Extended trading hours to get hungry customers fired up
Edinburgh’s first smokehouse is expanding its opening hours to help ‘meat’ the high demand for its barbecued food in the Capital.
Reekie’s Smokehouse, which uses classic American BBQ techniques to smoke top quality local meats with a Scottish twist, is to welcome hungry customers from 11:30am until 9pm, after food lovers voiced their desire for authentic smoked food late into the evening.
Its menu boasts a variety of locally sourced, slow cooked meats including pork shoulder, ribs from specially selected Scottish Pork and beef brisket using Scotch Beef PGI (Protected Geographical Indication) – all of which can be drizzled in Reekie’s exclusive, made-from-scratch Scottish-themed sauces, such as Buckie Broon, Whisky Jerk, Craft Beer Mustard and Irn Bru BBQ.
Owners Craig and Felicity Cameron, who are a husband-and-wife team, said the idea for the restaurant came to them when they were looking for a way to showcase Scotland’s amazing meat produce in a relaxed, informal setting.
After trialling the restaurant for lunch and late afternoon, the couple are now confident there is big demand for them to be hosting diners for dinner.
Craig Cameron said: “We’re delighted to be extending our opening hours. Nothing is more rewarding than seeing happy customers enjoying our food, so to be in a position to welcome even more people through the door is extremely exciting for us.
“The whole concept started when we arrived back in Edinburgh from a few years overseas eating in very informal settings. We’d always enjoyed hosting BBQs so set about developing a menu we felt used Scotland’s delicious beef and pork to its full potential. The key to a great BBQ is using top quality meat.”
Reekie’s Smokehouse, which is located on Holyrood Road, says it uses only 100% Scottish meats and local produce, where possible. It uses quality meats from East Lothian butcher J Gilmour, as well as locally supplied vegetables, honey, and small-hold free range eggs.
It says all drinks, from beer to soft drinks, are Scottish. Even the coffee roast was designed by the Camerons and is produced by Home Ground Coffee in Cardross.
Craig added: “We see ourselves as being a classic, neighbourhood eatery – a place you know and go to for one type of food but know that it will always be reliably excellent, honest and relaxed.
“Our aim was to create somewhere that is sociable and casual with delicious quality food to tuck into. You can pop in for a quick bite or sit and relax with a group of friends for as long as you want.
“Our meats are smoked overnight for 22 hours and served up in a sandwich, tub or as a ‘Meatfest’ to share, meaning we have something to suit everyone.”