We are delighted to have been awarded a Green Michelin Star, recognising our commitment to treading as lightly as possible on the planet.
We cook with wild meat and locally sourced, organic produce, letting provenance and seasonality lead the way.
A huge thanks to the Michelin guide, our whole team, our suppliers, and our wonderful guests for making this vision a reality. 🌱☘️🌿
Today marks the Glorious Twelfth — the start of game season in Scotland.
From this moment on, we’ll be serving only wild meat: deer, game birds, wild boar, hare and rabbit. This is about lowering our environmental impact, stepping away from farmed animals, and building a restaurant with real longevity.
Wild meat comes from animals living freely, with no intensive rearing, and taken as part of essential population management — sometimes of invasive species — all used nose-to-tail. It’s a choice rooted in flavour, responsibility, and kindness.
The one exception will be a single, impeccably sourced pig each month, used entirely for our in-house charcuterie programme.
Two bottles of ancient blended Scotch Whisky distilled in the 1950s & 1960s.
Whisky from this era was quite literally made differently. It’s a real time warp of an experience getting to taste drams from so long ago.
We will use these bottles to rinse glasses before topping up with bone broth for the first part of our main course serving.
In addition to our non-alcoholic pairing, we offer two different alcoholic pairings.
This is a snapshot of our current ‘Old & Rare’ pairing. Iconic wines from cult producers stretching back to 1990.
A wonderful way for us to showcase the depth & breadth of the Timberyard cellar.
Blood orange & beremeal
A sponge and biscuit made with beremeal barley from @baronymillorkney , sole producers and oldest working mill.
Preserved blood oranges, a sorbet, sauce & ice cream made from the skin & candied peel.
Using the whole fruit, nothing wasted.
