Timberyard, a family-run restaurant in central Edinburgh, has been named the best restaurant in Scotland at the 2026 National Restaurant Awards. The eatery, which opened in 2012, specialises in ingredient-led cooking with dishes inspired by nature, working closely with local growers and foragers to source high-quality produce.
Michelin recognition and sustainable practices
Alongside its national award, Timberyard holds a Michelin Star and a Michelin Green Star in recognition of its sustainable practices. The kitchen does not use farmed animals, instead serving only wild meat such as deer, game birds, wild boar, and rabbit. Its menu also features ethically sourced fish and shellfish, plus a separate vegetarian and vegan menu centred on seasonal Scottish ingredients.
Menu options and prices
The tasting menu is priced at £165 and includes dishes such as Barra scallop, wild and cultivated mushrooms, turbot, and sika loin. Snacks on the menu include house sourdough, cultured butter and pickles, smoked sea trout and nasturtium, and Cumbrae oyster. A set lunch menu costs £55 and features courses such as gem lettuce and smoked roe, horse mackerel and manzanilla, and Amalfi and ricotta cidro. A separate three-course lunch menu is also available at £80.
Customer reviews
One recent Google review praised the restaurant: “Timberyard was one of the highlights of our trip to Edinburgh. The atmosphere is warm, beautiful, and inviting, making it the perfect place for a special dinner. The food was outstanding! Every course was thoughtfully prepared, beautifully presented, and absolutely delicious. You can really tell how much care goes into every dish.”
The review added: “What made the experience even better was the staff. Everyone was so welcoming, knowledgeable, and genuinely passionate about what they do, which made the entire evening feel special. We also had one guest that had some dietary restrictions, and they were insanely accommodating.”
A more mixed review noted: “Lovely atmosphere and really lovely staff. However, for the price we paid we expected a little more sustenance. If it were not for the bread, we would have gone home hungry. Whilst appreciating the food was of a very high quality, the price for such teeny tiny portions seemed slightly insane.”
