Two of Edinburgh’s most exciting young chefs to launch food offer at famous Leith pub

Two of Edinburgh’s most exciting young chefs, Hugh Brown (formerly of The Palmerston and Fin & Grape) and Finlay Colvin (formerly of Mirin), will launch a food offer at Leith’s renowned Nobles pub in the new year.

Their approach will champion seasonal Scottish produce sourced from small independent suppliers, with a menu designed to be gluten-free and vegan friendly, reflecting Bellfield’s inclusive ethos.

Hugh Brown, Head Chef, said, “This is all about bringing together the craft and creativity that runs through Leith — on the plate and in the glass. We’ll cook with the seasons and work with small Scottish producers to create food that feels both relaxed and thoughtful.”

The new menu, curated by Hugh Brown and Findlay Colvin, will launch from Thursday 9th January 2026, with service beginning at 5pm on Thursdays and running from 10am across the weekend.

With a 10am licence (11am on Sundays), the refreshed format will feature brunch cocktails, beer pairings and a flexible menu designed for any time of day — from a morning bite to evening dinner.

Guests can expect bright, citrus-led IPAs paired with lighter daytime dishes, and richer, malt-forward ales alongside more substantial plates.

A dedicated bar snack selection will sit alongside the main food offering for those looking for a pint and a bite.

The launch marks a significant step in Bellfield Brewery’s presence in Leith, following its move into the historic Nobles building in October 2025.

“Leith’s food and drink scene is thriving,” said Alistair Brown, Director at Bellfield Brewery.

“We’re proud to be part of that energy and to contribute something distinctive — a fun, inclusive space where great beer and great food meet, and where people feel welcome any time of day.”