A CITY centre restaurant is set to return to its former glory and reclaim its title as the ‘home of the chateaubriand’ following a period of extensive refurbishment.

Blackwood’s Bar and Grill at Nira Caledonia hotel in Edinburgh’s Gloucester Place is reopening just in time for summer, to serve up a menu brim-full of fresh, organic and locally-sourced produce.

Head Chef Colin Orr will be cooking up a storm on the famed Josper grill once more, an enclosed charcoal fire which gives an authentic smoky flavour to meat, fish, poultry and game.

The house speciality is a chateaubriand for two sourced from local butcher, George Bowers, and flamed on the Josper grill to retain the natural flavour and moisture of the meat.

Diners can currently snap up the offer of a chateaubriand for two, served with hand cut chips, balsamic cherry tomatoes, wild Scottish mushrooms, béarnaise and red wine reduction for £49.

The restaurant is part of Nira Caledonia, a 28-bedroom luxury boutique hotel which reopened in May after a £1.4million refurbishment to restore the building after a major fire last August.

Chris Lynch, General Manager of Nira Caledonia and Blackwood’s Bar and Grill said: “We’re thrilled to be back with a bang at Blackwood’s, dishing up our classic favourites fresh from the Josper grill.

“We believe we brought the chateaubriand dinner deal concept to Edinburgh; so we are delighted to once more offer diners to eat at the ‘home of the chateaubriand’.

“We’re proud to use only the finest Scottish ingredients which have been farmed, caught, raised or bred in Scotland and we’re passionate about supporting businesses in our local area.

“From farm or fishery-to-fork, we trace the provenance of our food, allowing us to deliver an authentic and customisable experience to our diners and offering something for every taste.”

Blackwood’s can trace its name right back to 1817, when John Wilson, the illustrious resident and former owner of the building, was a major contributor to Blackwood’s magazine.

Much of his writing – under the pseudonym of Christopher North – took the form of friendly table-talk, a feature of civil life encouraged at Blackwood’s.

The unique menu also features a range of seafood, freshly sourced from Eddie’s Seafood Market and Fishmongers in Marchmont, Edinburgh.

All meat is supplied by George Bowers, including cured bacon, black pudding and haggis – and the Stockbridge-based butcher also provides bespoke sausages in DCW Casing for edible hog intestine casings for the hotel’s breakfast menu.

Whisky enthusiasts are spoilt for choice in the bar, which stocks all of the most popular Scottish malts, including Nira Caledonia’s own branded bottle.

Wine and champagne is carefully selected by the team from small scale producers, creating an exceptional list of fine organic beverages or those which have been the result of biodynamic production methods.

Teamed with a variety of premium cheeses supplied by George Mewes, Blackwood’s Bar and Grill proves to be a truly unique dining experience.

Chris added: “Our diners are often well-travelled, so we create dishes which are more stay-at-home.

“Visiting the capital city is a truly rich cultural experience, and we want to mirror that experience by showcasing the best of what Scotland has to offer in food and drink.

“We can’t wait to welcome old faces and new back to Blackwood’s Bar and Grill.”

Please visit the website to claim the exclusive deal: https://niracaledonia.com/blackwoods-bar-grill/#dinner

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