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Bartholomew Stratfold

@bartholomewstrat

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Let’s go to Timberyard! 👌 This family run restaurant in the heart of Edinburgh has one Michelin star and one green star. 👌 I took the full tasting menu. All dishes were meticulously prepared with high quality ingredients. 👌 My favorites were; the Sika (Picture1), the Turbot & Manzanilla (Picture9) and Damson (Picture11). 🙏🏻 Thanks to Kelvin & team for taking such good care of me! . #timberyardedinburgh #edinburghfood #michelingreenstar #letsgosebnemedinburgh #damson
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In @voguemagazine again, this time on the rise of the gourmet salad. Chefs from Piedmont to Bangkok to Edinburgh are turning vegetables and herbs into signature dishes, many riffing on Michel Bras’s iconic gargouillou. For most, the shift is about achieving greater purity, digestion, and representing nature — but for some, it’s about unlocking new flavour possibilities or reviving lost traditions. Thanks to @liamnhess for the commission, and to Enrico Crippa of @piazzaduomoalba, @maurocolagreco, @nikoromito, @ice_supaksorn, @mitchelldamota, @bartholomewstrat, @andreas_caminada_schauenstein, and @sotaatsumi for your insights.
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Incredible incredible dinner @timberyard10, unforgettable. I love this city so much. One more day to walk around and then ! Playing the Edinburgh Fringe Festival on Friday with @_lefauxchat_ at 1pm at La Belle Angele!
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Timberyard Edimburgo 🏴󠁧󠁢󠁳󠁣󠁴󠁿 Più che una cucina contemporanea, Timberyard è una precisa dichiarazione d’identità gastronomica: la Scozia raccontata attraverso materia prima, stagionalità e territorio. La cucina di @bartholomewstrat lavora per sottrazione, lasciando che il prodotto rimanga leggibile e intervenendo con tecniche di fermentazione, conservazione, affumicatura e maturazione per amplificarne profondità e complessità. Foraging e vegetable-forward cooking convivono con pesce, shellfish e selvaggina, in una costruzione estremamente tecnica. Il risultato è una cucina nordica nel rigore, profondamente scozzese nell’identità: precisa, materica, acidula, umami, con una ricerca costante dell’equilibrio tra intensità e pulizia. Una stella Michelin, oggi anche Green Star, ma soprattutto una delle espressioni più interessanti della nuova gastronomia scozzese. *invited #timberyard #edinburgh #scotland #finedininglovers
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Heading to Edinburgh Festival Fringe this week? Here are the only recs you need for places to eat and stay. ⁠ ⁠ And while you’re there, chat directly with Pearl in the app to find more bars, restaurants, and experiences. Download it today at our link in bio.
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Halfway through Season 2 of the show and things just keep cooking! This latest episode tells the story of one of the brightest gems in the Edinburgh food scene, the family-run Michelin starred, Timberyard (along with its two sister restaurants: Montrose and Haze). Carlos and Kevin welcome Jo Radford - of the Radford family - and Bart Stratfold, the group’s Executive Chef, to the studio. The conversation ranges from sustainability in the food industry, the evolution of the restaurant scene in Scotland over the years, Timberyard’s unique legacy, to who prefers listening to Sepultura over history podcasts. It’s also worth nothing - spoiler alert - that for once, Kev is really in the minority during Rice/Bread/Pasta. Link in bio. Enjoy! #edinburgh #edinburghfood #scotland #scotlandfood #edinburghfoodie
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#INVITED in queste meravigliose realtà della Scozia. Un vero onore! @thebalmoral @roccofortehotels 26.07 @thewitcheryedin 27.07 @thelittlechartroom @chef_roberta_hall 27.07 @timberyard10 @bartholomewstrat ⭐️ 9.08 @matissetomas sarà un viaggio indimenticabile!
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Current @timberyard10 soft drink pairing. A few snippets of our summer menu! Preserved nettle cordial, diluted down and infused with fresh Douglas fir. Balanced with a touch of salt and served with our selection of summer vegetables from all our farms, cured duck egg, sunflower seed & summer truffle. Fermented tomato water (tomatoes from @eaclauristonfarm) scented with flowering currant infusion & fermented flowering currant syrup. Served with @davidlowriefish turbot, foraged girolles, Suyo cucumber & smoked roe. @borderberries raspberries made into a shrub. Infused with burnt sage flowers from @thefreecompanysco (thank you to @nickofnorth for the inspo!) and foraged woodruff. Served with wood pigeon, Scottish cherries, chrysanthemum & preserved kampot pepper. Last but not least, japanese knotweed juice (courtesy of @foraging_with_coeur_sauvage) blended with pickle liquor from your larch needles. Served with Border Berries strawberries, @cinderwoodmarketgarden lemon thyme ice cream & foraged pineapple weed. Big thank you to all our chefs who are putting up with me & my silly little videos on daily basis! 🌞 #softdrinks #foodpairing #foraging #wildfood
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TIMBERYARD X CADET Thrilled to welcome our friends from Edinburgh down for the day! A few tables outside saved for walk-ins, pop by for a glass! Kitchen ‘til 9, bar ‘til late! 🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿
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Excitedly picking out a few special magnums from the depths of the cellar for this Sunday with Timberyard. Many other wonderful bottles and magnums will be opened by the glass and bottle for what is shaping up to be an incredible day! Swipe for a peek at the menu 👀 A few tables still available in the evening, book via our website, or walk-in for a glass!
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Honoured to retain one Michelin Star ⭐️ A huge thank you to the team past & present whose care, craft and consistency make it possible.
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For Bart Stratfold (@bartholomewstrat), the ethos of @timberyard10 is simple: the ingredients should be “as best as possible and from as close as possible.” ⁠ ⁠ That’s the approach the chef takes to every dish on the #Edinburgh restaurant’s menu, which showcases the plants, seafood and meat that come from the region. ⁠ ⁠ It can be seen on the pickle plate, which includes a pine cone, and throughout the softs pairing, created with foraged, fermented components like fig leaves and sea buckthorn. Even if something comes from slightly farther away, like citrus from Spain, it has to have a provenance and a narrative. ⁠ ⁠ Read more by @emilyzemler at the link in our bio.
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