Tuesday - Friday Lunch 12.15-12.45
Monday - Thursday Dinner - 6.15-6.45
Tuesday - Friday Lunch 12.15-12.45
- Disabled Access
About Apprentice Restaurant
We are proud to present menus which showcase the skills and talents of our hospitality and cookery students at our Granton campus.
Our students are studying the art of cookery under the expert guidance of trained professionals. Premium quality produce and attention to detail are the main ingredients for our menu choices which reflect the different levels of study and expertise.
We hope that you will join us for a culinary experience and support the up and coming talent of the future!
The food surpassed all our expectations
The first two courses were excellent but the sweet wasn't to our taste. It was a thoroughly enjoyable meal in a pleasantly relaxed place.
Amazing food and service.
A friend had recommended that we try the restaurant out after she had a meal there. Booked a table as soon as we could and I am so glad we did! From start to finish the service was impeccable. The staff on hand were extremely friendly and professional and made us feel so welcome. The food itself was just fantastic, we had course after course of wonderfully presented food and it all tasted so incredible. If there was not a limit to how many people could attend each week, I think we’d book a table every week! The price you are paying for such high quality food is really impressive! We will definitely be back!
Great food at a very reasonable price. Well done to all the students for their efforts!!
It was great,
Amazing dining experience without the expense.
It would have been much better if our waitress had not been chewing gum.
The food was amazing and the atmosphere was great. The full menu was incredibly. Wil be back again for sure. The students did an amazing job and very polite as well.
The food was excellent and the staff were very pleasant and attentive. The cod was cooked to perfection and the caramel and chocolate roulade was wonderful! We will certainly book again.
Amuse Bouche was lamb in pitta bread - tender and flavousome. Our party chose several starters the lobster in butter sauce (very small starter but tasty), oysters and scallops (perfectly done), asian stir fry beef (tasty- but quite a large portion) and goats cheese- good presentation and served warm. The next course was lamb consomme soup in a coffee cup - thoughtful as complemented the amuse bouche. Main courses chosen were venison (three ways, fried, stewed and in a mini pie with sauce)- well cooked, beautifully presented but only 4 portions left in kitchen so other diners had to choose the salmon in pea soup (baked well and presented with baby heritage carrot and vegetables) and pork in cheese crust and smoked pork (bit dry). Desserts were also excellent- matcha mousse with home made ice cream was delicious and the chocolate mousse left you wanting more. The petit fours were home made - pastry, carrot cake and cake with match cream to complement dessert....very moreish. We will be back for more.
The food was tasty and well presented. If I were to offer criticism it would be that the portion of pea soup was slightly too big and pea was also included in the main course with a pea and mint sauce accompanying the lamb (which was delicious). The plum dessert was slightly hard as befits an out of season fruit that has probably travelled a long way. These are only very minor issues that do not take away from an excellent and enjoyable meal
Fantastic meal as usual.
More food options would be great. But food was lovely
I was one of the first city and guilds students in the new Telford college 50 years ago. Our experience was great all the students are friendly and very professional we will definitely be back and will spread the word with our friends. Food and service was really good.
A commendable menu delivered with flair and passion. Breads brioche plus butternut squash, red pepper and spinach - good flavours but would have been better fresh from oven. The crab bisque was as good as in any Michelin star restaurant and the beef dish (cooked slow roast cheek, pan fried sirloin) was excellent. Breast of duck was also served well but the venison with beetroot sorbet did not work so well. Chocolate roulade and chocolate and raspberry desserts were very well presented and delicious. Desserts were displayed in revolving cabinet so helped with choosing. The petit fours were very good- chocolate and nut toffee pieces, meringue bites and chestnut puree on little biscuits went well with the range of teas and coofees. Very good value for money.
Amazing tuna steak. Very impressive
We realise that the waitors are in training but want to offer the following comments which we hope will be useful feedback for them. The waitor gave us water which we were pleased about but only gave us half a glass and did not come back to offer more. He called us 'guys' which I thought made me feel 'younger'but my husband thought it was too informal. The waitor forgot to offer us coffee before giving us the bill. The watercress soup was tasty but maybe a little too salty. The chicken and potatoes were excellent. Thank you so much and good luck to all the trainees.
Great food, brilliant service will return time and time again
Enjoyed our meal. Everything excellent, as always. Looking forward to our next visit.
The staff did very well considering the problems with the gas supply. Understandably the food did take a while to arrive due to the issues but was well presented and tasted very good. Perhaps my only comment would be that we only received 6 chips with a very large piece of fish but this may have been due to the gas issue. Overall very good and I would definitely return.
Excellent food showcasing the techniques students have mastered over the last 4 months- delicately cooked lobster, trio of seafood - deep fried oyster & oyster with tomato/garlic/oil/vinegar alongside scallop in lightly herbed sauce were memorable highlights. The Thistle pannecotte was beautifully presented on slate and instantly posted on Instagram. Vast improvement in bread since our last visit - walnut and fennel rolls were warm and crusty leaving you wanting more. Only downside was having to ask for butter to be brought to the table and running out of peppermint tea bags. An enjoyable culinary experience.
I cannot stop going every month to see the development and how it is always different every time. Well done everyone
I arrived with my daughter and two young grandchildren and although I had informed you that I would have the children, I should have let you know their ages. Predictably, they were reluctant to try any of the excellent menu, but the young man who served us was very helpful as was the tutor. A child friendly meal from the refectory was quickly provided and all was well. I was impressed that no-one was fased, apart from me.
The temperature is far too high.