Kin by Gary Maclean has opened at The Roseate Edinburgh, marking the first celebrity chef partnership for Roseate Hotels & Resorts. Mclean – Scotland’s First National Chef and winner of MasterChef: The Professionals, is at the helm of the 42-cover restaurant and bar in the city’s vibrant West End.

Housed in a newly reimagined dining space at the heart of the property, Kin tells the story of Scottish produce and the people behind it. Central to this vision is Maclean’s deep commitment to provenance, showcasing exceptional independent suppliers including Tobermory Fish Co. and St Brides Poultry. Starters include cullen skink with kiln smoked haddock, potato dulse and burnt onion; hand dived scallop with brown crab, barley, spinach and a rich shellfish emulsion; and a traditional haggis, neeps and tatties elevated with a pickled walnut ketchup and whisky sauce. Mains range from pan seared loin of roe deer accompanied by raw spiced and caramelised cauliflower, oats, nuts, salsify, game chips and a sloe gin sauce; roast scrabster cod served in a curried mussel broth with spring vegetables; and J. Robertson’s pork belly with a poached egg and chive hollandaise. Desserts include Cranachan cheesecake served with raspberry ripple ice cream; dark chocolate, Glenmorangie and orange fondant, and an I.J. Mellis Scottish cheese selection.

‘Kin is about connection as much as it is about food, bringing together locals, travellers, producers and our kitchen team around honest cooking that celebrates the very best of Scotland’s larder,” says Maclean. “Many of the dishes are inspired by flavours I grew up with, reinterpreted through my own experiences. For me, authentic Scottish hospitality has always been about the finest ingredients and making people feel instantly at home, and that is exactly what we have brought to life here.”

The newly designed space was curated in close collaboration with Hannah Lohan and New Heritage Design, balancing the building’s grand Victorian heritage with relaxed, unhurried warmth. Earthy tones reflect land and sea, while evocative landscape photography by Stewart Ferguson sits alongside references to Gary’s own books, adding texture to the intimate dining room.

“Edinburgh has always deserved a restaurant of this character, and I am immensely proud that it will find its home at The Roseate Edinburgh,” says Ravi Birdy, Executive Director, Roseate Hotels & Resorts. “This is not just a restaurant opening, it is the beginning of something we hope will become a true part of the fabric of this city.”