The charming and quaint Edinburgh restaurant that's opening in lush New Town gardens

No longer, as it’s been taken over, and transformed into The Cottage at Royal Terrace, which is taking bookings from May 1. On its evening eight-course tasting menu, expect dishes including line caught turbot, grapes, wild leeks and Champagne, or smoked carrot, soy gel, macadamia nuts and coriander.

We asked the new owner, Peter Adshead, to tell us more.

Why did you decide to open your own place?

After many years in Edinburgh’s hospitality scene - working as a sommelier in a Michelin-starred restaurant and later as general manager of a successful city-centre fine-dining spot - I wanted to channel that experience into something of my own. It’s always been the goal to create a restaurant shaped by the lessons, advice and ideas I’ve picked up along the way, and to define my own take on hospitality. When The Cottage became available, it felt like exactly the right moment to make that happen.

How will you bring that background into play?

Great service has always been at the heart of everything I do, across every role and venue. From fine dining at Restaurant Number One to brasserie settings, my focus has been on delivering something that feels both flawless and genuinely welcoming. For me, it’s about striking that balance - service that’s knowledgeable yet approachable, polished yet relaxed. Ultimately, I want to create a restaurant that feels friendly and gentle in its approach, with quality at its core.

Will you continue to operate your cafe as well?

I’ll continue to run Café Florentin, and while I love both, I see them as very different. The café was my first business and will always mean a great deal to me, but I’m fortunate to have a strong team there who manage it day to day.

Why did you choose this property?

I’ve always loved the building and felt a real sadness when the former restaurant Gardener’s Cottage closed. I’d often walk past, thinking about its potential. In many ways, I’ve had a long, intertwined relationship with The Cottage. It’s a building I understand, and one that, in many ways, reflects my own personality.

Does the building have any challenges?

The Cottage was built in the 19th century to house gardeners. I'm sure William Playfair could never have imagined that it would become a restaurant nearly 200 years later. It’s a building full of character, and more than a few quirks. I’ve taken great satisfaction in shaping the compact kitchen to deliver the special tasting menu our head chef, Jamie Stapleton, has created. The same goes for storage - every nook and cranny has its purpose. Transforming a Victorian workman’s cottage into a space that feels warm and welcoming, while producing truly refined food, has been a challenge, but one we’ve embraced.

Who else is on your team?

We’ll begin by opening four days a week, building around a strong core team and looking to expand as we move into the summer. I’m delighted to be working with Jamie Stapleton for the first time. He joins us from Cannonball Restaurant and Bar in Edinburgh. We’re excited to see his influence on the menu, with each dish thoughtfully shaped by the seasons and what we can use from the kitchen garden. It’s also incredibly reassuring to have Louise Mackay on board as manager. We’ve worked together across a number of restaurants over the years, and her warmth, alongside her deep knowledge of food and drink, made her an easy first choice.

What have you done to the interior?

We’ll continue with communal dining, as the character of the building naturally lends itself to it. We’ve worked with a British table maker to create the tables and chosen Scandinavian-inspired chairs that allow each guest to feel they have their own space within the shared setting. It’s a key part of what makes The Cottage feel vibrant - helping guests feel both part of the room and part of the evening. The interiors have been a real passion project, from pottery by Charlotte Manser to tapered candle holders and wine coolers, balanced with more modern touches like LED table lamps for a soft, ambient light.

What will be on the menu?

This is where The Cottage really comes into its own, with a garden kitchen already bursting into life with rhubarb, red vein sorrel and lovage. It feels only natural that we lean into seasonality and locality in everything we do. The garden’s offerings will feature not just in the kitchen, but also in cocktails and cordials, with plans in place to preserve the harvest for use through the autumn and winter months as the seasons turn.

After many years as a sommelier at Champany Inn, Restaurant Number One and The Pompadour by Galvin, the wine list is something I’ve long considered. We’ll be focusing on European wines, and I do think we’ll see a shift in how New World wines are viewed, with the current global situation highlighting the environmental impact of food and wine miles. I’m confident our European pairings will both surprise and delight our guests.

Tell us about your suppliers

Opening The Cottage gives us a wonderful opportunity to work with suppliers who are both close to our hearts and our door. We’ve partnered with The Free Company for their exceptional butchery, and our fruit and vegetables will be sourced locally wherever possible. Reducing our environmental impact is a core priority. Our cheeses will come from George Mewes, a much-loved name in Edinburgh and now nationally recognised. I’ve admired his cheeses since my time working with chef Paul Tamburrini, and it’s a real pleasure to continue that relationship.

For drinks, we’ll be working thoughtfully with Bellfield, just a stone’s throw away, for our beers, alongside Scottish wine suppliers including Tarquin de Burgh and Alliance Wines. We’re committed to keeping pricing fair, with the aim of offering wines that feel genuinely approachable in today’s climate.

Edinburgh’s restaurant scene is small but mighty, and while they’re not strictly suppliers, opening a restaurant also requires guidance. I’ve been hugely grateful for the advice and support from Brian Grigor of Eòrna, Stuart Ralston of Aizle, and Douglas from Loudons.

Do you think your place will offer something unique in Edinburgh?

In the heart of the city, it offers a rare sense of calm amid the bustle. Once you step through the gates, you can breathe deeply and feel the tranquillity of the garden surround you.

www.thecottagedinburgh.com

Read more: “I had a sturdy weekday lunch in Edinburgh's coolest hotel”

Read more: “I had a superb lunch at East Lothian's best new restaurant”

Read more: “I tried an unusual dinner at this quirky and bright Edinburgh pub”

Read more: “I returned to my favourite Edinburgh Michelin-star restaurant and it's still so enchanting”

Read more: “I tried Edinburgh's coolest new restaurant and it was like being at the best party”