Chef partners Sarah Baldry and Alan Keery have launched their debut restaurant, Nàdair, in Edinburgh's lively Marchmont neighborhood.
Located on Roseneath Street, Nàdair (meaning 'nature' in Scottish Gaelic) is a cosy, independent neighborhood restaurant featuring a daily-changing 5-course set menu that highlights the finest Scottish ingredients. Sarah Baldry and Alan Keery, who share kitchen duties, craft their food and drink menus around locally sourced and foraged ingredients, delivering bold and experimental flavors.
The 20-seat restaurant marks Sarah and Alan's first solo venture, having met while working at Wedgwood the Restaurant, a well-known fixture in Edinburgh’s dining scene. Their menu offers modern Scottish, ingredient-driven dishes with a touch of Scandinavian influence, with Sarah taking the lead on pastries. Some seasonal highlights include foraged chanterelles with cultured cream, pine, and black garlic; sea trout with onion, buttermilk, and sweet cicely; dry-aged sirloin with celeriac, beetroot, and sea sandwort; and caramelised honey with plum, tarragon, and oat.
The drinks menu at Nàdair is thoughtfully curated, with a primary focus on organic wines. In addition, they offer a range of forage-inspired cocktails, highlighting their seasonal, house-made infusions.
Nàdair offers an intimate yet relaxed dining experience, serving a five-course tasting menu from Wednesday to Saturday, 6pm to 9:15pm, priced at £65 per person with an optional wine pairing for £45. On Saturdays from 12pm to 2:15pm and Sundays from 12pm to 2:30pm, a set lunch menu is also available.
Co-owner and head chef Alan Keery said of the opening: “We’re so proud to open our first restaurant together, Nàdair, in the city where we met. It’s been a long time in the making, and we’re really looking forward to working together to showcase the best produce that Scotland’s larder has to offer.”
Co-owner and pastry chef, Sarah Baldry, added: “We’re working with the best local suppliers and using our restaurant as a platform to show the people of Edinburgh the real quality of ingredients we have available to us in Scotland. We’ve had such a wonderful reception from our neighbours in Marchmont, and had lots of locals visit us for lunch and dinner – we really feel part of the community already.”
