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Hello and Welcome to Michael Neave Kitchen And Whisky Bar


I am Michael Neave a young Scottish chef who has been fortunate to work with and be trained by hugely passionate, talented chefs and a few grumpy ones, all of whom have encouraged me to explore the best of Scotland’s Larder.

This restaurant, my first, is my opportunity to put into action the many influences and ideas that I have had. Our Scottish produce, quite rightly displayed on the menus of many of Europe’s finest restaurants, will naturally feature heavily in my cooking.

I have met the growers, the farmers, the fishermen and I appreciate I am only a part of this endeavour to get the food to your plate.

It is my name above the door (aagh !) but I won’t be doing this on my own….my colleagues who have given me so much of their time and knowledge and the support of and close relationship with my suppliers.

Above all I want my restaurant to be a happy and all encompassing experience, vegetarians and dietary requirements will not be an afterthought.

No restaurant in Scotland would be complete without a whisky bar so that is going to play a big part, but also featuring will be the many interesting gins and estate rums and stunningly interesting beers not forgetting a fabulous wine and champagne collection and as weather permits the opening of our champagne terrace.

Cooking is a journey, I hope you will join me for that journey!

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Malt of the month

Auchentoshan Three Wood

The Auchentoshan distillery is known for using triple distillation method for its whiskies which gives them a truly smooth and delicate taste among all whiskies. For this expression they have matured the spirit in three different cask types. First in an ex American Bourbon cask to an Oloroso sherry cask and finally to a Pedro Ximenez sherry cask. The result is an amazing whisky with a lot of complexity and rich toffee and sherry oak flavours. Don’t miss the opportunity to try it.