The recent opening of St James Quarter has created a real buzz in the city. The centre is home to many new, and some old favourite, retail brands so if you haven’t already visited it’s well worth a look around.
Bonnie & Wild is the Scottish foodie market place located on the fourth floor of the centre, their objective is to create an outstanding social dining experience under one roof and with a passion for high quality and local provenance’ the food hall showcases a superb and diverse selection of eateries, bars and foodie shops and Erpingham House is just one of them.
For those not in the know, Erpingham House is a 100% plant-based and plastic-free restaurant chain, Edinburgh is their third site with the other two in Norwich and Brighton.
Last week we visited, Erpingham House in St James Quarter to the to sample the healthy, sustainable and delicious dishes they serve. We opted for:
Chimichurri Tacos – soft taco shells, chimichurri Jackfruit and black bean filling, charred corn salsa, pickled jalapenos, chipotle mayo and lime.
Superfood Buddah Bowl – herby quinoa, marinated tempeh, avocado slaw, caramelised onion hummus, roasted seasonal veg, kale, spiced cashew and tahini dressing.
“Fsh’ & Chips – Battered nori wrapped ‘fsh’ served with skin on fries, minted peas and housemate tartar sauce.
The kitchen is relatively small and I didn’t know what quite to expect but I was super impressed by the quality of ingredients, beautiful presentation and good portion sizes. It was excellent and I will definitely go back for more.
A little bit of background on Erpingham House….
The concept was founded in 2018 by vegan entrepreneur Loui Blake and footballers Declan Rudd and Russell Martin, a trio who saw a lack of plant-based options in Norwich. Noticing a gap in the market, Loui, Declan and Russell opened Erpingham House – a restaurant, bar and cafe with a 100% plant based menu. Their concept is built on health, sustainability and delicious food as much as a good time. Erpingham House is proud to be free from single use plastics and offset all their carbon emissions by planting trees.
The Edinburgh restaurant is run by Head Chef Emma Rae who was born and raised in Aberdeenshire. Emma has a degree in environmental science and specialised in vegan cooking after returning from travels in Southern Asia. She studied raw food in Bali, cooked alongside families in rural India and ran the kitchen of the New York Farmacy pop-up. Combining her passion for the environment with her love of food, she wants to help bring plant-based eating into the mainstream.
Address: St James Quarter, 415-417 James Cres, Edinburgh EH1 3AE
Website: www.erpinghamhouse.com/edinburgh
