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, sage-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 olive oil fruit cakes, sea salt and chocolate vanilla cookies, amaretti biscuits and fresh cream chocolate ganache. Available for sit in or take away.
On Friday and Saturday nights, we open our doors for fresh pasta by our guest chef Andrew McHarg of Fresca. Sample dishes include agilo e olio, porcini carbonara, chilli squid tagliolini, vanilla pannacotta with strawberries and olive oil plus tiramisu. Free corkage on BYOB, table bookings and walk-ins welcome.
"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
Our supperclubs are intimate, communal evenings that bring people together over interesting, seasonally-led dishes.
Spaces book up quickly, so it’s best to keep an eye on our instagram for details of any upcoming dates.
30th January, 7pm. Guest supperclub at Smith & Gertrude. 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 the weekday-suppers feature for Liz Earle's wellbeing magazine.
friday and saturday Nights
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 espresso cup and larger tea and coffee cups with accompanying saucers available for purchase.
Espresso cup and saucer £24
Larger cup and saucer £28
Please message us if you’d like to 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, wooden spoon carving with Jasper Hamlet, and Andrew McHarg of Fresca pasta.
Thursday 6th February, 7pm. Pasta demonstration and supper with Andrew McHarg of Fresca. £55. SOLD OUT.
Sunday 31st March, 6pm. Spring Floral Workshop with Anna Forrest of Blooming Routes. Booking coming soon.
Details for upcoming 2019 workshops available soon.