New Chapter Restaurant

Last-minute Father's Day Sunday roast or mid-afternoon catch up with a friend, with maybe a glass of bubbly? Come for lunch, we've prepared some absolutely delicious dishes for you.
Oh, and almost forgot, as always £29 for three courses.

Book online: https://booking.resdiary.com/widget/Standard/NewChapter/4884

Call: 0131 556 0006

Calling on all graduates! Whether you need a table for 4 or private dining for 8-20, we are here to alleviate the headache of dinner planning so you can focus on what matters most: celebrating this very special new chapter with the people you love.

Book a table online to drop us an email for groups of 6+.

- Reserve online: https://uk.resdiary.com/Promote/WidgetConfigurator/Export/10766?widgetThemeId=4884&type=Standard
- Call 0131 556 0006
- Email [email protected]

New Chapter Restaurant At New Chapter we are giving you a neighbourhood restaurant to be proud of, we do it well and we pr

Our new lunch menu is here and we would love you to visit us over the weekend.

£29 for 3 courses, including our spectacular Sunday roast.

Book online: https://booking.resdiary.com/widget/Standard/NewChapter/4885 or call us at 0131 556 0006.

Sunday roast at New Chapter at a glance:
- £29 for 3 courses
- Every Sunday 12-4pm
- Roast beef, Yorkshire pudding, duck fat roast potatoes, The Free Company's vegetables
- 📍 18 Eyre Place, EH3 5EP, Canonmills, Edinburgh

This weekend's menu: https://www.newchapterrestaurant.co.uk/new-sunday-roast-menu

Book a table: https://booking.resdiary.com/widget/Standard/NewChapter/4885
or call 0131 556 0006.

Book online with ResDiary Click here to make a booking

This weekend's lunch menu is a true ode to the season, featuring asparagus, Jersey Royals, sprouting broccoli, and strawberries — we're proud!

If you are able to visit, and fancy a fantastic meal, please come.

Book here https://booking.resdiary.com/widget/Standard/NewChapter/4885 or call up on 0131 556 0006.

Here is a little reminder that you can celebrate your special occasions in style at New Chapter! Hire our private downstairs rooms for birthdays, anniversaries, and other milestones with your loved ones.

Our smaller room accommodates up to 15 guests, while the larger one can hold up to 20 guests around one table.

We don't charge any room hire fees, and instead, we work on the basis of a minimum spend on food and drinks, which varies depending on the date and time, making it fair for you and us.

Let our Events Manager make the process painless for you. Enquire now: [email protected]

PS. Our private dining rooms are perfect for work events, too.

Sunday roast, tomorrow 12-4pm. £29 for 3 courses. See you then?

BOOK A TABLE: https://booking.resdiary.com/widget/Standard/NewChapter/4884
or call us at 0131 556 0006

Our new lunch menu is here and we would love you to visit.
Enjoy a 3-course meal for only £29 (and this includes our roast on Sundays) and follow it up with a leisurely walk down the Water of Leith for a perfect weekend afternoon.

BOOK A TABLE: https://booking.resdiary.com/widget/Standard/NewChapter/4884
or call us at 0131 556 0006

Classic Sunday Roast but make it New Chapter.. £29 for 3 courses, 12pm-4pm

Book online with ResDiary Click here to make a booking

This weekend's lunch menu, £29 for 3 courses.
Book now: https://booking.resdiary.com/widget/Standard/NewChapter/4884 or call 0131 556 0006.

Now that the Black Friday noise is slowly becoming a bit quieter, we thought it’s the perfect time to tell you about our yearly gift voucher sale.
🎁 for every £50 spent on vouchers, you’ll receive an extra £15 voucher to redeem between January and March 2023.

We shrug nervously a bit at the thought of BF, but then it’s such a good opportunity for us to make sales while you can gift your loved ones an experience… and have a little bit for yourself, we won’t tell :) the second voucher will be automatically sent, no code needed.

If you’d like a hard copy, please pop down to NC within opening times, and one of our colleagues will help. Otherwise, like usual, purchase your voucher online and we will email you a printable pdf within 24 hours.

Offer valid until Thursday, so no rush

Have you ever wondered what Matthew would have for his last supper?
https://foodanddrink.scotsman.com/food/flavour-profile-matthew-korecki-owner-of-bundits-of-leith-edinburgh/

Gaby Soutar found out, as well as many curious facts about his eating habits.

Flavour Profile: Matthew Korecki, owner of Bundits of Leith, Edinburgh | Scotsman Food and Drink What’s your favourite ingredient? This one is surprisingly simple. My favourite ingredient by a mile is paprika. I find it adds that little special something flavour-wise. Honestly, there isn't a dish that I have cooked in the last few years where I haven't considered adding paprika. L ...

We still have a few tables available for our lunch deal this weekend.
Enjoy 3 courses for £29, and on Sundays, this includes our incredible Sunday roast.

To book for this week's menu, click here https://tinyurl.com/2f5rtbnu or call us 0131 556 0006.

Have you heard of our new lunch menu yet? Enjoy 3 courses for £29 when you dine with us in the afternoon on weekends or go all out with our a la carte. Pictured is our Monkfish, roasted cauliflower, crispy oxtail, vadouvan curry & raisins

Monkfish, roasted cauliflower, crispy oxtail, vadouvan curry & raisin

New lunch menu, running alongside our a la carte. Launching tomorrow

Dear New Chapter Friends,

It’s no secret or surprise that times have been tough over the past couple years for everyone and that of course, includes our beautiful industry.
From covid, through to staff shortages, all the Brexit hurdles, to now energy crisis, inflation and an around-the-corner recession; it’s been non-stop. And you have supported us all the way through, for which we cannot thank you enough.

We’ve been open since 2015 and we managed for this long because if there is anything we know how to do, it’s staying resilient and constantly adapting, which has only been possible thanks to our wonderful team who have been working tirelessly to always deliver the best food and service despite anything.

We believe that this too is temporary, but it doesn’t make it any less difficult. We lost a restaurant in 2020 and are not ready to throw in the towel for New Chapter just yet.

We are all brainstorming and coming up with ideas, but in the meantime, we sadly had to make a decision to close mid-week lunches which sadly, are simply not feasible. (This will not apply to the month of December.)

We have contacted most of the existing reservations already, and would like to apologise for the disappointment caused once again.

We will be keeping you posted on any other changes which are definitely bound to come, so please bear with us while we navigate these, once again, troubling times.

We would absolutely love you to support your favourite independents if you have the means. There are so many amazing places and businesses we have already lost and this definitely is not the end.

There are many ways to do this that are not monetary. Say a nice word, recommend to a friend, like a post, leave a review, or comment.

A bit sadder than the usual message, but after all the lows come the highs; and we need both in life.

With gratitude,

Matthew, Carol & The Team

Available from this evening: Corn-fed Goosnargh duck breast, duck leg ragu, beetroot, pickled peach, green peppercorn sauce. Book now, link in bio.

Corn-fed Goosnargh duck breast, duck leg ragu, beetroot, pickled peach, green peppercorn sauce. Book now, link in bio.

F R I D A Y

Corn-fed Goosnargh duck breast, duck leg ragu, beetroot, pickled peach, green peppercorn sauce

When in Edinburgh…
Always highest quality local seasonal produce.
Always a small menu.
Always prepared with love.

Spotlight on our current veggie main course of spelt, Scottish girolles & broad bean risotto, roasted Maitake mushrooms, truffle Pecorino cheese. Always fresh, always local, always seasonal and never boring

We are committed to always bringing you the freshest and highest quality produce local larder has to offer. Here is our new veggie main course, now on our menus. Book via the link in bio.

Spelt, Scottish girolles & broad bean risotto, roasted Maitake mushrooms, truffle Pecorino cheese

Last photo of our steak tartare starter of before we reveal our new main course.
“My starter was the scallops and the flavours were amazing my friend had the steak tartare and she said the flavours were to die for. “

Steak tartare, pickled mustard seeds, brown butter hollandaise. A new starter on our menus.

Special thank you to

Steak tartare, pickled mustard seeds, brown butter hollandaise. A new starter on our menus. Special thank you to

Passion fruit posset, white chocolate & coconut cremeux, sesame crunch, mango, coconut & coriander sorbet

Passion fruit posset, white chocolate & coconut cremeux, sesame crunch, mango, coconut & coriander sorbet

• NEW DESSERT •

Passion fruit posset, white chocolate & coconut cremeux, sesame crunch, mango, coconut & coriander sorbet

STARTER: Grilled Sea bass and smoked mackerel rillette, avocado, yuzu kosho, white soy sauce & buttermilk