Called Creel Caught, the restaurant will champion Scottish seafood with signature dishes to include lobster thermidor mac‘n’cheese; grilled langoustines with seaweed butter; and monkfish scampi with fries.
The new restaurant will join Mac & Wild, Edinburgh-based East Pizzas, and gelato business Joelato at the food hall, which will open in the heart of the new St James Quarter in the Scottish capital.
This is set to be a Food Hall like no other and it’s precisely why I chose Bonnie & Wild as the location for my first ever solo dining venture,” says Gary Maclean. “Creel Caught will showcase the very best seafood this country has to offer, something we know diners can’t get enough of.
“Being alongside the likes of Mac & Wild and East Pizzas is testament to Scotland’s incredible food scene. We all offer something different, something for every taste but all with Scottish produce at the heart.”
Glasgow-born Maclean opened his first restaurant in Glasgow at the age of 30 and went on to run the kitchens at Glasgow’s Gallery of Modern Art and the Burrell Collection. He won MasterChef: The Professionals in 2016
The Bonnie & Wild Scottish Marketplace is the brainchild of Scottish restaurant group Mac & Wild’s founders Andy Waugh and Calum Mackinnon and will be the largest single F&B site in Scotland.
The 16,600sq ft venue will house eight food stalls in total as well as three speciality retailers, a patisserie, and three bars. The venue will also contain a private dining area, flexible events spaces, children’s play area, and a demonstration kitchen complete with broadcast capability and will have space for 700 guests.
