11 September 2018
Food provenance, sustainability, quality and freshness are key ingredients to constructing delicious memorable dishes.
We pride ourselves on food provenance and food sustainability at The Tower Restaurant, Edinburgh but what is it? Put simply it means knowing where your food has come from, how it was produced, transported and subsequently delivered. Sourcing local seasonal produce is one way in which local distinctiveness and resilient communities can grow.
At the Tower, we endeavour to source as much of our produce locally as practicable taking care in selecting the freshest seasonal produce from the best Scottish producers.
A considerable amount of time is spent on menu and dish design to showcase the lovely larder we have on our doorstep. We are blessed to have the opportunity to work with and learn from the finest fish and meat producers in Scotland.
We get our scallops from Guy Grieves at the Ethical Shellfish Company. Why? Because Guy and his team hand dive scallops from their own boats in waters they know like the back of their hands. We know exactly where they’ve come from as they’re hand-picked and not dredged. Each scallop is shucked within an hour of being selected (adhering to Scottish and EU Food standards legislation) and delivered live to us within 24 hours of leaving the sea for the ultimate in freshness. With such quality seafood, it is our job to ensure we do it justice.
On the menu: Our chefs lovingly prepare and serve the hand dived scallops with a shellfish veloute, lemon and garlic potatoes and crispy ham as a Starter or marry them with prawns, mussels and crayfish in our Tower Shellfish Bouillabaisse, a favourite with our diners.
Another seafood highlight from The Tower Menus is the king of crustaceans, lobster. Our lobsters come from the North Sea off the coast of Belhaven on the south-east coast of Scotland, a mere 45 minutes away. The earliest records of lobster fishing in Scotland date back to the 12th centurywhen lobster was caught by hand using ‘crooks’ and hoop nets. Different methods are employed nowadays and catch restrictions were imposed on unlicensed fishermen in 2017 to protect stocks. It’s more important than ever to practice sustainability and know where your produce is coming from and that is why we use trusted sources.
Scottish beef is renowned the world over due to the perfect environment in which the cattle are reared. Climate, soil type, and overall topography play an important role in producing tip-top tasty and tender meat. Award-winning butcher Simon Howie founder of The Scottish Butcher - you must read about his formidable career, truly understands the pasture to plate journey which means he’s able to meet the bespoke demands of Scotland’s top hotels and restaurants. The chefs at The Tower love working with Simon’s Himalayan Salt Chamber dry aged rib-eye steaks. The name itself gets the taste buds going, but the proof is in the eating of these specially selected cuts that are aged for up to 21 days to create a more tender fuller flavoured steak.
We also are proud members of the Scotch Beef Club, a group of just 300 British restaurants, who buy exceptional meat from farmers with the only highest standards of animal welfare and natural production methods.
On the menu: You won't just find rib-eye on our menu, succulent beef sirloins, prized fillets, and indulgent Chateaubriands for an intimate dinner for two can be enjoyed from the grill too. Know your Scotch beef cuts here.
Our stunning wrap around terrace (gracing the top of the National Museum of Scotland) provides the most enviable panoramic view across Edinburgh’s spectacular skyline. The exquisite backdrop at James Thomson’s rooftop Tower Restaurant compliments this highly acclaimed dining experience and Edinburgh restaurant of choice for distinguished diners.
The Tower Restaurant Edinburgh, celebrating Scottish produce and Scottish Food & Drink Fortnight.
To make a reservation for brunch, lunch, dinner or afternoon tea call 0131 225 3003 or email firstname.lastname@example.org