Michael Neave Kitchen & Whisky Bar
Mature and distinctly Scottish menu from a young chef in a modern restaurant off the Royal Mile.
In 2012, enthusiastic young chef Michael Neave happened on a vacant premises in a new building down an old close off the Royal Mile. Going on the notion that he was ‘young enough to fail’, he took a leap, took the lease (on his 21st birthday), and brazenly succeeded. His Kitchen and Whisky Bar is a contemporary box, bedecked in soft greens and browns, with an upstairs bar and a basement dining room. The menu plays safe enough to please most, but throws in the odd curveball to jazz things up, like a carrot and lavender purée that accompanies a venison saddle, or a starter salad of baby vegetables atop an unusual red cabbage velouté. It’s a mixed bag, with some over-cooking here and under-seasoning there, but the kitchen succeeds when the food is kept simple: sweet, dilly chunks of gravadlax, or a bisque redolent of seashells and saffron. That the classics fare best may seem surprising from such a youthful chef, but it shows what Michael Neave's restaurant really is; an old-fashioned Scottish fine-diner with a fresh-faced countenance.
Exploring the best of the Scottish larder, Michael Neave Kitchen and Whisky Bar takes inspiration from some of Europe's most luxurious cuisines and some of the finest whiskies available on the market.
Headed by one of Scotland's most promising young chefs, Neave sources from a treasured team of farmers, fishermen, growers and brewers, and ensures all dietary requirements are amply catered for. Already creating a buzz, Michael Neave's first restaurant looks set to pave the way for a glittering culinary career.
Text supplied by third party.
- Private dining: Up to 12 covers
- Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Outdoor tables, Free wi-fi
- Music on stereo: Jazz
- Capacity: 55 (20 outdoors)
- Largest group: 75
- Open since: 2012
- Number of wines sold by the glass: 17
- House wine: £18 per bottle
Reviews & features
21-year-old Michael Neave takes an impressively confident approach to opening his first restaurant29 Jul 2012
Young chef opens Edinburgh restaurant
Michael Neave took a different approach when he launched his first restaurant six weeks ago. There was no loud, proud social media campaign, no advertising and no worrying about not being full from day one. Instead he’s relying on word of mouth to…