Fhior: an exciting new restaurant from Scott Smith. A Creative and Imaginative Experience. Modern Scottish Cuisine.
11/06/2025
🍷 Wine Pop-Up at Fhior 🍷
Although the restaurant is now closed, we’re opening our doors just twice more for a special wine stock pop-up—your chance to take home some of your favourite bottles from our list.
📅 Thursday 12th June | 3pm–8pm
📅 Saturday 14th June | 11am–3pm
Our sommelier Phil will be on hand to help you find the perfect bottle—from hidden gems to rare finds you won’t see on shop shelves.
Competitive prices | Limited availability
Whites from £19, Reds from £14.50, Rosés from £18, Sweet Wines from £10.50
Come say hello, grab something delicious, and give these bottles a good home.
18/04/2025
Fhiors Final Chapter
After seven incredible years, we’ve made the deeply difficult decision to bring Fhior to a close, with our final service taking place on Sunday, June 1st.
This has not been an easy decision. Fhior has meant the world to us—not just as a restaurant, but as a place where we’ve met lifelong friends, shared unforgettable moments, and worked with some of the most passionate, generous people we could have ever hoped to cross paths with. From our dedicated team past and present, to our wonderful regulars, guests, and suppliers—you’ve helped make Fhior a place of purpose and genuine connection. We are so incredibly grateful.
Ultimately, this decision comes down to a number of personal and practical factors, including the arrival of our second child and a desire to spend more time with our growing family. While the restaurant has achieved so much, the cost of doing things the right way in a very difficult hospitality climate has taken its toll. Rather than compromise what Fhior stands for, we’ve chosen to close on our own terms, with intention, and with the same care and integrity that defined every service. Our team have been a part of this process and have all been given time to find new jobs to go on to.
We want to end well—there’s still time to join us over the coming weeks, and we’ll be doing everything we can to ensure this final chapter is one we can all be proud of.
To those holding gift vouchers, we understand this may be short notice, and we are already looking at ways to honour those who cannot use them in time—we will be in touch. If you have a booking, please bear with us while we get back to everyone.
While this is the end of Fhior as a restaurant, this is not the end of our journey. In the months ahead, we’ll be focusing on family, rest, and some exciting new projects, including the continued growth of Blank Plate Creative, a space for collaboration, creativity, and supporting others in building meaningful food businesses.
Thank you, from the bottom of our hearts, for being part of Fhior’s story. We’ll carry the spirit of what we built here into everything that comes next.
With gratitude,
Scott, Laura, and the Fhior team
08/03/2025
Celebrating Women in Food | International Women’s Day at Fhior
Food is nothing without the hands that grow it, craft it, and bring it to life—and today, we celebrate the incredible women who shape what we do at Fhior.
From the brilliant women in our kitchen and front-of-house team to the passionate producers, farmers, and suppliers we work with—your talent, dedication, and creativity inspire us every day.
And a personal thank you to Laura—my wife, my partner in everything, and the person who has supported me through all the good, and the very bad. Fhior simply wouldn’t exist without her.
A shoutout to the women in our industry who continue to push boundaries, redefine hospitality, and make our food culture richer in every way.
06/03/2025
Since bringing in our à la carte menu in September, it’s been incredible to see so many of you return for this format. We love offering the freedom to explore our dishes at your own pace while still showcasing the best seasonal ingredients in our style.
Pictured here: Cured sea trout, pickled kohlrabi, sea rocket, trout fat emulsion, citrus & parsley—a dish full of brightness, balance, and bold flavours.
If you haven’t been in a while, now’s the time. Whether it’s a quick meal or a full evening experience, we’d love to have you at the table.
04/03/2025
Macau Kitchen X Fhior🔥
📅 31st March & 1st April
🍽️ 8 courses | from £110 per person
👨🍳 14 guests per night
We’re kicking off our 2025 Guest Chef Series with a bang—and a serious amount of flavour. For two nights only, we’re sharing our kitchen with Kei from Macau Kitchen, and we couldn’t be more excited.
Over the past year, we’ve had the pleasure of enjoying so many incredible meals at Macau Kitchen, and now we finally get to bring Kai’s food to Fhior. Together, we’re crafting an 8-course menu that blends his bold, punchy Macanese cuisine with our own Fhior style—so expect big flavours, creative twists, and a few surprises along the way.
And this isn’t your usual sit-down dinner. With just 14 seats per night (10 at the communal table & 4 at the kitchen table), this is as close to the action as it gets. Kei and Scott will be cooking, serving, and chatting with guests all night.
We couldn’t think of a better way to kick off this year’s collabs, and we’d love for you to be part of it.
New dessert incoming! Glazed rhubarb mousse, buttermilk sorbet & meadowsweet namelaka—a delicate balance of flavours, textures, and everything we love about this time of year.
Forced rhubarb season is short but special, and this dish highlights just how incredible it can be. Bright, tangy, floral, and creamy in all the right ways.
Now on the menu—see you soon!
28/02/2025
As we move into early spring, we enter the Hunger Gap—that in-between stretch where winter crops are dwindling, and new-season produce is still weeks away. It’s a challenge, but one we embrace wholeheartedly.
This is when our preserved ingredients step up. Ferments, pickles, cured and dried elements—everything we’ve carefully set aside throughout the year comes into play. It’s a time for creativity, for making the most of what’s available, and for celebrating the resourcefulness that defines true seasonal cooking.
It’s not just about working with what we have—it’s about rethinking ingredients, layering depth, and letting every element shine. And honestly? That’s where the magic happens.
22/02/2025
A refreshing (and freezing) start to a day, foraging for pepper dulse—often called the “truffle of the sea.” This tiny but mighty seaweed packs an incredible punch of umami, with deep garlicky, peppery notes that make it a dream ingredient at this time of year.
Today’s haul came with a side of hail, wind, and very wet feet. Nothing like a wild start to the morning to wake you up! 🌊 ❄️
30/01/2025
We’re absolutely thrilled to share that Fhior has been named in the SquareMeal UK Top 100! ��
This is a great recognition for all the dedication and hard work we put into every aspect of Fhior. We couldn't do any of it without our incredible team, our amazing suppliers, and of course, you—our guests. Your support, enthusiasm, and love for what we do keep us inspired every day.
A huge thank you to everyone who has dined with us, worked alongside us, and helped bring our vision to life. Here’s to another year of good food, great company, and continuing to push ourselves to be the best we can be. �
19/12/2024
Give the Gift of Fhior This Christmas 🎁
With less than a week to go until Christmas, here’s the perfect way to treat the food lover in your life! Our Fhior gift vouchers can be bought for any value and used for everything from our tasting menu to à la carte dining—or even one of the many special events we host throughout the year.
We’ve made it easy—choose a beautifully printed voucher (but be quick to allow time for postage!) or an instant PDF you can personalise with a message.
If you’re looking for a thoughtful, last-minute gift that’s all about great food and unforgettable experiences, this is it.
Visit FHIOR.com
or links in bio
08/12/2024
Opening for Hogmanay 2024! 🥂
Celebrate the end of 2024 in style with us at Fhior! Join us for an exclusive 4-course menu featuring canapés, petit fours, and a signature Fhior cocktail on arrival.
It’s been since 2019 that we last opened for Hogmanay, and we’re thrilled to welcome you back to toast the New Year with us!
Bookings start at 5:30 PM—perfect for those with plans to party elsewhere later on.
Swipe ➡️ to see the menu.
Vegetarian menu will also be available.
Reserve your table now at fhior.com—we can’t wait to celebrate with you! ✨
18/11/2024
An Evening with Sugrue South Downs ✨
Mark your calendar for Wednesday, 4th December at 7 pm, as we welcome you to an unforgettable evening at Fhior in collaboration with Sugrue South Downs and Indigo Wines.
Discover the magic of five stunning cuvées from Sugrue’s award-winning English sparkling wine collection, perfectly paired with a bespoke menu. Each dish will highlight the finest seasonal, locally sourced ingredients, crafted to complement the elegance of these exceptional wines.
Your evening begins with a glass of Trouble With Dreams, followed by a curated journey through four more cuvées, all paired with dishes designed to celebrate the art of food and wine pairing.
Adding to this unique experience, Dermot and Ana Sugrue, the brilliant winemaking duo behind Sugrue South Downs, will share their story, philosophy, and the craft behind their celebrated wines.
Tickets are £190 per person, inclusive of all food, wine, and service. Spaces are limited—don’t miss this perfect prelude to the festive season.
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Fhior, an adaptation of the word for ‘true’ in Gaelic, was opened in June 2018 by Scott and Laura Smith, with the vision to create a dining experience wholly reflective of the word: true to Scottish produce and producers, true to an ingredient's flavour and seasonality, and true to our own artistic expression.
Scott’s culinary style offers clarity of flavour, clarity of thought and clarity of identity.
Fhior allows you to enjoy fine food and warm hospitality delivered with passion and skill, without pretension.
Sourcing
Sourcing is at the heart of everything we do at Fhior.
We seek to build dishes and menus around ultra-seasonal Scottish ingredients, utilising the finest local produce at its peak to offer our own perspectives on vibrancy, flavour and nuance.
Our dishes and menus are evidence to years of building relationships with passionate individuals and promoting the incredible bounty that they, and Scotland, have to offer.
This way, the experience is dictated by the farmers, fishermen and foragers that we have the pleasure of working with on a daily basis.
Fhior Kitchen Garden
Sharing seasonal, local and organic produce has always been our obsession at Fhior. In 2020, we launched Fhior Kitchen Garden.
Located just outside of Edinburgh, we grow indigenous Scottish varieties to serve at the restaurant. We farm with a focus on the ingredients, naturally and without any additions.
