The Field Restaurant opened in January 2013 in the space formerly occupied by Home Bistro, just off the North Bridge in the Southside area of Edinburgh. The experienced team behind this new venture are chef Gordon Craig and Restaurant Manager Richard Conway, who met when they worked together at the Michelin starred Plumed Horse in Leith. This diminutive restaurant with just 22 covers is simply decorated with clean lines, bare boards and candlelit tables.

Field as the name suggests is all about making the most of the local larder, with a market driven menu emphasising regional cuisine. Starters of rabbit Spring rolls with carrot and coriander or home-cured Scottish salmon with dill blinis, beetroot and crème fraiche open the show on the concise menu. Main courses follow the theme with pan fried hake with sautéed ratatouille, chunky chips and saffron mayo or maple glazed duck breast with savoyard potatoes, duck confit stuffed tomato and Ras el Hanout sauce. To finish desserts offer an enticing mix of flavours with peanut butter cookie and Nutella ice cream sundae or banana tarte tatin with rum and raisin ice cream.

Field with its friendly and welcoming ambience is proving to be a gem of a neighbourhood restaurant, offering accomplished cooking at exceptional good value prices.

Field Restaurant is also featured in: Michelin Guide, Good Food Guide

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Modern British

Gordon Craig

Lunch: 12.00 - 2.00pm Tue-Sat
Dinner: 5.30 - 9.00pm Tue-Sat

Visa, Master Card

• Pre theater meals
• 22 covers