Norn was formed from chef and owner Scott Smith’s desire to create an environment that allowed him and his team to be creative, and showcase their take on modern Scottish cuisine. The relaxed atmosphere and pared down surrounds allow the focus to be on the outstanding food and drink. The menu changes several times a week to showcase the ﬁ ne Scottish produce that’s delivered fresh each day from small-scale butchers and organic farms just outside the city. The team also goes foraging together, so diners can expect to sample ingredients such as wild garlic, meadowsweet, samphire and sea herbs. The wine is sourced with the same ethos as the food, and the concise wine list changes regularly to ensure that offerings are refreshingly different. With a well-deserved spot in The Sunday Times’ Top 100 Restaurants, Norn is bound to impress all who visit.