Montrose cooks from Scotland’s winter larder. The meal opens with house bread and butter, then pork and duck rillette with pickled prunes. Brussels sprouts come with pickled walnut and Isle of Mull cheddar, and smoked trout with cranberry relish and fermented chilli.

For the main, roast pheasant on creamed polenta with lemon thyme, with radicchio, pear and walnut, and roast, glazed parsnips alongside. Quince treacle tart with crème fraîche to finish.

Pyrus Botanicals dresses the room with festive florals and botanicals.

For over 130 years the building held engineers and metalworkers. Its industrial fabric remains, tall windows light the room, and the Water of Leith runs below.

Wednesday 2, 9 and 16 December
Thursday 3, 10 and 17 December
Lunch 13:00 to 16:00
Dinner 19:00 to 22:00

Bookings from 10 guests. Exclusive use and other dates are available on request. Most dietary requirements can be catered for with at least seven days’ notice.

Brown’s of Leith, 4-6 Shore, Leith. Five minutes’ walk from The Shore tram stop.

To book or enquire: events@customlane.co