After the “heart-breaking decision” to walk away from their much-lauded Leith restaurant Norn, Scott and Laura Smith launch this new venture in Edinburgh.
Harden's survey result
With the closure of Norn, chef Scott Smith and his wife Laura launched this minimalist summer newcomer in the city-centre too late for any survey feedback. The food focus is on ambitious experimental cuisine with a strong emphasis on local sourcing.
Created by Chef Scott Smith and his wife Laura, Fhior’s approach is ultra-seasonal and naturally innovative; combining contrasting flavours, textures and temperatures with a focus that’s firmly on the produce.
The frequently changing seasonal menu will let you discover ancient grains, heritage varieties and foraged ingredients alongside the freshest of produce presented in creative and inspiring dishes that regularly include traditional techniques such as fermentation, infusion, cultures and pickling.
The wine selection sits snugly alongside this ethos, showcasing a selection from around the world that focuses on the craft and expertise of the winemaker. All wines show skill, minimal intervention and interest.
The restaurant itself is simple and modern with neutral hues, a relaxed atmosphere and artwork with a sense of humour. This is all paired with upbeat music and informal, but informative service to make you feel like all the details are covered without it being so serious.
Located in the heart of Edinburgh on Broughton Street, Fhior is a dining experience that combines the essence of Scotland and the flair of one of the UK’s most exciting young chefs.
|Wine per bottle||£26.00|
Scott grew up in the countryside of Aberdeenshire and his childhood was strongly linked with food. His mother grew the majority of the family’s fruit and vegetables where homecooked meals were central to the dinner table.
Knowing he wanted a career in food, Scott took a job washing dishes at 15 to get his foot in the door. From there worked his way up in various kitchens in the UK, including two years at the Michelin starred restaurant The Peat Inn. Having decided he wanted to open his own restaurant he then took on managerial roles to help develop the skills needed for this as well as executive chef roles overseeing the food operation of several business. In May 2016, Scott finally achieved his goal, and opened Norn in Edinburgh with his wife Laura.
Very soon after opening, the restaurant received rave reviews from both local and national press, managing to secure a place in both the Sunday Times Top 100 and Restaurant Magazine Top 100 in its first year, amongst multiple nominations and winner of ‘Newcomer of The Year’. Scott received an Acorn Award from Caterer Magazine in May 2017, recognising some of the best talent in the industry under 30.
His food takes a modern and inventive approached to British cuisine with a determined Scottish slant: Showcasing a fixed tasting menu that reflects the best in Scottish produce while maintaining very high ethics and sustainable practices.
This ethos and attention to detail has been carried over into Scott’s new project, ‘Fhior’, which has just recently opened in the capital’s city centre. Benefiting from a more central location and the addition of a bar area, Scott and Laura intend to build on their already growing reputation as some of the most exciting operators in the country.
36 Broughton Street, Edinburgh, EH1 3SB
|Number of Diners:|
|Wednesday||6:30 pm-12 am|
|Thursday||6:30 pm-12 am|
|Friday||12:30 pm-4 pm, 6:30 pm-12 am|
|Saturday||12:30 pm-4 pm, 6:30 pm-12 am|