A fine-dining neighbourhood restaurant combining the best of Scotland's larder with modern European cuisine.
This review is taken from the current (2016) edition.
Since its opening at the end of 2015, New Chapter has established a loyal following by combining good quality produce, skilful cooking and a chilled ambience. The 35 cover upper section is a bright, welcoming space, with exposed brickwork and a cosy alcove with room for two tables. Downstairs features two private dining areas offering specially created group menus. Offering great value – particularly at lunchtime – means diners have flocked in and that this is one place where booking really is essential. The talent in the kitchen is evident in starters that showcase the quality of the ingredients – hand-dived Ullapool scallops combine with pork and black pudding terrine, curried apple and a cider foam to produce an exquisite balance of flavours. Fish options feature prominently among the mains, while beef cheek and ox tongue is enhanced by a bourguignon sauce. Desserts are a thing of beauty, but for the sweet-toothed diner, mandarin cake with chocolate orange ice cream takes some beating. There are good wines offered by the glass or bottle to suit all budgets.
- High point: Exceptional value, particularly at lunch times
- Low point: Peak times booked out several weeks in advance
- Notable dish: Hand-dived Ullapool scallops, warm pork belly and black pudding terrine, cider, curried apple
- 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.