Photo of
July 12, 2012
Head Chef David Millar checks the day’s fish at The Paper Mill in Lasswade

Just opened last weekend, The Paper Mill is a sleek new bar and brasserie in Lasswade, just outside Edinburgh.

It’s the brainchild of two former long term employees of the highly successful Edinburgh bar and hotel firm Montpelliers.

Lots of reclaimed materials and sensitive restoration work mean that the Victorian paper mill, which had lain derelict for a number of years, retains its character while allowing for plenty of 21st century comfort.

The chef is David Millar. Formerly the sous at Tom Kitchin’s much acclaimed eponymous restaurant, his focus at The Paper Mill is less fine dining and more stylish brasserie dishes.

‘Eat seasonal, meet local’ is the motto on a menu which includes starters such as local shellfish ravioli and ham hough salad with local, new potatoes, apple and a wholegrain mustard dressing.

Main courses include duck en croute with green beans and roasted North Sea coley with clams, herb crumb and white wine sauce.

Charcuterie platters feature at The Paper Mill

The operators had put their heart and soul into getting The Paper Mill ready for its launch last Friday. If you click through to their Facebook page and click on the entry for July 7, you will see the watery scene that greeted them just outside the business on Saturday morning.

The floodwater has now receded; visitors no longer need a canoe to access the Paper Mill and they would be delighted to see you.

The delightful river views from the terrace are no longer so worrying