Kora to become full-time restaurant amid expansion

Chef Tom Kitchin and his wife Michaela have announced that their latest venue – Edinburgh neighbourhood restaurant and bar Kora by Tom Kitchin, will double the size of its team and will move to a seven-day a week operation.

From Monday 14 November, Kora will open for dinner from Monday – Sunday, and for lunches on Friday, Saturday and Sunday, with dining options in both the bar and restaurant.

The news follows the appointment of 15 new team members at the venue – across from the front of house and chefs in the kitchen. The team behind venues including The Kitchin, The Scran and Scallie and The Bonnie Badger has sought to establish KORA as a genuine neighbourhood restaurant with a deep-rooted ‘From Nature to Plate’ philosophy.

The menu is led by Kitchin, chef director Dominic Jack, and Kora head chef James Chapman. Dishes evoke modern Scottish cooking with accents of global flavours in a collection of light bites, a la carte dishes, as well as a dedicated menu for children.

Kitchin said: “After a busy summer at Kora, we’re so pleased to be in a position to open the restaurant seven days a week. We’ve invested a lot in training and supporting new and existing team members who have come forward showing great talent. Everyone is excited to welcome even more guests through our doors this coming season.”

He added: “We’re proud to be able to source so much locally which means our menu is constantly evolving. We’re working really closely with Edinburgh growers and farmers who are bringing us locally-grown root vegetables such as Free Company celeriac and beetroot as well as East Lothian Kilduff pumpkins and locally foraged wild mushrooms.

“We’ve got lobster from Newhaven and day boat squid from Pittenweem, alongside sustainable, free-range chicken from The Borders as well as local Castle Game Sika Deer and Highland Wagyu Beef reared in Dunblane.”