Chef duo to open second bar and restaurant in Edinburgh
Gormley and Yorke will be in both the Heron and Skua kitchens, alongside chef de partie Aran Lowry
Chef patron duo, Tomás Gormley and Sam Yorke, are set to open their second restaurant, Skua, in Edinburgh this Spring.
The founders of Heron have curated a menu of small plates that are “inspired by the seasons”.
They will also offer a drinks list featuring cocktails, beers, spirits, natural and rare wines curated by Heron bar manager, Seoiridh Fraser.
Located on St Stephen Street in the city’s Stockbridge, the interior will feature marble table tops, brass hardware and soft candlelight.
Gormley and Yorke will be in both the Heron and Skua kitchens, alongside chef de partie Aran Lowry.
Gormely said: “We wanted to create a space perfect for a late-night drink or a bite to eat. Somewhere to go with friends after work or at the weekend.
“Our food and drinks menus will be short and ever-changing. Showcasing techniques and flavours that interest us from around the world whilst staying true to our passion for local and sustainable produce, such as koji marinated chicken, soy and chilli glazed octopus and cider infused maitake mushrooms all cooked on the konro grill for depth of flavour.”
He added: “We’re going to have things we want to eat on the menu, with our own take on fried chicken and poutine for example. Expect bold flavours, great tunes and generous hospitality.”
Yorke said: “We’re adopting a whole carcass butchery approach for both Heron and Skua, using rare and heritage meat from Macduff Butcher. We want to showcase often overlooked cuts which are just as delicious and help to reduce food waste.
“Our supplier community has been so supportive already with the likes of Lind and Lime, Newbarns Brewery and Castle Game helping to realise our vision for Skua and we’re looking forward to maintaining these relationships and working with more artisan food and drink producers.”
The duo opened Heron in 2021 and have since acquired a few accolades, including a listing in The Michelin Guide and a shortlisting for ‘Best Breakthrough’ in the GQ Food and Drink Awards 2022.
