A Michelin trained chef is set to launch a new restaurant on the outskirts of Edinburgh, inside a quaint rural pub.
Chef Tyler King, who was previously senior sous chef at German Michelin starred restaurant, Prism, will be opening Bridge 15, a modern Scottish restaurant within The Bridge Inn in Ratho on March 15.
28-year-old Tyler’s new evening restaurant, with magnificent views of the Union Canal, will focus heavily on local, seasonal ingredients showcased through simple cooking.
Before moving to Germany, Tyler honed his skills at Scotland’s finest restaurants including Number One at The Balmoral and Castle Terrace.
However, the Michelin trained chef has now made a permanent move back to the capital, with the new menu set to involve a host of seafood caught locally.
Diners can expect some exciting dishes on the menu such as Arbroath smokie doughnut, spring onion emulsion; Mushroom ravioli egg yolk pureé, mushroom broth, black garlic, puffed rice; Monkfish mussel XO, burnt leek, pine nut, vermouth sauce; and Crowdie cheesecake mousse rhubarb, toasted oats.
Speaking about the new venture, Tyler said: “I always knew I wanted to come back to Scotland to open a restaurant and showcase the top-quality produce we have here. I am ecstatic to be part of such an iconic Edinburgh gastropub and l am looking forward to bringing something new to the table for our guests.
“The menus at Bridge 15 at The Bridge Inn will be constantly evolving, with daily specials changing depending on what we receive from local suppliers. Being able to work on dishes with vegetables and pork sourced from the pub’s own garden is phenomenal.”
Having recently won Gastropub of the Year at the SLTN Awards, Tyler will also oversee the bar menu that will continue to serve the pub favourites that it has become known for including its daily changing pie and, every Sunday, a brand-new all-day roast menu.
Bridge 15 at The Bridge Inn will open Tuesday – Saturday from 6pm – 9pm, and is due to open on March 15.
You can find more information on the new restaurant here.
