Located at the corner of Henderson Street, in the Leith district of Edinburgh, The Plumed Horse is a fine dining restaurant serving a wide variety of British and international cuisine. Originally based in Castle Douglas, Tony Borthwick relocated the restaurant to Edinburgh in 2008, regaining his Michelin star the following year. A compact, high-ceilinged space with frosted windows and comfortable seating, Borthwick eschews the standard practice of turning tables over in favour of one dinner sitting. The food is remarkably affordable with the menus being concise and perfectly balanced and ingredients sourced impeccably- whether it is seafood from the Scottish ports or pork from Black Iberian pigs.

To start, there is the homemade mini haggis and foie gras with mashed potato and clapshot or terrine of black pudding with ham hock, pineapple and apricot chutney. Main courses are more intricate and include roast fillet of cod with garlic and fresh herb risotto and scallop velouté; sautéed Scottish calves' liver, with mashed potato, roast parsnips, Dubonnet, orange and shallot sauce.