The latest addition to the Chop House family has opened in Edinburgh’s Bruntsfield. Serving the best British beef, dry-aged and butchered in-house, Chop House launched in Leith in 2015 followed by a second restaurant at The Arches on Edinburgh’s Market Street in 2017.

The interiors complement Chop House’s two existing sites, underscoring the brand’s design scheme of raw steel contrasted with luxurious leather upholstery, marble and rich heritage colours. The design ethos of the brand has been further developed with the addition of two living walls of ferns and succulents which sprout from gaps in the steel façade on the lower floor.

Managing Director Mark Fraser commented: “When we were looking for a location for our third site, it was important for us to choose a spot with a real sense of place. Bruntsfield has a true community spirit and we’re enjoying getting to know the locals. Our menu is devised to be shared, making dining at Chop House a truly sociable experience. One we feel is perfectly suited to a terrific neighbourhood like Bruntsfield.”

Open 7 days a week, Chop House brings its unique casual dining experience focused on steak and cocktails to Bruntsfield. Renowned for a sociable style of dining, Chop House proudly presents large cuts of beef, sharing starters and enticing side dishes designed to be enjoyed by the whole table. The Bruntsfield Chop House is split over two levels with views across Bruntsfield Links from the ground floor.

On entering the restaurant, the custom-made marble bar takes centre stage surrounded by booth and banquette seating with ten bar stools curving around the bar offering the perfect spot to enjoy fresh oysters and cocktails whilst soaking up the bustling atmosphere and views of the Links. The fantastic selection of drinks includes a carefully-curated wine list, inventive cocktails and locally-sourced beers including Chop House’s own beer brewed in partnership with Drygate Brewery.

The lower level offers a more intimate dining space with seating for 40 alongside a partly-secluded Captain’s Table which seats 6. On this floor, diners can see Chop House’s signature cuts of beef as they are dry-aged in Himalayan salt and also catch a glimpse of the beef being cooked over hot coal. Sourcing the very best beef is paramount for Chop House, however this is only the start of the journey. The meat is then hung in-house, in state-of-the-art dry ageing fridges, for up to 90 days to produce a more tender and flavoursome finish.

Sociable dining is central to the brand’s ethos and large sharing steaks such as bone-in rib, porterhouse and chateaubriand take pride of place. These specialist cuts are available in varying weights between 600g and 1.2kg and are presented on specially made steel skillets. Prime cuts such as fillet, sirloin and rib-eye also feature on the menu alongside mains of blackened tuna and lobster. The sharing culture is encouraged across the menu allowing tables to create their own feast from a selection of starters like crispy shrimps, roast scallops and hot chilli tacos, complemented by an extensive mix of sides including dripping chips, bread and bone marrow butter and sesame ‘slaw.

Weekend breakfast (10am-12pm) is a mainstay of the offer with diners choosing from a classic ‘butcher’s breakfast’ or opting for the sugar pit bacon chop with dripping fried duck egg, or crushed avocado on sourdough. The weekend brunch menu offers a selection of dishes including steak salad, eggs benedict, and hot chicken buns served until 3pm.

Nowhere is the sharing culture more prevalent than on Sunday, the aptly named ‘Day of Roast’, when roast beef and a choice of sharing cuts are served with marrow gravy, roasted potatoes, buttered greens and Yorkshire puddings.

An Express Lunch is also served throughout the week in addition to the main menu and includes dishes like steak sourdough, cheeseburger, sesame squid salad and a shortrib bun.