A popular Edinburgh restaurant has expanded to Stockbridge to open a new grill house.
Having to turn away customers from their often full 22 seat Newington restaurant on a regular basis, the owners of Field knew it was time to expand the business and take on a second bigger space.
Sticking with their ethos of showcasing Scottish produce, a completely new menu has been created for the Raeburn Place Field Grill House, with chef and co-owner Gordon Craig saying it will still be in-keeping with the Field cooking style.
All steaks at the Grill House will be aged on the bone for a minimum of 35 days with fillet, rib eye and rump steak all on menu. The rest of the mains are split into sections such as ‘from the land’, ‘from the sea’ and ‘from the field’.
Opening the doors to their first restaurant in January 2013, Gordon says an expansion was always a goal they hoped to achieve.
“We had always opened Field with plans to expand and do something bigger later on,” Gordon said.
“We started using Shaws Butchers two years ago and the produce they give us is perfect.
“We figured doing a grill would be the next thing for us to showcase some of the best of Scottish produce.
"We will still be sticking with the ethos of Field with everything being fresh. We just want to get the best out of the ingredient."
Sourcing the food
- Steaks: Shaws Fine Meats
- Organic meats: Peelham Farm at Foulden in Berwickshire.
- Fish: Newhaven-based fishmonger
- Cheeses: Iain Mellis
“It will be far from your average grill house,” Gordon 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."