From pork to fish, all ingredients we serve at breakfast have been locally-reared. We select organic rare-breed back bacon that has been dry-cured by hand, piece-by-piece, for 8 days. Similarly, we insist that our organic sausages are hand-made using traditional methods. Both come direct from Shaw's Fine Meats based in Lauder in the Scottish borders. As for our smoked salmon, supplied by Hong Kong-born Eddie Kwok, Eddie's Seafood Market, a Marchmont institution.

Monday – Friday: 7am – 10.30am

Saturday & Sunday: 7.30am – 11am

We source local and regional cuisine featuring ingredients farmed, caught or bred in Scotland. From farm or fishery to fork, we trace the provenance of our food, focusing on fresh, seasonal supplies. True to our name, we use charcoal to grill our meat, fish, poultry and game. Across all dishes, the burning embers add an authentic caramelised charcoal flavour. Keeping food miles to a minimum, our chef, Cameron Campbell goes out of his way to create succulent Scottish dishes.

Tuesday to Saturday: 17:30 to 21:30

Enjoy a drink at our bar where you can choose from a range of Scottish beverages.

Everyday: 17:00 to 23:00

Impress your guests by giving them a dining experience they will never forget. Our chef can design a special menu for any private occasion, be it business or pleasure. So whether you are entertaining your extended family or just a couple of key clients, we can create the perfect culinary event for your needs. Our team will also be on hand to make sure everything runs smoothly, allowing you to focus on enjoying your evening.