The historic Edinburgh Castle opened its doors last week, offering up ‘proper pints’ and traditional pub grub to the people of Ancoats. Dating back to 1811, the Edinburgh Castle Public House and the Cutting Room above has had its original features retained and restored – providing a new life and vision for the space.
The restaurant on the upper floor, previously used for cutting cloth patterns produced in nearby mills, has been completely transformed. The restaurant will specialise in British dishes sourced from local suppliers.
Chef Julian Pizer prides himself on seasonality and working with local suppliers. With their well-founded relationship, Julian and his team work closely with suppliers and have produced an authentically British menu dictated by the British seasons.
“Our aim is to make full use of our ingredients” states Pizer.
The menu will feature meat, fish and vegetarian dishes. Diners will find exquisitely selected British ingredients transformed into refined home-cooked meals; whether it’s Fresh Shucked Oysters (£12), Sauced Mackerel with golden raisin, soft herbs and sourdough (£12), Caramelised Fennel with hispi cabbage, macadamia and Shropshire blue (£22) or staff favourite and signature – Bees Waxed Aged Beef (£30).
From the team behind Cottonopolis, diners can expect quality dining and service.
The Edinburgh Castle Pub is open now. Upstairs Restaurant opens on Wednesday 4th December 2019.
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The Edinburgh Castle, 16 Blossom Street, Ancoats, M4 5AW
@ec_ancoats
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