(Image: Supplied)
Edinburgh cocktail bar and boutique hotel Ricks will reopen on Frederick Street on October 31 following a major refurbishment.
The venue, which first opened in 2000, has been updated by Montpeliers Group, with interiors redesigned by Malcolm Duffin Design.
Ricks Modern Martini. (Image: Supplied)
Ricks was recognised by Condé Nast Traveller as one of the world’s “25 coolest places to stay” in its first year.
The food menu will focus on seasonal British ingredients, with dishes drawing on producers from across the British Isles.
Ricks will open daily from 7.30am to 1am. Breakfast will be served from 7.30am to 11.30am, lunch from noon to 4.30pm and dinner from 5pm to 10pm, with the bar remaining open until 1am.
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Sarah Duffin, lead designer, said: “For us, it was about reintroducing the Ricks brand while keeping that wonderfully relaxed, informal quality that makes a place feel like an old friend.
“Nostalgia has been a big part of the thinking.
“Ricks has meant so much to Edinburgh’s social scene, with so many memories attached, and we wanted to acknowledge that history without simply looking backwards.
“The result is somewhere that feels familiar, not stuck in time – a place with a real sense of its own identity, where you can walk in for a drink, stay for dinner and feel completely at home.”
Crispy fried burrata with arrabbiata sauce basil oil and toasted focaccia. (Image: Supplied)
Sean Weeraratna, managing director of Montpeliers, said: “The comeback is less about reinvention and more about remembering what Ricks always was: a proper independent Edinburgh restaurant and bar with rooms.
“Somewhere you come for the food, stay for another drink and don’t want to leave.”
Ross Giamblanco, group executive chef at Montpeliers, said: “The ethos behind the menu comes from a deep-rooted belief that, as a chef, I have a responsibility to champion seasonal, local produce.
“The suppliers I work with are people I’ve known for most of my career.
“We’re not trying to reinvent anything; we’re just trying to do it as well as it can be done.”