Scotland’s national chef to open new ‘modern Scottish’ restaurant in Edinburgh
A new chapter in Scottish dining begins this summer as KIN opens at The Roseate Edinburgh.
The Roseate Edinburgh will soon be home to KIN by Gary Maclean, which will open on 8 June.
The 42-cover restaurant is led by Glasgow-based Gary Maclean, Scotland's first National Chef and winner of MasterChef: The Professionals.
Steeped in Scottish produce, culinary tradition, and a deep sense of place, KIN is an expression of Gary Maclean's Scottish cooking amidst The Roseate Edinburgh’s design-led hospitality.
KIN, which means family, marks a milestone for Roseate Hotels & Resorts, as the first named celebrity chef restaurant in its culinary portfolio.
The menu at KIN will bring together guests, local growers and kitchen teams in a shared story: seasonal cooking, honest ingredients and warm, unpretentious hospitality.
It will evolve and change with every season, focusing on standout plates over fixed signatures, flavour-led cooking where simplicity and technique serve the ingredient, never overshadow it. Scotland's natural larder sets the agenda: beef, game, dairy, seafood and smoked products, chosen for origin.
Seasonal dishes and menu highlights include Cullen Skink with kiln smoked haddock, dulse and burnt onion - one of Gary’s personal favourites, and what he fondly describes as the ‘king of Scottish soups’.
Alongside this, the menu will feature thoughtfully crafted dishes that showcase the depth and character of Scotland’s natural larder, including hand-dived scallop with brown crab, barley, spinach and shellfish emulsion, grilled langoustine, pan-seared loin of Roe deer with oats, nuts, salsify and sloe gin sauce and cranachan cheesecake, best complemented with a selection of drinks including wines, Scottish spirits and seasonal serves.
The design philosophy behind KIN will also be inspired by Scotland's heritage and charm. The interiors, created in collaboration with Hannah Lohan and New Heritage Design, are a reflection of the land and sea, and a refined blend of Victorian heritage. Stewart Ferguson's evocative landscape imagery and references to Gary's own books, add intrigue and layers of story.
Chef Gary Maclean said of this new venture: “KIN is about connection as much as it is about food, bringing together guests, locals, producers and our team around thoughtful, honest cooking that celebrates the very best of Scotland's larder.
“The menu reflects the way I cook today, modern Scottish food steeped in exceptional produce, a strong sense of place and honest flavour, inspired by ingredients that feel deeply personal to me: Scotland's seafood, smoked fish, game and dairy. For me, authentic Scottish food has always been about the finest ingredients and genuine hospitality. KIN is a reflection of that.”
KIN finds a natural home at the heart of The Roseate Edinburgh, located in the buzzing West End of the city. This stylish five-star boutique hotel blends the city’s heritage with contemporary luxury. Spanning two restored 1860s Victorian townhouses, it offers 35 designed rooms and suites, with characterful interiors inspired by the neoclassical elegance of Edinburgh's Old Town.
Ravi Birdy, executive director, Roseate Hotels & Resorts said: “KIN means family and from the very first conversation with Gary, that is exactly what this felt like.
“Finding someone whose passion for Scotland’s larder, whose belief in honest, generous cooking, and whose instinct for warm, genuine hospitality mirrors our own values so completely, that is rare.
“Edinburgh has always deserved a restaurant of this character, and I am immensely proud that it will find its home at The Roseate Edinburgh. This is not just a restaurant opening, it is the beginning of something we hope will become a true part of the fabric of this city.”
KIN by Gary Maclean’s a la carte-led menu will be available from 12:00 - 22:00, creating a flexible and accessible dining experience throughout the day.
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