Chef Roberta Hall-McCarron is to relocate her Edinburgh restaurant the Little Chartroom and launch a new venture in the city this autumn.
The original restaurant, which opened in 2018, is moving a short walk away to Bonnington Road where it will reopen as a more "grown-up" venue in September.
The "Little Chartroom 2.0" will leave its original six-burner gas stove behind in favour of newer kitchen equipment, allowing it to serve a larger number of covers.
An open kitchen will be at the heart of the restaurant, while a separate bar area will be available for pre and post dinner drinks.
The concise menu will feature three options for each course, guided by the Scottish produce that is available. Dishes are likely to include smoked eel, beetroot, apple and horseradish; and cod, squash, broad beans, fregola and clams.
The old Little Chartroom site will reopen as restaurant and wine bar Eleanore in late October. Named after a boat owned by Hall-McCarron's mother, it will offer small plates from an open kitchen, highlighting quality Scottish produce.
Chefs Hamish McNeil and Moray Lamb (pictured above), who launched the Little Chartroom on the Prom barbecue and live-fire cooking takeaway by the sea during lockdown, will run the pass.
Dishes will include barbecue pork neck, chicory and quince, with a wine list curated by Johanna Cole, formerly of Lucky Liquor Co.
Since opening in 2018 the original Little Chartroom has been listed in the Michelin Guide Great Britain and Ireland's 2019 and 2020 editions, though it does not hold a star or Bib Gourmand.
Hall-McCarron represented Scotland in the BBC's Great British Menu in 2020 and 2021 and had a dish served at the final banquet both years.