For those less familiar with the quaint lanes and streets of Stockbridge you may have not yet discovered this intriguing wine bar and kitchen. Positioning itself as a place for the local neighbourhood (but of course anyone is welcome!) their selection of regularly changing natural wines from small producers and casual dining experience means there is always a good reason to go back.
Find out more in our Q&A with the General Manager, Daniela, and master of the kitchen, Loyd the Chef.
Tell us more about Good Brothers Wine Bar and your involvement.
Daniela – I was fortunate enough to join the team here from day one and learned a lot about natural & biodynamic wines from the owners. I then moved to Australia for two years and worked in fine dining before returning in August of last year to take the helm at Good Brothers. I have a strong background in spirits & cocktails as well as wine and restaurants and bars are my great love.
Loyd is from Australia but has been living in London for the last few years working at Vinoteca and The River Cafe. We are lucky to have him in our kitchen cooking up a storm every day and translating the passion and energy he has into our dinner menu.
And the name? Any significant story behind that?
The owners are two brothers, Rory & Graeme Sutherland, and they’re not just good they are great!
Why did you choose to base your offering around natural wine and small producers?
It is what we as a team are passionate about and we love to use our little bar as a platform to shout about small producers and pour great stuff by the glass that might otherwise get lost in a cellar.
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How has this vision translated into reality? For example how easy is it to source such products and how receptive are your customers to the notion?
We find that guests are very receptive, even to the stranger, funkier stuff. We try to use our knowledge and communication skills to ensure we are always able to deliver what is appropriate to the guest, rather than forcing our own tastes onto people. We want people to enjoy visiting our bar and eat and drink what is delicious, if along the way we can change some hearts and minds that is a bonus!
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With the world (bit of a sweeping statement!) generally becoming more health conscious and environmentally aware, have you noticed a shift in how consumers are choosing to enjoy food and drink experiences?
Absolutely! Guests are a lot more aware of the quality of the food on their plate and understand the hard work that goes into providing this. We try to ride the fine line between quality and value. Wine is now undergoing a similar renaissance as the food industry with the rise in organic food; natural wine has a lot of parallels.
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What are each of your favourite drinks on the menu and why?
Well as the menu is constantly changing that is a tricky question but the Botanical Sour on the cocktail menu is by far the best seller and has been on the list since I took the reigns in August!
And the same from the food menu?
Again it is constantly changing but whenever chef makes fresh pasta it is always delicious.
Why did you choose Stockbridge? And if you were to branch out in Edinburgh where would it be and why?
We love the neighbourhood vibe in Stockbridge and the real feeling of community spirit. Also being so close to Stockbridge market doesn’t hurt on a Sunday either!
Top tips for a first time visitor to Edinburgh.
Smith & Gertrude, Timberyard, Edinburgh Food Co, Lucky Liquor
What is your life motto?
Ride or die.
View the menu and find out more www.goodbrothers.co.uk
