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Bross Bagels team up with the Little Chartroom amid call to support local chefs

In order to support Edinburgh businesses that have closed due to the latest restrictions, Bross Bagels have posted a shout out to local chefs looking to collaborate.

Published: October 12, 2020
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The first Bross Bagels collaboration starts on Sunday 18 October and sees Roberta Hall-McCarron from The Little Chartroom take over the kitchen for the day from 12pm.

Bross Bagels and Little Chartroom fans looking to try Roberta's specially designed bagel, will need to be quick as it is available for one day only.

Roberta’s bagel, priced at £7, will feature braised beef cheek, beef sauce, caramalised onion mayo, cornichons, kohlrabi and sweetheart cabbage slaw, crispy onion rings and cheddar cheese, served on a sesame seed Bross Bagel.

Local chefs popping up

After Roberta's stint on Sunday 18 October will be Elliott's Edinburgh on Monday 19, Copper Blossom on 20, Solti on 21, Harajuku Kitchen on 22, Ondine on Friday 23, Aurora on Saturday 24 and Chop Steak House on Sunday 25.

Owner of Bross Bagels, Larah Bross commented ahead of the pop ups, saying: “The hospitality industry is a dark place right now and we wanted to bring something fun and exciting to the table.

"We stand in solidarity with our fellow chefs and want to support in any way possible. We’re all in a HOLE right now so let’s smash out some great ones together.”

Chef Roberta Hall from The Little Chartroom added: "I’m really excited to team up with Bross Bagels, I’m a big fan and I think it’s a great idea to share their space with local chefs who might not be able to cook in their own restaurants just now.”

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Chef shout out

The team at Bross are looking to support other local chefs, by offering pop up slots at their bagel shops throughout Edinburgh.

Their bagel shops can stay open at this time as they don't serve alcohol - therefore they are permitted to open 6am-6pm, whereas all restaurants and bars have shut.

Posting on their Instagram, the team announced their collaboration with Roberta, before adding: "Then we suddenly thought: maybe there are other local chefs that we can support by having them pop up in our bagel shops during these dark times.

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"If lunch is the new dinner then let’s get some experts in and make our holes all fancy while we can.

"So we’re doing a call out to Edinburgh restaurants in lockdown with some time on their hands. If you’re a local chef up for doing a colab in bagel land GET IN TOUCH!

"We want to pair up like it’s the last days of Tinder. We’re open to all ideas from Bagel Bolognese to Toad in the Hole."


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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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