Scotland's biggest fish and chip restaurant has opened in Edinburgh, here is a look at what you can expect. 

Edinburgh based Vittoria Group have launched the new venue at the former site of St John’s Church on Victoria Street.

Tony Crolla at the doors of Bertie’s during the refurbishment.

Dubbed Bertie’s, the new restaurant is now officially opened following a three million pound investment in its design.

Bertie’s Restaurant & Bar in Victoria Street. Picture: TSPL

The 300 – cover restaurant and bar in Edinburgh’s Old Town is the group’s first foray beyond the Italian food markets, having opened their first restaurant in 1970 in the Leith neighbourhood.

The group say that the new 11,000 sq ft restaurant offers an “affordable menu” that “reinvents some traditional British ‘chip shop’ dishes” while celebrating specialities including fish and chips – along with contemporary twists on the chip shop experience.

Dishes include:

Steak pie – Shoulder Steak, Red Wine Gravy, Puff Pastry, Garden Peas, Mash or Twice Cooked Chips.

Bertie’s Sea Dog – Battered Cod, Toasted Brioche Bun, Crushed Peas, Marie Rose sauce, Twice Cooked Chips.

Bertie’s Fish Curry – Malaysian style Curry with a selection of Fish and Seafood, Coconut Milk and Coriander Rice.

Haggis, Neeps and Tatties – locally produced Haggis, Mashed Potatoes and Bashed Turnip.

Bertie’s Steak Burger – 6oz Aberdeen Angus Steak Burger, Toasted Brioche Bun, Lettuce, Tomato and Twice Cooked Chips.

• READ MORE: Scotland’s biggest chippy opens in heart of Edinburgh

Traditional chip shop favourites will be at the heart of the all day menu with suppers including haddock or cod (battered, breaded or baked), pork sausage, Whitby scampi, white pudding and even a vegan fish and chips.

The team at Bertie’s have created their very own ‘Chippy Sauce’ that has a secret recipe.

Edinburgh Rock features alongside deep battered chocolate bars in Bertie’s dessert sharing platter.

Bertie’s has two bars and their cocktail menu will have a Scottish twist with examples such as the Irn-Bru spritz – Barr’s Irn Bru with Prosecco, Apérol and Angostura, and a Buckfast Bramble – a combination of Gin and Buckfast.

A range of special sketches by award-winning former Evening News cartoonist Frank Boyle encircle the staircase leading up to the upper seating deck.

Picture: Ian Rutherford

The Grand Staircase that features an original cartoon of the Crolla Family as well as 13 of his most popular illustrations.

Vittoria Group Chairman, Tony Crolla said: “We are very proud to open Scotland’s biggest Fish and Chip restaurant here in Edinburgh. The capital’s thriving Old Town is the perfect place to continue driving our restaurant business to new and old customers alike.

“Bertie’s Restaurant and Bar will offer something for everyone visiting the city as well as those locally who have continued to support our business growth through the decades. Bertie’s is a new chapter for my family business as we open the doors to our latest project this week.

Michael Dunn of MD Hospitality, who led the design of the venue, said: “Our design brief was to create a restaurant space of theatre, fun and excitement. We wanted Bertie’s customers to fell wonderful while they dined in a magical space. We believe this is what we have created over three floors embracing many of the original features of the former St John’s Church on Victoria Street.”

About The Author

Sean Murphy

Driven by a passion for all things whisky-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over six years advising customers from all over the world on the wonders of our national drink.

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