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Edinburgh's Castle Terrace restaurant won't reopen after lockdown

The popular restaurant, which overlooks Edinburgh Castle, will remain closed after lockdown.

Published: June 30, 2020
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One of Edinburgh's famous eateries, Castle Terrace restaurant, will close its doors for good after ten years serving the city.

In an announcement made over social media on 30 June, chef Tom Kitchin said: "It’s with great sadness that @CastleTerraceEd and  @dominicjack will forever close its doors after 10 years.

"Such a sad day. CT will be missed for its incredible gastronomy and hospitality from @dominicjack and team. THANK YOU to all the amazing team & our guests . Very upsetting."

The award-winning restaurant, which most recently was named the AA Wine Award (Scotland) 2019–20, opened in 2010 under the guidance of Tom Kitchin and his team, and run by Edinburgh chef  Dominic Jack.

The fine dining destination boasts some of the best views in the city, and was a popular spot for both residents and tourists.

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The menu showcased modern British cuisine influenced by French cooking techniques. Using some of the best ingredients from the local area, dishes including Roe Deer, pan-fried Monkfish and roasted venison saddle.

Reactions to the tweet were that of shock and sadness, with one user replying: "How sad. Had a lovely meal there. Hope Things pick up and new opportunities surface for the team.

Another added: "So sad by this news. Have so many great memories from numerous visits. Take care all the team they were just amazing. Very sad x"

This news follows the announcement that another much-loved Edinburgh eatery - The Tower - would not open following lockdown.

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Twenty two years after first opening, The management at the Tower Restaurant on top of the National Museum of Scotland in Chambers Street announced it was coming to the end of its lease and would not now reopen when lockdown eases.

Once called ‘the hottest table in the city’ by food critic AA Gill, proprietor James Thomson voiced his concerns about how it would be able to operate under social distancing restrictions, which will make the business uneconomic moving forward.

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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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