A fine-dining neighbourhood restaurant combining the best of Scotland's larder with modern European cuisine.
This is one of those places that seems to get it all effortlessly right. Fusing Scottish ingredients with modern European recipes, New Chapter feels like an old friend, offering a hefty serving of charm and warmth that sees this neighbourhood restaurant playing to a full house many nights of the week. The setting is relaxed with a few theatrical flourishes – the bright high-ceilinged dining area is crowned with gilt cornicing and a spectacular chandelier – and there are two rather lovely private dining rooms in the basement. The menu plots a course through Scotland’s larder with lamb, scallops, salmon and black pudding all putting in appearances. The twist comes in the combinations. Plump cubes of salmon, cured in gin and beetroot, sit in a floral gazpacho of fennel and cucumber. Lamb loins are served on a bed of crushed turnip with kale and balsamic garlic. It doesn’t all work: a fillet of stone bass comes with lemon gnocchi so sweet and spongy it would pass as a dessert. But for the most part this is confident creative cooking that doesn’t crowd out its ingredients with fancy techniques.
- High point: Great food, great atmosphere, great value
- Low point: Great demand for tables, so book ahead
- Notable dish: Roasted Borders lamb rump with Cockburn haggis, crushed turnip, kale and balsamic garlic
- Private dining: 12/20
- Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Wheelchair access, Outdoor tables, Free wi-fi
- Music on stereo: Random playlist
- Capacity: 35 (12 outdoors)
- Largest group: 35
- Open since: 2015
- Number of wines sold by the glass: 17
- House wine: £19.50 per bottle
Reviews & features
Christmas Food Q&A: Matthew Korecki – New Chapter25 Nov 2015
New Chapter serves French food with a Scottish twist, its chef shares some festive secrets
My favourite Christmas ingredient is paprika. I would suggest using espelette paste (mild paste made from peppers from the Basque country) or mild harissa for your stuffing.