Nàdair - Celebrating Scotland’s larder

“It’s a cliché about how good the produce is here in Scotland – but it’s a true one," says Alan Keery. “We do our best to flaunt it by keeping it as unadulterated as possible.” Nàdair serves an ever-changing five-course set menu that is “forage-focused, local and micro-seasonal”. The spot on Marchmont’s Roseneath Street is filled with natural light, and its minimal design in shades of white, sage and brown reflects nature’s inspiration, while shelves displaying Nàdair’s ferments, vinegars and cocktail infusions give an indication of things to come.

Nàdair’s close-knit group of suppliers is in daily communication with the team about what’s freshest in the sea and on the shore, and in field, hedgerow and forest. Castle Game, just outside Linlithgow, provides venison, Highland beef and mallard, and Fish Brothers provide scallops from Orkney and cod from Peterhead. “They effectively write our menu for us,” jokes Alan. “Ben, our forager, has probably the most influence over our menus. From seaweeds to berries, flowers, woodland shrubs and tree barks, there isn’t a dish on the menu without his work on it.”