Timberyard has certainly become a firm fixture on the Edinburgh restaurant scene since its opening in 2012. Family members Ben, Jo, Abi, Lisa & Andrew & the team are welcoming, informative and the food served is something to be reckoned with.
A designer or architect for the building was never hired, and instead Andrew and his family have all given input into the look and feel of the place. The authentic brick warehouse has a beautiful courtyard garden for sunny evenings & a wood-burning stove for those colder Winter nights.
OH! Taste was fortunate enough to spend Saturday lunchtime at the restaurant, and in true Scottish fashion, on arrival the weather was glorious and when leaving, the weather had turned and the monsoon rain had begun.
Timberyard had been used as timber merchants for over 50 years and when the family took it on, it was very neglected but in an unaltered raw state. Overall, the design is authentic, grounded & home grown with careful attention to detail.
“We just literally let the building lead us. The timber ceiling and columns had to be kept uncovered while the windows and doors were all bricked up. Choosing local craft tradespeople, the building was rewired, replumbed, doors were designed and built and of course, redecorated. We were literally working on site every day alongside the tradesmen which was incredibly rewarding.”
Chef Ben works hard to find a balance of texture and flavour in the kitchen whilst brother Jo does likewise with drinks in the bar. Unusual ingredients are often paired in an innovative way, making for some unique flavour combinations. As with many innovative restaurants, both the restaurant itself and the menu have evolved since it’s opening and now has it’s own pickling station in house. Ingredients are all sourced locally and are all supplied by small, local, artisan growers, breeders, producers, suppliers & foragers.
There is a focus on local ingredients and building relationships with suppliers who are passionate about their produce is key. Suppliers include Shaws Butchers, Stevie Fish, George Campbell & Sons, Burnside Farmfoods, Greencity Wholefoods, Phantassie Organics & Forage & Funghi, to name a few.
“It is very important to know the provenance of our ingredients. Along with a dedicated forager, Andrew also goes out collecting several times a week. This way of buying ingredients does usually mean a higher price but the quality is paramount.”
Our lunch consisted of a delightful starter of Pigeon, Celeriac, Shallot and Black Garlic, followed by main courses of Lobster, Turbot, Pea, Broad Bean, Leek, Potato and Broccoli – cooked to perfection, rich, buttery and yet fresh, light and seasonal. Indulgent, tender slices of pork tenderloin were then served alongside chard, swede and purple sprouting broccoli – a modern take on a roast lunch with velvety, smooth jus.
Desserts were more of a challenge to decide on, but choices of Honey, Nut, Oatmeal, Lemon Thyme and Milk, followed by Strawberry, Elderflower, Buttermilk, Woodruff and Biscuit were utterly delicious. Smooth textures of jellied strawberries, tangy elderflower and the crunch of homemade biscuits made for a delicious dessert and perfect finish to a delicious meal.
As the rain started to pour, our wine glasses were topped up and we settled in for a relaxing wait for the weather to turn. With tartan rugs to keep us cosy, the wood burning stove was fired up to add even more warmth to the already atmospheric and sheltered restaurant. Let it rain, we thought…and that it did.
Find them: 10 Lady Lawson St, Edinburgh, Midlothain EH3 9DS