We have teamed up with celebrated Edinburgh chef Scott Smith (Norn, Fhior) who has designed a menu with a focus on classic, well-made, seasonal dishes that are created to be full of flavour.

Starters include Cumbrae oysters; prawn cocktail, Caesar salad and haggis croquettes. Highlights of the main menu include handmade savoury pies and a selection of meats cooked over coals.

Our Sunday roast with all the trimmings is another star of the show, including rare breed pork porchetta; dry aged sirloin roast beef and confited chicken leg finished on the barbecue. Sunday lunch never looked this good. And don’t just take our word for it - The Scotsman’s Gaby Soutar has named it the best in town.