SIMPLE tables adorned with dried flowers and a timidly burning candle flame, warmth radiating from the staff, the sun gently creeping into the space through large windows, and a busy open kitchen where the chefs meticulously sear, sprinkle, and arrange dishes in front of everyone’s eyes.
This is The Little Chartroom on a sunny autumn weekend, where the atmosphere of a neighbourhood joint is merged with food worthy of a five-star establishment.
The Little Chartroom, Edinburgh
Founded in 2018 by Edinburgh-born chef Roberta Hall and her husband Shaun McCarron, The Little Chartroom is Roberta’s playground – a place where she brings together her childhood memories and the best of Scottish produce.
Shaun, meanwhile, orchestrates the front of house, ensuring the restaurant runs like a well-oiled (no pun intended) machine. The proof that the setup is working well is the fact that the restaurant found itself on the Top 100 Best Restaurants in the UK this year. The menu changes frequently to reflect the seasons, keeping both chefs and guests inspired with new dishes constantly being updated and remastered.
The Little Chartroom, Edinburgh
The Little Chartroom, Edinburgh
Tucked away in Leith, just beyond Edinburgh’s usual tourist grounds, the restaurant sits in a part of the city that’s quietly redefining itself. Once a working dockside district, it is now evolving with independent cafés, bakeries, and wine bars sprouting around the high street and peacefully coexisting with long-standing establishments. Its distance from the postcard-perfect centre adds to its charm, making it feel like a discovery for those who seek out great food.
Sitting at the bar, we have a front-row seat to observe what’s happening in the kitchen and drool over the (very) generous amount of parmesan being shaved onto our marmite-glazed loaf of cheese and milk bread – the perfect flavour combination to start with, leaving sweet notes after every bite.
Our aperitif drinks arrive, an award-worthy Damson negroni for me and jasmine adonis for my guest – an unusual combination of gin, sake, fino sherry and vermouth with hints of jasmine, which is simultaneously sharp and light, bordering on the dryness of a martini without its usual intensity.
The Little Chartroom, Edinburgh
Starter is a trout tartar served with crispy buckwheat crackers and paired with a very dry Italian Chardonnay, which fruity notes perfectly compliment the saltiness of the dish. For the main course we chose diverse options each, mine – a silky and meaty piece of cod hidden underneath warm prawn butter and accompanied by a delicate artichoke, light but rich at the same time.
My guest’s dish is an arrangement of a variety of cuts of saddleback pork. The stand out is a sausage made of all remaining trimmings, with its hints of sweetness revealing themselves in the last bites. All served with wild local mushrooms and a side of chicory salad bringing freshness and bitterness to the mix is and definitely is an ode to the autumnal weather outside.
The Little Chartroom, Edinburgh
The Little Chartroom, Edinburgh
The dessert is a brown sugar tart caramelised over an open fire. Its sweetness is timid, but the flavour is still bold, softened only by mixing every bite with a scoop of cardamom ice cream.
We gather our coats but still linger for a final chat with the team, reluctant to break the spell. That effortless Scottish friendliness, paired with such quietly confident cooking, makes The Little Chartroom the kind of place that’s hard to leave – a truly special gem on the map of Edinburgh.
by Olga Petrusewicz
Open for lunch from Friday – Sunday and for dinner Thursday – Monday. To book visit here
14 Bonnington Road, Edinburgh, EH6 5JD