Scotland’s best producers and makers.
4 seasonally-led courses by Jess £35.
Drinks pairing to each course by Dominic Wright, owner of natural wine and specialist beer bar Brauhaus £20.
22nd June (SOLD OUT)
5th July (SOLD OUT)
6th July (SOLD OUT)
19th July (SOLD OUT)
20th July (SOLD OUT)
9th August (SOLD OUT)
10th August (SOLD OUT)
16th August (SOLD OUT)
17th August (SOLD OUT)
23rd August (SOLD OUT)
24th August (SOLD OUT)
jess Elliott Dennison
Jess is self-taught in the kitchen, her flavours and straightforward approach inspired by seasonal vegetables and time spent living in Sydney and Bangkok.
Before opening our space here, Jess worked as a food stylist in London on cookbooks, magazines, adverts and TV for clients including Fremantle, Waitrose, Sainsbury's, Pip&Nut, Dorset Cereals, Majestic Wine and Phaidon.
Jess previously worked in marketing as part of Jamie Oliver's retail team, responsible for the chef's 1000-product food and homeware range. She is a regular contributor to modern business magazine Courier and writes recipe features for Liz Earle's wellbeing magazine.
Her next cookbook is being published by Hardie Grant in February 2020.
Our tableware is hand-thrown for us by Claire Henry in Glasgow. Inspired by nature’s organic curves and shapes, each piece is uniquely speckled and glazed.
We have a selection of carafes and tea and coffee cups with accompanying saucers available for purchase.
We collaborate with like-minded creatives to offer a series of evening workshops, including floristry with Anna Forrest of Blooming Routes, coffee cupping with Sam and Alice Young of Obadiah Collective, and Andrew McHarg of Fresca pasta.