Eat Whatthe LandGives.
Stone-walled dining. Highland venison. Single-cask whisky.
14 Canongate, Edinburgh.
Brose, Edinburgh
What the Land
gives this season
Every plate tells the story of a hillside, a loch, or a peat bog. Photographed as served — no styling, no substitutes.
Highland Venison
Juniper. Rendered fat.
West Coast Langoustine
Brine. Sea air.
Neep & Peat Broth
Earth. Smoke. Root.
Caol Ila 18yr Pairing
Peat smoke. Vanilla.
Roast Grouse
Blackcurrant. Wild herb.
Hand-Rolled Oatcakes
Toasted barley.
Cullen Skink
Smoked haddock. Cream.
Laphroaig 10yr
Iodine. Seaweed. Fire.
Haggis, Neeps & Tatties
Pepper. Oat. Offal.
“Peat. Blackcurrant leaf. Rendered lamb fat. Rain on granite. The smell of a cast-iron pot lifted at the table.”
Every occasion
deserves ceremony
From anniversary tasting menus to corporate whisky evenings, the Larder Room holds every kind of celebration.
Tasting Menu
Seven courses of Highland provenance. Available Wednesday to Sunday from 7pm.
Whisky Pairing Evening
Single-cask flights paired course by course. Hosted by our resident whisky steward.
Private Dining Room
The Larder Room seats 12. Stone walls, open fire, complete privacy for corporate or celebration.
Burns Night Supper
25th January. The full ceremony — Address to a Haggis, whisky toasts, reels. Book early.
Our Collection
180+
Single Cask Expressions
Scotland in a glass.
One cask at a time.
Our whisky steward, Fionnuala MacRae, has spent 14 years building a collection that spans every Scottish region. Each pairing is chosen to amplify the dish — never compete with it.
Caol Ila 18yr
IslayPeat smoke, vanilla, sea salt, long coastal finish
Paired with Highland Venison Loin
43%
Ex-Bourbon Hogshead
Glenmorangie Signet
Northern HighlandsDark chocolate, espresso, roasted barley, spice
Paired with Cranachan Dessert
46%
Chocolate Malt & Bourbon
Springbank 15yr
CampbeltownSherry, dried fruit, leather, maritime brine
Paired with Aged Comté & Oatcakes
46%
Sherry Butt
What they said
after the last course
The venison course alone is worth the journey from London. The bone marrow sauce had a depth that felt geological — like it had been cooking for centuries.
Highland Venison, Course 6
Catriona Mackenzie
Food Critic, The Scotsman
We came for our 15th anniversary and left having rediscovered why we fell in love with Scotland. The cullen skink shot at the start set the tone for everything that followed.
Full 7-Course Tasting Menu
James & Ailsa Drummond
Edinburgh, Anniversary Dinner
Fionnuala's Caol Ila pairing with the venison was the most intelligent food-and-whisky match I've experienced. The peat in the dram mirrored the smoke in the marrow.
Whisky Pairing Evening
Ruaridh Sinclair
Whisky Writer, Distilled Magazine