Former Kyloe head chef launches Borders brasserie

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The former head chef and pastry chef at Edinburgh’s first gourmet steak restaurant Kyloe have realised a lifelong dream by opening their own restaurant in the Scottish Borders.

David Haetzman and Amanda Jordan will launch Firebrick Brasserie on Tuesday 18th August the market town of Lauder, where they live with their three children. Over the last month, the former Italian restaurant has been transformed into a stylish and welcoming bistro, with a focus on providing good, honest and affordable cooking in a relaxed and family-friendly atmosphere.

David and Amanda came up with the idea for the ‘Firebrick’ name after seeing the old pizza ovens already on site in the former Italian restaurant. Now decorated in warm creams with red accents, the stripped wooden floors and tables, firebrick wall, and designer chairs and crockery all combine to create a laid-back, cosy bistro ambience.

Using the best local suppliers, David’s simple yet inventive dishes are presented with flair, and complimented perfectly by Amanda’s impressive talents as a pastry chef. The 44 cover restaurant menu is high quality yet affordable, and changes each month to make the most of the excellent seasonal Scottish and British produce available.

Carpaccio of Aged Fillet of Beef with bone marrow gratin

(Carpaccio of Aged Fillet of Beef with bone marrow gratin)

David says: “We have always dreamt of opening our own place so refurbishing the restaurant has been a labour of love for the whole family, with everyone getting involved. We aim to establish Firebrick as a family-friendly bistro for the local community as well as an affordable foodie destination in the borders worth travelling to from Edinburgh and further afield.”

Drawing on David’s unrivalled steak expertise, the menu features two steak options including a 35- day grass fed Aberdeen Angus Sirloin, from Hardiesmill, and a 45-day aged Hereford Rib Eye from Shaws, also in Lauder. The menu also features a board of Ettrick Valley smoked fish, featuring cold smoked salmon, hot smoked sea trout, whisky cured salmon, and hot smoked treacle salmon, which David declares “the best smoked fish I have ever tasted”.

Lobster roll with lemon mayo and beef dripping chips

(Lobster roll with lemon mayo and beef dripping chips)

Amanda’s pastry chef experience is evident in the divine choice of puddings on the menu, such as the Vahlrohna Milk Chocolate Tart with candied pecan chiboust, and the Passion Fruit Posset with local raspberries and shortbread. A tempting selection of homemade cakes, Sunday lunch for two, and a healthy children’s menu are also available.

Amanda says: “We are very excited about opening the restaurant. It has been a lot of hard work in getting everything ready, but we can’t wait to get going and we are confident that all the hard work will pay off and people will love what we are doing.”

The bistro’s wide selection of spirits, wines and beers features some local brands such as North Berwick Gin, Edinburgh Gin and Pickerings Gin, as well as craft beers from Tempest Brewery, in Tweedbank, and Glenkinchie single malt from East Lothian. Also featuring are quality wines at affordable prices (from £16), seasonally created cocktails and fresh homemade juices.

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For further media information/images, or to arrange a review or interview, please contact Samantha McKay on: Mob +44 (0)7818 164639 / sam@thewordangel.co.uk.
• Firebrick Brasserie is the first restaurant in Scotland to serve coffee by Julius Meinl, a Viennese coffee roaster since 1862
• All breads, cakes, sauces and soups are handmade on the premises
• David and Amanda’s personal artwork on the bistro walls includes framed covers of cookbooks that have inspired them and menus of memorable dinners they’ve had together
• The crockery is a brand new range Artesano from Villeroy and Boch and the bistro is one of the first in Scotland to use this design
• Firebrick Brasserie has 44 covers and is open every day, Monday to Sunday, from 11am to 10pm. Lunch is served Monday to Saturday, midday – 5pm, with Sunday lunch available from midday – 6pm. Dinner is served daily from 5pm-10pm