At l'escargot bleu we, as a family, have given lots of thought to our food and now more than ever we are only welcoming the best ingredients into our kitchen. Ingredients that respect the farmer's ethos, the grower's philosophy, the fisherman's respect for the ocean and the cheesemaker's traditional recipe.
We are offering a blackboard 'bistro-style' menu that will evolve and change in response to feedback and demand. These shorter menus will place emphasis on quality and the seasons. We will carry on sourcing from around Scotland and France, always purchasing the best ingredients we can find. We will perform a temperature check on all guests on arrival, and a face covering must be worn when entering/leaving or moving around the restaurant.
We are offering a blackboard 'bistro-style' menu that will evolve and change in response to feedback and demand. These shorter menus will place emphasis on quality and the seasons. We will carry on sourcing from around Scotland and France, always purchasing the best ingredients we can find. We will perform a temperature check on all guests on arrival, and a face covering must be worn when entering/leaving or moving around the restaurant.
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Newton Garden
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We started growing our own vegetables, salads and herbs at a Georgian walled garden on the outskirts of Edinburgh in 2017. Our chef patron Fred Berkmiller works hard to bring this beautiful, but rather neglected, garden back to life with the help of the owner Mary. We're very proud that we're able to supply both restaurants with produce grown just a few miles away.
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