The Pantry, Stockbridge – out for brunch

I think one of my resolutions this year must be to eat more brunch. It’s that most wonderful of meals. It’s not got the heaviness of a full Scottish or English breakfast and it’s not the some how more grown up dishes of lunch.

I was very happy to receive an invitation to the Pantry in Stockbridge. I arrived just in time for brunch which is served until Noon. I gazed at the menu, tempted by not one but three different Benedicts (poached egg with Hollandaise sauce and ham in its traditional form). Forcing myself to get past these delights, I discovered two dishes, that tempted me. How to choose? Reader, I have to confess, I didn’t, I had both: Jerusalem artichokes with black pudding and beetroot hash with duck egg.

The Pantry, Edinburgh

The Pantry, Edinburgh

Before I tuck in, a little about this new venue. Located a few doors up from Iain Mellis’ cheese (and not to be missed when you visit the Stockbridge market), the Pantry was set up by Charlotte and Chris Thompson who have a combined total of 30 years in events and hospitality.

Tucked away at the rear of the store is a fledgling grocery featuring many of the products used in the menu and to one side, a small, perfectly formed cheese counter. At the front, the tables are spaced widely (excellent for those who are navigating with buggies). It’s a very comfortable, welcoming place. Opening hours are 8:30 am to 9 pm.Throughout the day, in addition to brunch, Pekoe teas, coffees and cakes are on offer.  In the evening they’re featuring sharing platters and “one pot wonder” dishes.So, back to my choices.

First of all, jerusalem artichokes, black pudding and apple sauce. Classic ingredients deftly put together and served with land cress. Delicious, but I do prefer my artichokes peeled.

Jerusalem Artichokes and Black Pudding

Jerusalem Artichokes and Black Pudding

Secondly, and my new favourite brunch dish beetroot hash and a perfectly poached duck egg. The glorious thing about the duck egg, is that it is so big so all the more runny joke to lap up. With both dishes, a chunk of crusty bread would have enabled me to wipe up every last bit!

Duck Egg & Beetroot Hash

Duck Egg & Beetroot Hash

Head chef is Ian Henderson who recently worked at Tiger Lily creates regularly changing menus change and focuses on ingredients in season and sourced as locally as possible.

Do go and try the brunch – you’ll love it. Prices are reasonable and you’ll feel really welcome.

And if you’d like to hear about lunch, read Lunchquest‘s round up!


The PANTRY Interior

The PANTRY Store


1-2 North West Circus Place

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About Bread Baker Danielle

Danielle founded Edinburgh Foody in 2010. Having qualified as a professional bread baker in France in 2014, she is now on a new adventure in Gloucestershire. Check out Look out for occasional posts for Edinburgh Foody

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