Tomás Gormley

21st – 25th January  |  One sitting at 7pm  |  £79.5 – £85

There’s no stopping Edinburgh hyper-talent, Tomás Gormley.

Awarded a Michelin star in record time at debut restaurant Heron, Tomás did what any sensible chef would do and opened another one straight after. Tricky second album it wasn’t. Low-lit, and tinged with the reddish glow of its four-letter neon sign, Stockbridge small plates gem Skua quickly became a neighbourhood favourite. And now his latest venture Cardinal takes flight: a hyper-local, 24-seater with an open-fire grill and an unmistakable sense of place.

You may remember Tomás from his star turns at Burns Nights past. Now he’s back for a full week, with a contemporary Scottish menu showcasing his new project at its spectacular best. Warm-up acts like ‘Gougère, Black Truffle, Fermented Wild Garlic’ and ‘Sea Trout, Taramalata, Whisky Ponzu, Blood Orange’ are followed an early contender for dish of the year: Belhaven lobster tail, poached in lobster shell-infused butter smoked over old Mac Talla whiskey barrel staves, served with Pink Fir potatoes, lime gel, and a velvety bisque (a nod to his formative years at two-star Restaurant Andrew Fairlie).

Burns Night 2025 just so happens to fall on the final night of Tomás’ residency, but rest assured, every day’s a celebration with a menu as fantastic as this.