The mysterious folklore-inspired pub that's opened in an Edinburgh Old Town basement

Sköll and Hati, which is named after the mythological celestial wolf Sköll, who chases the sun, and the moon-following Hati, is the creation of couple Linden Wilkinson and Rachael Carpenter, who already own the Capital’s eight-year-old conceptual bar, The Cocktail Geeks.

This new destination is rather unique, in that it has a meticulously-researched Nordic folklore theme.

“Our big thing has always been storytelling through our cocktails, and we've always had a passion for mythology. The Norse revered storytelling. Storytellers, or skalds, were keepers of social memory. So they were the ones that passed on stories and travelled around, reciting their poems, singing their songs, and keeping memory alive. We thought it made sense to celebrate that,” WIlkinson says. “To research, we started with the work of Snorri Sturluson, an Icelandic writer in about the 13th century. He's one of the main sources for writing down Norse mythology. We delved in as much as we could”.

The blue murals on the wall depict Yggrasil - the sacred world tree - and other realms, including Asgard. Even Odin makes an appearance, at the end of the bar, looking ominously like the grim reaper. There are tastefully-placed objects, like horns, and a slightly blunt-looking axe. Sounds full-on, but it’s actually surprisingly subtle and non-contrived. You need not own a beard to enter.

The walls in this space, which was formerly another pub, Under the Stairs, have been brightened up by a putty pink and there are wild grasses in vases, plus wicker chairs topped by plump and velvety cushions. On the stereo, they are playing atmospheric medieval-style music - “bardcore is one of the genres we’re going for” - says WIlkinson.

I’m sitting beside ‘Odin’s spear’, Gungnir, which is hanging above the fireplace. “Whatever you throw it at, it will hit, the legend goes,” says WIlkinson.

Behind the bar, there is a fire that’s glowing underneath a sort-of Viking head effigy, along with a multitude of spirits, including single malt Scotch and Scandinavian whiskies, plus an absinthe-holding vessel that’s used in one of their more theatrical drinks, The Punishment of Loki (sloe gin, white bitter, red vermouth and absinthe).

However, this all-day concept is not just about boozing.

In the morning and early afternoon, the Sköll part of the concept, they serve Company Bakery pastries - “their chai cardamom buns are life-changing”, says Wilkinson - and Tanifiki coffee, East Coast Cured meats and IJ Mellis cheese boards, and a selection of non-alcoholic (or alcoholic) cocktails.

“I think what we want to shout about is the fact that we're open all day. That's definitely the bit that's going to take some time to build up, just because we're not known for it whatsoever,” says this bar owner. “At five o'clock, it all switches up, so the lights go down, the music goes up. And, as he chases the moon, we are celebrating the day”.

Along with Carpenter and other members of the bar team, Wilkinson has created all the cocktail recipes.

He has a few favourites, including one that’s alcohol-free.

“Nilfeim is inspired by the realm of primordial mists. So it's very ethereal. It contains Everleaf Marine, which is this beautiful non-alcoholic aperitif that's got this lovely salinity, then the bergamot ingredient brings that ethereal edge, with anise, white vermouth and cucumber,” Wilkinson says. “On the Hati menu, we’ve got the Mead of Poetry, which contains a fermented strawberry soda and honey. It’s bittersweet and very fruit driven, easy-going and delicious”.

There are some interesting ingredients going on. Wilkinson is most proud of a cherry tomato and mango juice; a beetroot and raspberry mixture, which he described as “deep, funky and savoury”, plus a soursop sorbet.

However, they’ve already been open a couple of weeks, and the cocktail that most customers are gravitating towards is The Binding of Fenrir, which is a bit of a surprise, according to Wilkinson, as peated whisky can be divisive. It contains this, as well as chocolate, passionfruit and Angostura. Their guests have been raving about it, but other things too.

“We're over the moon with the feedback. They’ve been saying that the vibes and atmosphere are good, the cocktails and the drinks in general, and the food, which was the bit we were most nervous about,” says Wilkinson.”As far as the cocktails go, people are really willing to try things that they might not be too familiar with, because they like the theming, or presentation, or they're just passionate about that element of the mythology, which is great. So we love that it breaks down barriers”.

They’re welcoming locals, but tourists are a huge part of their custom. These guests are after memorable moments while they're on their Scottish holidays.

There are also their established The Cocktail Geeks regulars, who will loyally visit for every theme - currently Studio Ghibli and Spirited Away - at their East Market Street venue.

“I think that's the main thing that gave us the confidence to do this, because we've got a really good following for the Geeks,” Wilkinson says. “On Instagram in particular, we've been using that to shout about it. I think Sköll and Hati is a very similar attraction, if you want your nighttime to be more of an experience”.

Wilkinson is excited to be part of the city’s pub scene.

“Edinburgh has a phenomenal reputation. There are incredible bars in the city, and they are representing the city incredibly well. I think it’s one of the best destinations in the UK for drinks,” he says. “The guys at Hey Palu are spectacular and their knowledge is unbelievable. We’re big fans of Panda & Sons and Bramble, Lucky Liquor Co and Uno Mas, which is probably our regular, and Nauticus is producing some phenomenal stuff”.

There are a couple on Wilkinson’s favourites list - Panda & Sons, Hey Palu and Nauticus - who made it onto this year’s Top 50 Cocktail Bars in the UK list.

Are they aiming for that, too, maybe next year?

“We're gonna push for that, yeah,” he says. “That’s something that we're really keen to do”.

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