Peter Simpson
Head Chef & Owner
Fifteen years in professional kitchens. Nine of them at a level where the details matter. Trained at Edinburgh New Town Cookery School in classical French technique, then sharpened in some of Edinburgh's best kitchens, including stages at Michelin-starred restaurants where precision isn't optional.
The cooking here is modern and refined, built on classical foundations but not afraid to draw from further afield. Thai, Middle Eastern, wherever the inspiration lands. What you won't find is corners cut. No bought-in shortcuts. No reheated mediocrity. Everything made properly, from scratch, every service.
There's a reason we don't do what every other pub round here does. The fish and chip shops have fish and chips covered. We're here to do something worth driving for.
