Editing Lloyd Morse CHEF

Lloyd Morse CHEF

The Palmerston, co-founded by James Snowdon and Lloyd Morse, launched in Edinburgh’s West End in August 2021. The restaurant is their ﬁrst solo project, having both previously held key roles at top UK restaurants, with Chef Lloyd working in the kitchen at the likes of Primeur, Spring and Timberyard, and James at JKS Restaurants and as General Manager at The Harwood Arms.

The Palmerston champions nose-to-tail cookery and local produce, with Morse and Snowdon working closely with Scottish farmers and producers to bring a sustainable, low-waste approach to the menu. Meat comes from the Butchery at Bowhouse and Kildermorie Estate, and is prepared on-site by the team. You’ll often ﬁnd cuts from the whole animal used across the menu, from ragùs to chops, which celebrates the best and freshest produce available on that day. Fruits and vegetables are sourced from local farms Phantassie and The Free Company, and ﬁsh comes from Welch Fishmongers and Stevie Fish.

The menu at The Palmerston changes almost entirely each day, European-style, with hearty, modern British dishes including the likes of Tamworth, rabbit and prune terrine and Jerusalem artichokes, grilled cabbage, lentils, agresto and parmesan to start; mains of Roast Texel hogget chop, white beans, tomatoes, tropea onion and rosemary, alongside a returning favourite sharing dish of Half roast chicken, chips and Bearnaise. Desserts combine house-made ice creams and sorbets with classic puddings, from Mont Blanc to Gooseberry roly poly with custard. The Palmerston also offers a weekday set lunch menu, often celebrating lesser-known or used cuts of meat in homemade pasta dishes or ‘mince on toast’, offered here at exceptional value (two courses for £18; £21 for three).

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