Have you eaten at either of Edinburgh’s Chop House restaurants yet?
The original opened on Constitution Street in Leith in 2015 while a second branch opened in the new East Market Street development by Waverley last year.
Scottish beef and seafood are at the heart of the menu and both restaurants are keen to emphasise the communal aspects of eating out.
Their menus are designed to encourage sharing. In particular, they offer the following sharing cuts of steak: bone-in rib of beef, Chateaubriand and Porterhouse.
Book in to Chop House via 5pm Dining
Both restaurants are part of the Compass Group who also operate Sygn, The Westroom and Monteiths. As we mentioned a few days ago, they are also working on the launch of White Horse Oyster Bar on Canongate.
We were invited along to the Leith branch to try the menu and sample several Highland Park cocktails. The Orkney-based distiller has just launched a new embossed bottle for its whiskies and was keen to show people the new design.
Our evening got underway with Maxxium Portfolio Ambassador Teddy Joseph mixing up some Kirkwall Copper drinks.
Made with 12-year-old Highland Park, a splash of Oloroso sherry and Fevertree Tonic, these made light, refreshing aperitifs. Very summery.
The new look bottles drew inspiration from an ancient Stavkirke, a type of wooden church found in Norway. Go back a thousand years or so and Orkney was ruled by Vikings from Denmark and Norway.
The revamped packaging riffs on that heritage. And, we imagine, won’t hurt when it comes to boosting Highland Park sales in Scandinavian territories.
Chop House buy their meat from Shaws, a family butcher that sources beef from around a dozen different farms in the Borders. Aberdeen Angus, Charolais and Limousin cattle are all used although the restaurants take the view that the way the beef is reared is more important than the breed.
The beef is aged for at least 35 days in special meatlockers. Himalayan salt blocks are used in the dry aging process. Aging draws out moisture; makes the beef more tender and intensifies the flavour. The restaurants also sell beef aged for 50, 60 or even 70 days as specials.
If this has whetted your appetite, remember that you can book into the East Market Street Chop House via 5pm Dining.