The Dean Banks Group has opened its new kitchen takeover, called Plaice, within its Leith restaurant venue, ASKR.
Inspired by Chef Banks’ training under Rick Stein and his recent travels to Portugal, the pop-up will serve seafood exclusively sourced from the North Sea, thanks to Chef Banks’ unique buyer’s license which allows the restaurant to purchase directly from North Sea fishing boats. The menu will feature products such as scallops, langoustines, and fish caught the same-day in a simple, classic preparation.
Group Executive Chef, Dan Ashmore, said, “As a group, we specialise in curating the best and freshest Scottish seafood, sharing the bounty of the North Sea with our diners. Plaice reflects what we do best, and by introducing this concept within the historic port of Leith, we’re building upon those strong ties to fishing and industry that bring the community together, with a goal to become a social destination for the neighbourhood.”
Group CEO, Dean Banks, said, “We know that our customers are making more conscious decisions about how to spread their budgets – but that shouldn’t mean that they can’t enjoy an evening out and a fresh, delicious meal. By paring back on the frills and embellishments of fine dining, we can use the same incredible local fisherman to provide the high quality our diners deserve at a much lower price point.”
Plaice aims to become a warm and welcoming space in Leith, offering a relaxed and informal dining experience for after-work wine and small plates with friends, a weekend catch-up over lunch, or an all-out, sharing-style celebration dinner – suited to all tastes and occasions. Visitors can enjoy a selection of small plates and high-quality seafood, including sardines on toast, smoked mussel flatbread, and trout pastrami on rye along with a wine and aperitif menu.
Picture: Dan Ashmore
