The story
In Edinburgh’s historic Stockbridge neighborhood, Avery presents a refined dining experience rooted in Chef Rodney Wages’ culinary journey. The restaurant earned a Michelin star in 2026, a recognition of its high quality cooking and the chef’s distinctive approach.
Rodney Wages moved from Kansas to California at an early age to work at The French Laundry. During his years there, he built relationships with farmers and collaborators that would later shape his own restaurant. He helped open Benu and worked at Saison and Atelier Crenn, honing his unique culinary perspective. In 2016, he launched the pop-up RTB, which moved through various homes and kitchens in San Francisco before finding a permanent home as Avery Restaurant. Named after painter Milton Avery, the restaurant earned its first Michelin star in 2021.
On holiday in Edinburgh, Wages fell in love with the city and decided to open a new project. He returned with his family and established Avery in Edinburgh in 2024, bringing his techniques and philosophy to Scotland. He is excited to celebrate the bounty of Scottish produce, meat, and seafood, applying his refined skills to local ingredients.
The cooking at Avery is a modern interpretation of Scottish cuisine. Wages’ background in some of America’s most celebrated kitchens informs a style that is both precise and expressive. The menu changes with the seasons, highlighting the natural richness of the region. Each dish reflects a deep respect for the ingredient and the craft.
Avery occupies a space in Stockbridge, offering outdoor seating for warmer months. The atmosphere is elegant and welcoming, focused on the food and the story behind it.
Recognition
Ambience
Details
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