Roberta Hall-McCarron, chef owner The Little Chartroom – the Leith based restaurant inspired by her childhood memories of sailing the Scottish coastline and love for the country’s produce - will bring two new restaurant openings to Edinburgh in 2021 with husband Shaun McCarron (front of house).
These are; The [new] Little Chartroom (September 2021) – a relocation of her flagship restaurant - followed by Eleanore, a restaurant and wine bar set to take over where The Little Chartroom currently calls home (October 2021).
The Little Chartroom is Roberta's culinary playground, taking ingredients from the wilds and waters of the Scottish landscape, guided by what is available from farmers and fishermen.
Here, Roberta creates dishes showcasing her French-British cooking techniques and passion for the best of Scottish produce.
Moving only a short walk to Bonnington Road, The Little Chartroom’s latest incarnation will be an evolution as opposed to a diversion from its original guise.
Leaving the six-burner gas stove behind, the restaurant’s new ‘grown-up’ destination, will enable an increase in cover numbers, state-of-the-art equipment and more comfort for the guests.
The menu will be concise and considered, with three options for each course, guided by what is available. On the menu, dishes such as smoked eel, beetroot, apple, horseradish; trombetta courgette, asparagus, peas, elderflower, lovage; cod, squash, broad beans, freagola, clams and strawberry bourbon iced tea savarin, ricotta ice cream.
Designed by Studio Niro, the interiors are inspired by the surrounding sea and rugged Scottish coastline, making use of rich blues and oyster white. A lively open kitchen is at the heart of the restaurant, within an intimate and elegant dining room, as well as a separate bar area for pre & post dinner drinks.
Eleanore, which takes its name from the boat owned by Roberta’s family and named by her mother, is a restaurant and wine bar set to open where The Little Chartroom currently lives.
Focused on relaxed counter culture with high-top dining, the restaurant will serve small plates from its open kitchen, highlighting the best of Scottish produce.
Chefs Hamish McNeil and Moray Lamb (formerly of Little Chartroom on The Prom) will run the pass, whilst also incorporating their own culinary influences.
Dishes include BBQ Pork Neck, Chicory and Quince; flatbread with sunflower seed dip and oysters with fermented cucumber, sweet pickled apple and horseradish oil.
Another Studio Niro design, the interiors - incorporating soft whites and hints of dark blues - will hint at the makings of a boat and the Scottish coastline whilst earthy tones from the muds of the deep sea will be reflected in the hand-crafted ceramics.
The space has been designed for flexible dining, from a full meal to a glass of wine.
Drinks
Regularly changing wine list curated by Johanna Cole (formerly of the Lucky Liquor Co.), and a considered selection of seasonal cocktails making use of foraged Scottish ingredients and homemade shrubs.
To date, Roberta has won accolades including Best Newcomer at Edinburgh Restaurant Awards, 2019; YBF Best Chef 2018; Eating & Drinking Award from The List Magazine; entries in Michelin Guides 2019 and 2020; UK’s Top 100 at Estrella Damm National Restaurant Awards; Breakthrough Chef of the Year at the Food and Travel Awards; Good Food Guide 2020.
Since opening the doors, the duo received glowing reviews from The Sunday Herald Scotland, Joanna Blythman; The Sunday Times, Marina O’Loughlin; The Guardian, Grace Dent and Financial Times, Nicholas Lander and most recently was named by British Vogue as the best restaurant in Edinburgh.
Roberta represented Scotland in the BBC’s Great British Menu in both 2020 and 2021, where she was a finalist.
Roberta and Shaun opened pop-up The Little Chartroom on the Prom during lockdown, with a focus on open flame cooking and BBQ dishes served by the sea.
