Award-winning Glasgow chefs behind The Gannet to open Edinburgh restaurant

The award-winning chefs at a top Glasgow eatery have set their sights on the Capital to open a new restaurant, it has been reported.

Published 29th Mar 2021
Updated 18 th Sep 2023

Ivan Stein and Peter McKenna from The Gannet are said to be aiming to open the Edinburgh restaurant this summer, operating as the key tenant in new upmarket foodhall Bonnie & Wild in the St James Quarter, according to The Herald.

The pair are tight-lipped on the exact location for The Gannet East, but have hinted that the new setup will be unique to Scotland.

The menu is likely to lean heavily on Scottish shellfish, and the team are already looking to recruit a head chef for the Edinburgh endeavour.

"We use the best Scottish ingredients and we are known for that, not just here in Scotland but across the UK. So this made perfect sense to us, it was a logical next step.

"We didn’t just want to do another version of the restaurant.”

Peter added: "We think of this as a shop window for what we do already.

"We get a lot of people who travel through to us on the train – they like the price compared to what you get in Edinburgh.

"They come over to us for a tasting menu that costs £50. We hope to encourage more people to visit us through this new connection.

"When we first opened, Edinburgh was the big tourism draw but now Glasgow is pulling its weight as a destination and people are then travelling up the west coast visiting distilleries and the islands. It’s fantastic to see Scotland become more inter-linked.”

The Gannet has helped transform Glasgow’s Finnieston area — which had previously been known more for takeaways — into one of the city’s most exciting areas to eat out in.

Since opening in October 2013, it has accrued a string of awards and rave reviews for dishes of seasonal Scottish produce, a good deal of which come from the Hebridean coast.

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The idea behind the restaurant came about in 2012, when the team behind the project set off on a trip to the Hebrides to source products, having met scallop divers, oyster growers, fishermen, smokers, farmers, and game producers.

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