Field Grill House in Raeburn Place, Stockbridge, “will aim to repeat the formula with the best Scottish ingredients, influences from all over the world and modern cooking techniques,” said Head Chef Gordon Craig.
Craig, alongside Richard Conway, who runs the restaurants with wife Rachel, worked together at the Plumed Horse in Edinburgh before opening their own restaurant in West Nicolson Street, Newington. Food critics praised it and Field has been included in the Michelin and Good Food Guides.
“We’d reached the stage where we were having to turn customers away because Field only has 22 covers,” said Richard. “ When we launched our first restaurant we didn’t want it to be a once-off and have spent a lot of time searching for the best premises for another one. We’re excited about opening the Grill House in such a prime location.”
Field Grill House, which has 40 covers, has taken over the site of the Stockbridge Buffalo Grill restaurant which operated successfully before its owner retired. It will initially open for lunch and dinner five days a week from Tuesdays through Saturdays.
Like its sister restaurant, Field Grill House will focus on top quality local suppliers. Steaks are sourced from Shaws Fine Meats and organic meats from Peelham Farm at Foulden in Berwickshire. Fish is sourced from Newhaven-based fishmonger Welch and cheeses from Iain Mellis.
“It will be far from your average grill house,” Craig added. “Most grill restaurants tend to have similar menus. We’ve put a lot of effort into finding out what customers like and will be adding to this combinations of flavours diners might not expect.”
Field prides itself on good value wines. Its Grill House will follow the same principle while offering more top-end bottles and reds with steaks and extending Field’s by-the-glass offering.
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