LEITH’S Heron restaurant has retained its Michelin star, helping continue the Edinburgh port district’s status as a foodie hotspot, with the highest concentration of Michelin star restaurants outside of London.
The retained star brings further acclaim to Heron’s chef patron Sam Yorke who in 2023, at the age of 25, was the youngest chef in Scottish history to receive the Michelin honour for their restaurant.
The culinary guide’s entry for Heron reads: “There is such a pleasant feel to this neighbourhood restaurant, courtesy of a bright, clean look that’s matched by warm and unstuffy service.
“The skilful cooking is founded on fine Scottish produce, whether that be excellent wild sea bass or the finest berries from Fife. The tasting menu will allow you to make the most of the chefs’ talents, and all fits together like a well-crafted jigsaw.”
On retaining his star, Sam (now 26) said: “I feel extremely lucky to have the stunning natural larder of Scotland and the UK to inspire Heron’s dishes and to have my young dynamic team here at Heron, who bring creativity and passion for hospitality and outstanding service.
“From walking through the doors to leaving at the end of the night, every single member of our team plays a pivotal role and I am grateful for their hard work being recognised by the Guide for a second year.
“Receiving a star has meant national and international acclaim for Heron in what is a very tough time for hospitality and I feel incredibly fortunate. I’m very much looking forward to a truly exciting year ahead for Heron with my team.”
Originally from Rochdale in Manchester, Sam trained at the Edinburgh New Town Cooking School and cites chef Dominic Jack of Castle Terrace, Edinburgh, where Sam worked and was promoted in just two years from commis to sous chef, as his mentor. He opened Heron in the same year as he turned 21.
Sam’s young team includes restaurant manager and bar and beverage director Seoridh Fraser, pastry chef Edgar Lumsden-Morris and sous chef Kate Cummings.
Their menu is designed as a celebration of the UK’s natural larder, drawing on a network of local, Scottish and British producers. Current dish highlights include hand dived Orkney scallop served raw with hazelnut oil and caviar, Sika deer with shiitake mushrooms and pepper dulse, and Valrhona chocolate with malt and caramel.
There were no new entry one stars for Scotland in The Michelin Guide Great Britain & Ireland 2024, but Edinburgh retained its five Michelin star restaurants, with three of those in Leith. The full list of Michelin star restaurants in Scotland for 2024 is:
- Andrew Fairlie, Gleneagles Hotel, Auchterarder, two stars;
- Cail Bruich, Glasgow, one star;
- Condita, Edinburgh, one star;
- Glenturret Lalique, Perthshire, two stars (new);
- Heron, Leith, one star;
- Loch Bay Restaurant, Stein, one star;
- Restaurant Martin Wishart, Leith, one star;
- The Kitchin, Leith, one star;
- The Peat Inn, Fife, one star;
- Timberyard, Edinburgh, one star;
- UNALOME by Graeme Cheevers, Glasgow, one star.
