The other day, I was sitting in the Stockbridge ‘Neighbourgood’ food market, watching seagulls divebomb unsuspecting merrymakers. Dogs barked, grown men screamed, and chips were sent flying. It was all quite entertaining.
Less entertaining would be being dive-bombed by the bonxies, or skuas, which can be exceedingly territorial if you stray too close to their nest. They’re even known to steal food from bigger birds like gannets. My thoughts meandered, and took a left turn to the nearby Stockbridge restaurant, Skua.
This unassuming hangout, tucked away in what was the Blue Parrot Cantina, was the brainchild of culinary duo, Sam Yorke and Tomás Gormley. They launched it last year at almost exactly the same time as their first Leith-based restaurant, Heron, gained a Michelin star. Since then, it has garnered a brilliant reputation for small plate dining.
Though Yorke and Gormley have now parted ways, Skua is entering its second year with head chef James Aikman – formerly of Michelin-starred Timberyard – steering the ship. And so, with the first birthday balloons ready and waiting, we tiptoed down the stairs to Skua for what was to be a unique experience. The moody interiors in Skua Restaurant [Credit Stephen Lister] The drinks menu was impressive.
Jacob Thunder, head bartender, has curated an extensive list of inventive cocktails. We went for one Bloodwork Orange (with tequila, blood orange, rinquinquin and puro) and a spicy margarita. The latter was my choice, and i.
