Sunday Brunch at The Adfern, Edinburgh

I spent Sunday at The Adfern in Edinburgh.
Brunch, not dinner.
Bloody Marys, beef tartare, a roast, and those famous hash browns.

It reminded me why this place matters — not just for the food, but for what the owners are doing for Scottish hospitality.

The welcome

We walked in just after opening.
Calm room, soft light, staff already in their stride.
That’s rare on a Sunday.

The greeting was warm without being overdone. You feel settled straight away. It sets the tone for everything that follows.

I always say the first 30 seconds shape the whole meal. They’ve mastered that art.

Make it stand out

The food

We started with Bloody Marys.
Strong enough to wake you up, balanced enough to enjoy.
It’s the kind of drink that tells you the kitchen and bar talk to each other.

Then the beef tartare.
Clean, bright, bold. The seasoning was spot on — enough heat, enough acidity, nothing fighting for attention.
A dish that shows confidence.

The roast came next. Simple, generous, and cooked with care. No shortcuts. No unnecessary flourishes. Just proper cooking. And the hash browns…Crisp, soft, salty, perfect. Edinburgh talks about them for a reason. Some dishes become signatures because they’re loud; these became a signature because they’re right.

I kept looking at the plate thinking: Why don’t more places aim for this level of quiet consistency?

To die for ……

The service

Sunday service can go two ways — tired or tuned in.
Here, it’s the latter.

Staff move with purpose. They check in at the right moments. They give you space to enjoy the food.

There’s a trust in the room. A sense that the team knows what good looks like and enjoys delivering it.

The vibe

It’s relaxed but not lazy. Paced but not rushed. You feel part of something small but important. It’s a room that works because the people behind it care.

The owners — and why they matter

This bit matters to me.

The Adfern is shaped by owners who actually give a damn about Scottish hospitality.

The Adfern is shaped by Roberta Hall-McCarron and Shaun McCarron, a duo who’ve quietly raised the bar for Scottish hospitality. Roberta brings serious cooking pedigree from places like The Kitchin, but her food now feels more relaxed, more sure of itself. Shaun leads the room with the same confidence — calm, thoughtful, and guest-focused. Together they’ve built a style that’s becoming a Leith signature: honest food, well-trained teams, and a culture where people feel valued. You taste their leadership in every plate, and you feel it in how the team look after you.

They invest in people.They keep standards high without being arrogant.They build places that feel rooted in the community, not designed for the algorithm.You see it in how the staff talk to you. n the food. In the calm confidence of the whole operation.

We need more of this in Scotland — places that back skills, back craft, and back their teams.
They’re proving it can be done well, and done with heart.

Perfection …..

What I’m taking away

Sunday brunch is often an afterthought in restaurants.
Here, it feels like its own experience.

Would I go back next Sunday? Without hesitation.

And if you’re heading to Edinburgh and want to see what Scottish hospitality looks like when it’s done properly, this is the place.

What’s your go-to brunch dish? What tells you a kitchen knows what it’s doing?

Here's to a Bright Future rooted in our Rich Past 🧔

#EdinburghFood #SundayBrunch #RestaurantReview #TheAdfern #ScottishHospitality #JamieJ #Foodie #ExperienceMatters #ScotlandEats 🍳🍷✨