Bonnie & Wild Scottish Marketplace

Updated: Aug 6

The highly anticipated Scottish marketplace, Bonnie & Wild, opened its doors on the fourth floor of Edinburgh’s St James Quarter for the first time on Thursday 15th July. Bonnie & Wild has been whetting appetites for months as news emerged of the exciting and acclaimed chefs and businesses that would be making a home within the premium food hall. With eight chef-led food stalls, four speciality retailers and three bars, Bonnie & Wild’s Scottish Marketplace is one of the biggest and most exciting venues to open in recent years.



Bonnie & Wild’s Scottish Marketplace is a collaboration of leading food and drink providers, united by a shared ambition and – crucially – passion to deliver the very best of Scotland’s larder for all to enjoy, that gives guests the option to choose from a diverse range of menus, each shining a spotlight on many of Scotland’s finest food and drink purveyors. Located in the heart of Edinburgh’s magnificent St James Quarter, Bonnie & Wild celebrates Scottish hospitality, and beautiful, high quality and responsibly sourced food and drink. Renowned chefs including Gary Maclean, National Chef of Scotland, Peter McKenna of The Gannet, and BBC chef Jimmy Lee have each taken key concessions at the Scottish Marketplace.


When visiting the new food hall, guests will be able to enjoy restaurant quality food, prepared by some incredible culinary talents in a stylish and welcoming food hall setting. Diners can choose from an unrivalled offering of food and drink, including artisanal gelato, the best Scotch beef, fresh seafood, succulent fried chicken, hand-made pizzas, mouth-watering pastas, Cantonese-style street food, exceptional plant-based meals, and so much more.



The Food Stalls


Creel Caught


Creel Caught is the first solo venture of Gary Maclean, educator, MasterChef winner, and Scotland’s first national chef. A marriage of the humble and the refined, Gary’s menu will offer pristine seafood paired with clean, precise cooking. Working with fishmongers across Scotland, Creel Caught is 100% committed to sustainable sourcing. Gary explains: “my menu for Creel Caught is totally dictated by what suppliers are telling me is good, in season, and more importantly, sustainably sourced. We have so many amazing things on the menu, from hand-dived King Scallops from Mull, to Iain Spinks Arbroath smokies. We are looking to only use ingredients from Scotland throughout the whole menu”. This new venture really does champion the very best Scottish seafood, with signature dishes to include Lobster Thermidor Mac n Cheese, Grilled Langoustines and Seaweed Butter, and Monkfish Scampi.





The Gannet East


The Gannet was named during a research trip to the Outer Hebrides, where the iconic seafaring bird holds a special place in tradition – it was also admired for its unique look, ability to hunt, and being a reference to those with robust appetites! Now, one of Glasgow’s best-loved restaurants has spread its wings and flown east to open its first Edinburgh outlet. Winner of both a Michelin plate and Bib Gourmand, The Gannet is a modern Scottish restaurant serving seasonal dishes inspired by its network of artisanal producers, foragers, and farmers. The kitchen at The Gannet East is headed up by John Munro, who joins Ivan Stein and Peter McKenna after years working in some of the UK’s finest restaurants. At Bonnie & Wild, The Gannet East are serving highlights from the restaurant’s set menu, such as Whisky Tempura Oysters, Scallops and Beef Tartare, Beef Bavette, and Sea Trout.



Rico’s


Rico’s Pasta Bar is an exciting new concept brought to Bonnie & Wild by The Rocca Group, which also runs the Edinburgh favourites The West Room, The Broughton, and city newcomer Rico’s on North Castle Street. Within the food hall, Chef Francesco Ascrizzi will be serving up some of the freshest pasta dishes around, made daily with locally sourced ingredients of exceptional quality. Stefano Pieraccini, Director at The Rocco Group said: “The Bonnie and Wild concept is extremely exciting for me. The inclusion of Rico’s Pasta Bar within the Food Hall will allow me and my team to really showcase what homemade Italian pasta is all about.”



east PIZZAS


Famed across the city for their sourdough pizzas made from fresh, local ingredients with an emphasis on sustainable and organic sourcing, east PIZZAS also join the list of vendors at Bonnie & Wild. Born from a desire to bring the highest quality standards to pizza, guests can expect an ever-changing line-up of sourdough pizzas made using seasonal ingredients, as well as some old favourites.



Salt & Chilli Oriental


Award-winning TV chef Jimmy Lee comes to Bonnie & Wild with his Hong Kong-style street food reimagined, remastered, and given a playful Scottish twist. As well as highly addictive Salt & Chilli dishes, Jimmy will also be serving up creations such as Scottish Heather Honey Chicken, and Char Siu Roast Pork with a Maple and Hoi-Sin drizzle. Jimmy said: “I absolutely love Edinburgh and consider it one of the best food cities in the UK. I’m so excited to introduce Salt & Chilli Oriental to the St James Quarter within the incredible new Bonnie & Wild Scottish marketplace. The menu highlights delicious Hong Kong-style streetfood snacks as well as some comforting British-Cantonese cuisines that we all love and adore”.



Erpingham House


Erpingham House brings the power of plants to Bonnie & Wild. Vegans, vegetarians, and all those who love and appreciate plant-based fine dining will be catered for here. Led by group executive chef Meg Greenacre, Erpingham House aims to create innovative, delicious, and sustainable food that delights without compromising on flavour, quality, or impact. Erpingham House’s menu will include some of their most popular dishes, such as the Superfood Buddah Bowl, Fsh & Smashed Potatoes, and the Erpingham Burger. As pioneers in the plant-based space, Erpinham House is committed to pushing the boundaries and surprising people along the way.



CHIX


CHIX is a completely new entity and concept and brings a refined and classy approach to fried chicken, enhancing it with an unrivalled range of innovative and complex dips and sauces that will tantalise diners’ palettes. Brought to Bonnie & Wild by Max Murray and Ed Cresswell, who was Chef de Partie at Heston Blumenthal’s Fat Duck before he decided to give fried chicken a fine dining makeover. “We are very excited to launch CHIX within the Bonnie & Wild Scottish Marketplace.” explain the team behind CHIX, “This is a fantastic space and something the city centre has been lacking. We both very much look forward to serving both local customers, and tourists when they return.”.



Joelato


By his own admission, Joe Sykes of Joelato is obsessed with gelato! Sourcing the milk, cream, eggs, and berries locally, Joe’s gelato is made entirely in-house using ingredients such as salted caramel, honeycomb, praline, and a mix of sauces and syrups grown in the family’s garden. Frankly, the only other place you’ll find ice cream this good is in Italy! Boasting lip-smacking flavours such as Ferdi’s Flavour, a salted honey gelato with homemade honeycomb, and Blackcurrant Mascarpone, Joelato offers Bonnie & Wild guests an every-changing selection of classic and inventive flavours made from the best seasonal ingredients, including dairy-free and vegan options. Joe and Lucie Sykes established their reputation for Scottish luxury artisanal gelato at farmers’ markets across Scotland, before starting up a gelato delivery service in 2020. Now, they have made Bonnie & Wild their permenant home. Hard work and an unwavering commitment to high quality local sourcing has seen Joelato crowned as the luxury gelato in Scotland. But it was at the world-famous Carpigiani Gelato University in Bologna where Joe learned the craft of gelato, which he’s since brought back to Scotland.




Alongside restaurants, the Food Hall also showcases the award-winning Block Clock Café and Patisserie, and the first retail offering from national drinks wholesalers Inverarity Morton, and renowned butcher MacDuff 1890. The Cheese Club, the latest venture from the team behind Six By Nico, is running Bonnie & Wild's deli counter.


Diners can also find three bars within Bonnie & Wild, each with its own atmosphere and feel, and taking their names from the Scots language. At Hauf & Howff there’s a superb range of draught beers, cocktails, wines and spirits from some of Scotland’s best distillers. Alternatively, The Dookit offers a range of draught and canned beers, wines, and spirits. Or, rendezvous at The Tryst, a quiet and intimate space that doubles up as a unique venue for events and parties.




Bonnie & Wild’s Operations Director Ryan Barrie, who has a series of successful bar and restaurant openings behind him, said: “I am hugely delighted and excited to be opening Bonnie & Wild. It’s a spectacular, beautiful venue, one that everyone involved should be rightly proud of. The finish is first-class, the menus are diverse, innovative, and exciting, while the overall food and drink offer is of exceptional quality. There’s something for everyone here.”


There’s such a common purpose here – all of us care passionately about promoting and supporting the Scottish food and drink industry. It’s easy for us in Scotland to overlook the fact we have some of the best food and drink in the world, that it’s sought after by chefs the world over. At Bonnie & Wild, thanks to the inclusion of these brilliant chefs and retailers, we have produce from across the country, whether that’s shellfish from Lerwick, beef from the Borders, cheese and fresh fruits from the Clyde Valley and Perthshire, cured venison from the Highlands, the list goes on. On the drinks side, we have whisky and gin from distilleries across Scotland, and beers and ciders from local craft breweries. Combined, they give our guests an unrivalled offering of Scottish fare, a unique and fantastic vision of Scottish food and drink.”



As well as promoting Scottish food and drink, Bonnie & Wild said that highlighting the link between producers and consumers was also a major ambition.

Mr Barrie added: “We want guests to see the effort behind the food and drink being served in this beautiful, friendly and accessible venue. We want them to have the opportunity to meet the chefs, chat to them, understand where the food comes from, see it being made and prepared. Bonnie & Wild is as much about food education as it is enjoyment.”

The Food Hall itself is a stand-out piece of design. It’s not a barren warehouse with uniform rows of benches and long tables. There are so many different spaces with their own ambience and feel: some more open and lively, others quieter and more intimate, some with commanding views of the St James Quarter, other areas are perfect for watching the different chefs putting on a show! I can’t wait for people to see it.


The Process

  • Diners request a table at the door and are escorted there by staff.

  • Drinks are ordered via QR code on the table, and these will be delivered to the table. (changes Monday 9th August 2021)

  • Ordering food is a matter of going up to each vendor, ordering your food and perhaps having a chat with the chef who is making it, then going back to your table with your own pager which will let you know when to go back and pick up your food.

  • Masks should be worn at all times on entering the food hall, except when seated or seek updated guidance from 9th August 2021.

  • At the moment, the Bonnie & Wild Scottish Marketplace is only open to walk-ins with no table reservations being taken.

  • No cash is accepted at Bonnie & Wild but may be updated from 9th August 2021 when guidance changes.



With a footprint of 16,700 square feet, Bonnie & Wild is one of the largest food and beverage venues in the country. It’s a must-visit for any and every food lover.


Bonnie & Wild is situated on the fourth floor of the main galleria within the newly opened St James Quarter in Edinburgh, open daily from 9.30am until late.


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