Acclaimed Scottish chef Stuart Ralston has said he hopes to create a restaurant that the late Paul Kitching would be proud of as he prepares to take over the former 21212 site in Edinburgh later this year.
Scheduled to open on Friday, October 6, Lyla is the latest venture from Glenrothes-born Ralston who also independently owns Aizle, Noto and Tipo in the city.
The new concept will offer a 10-course tasting menu focusing on Scottish seafood at the Georgian dining room on Royal Terrace which was home to the 21212 restaurant before the death of Paul Kitching, aged 61, last year.
The bedrooms at the space will continue to be operated by Kitching’s wife and business partner Katie O’Brien.
Ralston said: “Paul has always been an inspiration to me.
“Taking over this space is bitter-sweet for obvious reasons.
“When Katie offered it to me, I just wanted to make sure that I would create a restaurant that I think he would be proud of.”
READ MORE: Pizza restaurant owner reveals location of new Glasgow venues amid new UK push
Diners can expect a 'relaxed and interactive' experience at Lyla with dishes prepared tableside and an open kitchen that promises to deliver a 'celebration of classic hospitality'.
Meanwhile, award-winning sommelier Stuart Skea has developed a list of small domain wines to complement the likes of N25 caviar with wild bream, black radish and sea buckthorn or Isle of Skye langoustine, bonito emulsion and burgundy sorrel at the 28 cover restaurant.
Ralston’s ‘unapologetically fine dining’ menu is said to have been inspired by decades of working in the industry alongside chefs including Gordon Ramsay, David Bouley, Marcus Samuelsson and Terrance Brennan.
He said: “I have just turned 40 and my interpretation of the industry has altered and changed over the years.
“Each of my restaurants represents something I love about this intensely creative and exciting industry.
“Lyla will be unapologetically fine-dining, marrying classical elements of service and experience with dishes that I am really proud of.
“This restaurant will be a culmination of everything I have learned over the years and everything I love to cook and eat”.
Lyla will be located at 3 Royal Terrace in Edinburgh.
The 10-course tasting menu will be priced at £145 per head with an additional £110 for wine pairing.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereLast Updated:
Report this comment Cancel