Tribe Kitchen, Scotland’s freshest, new delivery service, launches in Edinburgh on Thursday 19 August, and is set to revolutionise the way Scots enjoy takeaways – with CHOICE being key to the Tribe Kitchen concept.
We’ve all been in that situation when one person fancies pizza whilst the other is craving spice and the other food for the soul. The comprise is now over as Edinburgh diners can choose from a ‘mixed basket ’ of dishes – from a variety of carefully selected independent restaurants, as well as from the Tribe Kitchen own range of mouth-watering brands.
Finally arguments over who chooses the takeaway are banished, as groups of friends or family will each be able to choose their preferred style of cuisine. The whole order is then prepared by a team of talented Tribe Kitchen chefs using quality ingredients. Refreshingly, the full order will come in just one delivery from Tribe Kitchen’s own delivery drivers, riding e-scooters and e-bikes.
Popular Punjabi street food favourite Pakora Bar and Mexican restaurant Bodega are just some of the restaurants to join the Tribe. Their menus will sit alongside Tribe Kitchen’s own range of restaurant quality dishes inspired by cooking styles from around the world such as buttermilk chicken burgers from Saucy Birds, Asian fusion dishes from Soul Bowl and healthy delights from Naka.
Co-founded by successful Scottish hospitality veteran, David Hall, and ex Hearts FC player and businessman, George Wright, Tribe Kitchen brings together the best of Edinburgh’s dining via a high-tech cloud kitchen (known as a smart kitchen), overseen by innovative executive chef, Duncan Adamson.
With all food being cooked at a centrally-located smart kitchen, a food delivery concept big in the United States, unlike Deliveroo and other food delivery giants, Tribe Kitchen can control the entire customer journey from hob to house. Technology within the smart kitchen will ensure that food doesn’t wait around, going from the oven straight to the customer’s door.
So, what can diners expect? Talented chef Duncan Adamson has created a blend of dishes to suit everyone in the household, meaning those battles over who chooses are banished for good. There’s renowned cauliflower pakora (£6) and bestselling butter chicken curry (£10), from Edinburgh favourite, Pakora Bar. Then there’s sourdough pizzas from Pizza 48, offering both classics as well creations like goat’s cheese, featuring a white garlic sauce base, mozzarella, goat’s cheese, walnuts, rosemary, rocket, roasted garlic and honey (£12).
Healthy eats from NAKA include smoked tofu salad (£8.50) and shitake and caramelised onion ramen broth (£9.50). While carnivores will love a succulent buttermilk fried burger with the Kickin’ Korean (£10.50), a delectable taste sensation of crispy Korean style chicken breast, served in a milk bun with sriracha mayo, kimchi, pickles, sticky chilli pepper glaze, from Saucy Birds, sure to be an early favourite.
While the launch phase of Tribe Kitchen will focus on a customer base in the north of Edinburgh, Tribe Kitchen is set to launch in other parts of the Scottish capital and subsequently other cities.
For more information on Tribe Kitchen visit Tribe-Kitchen.com. Tribe Kitchen is open Thursday 19 until Saturday 21 August, then Wednesday 25th until Sunday 29th August. From mid-September Tribe Kitchen will operate seven days a week.
