AUTHENTIC, ‘farm to fork’ dishes are at the heart of a newly-opened gastropub on the outskirts of Edinburgh.
The team is led by head chef Grant Mercer, who is a veteran of the Edinburgh restaurant scene, having spent time at venues including The Raeburn and Kilted Lobster.
Dishes at the The Fetching Fox include scallops with curried and pickled cauliflower, fillet of sea trout and a wagyu beef burger.
The venue is operating Thursday to Sunday from 5pm.
“This is a wonderful new project for us and is really a natural extension of the family’s entrepreneurial spirit and farming history,” said managing director James Gammell.
“With our experience of hill farming and having had sheep and cattle in Conifox, we know exactly what it takes to get the very best out of our land.
“In Scotland, we rear some of the best meat and produce in the world and that’s something we wanted to celebrate in our menus. We’re excited to share our vision with our customers and look forward to welcoming diners who have the same appreciation of great, seasonal, Scottish food and drink.”