Fhior

St. Brides Duck / Maitake / Flowering Currant

We’re excited to announce the biggest series of exclusive collaborative dinners that we’ve ever had at Fhior. We’d like to introduce you to the Native series. Chef patron has invited top chefs from around the United Kingdom who celebrate their own natural larder to join him in a collaborative chef series this autumn at our restaurant. The exciting list of chefs includes from , from Michelin-starred , from , and from Michelin-starred .We will be revealing full details from each night, including menu previews over the next few weeks. Expect six courses of seasonal dishes shared between Chef Scott and each of the collaborating chefs, with added surprise canapes and petit fours.The Native Series runs from the 25th of September to the 23rd of October, find out more and book your tickets through our events page. We expect these dinners to sell out fast, so book early to not miss out!

What ingredients is Chef Scott Smith loving right now? 👨‍🍳

"Mackerel is in its absolute prime just now, and we always make sure we get ours from the day boats, ensuring it is as fresh as possible.

Fresh mackerel really doesn't require much to show off, so we simply brine the fish for 15 minutes before flashing it over hot charcoal, preserving its delicious oily meat while adding a touch of smoke.

We're currently using mackerel on our tasting menu with Isle of Wight tomatoes, lovage (from my garden) and Atlantic wakame seaweed."

A showstopper of a fish, that only really needs a touch of Scott's skill to become one of our all-timer favourite ingredients.

Hey everyone! 🌟

We’ve got some exciting changes coming to Fhior starting September 2nd! 🎉
We’re introducing a new dining experience with one amazing tasting menu and an à la carte menu, both available for lunch and dinner. This change is all about making our food more accessible and adapting to your evolving dining habits.

Also, we are bringing our 'Front Room' back to be kept available for walk-ins, to allow you to pop in for a just a drink, or with some plates from the à la carte. Great for views onto Broughton Street and a spot of people watching.

These changes will replace our current offerings of the 7 or 10 course menu, and also our 4-course set lunch.

We hope these updates bring you greater value and the option to visit us more often. The new à la carte menu is designed to allow more of you to visit without the full commitment of a tasting menu experience, offering a flexible option while still delivering the high standards, produce, and ethos that Fhior is known for, just in a new format.

We can’t wait to launch this and welcome our current and new guests to Fhior's next evolution.

For those of you with existing reservations, I’ve already reached out to all of you and 'experience' voucher holders directly by email with more details.

Thank you all for your incredible support. We can’t wait to share this new chapter with you! 💖

Bookings are now open for both menus via our website.

Say hello to our Strawberry Mar-granita 🍸

This might just be our favourite pre-dessert yet!

Absolutely smashing all the boxes you want ticked as you transition from savoury to sweet.

Fresh Scottish strawberries and salted, crunchy, crystallized white chocolate at the bottom, paired with creamy strawberry ice cream, and topped with a sharp, bright, and lightly smoky margarita granita.

It’s got layers of sweetness, richness, freshness, saltiness, and, of course, a kick of booze from the mezcal.

This one is a keeper that will evolve and develop with the season's fruits. We believe it will become a staple on our menu as we journey through the fruits of the year.

Cheers!

Shroom petit four power-up 🍄🍄

Our pastry chef, Karolina, has given our mushroom macaron an upgrade!

Shiitake ganache filled chocolate, mushroom macaron base.

🎉 Festival Season in Edinburgh is almost here! 🎉

To celebrate, we're adding Friday lunches throughout August, in addition to our usual hours. Join us and savour our tasting menu or our 4-course lunch menu. Escape the Fringe madness and relax in our little spot on Broughton Street.

Look forward to seeing you.

A massive congratulations to our sommelier, Phil Provart, who recently placed 26th in the Harpers Wine & Spirit Top 50 UK Sommeliers list for 2024.

These awards celebrate the best in a dynamic and vital part of the hospitality industry, and we are extremely fortunate to have Phil with us, leading the way with his vast knowledge and expertise.

Phil honed his skills in some of Toronto's top restaurants, and it's no surprise to see him recognized among the best in his field. Mostly self-taught, he has always been an avid reader about wine and is one of the most knowledgeable sommeliers we've ever met.

Phil, you’re an essential part of Fhior, and we’re grateful for your experience and knowledge. Raise a glass (maybe Phil could suggest a bottle?)

A shout-out to our good friends Miguel Crunia and Stuart Skea, who were both also recognised for their skills.

We’re excited for this one! On the 13th & 14th of July, we will be welcoming Conor Toomey, previous Head Chef of Michelin-Starred Condita, to Fhior. We are delighted to collaborate with Conor as he looks to showcase some of his latest creations and aspirations.

Featuring a 6-course menu with offerings alternating between both Fhior and Conor, with additional snacks, bites, and petit fours filled in around the edges.

We will be hosting this dinner in our private dining room, with a limited availability of 12 covers per evening.

📅Saturday 13th July & Sunday 14th July
⏰7:30PM - 11:00PM
🏷️£105.00pp

Book through the events page, link below.

https://www.tickettailor.com/events/fhior/1257789?

Strawberry / Sweet Cicely / Sourdough

We are delighted to share the wonderful news that we have won 'Scottish Restaurant of the Year at the 2024' awards.

It was an honour to be named a finalist, among some of Scotland's finest restaurants, but winning the award is an achievement that we are greatly humbled by.

A huge thank you to our talented and hardworking team (past and present). Without their dedication and commitment, nothing Fhior has achieved would have been possible. Together with our incredible producers, they all make Fhior what it is and are shared in creating the experience we work hard in providing our guests.

Thank you to the team at The Scotsman for the award and putting on a great night for the industry.
We are thrilled that our Head Chef and Restaurant Manager were there to accept this award on behalf of the team.

We are delighted to share the wonderful news that we have won 'Scottish Restaurant of the Year at the 2024' Scotsman Food and Drink awards.

It was an honour to be named a finalist, among some of Scotland's finest restaurants, but winning the award is an achievement that we are greatly humbled by.

A huge thank you to our talented and hardworking team (past and present). Without their dedication and commitment, nothing Fhior has achieved would have been possible. Together with our incredible producers, they all make Fhior what it is and are shared in creating the experience we work hard in providing our guests.

Thank you to the team at The Scotsman for the award and putting on a great night for the industry.
We are thrilled that our Head Chef, Martin, and Restaurant Manager, Sheila, were there to accept this award on behalf of the team.

❗ This Week's Lunch Menu 👀

Sea Trout / Celery / Parsley

Asparagus / Radicchio / Bread Sauce

Duck / Aubergine / Jalapeno

Strawberry / Buttermilk / Elderflower

£55
including additional bites & snacks, our beremeal sourdough, and petit fours.

Don't miss out – book your table now via the link in our bio! 👍

Exciting news! We’re adding an extra lunch service throughout August this year! 🌟

Due to the popularity of our 4-course lunch option, we’ll be open for lunch on Fridays all through the festival.

We look forward to seeing you there! 😁

📸
Sea Trout / Celery / Shrimp Head / Parsley
A cracking little first course on our lunch menu this week.

There's no eggs-cuses not to visit us for our ALL VEGAN Mixtapes this June!

Celebrating the abundance of fresh fruits, herbs, and vegetables in June, we have decided to make this month's menu fully vegan-friendly, focusing on highlighting the amazing plant-based produce available to us.

As always, before the evening we only release an ingredients list, with the full menu revealed on the night. What's on the extra special list this month?

Wild Garlic Capers | Strawberries | Fermented Asparagus | Fermented Wild Leeks | Buckwheat Miso | Aspergillus Oryzae | Wild Mushrooms | Barley | Gooseberries | Peas | Wild Watercress... and much more.

Although vegan, we promise that this menu will still be an excellent and interesting experience for all diets.

Mixtapes dates:
Saturday 22nd of June
Saturday 29th of June

Book your seat at the table!

https://fhior.com/

Chicken of The Woods 🍄

This beauty was found by our Assistant Manager, Edyta. You'll see this on our menu if you're visiting this weekend.

Magnolia Petal / Crab / Lobster / Oscietra

Cherry Bakewell 🍒🍒
(with no cherry or almond)

This one has evolved many times over the years, but this year I think we have really nailed the processes for extracting the right level of flavours from the blossoms/shoots.

This dish starts in March when we forage the early shoots from the Rowan tree. Essentially, natures marzipan. These little guys just taste of almond essence drops, with a little bitter finish. This is then extracted in different ways. One sweet method for this dessert, and the other being alcohol based for our Fhior "Amaretto".

Then comes the cherry blossom season in April. Again, we forage these on the best days possible, when in full bloom and warm to ensure maximum flavour. These are turned into pickles, sugars and alcohols.

Once we have everything, we put this little, simple looking dessert together. Highlighting the amazing fragrance and flavours from these 2 short lived products to create a dish with profile of a classic Cherry Bakewell.

Sitting at the bottom is a compote made from the sticky, preserved petals themselves with the taste and texture of a sour cherry jam.
Topped with crunchy sourdough tuille.
The white mousse is made from the almond like extract of the rowan shoots.
Finally finished with the bright pink cherry blossom sorbet.

This limited dish only stays on the menus for a few weeks each year.

Shio Koji Baked Celeriac / St. Brides Duck / Celeriac Miso & Buttermilk Sauce 🦆

Currently on our lunch menu.

We have two exciting openings to join our team at FHIOR 💪

We are looking for a part-time FOH and a part-time kitchen assistance ( 18-22 hours approx) to join our team in May.

Flexible hours, great tips 👌 and a friendly work environment. Experience is not a must, but passion for food and drinks is essential.

To apply, send your CV to [email protected] or send a DM to find out more about the position.

Crab / Daikon / Mint

Cracking little new addition to our tasting new.

Ribbons of daikon radish hiding a nice mound of white crab meat, topped with a sharp citrus puree, zested lime and fresh mint.
Finished at the table with a lightly warmed sauce made from the roasted shells, brown meat, and crab XO. 🤌

We have openings in both our kitchen and front of house teams at FHIOR 💪

We are looking to fill the last 2 positions with us as we prepare for the upcoming busy period. Experience in similar high-standard restaurant is preferred. However, a thirst to learn, grow, develop and a passion for food and hospitality is essential. The rest we can teach you

Excellent organisational skills, strong focus and a positive attitude are a must.

We offer ⬇️
4 day working week (45 hours)
Competitive salary
Excellent tips (on top of salary)
Private Medical Insurance
Respectful working environment
Ambitious and fast-paced business
Working with incredible and unique Scottish produce

We are always looking to drive things forward and develop our guest’s experience each day, and that is only possible with the right team.

To apply, send your CV to [email protected] or send a DM to find out more about the position.

Short but sweet season for these beauties.

Flowering currant is a bomb of fragrance at this time of year (when it's not raining). Their prime is very short lived, so we preserve them in a sharp and sweet cordial. The use of acid in the cordial helps to pull and savour their vibrant colour.

You'll see this used 'currantly' in both on our drinks list, and as a sweet accompaniment to our new Duck dish.

Your ONE WEEK countdown starts today. Are you ready for the Fhior x Supper Club?

Tickets are selling quickly, so we wanted to help save you the disappointment of missing out, by reminding you to grab a ticket today. We're soon to be heading down the road to one of Edinburgh's iconic distilleries to treat guests to a meal created by talented Scottish chefs and distillers, and inspired by Scotland's rich culinary landscape.

If that menu doesn't make you want to cop a ticket... Book throu

📣Wednesday 3rd of April. Arrival for drinks at 6:30pm with dinner starting at 7:00pm

https://lindlimegin.rezdy.com/631512/fhior-x-lind-lime-supper-club

We have an opening to join our kitchen team at FHIOR 💪

We are looking for a strong Sous Chef to join our team in April.

You should have previous experience in a Sous position, or as Senior Chef de Partie looking to take that next step up. Experience in similar high-standard kitchens is preferred. However, a thirst to learn, grow, develop and a passion for food is essential.

Excellent organisational skills, strong leadership and a positive attitude are a must.

We offer ⬇️
4 day working week
Competitive salary
Excellent tips (on top of salary)
Private Medical Insurance
Respectful working environment
Ambitious and fast-paced business
Working with incredible and unique Scottish produce

We are always looking to drive things forward and develop our guest's experience each day, and that is only possible with the right team.

To apply, send your CV to [email protected] or send a DM to find out more about the position.

It always seems a little odd that this is only "celebrated" for one day a year. We know that all the women we have had work with us, past and present have been essential in bringing our restaurant to the ambitious standards we strive for each day. So here's to you all, EVERYDAY. Thank you for all your hard work, friendship, and strength 💪

Preparing some of our welcome bites as the first guests arrive.

Haggis XO Donut / Nori / Black Garlic

Pork Collar / Lardo / Preserved Cherry Blossom

Brill / Garum / Wasty Paste™️ 😁

Coming Soon.....