Edinburgh chef and restaurateur Stuart Ralston has announced the formation of The Aizle Hospitality Group following the closure of his original restaurant, Aizle, in September.
The new group brings together his current portfolio of venues, including Michelin Bib Gourmand-awarded Noto and Italian-inspired Tipo, and his Michelin-starred seafood fine-dining restaurant Lyla. It also includes two forthcoming openings—Parisian-style wine bar Vinette and underground cocktail bar Vivien which are both due to open in Edinburgh this month.
The restructure also sees a number of senior team members take on expanded roles. Long-time operations director and co-owner Jade Johnston remains in place, while Stuart’s brother Scott Ralston has been appointed Group Chef, with oversight of Noto, Tipo, Vinette and Vivien. Younger brother Calumn will head up the kitchen at the two new venues, and Stuart Skea will continue to lead the wine programme across the group. Stuart himself will remain focused on Lyla, working with Head Chef Lewis Vimpany.
“Following the closure of my debut restaurant Aizle, it felt important to carry on its name and legacy through our hospitality group. Aizle Hospitality Group is just as much about the people as it is about the restaurants, and I am proud of the team we have built across all sites,” said Ralston. “This year marks a big next step for us as we open Vinette and Vivien, build on Lyla’s Michelin success and continue the good work at Noto and Tipo. It feels especially meaningful to be doing this alongside the key people who’ve been on this journey with me—Jade, who has been integral for more than a decade, and my brothers Scott and Calum, who are stepping into leadership roles.”
Ralston, originally from Glenrothes, opened Aizle in 2014 following years of experience in kitchens across New York and Barbados, including time with Gordon Ramsay, Daniel Humm and Jean-Georges Vongerichten. Since then, he has developed a respected and award-winning portfolio in the capital, with Aizle earning a loyal following for its blind tasting menu centred around seasonal Scottish produce.
His newer ventures – Noto, Tipo and Lyla – have each found their own audience, with Lyla earning its first Michelin star earlier this year. The upcoming Vinette and Vivien are expected to add further breadth to the group’s offer, with a focus on European wine and elevated cocktails in a dual-space format.
Picture: Vinette