Scran & Scallie

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Like many of their high-ranking colleagues, Michelin-starred chef Tom Kitchin and his sidekick Dominic Jack (The Kitchin and Castle Terrace) have decided to dip their toes into the world of gastropubs: the result is Scran & Scallie – a Scottish-themed foodie boozer with a rustic, ‘couthy’ edge. The interior is a curious mix of traditional tartans and tweeds with Scandinavian furnishings and Timorous Beasties wallpaper, while the menu is the result of plundering the nation’s archives. ‘From nature to plate’ is the ethos, and the concept is realised in old-fashioned ‘scran’ such as sheep’s ‘heid’ broth, fish pie and roasted bone marrow – plus contemporary riffs including pig’s ear carpaccio with sauce gribiche. Scottish tipples aren’t neglected either, with a range of real ales from likes of Harviestoun, Fyne Ales and Williams Bros. ‘Scallies’ (children) have their own glassed-in playroom within view of the tables.


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  1. The Scran & Scallie has one of those menus that drives you mad with indecision. We’d been peeking at it before our visit, fuelling Ade’s dreams about crispy pigs ears and pork scratchings. This gastropub is Tom Kitchin‘s latest venture overseen by head chef David Umpherson. It’s just outside the centre of Edinburgh in Stockbridge, a villagey area with a real foodie feel. A little farmers market pops up on a Sunday, offering everything from pheasants with their feathers still intact to Japanese street food...
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  1. When culinary heavyweights Tom Kitchin and Dominic Jack opened “The Scran and Scallie” in Stockbridge, great things were expected by the foodie community. Long term friends and business partners, and both being holders of Michelin stars they decided to open a gastro pub in the trendy Stockbridge area. It was to reflect the same “from nature to the plate” ethos as The Kitchin and Castle Terrace and serve fresh modern dishes alongside some Scottish classics such as sheep’s heid scotch broth. Reservations are possible but only for half the pub and the others are available for people just to walk in, it’s also possible...
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Tom Kitchin

Tom Kitchin served his apprenticeship at Gleneagles before learning the intricacies of classical French cuisine in a trio of three-star kitchens: Pierre Koffmann’s La Tante Claire, Guy Savoy in Paris, and Alain Ducasse’s Le Louis XV in Monaco. In 2006, he returned to his hometown of Edinburgh to set up The Kitchin with his Swedish wife Michaela. His ‘nature to plate’ philosophy also informs the cooking at his pub, the Scran & Scallie.

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