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TIMBERYARD

@timberyard10

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A family run restaurant in the heart of Edinburgh.
1 MICHELIN STAR & 1 GREEN STAR ⭐ 🌱
Head chef @bartholomewstrat
Wed-Sun, lunch & dinner

POSTS STORIES REELS TAGGED

"Have you heard? Vegetables are chic now. Think Loewe’s tomato clutch, or Elizabeth McGovern relaxing in a field of cabbages for Burberry. And you’re likely to spot at least one customer wearing an “allotment-core” chore jacket on your next trip to a bougie grocer. Chefs, though not typically the most fashion-conscious, are way ahead of us: at some of the country’s best restaurants, they are wowing cynical diners with elegant, delicious crudité plates, and reframing the notion of luxury ingredients in the process"

I wrote for @britishvogue on why crudités are all the rage at top restaurants like @osiprestaurant @pyro.restaurant @inverrestaurant @rosina.restaurant @margaretscambridge and @timberyard10.

Thanks to @merlin_johnson @yiannismexis and @twoboatsatrainandabus for speaking to me.

Link to read in bio.

Photos: @davewattsphotography @ely.bsc_photography
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#crudités #produce #finedining #vegetables #creative

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✨ Announcing the full Gloaming Book Tour ✨

This Autumn and Winter I’ll be celebrating my new book, Gloaming, with 11 gorgeous events!

Firstly, the Gloaming Gatherings - some special workshops bringing my new book to life - read full details & secure your spot at everythinglooksrosie.com/seasonal-gatherings

💜 21 October - Book Launch and Autumn Workshop at Elliott’s Studio, Edinburgh @jess_elliott_dennison - just TWO tickets left.

💜 29 October - Paper Craft Workshop at @eastendpress - SOLD OUT (join the waitlist on my website).

💜 13 November - Autumn Wreath-making at @steampunkcoffee, North Berwick.

💜 28 November - Festive Embossed Metal Decorations at @baern_cafe, East Neuk.

💜 4 and 5 December - Christmas Wreath-making at @guardswellfarm, Perthshire.

💜 10 December - Christmas Wreath-making at @peregrineedinburgh, Edinburgh.

💜 15 December - Festive Mocktail Workshop at @timberyard10, Edinburgh with @anna.sebelova.

I’ll also be appearing at some lovely bookshops and stockists, including:

💜 7 November - Gloaming signing at @the_mercat, Culross.

💜 9 November - Rosie Steer on Gloaming at @toppingsstas (tickets will be available on their website soon).

💜 14 November - Afternoon Tea at @waterstones_edi (tickets will be available on their website soon).

💜 15 November - Autumn Craft Workshop at Kindling, @guardswellfarm (tickets for Kindling available on their website).

And I’ll be signing books in lots of other bookshops and stockists in the coming weeks, so keep an eye on my stories to find out where the signed copies are located!

Starting with @theedinburghbookshop - if you’re in South Edinburgh, you can pick up a signed copy there from Thursday.

I’d love to see you at one of these lovely events this Autumn and Winter! Plus I’ll be visiting some more places further afield for Gatherings after in early 2027, stay tuned for updates!

Any questions, let me know in the comments ❤️

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Hello 👋 As it’s just over a week until my new book, Gloaming, is published by @bloomsburycooks and there are a few new faces around here, I thought I’d (re-)introduce myself!

Swipe to find out more about me and what I do. I’d love to know how you found me, or something about you! ⬇️ (bonus points if you’ve been here since my original blog days!)

Thank you so much for all your Gloaming preorders so far - it really does make a huge difference, and I’m so grateful! If you’d like to, the link is on my page 🩷

📸 2,3,4,5,7,11,14 - @filminburgh
8 - @alannahemily
9 - @marion_blythe

Gloaming by Rosie Steer | Slow Seasons by Rosie Steer | Gloaming book | books about Autumn | books about Winter | Autumn workshop Edinburgh | craft workshop Edinburgh

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Number one restaurant in the country!

It’s such an honour to have anyone spend this much time thinking about what you do, and to really see all the detail, and appreciate the intentionality in all we do (and don’t do).

Restaurant cooking- in fact, any creative act I’d say- is never about one person or a solo hero vision. We’re all influenced by everything and everyone around us, and we’re all the richer when we see and acknowledge that too. Rob and I are so lucky to have so many skilled and committed people contributing to @inverrestaurant - from fellow chefs in the kitchen and storytelling servers out front; to the growers, farmers and catchers of vegetables, shellfish, game and meat animals, to those folks making and finding the good stuff for us to pour.

Delighted to be sharing such an illustrious list with so many good friends and great colleagues! What a country we make.

So much gratitude to @chitgrrlwriter and @thetimes for seeing it all, from us all.

🙏🏻♥️

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❗️Dream Menu Volume 1️⃣1️⃣7️⃣1️⃣

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📍Welcome to Dream Menu, the interview series telling the stories of the people behind our amazing food scene, seeing what makes them tick, and of course hearing their dream menu 🍽️

⏭️ Next up, we’re talking to @katiematherkm ☁️
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🔎 Glasgow Restaurants,
Edinburgh Restaurants, Glasgow Food, Scotland Restaurants

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More snippets from Hayden + Bryce's special May day. These delicious photographs by @annadunlopweddings are making me hungry.

Manifesting more vegetable (and pebble) wedding tablescapes in my future 🥬

Venue @timberyard10
Including flowers and vegetables from @keepingtheplotflowers @eastlothianflowerfarm @scottishflowergrowercollective @eastneukmarketgarden and @natoora
Flowery and vegetable-y assistance from @marion_blythe
Photography by @annadunlopweddings

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During conversations with Hayden (and her very, very lovely mum) we spoke of this incredible dress, her love of nature and all things green and how we could bring the two together. Hopefully we did just that 🤍💚

Photography + videography by @annadunlopweddings

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Day 14/30 of ‘Where I’d take my [???] friend visiting Edinburgh’

Today: The Food Critic Friend. Self professed of course, unless anyone is friends with @gracedent

Lunch: Timberyard @timberyard10
I won’t lie, this reel is basically a love letter to Timberyard (and their resident forager and drinks-smith @anna.sebelova ). Even the name along conjures up visions of earthy, romantic, thoughtful work. It’s a masterpiece of a dining experience.

Dinner: Lyla @lylaedinburgh
The clean, delicate, (apparently) wonderful dining experience serving the best of Scottish seafood. Sounds utterly glorious.

Cocktail: Panda and Sons @pandaandsons
A speakeasy under a barbershop: playful, friendly, but sensationally good cocktails.

Stay tuned for tomorrow’s episode: Where I’d take my pregnant friend visiting Edinburgh…

Food critic outfit:
Shirt @withnothingunderneath

#edinburghrestaurant #edinburghrestaurants #michelinstars #michelinrestaurant #michelinguide

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Two of my best friends brought me to historical Edinburgh to spend time in James’ family footprints, and celebrate life. I got a blowout and a Michelin hangover - and a reminder of what love feels like.

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Hello traveller, hellofrom @timberyard10 , Edinburgh.
Family-run and awarded its first Michelin star in 2023, followed by a Michelin Green Star in 2026, Timberyard has become one of Scotland’s defining dining destinations through its thoughtful approach to food, design, and hospitality.

Read more on www.hellofrom.gr
photos by @hellofrom.gr

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Say hello to @anna.sebelova , Head of Drinks Production & Sustainability at @timberyard10 and our exceptional #FaceOfTheWeek !🌱

Anna began her hospitality career at 16, working in cafés around Brno, Czechia. She explored different areas of the industry, before joining Timberyard. There, she progressed from running food to working behind the bar, where she began developing her approach to drinks-making. Today, Anna works full-time as a forager and drinks maker. A key part of her work is preserving seasonal produce at its peak, building a diverse larder that can be enjoyed throughout the year without compromising on quality.

Speaking on her love for the industry, Anna said, “The power to make someone’s day better. A good drink, a delicious plate of food and warm service can brighten up even the worst time of your life.”

Looking to the future, Anna shared her goals, “Short term - just constantly evolving what we do. Testing new techniques. Exploring more wild plants. Long term I would love to write a book! I am very lucky that I have many talented friends around me who are already helping me with some writing and photography and I think we would be able to pull something incredible together.”

Delving into what makes an exceptional hospitality professional, Anna said, “Compassion and care. I feel like anything else you can learn but genuine care not only about your guest’s experience but also your co-workers and your own wellbeing is essential. A close second would be constant need to learn - if you work in hospitality and feel like you learned everything there is to know and don’t need any more training, you should probably leave. This industry moves and changes at an incredible speed and we all need to learn all the time.”

To conclude, Anna advised, “Stay curious and look after yourself. Rest is more important than a pint after work and reading a book about anything you are interested in and then applying it during service will push you up a level instantly.”

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𝘕𝘦𝘨𝘳𝘰𝘯𝘪 𝘞𝘦𝘦𝘬

In honour of Negroni Week (September 21st-27th) we spotlight the beloved cocktail, from the most classic of pours to modern, artisanal takes.

@hausu_london, Peckham’s favourite neighbourhood restaurant and vinyl bar, has developed a Fennel Negroni by fusing Gin, Cocchi, Dry Vermouth, Caracão, Lemon and Toasted Fennel for an extra herbaceous bite.

For those not partaking, @threesheetsbars in Soho and Dalston have a Negroni 0.0%, made with Midi Ruby, Opius Albedo & Amaro, Juniper and Cubeb Pepper.

Soho’s @osteriavibrato by @charliemellordramatic and @dewarofwine serves a classic Italian Negroni - sharp, bitter, and bracing.

For an artisanal takes, @timberyard10, the Michelin-starred Edinburgh restaurant from the Radford family, serves a Negroni developed by Head of Drinks Production and Sustainability @anna.sebelova. Made using Thompson’s Brothers Mediterranean Gin, it features an in-house made vermouth fortified with new make, and Campari infused with a blend of over 20 foraged herbs including bog myrtle, wild thyme, wormwood, Douglas fir and Scots pine.

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