AN Edinburgh restaurant is set to return to its former glory and reclaim its title as the “home of the chateaubriand” following an extensive £1.4 million refurbishment after a devastating fire last year.
Blackwood’s Bar and Grill at Nira Caledonia hotel in the capital’s Stockbridge is back, serving up a menu brimming over with fresh, organic and locally-sourced produce.
Head Chef Colin Orr will once again be cooking up a storm on the Josper grill, an enclosed charcoal fire which gives an authentic smoky flavour to meat, fish, poultry and game.
The house speciality is a chateaubriand for two sourced from local butcher George Bowers, and flamed on the grill to retain the natural flavour and moisture of the meat.
Nira Caledonia is a 28-bedroom boutique hotel which reopened in May the fire – and subsequent refurbishment – last August.
Chris Lynch, general manager, said: “We’re thrilled to be back with a bang at Blackwood’s, dishing up our classic favourites fresh from the Josper grill.
“We believe we brought the chateaubriand dinner deal concept to Edinburgh so we are delighted to once more offer diners the opportunity to eat at the ‘home of the chateaubriand’.
“We’re proud to use only the finest Scottish ingredients which have been farmed, caught, raised or bred in Scotland and we’re passionate about supporting businesses in our local area.
“From farm or fishery to fork, we trace the provenance of our food, allowing us to deliver an authentic experience to our diners and offering something for every taste.”
Blackwood’s can trace its name right back to 1817, when John Wilson, the illustrious resident and former owner of the building, was a major contributor to Blackwood’s magazine.
Much of his writing – under the pseudonym of Christopher North – took the form of friendly table-talk, a feature of civil life encouraged at Blackwood’s.
The menu also features a range of seafood sourced from Eddie’s Seafood Market & Fishmongers in the city’s Marchmont. Stockbridge-based George Bowers also supplies cured bacon, black pudding, haggis and bespoke sausages for the hotel’s breakfast menu.
Whisky enthusiasts are spoiled for choice in the bar, which stocks all of the most popular Scottish malts, including Nira Caledonia’s own branded mal, while wine and champagne is carefully selected by the team from small-scale producers.
Premium cheeses are supplied by George Mewes. Lynch added: “Our diners are often well-travelled, so we create dishes which are more ‘stay at home’.
“Visiting the capital city is a truly rich cultural experience, and we want to mirror that experience by showcasing the best of what Scotland has to offer in food and drink.
“We can’t wait to welcome old faces and new back to Blackwood’s Bar and Grill.”
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