Chef, husband, father and perpetually tired. @fhiorrestaurant
Edinburgh
Joined April 2012
- Tweets2.1K
- Following728
- Followers1.6K
- Likes1.8K
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Last week we were blessed with this wee man entering into our lives.
Baby and Mum are both well and healthy.
@dan_ashmore told me it was like going into a service with no menu. Yup. Totally get it now.
And couldn't be happier.
Scott Smith retweeted
BREAKING: UK Prime Minister Keir Starmer just issued a stern warning to Trump, and even Nigel Farage, typically an opponent of Starmer, agrees!
“The mineral deal is not enough on its own. But can I just remind [Trump]; Russia is the aggressor, Zelensky is a war leader whose country has been invaded and we should all be supporting him and not fawning over Putin!”
Scott Smith retweeted
St. Brides Duck / Maitake / Flowering Currant
#Mitake #FloweringCurrant #Fhior #MichelinGuide #Edinburgh #Restaurants #BBQ
Scott Smith retweeted
In today's @TheScotsman F&D feature I spoke to some chefs - incl. Scott @FhiorRestaurant, @julielincooks, @banks_chef & @KDalgleish - about tasting menus vs a la carte + a column on fusion cooking with love (incl. info on @julielincooks cookbook)
scotsman.com/lifestyle/food-…
Scott Smith retweeted
This is gonna be epic! Round 2 of our gastro nights at @FhiorRestaurant. This time we will stand up to the challenge of pairing @chefsrsmith 5-Course Menu exclusively with Orange Wines!
⚠️ Don’t miss out! Very few seats left!
Bookings: tickettailor.com/events/fhio…
Scott Smith retweeted
The final bites to close our current menu
🎄 Toasted Douglas Fir Marshmallows
🍄 Mushroom, Mint and White Chocolate Macarons
#FHIOR #fhiorrestaurant #petitfours #michelinguide #edinburghrestaurants #shrooms
Scott Smith retweeted
Brill / Garum / Wasty Paste™️ 😁
Coming Soon.....
#tastypaste #FHIOR #michelinguide #edinburgh #tastingmenu #comingsoon #goodthingscometothosethatwait #ticaftertoc #BRILLiant #fishpuns #restaurants
Scott Smith retweeted
Our visit to Mixtapes @fhiorrestaurant is live.
Mixtapes is an experiential supper club series held in the restaurant’s private dining room.
The changing menu is a compilation of classics, new releases, and one-hit seasonal wonders.
Scott Smith retweeted
Pork Collar / Lardo / Preserved Cherry Blossom
#FHIOR #Michelinguide #cherry #pork #skewer #bbq #chefsnack #porky
LAST COUPLE SEATS LEFT
Looking forward to this one
👇👇👇
Still some seats left for our private dining experience at @FhiorRestaurant! 5 course menu + wines from Jerez on Friday the 1st of March!
Make sure you book your spot as tickets are limited to 10 seats only. Book here —> tickettailor.com/events/fhio…
#Edinburgh
Scott Smith retweeted
🔔 We are glad to announce our very first collab of 2024: 𝗙𝗵𝗶𝗼𝗿 𝗫 𝗙ì𝗼𝗻
🍷🍽️ Indulge in an Unforgettable Culinary Journey with @MiguelCrunia and @chefsrsmith! 🍷🍽️
Join us on Friday, March 1st, at 7:30 pm
Limited to 10 seats only! Read more 👇🏻
shoutout.wix.com/so/2aOskHG7… – at Edinburgh, Scotland
Scott Smith retweeted
Join FHIOR x FÌON Sherry dinner 🍷: A 5-course menu with Jerez wines, hosted by @miguelcrunia & @chefsrsmith. In our intimate Private Dining Room, experience kitchen views and relaxed vibes. Limited to 10 seats. Friday, March 1st, 7:30pm. £150pp.
buytickets.at/fhior/1161441
Scott Smith retweeted
Playful Smoked Eel with Beetroot Sweet & Sour, a punch of big flavors! Eel in sweet chilli sauce with pickled beetroot & hot scurvy grass. A firm favourite, now making room for new ideas. 🐟🌿 #Foodie #FlavorfulFare
Scott Smith retweeted
A couple of our beautiful, house-made sodas are looking nice and vibrant in this sunshine.
These two are featured on our current list.
Fermented lemon and fig leaf.
Rhubarb and rosemary.
#housemade #soda #alcoholfree #vibrance #flavourbombs #fhior #edinburgh #softdrinks
Scott Smith retweeted
Coming Soon!!
New development kitchen, chef's table and private dining room.
Accepting booking enquiries via [email protected] from March.
Get updates and first availability by signing up to our mailing list
mailchi.mp/02c3999bea33/fhio…
Scott Smith retweeted
It's coming time to say goodbye to this one and move towards the deeper flavours craved as the colder weather sets in.
Day boat mackerel, brined and quickly torched before serving, with preserved gooseberries, parsley emulsion, and a jelly made from the smoked bones of the fish.
