EH15 Restaurant: All about the students

One Saturday morning, Mr EF and I found ourselves having a massage. Definitely not the thing we do usually of a weekend, but it was extremely relaxing.  We’d be invited to dine at EH15 restaurant with its stunning views of the citywith a chance to experience the spa and pool facilites beforehand. It was all part of the experience at the Club.

Black pudding bon bons with apple puree

Black pudding bon bons with apple puree

So, you might be thinking, where is this venue? I’ll let you into a secret, it’s at Edinburgh College.

Both the spa and restaurant allow students attending the College to practice their skills. You get the benefit of their excellent training at very reasonable prices. In both areas, professionals run the enterprises with help from students.

Chicken ballantine with Caesar salad

Chicken ballantine with Caesar salad

I am not quite sure whose idea it was, but we walked up to the restaurant, which is on the top floor. I had to smile when we reached the top to see a sign “If you walk up these stairs each day, you’d walk the equivalent of 3 Munros each year”.  Of course, there’s no need to walk, the lift whisks you up to the bright airy restaurant with those views of Arthur’s Seat and the City of Edinburgh. In good weather, guests are served their drinks on the terrace before their meals and can retire there afterwards with their coffees.

At the weekend, the kitchen and dining room are staffed by students who get paid for their shifts, and managed by the Restaurant Manager, Ian Matson. It’s a highly sought after job, just 8 are chosen after interview out of the 90 students on the course.

During the week, the students work in the kitchen and front of house of this and two other venues on campus in 4 week rotations. Whilst chatting with Ian, I discover that there’s a much wider mix of students on the course than a few years ago. There’s a good number of people seeking to start a new career and the age range is wide.

Pork fillet wrapped in parma ham, bubble & squeak mash and calvados cream

Pork fillet wrapped in parma ham, bubble & squeak mash and calvados cream

We choose our meal from the three course menu which changes 5 times a year to reflect the seasons and the Christmas period. It’s clear the students have been pracitising culinary technique, such as ballontine of chicken and good use of the local produce wherever possible. In common with many top restaurants there’s a blackboard listing where the ingredients are sourced.

Ian explained “After the horsemeat scandal, our diners were very keen to know where we were sourcing our ingredients. We’re very proud of our suppliers such as Shaw’s Meats who own their own farms”.

We thoroughly enjoyed our meal. The meat was cooked beautifully and the presentation was appetising. There were a few dishes where we thought the seasoning could have been adjusted a little and there was rather a lot of apple running through the whole menu. But we were being picky!

Prices are so reasonable (£7.95 for a main course) and it’s great to support the hospitality students, whom I hope we’ll come across at restaurants across the city in the coming years.

EH15 Restaurant 

The restaurant is open 7 days a week for lunch, and for dinner on Thursday, Friday and Saturday for dinner. Throughout February, there is a 50% discount on all food.  Weekends are fully booked, but there are some spaces in the week remaining.  Book your table on 0131 344 7

Green apple parfait with poached pineapple

Green apple parfait with poached pineapple


Bliss Spa

The spa is also open 7 days and there are special offers throughout February. Prices are much lower than in other spas. Book your treatment on 0131 344 7373.

the Club
24 Milton Road East
Edinburgh EH15 2PP
0131 344 7344

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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


  1. Sounds like a fanastic program. If black pudding always looked like those bon bons, I might be a bigger fan of it.

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