The Scran & Scallie
Public house with dining in Stockbridge with a strong ‘nature to plate’ ethos and a sophisticated interior.
This review is taken from the current (2016) edition.
On the main drag of affluent Stockbridge, Michelin-starred chef Tom Kitchin’s version of the pub is a very sophisticated one, more like a smart destination country pub than a scruffy local drop-in, but probably just as likely to feature people in muddy welly boots or sleeping labradors on the floor. The cooking is excellent, as are the cuts of beef, the smokiness of the salmon, the size of the oysters and the wobbliness of the espresso panacotta. Attention to detail makes meals here feel like special occasions – even if it's breakfast at 9am on a Saturday or their cut-above-the-rest fish and chips or steak pie. When all the elements come together, the dishes are full of flavours you’ll be describing to friends weeks later. Booking can be tricky or impossible, depending on when you ring, so be prepared to prop up the bar with an excellent Tam Yung martini, made with Diplimático Blanco and Koko Kanu rums shaken with red chilli, fresh ginger, lemongrass and fresh lime juice.
- High point: Staffed by people who love food – and know what to do with it
- Low point: A loud table next door can kill the relaxing vibe
- Notable dish: Bavette steak au poivre and chips
- Provides: Children's portions, Children's high chairs, Wheelchair access, Free wi-fi
- Music on stereo: Background jazz, Scottish, 80s - staff picks
- Live entertainment: Scottish folk duo on Sunday nights between 7.30–9.30pm.
- Capacity: 110
- Largest group: 40
- Open since: 2013
- Number of wines sold by the glass: 40
- House wine: £21 per bottle
Reviews & features
Where to eat: new and notable restaurants for the Edinburgh Festival 201330 Jul 2013
Blackfriars, Field and The Scran & Scallie are among this year's unmissable foodie highlights
Blackfriars 57–61 Blackfriars Street, Old Town, 0131 558 8684, blackfriarsedinburgh.co.uk There’s more than a touch of art school hipness about this stripped-back bar and neighbouring restaurant where a former sous chef to Martin Wishart cooks robust…
There is a place for good food in a pub setting - just don't call it a gastropub22 Apr 2013
Tom Kitchin among those involved in new Edinburgh pub openings The Scran & Scallie and The Vintage
We all love a good pub. Not only are they familiar social spaces but in Scotland we venerate them as stimulating, democratic venues of inexpensive conviviality. When you eat in a pub you eat grub. It’s seen to be elitist – undemocratic, even – to wish…