Noma-trained chef to open farm-to-table restaurant in Edinburgh

Ex-Noma chef Henry Dobson will launch a Scandi-inspired restaurant in Edinburgh later this month.

The Stockbridge farm to table restaurant will seat 26 covers and serve over 90 ingredients harvested from Dobson’s family farm in Angus.

Moss, the name given to Dobson’s new restaurant, takes over the site of Paris-inspired Satine Saint Stephen, which focused on regional French cuisine.

Dobson will work closely with local producers such as Phantassie Organic Farm in East Lothian and Butchery at Bowhouse in the East Neuk of Fife to serve a menu sourced entirely from Scotland.

Dishes will include beef dripping, bone marrow and garum focaccia; duck smoked using shavings from the dining tables; and ceviche cooked with acid from wild sorrel.

Chef director Dobson and his artist wife Akiko have created a minimalist dining room complete with crockery and tables made by the couple themselves.

Dobson trained at the Ballymaloe Cookery School in Cork and three-Michelin-starred Noma in Copenhagen before moving to London to work as a head chef and sound engineer in the music industry.

He then relocated to Japan to take a residency in ceramics and work at the two-Michelin-starred Maz, run by Peruvian chef Virgilio Martínez Véliz, and Michelin-starred Kabi.

At Moss, he will be supported by a team who have worked at restaurants including Michelin-starred Heron in Edinburgh and the three-Michelin-starred Ledbury in London.

Dobson said: “Moss is the culmination of two years of solid R&D and I can’t wait to open our doors and share our perspective on what we think is possible with Scotland’s diverse palette of ingredients.

“My team and I are excited to amalgamate the best of Scotland’s local makers and producers and find our niche amongst the incredible scene of restaurants in Edinburgh.

"This project has already been such a personal journey for my family and I. From our six month R&D trip to Japan, to Akiko and I digging clay out of ditches for the tableware, to sieving ash for the paint, to bucking, milling and joining the table tops all the way to foraging our vast library of preserved ingredients from my family farm.”

Moss will open on 29 January.