A Conversation with David & Michael Neave
Located within The Scotch Whisky Experience on Edinburgh’s historic Royal Mile, Amber Restaurant & Whisky Bar was established in 2001, and is currently celebrating 25 years of helping independent travellers and local food lovers alike discover the wonders of Scotland's larder.
Creating lasting memories that linger in the mind long after the flavours have left the palate, Amber's menu is centred around seasonal Scottish produce, with delicious dishes served with innovation and flair. Here, father and son chef duo, David and Michael Neave, share what they believe makes Scotland's food and drink so world-renowned.
Scottish Food & Drink September 2026
What do you believe makes Scottish food and drink so special?
Scotland’s unique climate and topography are the key to how its food and drink have developed over the centuries. With each glen varying to the next, microclimates contribute to different produce and growing times.
The extraordinary dedication of small producers, people who are committed to caring for the livestock and nurturing the earth, sets Scotland apart. Small producers are open to building and developing close relationships, which have flourished across our two generations, helping to shape and sustain the ethos and experience of Amber.
Image: David (left) and Michael in the dining room at Amber
Why is it important for chefs to include as much local produce as possible on their menus?
There is a distinct flavour and texture to Scotland’s produce. Beef from small cattle is soft and gentle in flavour, while hill lambs live a largely stress-free life, bringing a texture and flavour to the meat that is completely individual. Original – what we would now call “heritage” – varieties of soft fruit and vegetables still come in all shapes and sizes, and we can celebrate this natural variation week by week in the way we treat, prepare and present our dishes.
What local suppliers do you work with, and how important is seasonality to your cooking?
David: We have developed and nurtured relationships with small suppliers over many years, beginning with me and then handing on the reins to Michael as he has grown up alongside these evolving family businesses. As times have changed, we have often moved to procuring the same small-supplier produce through a larger supply chain, allowing us to retain those important connections while the business has scaled.
Michael: I’ve seen a real change in seasonality since I first started cheffing. What used to feel like four distinct seasons now feels more like three, with extended growing periods thanks to polytunnels and careful husbandry. This year, the seasons are ahead of themselves, and cattle are already moving onto winter feed; that will come through in the texture and flavour of the meat, and we’ll adapt our menus accordingly.
It is crucial to us to build a relationship with our clients so that they trust us with seasonality. We would never issue a detailed menu too far in advance, especially for private events and group bookings. Instead, we offer a guide menu, then confirm the exact details once we know what will be the very best seasonal choice at the time.
What is your all-round favourite Scottish product to cook with, and why?
David: All-time favourites include Orkney beef; it is difficult to get, but unique and a delight to cook. Staying far north, the currents and flow of the seas around Shetland give us fantastic mussels.
Michael: One close to my heart, because I grew up there, is roe deer from East Lothian. I used this many years ago when I was a finalist in Young Chef of the Year, so it has served me well. Other favourites are surf clams from Fife and razor clams from the Solway Firth. We don’t use them often, but I’m always delighted to craft a special menu around their delicate flavour and texture.
Amber Restaurant offers 600 different drams from well-known favourites to hidden gems. What foods pair particularly well with whisky?
David: This is the area where Amber has enjoyed a journey of experimentation and discovery. Not all whiskies pair well in the cooking of food, and those that work well in the dish are not necessarily the best to pair alongside it. It’s complex, and sometimes unfathomable!
A peaty Islay is stunning cooked with mussels and clams but can overpower as an accompaniment. Some richer, sherried Highland malts are the best with venison; it’s particularly satisfying when a dish works with a whisky produced close to where the deer have roamed.
Michael: Dessert and cheese courses are certainly where most guests choose to pair a whisky. Creamy, fruit-led, rich and sticky – each dessert style has a unique whisky style that works best. Drams that bring out vanilla notes, stewed fruits or a tartness that complements the dishes. One of our simplest matches is blue cheese with an Islay whisky – but within this simplicity there are dozens of options pairing options, allowing our expert bar team to make unique matches for every guest.
For 2026, Scottish Food & Drink September is focused on how ‘Every Bite Tells a Story’ – what role does storytelling play in your menu and dish creation?
There is a deep and strong culture embedded in everything that Amber stands for. We've been brought up with this ethos, and it is what drives me. Each bite has a story behind it: the ingredients, the passion and dedication of the producer, and the care and respect in creating the dish.
Here at Amber, we mirror this with every whisky telling its own story. The history, culture and heritage of Scotland, her landscapes and people, are there in every sip. It’s deeply satisfying to know that when we welcome both proud Scots and guests from all over the world, these stories are carried home to share and deepen the understanding of our small but unique country across the world.