The Roseate Edinburgh has opened KIN by Gary Maclean, a new 42-cover restaurant and bar in the city’s West End, led by Scotland’s First National Chef and MasterChef: The Professionals winner Gary Maclean.
The launch marks a significant moment for Roseate Hotels & Resorts, with KIN becoming the first named celebrity chef partnership within the group’s luxury hospitality portfolio. Its name, meaning family, sets the tone for a restaurant built around warmth, connection and a generous celebration of Scotland’s natural larder.
Chef Gary Maclean comments: “KIN is about connection as much as it is about food, bringing together locals, travellers, producers and our kitchen team around honest cooking that celebrates the very best of Scotland’s larder. Many of the dishes are inspired by flavours I grew up with, reinterpreted through my own experiences. For me, authentic Scottish hospitality has always been about the finest ingredients and making people feel instantly at home, and that is exactly what we have brought to life here.”
Born in Glasgow, Maclean has spent more than 35 years championing Scottish food, both in professional kitchens and through his wider work as an educator and advocate for Scottish produce. His approach at KIN draws on that experience, balancing recognisable flavours with a modern, ingredient-led style of cooking. Beyond the menu, the restaurant also reflects his commitment to supporting local talent and creating opportunities for the next generation of Scottish chefs.
Set within a newly reimagined dining space at The Roseate Edinburgh, KIN has been designed to reflect the relationship between Scottish produce, landscape and hospitality. The restaurant works with independent suppliers, including Tobermory Fish Co. and St Brides Poultry, placing provenance at the centre of the experience.
The interiors, curated in close collaboration with Hannah Lohan and New Heritage Design, bring a softer, more contemporary mood to the hotel’s Victorian setting. Earthy tones and deep sea blues nod to the land and coast, while landscape photography by Stewart Ferguson adds a strong sense of place. References to Maclean’s own books are woven into the dining room, adding a personal layer to the space without making it feel overly formal.
Ravi Birdy, Executive Director, Roseate Hotels & Resorts, commented: “KIN means family, and from the very first conversation with Gary, that is exactly what this felt like. Finding someone whose passion for Scotland’s larder, whose belief in honest, generous cooking, and whose instinct for warm, genuine hospitality mirrors our own values so completely, that is rare. Edinburgh has always deserved a restaurant of this character, and I am immensely proud that it will find its home at The Roseate Edinburgh. This is not just a restaurant opening, it is the beginning of something we hope will become a true part of the fabric of this city.”
The debut à la carte menu is shaped around flavour and seasonality rather than fixed signature dishes. Starters include Cullen Skink with kiln-smoked haddock, potato dulse and burnt onion, a dish Maclean describes as the king of Scottish soups. There is also Hand-Dived Scallop with brown crab, barley, spinach, and shellfish emulsion, as well as Haggis, Neeps and Tatties served with pickled walnut ketchup and whisky sauce.
Main courses continue the focus on Scottish ingredients and familiar comforts. Pan-Seared Loin of Roe Deer is served with raw, spiced, and caramelised cauliflower, oats, nuts, salsify, game chips, and sloe gin sauce, while Roast Scrabster Cod comes with curried mussel broth and spring vegetables. Other dishes include St. Bride’s Chicken with confit leg terrine and potato purée, and J. Robertson’s Pork Belly with poached egg and chive hollandaise.
Desserts reinterpret Scottish staples with a little indulgence. The menu includes Cranachan Cheesecake with raspberry ripple ice cream, Dark Chocolate, Glenmorangie and Orange Fondant, and an I.J. Mellis Scottish Cheese Selection featuring Blackmount, Dhorlin, Mull Cheddar and Lanark Blue, served with quince and crisp oatcakes.
The drinks offering follows the same emphasis on provenance and storytelling. The whisky list spans Scotland’s regions, from Glenmorangie to Lagavulin, with rare bottlings alongside more approachable drams. The bar’s signature collection includes The Kinship, made with Highland malt, Scottish heather honey, orange blossom and a Champagne float, and Thistle & Thorn, which combines Scottish gin, sloe and heather tincture. The wine cellar brings together both Old World and New World selections, with pairings including an Alentejo Tinto for the roe deer and a Provence Rosé to complement the Cullen Skink and seafood dishes.
KIN also serves afternoon tea with finger sandwiches, homemade cakes, warm scones, clotted cream, and Scottish preserves. Guests can pair the experience with Champagne, botanical kombucha or organic, sustainable loose-leaf teas sourced from The Tea Group.
The restaurant sits within The Roseate Edinburgh, a five-star boutique hotel set across two restored 1860s Victorian townhouses. With 35 rooms and interiors inspired by the neoclassical elegance of Edinburgh’s Old Town, the hotel provides an intimate backdrop for KIN’s all-day dining model.
To find out more about KIN and The Roseate Edinburgh, visit the links below:
The Roseate Edinburgh
4 West Coates, Edinburgh
EH12 5JQ, United Kingdom
Web: roseatehotels.com
Tel: +44 131 337 6169
Instagram: @theroseateedinburgh
Images © Angel Gonzalez