Farm-to-Table: Ex-Noma Chef to Open ‘Moss’ in Edinburgh

Edinburgh’s culinary scene is set to gain a standout addition with the opening of Moss, a farm-to-table restaurant led by Chef Director Henry Dobson. Launching on January 29th in Stockbridge, Moss promises a dining experience rooted in sustainability and creativity, with over 90 products sourced directly from Dobson’s family farm in Scotland.

The 26-cover restaurant, designed by Dobson and his artist wife Akiko, embodies a minimalist, Scandi-inspired aesthetic. The unique design features homemade textured paint using ash from farm-sourced hardwood and tables crafted from wind-fallen Lime trees. Akiko’s bespoke ceramics, made from farm clay, complete the earthy, artisanal ambiance.

The menu, evolving with the seasons, is a showcase of fresh and preserved farm harvests, coupled with locally sourced produce. Expect innovative dishes like duck, smoked using shavings from the dining tables, and ceviche cooked with wild sorrel acid. The drinks list focuses exclusively on British natural wines and house-made infusions.

Henry Dobson’s journey from Noma in Copenhagen to Moss in Edinburgh is a testament to his commitment to slow food ideology and preservation techniques. Moss represents a culmination of his culinary exploration and dedication to sourcing local ingredients, promising a dining experience that merges the finest of Scotland’s produce with international inspiration.

Dobson shares, “Moss is the culmination of two years of solid R&D. We’re excited to find our niche among Edinburgh’s vibrant restaurant scene and offer guests a retreat into the essence of Scotland’s local makers and producers.”

Moss will open Wednesday to Saturday from January 29th, with set lunch and a la carte dinner services. Follow @Moss_Edinburgh for the latest updates and reservation details.