The family behind the Timberyard restaurant in Edinburgh has opened Montrose, a new restaurant and wine bar, in the Abbeyhill area of the city, The Caterer has reported.
The newly launched Montrose restaurant will offer a unique dining experience with a focus on seasonal and locally sourced ingredients.
The Radford family, which opened the Timberyard restaurant in 2012, won its Michelin star in 2023.
The new opening expands their gastronomic footprint in Edinburgh. The new venture is housed in one of the city's earliest public houses, dating back to the 1800s.
The location provides a two-tiered dining space. The ground floor features a 40-cover wine bar, while the first floor houses a dining room with seven tables.
Jo Radford was quoted by The Caterer as saying: “With a first Michelin star under our belts at Timberyard and the launch of our new restaurant and wine bar at Montrose, 2024 looks set to be a really exciting year for our entire team.
“Over the last 10 years, Timberyard has always aimed to be at the forefront of both Scottish and British dining. We are committed to evolving this lasting dining legacy at Montrose with the continued support of our talented chefs and wider team.”
Montrose's culinary direction is helmed by head chefs James Murray and Moray Lamb, with Adam Bennett managing operations and Murray McDougal overseeing the drinks and bar.
The team is committed to showcasing the best of what the region has to offer, from wild game and rare breed cattle to foraged greens and organic produce.
Guests at Montrose can enjoy a four-course set menu or choose from a variety of classic European dishes.
The wine bar, which can accommodate up to 30 guests, will serve a selection of European-inspired small plates and a three-course lunch menu.
The Radford family will be actively involved in Montrose's day-to-day operations to ensure the continuation of their culinary philosophy, the Scottish Field noted.
Montrose will offer an exclusively capsule-free [with unnecessary packaging removed] and organic wine list.
