Former Spring chef Lloyd Morse (pictured left) has teamed up with James Snowdon (pictured right), previously general manager of the Harwood Arms in London's Fulham, to open the Palmerston restaurant in Edinburgh.
The 60-cover restaurant will focus on whole animal butchery to develop a nose-to-tail menu alongside a range of vegetable-based dishes.
Set in a former 19th-century bank on Palmerston Place, the restaurant will also include an in-house bakery, coffee shop and bar.
Morse, who worked at Spring in London under Skye Gyngell, will work with local farmers and vegetable growers to devise a menu with minimal waste. His menu will feature grilled East Neuk mutton chops with turnips and bacon; gnocchi with braised greens, chilli and crème fraîche; and whole grilled mackerel with white beans, spinach and Pernod.
Morse said: "Originally from Australia, I've spent the last 15 years traveling the world, working in some incredible kitchens. I'm proud that Edinburgh will be home to James and I's first restaurant.
"Our aim is to bring something new to the city's renowned dining scene. Whole-animal cooking is at the heart of this – it cuts out food waste so is better for the environment and enables us to really honour the time, effort and dedication that went into rearing it."
Snowdon added: "Returning to my home city to open our first restaurant was only natural.
"We're working hard to create our vision of the ultimate neighbourhood restaurant. A bustling coffee shop, fresh bread being baked daily, an incredible wine selection, and a completely relaxed dining experience.
"Preparing to launch he Palmerston in the midst of a pandemic has been no mean feat, but we can't wait to open the doors and welcome our first diners."