Our new Edinburgh menu, From The Ground Up, is shaped by local sourcing and ingredients chosen with care. From coastal fish markets to farms and dairies across the country, each element is selected for its quality, balance, and sense of place. The result is food that feels confident and unfussy, built on strong foundations and influenced by Gordon’s own Scottish heritage.

Starters take their lead from Scottish waters, including a rich crab dip paired with Isle of Mull cheddar. Mains are hearty and comforting, such as Hunter’s pie made with Highland venison and slow-roasted lamb shoulder sourced through trusted local butchers.

At the heart of the menu sits Gordon’s Highland venison Wellington, made to share and sourced from the organic pastures of the Southern Highlands — a signature dish that reflects the same care and attention to detail found throughout the menu.

Dessert packs an indulgent punch, including a chocolate and heather honey tart served with Mackie’s iconic milk ice cream, produced on a 1,600-acre farm in rural Aberdeenshire.