Chef partners Baldry and Keery open first restaurant

Chef partners Sarah Baldry and Alan Keery have opened their first restaurant, Nàdair, in Edinburgh's Marchmont neighbourhood. 

Situated on Roseneath Street, Nàdair (which means 'nature' in Scottish Gaelic) is an independent eatery offering a daily-changing five-course set menu focusing on Scottish produce. Baldry and Keery, who run the kitchen together, build their food and drinks menus around local and foraged ingredients to create experimental and bold flavours. 

Dining at Nàdair

The 20-cover restaurant is the first solo venture by the chef duo, who met while working at Wedgwood the Restaurant – the longstanding staple in the city's hospitality scene. The menu features modern Scottish ingredient-led dishes with Scandi influences, with Baldry leading on pastry. Seasonal favourites include foraged chanterelles with cultured cream, pine and black garlic; sea trout with onion, buttermilk and sweet cicely; dry-aged sirloin with celeriac, beetroot and sea sandwort; and caramelised honey with plum, tarragon and oat. 

The drinks menu has been carefully selected and mainly focuses on organic wines. It also offers a selection of forage-based cocktails, showcasing seasonal in-house infusions. 

Co-owner and head chef Keery comments: "We're so proud to open our first restaurant together, Nàdair, in the city where we met. It's been a long time in the making, and we're really looking forward to working together to showcase the best produce that Scotland's larder has to offer."

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