Founded by cookbook author Jess Elliott Dennison, our weekly-changing menu follows the seasons and Scotland’s best produce.
Breakfast starts at 8am with freshly-ground Obadiah Collective coffee, Pekoetea loose-leaf tea, roasted fruit jams and citrussy curds on sourdough toast, sage-fried and dill-scrambled eggs, bay-roasted cherries, strained yoghurt and toasted nuts.
Lunch begins at 12noon and features hearty grain salads, fresh pasta 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 rye cookies, amaretti biscuits and fresh cream chocolate ganache. Available for sit in or take away.
"In Salad Feasts, Jessica 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
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.
Please email for rates and availability of Jess' food styling work.