TIMBERYARD

"The rustic warehouse aesthetic is the perfect backdrop to an ethos that centres around the local, the seasonal, and letting ingredients speak for themselves. It takes a lot of skill and no little ability to take just a few prime ingredients and produce dishes that are so well defined and satisfying – and the Radford family now have a chef who can do just that. You can warm yourself by the stove in winter or sit in the walled courtyard in the summer. The lovely service team are on the ball and the music’s great too." - Michelin Inspector

"A spectrum of tasting menus in an old warehouse, Timberyard could suit all manner of occasions. Lunch and pre-theatre a la carte for ox tartare with watercress or razor clams with vermouth, then hake or lamb — even if, at the Fringe, every menu and every meal is pre-theatre. If visiting at dinner, choose from four, six, or eight courses, and settle into one of the most comprehensive beer lists anywhere if that’s the jam. One to book, one for a special occasion." - James Hansen

"The first thing that hits you at Timberyard is the sense of space: the high, bright ceilings with nary a tartan or tweed. The atmosphere feels slightly Nordic, a bit like a barn, while echoing its roots as a former timber yard. The restaurant is often booked solid months ahead; it's one of Edinburgh's top restaurants, and for good reason. The menu features top-quality Scottish fish and meat, all sourced locally, with a sprinkling of surprising additions to liven everything up; think, veal sweetbread with seaweed butter or perhaps turbot with herbs. Everything is immaculately presented and the servers are adept at explaining what's before you. Ingredients are sourced from small, local, artisan growers, breeders, producers, suppliers, and foragers; the attention to detail is second-to-none; and the joint is family-run. In a nutshell: an experience to remember." - Caroline Eden