The Tribe team

Innovative takeaway experience launches in Edinburgh

Delivering choice, Tribe Kitchen brings together the best of Edinburghs dining with smart kitchen concept.

Tribe Kitchen, 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.

Co-founded 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.

With 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 door.

Edinburgh 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.

Popular Punjabi street food favourite Pakora Bar and Mexican restaurant Bodega 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:

“Tribe 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 time.

“We 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.”

So, 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). Healthy 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.

While 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.

Co-founder George Wright, whose disappointment with the inconsistent quality of take-home dining options in Edinburgh inspired the creation of Tribe Kitchen, commented:

“The 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.

“We’re 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 experience awaits”.

Issued on behalf of Tribe Kitchen by Sarah Howden Communications. For further information, interview requests, images or to review, please contact Sarah Howden on [email protected] (07815 903 097) or Viv Blair on [email protected] (07734 968 004).

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