Ox & Finch have announced a new project. The culinary team are bringing a bit of Finnieston style to Edinburgh
with a new mezze, charcoal grill and cocktail bar; inspired by the flavours of the Eastern Mediterranean. Baba will be located at 130 George Street in the heart of Edinburgh’s New Town and is expected to open in October.
A charcoal grill will be the centrepiece of Baba‘s open kitchen, where Scottish lamb, beef and seafood will be spiced and grilled – Levantine-style – over coals, side by side with whole cauliflowers and harissa pumpkin.
Traditional mezze; hummus with zhug, baba ganoush and muhammara; will be served alongside our twist-on-the-traditional: beetroot, hazelnut, orange and whipped feta, smoked salmon and keta taramasalata with pickled cucumber, and kibbeh pastry – given a Scottish signature at Baba – with haggis replacing the customary lamb.
Pickles, pomegranate, rose, za’atar, spices and molasses will be as present behind the bar as they are in the kitchen at Baba. The bar team will mix cocktails, including apricot, mint, cumin and honey; BABAllini; pistachio, chocolate and mint julep; and sumac and Persian white limeade.
The new project is the result of a partnership between Ox and Finch’s Jonathan MacDonald and Daniel Spurr, and Katherine Arnold and Robbie Bargh from London-based Gorgeous Group; a company at the forefront of global restaurant and bar concepts and designs.
Glasgow-born David Barnett has been appointed head chef at the new restaurant, following a number of years heading the kitchen of 3 AA Rosette recipient The Torridon in Wester Ross.