7 May 2018 - Another email arrives with the news that "Norn closes indefinitely April 2018 - Scott and Laura smith announce: "We write to tell you that, with great regret, we have had to walk away from Norn. This was a terribly difficult and “heart-breaking decision” to walk away from their much-lauded Leith restaurant Norn, Scott and Laura Smith launch there new venture in Edinburgh’s Old Town, called Fhior
Chef Scott Smith, a protégé of Geoffrey Smeddle - owner of Cupar's “splendid establishment” The Peat Inn - takes over the site of The Plumed Horse on Henderson Street in Edinburgh’s culinary neighbourhood, Leith, with an ambitious new venture providing tasting menus centered on Scottish produce from local suppliers.
Harden's survey result
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“Amazing playful inventive food” – “an exquisite and mind-unravelling experience” – from chef Scott Smith and his team have made his “truly brilliant” Leith yearling (on the site of The Plumed Horse, RIP) a very “refreshing arrival on the Edinburgh scene”. “It’s strictly informal, with small tables, no cloths or flim-flam, and friendly, very well-informed staff who explain about ingredients, provenance and technique”. “Each dish is brought to the table and explained by the chef who had cooked it” and “it’s worth hearing about them: local suppliers are heavily championed, as is seasonal produce and heritage techniques and ideas”. Did Michelin only press their nose to the window this year?
Chef Scott Smith, a protégé of Geoffrey Smeddle – owner of Cupar’s Peat Inn – took over the site of The Plumed Horse (RIP) to open this ambitious new venture providing tasting menus centered on Scottish produce from local suppliers. It opened too late to attract survey feedback, but to say that early press reviews have been adulatory would be an understatement.
Norn has been created to provide an exciting and creative dining experience, reflecting the best of Scottish produce and producers.
We are focused on using produce that is sustainably sourced. We believe that it is our responsibility as chefs and restaurants to promote this.
By using smaller, independent producers, the larder available to us is limited and ever changing. This keeps our offer highly seasonal, with menus that are dictated by nature and our suppliers. It is our job to sympathetically represent this produce in the most interesting and delicious plates of food we can.
We are taking inspiration from our cooking heritage, inspiration from current techniques, and offer you our representation of modern Scottish cooking.
Norn Restaurant Diner Reviews
"Cooking of a very high level, with slightly minimalist, understated dishes beautifully executed - a real understanding of flavour and deft technique in evidence. Friendly and knowledgeable service rounds the experience off in an attractive but slightly muted room. One that should be on the radar of the Michelin inspectors."