Junk is very much a family affair. This bar-restaurant was dreamt up by dream-team couple Cam and Jade, who, between them have 20 years of experience in hospitality and an infectious love for eating well. During the pandemic they took the time to work on the concept which offers a sophisticated take on junk food, starting with a street food pop-up and graduating to their own permanent space.
A lot of life has happened in between those achievements including winning the Scottish, British and European Street Food Awards, and becoming parents to their two young daughters who are very much part of the Junk gang. It's clear from the website's affectionate description of the business (and themselves, written, adorably, by each other) that dining at Junk is an experience, not just a plate of food.
But, speaking of such things, it's time to dig into the menu. Junk's style is all about big flavours on small plates, and so diners are encouraged to order enough to share between the group. Across the selection you'll find instant cult classics like the Better Than Gregs, a chicken sausage roll with mango chutney and curry mayo, fascinating combinations like the Do Scallops Have Tails? which brings together a hand-dived Orkney scallop, confit oxtail and onion rings, as well as larger-sounding dishes like A Fishy On A Little Dishy; a whole BBQ mackerel with rendang sauce and cashews.
To go alongside their innovative plates, the team have also come up with some exciting cocktails to complete the offering. The La Petite Mort, or Little Death as it's known in French, mixes Sazerac, Wild Turkey and absinthe for a punchy tipple, or the Hugo's Mistress with vodka, St-Germain and hibiscus for a tongue-in-cheek take on the original.