Celebrating 36 years in Edinburgh, family-run restaurant group Howies has been reflecting on its history, and the values that have ‘kept it relevant in a city that has changed significantly over that time’.
When he founded the business in 1990, David Howie Scott had a ‘clear and enduring idea’ – serve honest, seasonal Scottish food, look after people properly, and create restaurants ‘that feel part of the city rather than apart from it’.
In its 36th year the group maintains those principles via Howies Victoria Street, Howies Waterloo Place, Scotts Kitchen on Victoria Terrace, and Events by Howies.
“We started Howies to champion Scotland’s incredible produce and to make great food accessible without compromising on quality,” said Howie Scott, “and after three decades that ethos remains unchanged.”
Scotts Kitchen, the group’s more contemporary venue on Victoria Terrace, unveiled a ‘thoughtful refresh’ earlier this year, designed to make the space more comfortable, more open, and more reflective of how people want to use it – not just for meals, but for time together.
David’s son, Louis Scott, who now runs the business alongside Suzanne O’Connor, said: “We didn’t want Scotts to feel like somewhere you come in, eat and leave. There’s enough of that already.
“The aim was to create a space where people can properly relax, whether that’s breakfast, a long lunch, or a few drinks in the evening,” said Scott.
“We’ve opened up the room, softened the lighting and introduced a new bar, but more importantly, we’ve focused on how it feels to be here.”
Scotts Kitchen is also available for private hire, offering a flexible and characterful setting for private celebrations and corporate events in the heart of the capital.
In what it described as a sector ‘increasingly driven by speed and volume’, Howies is doubling down on a more traditional approach to hospitality, rooted in care, attention and consistency.
“There’s a risk that eating out becomes purely transactional – you’re in, you’re out, and that’s it,” said Scott.
“That’s not what we’re here to do. No matter who we’re looking after, whether it’s a regular, a family visiting the city or someone coming in for the first time, our job is to make their day better.
“That’s part of the responsibility that comes with hospitality,” he added. “It’s about creating an atmosphere where people feel welcome, relaxed and genuinely looked after. That’s what keeps people coming back, and it’s what’s kept us going for 36 years.”
In its anniversary year, the Howies group has re-pledged its commitment to Scotland’s food and drink sector.
Howie Scott said: “As we enter the next chapter of Howies’ development, we will continue to prioritise sustainable growth and focus on local suppliers.
“We have great partnerships with outstanding producers including George Bower Butchers, Mellis Cheese, Newbarns Brewery, and Welch Fishmongers, and this will be extended.”
The business is also creating stronger connections with the city’s cultural scene, primarily through the expansion of its Events by Howies offering.
“We are proud to be one of the catering partners at the city’s iconic 16th-century Riddle’s Court, which is rich in character and history and is an ideal venue for unforgettable events,” said Louis Scott.
“We are also stepping up our outside catering services on location in a wide variety of settings, from company offices and marquees to castles and beyond.”
Over the years, the group has supported a range of charitable initiatives, embedding that into the fabric of the business rather than ‘treating it as an add-on’.
“We’ve always seen ourselves as part of the city,” said Louis Scott. “Whether that’s working with local suppliers, supporting charities, or being involved in
events, it’s about contributing to Edinburgh, not just operating within it.”
The family-run business credits its longevity to its people, and the policy of supporting its teams to grow, take ownership and pride in their work.
“We are proud of what’s been built over the last 36 years,” Louis Scott concluded. “But the focus now is on continuing to improve, making sure we’re delivering great food, proper hospitality, great service and real quality to our customers, and creating spaces people genuinely want to spend time in.
“That also means growing sustainably, supporting local producers, and staying connected to Edinburgh’s cultural life. If we keep doing all of that well, the rest will follow.”
