The Stockbridge Restaurant (Stockbridge)

• Once inside and after an initial mix up over our booking (which would later be more than made up for with complementary drinks) we chose our table
• Relaxed feel to it with the dé
• Classic cooking is classic for a reason
• Jason Gallagher showed that he is a true master of it
• What I will leave with is that it&rsquo
• T take us long to decide that this was indeed a great place for the company Christmas party
• We had a wonderful evening with the best food I have ever had at a Christmas party
• I still remember the quail stuffed with foie gras and pistachios
• It was exciting to come back to the restaurant after so long and find that all the things I liked about it the first time are still in evidence
• The Stockbridge Restaurant is a small but perfectly formed
• S dark walls with large prints of Scottish colourists and large mirrors make the room feel inviting and stylish
• The service is friendly and the food is excellent
• Local and seasonal ingredients are treated with respect and imagination
• Some of them are grown on the
• I started with a pheasant terrine with pickled vegetables and Cumberland sauce
• Crisp chew and were sweet pickled
• My main was seared sea bass with crushed Ratte potatoes
• My companion had grilled halibut with beef ravioli
• The Stockbridge Restaurant is around the corner from I
• A silky soft cheese with a pungent aroma but gentle flavour
• A soft and a blue and this was a real journey of discovery of cheese taste and texture
• The Stockbridge are very happy to welcome locals and regulars as well as to help diners from far away organise a special evening in Edinburgh
• The portrait of Jason Gallagher was taken by Simon Williams
• Stockbridge is one of my favourite areas of Edinburgh
• Sure there are people here wandering along the pavement
• In Stockbridge the people are equipped with walking stick and satchel
• Stockbridge is just that bit classier
• Having been a chef for many years Jason had always dreamed of opening his own place and with Jane looking after things front of house they went for it
• T enough pressure they managed to open a new business whilst their son was only six months old
• They opened with one simple aim
• In an area synonymous with quality and excellence
• The Stockbridge Restaurant is downstairs
• Just off the main street and as we passed through the doors out of the cold dreich night we were enveloped in warmth
• We were offered drinks and menus straight away and were poured water
• The menu selection was impressive
• After we had ordered we were brought over slices of handmade bread
• The white and granary were excellently baked examples of classic loaves
• The usual accompaniment of butter was present as well as a jug of vivid green liquid
• This was first tasted with a little trepidation
• The saltiness of the serrano ham was balanced by the creaminess of the mozzarella cubes and the sweetness of the tomato
• The smooth creamy and delicately flavoured pate sat atop a wedge of brioche that was amazingly light
• A fabulously balanced starter pulling out the best of all the ingredients
• The extravaganza that was the other starter was a veritable homage to all that is great about Pork
• The smear of sweet potato puree beneath was the perfect foundation
• Wrapped in pancetta was simple and effective
• Well sourced ingredients are the key to this dish
• The rich peppery black pudding was also a high quality ingredient
• Simply cubed was almost a garnish to the other three cuts
• Especially with the flavours of the cheeks and black pudding could be overwhelming
• The attentive service continued with plates cleared
• These guys know exactly what they are doing and also know their menus
• Any questions I had about the dishes were answered knowledgeably and with an apparent enthusiasm for the food
• My main course a Venison Loin with Venison Pie had intrigued me on the menu
• The Venison was again a quality cut of meat
• The chopped venison in the pie was seasoned and the carrot and onion added to create a stunning filling and a very different flavour to the Loin
• It was the parsnip puree and the red cabbage that brought the best out in the dish
• Crunch and then the smoothness of the puree were a great compliment to the taste and texture of the venison
• Ed potatoes with my venison
• The wild mushroom risotto was equally brilliant
• Then it was garnished with a breast of corn fed chicken breast
• Forming good relationships and emphasising quality is so apparent when a simply cooked breast of chicken tastes so immense
• When I asked Jane what her favourite dishes were on the menu she mentioned that last year
• I am devastated that I missed the Braised ox cheeks dish with horse radish creamed potatoes
• Crispy onion rings and a Bourguignonne sauce and the Grilled halibut dish with fried quail egg
• I was pleased to hear that she would round this off with Jason&rsquo
• S indulgent vanilla rice pudding with apple compote and shortbread crumble
• Incredibly smooth and with a full well rounded flavour
• It was exactly what was needed to prepare us for our puddings
• The smooth tart plums contrasted well with the big chunky layer of sweet crumble
• The praline ice cream was a marvellous contrast to the hot crumble and added a whole new dimension to the dish by adding that hot/cold contrast
• I can understand why the rice pudding was recommended
• Clearly the kitchen are masters with rice
• Serving the rice in a glass is a great idea as it shows of the layers and the creamy rice
• The sweet shortbread crumble and the creamy rice and then just lurking at the bottom is the fruity apple compote
• The cinnamon ice cream again gives that hot/cold contrast and the cinnamon is a natural partner for the apple and the rice
• Both desserts were fantastic and a great way to finish off an exceptional meal
• The service front of house and the comfortable surroundings are just as outstanding
• This combined with the food results in an impressive dining venue
• The Local produce from named suppliers were skilfully prepared with great flair by the kitchen brigade
• All this culinary genius is also very reasonably priced
• As long as our customers are happy we are happy
• Charming yet sophisticated restaurant is a must visit for anyone who appreciates fine cuisine in an unpretentious atmosphere
• The menu is on the small side but the selection of dishes is cleverly diverse
• The amuse bouche was Serrano ham with cheese and figs delicious and a perfect appetizer
• The scallops were expertly cooked and presented melted in the mouth like butter
• Complimentary sorbet was also served as a palate cleanser
• My friend and I visited the restaurant for an evening meal and were pleasantly surprised by the high standard of food and service
• The fish dishes in particular were cooked to perfection and even the bread was very tasty
• The set menu is very good value given the quality of the food
• A full review of our experience is on my blog
• The Stockbridge Restaurant is a four minute walk from home and I've passed by it on several occasions
• I was delighted when I was offered the opportunity to review the restaurant around the time of my birthday
• Pip's a fellow foodie too and so as with all my review sidekicks
• Her job was also to provide me with a dispassionate view of the evening's meal
• D been circumspect about visiting as their PR people had plugged the place to death and I was totally bored of reading about it
• When one of my annual Christmas lunches was booked there
• Excellent meal with friendly service
• Fresh bread and butter with a twist of done dressing marked the beginning of plates of tasty grub
• St Stephen Street bursting with basement shops filled to the brim with antiques
• Visiting the bustling Stockbridge Market that is always full of couples wearing wellies and taking their dogs for a walk
• S home to some of the best restaurants that Edinburgh has to offer including Stockbridge Restaurant
• As a main the lamb and as dessert the chocolate trio which were all amazing elaborate and excellent sized portions
• It was one of the best dining experiences in Edinburgh

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