The story
James Murray founded Dogstar in Edinburgh as a distinctly Scottish restaurant built on rigorous sourcing and crosscontinental technique. He arrives from a lineage of Michelin starred kitchens across Europe and Asia, including leadership roles at Le Manoir aux Quat’Saisons and Nur in Hong Kong. The Scottish kitchen operates on strict hyperseasonality, relying on direct partnerships with local fishermen and farmers. Every plate reflects that exacting standard rather than trend chasing.
The Scottish cuisine shifts constantly, with the kitchen publishing a fresh list each day. Seafood anchors the service, highlighted by half lobster paired with whipped roe and samphire. You will also find devilled eggs dressed with raw mushroom or a playful smoked eel omelette served with celeriac. Even the simplest comfort items, like chicken nuggets, arrive with precise accompaniments such as cedro lemon aioli.
Replacing the former Portland Bar, the dining room carries a quiet confidence that suits its new standing in the city’s food scene. The space feels established despite its recent launch, favoring clean lines and uncluttered tables over theatrical decor. This restrained environment lets the food take center stage while supporting its recognition at the National Restaurant Awards. Guests who book early often catch the full summer tasting progression alongside the dedicated dessert flight.
Recognition
Location
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