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Introducing the Soulful New Dining Destination

Inviting guests to connect over an authentic celebration of Scotland’s natural larder, KIN brings together modern, provenance-led design and a newly revealed interior aesthetic with an unpretentious à la carte menu by Scotland’s First National Chef.

The Roseate Edinburgh officially opens the doors to KIN by Gary Maclean today, a soulful 42 cover restaurant and bar in the city’s vibrant West End. Unveiling an exclusive first look at the newly transformed space, the launch offers diners their very first glimpse into what promises to be a definitive new chapter in Scottish dining. Led by Scotland’s First National Chef and winner of MasterChef: The Professionals, Gary Maclean, KIN which means family signals a significant milestone for Roseate Hotels & Resorts, debuting as the very first named celebrity chef partnership within its luxury hospitality portfolio.

Chef Gary Maclean comments: ‘KIN is about connection as much as it is about food, bringing together locals, travellers, producers and our kitchen team around honest cooking that celebrates the very best of Scotland’s larder. Many of the dishes are inspired by flavours I grew up with, reinterpreted through my own experiences. For me, authentic Scottish hospitality has always been about the finest ingredients and making people feel instantly at home, and that is exactly what we have brought to life here.’

Born in Glasgow, Gary has spent over 35 years bringing Scottish cooking to the world stage, shaping how a generation thinks about Scottish food. As a passionate champion of Scottish produce, an esteemed voice on Scottish cuisine, and one of the country’s most influential culinary educators, his vision for KIN extends beyond the plate, with a deep commitment to nurturing local talent and creating opportunities for the next generation of Scottish chefs.

Housed in a newly reimagined dining space at the heart of The Roseate Edinburgh, KIN has been designed to tell this story of Scottish produce and the people behind it. Central to this vision is Gary’s deep commitment to provenance, showcasing exceptional independent suppliers including Tobermory Fish Co., St Brides Poultry. Curated in close collaboration with Hannah Lohan and New Heritage Design, the space effortlessly balances the building’s grand Victorian heritage with relaxed, unhurried warmth. Reflecting the earthy tones of the land and deep blues of the sea, the design features deeply evocative landscape photography by Stewart Ferguson alongside references to Gary’s own books, adding rich layers of story, meaning, and texture to the intimate dining room.

Ravi Birdy, Executive Director, Roseate Hotels & Resorts commented: “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.”

This philosophy flows directly onto the debut à la carte menu, which is entirely flavour led, prioritising exceptional ingredients sourced from local growers over rigid signature dishes:

Starters

• Highlights include Gary’s personal favourite, Cullen Skink with kiln smoked haddock, potato dulse, and burnt onion, fondly described by Gary as the king of Scottish soups. Alongside this, Hand Dived Scallop with brown crab, barley, spinach, and a rich shellfish emulsion, and a traditional Haggis, Neeps and Tatties elevated with a pickled walnut ketchup and whisky sauce.

Mains

• Standout plates include Pan Seared Loin of Roe Deer accompanied by raw spiced and caramelised cauliflower, oats, nuts, salsify, game chips, and a sloe gin sauce, alongside a delicate Roast Scrabster Cod served in a curried mussel broth with spring vegetables. Guests looking for classic comfort can enjoy the St. Bride’s Chicken with a confit leg terrine and potato puree, or J. Robertson’s Pork Belly with a poached egg and chive hollandaise.

Desserts

• To finish, the dessert menu offers an indulgent twist on cultural staples, featuring a Cranachan Cheesecake served with raspberry ripple ice cream, a decadent Dark Chocolate, Glenmorangie and Orange Fondant , and a curated I.J. Mellis Scottish Cheese Selection showcasing Blackmount, Dhorlin, Mull Cheddar, and Lanark Blue served with quince and crisp oatcakes.

Complementing the food is a curated beverage menu built on provenance, flavor and story. The whisky selection spans Scotland’s regions, from the honeyed elegance of Glenmorangie to the legendary smokiness of Lagavulin, with rare bottlings sitting alongside approachable drams for every level of appreciation. At the bar, the KIN signature collection is no different. The Kinship brings a Highland malt softened with Scottish heather honey and a kiss of orange blossom, lifted by a Champagne float. Thistle & Thorn takes Scotland’s national flower to its wilder edge, floral Scottish gin, sloe and heather tincture stirred into something quietly magnificent. The wine collection in the cellar, is one where the old and new converge: a warm, spiced Alentejo Tinto alongside the roe deer, a bright Provence Rosé to lift the Cullen Skink and seafood.

KIN also introduces an elegant afternoon tea ceremony, showcasing delicate finger sandwiches, homemade cakes and warm scones with clotted cream and Scottish preserves. Guests can pair their experience with champagne, botanical kombucha or organic, sustainable loose leaf teas sourced from The Tea Group.

KIN finds its natural home within the walls of The Roseate Edinburgh, a five star boutique hotel spanning two masterfully restored 1860s Victorian townhouses. Characterised by interiors that mirror the neoclassical elegance of Edinburgh’s Old Town, the 35 room hotel provides the perfect luxury backdrop for a restaurant designed to be visited time and time again, whether for a casual lunchtime bite, afternoon tea, or a celebratory dinner.

Operating with an accessible, flexible all-day à la carte model, KIN by Gary Maclean is set to become a defining presence in Edinburgh’s dining landscape.