We may have said goodbye to many of our favourite restaurants, cafes and coffee shops over the last year due to hardship brought on by the pandemic. But as we head into spring, shoots are starting to appear with new eateries popping up around the Capital. Here’s a round up of stylish new establishments to visit this summer.

Good Brothers

Good Brothers are set to expand their offering once more by adding WineKraft in Canonmills, Edinburgh to the growing portfolio of the Good Brothers wine bar in Stockbridge, Good Brothers To Go, Little Rascal Wine Shop & Bar and most recently The Small Spirits Company.

WineKraft by Good Brothers officially opened on Monday 26th April, and covers 1,800 sq ft, with plans afoot to offer tastings, events and eventually a wine cave.

The focus will still be on organic and biodynamic craft wine from small producers and they will also offer seasonal fresh fruit, vegetables, deli, cheese and everything that they already offer from Good Brothers To Go, working closely with independent companies offering the best seasonal produce.

The new site features four separate areas, which they plan to fully expand into by early 2022. The area to the front of the shop will feature the wine and deli store with space to try before you buy. To the rear of the shop will be a tasting room, for private and group tastings on Thursday, Friday and Saturday evenings. The new site also has two areas downstairs. One of which will be a bespoke hub for Good Brothers, where they will operate from. The second area will be a wine cave. This will be complete in early 2022 and will offer private tastings, events for groups and corporate clients.

PekoeTea

Renowned Edinburgh tea blenders, PekoeTea are expanding and launching a new Edinburgh Tea Studio this summer.

After eleven years at the vanguard of the Scottish tea world, Esther Kungu-Cooper and Jon Cooper are moving PekoeTea from its Leven Street store on Edinburgh’s south side to a striking new base on the city’s Leith Walk.

The specially designed PekoeTea Studio will continue to offer a space for customers to taste and browse the extensive range of teas; as well as the opportunity for private blending experiences and events that help share the team’s knowledge and love of teas from across the world. The Studio also allows the team to provide specialist training for wholesale clients and produce online workshops that can be used to spread the word to the company’s increasingly global audience. With an increased focus on their digital presence, the PekoeTea Studio also provides a useful creative space to facilitate product design and photography, alongside blend development.

Working directly with tea growers from Scotland to Sri Lanka, Kenya to China, PekoeTea sources the finest single-estate teas, to create unique handcrafted blends: the only company in Scotland to specialise in such blending techniques rather than relying on pre-flavoured teas. Jon and Esther produce a range of teas: from black, white and green teas, to oolong, fruit and herbal blends. A selection of five whisky teas have also been specially blended by hand and flavoured with real Scotch single malt whisky; alongside a Whisky Fudge Tea.

PekoeTea is set to move from its current store by the end of July with the new Tea Studio set to open in late summer 2021. The existing PekoeTea store will continue to trade after reopening on 27th April until the new shop is ready.

Esther Kungu-Cooper and Jon Cooper from PekoeTea

The Palmerston

Opening this July, The Palmerston is the hotly anticipated first-time venture for duo Lloyd Morse and James Snowdon, set to revive Edinburgh’s West End dining scene.

The neighbourhood restaurant’s ethos will be centred around the concept of whole-animal cooking.

Championing sustainability, the method sees every part of the animal used, including largely forgotten cuts, to create an explorative menu of innovative and traditional dishes.

Working directly with Scottish farmers, the team will source responsibly-reared meat that will be fully prepped - from nose to tail - by The Palmerston team.

Partnerships with local vegetable growers and fruit producers will see the menu feature must-try dishes for vegans, vegetarians and flexitarians alike.

Seasonal dishes will include grilled East Neuk mutton chops with turnips and bacon, gnocchi with braised greens, chilli and creme fraiche and whole grilled mackerel with white beans, spinach and Pernod.

Including an in-house bakery and coffee shop, freshly baked bread and pastries will be served daily alongside coffee from Edinburgh’s own Obadiah Coffee.

Having worked in some of London’s top restaurants including Spring under Michelin star chef Skye Gyngell, Lloyd Morse will lead the kitchen and butchery team.

With a bar stocked with local spirits and beers, the 60-cover restaurant will be set in a former 19th-century bank.

Located at 1 Palmerston Place, Edinburgh, The Palmerston restaurant will open its doors this July.

Lloyd Morse and James Snowdon from The Palmerston

Linton & Co

Linton & Co, an independent speciality coffee and luxury brownie company since 2015, are opening their very own flagship café on the rooftop of Moorgarth’s Waverley Mall in Edinburgh on Saturday 1st May.

Situated in the heart of the capital, with Edinburgh Castle as the backdrop, Linton & Co will be serving coffee from Clifton Coffee’s Direct Trade E1 Project and showcasing their handcrafted brownies based on their secret family recipe, using only the finest of ingredients.

Linton & Co. was founded in 2015 by Alex & Lara as an Event Specialty Coffee Company, touring the country in their beautiful Vintage Citroen H Van. They have served coffee at some of Scotland's most prestigious and large-scale events including The European Championships, Edinburgh Fringe Festival, The Royal Highland Show, The Scottish Golf Open and Solheim Cup to name a few.

Open daily from 8am, they will also serve a range of breakfast and lunch options throughout the day including fresh smoothies and home-made porridge, where you can choose from ‘The Belter’ - Linton & Co brownie bites with caramel sauce, ‘The Nova Scotia’ - Bacon & maple syrup and ‘Kiss from a Rose’ - Edible rose petals, almond butter, pumpkins seeds and honey.

Daryll Bunce, Director of Innovation at Moorgarth, Lara Wilson and Alex Critchley from Linton & Co

Capital Gains, New Eateries for Edinburgh