"I have been talking about a new restaurant for a long time"

Alex South

Alex South


Stuart Ralston, chef patron of the Top 100 National Restaurant Aizle and Michelin Bib-awarded Noto in partnership with group operations director Jade Johnston, will open a brand-new restaurant, tipo in March 2023.

tipo, named after the finest grade of flour in Italy most commonly used for making pasta, will be a casual dining restaurant.

Serving small plates, the menu will have a focus on house-prepared speciality ingredients such as fresh pasta, cured and aged charcuterie alongside cocktails and small Domaine, artisanal family-owned wineries.

tipo will be open seven days a week for lunch and for dinner.

The 178sqm restaurant situated across one level will be designed together with Splintr and will have lots of natural woods throughout giving the restaurant an inviting, cosy vibe.

The restaurant will have approximately 50 covers including six bar seats for solo dining.

On the new opening Stuart said: "Jade and I have been talking about a new restaurant for a long time and it’s taken us a while to find the perfect location. We want to offer a neighbourhood style restaurant that will focus on simple pastas, dishes to share and vegetables prepared in ways you’d find in Europe alongside artisanal wines."

Joining the growing team as head chef is Stuart’s brother Scott. Scott was previously executive chef with Compass Group Edinburgh.

Stuart opened Aizle in 2014, a restaurant that prides itself on no traditional menu where the guests are only privy to a six-course tasting menu when dining and that is dictated solely on availability of the seasons.

In 2019, Stuart opened Noto, an all-day dining casual restaurant whose menu has international repertoire with a strong Asian influence.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

Alex South

Alex South

Editor 6th December 2022

"I have been talking about a new restaurant for a long time"