Timberyard is a family-run restaurant in the heart of Edinburgh. Set in an authentic warehouse dating back to the 19th century when it was built as a props & costume store.

James
Murray

We are delighted to announce that James Murray will be joining the team as Head Chef of Timberyard from 16th September 2021. James comes with much experience within high end restaurants. His track record includes Lyles, Le Manoir Aux Quat Saisons, Nur, Wasted and most recently The Edinburgh Food Studio. James led the kitchen of Nur in Hong Kong from 2013 to 2016 where he was integral to their Michelin success. James’ style has often been described as hyper seasonal and ingredient led. He uses traditional cooking methods and techniques to create bold and harmonious flavours and dishes. James will be joined by Head Pastry Chef Richard Phillips. Richard and James met whilst working in Le Manoir and joined forces again in Nur and The Edinburgh Food Studio. Richard has also spent time as pastry chef of L’Enclume, The Waterside Inn and Les Pres D’Eugenie.

We look forward to welcoming you all soon for what is going to be a very exciting next chapter!

Timberyard is a space that can be used for events & weddings, whether it's a celebration for two or a family gathering for eighty.

Our private room, the Shed, is an intimate space for any small gatherings, birthdays, or meetings. Seating ten maximum.

Ingredient led cooking created with respect to nature & produce, sourced from local, artisan suppliers & Scotland’s larder. Vegetarian & vegan options also available.

"Timberyard is the culmination of Andrew and his wife, Lisa’s, decades-long careers running restaurants in Edinburgh, only on this venture, it’s a family affair. With Ben as head chef, daughter Abi on communications and youngest son Jo behind the bar, all members of the Radford family are involved in contributing to this local favourite’s homely, inviting feel. Amping up the settle-in feel is the converted warehouse space the restaurant calls home, a sprawling old timber yard made intimate with slouchy seating, a woodburning stove and chunky wooden tables".

"The Modern House"

Our cellar is made up of wines we love to drink. Made by friends of ours who respect the land & grape. Full of energy & life.

Timberyard is a family-run restaurant in the heart of Edinburgh. Set in an authentic warehouse dating back to the 19th century when it was built as a props & costume store.

  James Murray to   join us as head chef

We are delighted to announce that James Murray will be joining the team as Head Chef of Timberyard from 16th September 2021. James comes with much experience within high end restaurants. His track record includes Lyles, Le Manoir Aux Quat Saisons, Nur, Wasted and most recently The Edinburgh Food Studio. James led the kitchen of Nur in Hong Kong from 2013 to 2016 where he was integral to their Michelin success. James’ style has often been described as hyper seasonal and ingredient led. He uses traditional cooking methods and techniques to create bold and harmonious flavours and dishes. James will be joined by Head Pastry Chef Richard Phillips. Richard and James met whilst working in Le Manoir and joined forces again in Nur and The Edinburgh Food Studio. Richard has also spent time as pastry chef of L’Enclume, The Waterside Inn and Les Pres D’Eugenie.

We look forward to welcoming you all soon for what is going to be a very exciting next chapter!

Timberyard is a space that can be used for events & weddings, whether it's a celebration for two or a family gathering for eighty.

Our private room, the Shed, is an intimate space for any small gatherings, birthdays, or meetings. Seating ten maximum.

Ingredient led cooking created with respect to nature & produce, sourced from local, artisan suppliers & Scotland’s larder.

Vegetarian & vegan options also available.

"Timberyard is the culmination of Andrew and his wife, Lisa’s, decades-long careers running restaurants in Edinburgh, only on this venture, it’s a family affair. With Ben as head chef, daughter Abi on communications, and youngest son Jo behind the bar, all members of the Radford family are involved in contributing to this local favourite’s homely, inviting feel. Amping up the settle-in feel is the converted warehouse space the restaurant calls home, a sprawling old timber yard made intimate with slouchy seating, a woodburning stove, and chunky wooden tables".

"The Modern House"

Our cellar is made up of wines we love to drink. Made by friends of ours who respect the land & grape. Full of energy & life.