Michael Neave Kitchen And Whisky Bar

Welcome! - Michael Neave Kitchen And Whisky Bar

I am Michael Neave a young Scottish chef who has been fortunate to work with and be trained by hugely passionate, talented chefs and a few grumpy ones, all of whom have encouraged me to explore the best of Scotland’s Larder.

This restaurant, my first, is my opportunity to put into action the many influences and ideas that I have had.

Our Scottish produce, quite rightly displayed on the menus of many of Europe’s finest restaurants, will naturally feature heavily in my cooking.

Above all I want my restaurant to be a happy and all encompassing experience, vegetarians and dietary requirements will not be an afterthought.

No restaurant in Scotland would be complete without a whisky bar so that is going to play a big part, but also featuring will be the many interesting gins and estate rums and stunningly interesting beers not forgetting a fabulous wine and champagne collection and as weather permits the opening of our champagne terrace.

http://www.michaelneave.co.uk

Michael Neave Kitchen and Whiskey Bar - Foodepedia

Michael Neave’s restaurant is so full of good things that I don’t really know where to start; the bar, the eating area, the service, the lovely staff and the baby-faced chef himself who didn’t mind when I lost my bearings and tried to leave via the kitchen?

The top table seats about 10 or 11 people for special occasions or business lunches/dinners, according to our waiter Graham, and is a step or two up from the main dining room, with its light beech tables and dark leather chairs, through an oval cut-out in the wall.

The bar is a lovely light space with light wood and dark leather, pale teal on the walls and too few colourful paintings for the expanse of wall.

Our table was lovely, and our starters of crab and crayfish ravioli served in its own bisque and rabbit and prune terrine with a tomato confit chased our blues away like a good Tim Buckley song.

There are wines by the glass or bottle, including an abundance of pudding wines and port, and the whisky menu boasts 33 names from Aberlour A’Bunadh to Talisker or if you fancy something a little more colourful, there’s a cocktail to suit every taste, from The Botanist Bramble – Islay distilled gin with lemon juice and bramble liqueur – through an Old Fashioned – American whiskey with bitters, sugar and citrus – to the quintessential Raspberry Daiquiri – the Cuban mix of rum, lime juice and sugar with fresh raspberries.

Michael Neave Kitchen and Whisky Bar | Edinburgh Feasts

I chose the scallops, black pudding and pea purée followed by garlic toast rump of lamb.

On the other side of the table, the soup was full of depth and had roast granny smith apple pieces scattered across the top which added an interesting alternative to croutons.

It was a sticky toffee soufflé with salted caramel sauce and lemon shortbread.

The sauce came in a little jug so you could pour it into your soufflé if that’s your kind of thing.

Yup (mmmmm souffle) £75 for two starters, two mains, a dessert, a tea, one glass of wine and one cocktail

Michael Neave Kitchen & Whisky Bar (21 Old Fishmarket Close ...

Mature and distinctly Scottish menu from a young chef in a modern restaurant off the Royal Mile.

In 2012, enthusiastic young chef Michael Neave happened on a vacant premises in a new building down an old close off the Royal Mile.

That the classics fare best may seem surprising from such a youthful chef, but it shows what Michael Neave's restaurant really is; an old-fashioned Scottish fine-diner with a fresh-faced countenance.

Exploring the best of the Scottish larder, Michael Neave Kitchen and Whisky Bar takes inspiration from some of Europe's most luxurious cuisines and some of the finest whiskies available on the market.

Headed by one of Scotland's most promising young chefs, Neave sources from a treasured team of farmers, fishermen, growers and brewers, and ensures all dietary requirements are amply catered for.

Michael Neave Kitchen and Whisky Bar, Edinburgh - Restaurant ...

Michael Neave is a young chef with a passion for using ingredients from his native Scotland.

Whisky makes an appearance is some of his dishes such as the venison saddle wrapped in bacon with carrot and lavender purée and Glenmorangie Nectar d’Or.

While the ingredients are, as far as possible, Scottish, the dishes don’t shy away from global flavours as in, for example, the seared sea trout on chilli and ginger soba noodles and braised pak choi.

Michael Neave Kitchen and Whisky Bar Review | Fodor's Travel

With a mission to "explore the best of Scotland’s larder," quality Scottish produce is the star here.

Meaty mains, like Aberdeen Angus steaks, Perthshire venison, and Borders lamb, appear alongside Scottish seafood specialties like lobster and sea bream, and all are served with imaginative sauces and delicately-cooked vegetables.

This modern edifice with tranquil terrace is down an old close; the downstairs dining area is a little lacking in warmth, but the whisky bar upstairs sparkles.

Finish your culinary tour of the country with a selection of Scottish cheeses and, finally, a whisky.

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