A PUB has become a gastro-nomical success after serving an astonishing 70,000 diners in its first year.
Food-lovers have been flooding into The Scran and Scallie, in Stockbridge, which was created by Michelin-starred chefs Tom Kitchin and Dominic Jack.
The new eaterie in Comely Bank Road is more than holding its own against their other projects – The Kitchen, in Leith, and Castle Terrace Restaurant. The pair have been asked whether they will consider opening another Scran and Scallie elsewhere in Edinburgh on the back of its success, but Mr Kitchin was unwilling to comment on any future plans today.
The pub’s success is due to giving the customers something different, according to Mr Kitchin.
He said: “We are really delighted by the way the first year has gone.
“We are going that extra mile and making the experience a bit different for customers.”
One of the things that sets the pub apart is instead of buying cuts of meat, the chefs at the Scran and Scallie will buy a whole cow or pig.
This helps the chefs to think creatively about their dishes and serve sustainable local produce.
Mr Kitchin said: “You can do all sorts of incredible things and it means we can serve things at a good price.
“Our philosophy is From Nature to Plate, but it’s not some marketing strategy. We are absolutely fanatical about it.”
The 90-cover restaurant is operated half on bookings, and half on walk-in business, as they want to remain a place where locals can pop in. They have served an average of 200 customers a day since it opened in March 2013.
The success of the Scran & Scallie is unsurprising, according to Edinburgh food writer Nadine Pierce.
She said: “I think it has a lot to do with the huge rise in TV cookery programmes.
“People are so much more interested in food and provenance, but not everyone feels comfortable going to a traditional fancy restaurant where they might have to dress up.
“So they want to go to places where they can eat high-quality food but at a reasonable price.”
The sharing of images on social media has also made many people more adventurous and raised expectations of restaurant food, she said.
Nadine, who writes the Edinburgh Eats blog, added: “People are much more aware of it now due to social sharing of images of food on sites like Instagram. “We know what we can get so our expectations of restaurant fare are much higher now than they were about 15 or 20 years ago.”