Edinburgh’s Herringbone Goldenacre restaurant has revealed its new menu for the winter season, curated by celebrated chef James Moyle, who has taken inspiration from the casual fine dining trends that have been taking London’s foodie scene by storm.
Herringbone, which is located on South Trinity Road near the city’s Botanic Gardens, said that it is aiming to elevate the venue’s ‘already outstanding reputation for excellent guest experiences’.
Moyle has extensive experience in a variety of Michelin-starred and AA-Rosette awarded venues – including The River Restaurant by Gordon Ramsay at the Savoy in London – and is confident the new menu will bring a fresh approach to some of Herringbone’s most celebrated dishes.
“We’re bringing a fresh and innovative twist to Herringbone Goldenacre this winter season, having drawn inspiration from some of the most exciting food trends coming out of the UK capital,” said Moyle.
“Combining bold flavors with some of our favorite dishes in a relaxed setting is something we’ve tried to do since opening Herringbone so we’ve worked closely as a team to create dishes we believe reflect that.
“Using locally sourced, fresh ingredients has been at the heart of my cooking ethos since my career began at the Savoy in London nearly 25 years ago,” said Moyle.
“It was my first kitchen job straight out of school and helped instill some of the key philosophies that I still prioritise within our team at Herringbone to this day.
“Not only did it help me appreciate the importance of seasonality, quality, and precision in the kitchen at a very early stage, it instilled in me a deep respect for the craft of cooking.”
Among the highlights on the new menu is a selection of sharing plates, like cured pork loin, served with a pickled red onion salad and rhubarb and ginger chutney.
For something more filling, there are hearty dishes such as roast hake with Jerusalem artichoke, rosemary potatoes and a truffle and leek puree.
James continued: “We wanted to elevate our classic dishes to the next level to offer something special for our guests, and we truly believe this menu does that.
“We’re delivering something that feels both refined and accessible, and I’m really proud of what the team has achieved here.”
The menu launch comes as Herringbone launches a recruitment drive for chefs at all levels across its portfolio of existing venues in Goldenacre, Abbeyhill in Edinburgh and North Berwick, and the eagerly anticipated new opening in Barnton early next year.
“For those passionate about creativity, quality, and culinary innovation, Herringbone offers a dynamic, supportive environment where talent can thrive,” added Moyle.
“Joining us means being part of a team that values growth and teamwork, with excellent opportunities to develop skills and make a real impact on our dining experience.”
