In recent years, Edinburgh’s Leith waterfront has quietly accrued a reputation as Scotland’s premier dining destination.
Home to three Michelin stars, a new Michelin Bib Gourmand and a two AA Rosette restaurant onboard Scotland’s only five-star luxury floating hotel, the coastal neighbourhood currently boasts more fine dining restaurants than anywhere else in the country.
Now a group of seven chefs and restaurants have joined forces to publicise this extraordinary culinary concentration, with a view to attracting even more local diners, as well as food lovers from the rest of the UK and around the world.
The new campaign is being backed by Leith’s Michelin-starred chefs, Tom Kitchin; Martin Wishart; and Heron’s Sam York; as well as Roberta Hall-McCarron from The Little Chartroom and Bib Gourmand-awarded Ardfern; Fingal Hotel’s The Lighthouse Restaurant; and Barry Bryson’s newly opened Barry Fish.
The Port of Leith Distillery is also onboard, with its totemic top floor bar and restaurant, which enjoys elevated panoramic views of the Shore, the Edinburgh skyline and the water beyond.
Commenting on the new campaign, Tom Kitchin said: “Edinburgh’s waterfront has definitely earned its reputation as a world class restaurant destination over recent years, so I’m really excited to be teaming up with other top chefs and venues around the Shore to help reach an even wider local, national and international audience.”
Martin Wishart added: “The Shore area of Leith has developed so much in the 25 years since opening the restaurant. The quality and range of restaurants and bars in this coastal neighbourhood is outstanding. It’s a pleasure to be in the company of such a wide range of talented chefs.”
Chief executive of Fingal Hotel and The Royal Yacht Britannia, Franck Bruyère, said: “We’re continuing to enhance the dining experience for our guests following the expansion of our award-winning restaurant.
“We’re also building on Fingal’s reputation for culinary excellence by showcasing only the best Scottish seasonal produce. Fingal’s galley team aims to create the finest quality Scottish menus that are bursting with seasonal flavours.
“In addition, and new for 2025, Fingal’s original Bridge is being developed into a thoughtfully designed new private dining experience, offering a tailored and immersive gastronomic journey for guests, inspired by Fingal’s working life at sea.”
A fresh addition to the Shore, Scottish chef Barry Bryson opened the doors to his first independent fish restaurant in February.
He said: “With Barry Fish, it was always about finding a site in Leith, but never did I imagine we would be opening in such an amazing location as the Shore.
“Our dining experience is designed for everyone. We are not a special occasion restaurant, but we do want to be a special restaurant. It’s about creating something that fits well with a community of diners – that’s who I am.”
Thanks to the advent of Edinburgh Trams, Leith is now much more accessible by public transport from Edinburgh city centre and Edinburgh Airport throughout the day and evening.
