Our menu is growing with the introduction of three more innovative eateries at Bonnie & Wild
One of Scotland’s leading restaurateurs has confirmed he is taking a top spot at our new Food Hall, alongside the award-winning team behind Glasgow’s first patisserie, and a fine-dining fried chicken start-up led by a Hestor Blumenthal-trained chef.
Stefano Pieraccini, Director of the Edinburgh-based Rocca Group of restaurants, will be launching Rico’s Pasta Bar within our 16,700 sqft casual dining experience in the new St James Quarter. Guests to our Food Hall will be able to choose from changing menus provided by eight food businesses with a focus on seasonal and locally-sourced ingredients. Mr Pieraccini said:
Mr Pieraccini joins Anna Medjanskaja and Artem Podburtnoi who are bringing their Broken Clock Café and Patisserie to the Edinburgh Food Hall after successfully building up their Glasgow business over the past two years.
After a surge in demand for Broken Clock’s seasonal artisanal cakes during lockdown, Anna said she had been considering a move to Edinburgh when the opportunity at Bonnie & Wild came up. Anna said:
As the Broken Clock team prepare for Bonnie & Wild’s opening, Anna revealed she has already ordered in 450kg of high quality Belgian chocolate in preparation for opening at Bonnie & Wild. She added: “Last year we went through one tonne of exquisite Belgian Chocolate. This year, I expect that to double!”
Anna said that, chocolate aside, Broken Clock focuses on using Scottish fresh fruits, with the cakes changing regularly to reflect the changing seasons. On the coffee side, they source from Loch Lomond Coffee Co. The start-up, which won Out of Home Business of the Year at the recent Baking Industry Awards, will be increasing its staffing from 10 people to 18 thanks to the expansion.
Joining Broken Clock and Rico’s Pasta Bar is start-up CHIX, run by Max Murray and Ed Cresswell, who worked as Chef de Partie at Heston Blumenthal’s Michelin three-starred Fat Duck prior to co-founding CHIX.
CHIX’s Head Chef Ed Cresswell said he was looking forward to giving fried chicken a fine-dining makeover within the more casual Food Hall setting at Bonnie & Wild. He added:
Within the Food Hall will be food stalls operated by The Gannet, East PIZZAS, Joelato, Erpingham House and Creel Caught, the new seafood concept launched by BBC Masterchef Gary Maclean. The butcher will be operated by MacDuff 1890 and bottleshop by Inverarity Morton.