The story
The Spence in Edinburgh defines itself through a focused approach to Scottish cuisine, grounding its menu in a dedication to the country's natural larder while holding two AA Rosettes for culinary excellence. Executive Chef Elliot Hill crafts a seasonally-inspired modern classic approach through direct partnerships with local producers across the region.
Elliot Hill guides the kitchen with a priority on ingredients that travel short distances from farm to plate. The menu evolves throughout the year, allowing the quality of raw materials to dictate daily selections. This rigorous sourcing standard underpins the restaurant's two AA Rosettes, ensuring technique enhances the produce rather than obscuring it. Guests encounter dishes that highlight the distinct textures of regional harvests, executed with a clarity that defines the establishment's reputation for modern Scottish cooking.
The dining room fosters a communal pace with a selection of tasty sharing dishes designed for grazing alongside conversation. An indulgent dessert trolley rolls tableside to present a curated array of sweets for those with a lingering appetite. Larger groups often join the monthly Sunday Feast, where made-to-order roasts and generous plates are paired with Bloody Marys and Bellinis. Breakfast service also features Turkish Eggs and syrupy French toast for early risers looking for a substantial start.
Inside, the atmosphere remains relaxed, defined by a soft hum of music that blends with the buzz of diners gathered at the bar. The beverage program supports the meal with a comprehensive wine list honoring both new and heritage makers. Cocktails incorporate local botanicals, such as the Heather drink combining Tanqueray 10 gin with heather and pink peppercorn, or the Rhubarb option crafted with Seedlip Garden 108. A secluded courtyard space sits adjacent to the main restaurant, offering a quiet environment for private gatherings.
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