A slight aside from the rugby - to a Michelin starred restaurant
With the disappointment of the rugby still a bit raw, we decided to drown our sorrows and have a big blow out dinner. We chose Timberyard and it’s definitely one of the coolest restaurants I’ve been to. It’s tucked away down a quiet street just out of the centre of the city, and from the outside it doesn’t look like much - but when you go in it’s wow! It’s set in an old industrial warehouse, with exposed brick, lots of natural wood and a really relaxed, modern feel to it. As someone studying food and nutrition who has an interest in food sustainability, I also loved how seasonal and local everything was. You can tell the menu is built around fresh Scottish produce rather than just trying to be flashy.
One of my favourite dishes was the selection of Scottish shellfish. It was really simple but in a good way. Everything tasted fresh and clean, and the citrus flavours lifted it without taking over. It was the kind of dish that reminds you that good ingredients don’t need loads of messing around. From a nutrition point of view as well, it’s a great example of how seafood can be both really healthy and feel like a treat at the same time.
Another standout was the Atlantic redfish with celeriac, Japanese quince and horseradish. The fish was cooked perfectly and had a really soft texture. The celeriac gave it a nice earthy taste, and the quince added a little bit of sweetness. The horseradish brought a bit of sharpness without blowing my head off!
For dessert, the Yorkshire rhubarb with malted oat was so good. It wasn’t overly sweet and the sharp rhubarb made it feel fresh and light. The malted oat added a really comforting flavour and texture. It was a great way to finish the meal without feeling completely full.
Overall, I’d 100% recommend Timberyard if you’re into good food but want somewhere that still feels relaxed and not too formal. It’s definitely on the pricier side, but for a special occasion or if you’re really into food, it’s worth it. It also made me appreciate even more how simple, seasonal ingredients can be used in really creative ways, which is something I find really inspiring as a student.
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