Innovative takeaway experience launches in Edinburgh
choice, Tribe Kitchen brings together the best of Edinburgh’s
dining with smart kitchen concept.
Scotland’s freshest, new delivery
service, launches in Edinburgh on Thursday 19 August, and is set to
revolutionise the way Scots enjoy takeaways – whilst
allowing the restaurant industry to keep up with soaring demand for
ready-to-eat, high quality meals, to enjoy at home.
by successful Scottish hospitality veteran, David Hall, and ex Hearts
FC player and businessman, George Wright, Tribe Kitchen brings
together the best of Edinburgh’s dining
via a high-tech cloud kitchen (known as a smart kitchen), overseen by
innovative executive chef, Duncan Adamson.
all food being cooked at a centrally-located smart kitchen, a food
delivery concept big in the United States, unlike Deliveroo and other
food delivery giants, Tribe Kitchen can control the entire customer
journey from hob to house. Technology within the smart kitchen will
ensure that food doesn’t wait around,
going from the oven straight to the customer’s
diners can now choose from a ‘mixed bag’
of dishes - from a variety of carefully selected
independent restaurants, as well as their own range of mouth-watering
brands. Finally arguments over who chooses the takeaway are banished,
as groups of friends or family will each be able to choose their
preferred style of cuisine. The whole order is then prepared by a
team of talented Tribe Kitchen chefs using quality ingredients.
Refreshingly, the full order will come in just one delivery from
Tribe Kitchen’s own delivery drivers,
riding e-scooters and e-bikes.
Punjabi street food favourite Pakora Bar and Mexican restaurant
are just some of the restaurants to join the Tribe. Their menus will
sit alongside Tribe Kitchen’s own range
of restaurant quality dishes inspired by cooking styles from around
the world such as buttermilk chicken burgers from Saucy Birds, Asian
fusion dishes from Soul Bowl and healthy delights from Naka.
Tribe Kitchen co-founder, David Hall, formerly of the Montpeliers Group, who also owns Vesta Bar & Kitchen, commented:
Kitchen is about bringing a variety of restaurant-quality dining
experiences into people’s homes,
delivering what people want to eat, when they want it – all
in one eco-friendly delivery. Importantly, every order is cooked,
then put straight on a bike, arriving with the customer in record
wanted to work with high quality independent restaurants to offer a
community of food loving customers a choice of great tasting, freshly
prepared cuisine. Supporting these restaurants was also key and we
created a business model where there’s
zero cost or outlay to the restaurant – just
profit. At a time when small restaurants have limited staff resource
and must focus on satisfying existing in-restaurant demand, we can
support them with additional revenue from those who aren’t
eating out, whilst promoting their venues. It’s
a win win concept.”
what can diners expect? Talented chef Duncan Adamson has created a
blend of dishes to suit
everyone in the household, meaning those battles over who chooses are
banished for good. There’s
renowned haggis pakora (£6.50) and bestselling butter chicken curry
(£10), from Edinburgh favourite, Pakora Bar. Then there’s
sourdough pizzas from Pizza 48, offering both classics as well
creations like goat’s cheese, featuring a white garlic sauce base,
mozzarella, goat’s cheese, walnuts, rosemary, rocket, roasted
garlic and honey (£12).
eats from NAKA include smoked tofu salad (£8.50) and shitake and
caramelised onion ramen broth (£9.50). While carnivores will love a
succulent buttermilk fried burger with the Kickin’ Korean (£10.50),
crispy Korean style chicken breast, served in a milk bun with
sriracha mayo, kimchi, pickles, sticky chilli pepper glaze, from
Saucy Birds, is sure to be an early favourite.
the launch phase of Tribe Kitchen, after an initial investment of
£250,000, will focus on a customer base in
the north of Edinburgh, Tribe Kitchen is set to launch in other parts
of the Scottish capital and subsequently other cities.
George Wright, whose disappointment with the inconsistent quality of
take-home dining options in Edinburgh inspired the creation of Tribe
hob to home model will prove to be a game changer in the
restaurant-quality takeaway market in Scotland’s
capital and beyond, delivering choice and quality.
taking ownership of the entire supply chain process, working with
great quality, independent restaurant brands and have invested in
state-of-the-art ordering technology to allow us to deliver the
highest quality food to our customers. Combined with passionate chefs
and our friendly in-house delivery team, a high quality dine at home
on behalf of Tribe Kitchen by Sarah Howden Communications. For
further information, interview requests, images or to review, please
contact Sarah Howden on
(07815 903 097) or Viv Blair on [email protected]
(07734 968 004).