Chef patron duo, Tomás Gormley and Sam Yorke, are to open their second restaurant, Skua, in Edinburghs this Spring.
The founders of Heron, which opened in 2021 and now has a listing in the The Michelin Guide, will be offering small plates inspired by the seasons as well as an innovative drinks list curated by Heron bar manager, Seoiridh Fraser featuring cocktails, beers, spirits, natural and rare wines.
Skua, in the city’s Stockbridge, will feature marble table tops, brass hardware and soft candlelight and Tomás and Sam will be in both the Heron and Skua kitchens, alongside chef de partie Aran Lowry.
Tomás said, “We wanted to create a space perfect for a late-night drink or a bite to eat. Somewhere to go with friends after work or at the weekend.
“Our food and drinks menus will be short and ever-changing. Showcasing techniques and flavours that interest us from around the world whilst staying true to our passion for local and sustainable produce, such as koji marinated chicken, soy and chilli glazed octopus and cider infused maitake mushrooms all cooked on the konro grill for depth of flavour. We’re going to have things we want to eat on the menu, with our own take on fried chicken and poutine for example. Expect bold flavours, great tunes and generous hospitality.”
Sam said, “We’re adopting a whole carcass butchery approach for both Heron and Skua, using rare and heritage meat from Macduff Butcher. We want to showcase often overlooked cuts which are just as delicious and help to reduce food waste. Our supplier community has been so supportive already with the likes of Lind & Lime, Newbarns Brewery and Castle Game helping to realise our vision for Skua and we’re looking forward to maintaining these relationships and working with more artisan food and drink producers.”
As well has being shortlisted for ‘Best Breakthrough’ in the GQ Food and Drink Awards 2022, Sam Yorke was also recently named in the Code 30 under 30 class for 2023/24 as one of the most exciting young chefs in the UK.