Chef of the Week: Chef Bart Stratfold of Timberyard and Montrose, Edinburgh
Few restaurants have helped define modern Scottish dining quite like Timberyard. Housed in a converted warehouse in Edinburgh’s Old Town, the Michelin-starred restaurant has built its reputation on seasonality, craftsmanship, and a deep connection to local producers. Alongside sister venues Montrose and Haze, it forms part of a restaurant group that has become known for thoughtful cooking and a strong sense of place.
At the heart of the kitchens is Chef Bart Stratfold, who was appointed Executive Chef across all three concepts in late 2025. While each venue serves a different purpose and audience, Stratfold’s approach remains remarkably consistent: cook with the seasons, nurture relationships with suppliers, and allow ingredients (not trends) to dictate the menu. Whether working with wild Scottish game at Timberyard or creating more approachable dishes at Montrose, his focus is on honest cooking, simplicity, and continuous refinement.
In this edition of Chef of the Week, Stratfold discusses the challenges of leading multiple restaurant concepts, why he prefers the term “longevity” to “sustainability,” the importance of supplier relationships, and how limitations can often be the catalyst for creativity in the kitchen.
1. You took over as Executive Chef across Timberyard, Montrose, and Haze in late 2025. How has your perspective on cooking and leadership evolved now that you’re overseeing multiple, distinct concepts?
My leadership is dictated by the cooking. My team needs to be conscious of what they are doing and why. Over time we have stripped back things like unnecessary garnishes. The cooking is bolder and more singular. Everything on the plate is considered. I look to lead the team without unnecessary pressure as staff retention is very important. Although the pace in the kitchen sometimes doesn’t leave much time to reflect, we are focused on what we are doing and are dutiful in developing our craft as a team and as individuals.
2. Each of the restaurants under your direction has its own identity. How do you ensure Timberyard, Montrose, and Haze each retain a clear personality without overlapping?
I don’t come from a fine dining background, I come from honest good cooking, and this grounding is reflected in all that I do.
It requires a bit of a chameleon approach, you have to wear different hats. Personally, I don’t come from a fine dining background, I come from honest good cooking, and this grounding is reflected in all that I do. We have the same suppliers for all the restaurants, although they supply slightly different things.
In terms of each individual site, Timberyard has such a mission, voice and story – such as only serving wild meats. Our restrictions mean that we can really hone in on our craft there. Montrose is outside of these limitations and we are able to serve things like free-range pigs, biodynamic chickens, pasture-raised beef. Haze is a different way of eating as it’s dictated by the pace of an all day environment .
3. Timberyard has a very distinct identity, rooted in craftsmanship, seasonality, and a strong sense of place. How would you describe your overall cooking philosophy today—and how does it translate across the group?
We like to say that limitations breed creativity. We use the term longevity rather than sustainability, as it’s impossible to define what sustainability really is… Longevity for us is an approach to staffing, where staff are able to have a balanced lifestyle, be familiar and confident, and as a result cook better food. It’s also about preserving our links with suppliers, who are essentially the ones who are telling me what goes on the menu. We are also constantly preserving ingredients and getting the most of what we have on offer. It’s about doing the best you can for as long as you can.
4. Working within a family-run business is quite unique at this level. How does that dynamic influence the culture across your kitchens and the way decisions are made?
Although I am still in charge of the menu, everything becomes a bit more of a group discussion. We see it as a support network. There are multiple view points and everything is very considered. Jo (Radford) adds his spark, Ben (Radford) refines it. We then present it to Andrew and Lisa, who have had far more experience than any of us – over 45 years worth.
5. Your restaurants are known for their focus on local and seasonal produce. How do you approach sourcing and supplier relationships across multiple venues with different needs?
We have the same suppliers for each site but each supplier specialises in something different. For us it’s all about nurturing relationships and creating a dialogue. With time and consistency people open up and reward you. It can be tough staying on top of comms but it’s worth it. After a time, you won’t even have to search – suppliers will be recommending you to each other. We want to foster connections that have a sense of fun and joy, and we do that by looking after each other.
6. Seasonality is central to your cooking. How far ahead are you planning menus across the group, and how much flexibility do you allow for last-minute inspiration?
We plan about four days ahead, but there are always some last minute changes, sometimes twice daily. The menu has a structure to it and we need to fill and adapt each point to build it. There is also structure to each dish, too, and elements can be tweaked as needed.
We plan about four days ahead, but there are always some last minute changes, sometimes twice daily.
7. Each space, from Timberyard’s converted warehouse to your newer concepts, offers a different atmosphere. How do you adapt your food to fit each setting and audience?
In a way, the spaces even architecturally dictate what we serve. Timberyard is all raw wood, brick, metal and the food is likewise raw, visceral and deeply rooted within the Scottish sensibility. Montrose is warm and comfortable and the food reflects that. There is a lot of natural light and soft sound. Haze is about convenience, so we focus on coffee, beans, charcuterie, wine. It’s nourishing food that’s simple and honest, but not necessarily for loitering.
8. Sustainability is often discussed, but harder to execute at scale. What does it look like in practice across your kitchens on a day-to-day basis?
Sustainability for us is about not putting ourselves under too much pressure. You cannot be totally zero waste, but you can always consider where changes can be made, whether that is selecting suppliers that are closer to the restaurant or not relying on cultivated animals. It’s about being willing to try and willing to make small adjustments. Also sourcing from the best possible places; for example, if we do have to use olive oil, we’d prefer to use brands like Honest Toil. So many of these terms like “sustainability” are just buzzwords, when in reality it’s just about good, honest cooking and seeing what is available in the place where you are.
9. Is there one dish—across any of your restaurants—that best represents your approach to cooking right now? What’s the story behind it?
Our dishes change all the time, so the menu itself and the ingredients it uses would be the most representative of my cooking. For example, we are currently using a smoked loch trout. It’s caught using a fly and I am the only person who has access to this particular fish because I was the only one to encourage the supplier to catch it. If you had to sum up my approach, it’s all about seasonality, preservation and dialogue.
10. Edinburgh’s dining scene is more competitive than ever. From your perspective, what are the biggest challenges (and opportunities) for independent restaurant groups today?
The price increases across the board are a significant challenge for everyone. However there is plenty of opportunity at the moment. New openings are always exciting and increased competition creates more originality – you really have to find your niche. It’s great to see Scotland recognised as it deserves to be.
11. Many young chefs look up to restaurants like yours. What advice would you give to someone starting out today?
When you are a junior, listen and be present. And keep checking in on others once you get to a slightly more senior position.
12. For home cooks who want to elevate their everyday cooking, what is one simple habit or technique they should focus on?
Learn how to use salt properly. Seasoning makes a big difference. You have to use quality salt and to season in layers. At the end of the day, it’s not about the gadgets but more about basic ingredients.
Chef Bart Stratfold | Instagram
Timberyard | 10 Lady Lawson St, Edinburgh EH3 9DS, United Kingdom
Montrose | 1-7 Montrose Terrace, Edinburgh EH7 5DJ, United Kingdom
