The Journey of Dulse: From West End to Leith
In the vibrant tapestry of Edinburgh’s dining scene, few establishments have made waves as swiftly as Dulse. Our celebrated seafood restaurant, masterminded by Chef Dean Banks, has carved a niche for itself by bringing the finest Scottish seafood to the forefront. From our beginnings in the heart of the West End to the recent expansion into Leith, our journey is a tale of passion, vision, and an unyielding commitment to quality.
The Birth of Dulse
When we first opened our doors in Edinburgh’s West End, we wanted to cement that this was no ordinary seafood restaurant. Named after the red seaweed that has been a staple of Scottish coastal cuisine for centuries, Dulse was born from a deep respect for Scotland’s rich maritime heritage. Chef Dean Banks, renowned for his appearances on MasterChef: The Professionals and his acclaimed restaurant Haar in St Andrews, envisioned a space where the best of Scotland’s seas could be celebrated in a modern, innovative way.
From day one, Dulse has become a haven for seafood lovers. Our menu showcases the freshest local catches, sourced sustainably from independent boats. Dishes are crafted to highlight the natural flavours of the ingredients, elevated by Dean’s signature flair for creativity. Whether it was hand-dived scallops served with foraged sea herbs or a showstopping lobster thermidor, every plate tells a story of Scotland’s waters.
A Natural Step Forward
The success of Dulse in the West End laid a solid foundation for growth. The intimate dining experience, coupled with the downstairs wine and cocktail bar, created an atmosphere that resonated with both locals and visitors. However, as our reputation grew, so did the appetite for its offerings. Expanding to a second location felt like the natural next step.
Enter Leith. Known for its vibrant food scene and strong maritime roots, this area of Edinburgh has long been a hub for culinary exploration. For us, it was the perfect place to extend our reach. The decision to open a second venue here was not just about geographical expansion but about embedding the restaurant deeper into Edinburgh’s cultural and gastronomic fabric.
The Vision Behind Leith
The move to Leith is a testament to Dean Banks’ vision of making high-quality seafood accessible without losing the charm of an intimate dining experience. While the West End location retains its unmistakable charm, our Leith venue offers an opportunity to push boundaries. The new space enables more guests to experience the magic of Dulse while maintaining the personal touch that has become our hallmark.
At the core of the Leith expansion is the same unwavering dedication to sustainability and local sourcing. By continuing to partner with small-scale Scottish boats and suppliers, we ensure that every dish reflects the best of the country’s natural larder. The Leith venue also embraces this with a menu that also includes innovative techniques and global influences, always anchored by the finest local seafood.
Building Community
One of the key motivations for expanding to Leith was the opportunity to engage with a new community. Leith’s residents and visitors have a long-standing appreciation for good food, and Dulse’s arrival has been met with enthusiasm. Beyond serving exquisite meals, the restaurant aims to be a place where people connect—over a shared love of seafood, a perfectly paired wine, or simply the joy of dining out.
Looking Ahead
The journey of Dulse from the West End to Leith is far from over. With two thriving locations, we strive to continue the mission of showcasing the best of Scottish seafood to an ever-growing audience. As Dean Banks and his team look to the future, the focus remains firmly on innovation, sustainability, and delivering unforgettable dining experiences.