Edinburgh residents can now enjoy Fhior at home, as the new delivery and collection service launches.

The popular and Michelin recommended Fhior restaurant is now offering weekly ‘at home’ menus for delivery within Edinburgh.

Laura and Scott Smith’s Fhior restaurant, like many others, closed last year at the start of the first lockdown.

At that time, the Fhior team quickly started up Root to Market – a food delivery system that brought the restaurant suppliers to customers.

The Root to Market scheme supports the community who might not want to brave the shops and supermarkets, and in order to help out their suppliers and the struggling hospitality sector.

Now we are in another lockdown, Scott and Laura have virtually opened Fhior for a cook at home meal delivery offering, with a menu that changes every week.

The next menu goes live on 6 February, and includes dishes such as cured trout with mussel XO emulsion, pickled kohlrabi, lemon verbena and roasted buckwheat and duck confit with salt baked celeriac, fermented red cabbage, caramelised celeriac puree and fennel root sauce.

Posting on their website, the team wrote: “Right now we would love to have you back in our restaurant enjoying the food, wine and good company. But it seems we all need to hold on little bit longer.

“Until then, we will continue to keep cooking for you some special ‘at home’ menus for you to finish with minimal effort and clear instructions so that we can bring a small part of Fhior into your home and help make certain dates a little more special.

“Thank you for all your support. You have all been absolutely essential in keeping us, and your other favourite independents open. With both business and hope.

“Until it is safe for us to welcome you back through the doors, we look forward to keep bringing our food to you.”

Delivery is within postcodes EH1 to EH17 and there is an option for collection.

To find out more and order, please visit the Fhior at Home website.

Video: A first look at Scott Smith’s new Edinburgh restaurant Fhior

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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