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Hewat's Restaurant Review

Edinburgh's old guard may remember this address on Causewayside when it was The Marque. A great deal has changed since then – thanks to the efforts of chef/proprietor Richard Hewat, who had the modesty to name this re-born restaurant after himself.

Hewart has been moving around the Edinburgh restaurant scene for almost two decades (most notably at Fishers Bistro in Leith) and he trawls his way through the accessible regions of the modern repertoire, with fish cookery bringing out the best in him: carpaccio of tuna on rocket salad with oriental jus and pickled ginger, or seared sea bass and salmon with lime, pea and saffron sauce are typical of his piscine inventions.

Elsewhere, the menu might promise haggis wrapped in Savoy cabbage with carrot and Glayva jus, roast rump of lamb with redcurrant jus, and corn-fed chicken with chanterelle sauce and Arran mustard mash.

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