Pancake legends Stack & Still joining Bonnie & Wild

The big secret's out. Pancake restaurant Stack & Still is opening a key food stall at Bonnie & Wild. And we just can't wait! Just look at those beautiful belly-busting pancakes …

Stack & Still is due to open on June 1st and we have high hopes for Bonnie & Wild's new pancake place. Expect to see high mountains of pancakes over-laden with layers of syrups, chocolate, strawberries and much, much more. (There are healthy options too, though!)

The Stack & Still news follows last week's update that celebrity chef Tony Singh MBE last week brought his Indian street food venture, Radge Chaat, into Bonnie & Wild, situated on Level Four of Edinburgh's St James Quarter.

Over the weekend, teams from Bonnie & Wild and Stack & Still fitted out the new unit, which will employ almost a dozen chefs and counter staff.

Stack & Still joins the likes of Tony Singh’s Radge Chaat, National Chef of Scotland Gary Maclean’s Creel Caught and BBC Chef Jimmy Lee’s Salt & Chilli Oriental, alongside local heroes east PIZZAS and Joelato, and winner of UK’s best burger, El Perro Negro.

“All of us at Stack & Still are over the moon to be joining the Bonnie & Wild community. The venue’s fantastic, with some superb chefs who I’m really excited to be working alongside.

“The ethos at B&W really chimes with us. We focus on fresh food, cooked to order, using local, sustainably sourced ingredients as much as possible. We proudly use Scottish ingredients as much as possible and make the most of the fantastic food and drink products available. Whether it’s breakfast, lunch, dinner or a snack inbetween, we offer an unbeatable selection of options.”

Paul Reynolds, Chief executive and founder of Stack & Still

Stack & Still, which expanded into the capital last year with the launch of its flagship restaurant in the Assembly Rooms, says its menu gives diners “an unbeatable choice with 12 million options” for its pancakes, including a wide range of vegan and gluten-free options. So it's not all maple syrup, bacon, strawberries and chocolate sauce!!

The Scottish start-up only launched in October 2018, but since then has become a firm favourite for folk with a sweet tooth! Alongside their new unit at Bonnie & Wild, they have four units in Glasgow, one in Livingston, and a unit in the Edinburgh's Assembly Rooms.

“Alongside our classic buttermilk pancakes, we provide health-conscious customers buckwheat pancakes, protein-packed pancakes made with vanilla whey protein, or low-fat pancakes, which pair superbly with the fresh fruit and other healthier toppings on our menu. For those with dietary requirements we also offer a gluten-free vegan pancake along with a great selection of gluten-free toppings and sauces.

“One of the big favourites is our Big Breakfast Stack, which comes with bacon, black pudding, Lorne sausage, baked beans, fried egg, and sautéed onion all served atop our fluffy buttermilk pancakes. Another popular choice is the strawberries and chocolate offer. We’re expecting to go through several tonnes of Scottish strawberries this summer!”

Paul Reynolds, Chief executive and founder of Stack & Still

Less than a year old, it's safe to say that Bonnie & Wild has exploded onto the Scottish food scene and has fast become one of the must-visit destinations to eat and drink, attracting more than 15,000 visitors each week. We're immensely grateful for the massive support from all our wonderful guests!

With Stack & Still opening next week it means that our breakfast and brunch offer has just gone into super-charge. Although anyone after a late evening serving of pancakes won't be left out: Stack & Still will be open until 9pm, meaning you can enjoy their unrivalled mix of savoury and sweet pancakes throughout the day.

“Stack & Still's arrival is another superb signing for Bonnie & Wild, and I can’t wait to see them open to an eager public next week. Stack & Still’s popular, high quality offer will really chime with both our loyal regulars and new visitors alike, and I think it’ll help to cement Bonnie & Wild as the go-to for a truly exemplary eating and drinking experience, whether it’s for breakfast, lunch, dinner or late-night drinks.”

Ryan Barrie, Operations Director, Bonnie & Wild

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