Every month the inspectors for the coveted guide reveal the restaurants that have caught their attention and are worthy of inclusion in the Michelin Guide for the UK and Ireland.
While new stars and bib gourmands were revealed in Glasgow in February, the inspectors are on the road all year round, eating their way around some of the country’s best restaurants.
The most recent Scottish addition to the guide is Moss, which opened in Edinburgh’s Stockbridge in January this year.
Of this farm to table eatery, which is headed up by ex Noma chef Henry Dobson, the inspectors said: “Stockbridge has become a go-to neighbourhood for Edinburgh’s foodies in recent years – and Moss is certainly playing its part in the trend.
“Key to the ethos here is that the menu only uses Scottish produce and the drinks list is exclusively British; many of the ingredients even come from the owner’s family farm in Angus.
“These are crafted into pure, natural dishes that chime with the dining room’s pared-back aesthetic. It's the little touches that will put a smile on your face, like the complimentary Irn Bru candyfloss at the end of your meal.”
The a la carte menu at Moss is based on the best of the fresh and preserved harvest from the farm in Angus and a network of local producers including Phantassie Organic Farm in East Lothian, Butchery at Bowhouse in the East Neuk of Fife with foragables, game, meat, vegetables and herbs sourced from the farm.
Taking inspiration from his travels in Scandinavia and East Asia, as well as from the diverse cultures in his team, the dishes are ingredient-led and will constantly evolve depending on what produce is available.
All of this work in sourcing and ensuring the best local and Scottish produce has clearly paid off, given the Michelin recognition so soon after opening. Online reviews call Moss outstanding, further cementing Edinburgh’s place as one of the best cities in Scotland for food.
Of his restaurant, Henry said: Of the new restaurant Henry Dobson said: “Moss is the culmination of two years of solid research and development and I can’t wait to open our doors and share our perspective on what we think is possible with Scotland’s diverse palette of ingredients.
“My team and I are excited to amalgamate the best of Scotland’s local makers and producers and find our niche amongst the incredible scene of restaurants in Edinburgh.
“This project has already been such a personal journey for my family and I. From our six-month research and development trip to Japan, to Akiko and I digging clay out of ditches for the tableware, to sieving ash for the paint, to bucking, milling and joining the table tops all the way to foraging our vast library of preserved ingredients from my family farm.”
Find out more about new Michelin Guide additions here.
