Edinburgh residents missing their Cafe St Honoré fix will soon be able to enjoy the restaurant's food at home.

Neil Forbes and his head chef Joe at Cafe St Honoré are back in the kitchen, getting ready to start their new takeaway service.

They’ve put together a selection of Cafe favourites to create a menu made with ingredients from their favourite local producers, plus a bottle of organic wine is included to complete the restaurant experience at home.

Orders will be taken on Monday 29 June for collection from the restaurant on Thistle St Lane on Thursday 2, Friday 3 and Saturday 4 July.

Posting on their website the team said: “We are back in the kitchen, getting ready to begin our new Cafe St Honoré takeaway service.

“Although we are still closed to guests, we are eager to start cooking again and we are so pleased to be able to offer you a taste of Cafe in your own homes.

“Neil and head chef Joe, have been selecting Cafe favourites to create a menu we know you will love, made with ingredients from our favourite local producers.

“We want you to have a proper Cafe experience and enjoy a long, relaxing meal so we’ve made sure you need to do as little as possible to assemble each course at home.

“We’re also including a lovely bottle of organic white or red wine (you choose), both of which pair perfectly with the menu.”

What’s on the menu?

Sourdough bread with a whipped crowdie & black pepper dip

Belhaven smoked trout with heritage potato salad, horseradish, organic salad leaves & fennel

Main course
Confit Kype Muir duck leg, braised lentils, root veg & Peelham Farm organic salami

Cabbage with Arran mustard & tarragon

Organic lemon posset, Perthshire raspberries & shortbreadFlapjacks to enjoy with coffee.

The price is  £67.50 for two people and more information can be found here.

How to order

Customers are advised to phone the restaurant on 0131 226 2211 on 29 June from 12-3pm, and payment will be made by card over the phone.

The team will do their best to accommodate dietary requirements and allergies, and these need to be made clear when ordering.

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About The Author

Rosalind Erskine

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.

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