Welcome to Hewat's Restaurant

HEWAT'S WINS EDINBURGH RESTAURATEURS' ASSOCIATION
GOLD AWARD 2006 & TopTable Gold Award 2008

Mid-Week Special Dinner Prices

Sunday Special - Roast Sirloin of Aberdeen Angus Beef

Great Review of Hewat's in the Edinburgh's Evening News

Richard Hewat has been a chef for 16 years. He has worked his way up in the culinary world in many different kitchens and has been a Head Chef for over 10 years. His cuisine is based on a combination of classic French and Scottish but with a little of all tastes and ingredients from all regions of the world to produce a fusion of styles and tastes to delight even the most jaded palette.

Richard has now opened his own restaurant after being the Head Chef for the top executives of the Royal Bank of Scotland (RBS) at their world headquarters in Edinburgh. Whilst there he was part of the team that ran a five-star catering operation to standards comparable with the finest restaurants and hotels.

Prior to his working for RBS Richard was Head Chef at Poldrates Restaurant, Haddington and at Fisher's Bistro at Leith, Edinburgh. Whilst Head Chef at Fisher's he was head of the team that won Fisher's the Egon Roney Seafood Restaurant of the Year Award.

Richard has earned his spurs as an excellent chef by working his way up to where he is today in restaurants such as the Sheraton Hotel in Edinburgh and the Hilton Hotel, Livingston. Richard's home life is important to him and his wife Margaret and son Liam are a very close family team.

Margaret has worked front of house for over 21 years in restaurants and 5-star hotels and has served top VIP's and Royalty and is joining Richard in this exciting new venture. Richard and Margaret welcome you to their restaurant where they hope you will find their high standard of cuisine and excellent service to your liking. Our new Private Dining Room seats 12 and provides a sumptuous ambience for your special occasions. All photography - ©2007 Retiarius Internet Design