Michelin-starred team to open new venue in Edinburgh

Haze, a new all-day venue from the Radford family – the team behind Michelin-starred Timberyard and neighbourhood restaurant Montrose – will open on Thursday, November 27 at Brown’s of Leith.

The launch forms part of a major redevelopment of the historic George Brown & Sons steelworks, now a collaborative space celebrating food, drink and the arts on The Shore.

The opening marked the third project for the Radfords, who have spent more than a decade shaping contemporary Scottish dining through their ingredient-led approach at Timberyard and, more recently, the relaxed, wine-driven Montrose. Haze has been designed as a casual, day-to-night space, taking cues from some of Europe’s most loved wine bars.

An all-day offer built around coffee, wine and small plates

Set across the former steelworks’ ground-floor hall, the restaurant will serve from 8am to 8pm, moving from precise morning coffee to small plates and wine as the day progresses. The Radfords said the aim was to create “a neighbourhood place built around conviviality,” one that encourages people to drop in for a coffee, meet friends at the bar, or stay for an early evening drink.

Executive chef Bart Stratfold will oversee a concise menu of cheese, charcuterie and tinned fish, each chosen to sit naturally alongside the drinks programme. The wine list has been curated by Joseph Radford and will echo the philosophy seen at Timberyard and Montrose: low-intervention bottles made from organic fruit, wild yeast fermentation and minimal sulphur additions.

The drinks offer will also include a focused selection of spirits and soft drinks, while the day will begin with coffee made on a Slayer V3 espresso machine – a detail that reflects the Radfords’ wider interest in craftsmanship and precise technique.

A space shaped by the building’s industrial heritage

Inside, the design stays close to the building’s industrial roots. High ceilings, large original windows and an open central bar define the space, with seating arranged around the perimeter to encourage movement and conversation. The team said they wanted Haze to feel like “a place designed to breathe throughout the day,” shifting its character as light changes and guests come and go.

Haze will sit alongside three other Edinburgh businesses within Brown’s of Leith: Shuck Bar from seafood specialists ShrimpWreck; Civerino’s, known for its NYC-influenced pizza; and Woven, a whisky blending studio working with single malts from around the world.

Part of a wider cultural and hospitality project for Leith

The wider Brown’s of Leith site will continue to develop, with plans for a new bakery, artist and architect studios, exhibition spaces and a programme of residencies. The Radford family confirmed they would be involved in future phases, with long-term plans for a gelateria and opportunities for collaborative events that will connect Haze with the broader hospitality and creative communities in Edinburgh.

For chefs and hospitality professionals, the project adds a new chapter to Timberyard’s and Montrose’s influence on the city’s dining landscape. Haze reflects the Radfords’ continued commitment to provenance, seasonality and a strong sense of place – this time delivered through an approachable, all-day format in one of Edinburgh’s most historic neighbourhoods.